1 Rhubarb Custard Square

Rhubarb Custard Squares or Tart

The Tart Tang of Spring in an Old Time Prairie Favourite: Rhubarb Custard Squares Rhubarb is the boldest and bravest of garden perennials and rearing its head in the early frosty Spring, signaling the end to a dreary long Winter. Tingles of excitement sting through me as I dream of the new growing season to…

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1 Dragon Beard Candy Johnny Chin and Son

Dragon Beard Candy

Dragon Beard Candy Master Johnny Chin Demonstrates this Ancient Art in Montreal The son apprentices at the hand of the father: that is a long lost tradition in our culture, for the most part, and warmed my heart to see it in Montreal at the onset of a food tour Vanja and I took while…

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13 Schwartz Montreal Smoked Meat

Canadian Montreal Smoked Meat

Schwartz’s Famous Montreal Smoked Meat Order it fatty. There is nothing like it. The flavour is in the fat. It’s as tender as butter and so succulent, I found myself licking my fingers in public. Schwartz’s Deli is a Montreal institution; therefore, the Montreal Smoked Meat is an important Canadian food. Founded in Montreal in 1928…

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1 Miniature Stuffed Peppers

Stuffed Miniature Peppers

Nutritious, Delicious, Economical: Home Food for Company Home. This is what it tastes like. Simple. Whole. Homemade. Sometimes a little cheesy. Sometimes a little saucy. Delicious. Nutritious. Economical. That is my mantra. Make Stuffed Miniature Peppers for a potluck, for dinner, for an appetizer. It is special enough for any occasion and simple enough for all…

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1 Homemade Peanut Brittle

Helen’s Famous Homemade Peanut Brittle

My mom, Helen McKinney, is famous for her homemade peanut brittle! Mom is 85 April 21, 2015. We are hosting an afternoon tea party on April 19 to celebrate this milestone that so few reach in life, and she is treating her guests with her famous homemade peanut brittle! Mom held a huge celebratory party…

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1 Ham and Sauerkraut Balls

Sauerkraut Ham Balls

Peggy shares her recipe for Sauerkraut Ham Balls Peggy wrote, “I first remember making these as a young bride in the early 70’s. Not sure where the recipe came from; my best guess would be from a magazine, possibly Sunset or a newspaper.  I don’t make them often because I hate the mess of deep…

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