I guess it’s no secret that I love lemons! Ever since I was a little girl I had a fondness for them. I remember when I was about 5 years old, my dad had sliced up a lemon and handed me one slice. I think he was hoping to get a sour pucker face from me when I started to suck on it. Well, was he disappointed- it did’t happen.
Hi Peeps! It’s April, and Spring has Sprung! At least up here in Toronto. It seemed like such a long time in coming. By the end of Winter, we are just so ready for the next season, amiright? So tired of wearing black and brown and grey, tights and coats. The trees look especially naked those last weeks before the buds are beckoned forth by the sun.
Don’t you find that celery gets a back row seat to all the other veggies? At best, it shows up on crudite platters, and even then it is usually the last veggie chosen to be dipped. But usually it is just an ingredient to show up in stock or as an aromatic flavour addition to soups and stews etc.
This is an unapologetic tribute to an amazing salad we enjoyed in February at a very special dinner party.
Toronto Life Magazine was co-hosting a ‘The Coolest Dinner Party Ever’ with Sonos, the home sound system company, at the home of Ken Hunt, publisher and gracious host, along with his wife.
The potato. So mundane, humble and beige. Except for purple potatoes. Oh, and sweet potatoes. So not always beige. But still, a rather unassuming tuber. And yet it is the backbone of many kitchens.
This is just one of the best breakfasts going. But don’t stop at breakfast. Have it for brunch, lunch or dinner. Have it for dessert if you so desire. It combines everything I adore: eggs, savoury yogurt, harissa, butter and toast. Does it get any better?!
Jim loves coconut cream pie. I love making it for him. It’s such an easy pie to whip up: the only thing that goes in the oven is the pie crust for a pre-bake. The filling is done on the stove. And then you watch it wistfully as it sets up in the baked shell.
Yep, we are nearing the end of March, and it looks like Spring may actually finding the Toronto area. We’ve earned it!
While my team works tirelessly on the website updates (the unveiling is getting closer and closer, and I’m so excited!!) I am still using this quick ‘newsletter’ to let you know about the latest blog updates.
This is one of those wonderful recipes that has saved me from all sorts of last minute panics. People coming for dinner and I can’t think of what to make: this pork roast more often than not, will be what I turn to. There’s something about a roast that gives the impression that you laboured more than you really did (but that can be our little secret!). Roasts just seem to mean company is coming.
This month we’ve been baking up a storm with Home Baked by Yvette Van Boven. It’s a book filled with recipes that run the spectrum. Homey breads and crackers to cakes, tarts and pastries that reflect her Irish and Dutch background. Fancy canneles and even a croquembouche, for the more special events in life. And March is flying by so quickly that I’m sure I won’t be able to try out all the recipes that I have flagged.