You'd think vegetarian pierogies and cabbage rolls would be easy to find, wouldn't you? And surely some sauerkraut somewhere doesn't involve pork butt, but two Eastern European cultural festivals in Toronto later and I'm proven otherwise. I guess I was just spoiled by St. … [Read more...] about Back in the Village, Part 1: In Search of Pork and Beef-Free Pierogies, Cabbage Rolls and Sauerkraut at the Ukrainian and Polish Festivals
Everything Else
Anniversary Post and Chocolate Hazelnut Mousse Cake
2 years ago tomorrow I wrote my first blog post. It was based on the story of making my own birthday cake - a dairy-free chocolate-hazelnut mousse cake, because you can't buy one of those around here, and I could make it better than a store anyway. Hubris, I know. Layers of … [Read more...] about Anniversary Post and Chocolate Hazelnut Mousse Cake
What the Body Remembers and the Mind Forgets
What do you do when your home is dark? When the rain comes and the wind gushes, and you reach for the light switch out of habit, but there’s no response? You can’t turn on the stove, the television, the radio. In Newfoundland hurricane-induced power outages came in winter when … [Read more...] about What the Body Remembers and the Mind Forgets
Carbon Footprints, Food Miles, Both Ends of the Cow, and Montreal West’s Henry’s Market
Which has a larger impact on climate change - buying a Quebec-grown Kamouraska lamb shoulder or a Mexican field tomato? The answer might surprise you. This week for Climate Justice week on CKUT 90.3FM radio, I explored the carbon footprint of local versus less than local fruits … [Read more...] about Carbon Footprints, Food Miles, Both Ends of the Cow, and Montreal West’s Henry’s Market
My Canning Cupboard: Pickles and Jam
Pickles and strawberry-rhubarb jam filled my canning cupboard in early July. Now pickled cherries are down there too, along with sour cherry jam, sour cherry jam with vanilla amaretto, and sour cherry syrup with rum. Soon there will be pickled turnips added...though those may end … [Read more...] about My Canning Cupboard: Pickles and Jam
Le Cep d’Argent Winery: Oeno-Tourism and the Quebec Wine Trail
Last week I was invited to Le Cep d'Argent Winery in Quebec's Eastern Townships for a tour and tasting. In the radio piece below, I speak with winery representatives about the wine-making process, the magic of Magog's micro-climate, the increase in local wine popularity and … [Read more...] about Le Cep d’Argent Winery: Oeno-Tourism and the Quebec Wine Trail
The Demise of My Worms
Well, it's official. I killed my worms. Well, they weren't dead, and there's something to be said for that, I guess. I tried - I really did - to keep them alive, happy, and full - but to no avail. All motherly instinct jokes aside, I really do feel like a failure. I mean, come … [Read more...] about The Demise of My Worms
Peruvian Dinner Party: Shrimp and Garlic Chive Causa, Vegetarian Tacu Tacu, Tamalitos with Onion Sauce, and Dairy-Free Maple-Lucuma Ice Cream
Two of my favourite things: 1. Relaxed dinner parties with appreciative friends 2. Chili Peppers Maybe not in that order... So when I came back from Lima, Peru, I brought dried aji amarillo (orange hot chili peppers), white corn maize flour for tamales, and powdered lucuma … [Read more...] about Peruvian Dinner Party: Shrimp and Garlic Chive Causa, Vegetarian Tacu Tacu, Tamalitos with Onion Sauce, and Dairy-Free Maple-Lucuma Ice Cream
How to be French: Quebecois Picnic Lunch of Local Cheeses, Charcuterie, and Homemade Jam
There's nothing quite like a leisurely lunch with friends and family whose company you enjoy, especially when there's a grand total of zero work involved. Putting out platters of bite-size assortments of flavours is the easiest way to entertain and make it look like you put a … [Read more...] about How to be French: Quebecois Picnic Lunch of Local Cheeses, Charcuterie, and Homemade Jam
Preserving Life: Stories through canning
I got in a fight with a canning pot while making strawberry-rhubarb jam. The canning pot won, as shown by the giant burn on my right hand. The perfect balance of sweet and sour was what I was looking for - maple syrup, honey, brown sugar and a little lemon. It was all about the … [Read more...] about Preserving Life: Stories through canning