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I fear this blog is becoming my excuse for making carb-heavy weekend breakfasts on a weekly basis. This time, though, my excuse was a quickly hardening crusty loaf that took up altogether too much real estate on the countertop, and there wasn’t even room for a bun in the freezer. My neighbour had been chatting her overnight French toast up on Facebook, and thus the seed was planted. (Aside: I also appear to be stockpiling frozen blueberries, for all those smoothies I haven’t been making lately.) I baked this the day before we left for Seattle, and brought a bowl of leftovers cold with us when we left the house before dawn, eating it in the car in the Tim Horton’s drive-thru in lieu of take-out. Essentially this is less-sweet bread pudding; the fact that the bread is torn or cut into chunks before soaking in an eggy bath classifies it as such. Not that it matters. What’s in a name? If you want itContinue reading

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I eat lunch at my desk a lot. The commute from my kitchen may seem perfectly suited to lunching on big quinoa salads (always my plan, rarely reality) and freshly cooked this or that. Mostly I wind up eating toast. It’s really an enjoyable spot to eat – with Twitter on and this view out the window, it’s almost like being on a park bench. Kinda. Except for all the papers. Eggs are popular, with the aforementioned toast or quickly sautéed greens or draped over leftovers. I ran out of gumption to poach eggs sometime about two weeks ago, and one day decided to bake some instead. I didn’t want to coddle them. You know, that wouldn’t do them any favours. I cracked two into a ramekin, poured over a spoonful of half & half, salted, peppered, and sprinkled with Parmesan. Baked at 350F for 15 minutes. (This is how the first few went: at 10 far from done; 20 cooked hard, but delicious withContinue reading

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Wait – don’t go. Hear me out. Last week I made a resolution to use the food I have in my kitchen, rather than go shop for more, deciding what’s for dinner depending on my mood or the (near-constant) desire to try something new. I go for milk and eggs and come home with bags full of whatever was inspiring or on sale at the time, and then can hardly cram it into my cupboards and freezer. I think this is pretty typical, considering the fact that walk-in pantries and chest freezers are standard issue in most houses. I hear a lot of people refer fondly to their fridges as that place produce goes to die. And it’s true – in North America (Canada very much included) it’s estimated that we throw out 40-50% of the food we buy. Half! Can you imagine the spending on groceries that takes place across the country on a daily basis? And that half of those purchases are tossedContinue reading

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I’m back to my McGyvering ways, this time orchestrating a meal around two leeks that I did not want to compost. I tend to get stuck at potato soup when I come across a leek, but this time the sight of them triggered the memory or a recipe I had set aside. I found it. I had Gouda! I had bacon! I started to make it, cooking the bacon, then the sliced leeks, until crispy, thinking it was essentially a frittata, wondering why it was called a pancake and why I had set it aside, anyway. Then I noticed the flour in the batter – ah yes, a pancake. A light, eggy pancake, something similar to those puffed apple pancakes, only savoury. Exactly the sort of thing I’d file away in my mental card catalog.

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Have I shown off my garden yet? I’m loaded – with spinach and chard, that is – between the CSA box and the boxes in my back yard, I should have X-ray vision or some such superpower by the end of the summer. Which is coming up all too quickly. I punched “chard” into the search box on Epicurious the other day, looking for more inspiration (but really just procrastinating), and these frittata bites jumped out – they suggest cold squares for a cocktail party. I wound up doing my own thing, but kept the sausage-chard-feta combo, and it was loved by all. (Except W, who struggled unsuccessfully to separate the green stuff from the rest.) Bonus: two huge bunches of chard went into this – it always amazes me how small it gets once it wilts. You could cook a bunch down to a spoonful and just eat it, like a real-food vitamin pill. One Year Ago: Browned-Butter Blueberry Muffins (made with saskatoons)

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I thought I might actually lose some weight this week. Ha! Instead I’ve become hooked on peanut butter toast, those chewy-salty peanut granola bars, and Oreos with 2% milk. When your very best choices are the snacky things, you tend to go a bit overboard. Or I do, anyway. Damn you, Mr. Christie. You make good cookies. I’ve been running on fumes this week. (Literally-I haven’t managed a shower in two days.) I haven’t been keeping up with the conversation here or at the Week in Their Kitchen blog as much as I’d like to. Today I didn’t have much time to spend trying to figure out what to do. I thought it was going to be a can of soup night. But I pulled out the thickly sliced zucchini and mushrooms in tomato sauce I made earlier in the week, thinking I’d put it on pasta. But it was so nice and chunky… I warmed it in a little baking dish, made some wellsContinue reading

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It would appear I’ve erased the photos of our 24 hours in Banff; not sure how I managed this, but I have. It’s amazing what I can accomplish when I’m not even paying attention. So I can’t even show you the blast from the past photos from our old-school Banff overnighter – we had a sleepover at the Banff Park Lodge last night, and dinner (strawberry margarita and Loco Gringo Salad – hey, it’s tradition) amid snowboarders at Magpie & Stump. W had his first introduction to chocolate bear claws and Rundle rock (chocolate dipped sponge toffee named after Mt. Rundle) at The Fudgery in the Sundance Mall. (As kids, this was our post-ski stop before the drive back to Calgary or our hotel; my sisters always got candy apples, but I chose fudge or something chocolate-and-caramelly – I wasn’t about to get suckered into fruit on a stick, disguised as chocolate.) M and W spent much of the evening/morning in the pool, and IContinue reading

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Have you ever panicked that there is just so much food and so little time? I do. Frequently. I remember the first time I felt a pang of THERE IS JUST SO MUCH TO EAT AND ONLY SO MANY DAYS IN A WEEK AND HOURS IN A DAY! AND MONTHS IN A YEAR! EVERY DAY I HAVE TO DECIDE! I’M NOT GOING TO HAVE TIME TO EAT IT ALL! THE MATH JUST DOESN’T ADD UP! – it was triggered by a coconut cream pie. So now every time I get overwhelmed by the food possibilities out there (eating in and out), or unreasonably angry that I’ve wasted valuable space and calories on something that was not all it should be, I think of coconut cream pie. OK, not really every time. But sometimes I have my coconut cream pie moments. I get this feeling a lot when I get sucked into the vortex of food blogs – skipping from one to the next, bookmarking stuffContinue reading

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I think if one is going to discuss tomatoes, the issue of classification (fruit or vegetable) should be cleared out of the way at the outset. Botanically, tomatoes are indeed fruit. This is a fact of common knowledge, yet although people are quick to point it out, they hardly consider treating them as such. One would no more make a sweet and cinnamon-scented crisp out of tomatoes than they would stuff an apple with crumbs and top it with cheese. (Although come to think of it, either one might be quite tasty. I have, after all, discovered this year that tomato paste makes a more than suitable addition to a spicy Jewish apple cake, and I’ve for a long time added a spoonful to carrot cakes.) And that’s because tomatoes are – ready for this? – vegetables. The term is purely culinary, referring to any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food. So from a culinaryContinue reading

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