A couple of weeks ago there was a wedding at my parents-in-law acreage. For an easy lunch my mother-in-law made some pulled pork and served it with some side salad. It’s easy to eat while running around and doing some things. I was amazed by the flavour, not just of the pork but also my the soup that was left over as a result.
I almost forgot about the Canadian Food Experience Project post for this month. You can tell I am a bit out of the food loop. *sigh* This month it’s all about regional food and again, it’s tricky. How regional is regional in a country like Canada?
Baking in Saskatoon is back and it’s back with a bang. I will participate in the
The Canadian Food Experience Project
which was started by Valerie from A Canadian Foodie. Each month participating bloggers will write about a specific topic and post their thoughts and recipes on the 7th of each month. On the 15th of each month Valerie will post a recap of all posts for people to have easy access. I encourage you to chime in and post your thoughts as well. Either here, or on A Canadian Foodie or on the The Canadian Food Experience Project Facebook page as well as on Twitter with #CanadianFood.
In case anyone might wonder: no, I am not lost or gone with the wind. I guess the best term, which is often used, is MIA. Missing in Action! Now, I wish I could say that I am baking and cooking like crazy, that I am making new things and trying new things and writing reviews.
But I am not.
The simple fact is, I am training for a marathon and that training takes a lot of time. It is also quite exhausting and food is to refuel not to look pretty, as least at the moment. My concerns these days are my pace, and the distance and injury related. Food, baking and cooking take the backseat.
However, do not despair, I have posts liked up, or rather, I have cooked and baked, taken pictures but no time to write it down yet. There is also a stack of books on my counter that asked to be reviewed. I also want to re-make old recipes and re-shoot them so you, my reader, has a better idea of the product.
After the FBC conference in April there are many things that I would like to enhance with the blog. As said above, photographs are one thing, re-writing the recipes is another thing. But all of this is work in progress, or rather planning in progress.
I will try to add a new recipe this week for your enjoyment. The marathon is May 26th, a couple of days of rest afterwards and I should be back to my old self.
Thank you for your patients.
What keeps you busy these days?
Happy Baking and Cooking.
Yes, that’s quite the title and it is really fitting the weekend that we had, out at the Hockley Valley Resort in Orangeville. It was great to say the least, overwhelming almost. A whirlwind of 3 days of meeting people, eating great food, learning a lot and enjoying it to the fullest.
I thought I just let you all quickly know that I am not injured, or dead, or anything else terrible. I am just fairly busy with my daily life and marathon training. However, I am working on a post about the Food Bloggers of Canada Conference that I attended two weekends ago. It should be up and running by this week.
Here a little sneak peak for you.
Like every family, mine has certain dishes that are a staple. It’s those dishes that identify us as a family. Many have been handed down generations, some are fairly new. My mother like to experiment with new things, but she also liked to serve those classics that work with everyone. Such a dish are Stuff Bell Peppers.