Grapefruit Cocktails for the Holidays

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As James Beard award winning cookbook author Jennifer McLagan pointed out today – we’ve got white grapefruit in the store. White grapefruit isn’t as sweet as the Ruby Reds we’re used to. It has a pleasant astrigence and bitter tang. Think of it as the pink grapefruit’s sophisticated big sister.

We thought we’d take the opportunity to share some downright delicious grapefruit cocktails with you. They’re perfect for the holidays when you’re surrounded by fatty, salty overindulgent meals and inundated with chocolates and candy canes. These cocktails will refresh the palate and give you a jolt of vitamin C at the same time, which is always welcome at this time of year.  Continue »



Chopped Liver Love

 

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It’s Hanukkah, the time of year when everyone is braising briskets and frying latkes. The humble chopped liver is a dish that deserves some time in the spotlight. Not to be confused with pâté, chopped liver should never be smooth, it is a rustic dish and should always be chopped by hand – just like Bubbe used to make it. Continue »



Garden Colour: Matchy Matchy Makes Curb Appeal

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A “doubled colour” effect when the house colour matches garden material, like this yellow magnolia.

Does the garden shrub match the drapes, er, shutters? Or even a door? Let’s hope yes! Garden elements, like colours of flowers, shrubs or trees doubly compliment your front yard curb appeal when you provide a matching paint colour. It’s a effect that guarantees a pleasing colour harmony on your front step.

There are many effective examples of harmonious paint and plant pairings. Consider orange daylilies, or a Japanese Maple with orange bark against an orange door. While these opportune colour pairings may only last part of the season, they are worth keeping in mind when selecting either house paint or plants. This yellow magnolia comes into bloom with a sunny cheerfulness in early spring and warms the whole corner. The yellow flowers wouldn’t have the same satisfying effect against red brick.

 



Buckwheat Is Amazing

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Buckwheat  has been part of the human diet as far back as the seventh millennium B.C., when it was grown in South Asia. From there it made its way to central Asia, Russia, Eastern Europe and Japan. Of all the crops that are cultivated, buckwheat grows at the highest elevations, having been grown in the plateaus of China and Tibet at altitudes unsuitable for rice, wheat or other grasses. Indeed, Buckwheat isn’t even a grass, it is heartier and more closely related to rhubarb, and the little nut that we eat is not a grain, it is an achene-the plant’s fruit that contains its seed.

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How To Make The Perfect Yorkshire Pudding

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Yorkshire pudding, that delightful egg and flour quick bread so closely associated with roast beef dinner, has been around since the mid eighteenth century and is in no danger of going out of style. Whether you call them “Yorkshire Pudding” or “popovers”, these light and irresistible quick breads, golden brown and piping hot out of the oven and covered with butter or gravy are just about the best things you can pop out of the oven and into your mouth. Continue »