Cowboys eat unhealthy stacks of flap jacks while their adversaries eat green, stay lean and get mean. There isn’t much a competition if the cowboy only has to stay on for 8 seconds. If you want to get the big bull advantage you’ll need to step your game up with one of these detox shakes before (or after) Stampede. Get the steer out of your rear and get it in gear. Continue reading
Asparagus officinalis has been cultivated and coveted by gastroristocrats since the days of Ancient Greece. Throughout history it has been prized as a difficult to grow, luxury vegetable. If you feel like flashing a little culinary bling you can razzle dazzle some guests with grilled asparagus doused in fancy-pants orange-enhanced Béarnaise. The grass doesn’t get any greener. Continue reading
When you first hold your own little bouncing bundle of joyous baby arugula you’ll be brimming with pride. The peppery, spirited, tender young leaves will fill your heart. Enjoy baby arugula while it’s young, because before you know it the leaves will get tough, tasteless, demanding, resentful, spiteful, spoiled, hormonal… youth is wasted on the young.
It’s been a blast going up to Edmonton to do the progressive dinner with Homes by Avi over the past few months. At each of their brand new show homes we unveiled a different course of an awesome Mediterranean inspired meal that brought us from the deep pit of winter to the bright lights of spring and ultimately we have a menu that worked all the way along. Continue reading
Hard ones, soft ones, green ones, means ones. Avocados are popping up all over the place. These precocious little greenies are finicky and fun to eat. Your best hope to cope with these funky fruits is the bash out a big batch of guacamole and enjoy with nachos. But how do you deal with them if they are hard, soft or just right?
If you can’t join ‘em, beat ‘em … beat ‘em good! Continue reading