A proud Canadian. I am a grandmother of four beauties and have been retired from medical field for seven years. I love to travel and I enjoy belonging to Serious Eats - it is fun and informative and I love to read everyone's comments.

  • Location: London, ON, Canada
  • Favorite foods: My very favourite foods are roast meats, vegetables, fruits - in fact, I like almost everything that isn't organ meat, offal or "out of the ordinary" (ie chicken feet, frog legs, snake meat - stuff like that puts me off! I guess I am not adventurous.
  • Last bite on earth: Roast lamb with a lemon, garlic and rosemary crust, gravy, roasted potatoes, parsnips, carrots, with something green like peas, brussel sprouts or butter beans.

Latest Comments

In Our Community Corner: Meet Michael Therieau (aka: 'Pavlov')

Hi Pav - nice article - it is always a pleasure to read about your take on things - you are always refreshing - people should know you have a Canadian connection (Acadian -thus the Rappie pie!)

Pistachio paste - what to do?

Or, the middle of a frosted cake. I have a recipe for a pistachio cake utilizing a pistachio pudding mix - that would be good!

The Serious Eats Guide to Sherry

I know that the Duoro region in Portugal makes Port, but don't they make some fine Sherry as well?

Favorite Sangria

My sister always make a fabulous white Sangria - she marinates fresh fruit like black cherries, peaches, blueberries, raspberries, strawberries (whatever is in season) for a day in some sugar and brandy & a bit of Triple Sec. She then uses Prosecco and adds some of the fruit compote to the glass with ice. It is really delicious and I love the sparkle of the Prosecco. The juice of the fruit colours the liquid to a lovely pinky colour.

Hot Soppressata

It is delicious, I just had it for the first time last night! Our host was Polish and he got the Soppresata from a Russian deli - go figure. I would figure that most deli's would slice off a bit to see it you like it, before you commit - you might like the medium better than hot.

How much food do you take on vacation?

When we go to South Carolina, we try to eat breakfast at the condo, pack a picnic lunch for the beach and pool, then go to local joints mixed with some upclass places as well. We are always open to local people recommendations and we have found some reasonably priced fabulous places that way - many of them are not advertised in the tourist books. I usually bring tea bags, salt, flour, spices from home, but buy everything else locally. I have been to a Trader Joe's, thanks to this blog, Publix, Earth Fare and enjoy visiting different places than we see in Canada. I have also bought various brands of food that I have read about here to try - it is part of the fun of being somewhere different. Most of all, we enjoy the ready access of buying wine and beer in the supermarket. That is new to us and soooo cool.

Sangria and Cheese party?

Try adding a different sangria - my sister makes a fabulous one in which she marinates fresh fruit in brandy, Cointreau & some sugar and then adds it to Prosecco - it is delicious and I would certainly eat cheese with this.

Do you have food allergies?

@Desert Dryad - I have a story similar to yours. My granddaughter's boyfriend is allergic to garlic - he can't risk eating out in restaurants and has to carry an epipen wherever he goes. He kissed my granddaughter about five hours after her supper and had an immediate reaction. His entire face became swollen and his eyes were little slits and his lips were bigger than Mick Jagger's (just kidding!) It turned out that she had some garlic in her meal! Poor kid, I do feel bad for him.


I love tacos but only the hard ones that have been in the oven for 5 or 6 minutes - always remove the fat if you are using hamburger before adding the spices. I love them with mild raw onion, bits of tomato, shredded cheese, sour cream & shredded lettuce and LOTS of hot sauce over top. Remember to wear a bib or your oldest shirt! I know very little about Mexican food and these tacos are probably the "Americanized" version, but they will get you started.

Catering/Food Business Supplies

What did you end up calling your catering business? Just curious as I remember the thread about suggestions for a name a while ago.

Family Food Traditions

Boxing Day (Dec.26) is always tourtiere, leftover turkey for sandwiches (however, now that the family is reaching 30, we have to cook an extra turkey just for the sandwiches!) We usually also have a huge pot of beans lovingly cooked all day. For dessert, we have English trifle made from scratch - when I was a kid (60 years ago!) and lived on an inhospitable island, we aways had tinned fruit salad or mandarin orange slices, but now we have fresh raspberries - I loved the way Mom layered the top with (real) whipped cream and studded the entire bowl with almond slivers that stuck up like little posts and placed the fruit in between. We also have 7 cup pudding with caramel sauce (it used to be rum sauce but the kids didn't like it.) We were all gutfoundered in the evening.

Traditional British cakes and tarts, anyone, anywhere?

I live in London, ON, and there are a couple of British stores here - one of them imports pastries and cakes from somewhere in Toronto. I would call up a few British themed stores - if they don't sell pastries, I bet they know where you can get them.

