“I ran down to your place this morning and stole juniper berries from your kitchen—couldn’t find them anywhere on our way or earlier grocery travels yesterday.” Yikes, I thought when I received this message from Lynn when we were in Norway. Long overdue for a cleanup, my spice cupboard was a bit of an embarrassment. Last week in a rare burst of housecleaning energy, I tackled the job. “A good thing” as Martha would say. Three good things actually—a tidy drawer, a blog source and a new recipe.
Some of our Favourite Recipes
Family heirloom recipes, plus creations inspired by local or global foods, sometimes both
As jubilados (Spanish for retirees) and foodies, we frequent farmers’ market and search out creative chefs to zest up our own cooking
Are you a pasta fanatic or rice aficionado?
Either way, here’s a story for you from Valencia, Spain.
I can’t remember seeing a Buddha’s Hand when we were in Bhutan. Or in Bangkok. Not in Japan either.
Nor do I remember noticing any in California.
Where I have found lots of them is at Whole Foods in Vancouver. Believe me, they’re worth searching for.
In this season, in the silence of night, who among us doesn’t pause, rewinding time back to childhood on Christmas Day?
Among those memories, there’s often a grandmother.
In my case, Grandma Danchuk. Alice. Born 110 years ago, on Christmas Day in 1908.
Every September since 1995, we’ve been making a shell bean soup recipe from a cookbook by Alice Waters. Today we’re travelling back in time to when I first made this autumn bowl of Italian earthiness—a soup so good it’s usurped the event of that fateful day.
The first dish cited in our Insight guide to Sicily is Sarde a beccafico. I didn’t pay much attention, not being overly fond of sardines.
But when I read in that same guidebook that you could stay at Via Butera 28 in Palermo, part of Palazzo Lanza Tomasi where Prince Giuseppe Tomasi di Lampedusa lived while writing The Leopard, one of the world’s 100 best novels, one of my favourites, I was “estatico.” Insight noted that you could also “book a cookery course” at the Palazzo. That made me pause. I’ve had little desire to take cooking classes. As a decent home cook, I don’t want to spend my vacation chopping herbs, cooking onions or making dishes I probably have a recipe for or could find online. And cooking classes are expensive. My attitude changed when I checked out the Via Butera 28 website and discovered the class was conducted by the duchess herself, Nicoletta Lanza Tomasi!