Make Christmas Crunch with Maple Granola
Olive Oil & Maple Granola
Retailers waste no time putting up the wreaths and red bows, but surviving the holiday season can be an emotional marathon that demands a hearty breakfast
By Louise Crosby
Apparently Christmas is coming. Here we were, meandering our way through a long, leisurely fall full of colour and unseasonably warm temperatures, gorgeous afternoons with soft light, long shadows, beauty all around. Then suddenly, out of the blue, it seems, we’re bombarded with evergreen boughs, sparkly lights and commercial enticements to spend money. Bing Crosby and I’m Dreaming of a White Christmas piped over the sound system in my grocery store five weeks before the big day. It’s enough to put you off the whole thing.
Grumble, grumble. Christmas will get you in the end, though. It’s inevitable that one of these days a switch will go off, and I’ll be all for it, heading out to get a tree, setting out the candles, baking cookies. In fact, I’m already planning the ...
Squash and Swirl
Pumpkin Bread with Toasted Walnut Cinnamon Swirl
Like little woodland creatures preparing for winter, now is the time to gather your nuts. And like a human about to hibernate, bake a warm toasty pumpkin bread.
By Louise Crosby
You don’t need me to tell you that squash is a superfood, packed with carotenoids, particularly beta carotene, which the body converts into vitamin A. And you already know that squash is high in fibre, potassium, vitamin C and magnesium, that it is important for good vision, bone growth and healthy reproduction, and that it helps maintain healthy blood pressure, lowers cancer risk, and boosts immune function. Bottom line, you’ll agree: we should all be eating more of it.
So, in addition to turning squash into soups, adding it to stews and risottos, stuffing it into pasta, and just plain roasting it, squash can be a key ingredient in baked goods, such as this Pumpkin Bread with Toasted Walnut Cinnamon Swirl, tweaked ever so slightly from At ...
Hip, Hip! Pipérade!
Eggs in Pipérade
Cracking a bright yellow yolk into a fragrant tomato mélange is just one variation on an old world theme that never gets tired, is easy to prepare and always hits the spot
By Louise Crosby
My Dad was never much of a cook, but in his later years he started making Chinese stir-fries. Shrimp stir-fry was his signature dish, worthy of special family dinners. This was good; it gave my mother a break from the kitchen and it gave him a new interest in his retirement.
Another dish my Dad knew his way around, because he was practically raised on it as a boy in Yarmouth, Nova Scotia, was fried potatoes and bologna, with sliced bread and molasses on the side. Good, honest food, I guess. Later, after most everyone stopped eating bologna, he would make his own lunches when he was home by emptying leftovers into a fry pan (hopefully there was potato!), giving it a sizzle, and then breaking an egg over the top.
He was definitely on to something. Eggs cracked over food, ...
Ode to Leila and Her Butter Patties
What makes china fine
Packing up mom's possessions can mean a rediscovery of life's simple pleasures, such as solid and generous friends, sipping tea from flower-like cups, and tiny little plates used solely for butter.
By Louise Crosby
My mother was raised on a farm in Nova Scotia’s Annapolis Valley, near the town of Aylesford. She attended Acadia University in nearby Wolfville, where she met my Dad. They got married in 1949 and proceeded to have four children as they made their way west and settled in Ontario. Mom is now 89 years old and, following the death of our father, Ron, earlier this year, she is about to sell their home and move into a seniors’ residence.
Her name is Leila Kathleen. Her sister is Iona, their mother was Etta, and she had aunts named Marjorie and Mabel. She came out of a farm culture, where people made do, lived simply, and held to strong values. She painted watercolours and taught piano, and was a wonderful mother, sweet and full of ...
Get all pesto with a ritzy risotto
Oven Risotto with Kale Pesto
Treat your vegetarian friends to a bright green dish that will not only fill their tummies with a healthy treat, it will lift their spirits with its lush color as it comforts the soul with its warm, cheesy texture
By Louise Crosby
Round about this time of year, with the winter chill setting in, it’s nice to get away, not necessarily to a warm, sunny beach, but somewhere with a different view. Not too long ago, I went with two friends to New York City and got a whole new world. As anyone who has spent time there will know, it is a noisy, exciting, inspiring and exhausting place. And the food is delicious if you find the right spots.
My friends are vegan fitness trainers whose idea of a perfect Sunday morning is to run a half-marathon or sprint up and down the CN Tower. So we typically left our hotel room in the morning and didn’t return until late at night, having walked at a fair clip the entire day to our various destinations. There was a ...
