This weekend we finally got snow, and while most of us Vancouverites are total winter wimps, I admit to loving my Saturday night in the snow. We walked to the newly renovated Waldorf to celebrate a friend’s birthday and by…
In 2001 I started a blog, except it wasn’t called blogging back then. It was an online diary and I kept a pretty low profile though I had some very wonderful online friends. I wrote about my heartbreak, my friends…
This soup is an ode to the last CSA of the season as almost all the vegetables are the local, organic ones from the farm. It’s a hearty soup that is full of flavour and texture. The soup has a mild sweetness from the beets and a bit of heat from the fresh chilis. I wanted to add in some lentils and farro and they were great additions.
Heady with vanilla and studded with dark chocolate chips, my favorite part of this cake is actually the golden crust which seems extra buttery and rich. I like that this cake isn’t fussy and it totally suits my mom’s personality.
I really was in the mood for ginger and decided that adding dried ginger wouldn’t be enough – so I threw in some diced candied ginger as well, along with some dried cranberries because sometimes I just want to shove a bunch of things in my baked goods.
Last week, I wanted to make something creamy and comforting with what vegetables I had on hand: 2 different types of carrots (one yellow, one orange) and a head of cauliflower. Soup would have been the obvious choice, but I wanted something a bit more unusual. These “creamed” vegetables were the result.