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Live life red

The key to fabulous gingerness? Live life red.


Salmon on a chalkboard

Salmon on a chalkboard…..or a better recipe title is Broiled Salmon with Thai Sweet Chili and not plated on a chalkboard! Super easy is this one!! The salmon fillets are briefly marinated in Thai sweet chili sauce, soy sauce and grated fresh ginger, then broiled until caramelized on top. Doesn’t get much easier and it […]

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Steve’s (actual) Salsa Verde

Credit to Steve here! This Italian vs Mexican “green sauce” is so easy to make and goes with all manner of things from fish to beef and lamb and chicken. Stir into soups, drizzle on roasted veg or rice, and dunk in your crusty bread. Salmon served with this tangy salsa verde is one of […]

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Herbed and Butterflied Leg o’ Lamb

Bahhhh humbug!! We’re too cute for this kinda work!!! 🙁 A high quality leg of lamb doesn’t need much enhancing because of its natural flavor and tenderness. The method here infuses the meat with garlic and rosemary (no rosemary, no lamb) and coats the outside with fresh herbs. I’m not one who is ever up […]

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Garlic soup

Carmelized roasted garlic is the star of this flavorful soup. Warning: It is not for the faint of heart! It is bursting with garlicky flavor and is a perfect starter or main dish. The pungent aroma of garlic roasting gently in the oven is one of my favourite smells. I wouldn’t give garlic up for love […]

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Chocolate Strawberry Fields Forever

This week was Jayon’s 13th birthday. The week rushed in and yelled summer. I wanted to bake a cake or something birthday-ish for him. So I came up with this uncomplicated torte that combines two great ingredients: chocolate and strawberries. Jayon really doesn’t care for traditional cakes yet I knew he’d eat strawberries and chocolate til the […]

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Polenta pizza for president

I can’t seem to get enough polenta lately. I grill it or bake it, top it with tomatoes, vegies and cheese. It’s my substitute when Ken tells me I am going to turn into a taco if I don’t stop eating corn tortillas with everything and nothing. Polenta uses a coarse grain cornmeal; regular cornmeal […]

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Bee-inspired: Spin your honey

Real raw honey crystallizes, and that’s a good thing. The crystallization process is natural and spontaneous, preserving the flavor and quality of the honey. As a robust honey user, this ginger prefers her honey filled with crystal goodness. So I spin my own. Here’s how. The science bee-hind Creamed honey contains small crystals. Also called […]

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My Big Fat Greek Yoghurt

Never take yoghurt from strangers. Make your own. Why did I ever think it was complicated or impossible to make gloriously thick, rich, creamy yoghurt? It is not complicated in the least, and it is so scientifically fun! The only ingredients you need: a gallon of whole milk and a cup of plain yoghurt to act as […]

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Am I granola?

I am powerless in the face of this granola! It calls my name from the cabinet and insists I eat spoon after spoon of it every time I see the zip lock bag I lovingly store it in. Do I qualify as granola? Let’s examine the facts: My car is a hybrid prius but I […]

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Pique: Puerto Rican style hot sauce

This orange-y liquid hot sauce in a bottle is unofficially the national hot sauce of Puerto Rico. It’s vinegary, garlicky, and spicy to perfection–my kind of chilli pepper madness. Here’s my version of pique. Feel free to make your own combo of vinegar, chillies, garlic and spices that suits your palate. Traditional pique also uses […]

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