By now we have all heard of kale chips, if not tasted them, tried making them ourselves or gasped at their high price tag at the grocery store. The first...
Spring is a funny time of year for food. We start to crave fresher flavours – salads, smoothies and more raw food, even if Mother Nature is telling us not...
I was trying to explain to my 10 month old what Christmas tastes like. It was a fairly one-sided conversation but I’m pretty sure she got the gist of it.
I was cutting pomegranate seeds in half for her like the paranoid mom that I have become and she was mmmm-ing as she swallowed fistfuls of them whole. These had been preceded by some sage-y buckwheat with mushrooms, all flavours that seem very Christmassy to me.
It’s that time of year again! Although it’s almost too late to start a batch of sauerkraut in order for it to be ready in time for gift-giving (or perhaps to mail a tea set to you niece in Amsterdam), it’s perfect timing to start thinking about most other gifts.
Last year we made bath salts for the people we love. The recipe is here along with a big list of other thoughtful ideas for people who may (or may not) be going through cancer treatment. We have a fresh new list of ideas this year too.
Daikon radish as described by my quietly kind (and British) brother-in-law:
“It’s a mixture between potato and radish, it’s lovely” (or oh-some, I can’t remember, he’s sort of Canadian-ized now).
My response, before he had even finished the sentence:
Have I mentioned before that I love mashed potatoes? I absolutely know I have, and am aware that the sentiment is as unique as when people say they love cheese (is it even possible not to love cheese?).
I really do love them. When I was a kid I asked for them every year on my birthday along with whatever else I was loving (mashed potatoes and Stuffed Grapevine Leaves, mashed potatoes and fajitas, mashed potatoes and spaghetti –I have no idea why nobody noticed my culinary prowess from a young age…)
