Forget everything you think you know about hosting. The dinner party isn't about recreating some Martha Stewart fever dream with hand-pressed linens and seven-course meals. (Man she messed with Baby -boomers and Gen X! ) It's about creating a genuine connection in a world that's forgotten how to sit still together. Those leading this renaissance understand something crucial: people don't remember whether your napkins matched your centerpiece. They remember how you made them feel when they walked through your door. Food bloggers like Kim Roberts of Feed My Friends   have been championing this approach, focusing on bringing people together rather than creating perfect tablescapes. This shift matters because we're living through what experts are calling a loneliness epidemic. Despite being more "connected" than ever through social media, genuine face-to-face interaction has become surprisingly rare. The surgeon general has prescribed dinner parties as medicine for social isolation. (Isn't that EXCELLENT?) When top health officials are telling us to gather around food, maybe it's time to listen. There's something magical that happens when you invite people into your actual space. It's not just about the money saved (though that's nice). It's about the intimacy created when someone trusts you enough to prepare their food, and when conversations can stretch long past the last call; though my friends were shoved out recently when midnight 'rounded the hour. LOL Cooking for others is fundamentally different from grabbing takeout together. It's a gesture that says: I spent my time thinking about you. I planned because you matter. I'm sharing not just my food but my space, my effort, my attention. That's the secret ingredient missing from restaurant meetups. No matter how great the ambiance, you're still performing politeness for strangers, racing against closing time, and competing with neighboring tables' conversations...though eavesdropping can be a lot of fun too. Thank God one of the biggest trends driving the dinner party comeback is the embrace of themes! Hip-hip hurray. I love a reason to gather - aprés ski fondue nights in February, Kentucky Derby gatherings in May, and spooky meals in October. These aren't Pinterest-pressure situations. They're permission slips to have fun. Themed parties also solve the dreaded "what should I bring?" question. Derby party? Mint juleps are obvious. Fondue night? Someone's bringing bread, and someone else handles the cheese, right Krista (wink)? Start small. Seriously. Your first dinner party doesn't need to seat twelve people or feature hand-rolled pasta. Invite four friends - my current favorite number at the table is six. Make one thing you're confident about. Scoop ice cream for dessert. The goal isn't to prove you're the perfect host. It's to create space for real connection, the kind that happens when people feel welcomed rather than impressed. Here's what elevates an evening for me, good lighting (candles always feel special) , comfortable seating, and food that can mostly be prepared ahead. If you're stirring risotto while your guests make small talk in the kitchen, you're doing it wrong. Hosting experts like Akilah Releford Gould, who shares practical tips on TikTok , emphasize that simple preparation beats elaborate execution every time. The reason dinner parties work is vulnerability. When you invite people into your home, you're showing them your real life. Your slightly cluttered counters, your mismatched dishes, your dog who begs at the table. This authenticity permits everyone else to drop their guard too. You're not performing for other diners or rushing through courses. You're just being human together in a space that feels real. That means letting go of the idea that every gathering needs to be an event. Some nights, it's okay to serve soup and good bread. Some parties can be potluck. Some themes can be as simple as "everyone brings something orange." Celebrity chef Alison Roman popularized this "nothing fancy" approach in her cookbook and newsletter , proving that low-key hosting can be just as memorable as elaborate productions. When people talk about their favorite dinner party memories, a pattern emerges. Nobody mentions the perfectly plated appetizers or the expensive wine. They talk about the house where everyone feels genuinely welcome. (Just not past midnight...hahahah.) Start planning your first one. I'll help! Here's what I made this week, and how it went: Whipped Goat Cheese with Bacon & Dates (8/10) I added all the honey and it was too thin. I then added more goat cheese to try to thicken it up; it didn't help much. I could have probably put it in the fridge to firm up but didn't think of that at the time. Harumph. But it was tasty and I would make it again watching the thickness of the dish as I went. Salmon with Warm Basil Tomato Oil (9/10) This has been a favourite way of mine to prepare salmon for many years. Sometimes I get a little tired of it, but I always circle back especially when the summer produce is so flavourful. A Zingy Ceaser Inspired Potato Salad. Cucumber Crunch Salad with Curried Cashews (7/10) My friends liked this, I thought it was a little uninspiring...and the cashews were bitter, probably because my curry was bitter. Brown Sugar & Espresso Panna Cotta (10/10) We all loved this dessert. I recommend that you scoop with a very large spoon if you made it in a large dish, or make traditional individual dishes. It fell apart when scooped with a small spoon. Let me know if you try any of these recipes! - H

