This gallery contains 4 photos.
We are experiencing an incredible salmon run here in British Columbia. The best in decades. The Fraser River is a ten minute walk down the end of our street. The other evening we walked down to see the river dotted … Continue reading
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This summer I reached one of those milestone birthdays. I was far from home and my husband and I celebrated my birthday with our Toronto family. They made it a joyful time and I will be forever grateful for … Continue reading
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This old fashioned recipe is so easy to make. It keeps well and would be a delightful treat to take to the cottage. My lemon loving friends … Enjoy! When life hands you a lemon, make a lemon loaf! Lemon Loaf Have … Continue reading
This gallery contains 4 photos.
Marcella Hazan’s recipe for CAULIFLOWER WITH CHEESE SAUCE is the single most visited recipe on my blog. The recipe combines the “comfort” of a distinguished cheese sauce and the healthy aspect of a roasted vegetable. The cauliflower when roasted enveloped … Continue reading
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THE ULTIMATE ROAST CHICKEN For more than fifty years I have roasted chicken in a variety of ways. This is the ultimate roast chicken recipe. And, the gravy it produces will have you weeping for joy. You’ll want to pour … Continue reading
The X FACTOR, in the most general of terms, is the unknown factor which adds a certain something. It’s a quality that you cannot describe which makes something special. I call “taste” the X Factor in cooking. A faithful blog … Continue reading
MY FATHER’S LITTLE BLACK BOOK MORE ABOUT LEARNING TO COOK FROM THE HEART I learned to cook in the traditional way. At my Father’s knee; literally. I was seven or eight years old and I loved to get up early … Continue reading
MICHAEL’S FRESH TOMATO PASTA for 4 people This is my son-in-law Michael’s signature pasta dish. It is simple to make yet complex in flavour. You can make it for one person or for six. Give yourself a treat and whip it up … Continue reading
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I review I KNOW HOW TO COOK I KNOW HOW TO COOK by Ginette Mathiot’s has been the best-selling cookbook in France for three generations. Now it is available in English. The book first published in l932 has been regularly … Continue reading
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A heavenly, sublime recipe that takes cinnamon buns to new heights. This recipe started out as classic cinnamon buns more than fifty years ago. Then I discovered the syrup recipe in an old Time-Life cookbook. I combined the two recipes … Continue reading
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