Are you my Mother?

May 10, 2008 / 5:00 am

With Mother’s Day approaching this Sunday, I was remembering times with my Mom and thinking of all the things I loved. I will admit here that I was most fortunate as my Mom loved being a Mom and she was able to stay home while my brother and I were small so we got lots of quality time with her. One

Cook often and be happy

Apr 26, 2008 / 5:00 am

She says:   Every day, we are constantly being pushed and pulled by influences in our lives and all of those influences change how our lives go and how long they last. The quality of life you have is not only about where in the world you live, but how you live. If you “super-size” your meals too oft

My coffee has aftertaste

Apr 19, 2008 / 9:37 am

She says: We talked last week about the idea of food snobs and how the youth of today might be spoiled with all the exotic fusion fare and specialty artisanal products. It seemed that perhaps we were just experiencing an evolution. That got me to thinking about the difference between hip undergroun

Are you a food snob?

Apr 12, 2008 / 5:00 am

She says: I read an article this week in the New York Times that mentioned university students are now checking out the quality of the cafeteria as another way to decide which campus to attend. I know I am getting older when I read that and remember that my favourite cafeteria food at university wa

Have""s and have-not""s

Apr 5, 2008 / 5:00 am

She Says: The past week has been full of the simple pleasures of life: quality time with the family. We had my Mom come out to share her birthday and then came Martin’s daughter (my stepdaughter and good friend). We had time to show off with the dogs too – my pup and I finished obedience classes wi

Foolish food

Mar 29, 2008 / 5:00 am

She says: April Fool’s Day is coming up this week, and so I thought I would use that as inspiration to be a bit goofy. Perhaps that is in part due to spring seeming to be ahead of itself this year, what with Easter so early and the weather being so topsy-turvy – snow in the morning and warm sun in

Chicks, bunnies and tulips

Mar 22, 2008 / 5:00 am

She says: Well, here we are, already at Easter. I feel better knowing that the date this year is almost as early as Easter can be (March 22 being the earliest, the first day after the Spring Equinox – if it falls on a Sunday after the spring full moon.) It won’t be this early again until 2160. We h

One hour extra

Mar 15, 2008 / 5:00 am

She says: “Springing forward” is a great thing once you’ve done it but man, I always feel like I was robbed of that hour of sleep on the Monday afterwards! Once I got home on Monday night however, and went outside to train the puppy in the continuing daylight, that was when it made me smile. It bri

Okanagan Restaurant insight

Mar 8, 2008 / 5:00 am

I am proud to be living in the beautiful Okanagan and this area is often talked about by the media and business real estate world as a place of major economic growth. Yes, we are growing super fast and it is often seen by many as the land of opportunities where you can just open your doors and your

Why does food taste better on holidays?

Mar 1, 2008 / 5:00 am

They say that February is the toughest month of the year to get through, what with winter blues and the lack of holidays to create so much as a long weekend. Apparently there is some scientific proof now that the lower levels of sunlight through the winter do reduce the levels of melatonin and serot

Food in the headlines

Feb 23, 2008 / 5:00 am

She says: Nowadays you can see all kinds of things advertised, and food is certainly something that we talk about often. For some reason this week it struck me just how bizarre our culture can be, and how what gets our attention is not always a flattering reflection on our intelligence but perhaps

""Ile Flottante""

Feb 16, 2008 / 8:51 am

Food is Life, and what a good life it is! She says: With Valentine’s Day this past week, I suppose decadence was on my mind so that seemed to be a valid topic for this week. Often we speak of the importance of everyday food that is more about comfort than luxury but there is nothing wrong with a b

All you need is love

Feb 9, 2008 / 5:00 am

She says: Okay, I suppose this week’s title is less than subtle, but what do you expect for the most commercialized festive occasion of them all? Valentine’s Day falls in a season full of festivities, with Mardi Gras and Chinese New Year right next to it on the calendar, and yet it has become one o

Salt of the earth

Feb 2, 2008 / 5:00 am

She says:   I was reminded recently while talking at the water cooler that the simplest things in life can often be the most important. I am not talking of saving the world with a new message for peace I am speaking of seasoning your food with salt. (Okay, pepper is good too.) Even water with some s

Borrowed traditions

Jan 26, 2008 / 5:00 am

She says:   When it""s cold, comfort food always seems to be the right thing you need something that sticks to your ribs, as my Gramps used to say. Interestingly enough, comfort food seems to transcend traditional and cultural boundaries. You don""t have to be Quebcois to love split pea soup, or Rus

And the loser is...

Jan 19, 2008 / 5:00 am

She says: Those of you that read our column regularly know that we are home bodies. In the winter we do watch a selection of TV shows with quite a bit of loyalty. One of our favourites is “24”. This past Sunday was to be the big launch of another catastrophic day in the life of Jack Bauer, and I wa


Jan 12, 2008 / 5:00 am

There is a concept in food that has been around for a while, but like most things to do with food, it has become trendy now that someone discovered it and has put a cool name to it. I wanted to share this with you as I thought it was quite funny, and a good example of how to have fun and not take o

What do Chefs eat for lunch?

Jan 5, 2008 / 5:00 am

He says: Someone asked me the other day what do I eat for fast food. While I pride myself on cooking good food at home, I am like everyone else – I have a busy life that sometimes requires finding food without having to cook it myself. When I am working, usually it’s a 12 hour day. Funnily enough,

A new year full of positive thoughts

Dec 29, 2007 / 5:00 am

She says: The start of the New Year is a time when we all try to raise the bar for ourselves and look to aim a bit higher in what we accomplish in life. One of the things I think we sometimes forget in planning these goals is that we need to have time to share our successes with others. It helps us

Good food versus good food

Dec 22, 2007 / 5:00 am

He Says: Recently I cooked for my chiropractor and his staff. I had loads of fun and as expected a few healthy versus tasty questions came up. The health conscious ones were telling me that actually olive oil for cooking is not the best as it burns at a lower temperature and that coconut oil or g