Something remarkable is happening in our homes and kitchens, and I like it! After years of chasing minimalist perfection and Instagram-worthy aesthetics, we're finally embracing something more honest: Authentic living that nourishes both our bodies and souls. This started for me with a reduction in my workload, a chance to slow down even more than moving to a rural island did. Gone are the days when "international cuisine" meant choosing between Italian or Chinese takeout. However, what's truly exciting is that the shift toward plant-based living has matured. Instead of trying to replicate meat, innovative chefs are celebrating vegetables for what they are. Food bloggers like Minimalist Baker   and Rainbow Plant Life   are leading this movement, showing us that nutrient-dense foods can take center stage without sacrificing flavor or satisfaction. Photo: Rainbow Plant Life Meanwhile, our living spaces are undergoing a revolution. The stark white walls and cold minimalism that dominated the past decade are giving way to something warmer, something that invites you to stay. Rich colors are making a comeback in a big way. Deep navy blues, warm olive greens, and sophisticated burgundy tones are replacing the endless sea of beige and gray. These aren't just color choices – they're creating environments that support our mental health and well-being. (Though I still love my cozy dark grey walls...) The return of darker woods like walnut signals something deeper than just aesthetic preference. Home design influencers like Studio McGee   and Amber Lewis   are championing these materials because they bring stories into our homes. They age gracefully, develop character, and remind us that beauty doesn't always mean brand new. Photo: Studio McGee Perhaps most importantly, both food and home trends are finding that sustainability sweet spot we've been searching for. This isn't about deprivation or sacrifice anymore. It's about making choices that feel good in every sense of the word, just like slowing down in recent years has been an awakening for many. In our kitchens, this means embracing whole foods, supporting local producers, and reducing waste without compromising on flavor or enjoyment. Food sustainability advocates like Zero Waste Chef   and Jess Damuck   are showing us practical ways to make this work in real life. In our homes, designers like Emily Henderson  are promoting materials that last, furniture that adapts to our changing needs, and design elements that won't feel dated in five years. Modular furniture is leading this charge. Pieces that can be reconfigured, repurposed, or passed down aren't just environmentally smart – they're practically brilliant for our increasingly flexible lifestyles. Remember Mrs. Pezzi and her ways of buying the best she could afford and taking care of what you chose to keep for a lifetime? Photo: Jess Damuck What ties all these trends together is a focus on genuine well-being. We're not just decorating spaces or preparing meals – we're creating environments that support our physical and mental health. I spent too many years worrying about the perceived "perfection" of a Martha Stewart home and table. Now I thrill at serving the easiest of dinners: An icy martini, a great steak and baked potato and a pint of ice cream. Basta. The rise of at-home spa concepts, (LOVE my Goodland hot tub!) in interior design isn't about luxury for luxury's sake. Interior design bloggers like Erin Gates   and Young House Love   are showing us that it's about recognizing our homes should be sanctuaries. Similarly, wellness-focused food creators like Glow Pops   emphasize that nutrient-dense, globally-inspired foods aren't just about following trends – they're about feeding ourselves in ways that nourish. Photo: Goodland The beauty of these trends is their accessibility. You don't need a complete home renovation or a complete dietary overhaul to participate. Start with one accent wall in a rich, warm color. Try cooking with one new spice blend each month. Choose furniture pieces that can grow with your life. The key is authenticity over perfection. Your home should reflect who you are, not what you think it should look like. Your meals should bring you joy, not stress about following the latest fad. Relax, Summer is coming, and a swim and the joy of connecting is so joyous when we are all out and about together. - H

