Seasonal archive

jingle bells and chocolate shortbread cookies

I think I’m all ready for Christmas. Phew! The only thing I have left to do is our dessert for tomorrow’s family dinner and making tonight’s cozy supper for two. Every Christmas Eve, Cornelius and I relax, drink boozy cocktails,…

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delicious confections: mint melties

I’m in the throes of Christmas baking and homemade gift making. We’re heading to Ontario first thing tomorrow morning to visit family and won’t be back until a week before the holidays really kick in. I’m making/baking most of my…

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beat the clock: italian minestrone with beans, pasta and chard

I’ve been doing a lot of cooking lately, but I’ve pretty much sucked at the documentation part of things. I could tell you about the amazing chicken tortilla soup I made yesterday for lunch or the wonderful spicy pork loin…

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pull up a lusty vegan mug: peppermint hot chocolate

The other night, we cozied up on the couch and watched some TV on DVD from the library. This time around it’s season 1 of The Wire, an HBO cop show that I’m totally hooked on (despite hating the 1st…

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muffin top: blackberry muffins with crumble topping

Now before I can tempt you to make a muffin or twelve, check out my new post over at the Food Network Canada blog, Bazaar. It’s about lunches, and sandwiches and working in an office for a week. Fun stuff!…

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uhh, shortest post ever? apple cheddar yogurt muffins

I made muffins on the weekend and they were freakin’ amazing. Apple and cheddar? What’s not to love. Go and make them already!

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hot damn: black bean pumpkin soup

If you’ve been reading this blog for awhile, you’re probably aware that I am a huge soup lover and my dear husband is not. But I’ve recently discovered a way for my picky husband to finish a bowl (or sometimes…

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one bowl of comfort please: spicy chicken and rice

After reading Ximena’s post about a comforting one-bowl chicken and rice dish, I wanted something similar. But instead of picking a meal with an eastern flare, I headed south…errr, well, actually, to September’s issue of Bon Appétit and found this…

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