My husband proposed to me in Greece, overlooking the Aegean Sea, in Sounio, at the Temple of Poseidon. The setting was beyond beautiful and set the stage nicely for a long happy union. It is easy to conjure up the wonderful feeling of being in Greece, the healing sun, the deep blue sea, the white…
Poached Salmon Salad Sandwich with Sauce Verte
On CBC Radio “This is That”, “Wilderness Childbirth” was lauded as the way to go. Intrigued, I was picturing a cozy forest floor, moss covered, not so bad. Then the group leader, guiding four couples raring to be super natural, metioned that they shouldn’t be too preoccupied with the rain, because by the time they arrived…
Mushroom soup – Keep it Simple
For this recipe my staples sufficed. Mushrooms find their way into me on a regular basis. I like their earthy flavour and they marry well with numerous ingredients. I’m always searching for the perfect mushroom soup and will continue varying this recipe until it matches my heart’s desire. Mushroom Soup 2 T olive oil or…
Breakfast Muesli – Multiple Gurus
Everyone is looking for guidance. I find that I rely on multiple gurus, depending on what needs attention. My good friend Shelley Alper, a wonderful physiotherapist, is an all-purpose guru. I’ve been urging her for years to make a website called Shelleysays.com. She’s expert at all things physical, especially the ailments that need curing. Equally expert at matters…
Eggplant Carpaccio – On Cloud Nine
This dish, inspired by ‘The Book of New Israeli Food’ by Janna Gur, is dedicated to my brother-in-law Maury, whose eyes lit up with delight as it was served to us on our trip to Israel. In the cookbook the recipe is credited to Yaron Kestenbaum, Food Art Catering, Tel Aviv. This is the first…
- « Previous Page
- 1
- …
- 12
- 13
- 14