pasta with basil sauce

After three weeks overseas, I am happy to be back home.  Mr. S and I love to travel almost as much as we enjoy being in our humble abode.  When away, I encounter (stumble upon) new ways to dress up old dishes.  Stumble upon; another word perhaps for getting lost.  Not that we are frequently…

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Simple ingredients mingling together to pull off an out-of-this-world taste! If you’ve never had grilled peppers then you are in for one heck of a treat!  Grilling or roasting brings out their natural sweetness making them so good on their own and they really don’t need much attention to shine, so keep the ingredients simple. …

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This time of year the local farmers’ markets are bursting with fresh produce.  It’s a place I enjoy wandering around seeing what vendors have to offer.  Last weekend I picked up a lovely box of redcurrants.  I haven’t used these for what seems like eternity and it was a fruit my mom used for jellies. …

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We had a glorious sun-filled weekend.  Today the morning started off with a grey sky and snow falling gently to the ground…the chunky snowflakes were pretty but more snow?  A total of 10cm (4-inches) fell with more forecasted on the way.  I’m usually more tolerant of our winters and I really don’t want to sound…

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Pasta is one of my go-to dishes when I am either pressed for time or not in the mood to cook. There are oodles of dried pasta varieties available, including a good selection of gluten-free, making it a versatile staple most cooks have in their cupboards.  I had a package of cooked imitation crab meat…

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how to cook fresh peas

I love recreating a food memory.  I grew up in the country where my parents had enough land to grow their own vegetables along with 2 pigs and 6 hens.  We didn’t have a farm per se, it was more of a hobby farm.  Looking back it was an interesting learning experience for me but…

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You’re walking past the produce section of your local grocery store and a bag of sweet baby peppers catch your eye. You look at their pretty rainbow colors, think about what you could them, and then decide they’ll spoil before you can use them. It’s a usual scenario for me especially when I’m preparing meals…

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There’s something alluring and mysterious when you spot a sign in your grocery store for blood oranges.  Will it bleed when cut?  Will it taste vastly different from an ordinary orange?  Yes, the juices are more defined because of the visual red pigment, and yes, it’ll taste slightly bitter but not as acid.  But look…

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Food trucks have been around since the mid 1800’s although back then they were called chuckwagons.  Food trucks of today have evolved and now offer gourmet food at take-away prices.  These mobile kitchens are growing in numbers and the ones that really entice me to stop by and sample are those using a variety of…

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The other night John and I were watching Diners, Drive-Ins and Dives. Guy Fieri was visiting a diner in Hawaii called Opal’s. It’s owned by a Thai family and as we watched the larb come together, our mouths started to water. It has been far too long since we had this! Larb is the national…

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