I have a gorgeous crop of rhubarb – that most undemanding and yet giving of plants – in my garden this year. A bumper crop. The leaves are massive and brilliantly green and the stalks are ruby-red – much redder than they have been in the past. I’m not sure if it was the long cold winter, or the slow, cool spring, but the rhubarb is thriving and I’m busy making use of the bounty. Continue reading “Vintage Rhubarb Custard Meringue Pie”
This rhubarb curd is a bit like an old-fashioned rhubarb custard pie in a jar. It’s brilliant by the spoonful but is perhaps more civilized when served with pound cake, or with a batch of scones, or as a topping for cheesecake. It is also perfect served with a bowl of fresh berries and whipped cream or stirred into natural yogurt. Use it like you would lemon curd. Continue reading “Rhubarb Curd”
Nanaimo Bars are quintessentially Canadian. They are to British Columbia what Butter Tarts are to Ontario, Flapper Pie is to the Prairies, Tarte au Sucre is to Quebec, and Figgy Duff is to Newfoundland: beloved and iconic. Essential pieces of our culinary history. Continue reading “a batch of stunningly good Nanaimo Bars”
Cooking, but even more particularly, baking, is such a useful and potent form of therapy for me. Continue reading “coconut cupcakes”
It’s Valentine’s Day this week and in my kitchen I’m making these four-ingredient, (happen-to-be-vegan) Valentine’s Day cookies. These are a breeze to whip up and are beautifully soft and delicious, almost disproportionately so when you consider how simple the ingredients are. Plus they’re good for the planet.
I did it! I walked 800 kilometres (500 miles) across Spain. It was brilliant. A long, slow, meditative walk across the country, over mountain ranges and across plains, through farms, villages, cities….
This will have to be a fast post. I’m about to board an airplane heading to Paris and then travel by train to St. Jean Pied de Port. And from there, walk 800km across Spain on the Camino de Santiago. I’m about to walk my dream…. Continue reading “chocolate tahini cake”