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Attended Malcolm Saunders (The Light Cellar, Calgary, Alberta) fermentation class last night. Was a great look into fermented foods. Malcolm shared Rejuvalac (not my favourite but I'll try incorporating it again), Whole Hive Mead (oh, so, sweet and ...
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I've been addicted to bruschetta lately. Here is a photo of today's batch. It is so simple.
1 or 2 tomatoes diced
1 tsp fresh or frozen basil
1 clove of garlic
any variety of flax or chia chips
Combine and enjoy. I don't but you could add a t...
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I'm getting very excited to be going to Maine for Alissa Cohen's 4 day class. I've taken her basic training day before, but this will give 3 intense days of 'cooking' and a full 12 hours of chef work at her restaurant Grezzo in Boston. I'm sure I will...
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I filmed this early this summer, but didn't get around to posting in the blog.
I can't believe how much weight I've lost. I tried on the same shirt today and it is loose and comfortable again. :)
Enjoy!
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