Category Archives: various other events

one-time-only & various other events, including ARF, T4T, BP, MLLA, TGRWT, FBG, SHF, RePoWriMo…


Coconut Milk Shroves and Coconut Chicken Curry (BTFF)

summary: recipe for roti jala based on a recipe in FlatBreads and Flavors by Jeffrey Alford and Naomi Duguid; coconut chicken curry is great with roti jala; our video of making roti jala; information about Baking Through Flatbreads and Flavors (BTFF) (click on image(s) to see larger views and more photos)

A group of us are baking our way through the wonderful cookbook/travelogue “Flatbreads and Flavors” by Jeffrey Alford and Naomi Duguid. Some of us (cough) are doing more baking than others. The group began in Mexico with corn tortillas and Pueblo chile bathed pork. Malaysian Roti Jala and Gulai Ayam is the second part of the group’s task. What a comedy of errors!

roti jala Have you had your shroves today? We did. And last night too. Not just any old kind of shroves, mind. We had lacy Malaysian-style shroves made with coconut milk. Yes, thanks to Naomi Duguid and Jeffrey Alford, we made Roti Jala.

They suggested that the best thing to have with roti jala is chicken curry. We played fast and loose with Duguid and Alford’s curry recipe. Ha. When I say “we”, of course I mean “he”. Because T did all the mixing. I did all the reading…. Continue reading

asparagus and baby red onions (real food)

summary: two seasonal vegetables barbecued together: asparagus and baby red onions; rave about our weekly farmers’ market; information about “Two For Tuesdays! (real food)” and roquette; (click on images to see larger views and more photos)

asparagus Every Monday evening, we have the most wonderful weekly farmers’ market set up just a block away. I love going there to see the neighbourhood milling around, tasting samples and filling their cloth bags and baskets with things grown nearby. (There are a couple of vendors who are selling things that come from very far away too. I’m not quite sure how they manage to define themselves as “local” but there it is…. Perhaps it’s because they live nearby. :lalala: But enough vague grousing.)

Last week, we got the most fabulous goat’s cheese from Montforte (we’re SO glad they have returned this year after a year’s absence!). And as we were strolling away from the Montforte table, we noticed that one fellow nearby was selling bunches of baby red onions. I’m not positive, but I believe they were the onions he had thinned and that we can expect full grown red onions later this summer.

We already had bought asparagus (Ontario, of course) but we really couldn’t resist getting the onions too. They were too beautiful. Continue reading


fully dressed scones (real food)

summary: two recipes: scones and a reasonable facsimile for clotted cream made with yoghurt and goat’s cheese; information about “Two For Tuesdays!” and “Cook the Books (click on images to see larger views and more photos)

We were reading Nigel Slater’s “Eating for England”:

Scones remain the single essential item in the important matter of afternoon tea […] [A] scone should be between four and six centimetres high, and should break neatly in half without recourse to a knife. Smaller ones are especially charming. Nothing offered on the tea tray should ever be bigger than two bites […] Which bright spark came up with the idea of including sultanas in the mix we shall never know. It is the very plainness of a scone that makes it so eminently suited to a life, albeit a short one, covered in butter, jam and clotted cream. Sultanas turn the whole thing into a dog’s dinner.

-Nigel Slater, “Eating for England”, Scones and the Sultana Problem, p.110-111

scones And we suddenly neeeeeeded to have scones. Scones without sultanas. Because he’s definitely right about that! Sultanas in scones?? Ewwwwww! (The only place that sultanas belong are in Nigella’s chicken.)

However, he’s wrong wrong wrong that the scone should be fruit-free. Continue reading

at last – good homemade veggie burgers (HotM)

recipe: vegetarian burgers made from dried beans; information about the “Heart of the Matter” (click on images to see larger views and more photos)

Heart of the MatterHeart of the Matter (HotM) – Eating for Life: PICNICS

vegetarian burgers I believe I mentioned that we made vegetarian burgers to go on our hamburger buns. Sure, we turned the burgers into banquet burgers by adding bacon and cheese. But these had to be better for us than regular hamburgers. Don’t they?

Although… they didn’t taste like they were good for us. They tasted fabulous. With or without the bacon, I want to have these banquet burgers again soon!!

(click on image for larger view and more photos) Continue reading

rhubarb pie revisited (Mmm…Canada!/SHF#44)

summary: recipe for rhubarb pie; includes recipe for pastry made with lard; high cost of local and/or organic ingredients

Jennifer (The Domestic Goddess) has asked us to share a “favourite Canadian confection, indulgence, dessert, sweet… anything really! As long as says Canada” and we “can get some sort of Sugar High from it“. I realize that I’m one day late, but here it is anyway, my post for

Mmm...Canada Sugar High Friday #44: Mmm…Canada!

When I was growing up (in Alberta), one of my favourite things to do would be to go out to the back garden to pick rhubarb.

rhubarb pie When I was in highschool, as soon as the rhubarb was growing well, I would take rhubarb stew for lunch. My friends and I would sit in the bleachers and invariably one boy would appear to beg for my rhubarb stew. (No, he wasn’t flirting; I was way too uncool to be flirt-worthy. He just wanted the rhubarb stew….)

But of course, rhubarb isn’t just for stew. It makes the best pie. I think rhubarb pie has to be my favourite kind of pie.

(click on image to see larger view and more photos) Continue reading

Pasta with Nettles and Cream Sauce (Mmm…Canada)

recipe: nettles on fresh pasta with cream sauce, garnished with fresh herbs


Jasmine (Confessions of a Cardamom Addict) has asked us “share which savoury dishes or drinks taste like Canada” to us.

Augh!!! “…taste like Canada”? What is there about our food that distinguishes as Canadian? What is it about me that distinguishes me as Canadian?

Yikes! My first thought when I saw the event announcement was: “Too hard!! Too hard!!!” I already wiggled and waffled about this a few years ago for Jennifer’s (Domestic Goddess) Taste Canada event!

(Okay. That’s enough whining and complaining out loud (although… that’s very Canadian of me to do so… both the whining and the self-imposed cease and desist order ;-)). Let me get back on track …let’s see now; wild rice? stewed rhubarb? chives? asparagus? mint?)

Tastes like Canada, eh? Hmmm. Well, what can I say about this… I grew up in Alberta in an Anglo-Saxon household where the primary food seasonings for savoury dishes were salt and pepper (pre-ground). In the summer we snipped chives and mint from the garden (never used mint for savoury dishes in those days though). Nutmeg emerged to season squash and turnip (I learned years later that we were eating rutabaga; I didn’t knowingly taste turnip until this year and I’m not sure that I ever really tasted squash in those days, pushing my teaspoon portion of it around on my plate, watching it congeal until I was banished to the kitchen to stare pathetically at the plate and finally, with pinched face, cough it down, while gulping milk to hide the horror). Continue reading