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stemsandforks

Rolled Sugar Cookies with Lemon Glaze Icing

December 7, 2017 By stemsandforks Leave a Comment

 

 I have been accused many times of being a cookie monster. Without any exaggeration, I can quite easily consume a dozen or so cookies in one sitting. I can see my family and friends nodding their heads right now. Honestly, cookies are so deceiving. They’re presented as cute little entities that are about 3 bite sizes or less. After eating 6 or so, I tell myself, “It’s fine Betty. Cookies are small.” And so I continue eating until someone stops me. Usually it’s my 10 year old daughter demanding I save some for her.

With the holiday season approaching, I don’t hold myself back at all. This is the time to indulge, enjoy and share. Normally I bake about 4 different types of cookies right about now and bake 3 dozen of each. I have rotating baking trays out on my front porch cooling with Roxie my trusty yellow Labrador on the lookout for any pesky and hungry squirrels or birds. She barks as soon as something comes remotely close. Even a blowing leaf. 

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Filed Under: Christmas/Holidays, Cookies, Holidays

Ricotta Cheesecake with White Chocolate and Pine Nuts

December 1, 2017 By stemsandforks Leave a Comment

 

My dear children Moineau and Georges have both been home sick for days up till yesterday with fevers, chills coughs… As any mother, I’ve had sleepless nights. Between checking their temperature, giving meds and hearing their poor coughing and cries, its been hard to have a good nights sleep for the whole family. It’s Friday December 1st now and I’m two blogs behind, Christmas shopping still not done, and now sick as a dog.

Yet I don’t feel stressed. At least not compared to when I had my flower shop. This time of year was hell for me in the past. It was non-stop starting November 1st until Christmas eve. It felt like the phone never stopped ringing, my inbox was always full and my fingers were permanently black from all the various evergreen saps. There was never enough hours in the day. I remember arranging client outdoor planters before the crack of dawn, using my truck head lights as makeshift lighting since the sun had not yet risen.

This year will be my third Christmas without the business. Being behind on a bit of shopping doesn’t concern me. But I have to admit, skipping a couple blogs does. So last night when the kids were sleeping, I began to bake. I decided ricotta cheesecake with white chocolate and pine nuts because its a cake that needs to be refrigerated for a few hours and still tastes great a few days later. Perfect for later when we’re all feeling better. 

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Filed Under: Cakes, Chocolate, Christmas/Holidays

Matcha and Black Sesame Crêpes

November 2, 2017 By stemsandforks Leave a Comment

My mother in law would probably pucker her lips till they turned white and wrinkled much like her backside exit if I ever told her what I did to the base of her crêpe recipe. I asianized it.

For the old school Belgian or Frenchie, crêpes are a kind of sacred dish. My mother in law has never deviated from the simple recipe of just flour, eggs, milk, sugar. She normally serves it with some cassonade (brown sugar), nutella or some jam on the table. I remember once serving crêpes for lunch with sour cream, bacon and chives…and yup the puckered backside  lips appeared. “Quelle horreur” she exclaimed. Awww…. Always love her candour! She skipped the bacon and cheese and went straight to the cupboards to grab the brown sugar. She refused to even try! Old school and I forgot to mention, stubborn.

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Filed Under: Belgian, Breakfast, French, Fusion, Korean, This Korean Bakes

Kimchi & Egg Galettes

October 26, 2017 By stemsandforks 1 Comment

Kimchi, kale, spinach and chèvre in a crusty, flaky buttery pastry topped with an egg – who can resist such a plethora of flavours? This delightful dance of sweet/savoury, rich/acidic, chewy/flaky and hearty galette is my interpretation of Omurice. I was inspired by this childhood favourite comfort dish originally from Japan. Omurice is essentially fried rice crowned with a paper thin omelette, with ketchup slathered atop. Koreans have adapted it by adding kimchi (of course), along with a mish-mash of proteins, seafood or veggies in the rice. Omurice can really be made of anything. So long as it’s fried rice blanketed by an omelette. Its name is a quintessential example of Gairaigo which basically means a transvocalization. ‘Omu’ for omelette, and ‘raisu’ for rice.

