What do you like with your apple pie?
The choices are diverse — more goes with apple pie than pretty much any other dessert — ice cream, whipped cream, caramel sauce, creme anglaise, just to name a few. My family’s favourite accompaniment, a wedge of sharp cheddar, isn’t as common as it once used to be, but I know a few people who like a nice piece of cheese with their slice of apple pie.
The apples are just starting to fall off the trees here, and the other evening, when I was out walking with the dog, we passed a small orchard. My mind was already wandering, and before I knew it, I had cheese pastry on the brain. Koda and I were almost ran home so I could make the pastry and get it in the fridge before we all went to bed. Continue reading
I have a condiment problem. My bottled-sauce inventory is very much like the world’s oceans — rising and falling throughout the year, but usually in relative state of balance — not too many, not too few, but just enough.
Except for the past couple of months. It’s well beyond out of control. They’re packed in the cupboard above the stove, in the door of the fridge, and I’ve had to move a small selection to the pantry cupboard, because I’m out of room. The number of bottles shows no sign of decreasing without a concerted effort. Continue reading
When I ran a little giveaway a couple of weeks back, I asked everyone, in exchange for a chance to win a copy of “Poptails – 60 Boozy Treats Served on a Stick,” to tell me what they love most about Island Vittles.
I didn’t have any great plans when I asked that question, but the responses have got me thinking ALOT about what I miss most about Island Vittles. After all, IV has been my greatest labour of love for almost 3 years, but one that I’ve had to put on the side burner, as I worked on my food from fiction blog, Outlander Kitchen.
After months of manic activity while following a new and exciting project, the tides of life have brought me back to a place of quiet contemplation for a short time. I now have a little space to breathe, re-evaluate and brainstorm what’s next. Continue reading
We like boozy concoctions around here. No secret there. Rhubarb or Blueberry Gin and Watermelon Vodka just to name a few.
So when I was contacted about reviewing “Poptails – 60 Boozy Treats Served on a Stick“, by Erin Nichols, I knew we were an excellent match.
Gas grills mean that barbecuing isn’t just for summer anymore. I know a lot of people, in fact, that don’t cook meat in the house at all anymore — it may be that one partner is vegetarian, or as simple as the fact that they don’t like to smell last night’s dinner when they wake up the next morning — more and more of us are cooking all our protein outside on the BBQ.
We don’t fall into that category, carnivores that we are, but we do love a good steak on the barbie — especially now that the sun is finally out here on the west coast.
In this case, I cut up the steak into cubes and made kebabs and served them with garlic-cheese toast and a big salad. Summer grilling and eating at its best. Continue reading