Food, Recipe

tart frozen yogurt

[ tart frozen yogurt ]

[ blueberries and nectarines ]

You will need:

– 750 g plain yogurt
– 1/4 to 1/3 cup granulated sugar (to taste)
– a few drops of pure vanilla extract (optional, to taste)

This recipe makes 4 (generous) portions.

Combine the ingredients in the bowl of an ice cream maker. Churn for approximately 20-25 minutes, or until the yogurt reaches the consistency of soft-serve ice cream. Serve immediately with fresh fruit.


Food, Recipe

shrimp tacos

[ blue cornmeal tortillas – recipe here]

I’ve never made tortillas or used blue cornmeal before, so this was a fun experiment. I would recommend using a lot of flour to form and roll out the tortillas as the dough is extremely sticky! I also found it easiest to form each tortilla right before it was cooked. The blue cornmeal is from Bob’s Red Mill – they feature a few recipes on their site that include it and also suggest that it can be used as a substitute for the yellow variety. The colour is pretty cool – I can’t wait to cook with it again.

[ fillings: shrimp and guacamole – recipe here ]

[ dark ‘n’ stormy – recipe here ]

OK – so this is somewhere between a light and dark ‘n’ stormy on account of the rum I had on hand. It was delicious with the tacos nonetheless!

Art, Toronto

the encampment

Created by Thomas+Guinevere (Thom Sokoloski and Jenny-Anne McCowan), The Encampment is an installation that commemorates the War of 1812. The project features vignettes created by collaborators inside each of the tents that tell the story of civilians during the war.

The installation can be seen at Fort York, in downtown Toronto from June 8 to 24, 2012 between 7:30 and 11 pm. For more information visit the Luminato site and the Thomas+Guinevere site.

Food, Recipe

impromptu scones

Scones are the perfect for when you want something sweet, fast. Better still, you probably have everything you need to make them in your kitchen already! Today, I decided to make a teatime classic – currant scones served with whipped cream and strawberry jam. I used this recipe for Savoy Scones from Martha Stewart.

Modifications and tips:

– I prefer to use buttermilk in scones for flavour.

– Be sure to soak the currants in freshly boiled water before adding them to the dough. This will plump them up nicely – I promise this extra step is worth it.

– Use a pastry cutter to combine the dry ingredients and the butter so that it doesn’t get warm from contact with your hands. Mix the buttermilk and currants in with a spoon and then use your hands knead the dough and form it. Don’t push down on it too hard as you flatten the dough out with a rolling pin either – basically, the less direct contact you have with this dough, the better!

– Right before you put them in the oven sprinkle the scones with a touch of granulated sugar.


– Traditionally, scones are served with clotted or Devonshire cream – definitely not staples in my fridge. Instead, I prepared some soft whipped cream with a bit of sugar and vanilla extract to taste.

– As far as I’m concerned, tea is the only way to go with currant scones – Earl Grey, specifically.