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I figured some of you could use some pink gummies this week. Yes! Homemade gummies you make yourself! I can hear you eye-rolling, but it’s about as easy as making a batch of Jell-O. Bonus: you get to use wine, even more than they use in those fancy champagne gummies that cost $20 per quarter pound. Rosé has good colour and flavour, but these work with white or red too—a great way to use up the last cup in a bottle (it can happen!), or some prosecco that has gone flat. And if you don’t want to use wine at all, you can swap in your juice of choice – cherry is delicious. Apologies for the lone photo, but I’m realizing that a short and sweet recipe share is better than none at all. Amiright?

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Early summer is fried dough season; in Calgary, the Stampede is here, and there are fairs and festivals everywhere offering up all manner of deep fried things and food on a stick. On the midway, I’ve always been semi-oblivious to funnel cakes, but have recently discovered how amazing they can be when you make them yourself. Which is a perfectly reasonable alternative to paying $7 for 7 cents’ worth of fried dough. I mean, look at these. How could you not love a funnel cake? And they’re faster and easier to make than a batch of doughnuts. Funnel cakes are made out of essentially pancake batter, run through a funnel (easier than it sounds!) into hot oil, making squiggles and blobs – it’s all crispy bits, really. And although the classic way to serve them is warm, doused in icing sugar, I’ve discovered they make a fine sundae, and judging the best food on the midway last night, the winner in the savoury category wasContinue reading

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It’s nice to have go-to recipes you can pull into service on those days when you’ve been invited somewhere for dinner, or someone could use a little cheering, or you want to score a few brownie points with your editors/doctor/teachers. Most of the time, I’d choose a brownie over a cake or cookie. But it has to be the right kind of brownie – dense and fudgy, with a crackly top. Generally I prefer no nuts in mine, nor chocolate chunks or chips, or even frosting. I like my brownies straight up, preferably warm, straight from the pan.

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