Sourpus apricots

Well, it’s been a busy summer. I haven’t been doing a whole lot of writing, and I haven’t been doing a whole lot of cooking. But I’ve missed you, Internet

Sealing the deal in Iqaluit

We just got back from a sunny week in Turks & Caicos (You’re welcome) While we were there, we were chatting with a super-friendly family from Boston. The dad was

Tale of some pigs’ tails

Did you catch those homophones in that title there? People pay me for that kind of grammatical genius these days. So I’m not talking pigtails. I’m talking pigtails.   Yes, in the

Sausage with a heart

I’ve been procrastinating writing this post for a number of reasons, even though I’ve had the idea for it for some time. The first reason I’ve been dragging is that

Moose Balls

Yeah, I’d eat Bullwinkle. (What are Rocky and Bullwinkle doing in that picture?) But anyway, I’d definitely eat Bullwinkle. Here’s how this is relevant. My most recent dangerous cooking was

The doggone sweetest sweet peppers that ever lived

(Not really, regarding the title of this post). But I bought my latest dangerous food based on the marketing. Here’s what the package said: First of all, any food that

Sweetbreads are neither

Oh how I procrastinate experimenting with innards. As much as it may seem that I’m adventurous with food because of the theme of my blog, I have never been an

Cows don’t have fingers

This will be a very short post, because it didn’t involve much culinary magic. It should, however, still give you a smile. Last week, I was digging around in the

Rob Ford says goat is good, mon

Do you have any aptitudes that started to express themselves while you were young? I hadn’t really reflected on my early foodie tendencies until this past week when my long

I ate Rudolph for Christmas

I had big plans for a Christmas post where I was going to cook Reindeer moss. I was all geared up to use it in place of kale in a