The month of October cannot go by without mentioning food. This is the month that our taste buds start to crave heartier meals and local produce is often at its peak with the abundance of apples, pears, squash, turnips and the like. You might go apple picking with the kids and then be stuck with 2 bushels of apples which will eventually get turned into every pie shape and form possible. Our children will be looking forward to devouring Hallowe’en treats (maybe not the best food group but it’s so much fun!!) and of course if it’s not you cooking the Thanksgiving turkey then chances are you’re still enjoying it and all the fixings at a family gathering. I’m getting full just thinking about it!

If you’re responsible for this year’s family gathering or just want a lighter alternative to all the major “eating events” this October you might want to try my Cream of Lettuce Soup as a beautiful starter to any great meal. It’s bright in colour, low on calories and will even have your kids eating their vegetables and drinking their milk.

Cream of Lettuce Soup
Serves 10-12
Preparation Time: 15 minutes
Cooking: 1 hr
Notes: The lettuce gives this soup a beautiful light green colour, perfect for the fall and like most soups it can be made the day before. Do not add the final cream until you are ready to serve and reheat gently so as not to curdle the cream. The soup may thicken upon standing so add additional chicken stock if required when reheating.

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 heads of Iceberg Lettuce, roughly chopped
• 1/3 cup uncooked long grain rice
• 6 cups (1500ml) good quality chicken stock
• 2 cups (500ml) milk (can use 1% or 2%)
• Salt and pepper to taste
• ¼ cup (65ml) 10-18% cream (your choice depending upon the fat content desired)
• ¼ cup coriander, chopped for garnish

1. In a large soup pot, melt butter over medium heat. Add onion and sauté until soft. Add lettuce, rice and chicken stock; bring to a boil and then reduce heat to low and simmer for 30 minutes.
2. In a heavy bottom pot, gently warm milk being careful not to scorch.
3. Cool soup slightly and blend in food processor or blender. You may need to do this in batches. Return the soup to the pot and add warm milk, salt and pepper to taste.
4. Just prior to serving add ¼ cup whipping cream. Serve garnished with coriander.

For some reason I struggled this month to find something inspiring and interesting to write to you about. Maybe my brain is in overload testing new recipes, getting the kids organized at new schools, working and figuring out how I’m going to manage 3 Thanksgiving dinners in 3 days! In any case I decided to look at last year’s October newsletter to see what we talked about. And then it hit me. I must be in some sort of subconscious depression because at this time last year I was on my way to Italy ready to eat and drink my way through Tuscany. Talk about inspiring. I started pouring through my photos, recipes and food goodies from that trip. I was startled to notice a few hours had gone by and I needed to get down to the task at hand.

All that reminiscing about Italy made me realize that although it’s great to revisit the past it’s also equally important to enjoy the here and now. So with that in mind, I’m going to celebrate October with my family and friends to it’s fullest. I may have to roast 3 turkeys at once to enjoy with 3 separate family and friend groups, I’ll dress the kids up to the nines and let them eat as much Hallowe’en candy as they can muster on the 31st, help bake 1000 Apple Crumble Pies at my son’s school and make 60 litres of home made soup and dish it out at Empty Bowls Charity Event. And through it all I’m going to remember how lucky I am to not only have a fantastic family to share this with but some wonderful friends to indulge in a glass of wine when my arm can’t stir another pot or baste another bird!

No matter how you chose to spend your October, try to remember to thank the people who you share your meals with for taking the time to stop what they’re doing, sit down and raise a fork with you!

Hi Erika,
I live in Canada and can find them at any major grocery store. Sorry I can't help you out in Ithica. I've checked their website and it shows they distribute to New York but not where. Perhaps you can ask your local grocery manager to bring them in for you? They're worth it!

“I’m hungry. There’s nothing to eat. You never buy anything good!”

Sound familiar? If so, chances are you have kids at home and hungry ones at that. Between dodging requests for sweet treats, the fridge door being open for what seems like hours while they complain about the lack of food or at least “good stuff” to eat, and trying to get supper on the table, after school snack time can often become more of a nightmare than dinnertime.

There’s no doubt about it that kids are hungry when they get home from school. They have had a full day of activity both physical and mental so it’s important to recharge their batteries. The trick is trying to give hem something healthy and satisfying but not too filling before dinner. As we head back to school here are a few snack suggestions to help you head the whining off at the front door and help your kids start their school year off right with a balanced and healthy diet.

