Don’t you just love the autumn time of year, the way the colours of the trees and shrubs make such an impact on our beautiful landscape? Gone are the stunning displays of the annual flowers and the perennials; now is the time for the oranges and Aztec colours. The autumnal period has moved into our lives.
With all this in mind, my thoughts always turn to what is ready for harvest in the garden. The fresh spring cabbages and early-harvesting foods have all gone, but that leaves this period open to Brussels sprouts, carrots, parsnips, cauliflower, squash and a good deal more. That being said, what to do with this bountiful crop? Continue reading Roast the bounty from the garden, then savour its splendour→
Growing up, it was always meat and two vegetables, no matter what was placed in front of us. Potatoes, the staple, then whatever was around – from carrots, to cabbage, there were always, always two other vegetables. And of course meat!
Looking back I realize that times have changed. No matter how it was presented, the meal typically featured meat and two vegetables. Gone are the days when veggies are kept separated. Nowadays the whole course can all be stir-fried up into a dish that not only looks amazing, with colours that sparkle, but is also extremely palatable! Continue reading A yummy stir-fry from found food in the fridge→
What can one say about the burger that has not already been said! Filling, juicy, yummy, perfect, and so many more adjectives can be applied to that enduring treat that so many of us look forward to on warm summer evenings.
Don’t you just love spring? I know we Manitobans love the winter, hardened to it by our way of life, but spring is something quite apart. The melting of the snow, the garden coming to life, the birds greeting us in the morning with their melodious outpourings.
Here comes a favourite – chicken, sweet and special, on the grill!
It’s that time of year again! The barbecue has been cleaned and is ready to do its duty for you. My favorite food, I just have to tell you, is barbecue. For those of you who have read this column over the years, that may have become pretty apparent.