Preserved Lemons
Fusion cooking has brought many delicious treasures from around the world into common use in non traditional ways. One example are preserved lemons. They hail from North African cuisine and are probably most well know for their use in Moroccan tagines. Preserved in salt and lemon juice and usually made from Meyer lemons they can […]
Continue readingMaple Bacon Butter
If you live in an omnivore family, this is a quick and simple way to spread the flavour of bacon to a wider group. Something that would have been very useful towards the end of winter in ancient times, when supplies might be running low. Sheep and cows would be getting ready to have their […]
Continue readingBaked Potato Popcorn
Nesting and hibernating can be part of cold winter days. A time to catch up on the reading/movie list or binge watch what there has been no time for over the last few months…..and it is awards season. This snack, with all the toppings you might find on a baked potato includes dairy, always an […]
Continue readingSweet & Spicy Nuts & Bacon Nibblies
This post was intended to coincide with Hat Day and Hobby Month As you can see it worked better as a tea cozy. But more on that at another time. For today a quick snack for those that like things sweet and spicy. Actually quite appropriate if you are into watching awards shows or if […]
Continue readingOrange Infused Vinegar
Probably the most well know tradition of Imbolc is spring cleaning. It can sound a little funny to be thinking about spring in January but this is how it happens. In North America season changes are connected to the equinoxes and solstices, spring starts on the vernal equinox, somewhere around March 20/21. Imbolc has a […]
Continue readingSavoury Thumbprints
In honour of Cheese Lover’s Day (January 20th) but good for any day (don’t you think?), a tasty savoury variation on thumbprint cookies! Four things came together that got me thinking. We are headed towards Imbolc and cheese is one of the foods of the season. Definitely not this cheese as it is an aged […]
Continue readingPumpkin Spice Shortbread
This is a dual purpose post. My first intention is an October cookie suggestion that can be made with or without cookie stamps. This is my Scottish grandmother’s brown sugar shortbread with added pumpkin pie spice. Four simple ingredients that can be ready in 5 minutes if the butter is already at room temperature. My […]
Continue readingTomato Veggie Sauce with Pumpkin Puree
Have you ever added pumpkin puree to spaghetti sauce? Sacrilegious might be too soft a word for purists but I am going to suggest a leap of faith. Not only are there a list of benefits to getting more pumpkin in your diet, adding that container of puree sitting in the back corner of the […]
Continue readingWax Sachets
Merriam-Webster defines sachet as “a small bag containing a perfumed powder or potpourri used to scent clothes and linens.” This is a variation on that idea, made with scented wax and decorated with nature’s beauty. Glitter, embeds and other whimsical items are also decorating options. Be aware though that anything dyed (such as crafted leaves) […]
Continue readingCinnamon Plum Muffins with Yoghurt & Almonds
President plums are a large blue/purple plum, similar to an Italian prune plum in shape and taste, first produced in the early 1900’s in Hertfordshire, England. It is one of the last varieties of plums to ripen and brings fresh fruit long after most everything else is finished. They have only been commercially available in […]
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