Walk into any supermarket these days and the word organic is used extensively on signs. No longer regulated to the back of the store, the organic section in most grocery stores have become an integral part of their store layout. Whether you choose to buy organic or not, in my opinion the word is definitely over-used by many people these days when talking about food in general.

Although I don’t make it a habit to purchase only organic food, I am a big supporter of buying locally. And by that I don’t mean just at your corner store! Here in Southern Ontario we are surrounded by wonderful farming areas that produce an array of top notch quality food. Our choices are not limited to just the well known beefsteak tomato. We have an unlimited selection to choose from when it comes to buying locally. From lamb to tomatoes, to wine to berries you can do almost all your shopping while supporting local farmers.

Purchasing local products has a huge impact on our environment, economy and our lifestyle. According to several current studies, what we eat is responsible for 20%-25% of Canada's greenhouse gases. Only 10% of the fossil fuel used is actually used on the farm, the other 90% goes into packaging, transportation and marketing. In addition every $1 spent on local food generates more than $2 in other local business. And if that wasn’t enough you’ll meet your neighbours and get to really know what you are eating.

So if eating organically is important to you then you’ll start to build relationships with those farmers whom you trust and understand what goes into producing their products.
Eating locally doesn’t have to be a difficult task. Southern Ontario and the GTA now offer great farmer’s markets where you can check out multiple local crops and the people who grow them. You could also make your shopping a family outing by visiting farms who provide pick-your-own or pre-picked seasonal fare. Or you could also go to your local grocery store and read what produce comes from where and choose accordingly. The local produce is often highlighted for consumers during the summer months. In either case you’ll know you’re eating the ripest, freshest and fullest flavoured foods you can buy when you shop locally and seasonally.

Here’s a list of some great sites to get you started on your local food journey.
http://www.farmersmarketsontario.com/
http://www.harvestontario.com/
http://www.simcoecountyfarmfresh.ca/
http://www.ourgreenbelt.ca/

Now that you have all that great local food on hand, you’ll want to keep the flavours as fresh and true as possible. Vegetable Salad Martini is a simple but spectacular recipe that highlights July’s great bounty!




Vegetable Salad Martini
Serves 8-10
Preparation Time 15 minutes
Notes: To kick it up a notch in style, add 2 cups of diced lobster meat, smoked chicken or canned crab pieces to the vegetable mixture.
Ingredients:

• 1 cup locally grown diced cucumber


• 1 cup locally grown diced yellow pepper


• 1 cup locally grown diced green pepper


• 1 cup locally grown diced red pepper


• 1 cup locally grown diced tomato


• 1 cup light mayonnaise


• 3 tbsp Olive Oil


• 1 tbsp red wine vinegar


• 2 tbsp Dijon mustard


• Dash of hot sauce


• Salt and pepper to taste


• 1 tbsp fresh squeezed lemon juice


• ½ cup chopped fresh basil
  
  1. Gently toss the diced vegetables together in a large bowl.
  2. In a separate bowl, whisk the mayonnaise, oil, vinegar, mustard, hot sauce and lemon juice together. Season with salt and pepper.
  3. Add the dressing to the vegetable mixture, ½ cup at a time ensuring you don’t overdress the salad.
  4. Serve the salad in individual martini glasses with the chopped basil as garnish.

Technology has certainly changed the world we live in and do business in. Although it can make our tasks faster it sometimes doesn’t make it all that easier. Some of you might have tried to access my website this past month and found the site out of order. No I haven’t burned the kitchen down (although my husband insists I will every time I grill bread and forget about it!), I was simply affected by a recent technology glitch from the hosting company I was using (not anymore). But I’m happy to say that thanks to the wonderful people at Compuville Systems I am back on line and open for business! It’s amazing how something like this that is out of your control can slow you down and affect your business. Gone are the days that we just simply pick up the phone for more information. Today’s business world demands as much information as possible and as quickly as possible at the tip of our fingertips.
As for the food that is at our fingertips, it too has been influenced by science and technology. Sometimes for the better and sometimes not so much! Take for instance the growing popularity amongst chefs to turn food into something that rivals any lab experiment. Probably the most well known chef for this culinary philosophy is Miguel Sanchez Romera, a neurologist by day and chef by night at his popular Spanish restaurant L’Esguard. He has combined his neuroscience background and the culinary arts to create dishes that have been wowing chefs and critics alike. Dr. Foam as he is known has also invented Micri, a magical new powder that is starch derived from yucca and tapioca for making emulsions. Some things I think are better left in the lab!
Now I’m all for technology when it comes to things like speed of communication, information gathering and other aspects such as this but as for food, well I’m a traditionalist and a purist. The simpler the better for me. A beautiful fresh off the vine tomato, a chewy piece of artisan bread and a cold glass of Pinot Gris has always set my beta bits on fire!
Summer is the perfect time to keep your menus simple and light. Fire up the grill the way our ancestors used to and enjoy this beautiful weather.

