A slow day's worth of peas. Usually double this every morning. A slow day's worth of peas. Usually double this every morning.

What A Difference A Month Makes

Posted on Jul 22, 2018

Summer has finally shown up around here – late as usual. It’s not been the heatwave material other parts of the planet have seen this year but we’ve had a few respectfully hot days above 30C here and there (usually with a week of refreshingly cool, rainy grey days in between) so the tomatoes are …

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DIY Butterscotch & Peanut Blondies Brownies Without The Brown

Blond Ambition

Posted on Jun 24, 2018

I’ve never been a huge fan of chocolate. Sure I’ll take the odd piece from grand Swiss or French choclatiers and love a cocoa-laced red velvet cake at holiday but other flavours are more apt to tempt me. Vanilla for example. Or butterscotch. When the mood strikes for something like a brownie in texture and …

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Be Different, Start From Seed

Going To Seed

Posted on Jun 17, 2018

I’m regularly asked ‘how do you personally start plants from seed?’ Having just gone through the annual ritual I thought I’d document the method I’ve developed over the years. During my busiest seasons I’ve had as many as a thousand seedlings at one time with my little plant factory approach. Lots of incremental changes and …

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goats You don't have to raise them to make great cheese

A Little More Cheese

Posted on May 6, 2018

By request here’s some live-action cheese making using the method from my original “Discount Goat” post. Still just as good as before. I mention in the video my favourite use for chèvre is to stuff radicchio leaves and pan fry them in the vein of old Italian farmers. You can find that recipe below, simple …

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winds of change Plenty Of Wind On My Most Recent Epic Across Alberta

Winds Of Change

Posted on Apr 25, 2018

Hey Internet! You’ve likely noticed my absence of late in here but I’ve been pushing digits around behind the scenes aplenty and wanted to let everyone know that A) I’m still out here typing like a madman and B) things will look a bit different on these pages shortly. My ‘real world’ is getting slightly …

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Polenta With Mushrooms Sage & Sun-Dried Tomatoes The Ultimate In Corn-Flavoured Flexibility

Polenta Quicker

Posted on Apr 5, 2018

If you’re not eating polenta because it takes too much time to cook the genuine, creamy article from scratch, I’ve got a tip for you. Old Italians to gluten warriors can all enjoy the delicious corn-y goodness in under half an hour. First to define polenta, it’s cornmeal. That’s it. Fancy gourmet packets of the …

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Silicone Egg Poachers Modern Poaching Science

Poached Egg Advances

Posted on Apr 2, 2018

Bad news – I’m terrible at making poached eggs in a pan of water. Good news – I like egg drop soup. If you’ve ever struggled with the old fashioned method of poaching eggs, these handy gizmos might save your breakfast. I tried all the tips before I found these new-fangled gadgets. Salt the water. …

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milk math Half Price Dairy Math Below

Milk Money

Posted on Mar 30, 2018

Milk and dairy are some of my most troublesome pantry staples when it comes to maintaining both fresh supply and budget integrity up here in market-price-controlled Canada. Tinned evaporated milk can occasionally take the edge off those needs (and makes for better Mac & Cheese anyway) but sometimes you need the genuine fresh article. Just …

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red beans and rice This One Night In New Orleans...

Beans On The Bayou

Posted on Mar 16, 2018

(ed. note: this is complete tinkering of the original posting on 6 December, 2016 to better address vegetarians and the finer points of roux making as well as a new video of my last batch) After reading about my bean obsession and gallo pinto theories, a viewer from the Googlytubes asked for more specifics on …

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Hummus From Scratch Homemade & Fluffy, Not Expensive & Dense

Bargain Hummus

Posted on Mar 2, 2018

You can find my original hummus recipe in this post but it was the array of hummus permutations at the grocery yesterday that prompted me to make a video of the process. How many times can I say it? Cook. Beans. From. Dry. The selection yesterday had a range of prices (and flavours which you …

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winter comfort food It's Winter, You Need Comfort Food

Meat & Grains

Posted on Feb 21, 2018

If you’ve ever been stuck for a winter comfort food menu idea, it’s likely you’ve landed on old-fashioned meat loaf a time or two. It’s about as homespun as food gets in North America and requires only basic ingredients to get dinner on the table without a lot of tending. Whack it in the oven …

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Grinding Meat & Sausage Cover Control What Goes In & What Comes Out Is Better

Why Grind? Flavour & Choice.

