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…

Food We Cook

Why do we cook what we cook: habit, tradition, boredom, convenience, media pressure, kale chips, really??? Food at its most basic is fuel, yet it has become more than that.  Before food became an obsession, it was part of family celebrations, both happy and sad, served three times a day to family and friends, packed…

The comfort of pudding

When I was at chef school, a long time ago, we didn’t study puddings, we didn’t make puddings, and we didn’t eat them, not even in the privacy of our own kitchens, they were as we were told, “too homey,” which meant, too working class, unforgivably, thickened with cornstarch, and therefore, too common; dismissed as…

Maritime Cornmeal Muffins

I’ve been making these muffins for a long time, and I honestly don’t remember where the recipe came from, but I’ve always called them Maritime Muffins, it’s the cornmeal and the molasses and probably because I copied the recipe out some East Coast cook book.  If only I was so organized as to make notes? …

Toilet Talk and the Sick Room

“…A home is a thing of many details, in themselves trivial, in the mass, of first importance.  The housekeeper or the maid (so far as the house is concerned) must live detail, think detail and breathe detail; for comfort comes as a result of attention to detail, detail and then more detail.” The Toronto Cook…