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We often enjoy a cheese plate for dessert, and sometimes add a piece of dark chocolate to it. Castello Cheese has taken the idea further, creating an entire dessert platter. They’ve chosen three of their cheeses—Castello Creamy Havarti, Blue Crumbles, and Double Crème White. We’re modifying that a bit with our own choices: brie or…
Continue reading “VALENTINE’S DAY: Chocolate & Cheese Plate Pairings”
Avocado halves garnished with black and white sesame seeds, at Bo’s Kitchen. We often enjoy an avocado half for breakfast, plain or with a splash of balsamic vinegar. We also have it as a first course with lunch or dinner. While we’ve filled the centers with everything from tuna salad to marinated cherry tomatoes…
Continue reading “FOOD FUN: Garnish Your Avocado Half”
[1] Classic poutine (photo © La Poutine Week | Facebook). [2] Gourmet poutine with boar shank, duck confit and foie gras sauce (photo © Brasseur de Montréal). [3] Poutine topped with General Tso’s Chicken (photo © Wok N Roll). [4] Pulled pork poutine (photo © Dirty Dogs). [5] Surf and turf poutine with pork and…
Continue reading “Have A Poutine Party For La Poutine Week (+ Recipes)”
[1] Black tea served in grandma’s porcelain cups (photo AGPhotographer | Canstock). [2] Prefer green tea? Compare different brands of Dragon Well, Gyokuro, Sencha, etc. (photo courtesy Kanaya Tea). [3] The winner of our first round (photo courtesy Harney & Sons). Cold enough for you? There’s a reason that January is National Hot Tea…
Continue reading “TIP OF THE DAY: Brewing The Cup Of Best Tea”
Generate oohs and ahhs with glitter ice cubes (photo courtesy A Subtle Revelry). Topping ice cubes with edible glitter: We love this idea from A Subtle Revelry. It’s spot-on for New Year’s Eve or any holiday of the year, plus celebrations like birthdays and festivities like the Super Bowl. For sparkling wine, ginger ale,…
Continue reading “TIP OF THE DAY: Glitter Ice Cubes”
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