It has been cold at Passing Wind Estates, minus 20 C. We have 14 inches of snow. It is time for comfort food! Continue reading Jambalaya
When I was growing up, corned beef was bought in a package in the meat section and was boiled in water for 3 hours. It was good but it could be so much better. Here is how I make it. Continue reading PWE Corned Beef
Is there anything better than those little squares we make for the holidays? I think not. Check out The Food Bloggers of Canada Holiday Bar & Square Round Up. It includes my post for Mincemeat Matrimonial Cake.
I got a huge brisket when I visited some friends in Montana. It weighed 16 pounds! I planned on making corned beef from it but the point part of a brisket is a little fatty for the way I like corned beef. So, I decided to make burnt ends out of the point and corned beef out of the flat. Continue reading Carne Asada Burnt End Tacos
I have a great brother. He lives near a great butcher (Love’s Meat in Vegreville, Alberta). He recently visited and I cooked some long ribs he brought. These weren’t your usual all fat very little meat ribs. They were thick, meaty, well marbled ribs. A hushed sound fell over the room as I unwrapped them! Continue reading Teriyaki Long Ribs
Some people love Christmas because of the gifts. Others, its the decorations. For me, it is the food! I did my Christmas Tarts to be ready for company. Continue reading Christmas Tarts
I was out of breakfast sausage. My hand started to shake a little as my eyes widened in horror. I had to make more.