Sweet Water :

down home

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A week ago I was in Newfoundland visiting family. I spent two weeks in the place I have always referred to as "down home", the place my father was born and where I spent my childhood summers.  Some of those summers my parents, my[...]

thank you

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Okay, I don't know what in the be-jeezus has been going on with my comment posting feature. Suffice it to say that I only became aware this afternoon that people were actually still reading the blog and had not abandoned me and my yammerings.[...]

sausage

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Absolutely insistent on wearing my skinny jeans out today. This means that I'm about to leave the house with my pants totally undone - and feeling like an overstuffed sausage. I don't even care anymore. 18 weeks and 4 days.[...]

water balloons

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That's the closest I can come to describing the sensation at 15 weeks pregnant. I feel like I'm carrying a giant, ever expanding, pulling, cramping, stretching, aching water balloon in my belly. And this is just the beginning.

Savour Simcoe

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Last weekend I got to attend Savour Simcoe, a great food event put on by Simcoe County Farm Fresh and featuring the producers and purveyors here in Simcoe County.    We tend to get a little overlooked up here in cottage[...]

hello again

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I would now like to show you some of the things that I thoroughly enjoyed cooking and eating while missing from the blogosphere. Asparagus Pesto Roasted Beet Salad Bacon Wrapped[...]

10 months and 4 days (300 days)

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I feel more mixed up, turned around, sad, angry, guilty, distraught this month than I have in the last few. Just when I thought the roller coaster was coming to a stop I've taken another sharp turn around another blind corner and I have no[...]

soy lemon salmon with shitake mushrooms

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SeaBass and I first had a version of this dish the year we lived in Halifax, NS. I took him out to a Teppanyaki restaurant for his birthday (totally cheesy but fun...and yummy) and we both fell in love with this salmon dish. Have I ever[...]

more babble and some actual cooking (muxi pork)

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My creative juices have been frozen. I haven't been cooking as much as I normally do let alone writing about cooking as much as I normally do.  I'm not sure exactly why that is. I believe it has something to do with the time of[...]

informative information (or self indulgent babbling)

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I know I've been neglecting the blog a little lately...and I feel terrible about it.  I feel I owe an explanation. Be prepared, my explanation is ridiculous and shows what a preposterous excuse for a now 32 year old adult I am.[...]