I live a charmed life. We live here, on this fertile land with a creek running by it, at the end of a one-lane street, surrounded by a few ...

We all have our speciality dishes - those that we serve at great family celebrations, our favourite foods, meals that hold special memories...

I have another recipe for you today - stuffed cabbage rolls. These rolls can be stuffed with any ingredient that takes your fancy. I used p...

I've been cooking from scratch since I started cooking nearly fifty years ago. It makes sense to me because it's tastier, I know wh...

I'd like to clarify some things after reading a couple of yesterday's comments. I am sure my long term readers already know this an...

I come from a family of cooks and book lovers. Both my sons and my daughter-in-law are fine dining chefs, my father was a baker. I am a kee...

Another weekend - another mix of work and sitting back with our feet up. I did some knitting and reading, presented a blogging workshop at ...

I've been making jam lately. Lots of it. I started off when strawberry season started and they were only $1.50 a punnet. I asked Hanno t...

The way food is prepared now is changing.  It's more styled and has to look great whereas when I was growing up, food was judged more on...

I have tried to make this process and the explanation of it as simple as I can, but you must be aware that soap making is not cooking, it ...