Posted on Feb 6, 2018

Pre-ground meat, “mince” or simply “hamburger” as it’s known in various parts of the world, has become the default setting for a large majority of home cooking. It’s a cheap, flexible, and widely available protein. Problem is, it doesn’t usually taste very interesting when compared to other options. I had a laundry list of concerns …

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Chai Ingredients Customize Your Own Blend

A Cup Of India

Posted on Jan 29, 2018

I drink tea. I drink a LOT of tea. Black tea mostly but with green, oolong, and pu-erh tossed in for good measure when the mood hits. A cup of “builder’s Assam” with a touch of cream is on my desk more often than not. I’ve managed to ween myself off sugar there but occasionally …

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cheese usb With Cheese & Data You're Ready For Anything

Ever Ready Geek

Posted on Jan 6, 2018

The encroaching weather this time of year always puts me in a disaster recovery mindset. I’ve got charcoal and gas for cookery, jugs of water reserve if power to the well pump goes out, a pantry full of beans and rice, candles galore, and an ever rotating stack of good books. I’m good for two …

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new purple orchid New Year, New Blooms

Happy New (Orchid) Year

Posted on Dec 31, 2017

Another year has passed and I’m still in limbo to some extent but I can always count on my faithful orchids to come through. This little fellow bloomed recently for the first time just to brighten up the holidays. Bit of a grab bag colour-wise since it was from the lot of pots I literally …

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Firecracker Ham With Pineapple Glaze Ham. Pineapple. Fresh Chiles. You Can't Go Wrong On New Year's Day.

Firecracker Ham For New Year’s

Posted on Dec 28, 2017

A celebration of any size on New Year’s can be difficult for the cook. Unlike the steeped-in-tradition Thanksgiving and Christmas feasts, your guests rarely sit at one table simultaneously for this event. Add in the cocktails and countdowns and managing a menu to satisfy everyone can be a challenge. With a large ham for a …

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moose sign Yes, That's To Scale. They're THAT Big.

White-ish Christmas

Posted on Dec 25, 2017

Rarely for this corner of Canada it looks like a nearly non-white Christmas this year. The temperature is running hot and cold (-12c on Wednesday night, +7c the next day) and the precipitation machine that is the Atlantic has its timing all wrong if it wants to blast us with the white stuff. I’ve not …

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faster & faster daily bread Today's Loaf. It really is automatic around my place nowadays.

The Speed Of Bread

Posted on Dec 23, 2017

Ever skeptical, the internet needed a bit of convincing when it came to my claim of six-minute daily bread. So I timed it. See the results below and find the price analysis and recipe in the post right before this one. So there commercial bakeries and bread doubters of the world. But honestly, if you …

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Daily Loaf For Pennies Thirty Five Cents Every Other Day

The Price Of Bread

Posted on Dec 12, 2017

A forum of internet bakers I occasionally haunt recently went on a “daily bread” tangent. Specifically how much does it really cost to make your own ‘everyday’ bread? The original comment gave a fair estimate of US$0.25 but then a litany of know-it-all responses began to chime in with haphazard estimates for everything from the …

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utensil caddy from flower pot A Kitchen Bouquet That Doesn't Need Watering

Kitchen Organization

Posted on Nov 19, 2017

If you’re gearing up for holiday cooking, baking, and feasting, taking an hour to rethink your kitchen organization beforehand is a very a wise idea. Kitchens by their very nature are places of mayhem. Ingredients flying about and pots bubbling over with a circus sideshow of hot pan juggling out of the oven. Simplify and …

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knobby in the meadow Like Trying To Find Waldo-Data in a Meadow Full of Internet Noise

Feeding Schedule

Posted on Oct 27, 2017

Warning: Techno-babble ahead this time. If you get to this site with a good old-fashioned bookmark in your browser, nothing should change for you and you’ve got no need to panic. If you’re one of the handful of readers using the RSS feed feature, either directly in your browser or via a separate RSS reader …

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Everyday Rye Blend Loaf Rye Needs Extra Water Which Makes An Interesting Crumb

Everyday Rye Bread

Posted on Oct 18, 2017

I’ve been wanting to add to my “everyday loaf” repertoire where an oatmeal & molasses version has reigned supreme for quite a while. To measure up to that flavour I’ve had to resort to another grain in the mill, namely rye. Bread from rye flour can be tricky even when mixed in small proportion with …

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lemon cardamom tea biscuits Call Them Biscuits or Cookies. Either is Great With Tea.

Cardamom & Lemon Tea Biscuits

Posted on Oct 16, 2017

I’m still fairly certain that margarine is the spawn of the devil but I keep hearing about old-fashioned recipes that use it so I thought I’d give it a go where it seems to be most praised, a batch of quick afternoon tea biscuits. I’m aiming for the slightest snap and something that can hold …

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youtube index screen Far Too Many Hands

Live Tube?

Posted on Oct 13, 2017

In a fit of reorganization, I finally got round to sorting out my kitchen space to accommodate better video shooting. I’ve been trying to make more visual fodder for the YouTube crowd since that’s what pays me a few desperately needed pennies but the ‘plan, shoot, edit, write, & post’ cycle is no small feat …

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