Glazed Parsnips

This time of year, it’s all about root vegetables.  The more of them we eat, the better we’ll be able to handle spring when it comes.  Which is not today.  This is how Mom used to cook parsnips, glazed in a cast iron frying pan.  It is still my favourite way to eat them. Parsnips…

Dutch Baby

For a few summers when in my teens, I was fortunate to be taken along to the Okanagan for a few weeks to babysit.  Besides spending hours on the beach and boating, I soon took over the morning breakfast ritual.  Out behind their cabin was a wood oven with a ¾” sheet of steel for…

Mixed Baking Spice

A spoonful of this, and a spoonful of that ~ usually we add many different spices to a baking recipe.  However, there are lots of times that adding a premixed spoonful will give you great results, with a bit of mystery that you wouldn’t get by mixing in two or three.  Speculoos/Speculaas cookies and biscuits…

Early Springtime in the Early Days ~

These past few warm & sunny days are reminding me so fondly of our early Februarys on the farm.  Added a little remembrance to my Stories page today.

Rutabaga with Dijon

The under-loved rutabaga (swede, neeps or yellow turnip) has been part of the European diet since pre-historic times, and been used as livestock fodder since at least the 1400’s. It has fed folks through famine, and kept livestock alive through the winter.  It may be whimsy, but I can easily visualize a young serf walking…