This gallery contains 19 photos.
This is the time of year to make marmalade. Bottle a little sunshine while grapefruit are so well priced. This recipe was given to me by my gardening guru Dellis. She is an enthusiastic jam maker. RUBY RED GRAPEFRUIT MARMALADE … Continue reading
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This is a terrific recipe. You can have a gorgeous dinner on the table in less than thirty minutes. The red wine sauce is spectacular. You’ll make it often and serve it over lamb, beef and even salmon. My dear … Continue reading
This gallery contains 6 photos.
I’m not sure what I enjoy most about herbs. Growing them, cooking with them, or gently brushing their fragrant leaves for the sheer enjoyment of their fragrance. I use fresh herbs when ever I can. With dried herbs you don’t … Continue reading
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This is a deliciously different spin on the American classic. You can find lemongrass and Thai chili paste in most large supermarkets. It’s an easy soup to whip up and most of the ingredients are generally in your freezer or … Continue reading
I’m a label reader when I shop. How much sugar, how much salt and so on, in the items I take off the grocer’s shelves. In the produce department I head for the organic section. Problem is one can’t … Continue reading
This gallery contains 2 photos.
Proust dipped a madeléine into his tea and wrote about the all-powerful joy of remembering the past. I paged my stained and wrinkled family cookbook and “the memory revealed itself”. I discovered my own exquisite pleasure, my own magic, “the … Continue reading
This gallery contains 6 photos.
The lawn around the little Anglican Church in Ladner, is strewn confetti- like with white, purple and yellow snow drops and crocuses. Our first spring flowers. Our weather though is hardly spring like. Damp and cold it called for … Continue reading
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Here on the west coast we have many, many gray days. This morning brilliant sunshine smiled at us so lunch called for my very own SUNSHINE SOUP. So called because it is the colour of sunshine, and so deeply delicious … Continue reading
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OEUF À LA COQUE M.F.K. Fisher’s book HOW TO COOK A WOLF pays homage to the philosophy of taking simple ingredients and transforming them into culinary splendor. There is nothing simpler, and nothing more delicate and delicious than a perfectly … Continue reading
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Now that you’ve made Preserved Lemons make this refreshing Mediterranean salad. Use curly parsley rather than the flat-leafed variety because it lends a certain fluffiness when the salad is mounded into a pyramid. PULLED PARSLEY SALAD WITH BLACK OLIVES AND … Continue reading
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