January 2013


On this week’s menu, two recipes that I haven’t made in too long. For dinner, the delicious Honey and Vinegar-Braised Short Ribs with Chard and Celery Root Purée. (The stuff in the Pyrex bowl is the sauce for the short ribs. And the celery root is in the red pot.). And for lunch, tarragon chicken salad. Both of these recipes are in my regular rotation of favourites.

And so, just like that, I have food for most of the week – such is the joy of batch cooking :)

What are you chewing on this week?



This creamy, garlicky spaghetti squash may not taste anything like actual spaghetti. But after you’ve had some, I doubt you’ll miss the original. The mild goat cheese adds creaminess while the acidity of the lemon nicely cuts through the garlic and olive oil. This delicious spaghetti squash is a great sidekick to any main, but it plays especially well with meatza, for the classic pizza and pasta pairing.


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Previously, I had only ever grabbed take-out from this Horseshoe Bay Restaurant. I enjoyed the food, so I was excited when the opportunity came up to dine in. I was pleasantly surprised by the cozy interior and the family friendly atmosphere. There were several large families enjoying dinner together. Everyone I interacted with was super friendly and welcoming.

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Hold the SPE, Not the Butter

January 23, 2013

SPE Certified

It should surprise no one that I would take issue with an article titled “Hold the Butter.” SPE is a logo which would indicate which dishes on a menu are “healthy.” The SPE stands for Sanitas Per Escam which is Latin for “health through food.” (Does anyone else find that pretentious?) “Those three letters are “supposed to convey a message that seems simple, on the surface, even if its execution is complex: Our team of experts has vetted this dish, and you can rest assured that it is good for you.” Somehow I doubt that’s going to help me sleep at night.

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Cabbage rolls for dinner this week, and curry apricot chicken salad for lunch.

Now I have food for most of the week – such is the joy of batch cooking :)

What’s on your menu this week?