Solstice Greetings!

Hello Friends and Family! โค

‘Tis I, your friendly neighbourhood chef and community mom. On this week’s adventures, we are learning about sap production, specifically from a Box Elder tree! Takes a bit more sap from the B.E. tree to boil down into something viable, but the cool thing is it turns this really beautiful gold – caramel color and tastes reminiscent of butterscotch.ย  When my husband told me this was a thing, I was skeptical but researched it myself and sure enough, he was right. After burning the first batch [I knew better, but left it anyway], I’ve managed to make a decent round #2. We are still getting sap and boiling it down, and will likely tap the good maple in the front yard yet too.ย  The other maple, while full and beautiful, is too full and has too many small suckers that were left to their own devices.



Post holiday post

Hey fam! I hope you all had a pleasant holiday season! Sometimes a lot of us struggle during the holidays, myself no exception. Usually tis the season for going into debt, panic attacks over money, relatives, and how we think things should be as opposed to how they are. Our emotions can get in the way of what *should* be some enjoyment. The reason we all get together is because we love each other and want to enjoy one another’s company… Which we can do year round regardless. The holidays seem to enforce a sort of unwritten obligation to our families (sometimes the toxic ones, unfortunately). Anyway. What I’m trying to say, is that my holidays were good. Not perfect, but like so many others we have issues within our own immediate family. Hopefully, in time, they will resolve. Until then, keep on keeping on I guess.

Onto business, and planning for the new year.

There are instances when I’m doing a gig, and the spread turns out SO FREAKING GOOD, yet not a single photo was taken. That would be me, this weekend. Good gods. Theres only so many hands, and when I’m struggling to get things out on time, there is not enough hands to stop and take a photo for posterities sake. Ah well.

The one photo I have is the soup I’ve reheated today. And one snap I snuck this morning of my new favorite scone.

I made 2 soups for the farm law workshop at MFAI this weekend. Chicken and squash. Those scones I was referencing? Blueberry banana ๐Ÿ˜๐Ÿ˜๐Ÿ˜ they were fantastic!! I really wish I would have made a full (giant) batch now. Darn, I guess I’ll have to make them again! Ha!!

I hope you’ve had a wonderful weekend, I’ll catch you soon! Love you!

3rd time is the charm?

Cookbook. For real.

Have you ever been published? Do you have any tips or tricks? I think I’m about halfway through my book proposal right now. Are there any dishes I’ve made that are a MUST for inclusion? Reach out.

Thanks, love you!

Well, I did it…

I held my first pop-up dinner at MFAI!

And for my dear friends that showed, they got a real treat!

Just a quick 4 courses, BYOB business.

Ehhhh yea I had a typo. I thought I ordered carrots (nope) and totally neglected to add Romanesco in the appropriate place.

Do not adjust your screens: these colors are vivid! ๐Ÿ˜

Spiced popcorn.

Aronia berry reduction.

Veggies, prior to roasting.

My little helper, all too excited to walk over after school today.

Course 2.

Course 3.

Personally I didn’t get plated pics of the first or last courses, but I know my guests did. Maybe there will be an edit in the future to include those.

I want to thank the farmers,for providing, and for my friends, for showing up.

Thank you. I am ever so grateful.


First Pop-up Menu

This could be rather important to those coming to dinner at MFAI next Friday [December 8].




4 COURSES + BYOB + $40 + gratuityย = GOOD TIMES HAD BY ALL


warm braised green salad * walnut vinagretteย 

roasted roots harvest hash

roasted local cornish hens with a local, organic mashed potato

flourless chocolate cake, organic crema


[*please alert chef to nut allergens ahead of dinner]


If you have not made your reservations, please do so immediately via messenger, standard messaging or even the out-dated phone call!ย  Get placed on the guest list so you don’t end up hungry!




Not a joke. Apparently can be done.

The internet said so here, here and here.


Peel. As you would a potato (the skins are quite bitter, as i read.). And prepare as you would any potatoes.

These I wanted to try with some insanely fresh rosemary from Michael Fields… Sauteed some garlic, dumped in some butter and olive oil.. Added the tubers and some water. Covered, let it poach til tender. I did add some salt and pepper but not much.

Other weird yet delicious things on tonight’s menu:

~curried beef

~braised cabbage with fennel & caraway seeds and Serrano- tomato salsa.

~peanut butter cookies (thanks Krystal!) With cherry cordial kisses

Dinner was hella good, AND I LEARNED SOMETHING.