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With the launch of the new Best of Bridge Sunday Suppers book a couple weeks ago, I’ve been talking a lot on TV, radio and various interviews about the idea (and significance) of Sunday supper – of getting as many people as I can around the table for dinner to regroup and reconnect and get ready for the week. It’s an idea I always intend to get behind – to put out a standing invite for everyone, every Sunday forever – but haven’t quite managed to. This Sunday we cobbled together a quick sit-down around the table and although we could collectively only manage an hour between this and that, it did the trick. I feel like not enough people know beef short ribs, or recognize them in the grocery store – they’re short and square, unlike typical ribs, and are best braised (cooked low and slow) to break down the tough connective tissues. I often throw on a pot of beef short ribs whenContinue reading

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I’ve been wanting to make these for years, since seeing them on Tara’s page. They come from The Art of Living According to Joe Beef by Frédéric Morin and David McMillian with Meredith Erickson – besides Joe Beef, they also own Liverpool House, where a certain pair of cool politicians went for dinner last week. I’ve never managed to go to either, but aspire to someday.

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Apologies for the plain photo, but this is what real life looks like – W was hungry (OK, we all were), and to be honest I didn’t plan to share this until I got several requests on Instagram. People like sloppy lentils! It was a last minute, just-drove-home-from-Edmonton-and-rummaged-through-the-freezer dinner, with a small handful of red lentils thrown in to boost fibre and other good things. Dry split red lentils cook quickly and mask themselves perfectly, soaking up the sweet-vinegary flavours of sloppy Joe sauce – no one has a clue they’re there. (If you like, you could use canned brown lentils instead – they work just as well.)

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You probably won’t be shocked to hear that I tend to use this space as my own personal recipe file, and it always surprises me when I look up something I make with some frequency and find it’s not here. Case in point: these nubbly, crunchy-edged scones, which are made with oats and – red lentils! Which turn a pale yellow as they’re cooked and mimic oats, blending right in as if they were meant to be there. If you don’t tell anyone they won’t even know – I promise. I brought some in to CBC this morning, and even though the topic was pulses, no one guessed they had lentils in them. Of course lentils are nutritional superheroes, bumping up protein and fibre like crazy – far more than whole grains do. And isn’t that what everyone wants for breakfast? A good dose of protein and fibre, but also something delicious you can nibble with your coffee?

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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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