Walk into any design showroom this year, and you'll notice something striking: the kitchens that catch your eye aren't shouting for attention. Instead, they whisper sophistication through what designers call the "concealed kitchen" trend. The concealed kitchen movement strips away visual noise through seamless integration. Built-in appliances disappear behind cabinet panels that match perfectly with surrounding cabinetry. Flush-mount installation creates unbroken lines. Appliance garages hide coffee makers, toasters, and blenders behind doors. This isn't about sterile minimalism. It's about intentional design that lets you choose what deserves visual focus in your space, what quiets your mind. (Ever hide things you don't have a space for or don't want to deal with right now? I do this ALL THE TIME. It makes me feel calmer to hide my chaos.) Our relationship with our kitchens has evolved. These spaces now serve as command centers for life and serve as entertaining hubs. When countertops stay clear and appliances stay hidden, something remarkable happens to our stress levels. Research from environmental psychology shows that visual clutter increases cortisol production—our body's primary stress hormone. The concealed kitchen trend directly addresses this by creating visual calm in the heart of the home. Design blogger Marie Flanigan   frequently discusses how intentional storage solutions can transform both the functionality and emotional impact of kitchen spaces. Think about your last dinner party. How much time did you spend apologizing for the mess or frantically stuffing appliances into cabinets before guests arrived? (Come on, Cheticamp! If I had a dollar for every apology...) Concealed kitchens help eliminate that pre-entertaining panic. The best-concealed kitchens balance hiding with accessibility. Appliance garages with outlets inside keep coffee makers plugged in and ready. Pull-out drawers bring small appliances to counter height when needed, then slide away completely. Even trash and recycling disappear behind cabinet doors with soft-close mechanisms. (Remember that Ikea ad where the fighting couple couldn't slam kitchen doors? LOL) Interior designers report that homeowners love the flexibility this creates. Want a clean look for everyday living? Everything disappears. Need full access to serious cooking projects? Pull-out stops make everything instantly available. Kitchen design expert Emily Henderson  emphasizes that the key is ensuring hidden storage remains highly functional, not just visually appealing. Though...check out the appeal on her front page!!! Photo: Emily Henderson You don't need a complete kitchen renovation to capture this aesthetic. Simple changes can create a significant impact: Start with appliance garages for small items cluttering your counters. Many can be retrofitted into existing cabinets. Consider panel-ready appliances when it's time to replace major items—many offer the custom look at standard appliance prices. Painting existing cabinets in a single, consistent color helps create the seamless look that defines concealed kitchen design. Home improvement blogger Chris Loves Julia  regularly shares DIY approaches to achieving high-end looks on realistic budgets, particularly for cabinet updates. Photo: Chris Loves Julia The concealed kitchen trend reflects a broader cultural shift toward mindful living. When our physical spaces feel calm and organized, our mental space often follows suit. These kitchens don't eliminate personality—they curate it. Your grandmother's mixing bowls still live here, just behind a cabinet door you choose to open. The spice collection from your travels still tells your story, organized in pull-out drawers that keep everything accessible but not constantly visible. Lifestyle blogger Amber Lewis of Amber Interiors   advocates for this approach, showing how personal collections can be both meaningful and beautifully organized within concealed storage systems. As we spend more time in our homes and ask our kitchens to serve multiple functions, the concealed approach offers remarkable flexibility. The trend also responds to our relationship with technology and consumption. Instead of constantly adding new gadgets and appliances, concealed kitchens encourage us to be more selective about what we bring into our spaces—and more intentional about how we store and use what we keep. Sometimes the most radical choice is creating a place of quiet, especially in the charming coastal homes of Cheticamp, and the limited space an old home offers. - H

