Kraut and Beef Knishes

One of the first things I decided upon opening my goodie bag of meats was to try my hand at making knishes with the pound of ground beef it contained. I usually leave the knish-making up to Rob. He is the resident Jew, after all, and he makes some mean knish. Mostly, I wanted to…

Tartes aux Fishy Bits

I’ve prattled on before about my love of those bags of frozen, mixed fishy bits that typically comprise a nice blend of shrimp, mussels, cuttlefish, squid, scallops, and more that one can get at most grocery stores for a song. They’re not perfect for all things, but rich, cheesy, creamy, wee pies are yet another thing…

Roasted Fiddleheads and Fennel with Pesto-Dijon Sauce

While yesterday was not the day to be roasting veg and boiling lentils in a second story walk-up, this dish was a welcome, plant-based reprieve from the stodgier, carb-and-cheese laden dishes we’ve been eating of late, a great use of the fiddleheads I had leftover from the one million my BFF brought me the other day and, quite…

Creamy, 3-Cheese Fiddlehead Lasagna

It has been a fiddlehead frenzy here in the Kawarthas as they’ve popped up quite a bit earlier this year than they have in the past couple. Due to a drought. It didn’t really occur to me that the conditions we’ve been dealing with could be considered a drought, but it was and it’s over…

$40 in Mysteries

The weather has been miserable here and work has been a bit slow for the last few days and I’ve been feeling pretty unmotivated and uninspired. The wind totally got knocked out of my sails when I decided last Wednesday was a great day to get my wee balcony (read: glorified fire escape) garden going,…

Phoenix’s Shrimp Madras-Alfredo

I’m sure I’ve related before how I was a cruel mum who made her perfect, wee loin fruits cook a meal each week from the age of eight on. Luckily, by that age the sprogs already knew all about the food groups and balanced meals because my hard line on “THIS IS THE GROSSEST THING…