I love the outdoors, don’t you? The smell of the air when it rains, the coolness of a breeze on a hot sunny day. The warmth of the sun on your flesh when you lie down and let the world go by. How amazing it is, this world of ours.
The freshly arrived colours of spring are enchanting, while the sun’s glare in summer captures us in its own unyielding light. Now we are moving into another vibrant time, when the trees and shrubs close ranks to offer a cascade of earthy colours, and we cheerily look on as the changed colour patterns gradually settle into the landscape around us. Continue reading Remembering un temps-passé→
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.
“Deep in the heart of Texas”. A song, yes, but also the home to a regional flavour. There are many variances of pulled pork, from smoked to barbecued to slow cooked, all typically using the harder pieces of the pig to cook. You could cook anywhere from a whole pig down to a shoulder. This recipe calls for the shoulder. Continue reading Pulled pork gets a slow cook→