• Move over boys, the girls are back in town! How did it become common practice for men to be deemed the masters of the BBQ grill? In my house, it’s an argument over who gets to BBQ. My husband thinks he’s the better griller and it should be only his domain but quite frankly I love nothing more than heating up the grill and cooking our entire dinner over the coals. I love the simplicity of a meal cooked on a BBQ and the beautiful flavours that come from grilling everything from fresh vegetables to succulent peaches and plums and of course the ever popular steak. But hands down my favourite recipe for a great summer time BBQ is Grilled Shrimp & Chorizo Skewers with Spicy Bourbon Mustard. These are so easy and quick to prepare, can be used as an appetizer or as a main meal and pair nicely with a cold beer or a glass of Pinot Gris.
  To help get you started this BBQ season I’ve given you a few general grilling tips as well as this fantastic recipe. So for this Father’s Day why don’t you pamper that special dad in your life and show him just how great us Girl Grillers are! Enjoy!
  
  General Grilling Tips
  · You can check the level in your propane tank by pouring a cup of boiling water along the side and feeling the metal; where there’s still propane, it will be cool to the touch.
  · Never light a gas bbq with the lid shut
  · If you are grilling with charcoal, avoid liquid fire starters and self-lighting briquettes, which can flavour food. Use an electric starter instead.
  · First brush grill with vegetable oil or spray with cooking spray to prevent foods from sticking then preheat the grill on high for 10 minutes. Reduce heat to medium-high to grill.
  · Cook with lid closed for best flavour, even cooking and energy efficiency. Every time you raise the lid you drop the temperature.
  · Leave space between food items on the grill so smoke can surround and penetrate.
  · Sugar or tomato based bbq sauces burn easily and should only be applied in the last minute of grilling.
  · Don’t keep turning meat on the grill. This actually makes meat drier by lowering its temperature and extending the cooking time. Instead get the grill to the right temperature, put the meat on to sear, and then only flip once to evenly cook it.
  
  
  Grilled Shrimp & Chorizo Skewers with Spicy Bourbon Mustard
  Serves 4
  Preparation 20 minutes
  Cooking 4 minutes
  Notes: If using bamboo skewers make sure to soak for 30 minutes first to avoid them burning on the grill. The Spicy Bourbon Mustard sauce will keep in an airtight container, covered and refrigerated for up to 1 week.
  
  Ingredients:
  Skewers:
  16 extra large or jumbo shrimp, peeled and deveined
  Salt and freshly ground pepper*
  8 oz (250g) smoked, spicy chorizo (or spicy sausage of your choice)
  1 half onion*, quartered, separated into individual pieces
  2 tbsp vegetable oil* (for brushing shrimp)
  
  Spicy Bourbon Mustard:
  ¼ cup whole-grain spicy mustard*
  ¼ cup honey*
  2 tbsp bourbon (Jack Daniels or other)
  1 tsp hot pepper sauce*
  
  1. For the Mustard sauce, combine all ingredients in a small bowl. Remove 2 tbsp of sauce for basting shrimp and set remaining sauce aside.
  2. Heat bbq to high.
  3. Season shrimp with salt and pepper
  4. Cut chorizo into ½ inch (1-cm) round pieces.
  5. On each skewer, place a piece of onion, then skewer shrimp through the fattest part. Tuck the chorizo inside the rounded edge of the shrimp, and skewer through the rind of the chorizo. Finish by skewering through the tail end of the shrimp so the shrimp circles around the chorizo.
  6. Place 4 onion/shrimp/chorizo combo on each skewer.
  7. Brush shrimp with oil and grill for 2 minutes each side or until the shrimp is pink and the sausage is cooked through.
  8. Baste the skewers with the 2 tbsp of reserved Spicy Bourbon Mustard during the last 30 seconds of cooking.
  9. Serve immediately with remaining Spicy Bourbon Mustard for dipping.
  
