All posts tagged: homemade

asparagus nettle shiitake pizza

asparagus, nettle, and shiitake pizza

Real talk: this was a spur of the moment post, which is not usually how I roll. I have a few ideas sketched out for this month, but as this week was rolling along I wasn’t feeling motivated to work on any of them. But it just sort of happened organically, one of those situations where what I have in the fridge also happens to be seasonal and also jives with a bookmarked recipe I’ve been meaning to try out. We’ve been picking up asparagus the past few weeks at the Memorial Centre Farmers’ Market because I really can’t get enough of it, plus it’s such a short season that we might as well eat it while it’s at its peak. The last time we were there, I noticed that the first stall we passed on our way was selling nettles. I’ve seen and heard of them before, but had never used them. I struck up a conversation with the woman running the stall, who gave me very clear instructions on how to safely handle and prepare …

whole wheat no knead bread with chestnut jam

no knead whole wheat bread + vanilla chestnut jam

This has been my go to bread while I have been without a sourdough starter (somehow mine ended up in the cupboard instead of the fridge, RIP). It’s almost entirely whole wheat, but it tastes surprisingly sweet due to a recent addition to my pantry: white whole wheat flour. White whole wheat flour IS 100% whole wheat, so don’t let the name fool you. The whole wheat you’re probably used to seeing in the grocery store is made from red wheat, which has a darker colour and stronger flavour. White whole wheat flour is made from white wheat, which is lighter and much milder. I tried chestnut jam for the first time when I was in France WWOOFing on an organic farm last month. Since they grew their own chestnuts, their confiture de marron was homemade and a staple on the breakfast table each day. I slathered it onto my bread and stirred it into my porridge, so taken by the earthiness and subtle sweetness of this spread. I knew I needed to make it when I got home. …

peach sumac shrub

peach sumac shrub cocktail

Once August has arrived, I’m ready to pounce all over the stone fruits in the market, especially those sweet Niagara peaches. There is no other produce quite so aromatic as a ripe peach, its sweet scent drifting through the breeze (if we should be so lucky to even HAVE a breeze, it’s been so damn hot) as you walk from stall to stall. And who doesn’t look forward to standing over the sink as you bite into a mega ripe peach, knowing that the juice will dribble down your face and arms and that you have zero control over it. Now that we are reaching the end of August, I’ve now indulged in my fair share of over-the-sink peaches, as well as added them to pies, salads, granola + yogurt, you name it. I ventured away from my usual peach-scapades this year by making a cocktail. This isn’t something I normally do as a) cocktails seem complicated and I’m quite lazy, and b) we have beer on tap in our fridge downstairs now.. (yes, seriously). However, …

vegan gluten free hearts of palm tacos

hearts of palm tacos with cilantro lime crema

I was toying around with this recipe a little while ago when it seemed that spring was first upon us, but now it’s almost officially summer. Time moves so fast! I’m trying to ground myself in the here and now by enjoying the abundance of wild green things in our garden, nibbling on the slowly ripening blackberry bush (!!), and making iced tea with the absurd amount of lemon balm and mint we have going on. Summer is treating us pretty well so far: we’ve been strawberry and raspberry picking, taken some time to relax in the county, and celebrated my older brother’s wedding a couple weeks ago! With many types of produce having such short growing seasons, it’s easy to feel like you’re constantly behind as a food blogger during the spring and summer months. It seems like people move so quickly to post about the next available produce that I perpetually feel like I’m behind, looking at other bloggers’ recipes for peach this or red currant that, while I’m still daydreaming about strawberry rhubarb pie. However, I …

honey buttermilk pie

honey buttermilk pie

I have been on a pie rampage lately when it comes to library books. In fact, I have 5 pie/baking related books out right now, and they are all open and scattered throughout the house. I have been looking for inspiration for new flavours, especially in this time of year when there isn’t a whole lot available for pies besides citrus. A custard pie seems appropriate considering there are no fresh berries available for a while still, and the light floral notes of honey seem spring-y to me! I got the idea from the Four and Twenty Blackbirds salty honey pie, which seems to be super popular with their customers. I opted for buttermilk since I thought the acidity would cut through some of the sweetness, and followed their suggestion to sprinkle some Maldon on top once it came out of the oven for the same reason. The women behind this pie shop have some amazing skills, and I definitely recommend their book for technique, flavours and great pictures. I think we are quite lucky around Kingston …

diy homemade hair conditioner

DIY natural hair conditioner

Yes, it is possible to cut your bill at the drug store and make your own conditioner at home! This alternative is way cheaper, is better for your body and the environment, and it actually works. I know people are often skeptical of hippy-dippy alternatives, but I wouldn’t have made the switch if it left my hair a rat’s nest. The greatest thing about this homemade hair conditioner is that it only has two ingredients, one of which flows from your tap… Water + apple cider vinegar = the dreamiest hair conditioner! I imagine you could play around with the ratios if your hair is particularly thick or wild, but I have found that this recipe works great for us. Yes, while you are in the shower, your hair is going to smell like vinegar. Once you rinse it out, your hair isn’t going to feel like you just used conventional conditioner with all the extra stuff in it that coats your hair. But once you start brushing, your hair will be tangle-free and super smooth. It also …