I’ve mentioned to you several times that I can’t resist a new food thing to play with. It’s happened again. I…
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If you ask most cooks what they do with their leftover ham bones, they’ll answer, ‘make a pea soup‘. Ralph and I…
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For most of the world Easter means springtime: tree buds bursting open, tiny flower heads pushing through soft earth, birdsong, kneesocks, marbles…
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In roughly six months my life will turn upside down. Gone will be my delicious self-directed schedule, answering only to me and,…
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Banana Bread, again? you ask. Fair enough. I have written more posts about Banana Bread than anything else because I always have ripe…
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I can’t believe it’s almost Easter. I’m sure Christmas was just last week and yet the piles of smoked ham in all…
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Last October, entrepreneur Judith Mackin created and organized a fund-raising event for the Saint John Regional Hospital Foundation called OH! CHAIR-ITY! She…
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It’s funny how particular foods remain exotic to me regardless of how much I experiment. Burrata, guanciale, herbes de Provence, sriracha, preserved…
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I’ve been busting to share the next chapter in the ‘storied life’ of Michelle Hooton. I hate it when people talk about themselves…
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PRESERVED LEMON ADDS A POP OF TART SALTY MOUTH-DROOLING FLAVOUR. If you like lemon, you’ll lose your mind when you taste preserved lemon. [click link…