Steve taught me to make a squared off egg patty for breakfast sandwhiches. His eggs were light and fluffy and very enjoyable »

Beer can chicken results in a moist and soft textured meat with crispy skin. We each had a wing tip and then Steve carved the breast meat perfectly. There were both legs and a pile of shredded chicken to add to our “left over” stews later this week »

We ran out of plastic containers, which is when I realized I needed to empty the freezer of all the left-over stews, soups and chili. I made naan bread to go with them and of course more green apple salad, because it just tastes so delicious that it warrants making again »

Steve made dinner on Valentine’s day. He had rushed home early to get a Green Apple salad started and in the fridge while he made me pork tenderloin stuffed with goat cheese »

This salad should be enough to serve 4 but we finished the whole bowl that night »

Rump or inside round roast is a cut of meat from the hind quarters (or hip) of a cow. The meat tends to be strong in flavour and juicy but it needs time to tenderize. Some key rules to dry roasting: Do not add water. Do not cover. Do not open the oven door to check [...]

I had a difficult time finding traditional West African recipes, the main one being referenced as ground nut (or peanut) stew, which my Mom used to make when I was a kid. I believe she got the recipe from my great grandmother. This rice cooking method sounds a lot like jambalaya.  The dish consists of [...]

After exploring Indian food last week, I felt like tasting other flavours and looked to West Africa for ideas. This is a chicken based soup served with rice-dumplings.

This is my Mom’s best chocolate fondu recipe. I’ll be surprising Steve tonight for dessert »

Judi and I attended the seed exchange at Balls Falls this morning »