The sun is shining in Ottawa today, we’re finally out of the thunderstorms, and I figure if I put a slushie drink out there, then the universe will respond and give us another beautiful hot sunny day tomorrow, JUST so we can enjoy this treat. Whaddaya think? :) After the long day at work some of us had today, really, something cold, slushy, creamy and slightly sweet is exactly what we all need. Continue reading “Dairy Free Frozen Orange Ginger Tea Latte”
Fruit butters are a beautiful thing. You get a powerful punch of intense flavour, perfect for spreading on toast or layering with whipped cream or mascarpone, or spreading over almond or peanut butter, or serving hot over ice cream…. with the advantage of a fraction of the sugar. This year I am switching over to butters. Jam is fine, but, the sugar I really don’t need. Its flavour I want! Continue reading “Rhubarb Orange Butter”
Rhubarb ginger vegan vanilla ice cream is swoon-worthy. I kid you not.
A bright pink delicate and slightly spicy ribbon of rhubarb and ginger punctuates the creamy texture of this ice cream to give a beautifully complex flavour that is both light and fruity and thick and creamy. Continue reading “Dairy Free Vanilla Rhubarb Ice Cream”
I think everyone has their food inspirations. For some of us, it’s a particular style, or chef, or cuisine that we always fall back on. For me, it’s my Italian roots. I can make anything out of a little rosemary, garlic, and lemon.
Every culture has it’s own language of the palate- it’s own particular set of flavour combinations that work well with different vegetables, fruits, and meats. Growing up with my nonna, anything with a hint of the smell of bubbling cheese and tomato sauce instantly brings me back to childhood. The fact that I can eat neither cheese or tomatoes anymore simply makes me embrace the flavours that remain, as tightly as I hold the memory of her soft cheeks, strong hands, wisps of silvery hair sneaking from her bun at the nape of her neck, and Wednesday afternoons making pasta and sauce in her basement kitchen, where I now sit typing to you. Yes, tastes are home and tender ghosts to me.