An Old School Favourite Mar04

An Old School Favour...

This is a dish that holds special memories for me. Lisa (Hrabluk, my wife) introduced this great casserole nacho dip to me right around the time we first started, uh, hanging out. I think early on we made it for a party or five and now every once in a while we whip it up simply because...

Baked Burrito Madness Jan28

Baked Burrito Madnes...

Aaaaaand we’re back. Here’s a dish that was born out of what I had in the freezer and fridge and pantry while enjoying a drink and definitely not wanting to go to the grocery store to buy anything else. That’s called “true inspiration”. With chicken bits and...

1.5 lb Prime Rib. It speaks for itself. Jan01

1.5 lb Prime Rib. It...

  This lovely specimen, a 1.5 lb boneless prime rib, was the star of the show for our New Year’s Eve Chinese fondue, an annual tradition at our house. Happy New Year everybody!  I resolve to do five more posts in 2014. Watch for them. Share...

Chew on this: The Mu...

Lisa assembled a wicked muffuletta for a shoot we did for a Wicked Ideas info graphic on the “sandwich generation”. Have a look at that post here: http://wickedideas.ca/p/socialinnovation/the-sandwich-generation-with-extra-pickle/   Share...

Visual Recipe: Tomato Sauce Aug14

Visual Recipe: Tomat...

Tomatoes are at their best right now and one of the ways I enjoy them most is in making tomato sauce. It’s a good way to enjoy the flavour and a great way to drive lots of tomatoes into your face. When you buy your tomatoes, DON’T put them in the refrigerator. Leave them out on...

The Hamburger. Make ...

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The Making of Mering...

Lisa and Alexandra team up to prepare some lemon meringue pie for our Easter dinner dessert. Share...