*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.
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.
image courtesy of stockphotosforfree.com
It’s that time of year. When food blogs burst at the seams with recipes using all manner of citrus, especially Meyer lemons. I have my own uses for them (check out this wicked vinaigrette, or this lovely candied peel and simple syrup, perfect for cocktails, or this divine bundt cake, which doesn’t specifically call for Meyer lemons, but would be fabulous with them).
We’ve eaten well. Guacamole, crepes with honey goat cheese & strawberry sauce, Pinterest inspired hashbrowns in the waffle iron and bread experiments.
I haven’t forgotten you. Honest. We’ve been down with the sick. It’s January, after all. But in spite of the symphony of sniffles, coughs and sleepless yawns, we’ve been eating alright. I am tired of take out and junk food and scrambling at the last minute to figure out what to eat, so I have been putting in a real effort to have proper food available for us. My efforts have not been perfect, but we have managed to cut down on eating out and ordering in.
There’s something about muffins. I’ll go months without making them. Then I’ll rediscover how quick and easy they are and how healthy they can be and I start making them all the time. Continue reading
Shortbread should taste of nothing but the purest butter, the finest sugar and the softest, whitest flour!
I’ll admit it. I’m starting to get my jingle on. Just a little bit. I’ve been listening to the music, and enjoying the sight of the earliest of Christmas lights against the backdrop of snow that we got walloped with last week. Continue reading
Image courtesy of http://www.stockphotosforfree.com
While Thanksgiving is long past here in Canada already, it is just around the corner in the U.S. With my American readers in mind, and giving a nod to the creeping chill that is wrapping itself around folks in many areas, I’ve put together a compilation of a few recipes featuring seasonal foods that are abundant right now. Enjoy!
Getting that feelingIt’s mid-November (what? how?!) and the temps have definitely dropped. In fact, it’s been ever so lightly snowing all morning. And with the shift in weather, my thoughts begin to turn to pre-pre-holiday flavours. I’m not in full on festive mode yet, but I am craving warm spices and cozy tastes. Ginger is the taste of November (as you can also see here in my ginger oatmeal cookie). Continue reading
My Edible Journey 