Every time I get knee-deep in autumn inspiration, it turns warm again. Not hot, thankfully, but the kids are in shorts and a couple of our ceiling fans are on. But it’s too late for me. I’m hopelessly giddy that October is here. Thanksgiving is right around the corner (Canadian blogger, remember), the leaves have begun to turn, and my favourite month has arrived, kicking off my favourite quarter of the year!
Have I mentioned how much I love cherry season? Oh yeah, I did, here. It’s still going strong, and I’ve been indulging as much as I can. I bought a basket on the weekend from a farm nearer the lake, north of here. It still amazes me how the micro-climates around the peninsula can produce such variety in the same fruits (not to mention some incredible wines). These cherries are super dark, and very juicy, but smaller than the ones that we bought west of here. They are still delicious, though. Continue reading
Today is a bit dreary. Actually, it’s a lot dreary. But it’s the kind of dreary that we need. The rain is gentle and steady, and is going to be followed by warm sunshine. Together, they will make magic. The green of the grass will brighten. The roots of our recent vegetable transplants will stretch into their new soil home. The cool-loving lettuce and peas will explode with growth. It is a good dreary. A dreary that inspires me to bake. Continue reading
Canadian readers will know what I’m talking about when I say “Festive Special.” Every Christmas, a chain called Swiss Chalet offers their quarter chicken dinner with cranberry sauce and a spongy, sage laden side that they call stuffing. It’s sub-par, but the real draw is the package of 5 assorted Lindor chocolates that it comes with. Dark, milk, hazelnut, white and stracciatella, an orb of white chocolate enrobed in more white chocolate, studded with chocolate shards.
Old dog, new trick
I make chocolate chip cookies often. My go-to recipe is simple, though I’ve played with it in many ways (surprise, surprise). I’ve added coffee, corn syrup, corn starch, varied the chocolate, changed the flour, patted it into bars… Continue reading
Are you tired of salted caramel yet? Me either. Bacon everything I think I’m done with (though bacon caramel corn is always awesome). And I may be over quinoa, despite never having had it. But salted caramel still rocks my socks. Continue reading