Get your kids involved! Have your kids help plan the weekly snacks, make a list of ingredients, find them in your kitchen, and/or shop for them. It gives them a sense of control and accomplishment by letting them make choices whenever possible.

Put a copy of Canada’s Good Food Guide on your fridge and have your kids circle weekly food items. A picture is often a great reminder of what you have in the house and stops those impulse and often unhealthy snack grabs.

Get creative. For the days that you have time, introduce new foods. Kids will often try unfamiliar foods when they have transformed them into “personal creations” like funny face mini pizzas or fruit kebobs.

Be organized. For those busy days, have plenty of prepared snacks ready to go. Bags of their favourite dried fruits, seeds and nuts, yogurt and fruit cups or toasted whole wheat pita breads with their favourite spreads are just some examples.

If you’re really pressed for time and need to use prepackaged snacks, get your fat facts and sugar smarts right by reading the labels before you buy. Choose food and beverages low in sugars, other caloric sweeteners and solid fats.

In my 20’s I sampled the newest chic cocktails at the hippest clubs in town and flirted outrageously with the cute bartenders. Flash forward a few decades and cosmos and clubs don’t really factor into my life now that I have two young children. But that doesn’t mean that I can’t be a party mama! I love to invite my sleep deprived friends over for a night of chi-chi cocktails, adult conversation and the chance to flirt outrageously… with our hubbies. If you need some help getting your groove back, try these simple steps to hosting a cocktail party. Welcome back party mama!

1: The Invite
Send an email invitation but be sure to include some basics points such as the start and end time and the adults’ only theme. Although your first time mom friend may think it’s a great educational experience for junior, cocktail parties are not family events!

2: The Bar
There is no need to stock a full bar. Offer your guests a selection of beer, wine and a non-alcoholic option. I often provide one specialty drink to help get them in the party mood. You could offer a concoction like vodka and Red Bull which helps to keep those sleep deprived parents awake for the party! As for the amount of beverages you need, count on 1 bottle of wine (750ml) for every 2 guests. (Maybe 2 bottles per guest if there are a lot of moms in the room!)

3: Set Up
Set your bar up as a self serve area or consider hiring a bartender. This accomplishes 3 things:
1. The bartender won’t over pour the guests,
2. They will keep the bar clean and organized allowing you to socialize more
3. If done properly, they could provide some eye candy

4: Nibbles
You’ll have to provide something for your guests to eat but don’t feel you have to make everything yourself. If budget allows, hire a caterer to prepare 2 or 3 hot hors d’oeuvres that you can heat up and then put together a selection of high impact but low effort nibbles such as premium cheeses, good olives, artisan breads, specialty pates and cured meats. Make your offerings small enough to be handled with one hand. Parents don’t often get the chance to indulge and when they have a drink in hand they won’t want to put it down!

5: Atmosphere
Dim the lights, light some candles and delete all traces of The Wiggles from the ipod. The parents with the bags under their eyes will thank you!

6: All Good Things Must Come to an End
With the promise of the 2 year old’s 6am wake up call, signal the night’s end with the offer of coffee, something sweet to nibble on and the local taxi number.

By the time you read this I will have moved back to the city from my summer long holidays at the cottage with the kids. I will have said good bye to long days in the sun where playing and swimming take precedence over rigid dinner routines. On these glorious carefree days, the kids and I will often have a late supper of bread, cheese and tomatoes down by the water as the sun sets low in the sky. Come September and we are back in the city and fully immersed in work, school, daycare, swim lessons, soccer practice and everything else that city life throws at you we have to be a bit more organized regarding meal times. So as you settle yourself into back to school and end of summer routines here is a quick and healthy dinner recipe that will at least ease the burden of what to make for supper.

Chili Rubbed Tilapia with Asparagus & Lemon
Serves 4
Preparation 5 minutes
Cooking 10 minutes
Notes: The vegetables can be prepared in the morning or even the day before. Feel free to substitute the asparagus with green beans, sautéed Asian greens or broccollini.

Ingredients:

• 750g asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tbsp chili powder*
• ½ tsp garlic powder*
• ½ tsp salt*, divided
• 450g Tilapia, Pacific sole or other firm white fish fillets
• 2 tbsp olive oil*
• 3 tbsp lemon juice*

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.