Yesterday it was summer, today it is....well...chilly. The wood stove has chased the chill from the house, but I am ready for more outdoor time. What about you? In the meantime, a few links from around the web are serving as my inspiration this weekend! New to our house menu is this totally fabulous mezza dish ( Yogurty beans with pistachio dukkha )! It is super easy and incredibly delicious, as well as legume-healthy! Doon't be put off by the beans. Something magical happens here and the dish is the kind you want to eat until you're too too too full! This dress has the heather tones of fall but is made of linen. I think it will be an excellent three-season piece and is perfect for adding leggings and a sweater when the weather is so changeable. Therefore, it comes out well in a CPW calculation. If rain chills the air and you need to warm the cockles of your heart, a Baked Tomato Feta Soup with orzo, using cherry tomatoes is a flavour bomb. It's hearty enough to be supper, with a bit of bread. Having moved to a coastal town, with more grey days than sunny in the winter. (A total contrast to the 333 days of sun that Alberta gets) I suspect my obsession with a yard full of yellow daffodils is a crutch to get me through April showers. I don't remember planting these sweet varieties, but am delighted they are cheerfully greeting me each day. This astrology app makes me smile every day with its Do's and Don'ts. Linking with your friends is super fun, you can measure their moods and have fun with them too! How to arrange daffodils. And an excellent half-made/homemade lemon cake. Enjoy the weekend in tones of sunshine yellow, even if you have to find the sunshine yourself!

The absolute joy of summer is upon us as the long weekend closes. I have been cooking, eating, and drinking for you all (in the interest of science, of course) throughout the spring. Today, I have for you three wins and one loss. Delicious Summer Treats Many of you may have seen this sexy beast on my social media. I am declaring it a winner! It’s Banana Pudding Cake. I had to substitute the Nilla wafers because they were not available. Instead, I used Biscoff cookies, and it turned out great! If you love the classic Southern banana pudding, then this cake will make you very happy. It's made with a cake mix, so it is easy-peasy! (Now that I look at the photo, I realize why I had so many crumbs left over... I guess the outside edge was supposed to be covered! Oops!) A New Favorite I have never been a fan of scalloped potatoes (potato scallop for THOSE friends). I think it might be because it was the one dish that came from a box during my childhood visits to my grandparents. However, many of my East Coast friends are wild for them. So, for Easter Dinner, I decided to make a version, and I am now a convert! It was the star of the meal! The recipe was from Serious Eats and will be a "family" favorite from now on. Just look at these glorious bastards! They were creamy, crunchy, and cheesy perfection! A Flavorful Crab Dip Rounding out our series of accidentally brown food postings is a crab dip from Mumbai . I first saw it on Somebody Feed Phil. This very simple, very rich crab dip surprised everyone when it became the star of a recent meal. The most delightful aspect of this dip is how it showcases the sweetness of the crab. It is quite rare for an expensive and delicate flavor, like crab, to not be lost in a prepared dish. This was absolutely unexpected and much-loved by everyone. I can't believe it isn't viral! A Missed Opportunity And finally, a miss... on so many fronts. Some of these issues were not the recipe's fault. This was a whipped honey espresso martini. There are several recipes out there. This one had a LOT of espresso powder in it. Plus, it included coffee liqueur. The end result was bitter. I used a lot of expensive honey, and I full-disclosure: I batched the drink, so I felt it would be a waste not to finish it. Unfortunately, I ended up feeling hyper from caffeine rather than tipsy. Oops! Gross. Maybe don’t try this one. Stick to the classics; they are usually classics for a reason. Enjoy the Summer Sunshine! As we wrap up this long weekend, I hope you enjoy the last rays of sunshine! Don't forget to try these recipes, especially the delicious crab dip and the Banana Pudding Cake. Happy cooking! I look forward to sharing more recipes and culinary experiences with you soon. Happy eating!

Iiiiiiit's FRIDAY! And ever in pursuit of fun, here are the recipes we have been testing to serve at our tables this summer. A Turkish Delight Martini .....Yeh...like a Cosmo with a floral kick. Soooooo good! A Nonalcoholic Dirty Lemon Tonic stands in for a dirty martini for me in a pinch. And it is super refreshing and not at all disappointing, like many a "mocktail" Photo: Christopher Testani for The New York Times. Food Stylist: Simon Andrews. A Sake Caesar! Also fun for shaking up the classic Vodka drink is the award-winning Le Shogun ! Speaking of Caesars.....how super is this Caesar Board? Sunday is calling! Who are you inviting for omelets and Caesars? And finally - I am enjoying this super well-priced fizz - La Bella Prosecco from Bishop's Cellar. Did you know that Bishop's Cellar delivers in 24 hours to our wee town? How super is THAT? Each day this week has called for rain, and yet we are enjoying day on day of sunshine. Here's hoping that the golden rays continue to bless the weekend! Enjoy.

