Simple Pleasures: Fresh Potatoes

Growing up, potatoes meant russets.  That was alright.  Baked potatoes were cool.  The russet could be cubed, boiled, then seasoned and deep-fried into naughty little homemade hash browns, or stripped down to nothing and transformed into slivers of crisp, seasoned Hasselbacks, or made into a potato salad.  The potato was something that needed stuff done to it…

Garlic Scape Jam

If you want to know what’s in, hit up one of three sources: hipsters, grannies, or farm folk. Garlic scapes are hip.  And I can see why:  crisp, twirly and oh-so-rarely available.  These flower stems and unopened buds of the garlic blossom pop up in late spring/early summer, and are trimmed off in order to…

Summer is Here…and so is Scape Jam (almost)

So, it’s summer.  A concept I truly never appreciated until I began living year-round in the rather northern part of the northern hemisphere. Living near the equator, such concepts as “Summer Solstice” are ridiculous at best.  Celebrate the longest day of sunlight?  Please.  Most people are trying to escape it under the nearest shady tree….

The (em)Power(ment) Of Food

This is not a post about politics.  It’s not an article about place, belonging, identity, self-esteem, or basic humanity.  It’s about food. This meal is 75% from around here.  The potatoes and dill came from the farm I waited all winter and most of spring to see open.  The garlic scapes, from the first farm…

…And Quinoa. And a Tear

Cooking has always been a family time for me.  Growing up, Mummy made the meals, then corralled us to set the table, pour drinks, and ferry dishes and plates out to the table.  Some of my classmates and the odd boyfriend over the years found it odd that our family always sat and ate dinner…

Breakfast Brownies

I’m stealing a few moments for a quick brownie post.  Brownies are one of the first things I veganized.  Some standard recipes call for eggs, in which case I’d use 1 tbsp ground flax with 1/4 cup water to replace each egg.  This particular recipe, though is simply flour, cocoa, sweetness, fat, a touch of…

Love – in a lunchbox

A friend sent me a link for household space-saving.  One idea–a cut apple, held together with an elastic–made me think those four special sad words: I miss my mummy. Okay, well, of course I do.  I’m on Canada’s west coast.  She’s in the Bahamas.  But it’s not just the distance; it’s the life stage.  I…

Perfect peaches are sweeter

Stolen fruit, goes the saying, is sweetest.  I beg to differ.  These peaches win that prize. Tasty treats… Okay, I get the concept.  Mango snatched from the neighbour’s yard.  Shouting “Who’s that over there?” then snagging a forkful of somebody’s pie.  The gloriousness of an hour scheduled for work, but savoured in bed.  Actual pleasure,…

Tomato, Corn, & Basil Soup

This dish is a bridge.  A link between sweet, crisp corn in searing summer and the call of soups and cozier fall dishes.  A reminder of the commonalities that link us.  A connecting point between past and future. It comes from The Healthy Kitchen, by Dr. Andrew Weil and Rosie Daley, a book my father…