classic key lime pie

A few weeks back, nudged and prodded by John, I bought a bag of key limes and turned them into pie.

I admit, I felt a tinge of irony serving up a whipped cream fluffed, graham cracker cradled dessert straight from the refrigerator (or “ice box” as it should be known in reference to today’s pie.) Continue reading

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spring made sipable, aka cava sangria

I have a gift for you today.  Meet Cava Sangria. 

It’s sunshine.  And flowers.  Pourable, and even portable.  And trust me; you want it in your glass ASAP.

Besides being obviously extremely delicious, refreshing, and totally sassy, I’m also thinking it has magical powers.  An excellent prescription for problems such as:

  • The inability to stop fixating the terrifying proximity of one’s 30th birthday.
  • Extreme cases of career related indecision.
  • The unhealthy need to clean your already clean apartment.
  • The inability to find the perfect Pandora station. Continue reading
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chinese chive & shrimp dumplings

Another dumpling recipe to share today, albeit this one from the opposite side of the world.  Today’s recipe is a dim sum favorite, I’ve never before attempted to make from scratch at home.  Tender-moist, translucent, and dripping with sweet-salty flavor, we scarffed these dumplings along side a meal of steamed sticky rice wrapped in lotus leaves and mugs of steaming jasmine green tea.  Continue reading

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homemade pierogi with cottage cheese, scallions, & shallots

Happy April, Everyone.  I thought I would squeeze in one last winter recipe today before spring.

I grew up eating pierogies (“per-o-gies” for those of you unfamiliar.) Not much Eastern European heritage in my family, but Alberta is famously home to generations of immigrants from the Ukraine & Poland, who brought to Canada not only their farming abilities, but also their food.  Pierogies are a generally a potato and cheese dumpling wrapped in soft pasta-like dough.  They come in many iterations – plain potato, sauerkraut, onion-laced, cheddar, I’ve even seen blueberry – and are generally served either boiled, or lightly pan fried. Continue reading

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sweet potato pancakes with warm buttered honey

 

I’ve been on a pancake tear lately.  I made pancakes on a Friday this week.  The ability to pull together (and enjoy) a weekend breakfast on a weekday morning, should be some sort of relaxation barometer.  Pancake breakfast enjoyed outside in the mid-March summer sunshine is evidently all I need to skip gleefully off to the office.  I ask so little, really.  Continue reading

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