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Filed Under: Belgian in the House, Family Favorites, Fusion, Galettes, Korean, This Korean Bakes

Banana Avocado Chocolate Cake

October 23, 2017 By stemsandforks Leave a Comment

I’m one of those out of sight, out of mind girls. I recently had scallops at a restaurant that was smothered in a tarragon brown butter. So so good- drooling now just thinking about it. But it reminded me of brown butter icing. And how it has been months since I made anything with brown butter. I had ripe bananas and avocados kicking around and decided a cream cheese brown butter frosting would pair wonderfully. As well, it’s been a while since I’ve played the sneaky mom of putting some sort of veg in a cake without telling the kids…

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Filed Under: Cakes, Chocolate

Pumpkin and Walnut Bundt Cake

October 3, 2017 By stemsandforks 7 Comments

We are definitely not a turkey family. Well, I personally enjoy a fresh roasted turkey but my husband and kids don’t. Pumpkin however is always a hit with all the Binons. 

This thanksgiving (Canadian) pumpkin is definitely on the menu. I’m thinking of some creative ways of using this wonderful squash asides from a cake or pie. Dumplings…soup…maybe even pumpkin steak? Ha! I’m just thinking out loud right now. Of course if you have any ideas…do let me know. As my daughter always points out…I like “weird” recipes. 

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Filed Under: Autumn, Bundt Cakes, Cakes, Holidays

Chocolate Ricotta Cake with Mascarpone Mocha Buttercream

August 27, 2017 By stemsandforks Leave a Comment

Since I started blogging, the friendships I’ve made with other fellow food bloggers and stylists has been incredible to say the least. 

Recently fellow instagrammer @rodica_godlewski and I organized a food styling gathering at my home with fellow food stylists M.Aimee from @milkofthykindness and Sarah from @sarah.boileau. We were 4 complete strangers…well strangers that conversed for several months prior to our meeting on Instagram but had never seen each other in the flesh or spoken to each other. It was so lovely to finally put a face larger than a blueberry and a voice to their names. To finally shed cyber palling two dimensionally and begin a real friendship in the flesh was incredible. The ideas and inspiration we shared with each other not to mention the great laughs was epic in porportions. 

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Filed Under: Cakes, Chocolate, Family Favorites

Trison Farms: The Three Rising Sons

August 18, 2017 By stemsandforks 4 Comments

Freshly harvested pepper vines at Trison Farms, Kingsville, Ontario

There was no shortage of abandoned wood crates after the Canadian Food Inspection Agency (CFIA) banned wood crates for produce to be stored and shipped.

Although Canada is renowned for its sprawling farmlands and agricultural abundance, as a Canadian, I’ve seldom visited a farm nor given much thought to where my produce comes from. This all changed one sunny afternoon as I jumped in my car and drove for almost four hours from Toronto to Kingsville, Ontario. I was headed to Trison Farms to meet the owners, the Mastronardi family and to learn more about what happens behind the scenes before Ontario produce debuts at a grocery store.

Freshly picked pepper vines.

Cherry tomatoes

The drive was long and dull. I literally had to pinch my face repeatedly so I wouldn’t fall asleep at the wheel. Some might describe the landscape as picturesque – I only saw an endless monotony of flat cornfields that stretched beyond the horizon. Mile after mile, no stores, no people… just a homogenous sea of green. The only sign of life was the occasional herd of cows, grazing at a glacial pace.

Initially, the mammoth 200-meter tall wind turbines in Chatham-Kent were quite impressive, but they quickly lost their novelty as they too became a repetitious part of the monotonous landscape. There were 124 of them to be exact. In retrospect, I don’t think counting wind turbines helped the cause of trying to stay awake. I may as well have been counting sheep.

Left only with my thoughts (I had given up on trying to find a radio station that wasn’t playing country), my mind wandered. I kept thinking, “I could never live here.” 

