Adventures of a Whole Wheat Pastafarian

Inspired by this recipe , I decided to try making my own falafels. I made a few changes, as usual.  On the whole, a resounding success...

The second annual meeting of  The Victoria Miso Club went wonderfully well. We began by opening last years Chickpea mugi (barley) miso...

No photos today, just a quick recipe before I forget how to make this amazing condiment. A couple of weeks ago, a branch from an apple tre...

The inaugural meeting of The Victoria New Years Day Miso Club didn't go exactly as expected, but it was a great deal of fun. Two typ...

It's that time of year again, time to start thinking about Holiday presents.  This year I've decided that all the adults are getting...

Lately, I feel as if I've been eating less but am still gaining girth. I wonder, am I actually eating less, or does it just seem that ...

My current culinary quest - to learn to cook and love Indian food.  Today's experiment: Samosa! I found this recipe in Everyday Indi...

I'm not going to go into what life is like right now, except to say that this last month has been a shit-storm ... and then it got a w...

I've been in desperate need of comfort food lately, and when it comes to comfort food, there is nothing more soothing than pasta for me....

This year I had the great joy to participate in the Victoria Seed Library .  The beginning of the growing season I choose 6 different seed k...

What to do when one's garden has become invaded by squash?  Make squash bread of course.   There are these three plants, began innoce...

Headcheese tops my list of weirdest foodstuff ever.  It's basically a hog's head, boiled, the meat removed, then the broth boiled d...

Yesterday I made an adaptation of an adaptation of a medieval recipe for Nettle Bread.  It's exceedingly delicious, with a sweet and moi...

Here's a very delicious fermented pickle I've had the privilege to make.  The garlic scapes are from my garden, but the cucumbers...