I saw an ad for this for the first time this morning, and I thought:
“Fibre + Chocolate…isn’t that Ex-Lax?”
EAT REAL FOOD, not this. PLEASE.
A little gem arrived in my mailbox about a year ago, and I’ve been selfishly hoarding it ever since. I keep meaning to tell y’all about this great little cookbook, Taste of Treme: Creole, Cajun, and Soul Food from New Orleans’ Famous Neighborhood of Jazz, by Todd-Michael St. Pierre, but it’s taken until now to get my act together.
Sorry ’bout that. Continue reading
Look Mom, I’m in my first cookbook!
It doesn’t have my name on the cover, but I am very proud to have been included in Seasonings, Flavours of the Southern Gulf Islands by Pender Island residents and friends, Andrea & David Spalding.
Highlighting some of the food growers, gatherers, producers and cooks across Pender, Mayne, Galiano, Saturna and Saltspring, the recipes in Seasonings reflect the variety and abundance of island food throughout the seasons, and include four celebration menus contributed by the region’s top chefs. Continue reading
If you’ve been around Island Vittles for a while, especially if you’re a fan of my Facebook page, you’ll probably know that I’m not a huge fan of pumpkins as an edible. Oh, I have couple of favouites — my Mom’s pumpkin pie at Thanksgiving, and a pumpkin/peanut soup warms my soul — but I have to say that, as a food blogger, I’ve come to dread October and the “creativity” of some bloggers who work it into everything from coffee to a dessert dip made with puree and cookie dough. (The single most disgusting recipe I have come across in 3 years of blogging — no, I’m not sharing the link here, cause that would just be mean.)
Aside from the fact that too much of anything always becomes vomit-worthy in the end, the other reason for my pumpkin despair is the amount of farmland North Americans take up growing jack o’ lantern pumpkins. Land that could be used to grow food, not ornamentals.
I wrote the following article a couple of years ago, for a local Pender magazine that has since folded, but I’ve pulled it out of my archives to
nag encourage you to recycle that pumpkin into your favourite dish. Continue reading