I know it’s the first week of fall and everyone is living that Pumpkin Spice life, but I want to show some love to the unsung hero of the harvest season – zucchini! It packs just as much moistness (ewe, but what other word is there?) for baking and because I planted them this summer, I have about 386 of them so I’m trying to use them in as many ways as I can.
It’s BBQ season and we can’t stop, won’t stop. In my opinion, nothing pairs better with BBQ than cornbread. This sweet and salty, crispy, a little spicy and cheesy cornbread is the perfect side dish to anything you’re grilling. It also makes an amazing breakfast bread the next day topped with a sunny-side-up egg.
I love seasonal fruit and veggie season so much. Maybe a little too much, because I always go overboard when I see locally grown produce and then end up eating my weight in strawberries/raspberries/peaches and in this case, blueberries.
This year’s Oscars was the first time in all the years I’ve been covering it (save for my preggo year) that I didn’t put myself on some kind of strict diet beforehand. My post-baby year I logged every single thing I ate into an app for months. Carbs were a hard no. I skipped out on dinners with girlfriends. And I was really unkind to myself if I “slipped.” None of these diets were enjoyable and none of this made me feel good. So this year, I said no more hard restrictions…
While it’s still technically Spring, I know I’m not alone when I say this upcoming long weekend is the unofficial start of summer. Hot, sunny, glorious summer!
We’ll be spending this weekend at our cottage where we entertain a lot of friends and family. Some with kids, some without. Some like to water-ski, some like to read. We’ve got early risers and night-owls. Most are in to games, others love a good nap. But one thing all the grown-ups enjoy together is a good cocktail.
Every morning when I get Bea out of bed, I ask her what she’d like for breakfast. 10/10 times her answer is chocolate cake. So, on a recent Sunday I said yes to her request. Her reaction was equivalent to mine if I’d won the lottery…
This lemon cake sets the world on fire and never lasts more than a day in our house. If you only ever master one cake recipe, make it this one. First of all because it’s so, so good. (Like, better than the one from Starbucks). And secondly because it’s so, so easy.
I’m a soup person. Like major soup person. From November to March it’s my most favourite thing to eat and make. Soup has endless possibilities and is such a great way to get in your veggies. Bea loves it too. I’m still trying to convince Randall it’s a “meal” but this one is always a winner with him.
This dish reminds me of growing up and lunches spent with my Nonna. She was THE BEST and made the most delicious food. She looked after my brother and I before school, at lunch, and after school. When we’d see her in the mornings she’d ask us what we’d like for lunch. We named it, she made it.