In honour of Mother’s Day on Sunday, I thought I’d take the opportunity to
brag pay tribute to my own mother, particularly as pertains to my food philosophy and thus this blog.
Our childhood was a bit unusual; my sister recently described our Easter celebrations. Think Laura Ingalls Wilder – we were Little House in the Big Woods set the 20th century. Continue reading
As the weather turns to spring and gets warmer, I start making more salads.
One of my favourites is this simple salad with cucumber and radish – it’s light, crispy, and ridiculously easy to put together. After I made this yesterday, my girls were asking me to make it again today. Continue reading
My youngest sister and her daughter were visiting from Canada for two weeks. It was so lovely to have someone to chat with while cooking, giggle over family stories, and sing harmony with. She washed many sinkfuls of dishes and watched the kids so my husband and I could have a couple dates. Thank you, Miwa!
Having her here brought to mind something I’ve thought to myself in moments of mom-desperation. “We were meant to live in tribes, to have aunts and cousins and grandmothers help with children, and meals, and life in general.” Living close to family has it’s own perils, but so many of us live in relative isolation. Parents spend more hours at work than with children or spouses, extended family often lives far away. Some communities of friends support each other, others have yet to. Continue reading
Wild food foraging is somewhere near the top on the list of activities I enjoy. I enjoy being in nature, anything to do with food, the satisfaction of getting free food that I didn’t have to sow/weed/water in a garden; I suppose it satisfies my liking of things and activities that are both beautiful and practical.
I tend to go a little overboard though – pick all the plants! They’re free, nutritious, and delicious! Then I get home, and realize that I have more than I know what to do with. Anybody with me?
Here is a list, then, of 12 ideas of things to make with ramps, in case you have too many sitting in your fridge. The flavour of ramps is best raw, so most of these recipes don’t involve heat.
When my husband came home from a potluck breakfast at work and told me about a delicious dish he had, I admit I was skeptical. “Egg and raw carrots don’t go together,” I thought. But because I know he has discerning taste buds (he was trained as a cook), I gave it a try.
Happily, I was wrong. It really is delicious! Continue reading
Strapacky (strapachky) is a Slovak dish, traditionally made with halusky (halushky), potato dough gnocchi, baked with bacon and sauerkraut. Making strapacky with plain potatoes, however, is a lot less work, doesn’t require special equipment or tedious cutting, and is grain/gluten free. It’s not low carb or Paleo, but I’m sure it would taste amazing with sweet potatoes or cauliflower instead of white potatoes. Continue reading
I had a different blog post planned, a twist on a traditional Slovak dish. On Monday I sat down to upload my photos from my external hard drive and…nothing. Continue reading