Category Archives: Food in my travels

Thai soup heaven

chiang mai noodle soup

It wasn’t until I went to the northern Thai city of Chiang Mai that I appreciated how a single soup can make a destination live forever in your memory. I was in my twenties, backpacking across Southeast Asia with my travelling buddy Anna. We had escaped Bangkok’s sauna bath heat and planned to make Chiang Mai just a quick layover – until we dipped our spoons into the creamy, golden contents of a certain noodle soup.

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Red pucker power

It’s hard not to think of cranberries this time of year. Little red orbs that they are, cranberries are synonymous with the festive season. Rare is the turkey that’s served without glistening, ruby pools of cranberry sauce.

But there’s a little problem with these berries – they are pucker-up tart and not easy to eat straight. Yes, they mellow with a little cooking and indeed, become more palatable once sweetened, yet it’s the raw, nude cranberry that delivers the most health benefits.

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Food Bloggers Unite

Sometimes you just have to go to a conference to feel like a professional.

That’s why I recently found myself in a downtown Montreal hotel surrounded by over 150 food bloggers – a handful of which were men and the majority under-40 females who could simultaneously post on Instagram, Pinterest and Twitter faster than I can crack an egg.

Three cupcakes in a Foldio lightbox

Three cupcakes in a Foldio lightbox

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Happy Hens and Fresh Eggs

When I got my copy of Happy Hens and Fresh Eggs by Toronto author Signe Langford I judged it, yes judged it, by its cover. Cute quirky name, I thought, guessing this was yet another cookbook on eating local with a beautifully art-directed cover.

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Wrong.

This cookbook is a keeper.

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Digging Sweet Potatoes

Last week I put on my boots and jeans and boarded one of two, large tour buses heading for a sweet potato farm in Simcoe, Ontario. You’d think the author of a book on fresh produce might know that sweet potatoes grew in Ontario – but she didn’t. And you’d think that the farm we were about to visit might be run-of-the mill, but it sure wasn’t.IMG_4914 Continue reading

Pesto Perfect

It’s August and I’m dipping fingers and bread into a bowl of freshly made pesto. The colour shimmers emerald green and licorice notes of sweet basil jump into my nostrils, the garlic-tinged oil making a smooth slide down my throat.

IMG_4022I want to eat it by the spoonful, but instead rush to store it before the colour and flavor are ruined by oxidization. So off it goes, portioned into small, glass jars covered by a thick layer of oil, lidded and refrigerated. I will slather it on warm toast, piling on sliced garden tomatoes and crisp bacon to make daily BLTs to be consumed with lascivious abandon. A teaspoon or two will find its way into homemade salad dressings, more will be drizzled over grilled shrimp and sometimes I’ll float a coin-sized island of it in the middle of a creamy cold cucumber soup or smear it on crostini with grilled veggies.

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