Posted on Friday 7 March 2014
Apart from the 1/4 cup blueberries in them, I made 1/4 a cup of blueberries into a cooked sauce. You can also make it with oatmeal for no gluten.
Possibly the best pancakes ever? I used Love and Lemons’ recipe.
Posted on Thursday 6 March 2014
Them and a bunch of greens half topped with broccoli, mushroom, chopped brazil nuts and cashews, strawberries and celery. A dressing of herb de provence and marjoram, olive oil and white wine vinegar. The strawberries from Chile, mushrooms from Quebec, nuts packaged in Toronto with no sign of source before there. The kale, tatsoi, red romaine, swiss chard, mizuna, baby lettuce, crucifer leaves, spinach, and/or chicory and/or arugula came from Quebec. No, wait, packaged in Quebec, from somewhere in USA. Somewhere. The parsnips came from who knows where but were packaged in New Jersey. All the food we could grow here and we import from New Jersey? Funny food system.
And some McCain spicy spirals. Even if it takes a few meals, it’s still single use plastic. The package says made with “good food starts from the ground up. That’s why our Superspirals® potato products are made with canola oil and the goodness of 100% real potatoes” as if that were a perk, as if that were not satire. Incidentally 12 ingredients, including the aggregate of “spices”. What were we thinking.
Ah, McCains, established in 1957 in New Brunswick, based on 2012 sales, it is the 30th largest private company in Canada, (according to The Globe and Mail’s Report on Business), with 19,000 employees, a multinational in 2 dozen countries. Can a corporation honour one particular patch of soil for 7 generations? Does it, with its over 6 billion dollars of revenue? 2 nations, good, but 12 nations evil? Local good practice causes success, and success means moral failure presumed? That would be sloppy thinking. They say they are committed to improving best practices.
Posted on Wednesday 5 March 2014
Posted on Tuesday 4 March 2014
Hubby went with the herbed crepe with salad and I had the sweet English with berries at a Thing for Chocolate on Wellington.
Posted on Monday 3 March 2014
I’ve been meaning to make this tarte tatin for a while, with the last of that apple. The recipe calls for 5-6 medium apples. I used that one huge one.
Beautiful. I left out the 1/4 cup honey, and the lemon zest, and added an extra tsp of lemon juice (nothing like altering a recipe you’ve never had and never made) and it still worked. Still, very sweet.
The texture of the standard lie crust is different, cakier for the baking for 45 minutes in cast iron in sauce. Somehow it took me closer to 2 hours than the suggested 1 hour in all but it worked well and I’d do it again. There’s a variation of the recipe that included candied ginger which would add a nice flavour profile.