Go for some tail! The ox tail is one of the beefiest cuts of a cow and one you should give some attention too.   There’s not a whole lot of meat on there but wow, what a deep, beefy flavour.   Since the cow spends it’s day whipping flies off it’s hind quarters, the meat on...

A deep fried, chili stuffed calzone. Enough said. Share...

Once upon a time, well, an hour ago, I was driving three year old Alexandra home from nursery school. She had a great time, playing today in the gym instead of outside because of the rainy weather and had worked up quite an appetite since breakfast. “We’ll go right home and...

Aquaculture has been around for a few years now and most people are familiar with how it works. Atlantic salmon are grown in large cages off the shores of Charlotte County in New Brunswick and harvested for the local, regional, national and world markets.   It’s an industry that has...

Pasqualli’s is an “American Italian Restaurant” in a beat up old hotel in Amsterdam, New York, about 60 km west of Albany. We took a little ride around the “city”, population just under 18,000 as of the 2000 census, and it’s a ghost town. It has been for...

Some pizza on the back deck with Alexandra.   The sauce was made with some fantastic local tomatoes. A friend of my dad’s works at an aquaculture site in Digby and recently handed over this beauty, a roughly 10 lb Atlantic Salmon, which I then quickly inherited.   I ended up scaling and...

In the summer, I like to keep it simple. I don’t want to spend a whole lot of time in the kitchen when the weather is nice as it’ll only be that way here in New Brunswick for what seems like a heartbeat. Sure enough, it’s now almost mid-August and we’re finally seeing...