  *Denotes recommended pantry item.

There's something about Mexican food that has always got my saliva juices flowing. The crisp tasted of cilantro, the heat of chipotle peppers and the crunch of a great tostada. When I was wandering down the aisles at my local grocery store this past Mother's Day (yes, that is what I requested - a few hours to poke around the store on my own without little hands reaching out of the buggy or the constant whine of "mom, can we get this and this and this?") I noticed this great product from a company called Charras. They are Corn Tostadas which are Mexican corn tacos. They come in a variety of flavours and are really versatile. So far I have snacked on them plain, dipped them into various things like salsa and guacamole, made them into "open-faced" tacos, spread them with avocado and sprinkled them with cheese and even crumbled them over a spicy gazpacho soup. Love them! The whole family likes them and with a fairly long 'best before' date, I'll be stocking up on them to take them to the cottage this summer. A nice cold Margarita and these to munch on may just become my favourite summer snack! Ole!

Ah, those little hand crafted cards that say “I love you mom”. Or the pencil holders glued together with hearts and the letters MOM. Or what about the paper mâché vase that holds those delicate crumpled paper flowers? If you have even the slightest inkling of what I’m talking about then you too have been privy to those special little presents that we as moms receive from our kids on Mother’s Day. As I type this I am looking at my “Best Mom” trophy that my 5 year old son made for me last Mother’s Day. It’s a Popsicle stick work of art that has great big globs of hardened glue hanging off of it and blue paint strokes that I’m told says “Best Mom”! My desk is small and somewhat cluttered with bits of paper, recipes, class notes and the odd hot wheels car but no matter how much I throw things out to maintain some sort of neatness I never part with my trophy. It takes pride of place right next to my computer screen. Helps me to remember on those days when I need a little boost that maybe I am doing an okay job as a mom to two small boys and even if it’s just for one day a year, they know it too! Here’s a recipe for Daffodil Cake that you can make for that special mom in your life or even with your kids to enjoy together this Mother’s Day. Enjoy!

Daffodil Cake*
Makes 1 cake
Preparation Time: 20 minutes
Baking Time: 35 minutes

Ingredients:
· 10 egg whites
· 1 ½ tsp cream of tartar
· 1 tsp vanilla
· ½ tsp salt
· 1 ½ cups sugar
· 1 ¼ cups sifted cake and pastry flour
· 4 egg yolks
· 2 tbsp sugar
· 2 tbsp orange juice
· 1 tsp grated orange rind
· Whipped cream and fresh strawberries – optional garnish

1. In a large mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form. Gradually add 1 cup sugar, 2 tbsp at a time, beating well after each addition until sugar is dissolved and egg whites hold stiff peaks. Combine flour and remaining ½ cup sugar and fold gently into egg whites.
2. In a small mixing bowl, beat egg yolks, 2 tbsp sugar, orange juice and rind until thick and lemon coloured. Fold 1/3 of the egg white mixture into yolks.
3. Spoon alternate mounds of white and yellow batters into an ungreased 10” tube pan. Gently run spatula through batter to give a marbled effect.
4. Bake in a 375F/190C oven for 35 minutes or until cake springs back when lightly touched.
5. Invert cake in pan on a rack until cool. Remove to serving plate.
6. Serve cake on it’s own or with whipped cream and fresh strawberries.

* Recipe adapted from The Canadian Living CookBook

Many years ago May 1st or May Day was a magical time to welcome spring. The night before May Day children would dance in the woods and make crowns of daisies. The next morning a tree would be chosen to become the May Pole which would be painted and decorated with flowers , ribbons and bright handkerchiefs. A May Queen would be chosen to lead the villagers in a dance around the May Pole celebrating spring. Whew! Sounds like a lovely tradition but a lot of work!!
My family’s May tradition revolves more around opening the cottage, cleaning out the cupboards and pantry and starting to stock them with a summer’s supply of easy but delicious staples to make my summer eating and entertaining a breeze. Having the advantage of starting fresh with a bare pantry every spring allows me to pick up all those great new items that I can’t wait to try out without feeling guilty about the amount of food that’s already in the pantry! Ingredients like pina colada shortbread, gourmet smoked salts and mango chipotle sauce will definitely grace my cottage pantry and table this summer.
If your kitchen or pantry is in need of a kick start but you don’t know where to begin think about our newest service The Kitchen Companion to help you out. We offer Personalized Kitchen and Meal Coaching designed to help get you organized in all facets of the kitchen. I’d be happy to discuss your needs with a free phone consultation today. I’ll help you make room for that Black Guava Daiquiri Jam and also show you how to use it!
So whether you choose to dance around the May Pole or simply put up the patio umbrella pole, enjoy the start of spring and pour yourself a cold drink....enjoy!

