Carrot Potato Mash for Remembrance Day

Today many countries around the world are paying homage to the fallen soldiers who died in the line of duty, a solemn memorial day commemorating the end of World War I. It is called Armistice Day, Veteran’s Day in the USA, and Remembrance day in the Commonwealth of which Canada is part of.

Times of war are often also times of famine, malnourishment, rations and making due with what you have. Easy things to grow were the backbone of most people’s diets: cabbage, potatoes, carrots, onions. A common dish people served was Carrot Potato Mash. Easy, plain, even boring. I challenged myself give it a modern look as a dedication to every soldier who has ever fought for freedom and human rights.

potato carrot mash 03 Carrot Potato Mash for Remembrance Day

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Reshteh Polow: Persian Rice with Noodles

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make.

This month we are exploring Iran and I chose the Reshteh Polow, or Persian Rice with Noodles

IMG 1277 Reshteh Polow: Persian Rice with Noodles

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Homemade Herbal Tinctures and two kitchen reference books

I remember being mystified by the idea of placing cucumber slices on your eyes to reduce puffiness as a teen. Then I saw a recipe to make a mask for my face with something like an egg white and honey. After that is was mayonnaise or olive oil as a hair mask. I eagerly ‘devoured’ all these homemade beauty recipes.

As I got older I got more curious about healing myself with natural remedies. I have no issues with taking a prescription pill but I won’t say no to trying a more natural route, as a stand alone treatment or as a complement. I have cleared itchy scalp with vinegar hair rinse (it’s my new conditioner actually) and helped clear headaches by rubbing peppermint essential oil on my temple and forehead. My latest big homemade remedy discovery is Herbal Tinctures.

tincture 01 416x500 Homemade Herbal Tinctures and two kitchen reference books

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Halloween Pasta: Squid Ink Pasta with Pumpkin and Cured Epidermis

Well this year Halloween was not going to get away with just once post apparently. When I was hunting for black food coloring I came close to using squid ink in a sweet out of desperation to get my black color. My pastry chef friend Karyn saved that day … but now I really wanted to use the squid ink to. Fresh made Squid Ink Pasta to the rescue. Throw in some pumpkin for color and atmosphere, and a little bit of suspicious meat: Squid Ink Pasta with Pumpkin and Cured Epidermis.

Happy Halloween buaaahahahaha!

Squid Ink Pasta with Pumpkin and proscuitto 2 Halloween Pasta: Squid Ink Pasta with Pumpkin and Cured Epidermis

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The Terminal: Food ‘n Flix Roundup

At the beginning of this month, I announced that I would be hosting Food ‘n Flix with my chosen movie The Terminal. I love all the groups I am part of but I have to say there is a level of exchange with this group I just don’t get with others. Not only do we cook from a same inspiration, we also discuss the movies. It creates a real virtual conversation.

The Terminal 500x375 The Terminal: Food ‘n Flix Roundup

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Halloween edition: Poison Toffee Apples and how to prepare your victims

Time for one of my favorite holidays out of the whole year. Halloween is just around the corner and I just love preparing a batch of goolish goodies. Just so happens the Creative Cooking Crew wanted us to fix up a scary dish for all the kiddies and ghosts. Please, do not be shy, take one of my Poison Toffee Apples. I promise they will bring you no harm!

Halloween 2014 1 Halloween edition: Poison Toffee Apples and how to prepare your victims

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Roasted and Salted Peanuts in the Shell

It’s Food ‘n Flix time again! In this monthly group a ‘host’ picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want.

I’m so excited to be hosting this month again. It really is a fun group to get involved with and I love to see what the other participants come up with after we all see the same movie. I chose a very entertaining comedy drama that would require a little bit of mind flexing in choosing a recipe. The movie is not all about food but it plays a role. The movie in question is The Terminal and I decided to prepare Roasted and Salted Peanuts in the Shell.

salted and roasted peanuts pre macro Roasted and Salted Peanuts in the Shell

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