Highway 17, the road not taken — sadly
Travel: Ontario's Highway 17
Highway 17, which is the Trans-Canada Highway in Ontario, is surprisingly untravelled -- mostly because Canadians know other countries better than they know their own.
By Charley Gordon
If you’re tired of the predictable travel articles about beaches in Asia, castles in Europe and gourmet food just about anywhere, this is the travel article for you. It’s about good old Highway 17, the one you can drive for four days and still be in Ontario.
Highway 17, which is the Trans-Canada Highway in Ontario, is surprisingly untravelled. This is not because of the scenery, which is often magnificent, or the road itself, which is well-maintained and easy to drive. It is mostly because Canadians know other countries better than they know their own.
It’s a safe bet that more Torontonians have been to Bangkok than to Sudbury. For them, the north begins around Orillia and ends before North Bay. On their summer travels, they don’t get to ...
Spawn a love affair with Maple Mustard Grilled Salmon
Maple Mustard Grilled Salmon makes for a hearty treat that's easy to prepare and doesn't require many ingredients
By Louise Crosby
Many are the times I’ve wracked my brain for something quick and easy to make for dinner, and this salmon recipe has often sprung to mind. It’s tweaked only slightly from Chef Michael Smith, FoodTV host, cookbook author, and “official food ambassador for Prince Edward Island.” (Watch the Food Network and you can’t miss him.) I’ve made it a million times.
The recipe is simple to prepare, doesn’t require a lot of ingredients, and lends itself to innovation; dress it up with a pinch of curry or chili powder, or take it in an entirely different direction with some chopped parsley and dill. Substitute honey for the maple syrup, marinate for the allotted time or skip this step altogether, grill it on the barbecue or pop it into a hot oven.
Whichever path you take, it will be delicious, especially served with crispy roasted ...
The perfect potato ode to Thanksgiving
Yukon Gold and Sweet Potatoes Anna
The fancy potato cake first made famous by Julia Child is a tasty alternative to the standard holiday mash slathered in gravy
By Louise Crosby
Thanksgiving in my extended family has become a huge affair. That’s because we now number 25 people, plus any others who happen to be in the picture. The brave household that offers to host must find enough tables, dishes and cutlery to seat everyone, and usually cooks the main event, in this case a turkey. The rest of us bring appetizers, mashed potatoes and other vegetables, and a few desserts, typically involving pumpkin or apples. Pot luck, it’s the only way to go with a crowd like this.
Notice I said mashed potatoes. Feeling like a change, I offered to make Duchess potatoes this year. Admittedly, these are labour intensive. You start with mashed potatoes but then add egg yolks, cream and butter. This mixture is spooned into a pastry bag fitted with a star tip and piped into swirly mounds, ...
Review: Peaches pushes the body politic
The performance artist, composer and electronic musician hit the stage accompanied by dancing labia then took a walk over the crowd encased in a gigantic condom
By Katherine Monk
October 6, 2015, VANCOUVER, BC -- Katy Perry has dancing sharks. Peaches has dancing labia.
There’s a good argument to be made for the merits of each mascot sidekick – an uncoordinated shark made Perry’s Super Bowl performance a viral sensation, and Peaches plushy vulvas have brought the Toronto-raised, Berlin-based performance artist international acclaim as a gender activist with a sense of humor.
But even without the shock value of gigantic stuffed genitalia prancing around the stage, there’s a clear difference in showmanship and intent that makes a Peaches show more than a night of entertainment.
The woman born Merrill Beth Nisker is able to straddle disparate worlds through her weird mise-en-scene that uses the tricks of arena rock theatrics while mocking their phallocentric ...
Mob Rule: Part 7
Meet the Goombah
Looking to impress his new lady friend, Jack takes her on a ride in his boss's deep purple Packard before giving her a tour of the family business, where the faces of dead dons hang on the wall and a counting room the size of a school gym sloshes over with cash
By John Armstrong
I stood outside on the sidewalk smoking and double and triple-checking my reflection in the doors, compulsively smoothing the brim of my hat and adjusting the knot of my tie like a teenager. I was considering a quick polish of my spats on the back of my trousers when I heard the horn.
Horns, I should say. Somehow Frank had gotten instructions out for them to use his pride and joy to taxi Vanessa, his 1933 Packard Touring Sedan, a great 12-cylinder beast of a thing whose massive chrome prow makes it look more like an ocean liner than an automobile, as if one had sailed up to the docks and then just said, “the hell with it, what did you say the address was?”
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