People often ask me what tools could I not do without in the kitchen. I think they expect me to ream off a whole list of gadgets and gizmo's but quite frankly there are really only a few essentials that I need. A good sharp chef's knife, a large easy to clean cutting board, a heavy bottomed saucepan and my poultry shears. Yep, I may be a simple knife girl but ever since my wonderful Aussie mom gave me a pair of poultry shears a few years ago I've been addicted to them.

Now as the name says these light weight but strong shears will make quick work of cutting up a whole chicken, snipping through those bones and joints like they were toothpicks. But there are many other uses as well. Great for all types of bones and hard to cut items such as seafood, string, food containers and more. Expect to pay about $45 but believe me once you get a pair you'll be "shear" happy!

I’m in the kitchen a lot, whether it’s cooking for my clients or for my family and I love it. Sometimes though I want to spoil me and only me! On these days I fix a simple but decadent snack for myself. Spiced Ricotta and Grilled Figs. This snack is perfect in the afternoon as a pick me up or as a special lunch treat. Because as the saying goes, “I’m worth it!” You are too, so enjoy!

Spiced Ricotta and Grilled Figs
Serves 1 as snack or light lunch
Preparation Time 5 mins
Cooking Time 3 mins

Ingredients:

• 1/2 cup of ricotta cheese
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp sugar, or to taste
• 2 slices of Fruit bread, thickly sliced and toasted
• 2 fresh figs, sliced
• 1 tbsp brown sugar

1. In a small bowl, mix the ricotta, cinnamon, nutmeg and sugar together. Adjust spices and sugar to taste.
2. Spread the ricotta mixture on two slices of toasted fruit bread of your choice.
3. Top the ricotta bread with sliced figs and sprinkle with brown sugar.
4. Place under a hot grill and cook until the sugar has caramelized and figs are warm.
5. Serve immediately.

Fish is one of those foods that people often avoid cooking at home. For some reason they feel it's too hard to cook and they don't know what to look for when purchasing fresh fish. Recently I conducted a cooking class that centred around the many types of fish and ways to cook it. We grilled it, roasted it, steamed it and baked it. Tilapia, Swordfish, Sea Bass, Red Snapper and Salmon were just a few of the many great types we sampled.
So when it came to purchasing my fish for the 14 class participants I went to the newest fish monger in town - Just An Olde Fashioned Butchery and Seafood. Bill's butcher shop has been around for awhile and is well known for it's great cuts of meat and the variety they stock but the seafood side is new.
Mike and the guys there were great and special ordered in the large quantities and types that I needed and were extremely helpful in getting the freshest fish possible for me. So if you're in the market for some great fish stop in at 165 Lakeshore Road East in Oakville, grab yourself some fish and then pop onto my website (www.thecookscompanion.ca) for some great fish recipes.

So you’ve boiled them, dyed them, coloured them, decorated them and had your fill of egg salad sandwiches! Now what do you do with all those left over Easter eggs? I’m taking a step back in time and using mine for Scotch Eggs tonight but with a twist. Try this recipe for Baked Scotch Eggs with Tarragon Sauce and now all you’ll have to concern yourself is how to eat all the chocolate bunnies before the kids notice!

Scotch Eggs with Tarragon Sauce
Makes 8 eggs
Preparation Time 30 mins
Cooking Time 25 mins
Note: A slight break on tradition with these Scotch Eggs being baked instead of deep fried. It leaves room on the calorie scale for a tarragon sauce to accompany them!
Ingredients:

• 450g turkey or pork mince
• Fine dry bread crumbs or cornmeal for sprinkling
• 8 hard-cooked eggs, shells removed
• 1/3 cup fine dry bread crumbs or cornmeal
• 1 egg, beaten

1. Divide mince into 8 equal portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8-inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs.

2. Roll sausage-coated eggs in crumbs and dip in beaten egg. Place on baking sheet and bake in preheated 375 F oven until lightly browned, about 20 minutes.

