Besides physical distancing, the most important thing to know about hosting a gathering during the COVID-19 pandemic is to eliminate common touch points. You can’t just plan a big buffet anymore. When planning your menu, how it is served is as important as the food. Take advantage of individually packaged items such as potato chips […] Read more
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Ice cream desserts are the perfect answer to summer
Beat the heat with cool, frozen desserts and making them doesn’t heat up the kitchen. They can be made a few days in advance to ease your schedule on the day you serve them. Let’s face it, who doesn’t like ice cream? Use a good quality store-bought ice cream or make your own. Cherries […] Read more
Explore the versatility of cooking with eggs
Eggs come to the rescue in many meal situations. They cook quickly, are nutritious and versatile in so many recipes and we usually have them on hand. Eggs are packed with nutrients. They are high in protein. The yolk has just about as much protein as the white, and most of the nutrients are in […] Read more
Early summer vegetables promise kitchen masterpieces
There are a variety of green vegetables in the early garden season besides lettuces. Chives are among the first herbs to arrive. And dandelions, love them or not, are even earlier. Rather than picking dandelion greens from your lawn go into the coulees or bluffs to find more tender leaves. They are surprisingly tasty and […] Read more
Learning about honey can be an enjoyable experience
Back in February, before the pandemic arrived, I invited a small group of friends for an evening of honey tasting. We had eight unique honeys that I collected from local beekeepers, a rancher in Mexico and an imported grocery store honey. Everyone wants the inside track on which is the best honey to buy. The […] Read more
Books can inspire commitment to eating local
Food stories are interesting. Karen Anderson’s storytelling in Food Artisans of Alberta draws you into the book and you can hardly wait to turn the page. It feels like an intimate chat with the author. In Jennifer Cockrall-King’s book Artisans of the Okanagan, the unique terroir of each region is front and centre. “Terroir is […] Read more
Leftovers encouraged when cooking leg of lamb
A leg of lamb rubbed with olive oil, finely chopped garlic, rosemary and sea salt is one of my favourite meals. The meat is tender, flavourful and warms the soul. A friend of mine said, “I don’t think we’ve ever had leftover lamb. It’s always eaten the first meal.” But as a guideline for leftovers, […] Read more
Bread for the pandemic as baking gains in popularity
Flour and yeast are hot commodities these days. It’s nice to see that everyone is at home baking. I thought you might like a few recipes to add to your repertoire. I have used these many times and I love them. Cheddar Beer Bread Buns The recipe suggests pale ale but I have used stout […] Read more
Cooking from pantry solves lack of grocery store access
When we can’t get out to the grocery store, there is always the pantry to fall back on. Take a moment to consider what pantry staples you can have on hand. It really depends upon your family’s preferences in food. Dried products such as pasta, barley, lentils, chickpeas, nuts and quinoa keep for a long […] Read more
Spring cleaning may be an old-fashioned concept but still makes sense
In earlier days, when homes were lit with kerosene lamps and heated by coal, it made sense to wash everything down when it was warm enough to open the windows. Spring cleaning may be old-fashioned but when the days are longer and most of us have more energy it’s a good excuse to whisk through […] Read more
