No Pie Odyssey would be complete without a handed-down pie crust recipe, and this is one that comes from my family. Which I (of course) then modified, based on my pie-making experience and the ingredients I had on hand. I was going to try a purely shortening crust, but only had half a cup of…
Memories of Meals Past: Hungarian Sour Cream Rolls with Flax Seed
It’s 2 am on Friday morning, but I haven’t gone to bed yet. Insomnia and I are having such a good time together that we can’t bear to part. At least that’s what it tells me. My response was slightly more creative and may have also included the odd hand gesture. But this means that I can do the…
Cravings and Chocolate-Covered Pretzels
I had a craving this evening for chocolate. And carbs. I looked around my kitchen and saw some leftover tempered couverature chocolate from when I was making chocolate-dipped orange almond biscotti. (The biscotti would have satisfied my craving but I had taken them to work where they were devoured with immensely gratifying speed and…
Autumnal Urges and Sweet Potato-Pear Soup
One of the doctors at the clinic where I work made a Pear and Sweet Potato Soup last fall, and liked it so much that she passed out the recipe to anyone who was interested. I took it and made it my own by cutting out the whipping cream and maple syrup and replacing the…
Salads I Have Known and Loved: Because I hate waste. But not broccoli.
I hate to waste food. One of my favourite cooking articles is entitled, That’s Not Trash, That’s Dinner! Cracks me up. But it’s a good point! I’ll tell you about my Kitchen Sink Soup sometime. In this post, however, we’ll be using the broccoli stems from my previous post, to make a healthy broccoli slaw….