3. Serve with Tarragon Sauce for dipping.

Tarragon Sauce

Makes 1 ½ cups

Preparation 5 minutes

Ingredients:

• 1/2 cup plain yogurt*
• ½ cup mayonnaise*
• 1 tsp. sugar*
• ½ tsp. Dijon mustard*
• ½ tsp. lemon juice*
• ¼ cup finely chopped dill pickle*
• 1 tbsp. drained capers, minced
• 2 tbsp chopped fresh parsley
• 2 tsp chopped fresh tarragon
• 1 clove garlic, minced

1. Whisk together yogurt, mayonnaise, sugar, mustard and lemon juice in a small bowl.

2. Stir in pickle, capers, parsley, tarragon and garlic.

* Denotes recommended pantry items.

Here in Toronto the snow has melted, the sun is shining and the bulbs are starting to poke their heads out of the ground. In fact my garden’s colour palette is actually starting to take on new hues—pale green of the tulip leaves, pretty purple and bright white from the crocuses and deep red on the dogwood branches.

Just like the garden my dinner table is taking on the look of a spring kaleidoscope. As much as I love the hearty dishes of winter, spring is my favourite time to cook. I get inspired by all the new vegetables arriving in the stores and my menus become lighter and brighter bursting with the flavours of spring. Just the other day I picked up some beautiful young rhubarb with the palest of pink stalks and gorgeous pale green foliage. So beautiful in fact that the woman behind me at the checkout asked what I was going to do with it. I told her about the rhubarb fool recipe for that night’s class but I also remarked that it was pretty enough to put in a vase! I also picked up some fresh spring peas (which my husband so lovingly shelled for one hour that night!) for a spring pea, mint and potato dish that zinged with flavour and colour.

So if you’ve found yourself feeling a bit bogged down from all that hearty cold weather fare and late winter slush, head outdoors this weekend and take a cue from nature. Purchase what’s fresh and locally produced to help brighten up your mood and spring table.

March reminds me of many things but most of all, the Toronto Wine & Cheese Show. Now in it’s 24th year this show is synonymous for me with the month of March. Years ago my mother-in-law owned a wonderful company called First Impressions that supplied the LCBO and various importers and distributors of alcohol products with hosts and hostesses to sample their products at the LCBO and various trade events. So for years, yours truly transformed herself into the Pernod girl and hustled this aromatic spirit, complete with beret, short skirt and fishnet stockings at the show. This is when the show was 7 days in length and we worked everyday for 12 hours a day! Not that easy in scratchy fishnets might I add! As the days grew later and the week grew longer I saw my fair share of interesting “happy” characters!
Pernod is a star anise and aromatic herb based spirit that is not only great to drink but beautiful to cook with. Because of this there were often cooking demonstrations using Pernod by the great chefs from the Ottawa Culinary Arts Institute. Most often Prawn Pernod and I stood next to these chefs for days each year watching them flambé the Pernod with great fanfare.
Although I couldn’t look Pernod in the eye for a few years, it has come back into my bar and kitchen repertoire on a regular basis. I like mine on the rocks with a small splash of orange juice as well as in many seafood dishes.

In Saturday's Toronto Star, a columnist wrote an endearing column about learning how to make her grandmother's matzo ball soup. Endearing because she set out to learn this delicacy from her mother after realizing that there will be a time when her mother will no longer be around to bring the family together over this homey soup and her and her sisters did not know how to make it.

It struck a cord with me that there are so many family recipes that I don't have the foggiest idea how to make. I just take it for granted that my mom or aunt will always be there to make our family favourites like German Apple Cake, Oma's Spaetzle and Tante Ellen's potato salad. Now I can "make" all these recipes but in no way can I match the flavour or the generations of love and caring that go into these dishes. Each has a story to tell or a memory that goes along with it.

I think it's high time that I call up mom and spend a day in the kitchen with her. I'll work side by side with her and ask all those "obvious" questions about what make each recipe special. It will be great to have those recipes but more importantly it will be an opportunity to spend some quality time with a woman doing what she does best - making her family happy through the love she shows in her cooking! Now if we can only coax the secret ingredient out of Tante Ellen for her German potato salad - we know she's leaving something out but can't figure it out!

If April showers bring May flowers then March brings moaning and groaning from the kids and their never full tummies! That’s right March break is upon us and if your children are anything like mine they seem to spend their entire break whining that they’re starving (although they just ate 38 seconds ago) and there’s nothing to do (regardless of the jam packed week you’ve planned for them!). If that’s the case in your household then you’ll need to stock up on healthy and quick snacks that you can pack for junior or better yet get the kids into the kitchen with you and create these simple snacks together to help pass the time and teach them a new skill or two!

