…the truth. Last night my son asked if we had any cook books. I have a library’s worth of cook books!!! He needed some samples of typography and lay-out for one of his university courses. This was my shining hour – OK 5 mins. I started with – The Joy of Cooking..”This is from my […]
I have a bilingual garlic keeper. OK I live in Canada, but to my knowledge I don’t think that I am required, by law, to have a garlic keeper that’s bilingual. Now maybe if I lived in Quebec, I might have to, or maybe it would be uni-lingual – French. Anyway, I have always loved
Three articles in a row on a similar theme usually means that someone is trying to tell me something. First there was the book review of a new book entitled The Book of Marvels by Lorna Crozier. It’s a book of essays on household items – relating them to life. Something like… a bowl can
I have a few regrets in life and sometimes I don’t realize that I should regret something until I hear someone say, “Oh I did this or I remember that” and it wasn’t even on my radar screen. Well it happened again this morning I was reading the “Impossible” blog and some one posted a
OK, I’m glad that you clicked on to read some more – because what could be more boring than vegetables – unless they are maybe the murder weapon and then everyone would say…”who would have thought…” My second daily challenge was to cut up a load of vegetables and leave them “front and centre in
O.K. January is Oatmeal Month and if you say to me that you hate Oatmeal, let me say to you, that you’ve never had Atholl Brose (pronounced A thole brosey). Here are the components. Sarum Tunic from Cabin Fever Brose is a Scots word for an uncooked form of porridge. Oatmeal is mixed with boiling
Very Easy Scarves from Infiknit This was an Oh Wow moment for me again. For some reason, I had never thought that you could flavour pasta. How did I miss this, given all the pasta that I have eaten over the years – surely the flavouring was in the sauce. Well, now that someone has
Borscht, I’ve decided is an acquired taste. I varied the recipe, I posted earlier this month, a fair bit and I did have two helpings (my husband managed one), but you really have to like beets. This is what I did: 1. I cut the ingredients back by a third – and still had enough
