Kettle corn is salty-sweet perfection. It is deeeeeeelicious. And it impresses people. Maybe they don’t know how easy it is?

All you need is a big, heavy bottomed pot, two oven mitts, popcorn, oil, sugar and salt. You heat the oil, add the kernels, sprinkle with sugar, close the lid and… SHAKE SHAKE SHAKE!

Shake it shake shake shake it shake it like a Polaroid picture.

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I successfully grew a lush, beautiful basil plant. I love it. I never forget to water it, and I say nice things to it while stroking it’s leaves. Now before you go calling me crazy, just look at it! The lovin’ obviously works.

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This raspberry cream pie began it’s journey as no-bake raspberry cheescake. Whipped cream beaten into a cream cheese mixture, then swirled with crushed raspberries and dolloped into a graham cracker crust (or an oatmeal cookie crust, in this case). Simple and delicious. Inspired by the old school Kraft no-bake cheesecake, but with ingredients more delicious than “edible oil products”.

Then I got a little bit adventurous. I discovered an incredible greek yogurt in my fridge (11% fat, no less, this stuff is serious) and folded that in. Then I got a bit raspberry-happy and used probably twice what the delicate base could hold. It was delicious, yes, but it didn’t hold up so well when I removed the springform pan. Nothing terrible, it just had to be eaten really quickly. Tough life, eh?

If you stick to the recipe as written, you will have a lovely no-bake cheesecake. If you double the raspberries and add other delicious dairy products, you’d be better off making it in a pretty pie plate. Continue Reading »

Hummus is a fantastic potluck bring-along, great for picnics and BBQs, an easy weekday lunch, and a super party appetizer served with rice crackers or baked pita crisps and lots of colourful veggies. It is also ridiculously easy to make. I’m talking two-steps easy (1. ingredients go in food processor 2. Press “go”). Creamy and nutty, with a kick from the garlic and lemon juice, it is a delicious staple of middle eastern cuisine.

It also happens to be virtuous… lots of fibre, protein and healthy fats.

Hummus is a staple in my summertime lunch and snack rotation, usually accompanied by crisp, refreshing veggies like cucumber, celery and red pepper. It is filling but not heavy. Perfect beach food.

Speaking of beach food, last weekend marked the arrival of sunshine and with it, the first major flocking to the beach. It also happened to coincide with my sprained ankle. Sadness. But I was determined.

If you have never seen what getting undressed at the beach with a sprained ankle looks like, let me paint you a picture. Continue Reading »

EAT! Vancouver is a foodie’s heaven. It’s next weekend (June 10th to 12th). I am seriously excited. You should be too.

Vancouver chefs, cookbook authors, artisans, retailers… etc all in one place, offering cooking demos, food & cooking exhibits, yummy things to buy, and my favourite… drumroll please… the Bite of Vancouver, which consists of restaurants throughout the lower mainland offering appetizer size portions from their regular menus for a couple of bucks!

You can, as they say, “come for lunch and stay for dinner”.

Other highlights include wine, beer and spirits tasting (maybe you should take the bus as a precaution…), a garden pavilion (PS have you SEEN my herb garden?) and chef competitions .

And… drumroll again please… I’ve got a pair of free tickets for you!! Yay! Continue Reading »