*blink blink* Well, everything is where I left it. That’s good. It’s been a (long) while. There’s been a lot going on, including having been diagnosed with Multiple Sclerosis. And maybe I’ll share at some point all the stuff behind my unintended hiatus. 
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My sister recently commented on all of the love that lemon and lime receive, while grapefruit never seems to get the lead in anything. That got me thinking.
Strictly speaking, this is not a post from a cookbook. But it does come from a recipe by a cookbook author, which is close enough. And it’s delicious. Really delicious. And perfect to take to a brunch. Continue reading
I said that I’d start using recipes from the modestly large collection of cookbooks that I have, and I’ve done it. I’m quite chuffed, actually. And it was tasty, too!
I’ve had this journal for probably 20 years. It started as a place to keep recipes that I found interesting. It stored inspiration. Then the internet came along. Now I use it to store recipes that I use often and want to reference quickly, like basic meatballs, my mother’s potato salad, iced coffee ratios, bagels… etc. It’s seen better days, but I do use it often.
Inspiration is a funny thing. It can flow naturally from within, or it can be influenced by things beyond our control. It certainly doesn’t come with a tap, available whenever and wherever. Continue reading
I know that for some, the notion of a “soft gingersnap” is oxymoronic. Gingersnaps are meant to “snap.” To be crisp and firm. I’m a little more liberal in my use of the word. To me, any ginger flavoured cookie with molasses is a gingersnap. Thick or thin, crisp or chewy, puffy or flat, they’re all gingersnaps and we love them.
I love having interesting spices/blends in my cupboard. Za’atar is one that I use often on grilled chicken, and pita chips. I always have seasoning blends on hand for rubbing on meats for barbecuing or sprinkling on potatoes to give them some oomph. Adding a little kick to some basic salt seemed like a natural addition to my pantry. Popcorn will never be the same. Continue reading
I’ll stop apologising for the very intermittent blogging and just accept that this is where I am at right now. I’m happy to be sharing what I do, and that you’re reading. I’d love to interact more. How about on Facebook? Or Instagram? Continue reading
I got pork chops out of the freezer the other day. I’m not a huge pork chop fan, so when I cook them I always doctor them up. Spice rubs are good. And marinades are great.
If you browse my Instagram, you’ll see some pics of the herbs that I’m growing on our new deck (there are pics of that too). The neglected sage was brought up to sit near the kitchen door and has been beckoning me to use it. So I agreed & grabbed a fistful of leaves (plus a little of my sprouting parsley & some thyme). Continue reading
I have a lot of spices and herbs (and a cupboard that needs a good tidying, apparently). From the common, like sage, paprika and garlic powder to the slightly less common, like smoked paprika and coriander, to the more “exotic”, like roasted Saigon cinnamon, ancho chili powder and sumac. And there’s something about this time of year that seems to really motivate me to blend them into delicious mixes. It’s probably because so many things get cooked on the grill now, and a quick sprinkle of something tasty can transform anything.
My Edible Journey 