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Live life red

The key to fabulous gingerness? Live life red.

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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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Grandma’s Poulet with herbs and wine

I suspect this comes as no surprise to anyone. I VERY OFTEN SIP WINE WHILE COOKING THIS CHICKEN. Equally important to the recipe, there’s only a single, correct way to eat this chicken, or any roast chicken for that matter. One cannot claim to have had a proper roast chicken, if it isn’t done this […]

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Pho Real

  I’m not sure when exactly it became cool to eat pho — the iconic Vietnamese dish of thin rice noodles in beef (Pho Bo) or chicken (Pho Ga) broth perfumed with spices. Nowadays, you’d be hard-pressed to walk down the street without running into a pho restaurant with a bad pun in its name. What […]

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3 Principles of a curry

Principle 1: Be generous with your spices. Spices not only bring flavour but texture to dishes. Most supermarkets sell spices in misleadingly small containers. You can buy bigger packets from Asian supermarkets, which will encourage you to spoon in the spices with a freer hand. (You can store them in the freezer to stop them […]

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