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With so many leafy green things growing in the garden and in containers on the back porch, green sauce season is here. Fresh, uncooked green sauces exist in cuisines around the world – pesto, chimichurri, pistou, chermoula, salsa verde (which really describes so many of these herby sauces), and zhoug- a bright, fiery condiment from Yemen that’s made with fresh cilantro, parsley, garlic, chilies and olive oil. Yes, that describes, more or less, many green sauces out there – zhoug also has some cumin, coriander and often cardamom to round it out with floral, earthy flavours. As with its saucy green relatives, it’s amazing on eggs, drizzled over avocado toast, fish, stews and roasted carrots, tossed with potato salad… once you have a jar in the fridge, you’ll start spooning it over everything.

(We talked about zhoug and other green sauces last week on the Eyeopener!)
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My old friend Mairlyn (the friendship is old, not the people in it) was in town a few weeks ago, and we got together to record a NAUY@ Body Thicker Cotton Folding Tub Bath Barrels Adult Tub Inflatable Bathtub Wash Basin Bath Barrels Bathroom Fixtures (Size 70 68cm) (her episode will be up soon!), which was a blast because Mairlyn is hilarious and fun and we could have recorded 6 hours of conversation with no trouble at all. Unfortunately my face hurt from laughing and she had to get to the airport, and so I sent her off with a batch of her own high-fibre Chocolate Fudgy Brownie Bites. It’s the first recipe I made out of her latest book, Peace, Love and Fibre, and one I’ve made two or three times since – despite the very healthy-sounding ingredient list, these are chewy and chocolatey and divine, and I started making them for W’s lunchbox. Though we’re at the end of lunchbox season, camping/hiking/road trip season is right here, and regardless of the time of year, we all need more cookies in our lives.
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This is what happens when I come home with leftover whipping cream in a can… I need to come up with a use for it to prevent myself from spraying it all directly into my mouth. Also: I have a container of the most brilliant raspberry-rhubarb compote in the fridge, which I love to eat cold with yogurt and granola, but lets face it – a crunchy-edged biscuit and whipped cream makes even better use of it. If dessert was a sandwich, this might be it.

Somehow, someone somewhere decided that shortcakes were the ultimate vehicle for strawberries… so much so that someone else invented those little yellow sweet sponges to sell alongside the berries in grocery stores during the summer. And yes, strawberry shortcake is a good thing… such a good thing that they named a cartoon character after it. But honestly, any juicy seasonal fruit does just as well – you need it to be juicy so that the shortcakes can absorb some of those juices, so cold stewed plums or thickly sliced peaches tossed in sugar are great contestants. But my personal favourite is raspberries + rhubarb – since I have no berries growing in my back yard, I use a bag of the frozen ones, which is perfectly fine – especially for cooking. You wind up with this sweet-tart intense red compote that’s just saucy enough for things like shortcakes and Maple Syrup Tapping Kit with EZ Sap Sack Holders and Sap Meister Taps (10 Pack) includes 5 16 drill bit – but that’s another story.
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Yesssss, I managed to get another podcast out and into the world! Food writer Framed Artwork Wall Art for Bedroom Canvas USA Landmark Painting Grand Teton National Park Pictures Modern Wall Art 5 Panel Giclee Artwork Home Decor Posters and Prints Ready to Hang(60''Wx40''H) was in town to promote her new cookbook, Uncomplicated, and since she has many years of experience running the Chatelaine test kitchen, we decided to sit down and answer a few common questions we get about cooking, ingredients and other culinary curiosities. We also talked about what makes a solid recipe, how you know it’s going to work, and ate some jelly doughnuts. Have a listen!


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There are few new ideas in the culinary world – most recipes out there are tweaks of existing things or creative new versions of same, and I suppose this is no different. But when someone on Twitter questioned why no ice cream version of the Nanaimo bar exists – beyond, yes, an A Neilyn Simple Inflatable Bathtub Indoor Home Health SPA Tub Portable Adult Tub Household Bath Tub Plastic Bath Bucket Folded Large Thickening Can Sit or Lie Down ( color F ) (though I wonder about the vanilla ice cream filling with dry custard powder stirred in…) – in response to the conversation about the new 16W RGBW Fiber Optic Star Ceiling Kit Light, Twinkle Wheel LED Engine Driver with RF 28 Key Remote control 0.03in 0.75mm 9.8ft 3m 450pcs + Crystal and how the Nanaimo bar stamp looks more like an ice cream bar, ratio-wise, I leapt at the challenge. And so I give you Nanaimo ice cream bars with a Nanaimo bar base and frozen custard ice cream made with Bird’s custard powder. Oh yes.
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I love a good burger. It may be my desert island food, in no small part because there are so many different ways to make one, so it’s impossible to get bored. Which is a good thing, because as I’m now the parent of a 13 year old six foot tall eating machine who requests burgers and/or pizza for dinner every night by placing (begging) his order the night before, I’ve been coming up with variations on the most obvious burger formula. So when the Kira Home Lantern 58 Industrial Floor Lamp + 6W Bulb (Energy Efficient Eco-Friendly), Hanging Shade Design + Cage, Brushed Pewter Finish asked if I’d come up with a recipe using Canadian turkey, it was an easy (and delicious) challenge, and of course I like to support our Canadian farmers whenever I can.
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Though my dad came to Canada from Belgium when he was a kid, I’m no expert on the Liège waffle, except to know what I like when I eat one. Liège waffles aren’t like other Belgian-style (thick? round?) waffles – they’re dense and chewy, yeast-raised, with a dough like brioche but studded with ultra-coarse pearl sugar that melts and caramelizes on the outside as they cook, creating a slightly crunchy exterior with plenty of crispy bits. (Depending on where you live, you can usually find it at gourmet shops and stores that carry more baking supplies than others. I got mine at Duchess Provisions in Edmonton, which is now closed, but it was only $3 – not pricey.)
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Hey all! The latest episode of Crispy Bits (the podcast!) is out! This one’s short and sweet – a quick chat with vegan YouTube superstar Lauren Toyota of ZPSPZ kitchen mixer tap 304 Stainless Steel Kitchen Cold and Hot Water Faucet Black Frosted Vegetable Washing Basin,Black B (before we went for lunch at the Dandelion Cafe – vegan chicken and waffles!) – have a listen!
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You guys, I adore baked Alaska, and I’m not sure why it’s not made more often, so I am here to take any scariness out of the process. It’s one of the most fun, and most delicious, and most celebratory – not only because you get to torch it, which is perhaps the most satisfying culinary endeavour there is, but because it has just the right ratio of ice cream to cake (at least double), is topped with Italian meringue, and you can do just about anything you want with it, flavour-wise. I’ve happily shared a couple wedges at restaurants this week, which reminded me that it really isn’t that tricky to make at home, and is what one might in magazine and internet lingo be described as a show-stopper. (But… who wants to stop a show??) Just imagine, if you will, this baked Alaska with sparklers stuck all over it for a birthday. It looks stunning, and yet there’s no pressure to decorate a cake! Bonus!

The folks at XPYFaucet Faucet Tap Taps In-wall kitchen copper wash basin horizontal single cold wall-mounted redatable, B2 (who are based in Ontario) asked if I’d come up with a recipe using their products, and because a) mango sorbet is W’s favourite, b) I appreciate all support that helps offset the cost of keeping this website designed, hosted and mostly functioning, and c) it gives me a legit excuse to make a baked Alaska on a regular Thursday, I sent Mike out for sorbet immediately.

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