I’ve always liked cooking so much more than baking. I believe it’s because you don’t have to follow any rules. (Interesting, but the character analysis will have to wait for another time). You can add an extra tomato here, an onion there. Don’t have fresh basil? Use another fresh herb instead. And the dishes still
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A quick glance at friends’ posts on Facebook informs of the abundance of vegetables, and in particular tomatoes, this time of year. So I offer up a few solutions. First – give your extra produce to those who do not have it. You can donate it or you can use it as a hostess gift.
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As I sit down to blog after the summer hiatus, the sounds of excited children, on their way to school, waft into my office. It’s been a great summer full of celebrations, connecting, and reconnecting with family and friends from far and near. It’s been fun being out of our usual routine. In one
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I visited a new farmers’ market – well new to me – on Friday at Sherway Gardens in Toronto (Hwy 427 and the Queensway). It’s officially strawberry season and the local “strawbs”, as my young friend Danielle calls them, are awesome. I bought a
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We have just returned from two glorious weeks in sunny Portugal. We walked and walked and walked. We explored the hilly cities of Lisbon and Porto. We went on hikes through mountains and valleys. We followed long paths, some that led to Celtic settlements as we headed to the Douro Valley and some lined with
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This past weekend we hosted a tea … and there were quite a few teapots on the go. In the end, there was a little bit of caffeinated Yorkshire Gold left, but also herbal teas – PC Mint Refresher, my own concoction of hibiscus, osmanthus flower and pink rose bud and Bija Double Ginger –
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“The future will belong to the nature-smart—those individuals, families, businesses, and political leaders who develop a deeper understanding of the transformative power of the natural world and who balance the virtual with the real. The more high-tech we become, the more nature we need.” —Richard Louv Richard Louv is the author who coined the phrase
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Happy Spring! I am finally feeling I can throw off the heavy blanket that was this very long, very cold winter. Today as I’m writing this blog, the spring sunshine is streaming in my office window and the above 0C temperatures are calling me outdoors. My meal planning is changing too. I am getting away
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Did you hear about the product Soylent, being launched in the US in April? According to an article in the Toronto Star, it’s billed as a healthy meal replacement. Not a supplement, a replacement. It is made with oat flour, ascorbic acid and rice-based protein powder (no soy or lentil as the name might suggest)
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Getting our 8 to 10 servings of vegetables and fruit per day is one of the biggest challenges my clients face. Making sure there are lots of dark leafy greens in that daily menu is an even bigger challenge. When I suggest that they can get a serving or 2 of greens out of the
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