Just a quick pop in to say hello and share a plate of fish that I made this morning on the Eyeopener – to celebrate the fact that fishing season is open in Alberta, and pink and green things are finally budding and blooming on the trees in the back yard. Spring may arrive yet. I love talking about how easy it is to cook fish – so many people think of it as a complex culinary challenge, when really it’s about fast as food gets. Particularly when you start with thin filets of whitefish, which take approximately two minutes per side to cook in a hot pan. You need do nothing to them but season with salt and pepper, or drag them through a shallow dish of flour seasoned with same (or with seasoning salt, if you shake that way) before cooking them in a hot pan. Butter or ghee (clarified butter) is best for flavour, I think – but the really fun part,Continue reading

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We went to Seattle for a few days last week for spring break. I had never been, and decided it was time to go, if for no other reason than to see something green growing out of the ground. The morning after we arrived, the first thing we did was hit Pike Place Market – the original Starbucks, of course – very cool to see the original decor, and the lineup took no longer than any other Starbucks, although coming out it was already starting to wind down the street. The market was – as the kids seem to be saying these days – totally beyond. Stall after stall selling tulips, overflowing their white buckets – a dollar apiece, or a dozen for $10. Curios shops, magic shops, book shops and candy shops, with a gum wall out one back door along a cobbled street for a dose of weirdness. (The gum wall is a back alley wall where people in line for the theatreContinue reading

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