I ABSOLUTELY love Sundays. I did not suffer from Sunday Scaries as a child as school was a refuge and a joy. I love that I have been inoculated by my age, not church, to see Sunday as a day of rest as I grew up in an age when shops and services were closed on Sunday. Sundays are for PBS Mystery, and roast dinner; early roast dinner. Sundays when I lived in NYC were for long boozy brunches that washed away Saturday night. Brunches full of scandal and filling in the blanks of the night before, licking wounds and quieting down. Now all of those past experiences come together to make Sundays sacred, special, and a time to continue to gather. I like to host either brunch, or a "family supper" - or both! I try to take time to be creative on Sundays. I ignore chores and anything unpleasant. I rest. The fact that I work an everchanging schedule means that I don't get every Sunday off, and that makes the ones I am free ever better! It's just pleasant enough to sit out with coffee in the sun, but not so warm that cooking a big meal seems insane. This makes Spring and Autumn dinners the best, in my opinion. This week the menu is for dinner. It's a bit of a pick-and-pluck, as well as an opportunity to do a "fridge cleaner." We are having a Thai-inspired Salmon Sashimi Salad , Blueberry Baked Brie, Crab Cakes with an Apple Slaw, Summer Legumes Frites, Tahini Ceaser Salad, and Lemon Tart. Yeh...it doesn't all go together, but that's just what needs to be embraced with a Fridge Cleaner Supper. Most of the recipes this week are from Candian House & Home.

Nope! One sniff of warmth and I am off planning the next four months! Really! It's been four months since Christmas. Now is the time! What to do, what to do with all that SUMMER? (This could almost be Plage St. Pierre, non?) This year I am working different hours than I have the past 20 years, so I am filled with summer desires. I have almost all of my mornings free; a perfect time to paddle board. A couple of years ago I bought a Blackfin board . I really really like it! And right now is a great time to buy as they are on sale! Summer totally begins with a bonfire on the beach to celebrate the summer solstice, June 21st. Though we may have had a feed or two of lobster by then, a pot of mussels over the fire is always deeeee-lightful! As soon as the lamprey eels finish migrating through the Margaree River a leisurely tube float will consume a day or two. And then all the adventures far and wide can begin! Go clamming and make yourself a wonderful Spaghetti Vongole! Or try out a new to you lobster pasta. Go whale watching with Captain Mark! Enjoy the sunshine and a smash burger with a pint at an organic brewery -Big Spruce. And then stretch your legs at Egypt Falls. Every year I take a day to travel the Cabot Trail, stopping in at Salty Rose's for lunch and shopping; post swimming. But most of all I look forward to summer drinks, mostly French 75's, with homemade lemon syrup! (Lemon syrup replaces the simple syrup and lemon juice) Yum. What are you dreaming of enjoying once the final whisps of winter are blown away?

Well, the coming of Spring is NOT! Hahahaha...But even with the snow currently icing everything this April morning, I feel a sense of excitement for the year ahead. I hope you do too! I am seeking cozy experiences right now. Sunday Pancakes being a tradition I love, though pancakes are one of my greatest downfalls. I am a TERRIBLE pancake maker. I don't know wny. I have tried dozens of recipes, I own French pancake pans, I obviously have an understanding of heat levels in cooking...I just CAN'T make a good pancake. But. I did alright this week with a pancake recipe from Jamie Oliver. I did have to mess with the recipe a little bit as it came up too think to blend as written, so I added more milk to make it the consistency I am used to in a pancake recipe. As well, self rising flour is not as common here as in the UK, so I added 3tsp of baking powder to 250g of regular flour . What I loved was the bit of chew 50g or oats added, as well as the fact that not only were there bananas in the batter, but sliced ones carmelized on top (bottom?). Some dark choclate chips make this an almost perfect Sunday pancake! With no eggs in the recipe this is easliy made vegan too! As we try mightily to transition into springtime, may your fire glow warm, your spirits fly high and your pancakes not burn!

