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!)

I was reading through a few reviews of a friend's business the other day, and started wondering; how many people actually do a deep dive into finding "the best" restaurant, hotel, and coffee? What about slow clothing stores? Dog sitters? I have a few sources I trust A LOT - Pete Wells, Food Critique for the NY Times. Is this because his tastes and mine run along the same veins? Or maybe I've been charmed by his frank and colourful writing? After spending half a month's salary on lunch at Per Se I had to agree, sadly, with his description of the butter-poached lobster as, ..."gristle of the sea." (Still, a few wonderful things came of that lunch - A wonderous appreciation for extraordinary service, albeit too much over the top for me, as well as the driving of the final nail into the coffin of this foodie's spending THAT MUCH on food.) Make sure to at least enjoy the article, here. And when the guffaws stop, make sure to have a read of his Guy's American Kitchen/Bar review. These are old reviews, and I still enjoy and trust Pete Wells, and appreciate that the places he reviews are often very inexpensive and total finds in NYC. Now I need to find a reviewer based more locally. An honest reviewer. I am not at all sure I trust the most oft-quoted reviews of those who bandy about Halifax. One that would tell you... Today I ate a burger I was sort of puzzled by. It was a smash burger. I chose it from the menu because the menu stated it was on a sesame seed bun. This thoughtful description led me to believe the maker of said burger cared a bit about the details. I also asked what kind of fries they served. I was told, "skinny fries". I, perhaps, should have asked what a skinny fry was. (I pictured McDonald's fries) Indeed. I was fooled. Hand to God, the burger was SMASHED into a slice of foil. When I opened it it looked as though someone had stomped on it! The fries were a sloppy mix of crinkle-cut diner fries and another run-of-the-mill medium-cut fry. The lettuce (can you spot it in the picture?) looked like it had been sh*t out of a rabbit with some force. There were no sesames on the bun (sad face)...But! It was super hot, with reams of bacon, melty cheese, and crispy edges, as a smash burger is expected to have. It had a a funky, though not unpleasant seasoning, perhaps with cumin? It was salty, and greasy, and flavourful (no "chewy air" here!) The bun was fantastically toasted and the mutant mixed fries were crispy, not soaked in oil, and salted perfectly! All in all....a solid 8/10. Especially as the price was super reasonable. If you can find it - enjoy it! Love, H

Indeed I have FULL Summer vibes! The island is lush and green, and I have had my first swim in the ocean! (Water temperature 8.9C this first week of June) With summer being too short 8 weeks I feel I have to create my summer list right NOW to ensure every delicious ounce is taken in! I need to go clamming in Mabou Harbour (Check the map to see where you can rummage around for shellfish). Spaghetti Alle Vongole is one of my most favourite summer pasta! All the work that goes into a great Vongole makes it so wonderful. Digging and purging the clams, cooking each element to its best, and then combining it all. It is a dish that needs little work, but much time. It demands you be nearby, but not too active; an excellent recipe for a glass of Rose and a novel that requires attention. Don't ignore the time needed to purge your wee treasures of their sand. Ain't nothing worse than gritty food! And know that if you get a bounty of clams and haven't enough mouths to feed, you can cook the extra clams and freeze them in their cooking liquid for another day; you have another briney delight with almost no work for the dog days! Already the watermelons that we have in store are pretty darn tasty! Martha Stewart suggests soaking your watermelon wedges in margarita syrup for tequila-spiked fruit. It's a good thing! A very good thing. Keeping with the summer seafood theme - it's Oyster season very soon in these parts! I am crazy about Sam's Point Oysters. They can be bought on Sundays throughout the summer at the Mabou Farmer's Market. Trying our hand at making S'mores Icecream Sandwiches this weekend. Stay tuned! We may need taste testers! Having a summer birthday I am always in need of a new summer birthday dress. I can't let you see what I have already picked out (I wouldn't want to ruin the surprise, lol) But in case you require a summer frock or two, I have been eyeing this sweetie! Which would look wonderful on someone holding one of these, Cooking these peche, in this peche. Happy, happy summer 2024!

