i always wear an apron when i’m cooking or baking in my kitchen. it’s just a little server’s apron but i like having something to smear my hands on and hold my spoons and what not.
i don’t always eat grain products, but when i do, i make it worth my while… like with a delicious slice of pie. and there is NO better spring pie than strawberry rhubarb. mmmmmmmmmm
spring has sprung in ontario and with it comes an array of delicious vegetable crops! though perhaps not as heralded as the late summer bounty or as plentiful as the autumn harvest, spring crops offer some truly unique flavours.
we are smack in meyer lemon season and these yummy little citrus fruits are in all the grocery stores. there are a million and one things to do with them, but i’ve got a simple way to use up a few that you may have left over.
i LOVE hard boiled eggs. they are a great portable snack and go well with breakfast, lunch or dinner!
bacon is… the best. just the best. cooking it, however, can be a fiasco; messy, smoky, tricky to get right. but if you have a little bit of time, making perfect bacon can be a snap.
who doesn’t love fudge around the holidays? this is one that i have been making for a little while, and have adapted so much that i don’t recall it’s origin. but trust me, it is delicious!
my boy lollipop you make my heart go giddy up you are as sweet as candy your my sugar dandy
butter, like butter baby butter, like butter baby not no Parkay, not no margarine strictly butter baby, strictly butter
cranberry sauce doesn’t just have to be for Thanksgiving and Christmas only! i tried my hand at making this super simple side dish earlier this month, and keep tweaking to get it just right. let me know what you think of this recipe!