
What’ve I got that needs using? A hunk of two-day old bread and a cup of leftover sweet corn. …
Squashes were the first veggies I ever prepared stuffed. The first ones I made (in 1985) were acorn squash stuffed with cranberry sauce, following a recipe for my then-brand-new first microwave. They were a big hit, and I made them…
As a general rule, I try to not buy imported produce if it is something that can be grown in the country I live in, because I believe that local means fresh, and fresh means better taste, among other reasons.…
Grilled steaks are a simple and elegant way to enjoy the flavour and texture of fine fish. Cutting a large fish into steaks, horizontally across the backbone, has a number of advantages. First, you have pieces of meat that are…
A lush, thick, satisfying meal any time of the year. Last week, I noticed that the very last three of my small winter squashes were languishing in the bottom of the pantry, so I baked them all up to go with…
On the theme of stuffing vegetables, this recipe can be made with all fresh or some leftover ingredients–and eating pepper skins isn’t too controversial. I first discovered chorizo in France, at a small Arab deli in our neighbourhood where the staff had…
My quest to grow 3 beehives into financial independence & the homestead that followed
always dreaming, sometimes doing...
A simple, sustainable life