2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large non-stick skillet over medium-high heat. Add the fish and cook until just opaque in the centre, gently turning halfway, 5 to 7 minutes total. Remove fish from pan and keep warm. Return the pan to the stove and add lemon juice, the remaining 1/4 teaspoon salt and asparagus and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve immediately with the fish.

By the time you read this I will have moved back to the city from my summer long holidays at the cottage with the kids. I will have said good bye to long days in the sun where playing and swimming take precedence over rigid dinner routines. On these glorious carefree days, the kids and I will often have a late supper of bread, cheese and tomatoes down by the water as the sun sets low in the sky. Come September and we are back in the city and fully immersed in work, school, daycare, swim lessons, soccer practice and everything else that city life throws at you we have to be a bit more organized regarding meal times. So as you settle yourself into back to school and end of summer routines here is a quick and healthy dinner recipe that will at least ease the burden of what to make for supper.

Chili Rubbed Tilapia with Asparagus & Lemon
Serves 4
Preparation 5 minutes
Cooking 10 minutes
Notes: The vegetables can be prepared in the morning or even the day before. Feel free to substitute the asparagus with green beans, sautéed Asian greens or broccollini.

Ingredients:

• 750g asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tbsp chili powder*
• ½ tsp garlic powder*
• ½ tsp salt*, divided
• 450g Tilapia, Pacific sole or other firm white fish fillets
• 2 tbsp olive oil*
• 3 tbsp lemon juice*
  
  1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.
  
  2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large non-stick skillet over medium-high heat. Add the fish and cook until just opaque in the centre, gently turning halfway, 5 to 7 minutes total. Remove fish from pan and keep warm. Return the pan to the stove and add lemon juice, the remaining 1/4 teaspoon salt and asparagus and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve immediately with the fish.
  
  *Denotes recommended pantry item.

As I sat on the dock at the cottage watching the kids happily splashing in the warm waters of Georgian Bay, a weekend cottage guest of mine turned to me and said a tad bit sarcastically, “Well I guess you’ll be sad soon because there’s only 5 more weeks of summer holidays!” In response, I picked up my icy cold glass of Mojito Mango Madness, smiled sweetly at them and said “Yes and while you’re sitting in Sunday night Hwy 400 traffic I’ll be sure to check off the calendar right before I go for another jump off the dock.”

I don’t know why so many of us insist on talking about how short our summer is or how disappointing the weather can be. It seems like we’re never happy living in the glorious moment of summer, we must always complain about something. If you don’t want to talk about heading back to school, to work or even to the city then take a cue from me and mix yourself up a batch Mojito Mango Madness and enjoy August to its fullest! Happy summer!

Mojito Mangoes Madness
Serves 6
Preparation Time: 55 minutes including marinating time
Notes: This take on the popular Mojito drink can be used as a fabulous dessert by serving it with vanilla ice cream (before freezing mangos) or as a delicious frozen blender drink for those hot days of summer. In either case, the mint, mango and rum are a perfect combination.

Ingredients:

1. 2 limes, cut into ½ inch pieces
2. 1 cup sugar
3. 1 cup mint leaves
4. 375ml white rum
5. 3-4 mangoes, peeled and sliced
6. Vanilla ice cream (if using as a dessert)
7. Sparkling soda (if using as a frozen drink)
   
   1. Combine lime, sugar and mint in a heavy glass or ceramic bowl; crush and grind with a pestle or wooden spoon until juices start to run from limes and sugar beings to dissolve.
   2. Add rum and stir until most of the sugar dissolves.
   3. Pour mixture over sliced mango, cover and refrigerate for 30-45 minutes.
   4. If using as a dessert, remove mango from bowl, using tongs, leaving lime pieces behind.
   5. Serve mango with scoops of vanilla ice cream, a splash of rum marinade and sprigs of mint for garnish.
   6. If using as a frozen drink, remove mango from bowl, using tongs, leaving lime pieces behind. Freeze mixture (rum, mango and mint) in 2 cup quantities in either freezer bags or plastic covered containers. When ready to use, add frozen mango mixture to blender and puree. Add sparkling soda (to taste) in blender and blend well. Pour into chilled glasses and serve with mint sprigs.

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!