Food, Travel, Life
Now that the kids are back at school, it’s time to party, Kalamu, Fiesta, forever…..sorry lost in a Lionel Richie song. Come on and sing along! Gah! Sorry, sorry. I just love parties. And what better way to celebrate that the kids are back at school than with a fun get-together? Not for you and …
by Tiffany Lepack Colours fascinate me. Each colour and the texture on the canvass tells a story. I have a secret that not a lot of people know about; I love the world of art and the adventure that it can bring. My best friend since high school recently told me that she was excited …
Dill, has become a bit of an obsession for me this summer. I absolutely can not get enough of it. So, when I had a party recently I looked for something with fresh dill in it. These shrimp sliders were the answer. They were absolutely delicious, easy to make, could be made ahead, and reasonably …
I tell you, those LCBO Food & Drink magazines are like my bible when it comes to drinks. I found this recipe for Frozen French Lemonade in my 2006 edition and had to try it! Yes, I’m a bit of a hoarder when it comes to magazines with recipes. This is a perfect drink for …
I love baking….when it doesn’t have to look pretty. When I want something that looks pretty, I go to the experts. For example, when I want amazing decorated cookies, I use my friends business, A Couple of Squares. When I want cookies that taste delicious but don’t have to be all Martha perfect, I bake …
This is the second sangria recipe that I decided is worthy of you. Remember the first one? The Loosey Goosey Boozy Boozy Sangria? Original name, right? Well this one is equally as inventive. It’s the Very Berry Sangria. Please, for the love of good sangria, do not confuse it with that Boone’s crap you can …
I’m a sucker for sweets. When I saw this recipe for Grilled Pineapple Sundaes with Rum Butter Sauce, I was pretty much done in. I whipped up my own homemade Vanilla Ice Cream and followed the directions. It was soooo yummy. Related, Rum Butter Sauce, may be addictive. I plan to use it for grilled …
Recently I was invited to the opening of a new restaurant in Ottawa. Obviously, someone has finally taken note of my fine culinary skills *cough cough*. I’m kidding. Thankfully, someone did take note of my fine culinary taste buds. I asked The Pine’s executive chef, Luc Doiron, if he’d share one of his recipes with …
