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THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Herb Pork Ribs

Ingredients:
  1. 1 rack pork ribs (whichever , intact
  2. 1/2 cup finely chopped herbs (half parsley, half summer savoury)
  3. 1/4 lime, very thinly sliced and then chopped (including zest)
  4. Juice of rest of lime plus 1 additional lime's juice
  5. 1 Tbsp prepared mustard
  6. 4 cloves of garlic, chopped finely
  7. 2 tsp brown sugar
  8. 1/4 tsp salt
  9. Pepper Combine herbs with lime, juice, garlic, sugar and pepper. Rub all over ribs and  let them marinate for as long as you can stand it. If you're cooking outside, braai over nicely-ashed coals. Otherwise turn the broiler to Hellish, and when it is as hot as it can get, pop the ribs beneath (I use my cast iron skillet) till one side is getting yummy-smelling with little black bits, then you flip them. About 10 minutes. Add a little bit of water to preserve the delicious pan-scrapings when you flip. It's done when the second side is also looking dark brown, another 10 minutes. Let the ribs rest in the pan, covered,  for another 10 minutes at least, covered with foil. Then cut them individually, pile into a bowl and serve with plenty of napkins and bowl of warm water for finger-dipping.