Here are two great kid friendly snack recipes. I’ve included some guidelines on how the children can help you out in the kitchen for the first recipe making it a great family activity. On our first day of March break yesterday my 5 year old and I made these two treats. He had a great time, loved the snacks and it was great fun to do together for one hour. Enjoy!

Note: When working with kids in the kitchen it’s important to have all your ingredients at hand and use child friendly utensils. The dollar stores have great deals on smaller plastic mixing bowls, wooden spoons, measuring cups and kid-safe knives.


Sticky Sesame Bananas
Serves 4
Preparation Time: 10 minutes Cooking Time: 5 minutes

This is a great snack for those craving a little something sweeter. Don’t be dismayed by the sesame seeds as they add a nice crunch to the bananas and kids love to do the sprinkling!
Ingredients:
· 4 ripe medium bananas
· 3 tbsp lemon juice
· ½ cup sugar
· 4 tbsp cold water
· 2 tbsp sesame seeds
· 2/3 cup low fat unsweetened yogurt
· 1 tbsp confectioner’s (icing) sugar
· 1 tsp pure vanilla extract

1. Peel the bananas and cut or break into 2 inch pieces. Place the pieces in a bowl, add the lemon juice and stir well to coat – this will help prevent the bananas from discolouring. Kid Doable!
2. Place the sugar and water in a small saucepan and heat gently, stirring until the sugar dissolves. Bring to a boil and cook for 5-6 minutes, until the mixture turns golden-brown. Adults only!
3. Meanwhile, drain the bananas and blot with paper towels to dry. Line a cookie sheet with baking paper and arrange the bananas, well spaced out, on top. Kid Doable!
4. When the caramel is read, drizzle it over the bananas, working quickly because the caramel sets quickly. Sprinkle with sesame seeds and cool for 5-10 minutes. Both!
5. Mix the yogurt with the confectioner’s sugar and vanilla extract. Kid Doable!
6. Place the bananas on a platter and serve with the yogurt dip. Kid Doable!


Crazy Carrot Dip with Dippers
Makes 1 ½ cups
Preparation Time: 15 minutes Cooking Time: 10 minutes

Your little ones and big ones will enjoy this low fat but tasty dip. The dip will keep for up to one week, covered in the refrigerator. Let the kids choose their dippers to help them feel part of this recipe.
Ingredients:
· 5 medium carrots, roughly chopped
· 1 tbsp olive oil
· 1 garlic clove, crushed
· ½ tsp ground cumin
· 2 tsp fresh lemon juice
· 1/3 cup plain yogurt
· Assorted dippers such as breadsticks, assorted vegetable sticks, whole wheat crackers

1. Boil, steam or microwave carrots until tender; drain.
2. Heat olive oil in a large frying pan; cook garlic and cumin, stirring until fragrant.
3. Stir in carrot and lemon juice; cook stirring until combined. Remove from heat and cool 10 minutes.
4. Using a blender or food processor, blend carrot mixture and yogurt until just smooth.
5. Serve carrot dip with your choice of dippers.

Ok, so I admit it....at times I can be a bit of food snob. It's not from owning a cooking school but more from my upbringing. My parents always believed in stocking the fridge with fresh fruit and vegetables. Very rare was there a sweet to be found unless it was of the homemade variety. Desserts and treats consisted of beautiful German Apple Cake or my mom's famous Black Plum Cake. All of these things have formed a fantastic foundation for my adult eating habits as well as the habits I have tried to pass down to my children.

So it was with a bit of hesitation that I said yes to my 5 year old when he asked if we could make the Snake Rice Krispie Treats that he saw advertised on TV (thank you very much Mr. TV Ad Exec.). We melted the margarine, added the marshmallows and stirred in the Rice Krispies. My son expertly greased his hands with extra margarine and dived into the gooey mixture with great abandon. He squished and squashed until he was satisfied with his snake shapes and proudly put them on the baking tray. To finish them off we drizzled a little melted Valrhona Dark Chocolate on top. What? Did you think I was going to use just any old chocolate?!

I am shameful to say that I have almost polished off the entire batch! I have had to sneak my mouthfuls from my son so as not to have to share. It must be some hidden unknown longing from my misspent healthy childhood that has caused me to gorge on these little snakes! Oh, well....off to make another batch before the morning so my secret is safe from the little ones!