Desperately seeking steak help

If I am cooking sirloin, I ask the butcher for some extra suet. They are happy to comply. Or, you could just buy a delicious strip loin or t-bone and say they were out - lol

Traditional British cakes and tarts, anyone, anywhere?

I am in Canada, and even though my British Mom has been here since 1945, that doesn't stop her from visiting one of the local "British" stores for her Eccles Buns and Battenburg cake fix!! Do you live in a city big enough to have a specialty store for British products? Ours has a freezer and sells British Bangers, black and white puddings, tarts, cakes, etc. I always buy my Yorkshire Gold there and Marmite as well and there is a vast array of other items.

I need a lemon filling for Pączki (donut)

The lemon curd at Trader Joe's is good - perhaps there is one close by. I just bought it a couple of weeks ago when we were visiting Charleston, S.C. and I was able to visit my first Trader Joe's. I went complete with a print out from Serious Eats of all the reader's favourite items from the store. It was great fun.

Cook the Book: 'Rustic Italian Food'

It was in a tiny restaurant in the Trastevere district of Rome. The waiter told us it was "lamb bones" - we went with it - it turn out to be tiny lamb chops, marinated in rosemary, garlic & lemon and grilled over a hot fire - just amazing.

Business Name Inspiration

@LizLemon - as a total novice, I would like to say my idea for "Table Umbrella" includes the phrase, "your food needs covered" - I would not take this to mean an umbrella for the table. It is dumb I guess, but it conveys an idea.

My understanding was that @Traveller was hoping to start a business to include other things besides baking and she was hoping to target things like baby and wedding showers, graduations, funerals/wakes - events that the host would benefit from leaving the catering totally to someone trustworthy and professional.

I had to organize a funeral reception for my brother four years ago. Our family was overcome with grief and the last thing I wanted to think about was catering to a large crowd of people. However, I did want to arrange a gathering worthy of my brother's memory and thank God, I was directed to a service similar to what @Traveller is looking to provide and I put the responsibility in their hands and was then able to turn my mind to other things. It was such a relief.

Business Name Inspiration

@Traveller - great idea - I have needed that resource several times over the years and haven't known where to turn - "Table Umbrella" - Your food needs covered - this says it all. You could then offer a menu of several items like Appetizers, Cold Buffet, Hot Buffet, Sweets & Desserts, Beverages so that people could choose. I think having multiple price ranges really helps as many have no idea of the amount of food needed and your knowledge will be very helpful. Your goal would be to completely remove the "hassle" of feeding guests from your customer. This would also include decorating & supplying equipment needed (something to aim for as your business grows.) Good luck!

Ever ruined something by trying to turn it healthy?

I remain unconvinced that substituting "healthier" ingredients in recipes is ever of benefit in the finished product. I guess it may be better for the consumer of the product, but, no, the product does NOT "taste the same" or "better."

Bottled Barbeque Sauce

Thanks all for the comments and tips - it sounds like Sweet Baby Ray's is the winner - with my luck, I will go to the shelf and find that there are 10 different flavours of SBR's! Also @dmcavanagh, thanks for the McCormick's tip - I have a nephew who works at the factory here in London, ON, so I will check with him to see if they make/sell it in Canada, although I don't recall seeing it. There is one local Barbeque joint on Folly Beach, so I will check there for sauce. We are there for a month and I don't feel like buying a lot of condiments, so I will bring some spices, etc. from my pantry.

Seriously Delicious Holiday Giveaway: Korin Knife

I have a Henckel's knife that I got as a wedding gift 43 years ago! It still works, but I would LOVE to try a newer model knife.

Favorite sauce for pasta besides tomato or cheese?

Alio oilio - with a few toasted breadcrumbs, minced garlic, and good oil - I personally like red pepper flakes, hubby likes lemon zest.

Bread bowls for soups

@Amandarama - sorry, I too am not a baker and I cannot answer your question. However, I thought I would share a tip with you that I just saw on an episode of Chuck Hughes this week. After hollowing out his bread, leaving about an inch all the way round, he actually stuck them into an oven and let them cook for a few minutes - he said the bread bowls would stand up better - made sense to me and I, for one, would not have thought of doing this.

What Foods Have Been Ruined?

Way back in the early 60's, if we were really good, my Mom would bring home a box of Appian Way pizza mix. You made the dough with yeast and water, let it rise, then add a sauce in the packet and top it with some parmesan in a little foil container. "Pizza" was a foreign, exotic food in those days, there were no corner pizza stores up here, and Appian Way pizza was a treat fit for a King. It was really something. Nowadays I can't believe it passed for pizza.

Eat This and You'll Feel Better

@Traveller - very similar for me from my British Mom - when I would feel bad from monthly stomach cramps, my Mom would give me a drink of hot milk, mixed with sugar and Scotch whiskey - it worked, it really worked - snore!