When I was growing up, my mom made a very cakey bread at Easter – called babka, usually with a glazed top, a very open texture and a smattering of raisins. While I learned to cook most of the savoury Polish dishes she made for… Read More
Over the years I’ve made butternut squash soup a few times and I think I do it differently each time. Last night time I roasted the squash first along with some celery, a jalapeno and a couple carrots. Meanwhile, I caramelized some onions in my… Read More
I made a pot of corn chowder last night for our dinner. I’ve always loved corn soups. The most memorable corn chowder for us was on a visit to Chicago when our friend Stagg and his family took us to Ditka’s for dinner. The whole… Read More
I like to cook, but I do so without very many gadgets. We have a small kitchen and there isn’t a lot of room for stuff we don’t use all the time. Much to the surprise of most people who notice, we don’t even have… Read More
It might have been 30 years since I’d had French Toast. Then one day, I thought, “I think I’d like some French Toast.” Don’t ask me what got into me. I had some crusty Italian bread and I left enough for 4 thick slices overnight.… Read More
There is a dish called Shakshuka in which eggs are poached in a spicy tomato pepper sauce. I’ve been thinking about making this for some time. Meanwhile, I’ve been reading Vivian Howard’s wonderful book Deep Run Roots and noticed she has a recipe for Stewed… Read More
I love this extra-hot “Polish style” mustard, available at Starsky’s. Serious mustard.
We trundled off to yumart today as our old friend Claude Breeze’s exhibition TOYBOX was opening up. We’ve known Claude since about 1980 or 1981, when we were among his painting students at York University. Somehow or another, after we graduated from York we remained… Read More
You might not even realize Tasty Korea is there, although the new sign helps. There are three businesses in one at this point – flowers, tea and excellent Korean take-out, just up the street from us. I stop in for lunch to go on a… Read More
Growing up, I had an aversion to all mushrooms. I think my young palate couldn’t cope with their unique texture, and as well, I’m not convinced I had an opportunity to enjoy really well-prepared mushrooms as a kid. My aversion disappeared in early adulthood, and… Read More
27th Street 