Everyone has rules they live by. Rules for parenting, rules for relationships, their own rules for playing games. (C’mon, people! How many of you collect money if you land on Free Parking in Monopoly?) I have rules for myself for planning meals, grocery shopping, and for cooking. I’m going to outline some of my hard-and-fast rules here and maybe you’ll find a few you would like to apply in your own life. Continue reading
Prep Time: 20 min
Stovetop Time: 30 min
Oven time: 2 to 2 1/2 hours @ 325F
This is a savory beef stew that will stick to your ribs and warm you up from the inside out. I usually make this when stewing beef is on sale, so I make a lot and freeze some for those nights when we need to get food on the table quickly. Continue reading
This meal is great for breakfast, brunch, lunch, or dinner and it feeds a crowd. You can cut it into 8 generous servings, or 12-16 smaller servings and serve with bacon, sausage, fruit, and/or salad. And once it’s in the oven you can sit back and put your feet up for a while over a cup of tea or a glass of wine.
The freezer is pretty full right now, and there are no exceptional specials this week (except stewing beef for $3.99/lb at Loblaws), so we are saving some money by living out of the freezer. It’s a great way to cut back on the weekly grocery budget from time to time and creates space for when those really great meat specials happen and you want to stock up. The featured recipe is a Broccoli, Ham, and Cheddar Frittata (pictured).
I’m a little food obsessed. I always have been. It’s not just about the flavours, but also about the textures, the colours, the heat, the sweet, the salty, the creamy, and the crunchy. The way all these characteristics play with each other is what makes food such an enjoyable experience. I don’t eat to live; I live to eat. I’m not a professional chef. At best I’m an interested amateur, a home cook with some knowledge and skills. What I am, though, is a planner. I like to know what’s happening, what’s coming up, and what might happen, so I can plan accordingly. That need to plan is, along with a passion for food, what drew me to writing this blog. Continue reading
I’m a little food obsessed. I always have been. I don’t eat to live; I live to eat. I’m not a professional chef. At best I’m an interested amateur, a home cook with some knowledge and skills. What I am, though, is a planner. I like to know what’s happening, what’s coming up, and what might happen, so I can plan accordingly.
X-Rated Food 