I would love to tell you that I made these macarons, but alas, I did not.
These little macarons weigh about 10 grams each and contain about 15 grams of fat and sugar; yes, I am aware that, in a world were 'old fashioned' gravity is the order of the day, this kind of math is not permitted. But these little puppies are French...and are a testament to the miracle of French cooking- a veritable 'black hole' of calories. Just ask my hips. I can't explain it; you'll have to take it up with Einstein.
Macarons (French macaroons) are essentially meringue halves held together with buttercream. As well you know, anything that contains butter is a good thing.
My firstborn was working in Poland recently and brought me back three gorgeous pieces of Polish pottery. I am smitten. The handiwork is quite impressive.
I have long admired pottery, from an aesthetic perspective, as well as from a utilitarian point of view. There is a short list of essential items needed to survive, and 'a vessel in which to carry water' is on that list. When archaeologists unearth old ruins, broken earthenware pots are invariably found somewhere in the area.
I wanted to try pottery back in the day; I felt that the clay and I might have a thing.
My husband gave me a gift certificate for pottery classes one year as a Christmas gift. Yes! A chance to release my inner potter.
Let's be clear. Real cottage pudding looks nothing like what I prepared for this week's photo shoot.
I wanted some photos that I could submit to photo libraries so I thought I would give the cottage pudding a little 'makeover', in the form of mini bundt pans.
What I made is more like 'cottage pudding' meets 'Spanx'.
Bakeapple. Rubus chamaemorus. Known in many places as 'cloudberry'.
Bakeapples are a member of the rose family (Rosaceae), along with strawberries, raspberries, blackberries and plum boys. There is a whole lot more to the rose family than beautiful flowers! Loaded with Vitamin C, these berries are tasty, and very good for you.
To the rest of the world, bakeapples are an exotic berry, but they can be found on the island portion of Newfoundland as well as in Labrador, and are a strong motivator for getting out in the woods when the time is right.
But the motivation is not strong enough for me; I actually don't spend any time picking bakeapples in the summer.
I said I wasn't going to do any Christmas baking this year. None.
We are still hauling around that extra five pounds we picked up in Jamaica and I figured there was no need to add to the girth until we bring that five pounds back.
And then- I said, well...maybe just a few cookies? Perhaps just one batch of shortbread?
It is important that you know that no whiskey was harmed in the making of this post.
Or was it?
As with everything in life, interpretation of the facts rests almost entirely on semantics and, to that end, I think we should define 'harmed'. Merriam-Webster defines it as "something that causes someone or something to be hurt, broken, made less valuable". Made less valuable? Ok, some whiskey was harmed. There. The truth is out. Damn you semantics.
Now, what to do with all that leftover turkey and veggies from the Thanksgiving feast?
Turkey pizza comes to mind!
Well, that's a first. Thanksgiving leftovers have never before inspired me to make pizza. Soup, yes. Who Hash, yes. Hot turkey sandwiches, yes. Even à la King. But Pizza? Never. Until yesterday.
I have two rules when it comes to the carnivorous side of my omnivorous existence:
1) If I am not willing to kill it myself, then I can't eat it. This involves a bit of imagination on my part because I don't regularly kill animals. But I did moose hunt a few years ago, and was involved in food safety inspections at a chicken slaughter plant, so I have a pretty clear idea of all the implications and emotions. And I have made it a rule that I can only eat it if I am personally willing to kill it.
Squashberry jelly. Yum.
I would describe it as a cranberry-like jelly that has the smell of 'the woods'. Specifically, it smells of blasty boughs. Yum again.
That might be a hard sell for some, but blasty boughs is one of my favourite smells and I think it works brilliantly in a jelly.
What better dish to cook on a cold, foggy, wet ol' summer day than roasted chicken. I considered throwing a few Christmas decorations into the shoot, just to add insult to injury, but I refuse to surrender! East Coast weather, you will NOT take me down without a fight!
Stuffing. Also known as dressing.
Newfoundlanders tend to have a very simple version of dressing. I like our version so much that I never vary the recipe, despite being the kind of girl who likes to try new recipes. Not when it comes to dressing; I always make it the same.
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