Spring is here. You wouldn’t know it from just looking outside however. A bit of snow is still on the ground, the odd flakes still fall from the sky, and the nigh time wind chills your to the bone. Most mornings I watch a cloud of my breath disperse in the chill morning air as I climb onto my bike and aim it towards the towers downtown. It’s depressing when the end of April seems like March or even February.

Despite the much debated effects of global warming, spring ingredients have been showing up on market shelves and on the menus of your favourite restaurants for weeks now. Ordering or cooking some of these spring specials may seem daunting, but most everything can be done simply to bring out their natural flavours. Not to mention you’ll look like a rock star in front of the girl you’re trying to impress for serving up something unique and “in season”. Continue Reading

DEBATING FROM THE LEFT (FLANK)

I’ve always been a political junkie since high school, having had the best political teachers that anyone could have had, my best friends.   We would argue about the actions and motivations of Trudeau, Mulroney, Reagan, Bush, Thatcher and so many more of the leaders that led our world into so many interesting directions, both puzzling and unknown.

But admittedly, I never did follow Alberta politics until I moved here during the final years of King Klein.  Alberta, after all had over 30+ years of stable PC politics at the time, and in all honesty, wasn’t going to change anytime soon.  It was only in the last few years when the rise of the Wild Rose where I dove fully into the machinations of the leaders, and found myself enthralled with the process.  After all, you were starting to see the cracks in all things PC, leading to a particularly exciting race that all Albertans haven’t seen in a lifetime. Continue Reading

One of the reasons I continue to shop at Kingsland Market every week is because of Broxburn’s vegetables. I’ve been hooked since I first tried their incredible cherry tomatoes. Since then, I’ve probably tried every other vegetable they sell! They’re always the best.

During one visit, I spotted a bag of red and yellow peppers – Romano peppers. They looked like the familiar bell pepper but elonged like a hot chili. I initially passed them by, thinking they were super HOT. I don’t mind spicy but it’s not something I gravitate towards. However, the seller insisted I give them a shot, since they were a new product and swore they were not spicy at all. In fact, romano peppers are very similar to regular sweet bell peppers, though they are firmer and have a slightly stronger flavour. They can be eaten raw but I like taking advantage of their unique shape, filling them to make them extra special. Continue Reading

This year, we made a tender and delicious Easter Bunny Stew. Using the tried and true method of slow braising, we made a succulent and delicious rabbit that I’m sure you are going to love. This Hasenpfeffer inspired recipe features the notes of red wine, fresh herbs and currant jelly to create this unforgettable Spring holiday meal. Continue Reading