Breakfast at Cafe NeverMatters in Naramata
We popped in for breakfast at Cafe NeverMatters in Naramata last week. Both the breakfast specials were unusual takes on the standard breakfast fare. The French toast was made from […]
We popped in for breakfast at Cafe NeverMatters in Naramata last week. Both the breakfast specials were unusual takes on the standard breakfast fare. The French toast was made from […]
Different types of tuna have different concerns as to both with mercury and sustainability. Again, the rough rule of thumb is that a smaller fish, such as albacore tuna, has […]
Our third cooking class in ‘Sustainable Seafood’ looked at mercury in fish. Larger, older, predatory fish have the most mercury because they have had more time to accumulate it; watch […]
It’s that time of year again – asparagus time! When my friend Mikey, visiting from England, saw asparagus on sale for 99¢ a pound, he ran out and bought us […]
Our second class in Sustainable Seafood looked at the Canadian SeaChoice seafood guide – a handy little brochure that labelled the various seafoods as green (best choice), yellow (some concerns) […]
Our first class in sustainable seafood, taught by Chef Eric at UBC, featured a ‘pescetarian’ menu, based on a vegetarian diet that includes seafood or fish. All the dishes were […]
This recipe is modified from my New England Clam Chowder 4 or 5 strips of bacon, fried until crispy and then crumbled 1 or 2 dried chorizo sausages, sliced lengthwise […]
By popular request, Al’s mom’s recipe for turkey stuffing. Quote: “It tastes just the way stuffing is supposed to taste!” Note that I was short of breadcrumbs, and ended up […]
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