Neptune Oyster
63 Salem Street
Boston, MA 02110
I recently took a trip to the fine state of Massachusetts to attend a yoga retreat (aka Yoga Camp) at Kripalu. Kripalu is in the Berkshires and is kind of tricky to get to if you’re not driving. […]
A few weeks (months? time flies) ago thanks to The Twitters I was connected with the folks at one of my fave tea shops, David’s Tea. They sent over 3 different teas for me to do some experimenting in the kitchen with: Exotica, The Glow and Honeybush Lemon Ginger.
The […]
I took a little break from Charcutepalooza over the past two months. August’s challenge involved making a terrine, headcheese, trotters or mouselline, none of which I found particularly appealing. September was all about making various types of pâtés, some en crôute. These options were a bit more exciting to me […]
This summer the herbs in my balcony garden thrived. Perhaps the most bountiful herb was oregano. Problem is that I RARELY use fresh oregano. Trust me when I say I tried integrating it into a bunch of recipes but I couldn’t keep up with how fast that stuff grew.
Now that […]
This year I was lucky enough to be invited down by the Stratford Tourism Alliance to enjoy Savour Stratford weekend. I enjoyed the festival last year and was super excited to visit once again. Not only did I buy a ton of produce at the market and consume my fair […]
I first wrote about mussels a few months here and it was the first time I had ever made mussels. Since then I have made that recipe a few times and it continues to be delicious.
Mussels are something that I make when I have the apartment to myself. My […]
Now that fall has really set in it is officially soup weather. I LOVE soup weather. Problem is, I also love summer. Le sigh. I feel like corn chowder solidly bridges that gap. I mean corn to me screams summer. Local corn starts showing up in the markets around the same […]
When I moved back to Toronto 4 (eek!) years ago I decided to try canning. I liked the idea of controlling the amount of sugar in my jam as well as being able to use the freshest local produce and trying unique flavour combinations. Canning can be a lot of work […]
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