Food - All Comments

re: Homemade Foodie Gifts

ldilembo — Sun, 14 Dec 2008 20:05:35 GMT

I made a modified version of the Peppermint Pecan Bark that I must rave about. I wanted to incorporate white chocolate somewhere into this bark, because of the contrast in colours and because it marries so well with peppermint. I melted the bittersweet chocolate and poured it onto a baking sheet. I let it set for about 15 minutes. I then poured melted white chocolate over the top and then sprinkled crushed peppermint sticks from Olivieri over the top of this. Let's just say the whole thing was "over the top". I loved the crunchy texture the peppermint candy gave the top of this bark, plus the great two-toned look. And the taste was heavenly. I left out the pecans. This bark is a winner! Very Christmas-y and totally addictive. I will make a second batch as it's all gone. Try it!

re: December - Food of the Month - Chocolate

KAinBSSS — Mon, 01 Dec 2008 21:59:52 GMT

I love this blog! Beautifully written, always informative and very accessible.

I constantly look forward to new entries.

re: Peek Into My Pantry Again - Sumac and Za'Atar

Jake Huzel — Fri, 28 Nov 2008 16:36:51 GMT

Hmm... Those are some interesting uses for Sumac, I picked up some at cookbook cooks in town, and haven't used any yet, but I will now. The recipe for the bread sounds fantastic, its definetly on my list of things to make in the coming weeks,

re: The Zing of Zest

dollyoxenfree — Wed, 22 Oct 2008 18:57:48 GMT

Wow, lots of "grate" ideas.

Sorry for the bad pun.

I love adding zest to things too. Thought I would add that orange zest can make the healthiest of carrot-zucchini muffin recipes taste like a real treat. Lemon zest is also delicious on spaghettini with anchovy, black olives and frest parmesan cheese.

Keep up the great foodie blogging!

re: Breakfast Bars in the Blogosphere

ldilembo — Tue, 14 Oct 2008 17:07:15 GMT

Hi Celia ST. Try a whole foods grocery store like Planet Organic or Community Natural Foods in Calgary for brown rice syrup. If you are OK with sugar, why use Splenda? Though it is derived from sugar, it is chemically processed and not natural. Nutrition Action newslettr says Splenda contains Sucralose and "it appears to be safe" (the word "appears" worries me). I think you are better off with honey or maple syrup. From a nutritional point of view, I believe all sugar syrups are equivalent. Brown rice syrup does not offer more nutrition than honey, corn syrup or maple syrup, though the flavours do vary, so pick the one that you like best. They should be interchangeable in a recipe.

Laura

re: Breakfast Bars in the Blogosphere

Celia ST — Tue, 07 Oct 2008 16:55:58 GMT

Where does one buy brown rice syrup in Calgary? I have been taking Splenda as sweetener or maple syrup but would like a healthier alternative. I have no problem with sugar. Just want a healthier diet to be sure. I have a sweet tooth and hanker for sweets after every meal.

re: Best Chocolate Chip Cookies Ever

Janet — Sun, 28 Sep 2008 22:29:24 GMT

Great blog, Laura. Can't wait to try the cookies!

re: Eat Food. Not Too Much. Mostly Plants.

Maureen Lallier — Thu, 04 Sep 2008 18:47:45 GMT

I think this blog is wonderful. It always makes me hungry when I open it up to find more inviting pictures and recipies.

Maureen

re: Best Chocolate Chip Cookies Ever

stuli — Mon, 25 Aug 2008 20:43:56 GMT

Hi Laura, just testing...and still waiting for those cookies!

Sigrun

re: Best Chocolate Chip Cookies Ever

stuli — Fri, 22 Aug 2008 20:05:05 GMT

test test test

re: Best Chocolate Chip Cookies Ever

stuli — Fri, 22 Aug 2008 18:42:23 GMT

Hi Laura,

I am enjoying reading your blog...will for sure try out the cookie recipe, thanks for correcting it, and yes, the comment section is working now, yeah!

Sigrun