Hurry Up and Wait

Oy. Moving sucks. With just a week to go, I’m feeling restless and bored with the menial duties a move demands and overwhelmed and underwhelmed and eager for it to be April-the-somethingth-after-the-move when we’re settled and our favourite things are no longer buried in a mountain of boxes. Things are progressing nicely, but there’s still…

Open-Faced Tuna Melts

The first time I served these open-faced tuna melts to a friend, her response was “OMG! These are delicious and almost taste…healthy?!?!” Super-healthy they are not, but I do like to err toward the salad side of tuna salad as opposed to its oft cloyingly rich alternative when I make them. They’re still plenty rich,…

Galette aux Asperges et Herbes de Provence

I had zero intended purpose for this delightful savoury pie beyond the fact that I really wanted to make it, it’s rather equinoxy and making it came together like kismet – it had been banging around in my head for a while, I had half a batch of dough in the freezer calling my name, the…

Cacio e pepe

I’m sure I haven’t thought about, let alone made cacio e pepe in over a decade, but I was watching an Anthony Bourdain thing (damned Anthony Bourdain!) in which he brought it up and bam! Instant craving achieved. I had to have it, like, right meow. Unfortunately, I couldn’t fit it into my foodie roster…

Soup of the Week: Roasted Poblano and Three Sisters

If you’re not familiar with the concept of Three Sisters in agriculture, I strongly suggest you educate yourself because it’s rather cool and there’s a lot of compelling folklore and art around it. My Coles’ Notes version: The Three Sisters are corn, winter squash and beans. Different variations on this trio is grown all over…

Vegan Chocolate-Peanut Butter Brownies

Last week, I had a hankering for brownies and made the first batch I have in over a decade, I’m sure. A baker and a sweets person, I am not. They were…ok. Far too sweet for my liking, so I got to sorting the recipe in my noggin to suit my taste buds who want…

Soup of the Week: Vegan Blanquette

I have been wanting to experiment with making a vegan blanquette for a very long time, certainly since I made the salmon blanquette I posted about not too long ago. The thing is, when I experiment with veganizing classic dishes, I kinda like to have proper vegans around to test them out for me and…

Toad in the hole

Toad in the hole is another recipe for which I get oodles of requests, but have never felt confident in posting about because I’m always tweaking it because, even though it’s a simple dish, considered vulgar peasant food by some, I’m rather picky about what makes a really good toad-in-the-hole: It needs to have the…

Soup of the Week: Root Veg Minestrone

Please pardon the delayed soup of the week post. Truth is, Rob and I have been going through the grueling and disheartening process of trying to find a new place to live. April 1st is a crap move date in this town. Properties were getting snatched up before we could even get in to see them,…

Roasted Eggplant & Herb Pide

I’ve been meaning and forgetting to post about pide for a while now. In case you don’t know, pide is like a Turkish pizza, but boat-shaped and more stuffed than topped with rather different from, but still similar to pizza ingredients…and no sauce. Pide rhymes with (and looks a bit like) va-gee-nay: Seriously, the first…

Soup of the Week: Black Radish Velouté

I don’t know why, but last week I was overcome with a sudden and intense craving for black radish. No, I am not pregnant. This is just a thing that happens often when you’re the kind of person who spends a lot of time thinking about what they might like to put in their mouth…

Red Quinoa Tabbouleh

To my mind, tabbouleh (or tabouli or tabbouli) is the salad to end all salads as it ticks off all of my flavour boxes and is basically a meal in a bowl. My first introduction to tabbouleh was an instant version that I found as a young mum at our beloved, neighbourhood bulk food store back…