I LOVE Liberte yogurt and especially the mediterranee but that will go straight to your a**! Their other yogurts are also better than others being creamy without the tart/sour taste that is promine...
I like my figs as is! Delecson, you can eat them as is though I prefer to peel mine (unless I'm feeling excessively lazy). Apparently their one of the few fruits that don't benefit from being spray...
oysters, red wine, and blue cheese. Thank god I came to my senses. Oh and sushi but that was years ago (OK, over a decade!) when it first becoming popular but now a week doesn't go by without it (t...
I wish I could like olives! They're so hip and pretentious as they stare at me from olive bars, meze platters, and savoury cocktails but, alas, I loathe the thought of them. I like olive oil and ca...
chopped in scrambled eggs with a dollop of cream cheese, roast chicken (as mentioned above), or in provencal type veggie dishes such as ratatouille (sp?).
I love me some MSG! A while back I clued in that the principle ingredient in my mother's favourite seasoning (and stocked in my cabinets as well), a boullion base known as Vegeta, is really just MS...
Grating cheese? What a pain! Lid? Why would I want to wash that? I just keep the pan on medium-low until the bread is golden brown and cheese is melted.
Depending on the where the vacation is and the level of indulgence, I typically go on a month long vegetarian diet. That and Chinese and Japanese foods since I usually travel to places where the As...
I grew up with a mother who always went to the local grocer's with the freshest and cheapest fruit and veg, Eastern European or Italian delis for meats and cheeses, and the supermarket for everythi...
Forget poutine and tourtiere! To me bannock is true Canadiana. Growing up on the West Coast, bannock was one of the first recipes I learned in early elementary school though unlike some of the othe...
I grew up on these cookies but of course, we called them bum cookies ;) Anyways, the traditional filling for these (which can also be found on Cafe Chocolada's sight) are the shelled cookie crumbs,...
This sounds kind of gross but I saw a method where you squish out all the air from your bag and then blow into it (like a baloon) and then seal off. This method typically keeps my cilantro, parsley...
I agree with yours plus the onions, garlic, parmesan, and olive oil others metioned. I would also like to add Hungarian paprika (lots of eastern euopean fare at my house), bay leaf, cilantro, and w...
I'm like kellyem in that I've been trying to bake my own bread as often as I can. When a loaf of bread can sometimes cost $5, it makes a lot of sense to begin budgeting there and with no-knead brea...
Eastern Europeans drink buttermilk as we North Americans drink milk. Their version is full fat (as the product is here) and is reminiscent of a really runny yogurt.
Easter wouldn't be right without roasted lamb (preferably cooked on a spit) for Orthodox Easter. Also, coloured easter eggs play a huge role as people competatively crack them against another's to ...
Latest Comments...
I LOVE Liberte yogurt and especially the mediterranee but that will go straight to your a**! Their other yogurts are also better than others being creamy without the tart/sour taste that is promine...
I like my figs as is! Delecson, you can eat them as is though I prefer to peel mine (unless I'm feeling excessively lazy). Apparently their one of the few fruits that don't benefit from being spray...
oysters, red wine, and blue cheese. Thank god I came to my senses. Oh and sushi but that was years ago (OK, over a decade!) when it first becoming popular but now a week doesn't go by without it (t...
I wish I could like olives! They're so hip and pretentious as they stare at me from olive bars, meze platters, and savoury cocktails but, alas, I loathe the thought of them. I like olive oil and ca...
chopped in scrambled eggs with a dollop of cream cheese, roast chicken (as mentioned above), or in provencal type veggie dishes such as ratatouille (sp?).
I love me some MSG! A while back I clued in that the principle ingredient in my mother's favourite seasoning (and stocked in my cabinets as well), a boullion base known as Vegeta, is really just MS...
Grating cheese? What a pain! Lid? Why would I want to wash that? I just keep the pan on medium-low until the bread is golden brown and cheese is melted.
I love this stuff! Add a touch to mascerated strawberries for the most ethereal dessert ever!
Depending on the where the vacation is and the level of indulgence, I typically go on a month long vegetarian diet. That and Chinese and Japanese foods since I usually travel to places where the As...
I grew up with a mother who always went to the local grocer's with the freshest and cheapest fruit and veg, Eastern European or Italian delis for meats and cheeses, and the supermarket for everythi...
I'm with e.scott. I live for bay leaves! My soup, rice, bean dishes, and stews wouldn't be the same without them.
Forget poutine and tourtiere! To me bannock is true Canadiana. Growing up on the West Coast, bannock was one of the first recipes I learned in early elementary school though unlike some of the othe...
I grew up on these cookies but of course, we called them bum cookies ;) Anyways, the traditional filling for these (which can also be found on Cafe Chocolada's sight) are the shelled cookie crumbs,...
This sounds kind of gross but I saw a method where you squish out all the air from your bag and then blow into it (like a baloon) and then seal off. This method typically keeps my cilantro, parsley...
I agree with yours plus the onions, garlic, parmesan, and olive oil others metioned. I would also like to add Hungarian paprika (lots of eastern euopean fare at my house), bay leaf, cilantro, and w...
I'm like kellyem in that I've been trying to bake my own bread as often as I can. When a loaf of bread can sometimes cost $5, it makes a lot of sense to begin budgeting there and with no-knead brea...
Eastern Europeans drink buttermilk as we North Americans drink milk. Their version is full fat (as the product is here) and is reminiscent of a really runny yogurt.
this IS muesli. Obviously rebranded.
Easter wouldn't be right without roasted lamb (preferably cooked on a spit) for Orthodox Easter. Also, coloured easter eggs play a huge role as people competatively crack them against another's to ...
roasted chicken, sauteed spinach with garlic, and mashed potatoes.