Who here has had collywobbles? I spent a few years of my childhood fearing I would develop collywobbles. My grandmother was particularly concerned about the possibility I might fall victim. The most common way to contract this frightening disease? Eating WATERMELON! And here we are on the precipice of watermelon season. The word collywobble is most likely a coinage based on the words colic and wobble. Wobble comes from Low German wabbeln, akin to Middle High German wabelen, “to waver.” Colic comes from Middle French colique, from Latin colica (passiō), “(suffering) of the colon.” My grandmother was CERTAIN I could get collywobbles from eating too close to the rinds of the watermelon! Therefore, to this day I do not eat anything light pink, and definitely NOT white or green! One can only assume she was unfamiliar with pickled watermelon rinds. The pickled watermelon rind recipe is a zero-waste recipe; taking an item that is usually thrown away and transforming it into something lovely that can be used as a condiment for meats, salads, with cheese, or anywhere a little sweet, pickle surprise would be enjoyed. With the cost of groceries ever increasing, as well as our consciousness around better environmental issues I think it's time to revisit old ways of cooking that stretch our dollars and our palates. Do you have recipes, perhaps passed down through generations, that make use of commonly wasted ingredients? Or would you like to? Check out Love Food Hate Waste. Or maybe just come to supper and enjoy a watermelon salad this summer? Cheers.

As always the shock is REAL. Here comes September! Joyfully the delights of harvest, the honey sun, and the warmth of Sunday suppers await. First up? A few new items on the menu - Pumpkin, Saffron & Orange Soup. Spiced and candied pepitos on top add crunch and warmth. Those familiar with the delight of lemon cream on carrot soup will love the hint of orange zest that brightens this soup! I am thinking of adding pumpkin spice cupcakes with maple frosting. (Not to overdo the pumpkin spice theme, which is controversial for sure.) Some new cookbooks are in order. Ones that will keep quieting evenings uncomplicated, filled with warmth and comfort. I am considering - The Farm Table by Julius Roberts. Quick and Cozy from Half Baked Harvest. Scandinavian From Scratch More is More by Molly Baz And I can't WAIT for Ottolenghi's newest! I have a great amount of frozen apple cider that I need to use. I have really enjoyed Apple Cider Whiskey Sours in the past and might usher in the new month with them; around a bonfire if the weather holds. The blackberries are outta control in my yard this year, perhaps a Warm Blackberry Cider for teetotalling? Finally, I am super excited about these Miso Grilled Corn Cobs at a Labour Day BBQ. I hope you have a lovely, warm, cozy, transitional long weekend too!

Seriously? Really? THAT is a subject for another blog! Geesh! However, I did have a friend once describe a restaurant as, "A gorgeous date, that was a bad lay." And that, my friends, is what I experienced today. This fancy-ass poutine had the potential to be something wonderful. In fact, I had eaten at this spot many times before and really, really enjoyed the various poutines they had concocted. The previous incarnation had been unctuous, salty, and meaty. I had made a point of taking people there for the poutine, driven late in the day, sun-beat and exhausted for an incredibly satisfying meal within a fabulous setting*. (*see gorgeous date) This time....meh; a dead fish lay. When I try to express what I love about great food, knowing that tastes differ so much, I find I am left with only one way to define what makes something recommendable. For me? I have to want to continue eating, even though I am full. A mistake bite, I call it: when I am FULL, but can't not take one last bite. The above photo was taken after four people had sampled the dish. Not many bites were taken, and definitely no mistake bites. I suspect mistake bites are irresistible because the food is so well-balanced. Good salt and acid balance are paramount to good food. I am not even sure that preparation is as important as the balance of flavours. I also don't know that I could blindly discern a premium ingredient from a supermarket buy. (Though I do very much believe in great, ethical, sustainable, local production!!!) And though the beauty of a perfectly cut piece of anything can be awe-inspiring, it doesn't usually affect the taste too much. This poutine was a one-note wonder. With a forgettable gravy, curds that didn't squeak (and lacked salt), and a mix of toppings that tried too hard and lost themselves in an overpowering spice mix - this was a disappointment. Sure. In a pinch...ok. But who wants just a pinch when they are hoping for a spanking? Today's poutine 3/10. Best avoid disappointment. Love, H. PS. Our server was f*ck*ing lovely! One of the best. (And we did not complain, we know not all dates can be princes. Mwah!)