Why, Yaaaas! I have an idea or two. The idea of trying to start up a kitchen can be pretty daunting. Especially if you are young, have little money, and have a limited idea of what you might need. I follow a few rules; one provided years ago by my friend Brian P's mom. Mrs. P had an interesting story. She was a young German woman who fell in love with an Italian boy in Europe after WWII. Neither one spoke the other's language. They immigrated to Canada, bringing with them their post-war sensibilities. The one I have often used as a rudder in my life is, "to buy the best you can afford and take care of it." In a toss-away world, this seems like increasingly important advice. In creating this list of kitchen essentials I have, therefore, attempted to keep quality (and therefore longevity) in mind, as well as budget. I cook in a tiny kitchen and keep single-use tools to a minimum. I have three knives and have never found myself longing for a fish boning knife when technique and a small paring knife will do. Keeping things to a minimum helps keep the budget low as well. A great cast iron pan will last a lifetime. It heats evenly, holds heat steady, and will give you the ability to cook on the stovetop as well as bake in the oven. Pair your new cast iron with a fish spatula, I am a fan of anything OXO Good Grips, and you are halfway to a great meal! I totally swear by this non-stick skillet, and in my AirBnB the guests have yet to ever scratch it - A feat if you've ever had a vacation rental! Love Ikea? Me too! Especially some of their 356 line. This $10 pot does triple duty as it's big enough for soups and sauces, but small enough for supper for one. Need to drain pasta? Prepare cocktails? Powder the top of a cake? Get some strainers. A Good Grips, grippy, cutting board will keep your knives sharp, gives a good sized surface for cutting and stays in place! Knives, beautiful knives...you only need three, two will do to start! And make sure you get this super great Y-peeler! They come in threes, save the other two for stocking stuffers! I love a square measuring spoon, as they fit in most small jars. Classic Pyrex measuring cups can't be beat. And you will need a spatula to scrape it out. (As well as for licking cake batter from.) Finally, a set of baking sheets - roast a turkey on them, bake a sheet cake, and have some fun! You are ready to have some fun and cook almost anything with ease! (I once hosted a dinner party for ten in a basement apartment with only a spoon and a single Corningware casserole pan, can you imagine? ...with this list, you are safe to welcome Gordon Ramsey to supper with ease!

A little bit o' this and a little bit o' that. What about you? Today the sun is shining and I have time to experiment with new recipes. Just like the rest of the world, I am susceptible to marketing. Quite susceptible! I make hundreds of screenshots of recipes I would like to try, and the ones that make it to the top of my "to-do" list usually read, " UNBELIEVABLE! This recipe from Cooks Illustrated (WARNING: Members only website...) for Pistachio Financiers read, "The recipe is perfect. The flavour was out of this world! UNBELIEVABLE!". Uhm....what I can't believe is that someone wrote that. I made these in the traditional shape today, representing a gold bar and giving these tea cakes their name. In the interest of fairness, I like sweets, sweet. A little less sweet than my teenage self did, but still...sweet. Also of note, I did feel they improved upon fully cooling. The sugar and egg white that creates a financier's chewy, crispy crust was fully noticeable, and the pistachio flavour became more pronounced. In fact, at one point the flavour reminded me of pistachio paste: lovely! (Sold at Boutique Marguerite, Cheticamp) Next up on my spring fever to-do list? Something rhubarb & cream! Any suggestions?

Truthfully? A whole lotta nothin'! Winter is a lovely time to relax a little, pop into bed a little early, and try your hand at a few new recipes. Sometimes I am cooking from a new cookbook; most recently "I Could Nosh" by Jake Cohen, whose Instagram jakecohen is always joyfully up-lifting. I recommend taking a look at his take on schmeers. Other-times I live in perpetual hope that a much loved chef, cook, blogger or recipe will over perform over and over. This is not always so. Last week I had a good run at a half dozen recipes or so, looking to add a few new menu items. Unfortunately all were busts!?! From the worst to the meh - I was the only one at a table of six that ate this dessert, trying desperately to find the fun in the funk. A deconstructed cheesecake with a sweet cherry compote. The "cheesescake" had feta cheese in it. Funky. And I burnt the crumble the first time and had to remake it. I must have had high hopes...the test table was very disappointed. A cauliflower salad that put me in mind of a Waldorf Salad as it had grapes and cheddar cheese. Meh. Boring. I tend to like bolder tastes, and have a cauliflower salad with pomegranate and clove that is a favourite. A Lemon Pot of Cream with a pistachio sugar meringue. Meh. The meringue was really stiff and beautiful but was SO light you would not have known what you were eating if your eyes were closed. Chicken Picatta. Picatta means sharp or piquant. This was anything but! Meh, meh. Though the chicken was wonderfully moist. Luckily the week was saved when Krista made this wonderful Roast Chicken Salad from Zuni Cafe, San Francisco. It was faffy. But oh, SO delicious! Six thousand five star reviews on Food and Wine!

With December's festivities in full gear, I have been busy baking. What about you? I am not the most talented baker, but I do enjoy a mix of traditional and inspired cookie flavours at Christmas to accompany a good cuppa tea. This year I was tipped of to the list of easy holiday cookies the NY Times has. My friend Cici recommended the Chocolate-Molasses Cookies. Not too sweet, the cocoa gives these cookies a second flavour layer, and the coarse sugar crunch is addicting! Call them Shortbread Meltaways, Scotch Cookies, Melt in Your Mouth Shortbread; I used a recipe for Melting Moments. Top them with cherries, powered sugar or gum drops; anyway you've Christmas on a plate! And then my annual attempt to make these lightly flavoured sugar cookies...this year a lack of organization (not ordering the colouring on time), a few too many eggnogs (maybe with rum?) and a time crunch made my 2023 bake a little more "abstract" than usual. LOL. Thank goodness there's always next year! Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes and arranged randomly. (not so much...) Fingers crossed I have a better hand at Classic Butter Tarts. And Paul Hollywood's Mince Pies too! What's in your oven today?

