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Sticky Toffee FondueBy Julie
Browned Butter Maple Walnut PralineBy Julie
Plantain FrittersBy Julie
Bacon Pecan BrittleBy Julie
Red Candy ApplesBy Julie
Sponge ToffeeBy Julie
Caramel Sauce with Grey (or other nice) SaltBy Julie
Coconut Macaroon BarkBy Julie
Sweet Potato Aloo GobiBy Julie
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dinnerwithjulie

Cook, author, writer, eater, freelance journalist on CBC radio + the Globe + Mail, cookbook author (x 12), food access advocate, ❤️ feeding people 🌈

Julie Van Rosendaal
The pushback has been amazing to watch unfold. Lov The pushback has been amazing to watch unfold. Love wins!! ❤️🌈#pride
I finally got my octopus tattoo. Ran into some kid I finally got my octopus tattoo. Ran into some kids down the beach, all freckles and missing front teeth, selling rocks and sea glass and painted seashells. We had no money but they said everything was ten cents or free, and they were giving away free tattoos, too.
Love my solo evening paddles ❤️ Love my solo evening paddles ❤️
There are 20 more pounds of me than there was last There are 20 more pounds of me than there was last summer

Last summer I was so sad, I lost my appetite for the first time in my life

This summer, all of me 
is happier
Instagram post 17971692346653873 Instagram post 17971692346653873
I love this guy. We’ve spent every Tuesday for t I love this guy. We’ve spent every Tuesday for the past 12 years talking about food on the Calgary Eyeopener, and I’m going to so miss his smile, his wit, his subtle and not so subtle eye rolls (undetectable to our radio audience but almost always pointed out by me), and his incredible appetite. Weekday mornings in Calgary won’t be the same without him.. and my Tuesdays certainly won’t be. I’ve been teary all morning, and will be all week. Thanks for letting me feed you, David. And I’m so glad you love lentils now. ❤️
Bought myself a new shirt at @madamepremier Bought myself a new shirt at @madamepremier
Can’t get enough. Can’t get enough.
Creeping bellflower makes a tasty spanakopita!! Ba Creeping bellflower makes a tasty spanakopita!! Bake it at about 350 for half an hour, until deep golden and crisp. The creeping bellflower is delicious! And of course you could mix it with other greens like spinach, chard and kale! Also mint and other fresh herbs!

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Dinner With Julie © All Rights Reserved | Website by Curious Communications

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