In my first year of marriage, I gained 20 pounds. I had dieted leading up to my wedding day, so that, in the cherished tradition of my female forebears, I could crow for the rest of my life “I weighed (insert weight never to be achieved again) on my wedding […]
Reward yourself with a pitcher of my favorite margaritas and a big bowl of homemade guac. These are tried and true recipes, and the perfect way to celebrate Cinco de Mayo (misunderstood history notwithstanding) with your family and friends.
For being somewhat of a salad connoisseur, I came to them relatively late in life. In the original Strawberry Kitchen, the salad course was typically some sort of congealed concoction, made of canned fruit and jello and topped with cool whip.
The most economical way to make this is to cut the florets from a head of broccoli. If you’re in a hurry, the pre-cut bags of florets work well. If the florets are large, cut them down so that each one is small. They’ll get crispier and more caramelized that way.
My mother-in-law was one of the most saintly women to walk the planet, but an adventurous chef she was not. She stuck close to her Canadian roots. Not familiar with Canadian cuisine? It’s not surprising that no one utters the words, “Let’s order Canadian tonight.”