I get this question a lot, as I used to live in the Big Apple, and I visit at least once a year. And, well...I do love to eat. SoI have decided to blog my annual Thanksgiving trip. Sometimes it is a short trip, sometimes a longer one; this year it's ten days. Plenty of time to enjoy a nibble or two! I hope that by posting annually it might mean that a few of my favourites are around when you might visit, as restaurants make it and fail in NY with extraordinary swiftness. My friends are pretty extraordinary at having my favourite pizza at the house for my arrival. Just inside Queens, a few minute on the number 7 subway, in the neighbourhood known as Sunnyside is a sweet sweet pizzeria, Soto Le Stelle . My pick is their Star Pizza. With edges pointed like a stat, each point filled with ricotta, the pizza is topped with prosciutto, fresh arugula and balsamic vinegar. The next day I met one of my best besties at Balthazar in SOHO. A perfect French bistro, in business since the 90's, we shared a late afternoon meal of Long Island oysters, escargot, a gaot cheese tart, French onion soup, chocolate mousse and sticky toffee pudding. YUM! This year I tried out the much lauded burger at Dante. Dante has been a place to be in the West Village since 1915. It was voted the best bar in the world in 2019, so before my 'burg I was obliged to try their dirty martini. Perhaps the best martini I have ever had! A favourite "secret" spot, mostly only known to locals, are the bars and restaurants embedded in the flagship Nordstrom stores at 57th Street. One day I met a friend for a drink at the Clubhouse Bar in the men's store, another day I stopped in for a Cacio de Pepe at Wolf, on the second floor of the building opposite. With views of Columbus Circle and great happy hour pricing in a super convenient location, it's a secret worth exploring. A quick lunch at Sushi & Co is a decent way to catch a bit of reasonably priced sushi and udon. I also love brunch at Sarabeth's, a quick steak at French Roast, and anything Daniel . Don't miss grabbing a Bacon, Egg & Cheese on the street, a vendor hotdog, and hot nuts. Zuckers will satisfy your desire for a bagel, and smoked fish; lox or whitefish. And pastrami is best at Katz's, but be forewarned that the lineup can be blocks long! And , of course, take advantage of the many many many small spots for your favourite flavours. This trip leaned Asian, with Ramen and Korean BBQ, as did the summer trip, when we explored the Asian food court in Queens, but it is just as easy to find superb Ethiopian, Mexican, African, etc.etc.etc... NYC is a wonder of flavour and experiences, it's so hard to recommend where to eat, but perhaps this gives you a few ideas, in Manhattan and abroad. Bon Appetit!

Well, this would certainly be up for debate! Krista? Care to comment on the cherry pitter? I am very much not a single use utensil collector. At all. In fact, I only own three knives. Basta. But, I have a very very soft spot in my heart for one of the most satisfying of kitchen tools. Any guesses? It is not only incredibly satisfying to use with our most fav. treat from Montreal, but is also justified as a safety device. Thoughts? Anyone? Tah-Dah! Uh-huh. A Bagel slicer!!! I LOVE THIS THING! To begin, it slices the slightly crumbly Montreal wood fired bagels without crumbling. Also, TWO PERFECT SIDES....no wobbly edges or weak points to break when schmearing. And safety? Did you know that almost 2000 people a year are sent to the ER with a BRI, also known as a bagel-related injury? Yup. Danger! Peligro! Finally, it's just an incredibly satisfying slice. It makes me happy to guillotine my bagels; a smooth slice in one sweet push. Count the use of my bagel slicer in the book of Happiness Is... . You too can enjoy the spine tingling joy by shopping here. And keep your hands safe from lacerations. Enjoy!

Can I tell you? Really be frank? Recipes that use weird measurements for no good reason. For a long time now I have been travelling to the US for Thanksgiving in November. As my annual trip approaches I am absolutely, doubtlessly suckered into buying every food magazine that advertises the warm joy of the season, and the reunion with old friends my seasonal trip promises. Excited to bring something new to the festivities, I gobble (haha) up every dazzling recipe. And then... I. Get. Mad. WHY? Dudes. If you are going to publish recipes for, say, batch drinks, why (oh why?) would you choose to publish a recipe that uses only 2/3 of a bottle of wine? Was it so inconceivable that a bunch of party forward, festive souls at gatherings of families near and far, would drink enough punch for the recipe to start with the use of the full bottle of wine? Because I care about my friends, and their friends (and families) I am going to pull out my calculator and do a little math for you today. Because, I think this drink sounds great, festive and fun. And I don't want anyone's day ruined by the worry of having to do oddball calculations, or worse, pouring down the drain a third of a bottle of fizz. You're welcome. 9 oz. Campari 9 oz. St. Germain 9 oz. Gin 7 ml orange flower water A BOTTLE OF FIZZ. Enjoy!

Banana-rama good! That's how good! This recipe (who knew a tuna sandwich recipe could be so impactful) is so good I am having a hard time not overdosing on tuna melts!!! It is the most perfect example, of how the most wonderful perfection comes, from applying the most basic of the cooking tenements; Fat (oil tinned tuna), Salt (gorgeous briny capers and aged cheddar), & Heat (Crispy fried bread) Oyi! Balanced out with lemon juice and onion... this is not to be missed!