Canada’s Busiest Woman

Dear Kate, I have a confession to make, despite your long and prolific career; farmer, cook, baker, administrator at the CNE, radio talk-show host, writer, and cook book author, I had never heard of you until last week. How have our paths not crossed? I am a cook myself, and a collector of Canadian cookbooks.…

When Gelatin Was a Status Symbol

Originally posted on Longreads:
Gelatin dishes as we know them date all the way back to medieval Europe. From that period up until the mid-nineteenth century, jellied dishes were foods of the elite, served as elaborate molded centerpieces on the tables of nobility. The reason was simple: the process of rendering collagen from animal bones…

Blueberry Buttermilk Loaf-Elizabeth Baird

Other then the dry lemon raspberry loaf slices at Starbucks, does anyone  eat quick breads anymore?  I think that we don’t eat them, because nobody makes them, too much work? I know, not as convenient as individual narcissistic* muffins or cupcakes, and it is a work out uses a bread knife to hack off a…

Bavarians, a forgotten food.

I wasn’t a picky kid, I would eat pretty much everything, except liver (yes, I tried it) and peas either from a can or frozen, both of these foods revolted me, liver tasted like pee and peas were mushy and green like baby poop. But my palette was never challenged growing up, we ate the…