I love to eat and I love to cook. I am not the world's most adventurous eater but I am getting better. I can honestly say that I spend a good portion of every day reading about food, thinking about food, cooking food, and eating food.

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  • Location: USA & Canada
  • Favorite foods: It depends on the moment. I get cravings and the craving will stick with me for weeks until I eat whatever it is that I am craving.

Latest Comments

White Chocolate Cake recipe?

My wedding cake was lemon cake with lemon curd and white chocolate frosting. I used the Martha stewart 4321 cake and curd recipes. It might be too sweet if the cake is all whit chocolate because even with the tart curd mine was quite sweet.

Cordova Farmer's Market International: The United Nations of Food In Memphis

I have a similar market near work. Produce is so well priced that I am always tempted to drive over during vacation. It doesn't hurt that there's also a delicious Polish deli in the same plaza.

Vegetarian: The Best Way To Grill Zucchini

I just grilled the first zucc I've ever grown myself! Yay!

Cheap food near University of Toronto?

I second Kensington market but you are also right at Chinatown where there are lots of cheap eats.

The Urban Gardener: Check Out My Garden

I'm so excited by the progress of my own garden! I just hope I actually get some jalapeƱos and tomatillos to make salsa.

Chain Reaction: Burger King's New Bacon Sundae

I think I'll stick with Ed's small batch maple bacon toffee ice cream. Perfection.

Pulled Pork Options

I take leftover pork shoulder and make a sort of stew with salsa verde, chicken stock, barley and quinoa. More of a fall winter meal though.

French in a Flash: One-Pot Sausages and Lentils with Sweet Roasted Shallots

Ooooh I've got sausages in the freezer and canned lentils in the pantry! Win.

We Try Every Barefoot Bubbly

My SIL loves champagne and while she likes the pricey stuff who can afford that for frequent brunch mimosas? She buys barefoot for that.

Scoopable ice cream: corn syrup, alcohol, both?

I used the corn syrup alone and it turned out very well. It is pretty velvety and scoopable straight out of the freezer.

1 cup sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
6 oz chopped strawberries
2 tablespoons light corn syrup

Chickpea, Coconut, and Cashew Curry

If I have cashew butter but not cashews... any idea how much I'd need to make 1/2 cup worth of cashews?

Scoopable ice cream: corn syrup, alcohol, both?

This is actually a rhubarb sorbet do there's no fat. It calls for water, sugar, corn syrup, lemon juice and rhubarb.

Italian 'Cassoulet' with Sausage and Beans

J-rod... I have green beans and zucchini on hand so I was thinking of incorporating some combo of the two.

Embarrassing childhood foods

Agree with blizcheetah... PB&J often turns into a total horror show in your backpack. Edible but texture-wise pretty gross.

Sadly, I remember myself and some classmates being less than kind to a student who had pickled tongue sandwiches. At least now, I have tried tongue and can say I don't like it from experience.

Michael Natkin's Peppery Absorption-Cooked Red-Wine Capellini

I'm sure you meant strain instead of stain but considering the hue of the pasta it's an apropos error. :)