Vine tomatoes ripening on the vines

Migrant worker hand picking bell peppers

In fact, one of the questions I had prepared for the three sons who had just taken over the family farm business, was, “If you had a choice to be doing anything else, what would it be?” I anticipated I would get an earful of woeful tales of being stuck on the farm and yearning to escape to the bright lights and fast pace of the city. Armed with my city-centric questionnaire, I finally reached my destination. 

Brothers Jordan, Joshua and Joel Mastronardi are fourth generation farmers dating back to1962. Their grandfather Gino had started the now massive produce empire, with only a half-acre glass greenhouse. Today the greenhouse spreads over 25 acres and at peak season employs almost 80 full-time, temporary, and migrant workers.

There were no shortage of hats and sweat bands amongst the workers with the warm stuffy temperatures in the greenhouses                    

As we conversed, I learned more about their family and the illustrious story behind their operations, it became evident that there were no fantasies of escaping to the big city. Here was a family so passionate and so deeply knowledgeable about what they did, that I began to feel remorseful for my narrow-minded views. The three boys like their parents Rick and Mary, continue the hard work with dedication but with a more innovative approach.

“The boys have definitely evolved the farm into a modern, efficient and forward-thinking facility. I was just growing and selling produce. These boys are taking it to the next level,” previous owner and father, Rick, proudly quipped.

Although he claims to have passed the baton onto his sons, they are quick to inform me that he is still just as immersed in the day-to-day operations and refuses to take a vacation.

Rick Mastronardi, Second generation owner of Trison Farms inspecting his black berries.

Fallen leaves are collected after each harvest.

Using lights to trick strawberry plants into thinking it’s spring, these strawberry vines will bear fruit in the winter.

Mary, the matriarch of the family is no different from her husband Rick – There’s no sitting on the porch sipping lemonade and eating bonbons for her. She continues to manage the retail marketplace which is a cozy, roadside open-concept shop. She runs this business with produce from the family’s greenhouses as well as other local grower’s products.

Trison Farms roadside market where they sell both their own produce and local farmers produce

The brothers are continually looking to grow not only their produce but innovative machines, and software to increase their efficiency and develop new varieties of berries. Josh who is in charge of sales and marketing tells me at times they can’t keep up with demand. Not only do they grow their produce, but they pack and distribute almost 200’000 pounds of quality berries, peppers and tomatoes per week. And they’re not planning on slowing down this uphill growth. 

Worker packing Sheppard peppers in the packing facility

Freshly plucked peppers

Large water tanks

Joel, the eldest of the sons, helms the development of the produce itself, growing crops. So many factors to consider here from irrigation, to pest management, crop pollenating, planting, fertilization…the list is endless and so is Joel’s work load. Jordan the youngest is in charge of warehousing. Sorting, packing and filling orders all with the utmost attention paid to quality and efficiency. 

Josh Mastronardi, 4th generation farmer

Three sons, three very busy departments mean some days the brothers may not even run into each other on any given day. Which Joshua says “…helps create a great working relationship as no one hovers over the other”. 

As for my initial question? Josh simply answers: “I never really thought about anything else. My brothers and I always worked on the farm growing up and knew we’d continue to be a part of it.”

Getting produce ready for delivery

Processing/Packing Warehouse

The Mastronardi Family. From left, Jordan, Rick, Mary Ann,Joel and Josh.

I left with an incredible and informative education about greenhouse farming. Which yields higher attractive crops, uses minimal and natural pesticides when compared to field farming, makes the most efficient use of water and has longer growing seasons due to a controlled environment. But greenhouses are more expensive both to operate, install and maintain. What shocked me was how everything was hand-picked. Be it peppers or grape tomatoes…Someone was hand selecting and packing every single fruit and vegetable.  

Sheppard Pepper

I was totally wrong. Farm life is not slow, dull or isolated. In fact it was quite the opposite. It involved so many facets of business and life. Agriculture, sales, innovation, technology, marketing but ultimately a passion to grow and perfect a necessity to every human’s life – food. As I made my four hour trip back to Toronto, somehow the endless fields and wind turbines looked different this time. I no longer saw a monotonous sea of nothingness…I saw endless hours of labour, love and rich history.

As I ran the events of the day through my head – the wonderful earthy fragrance of the greenhouses, the moving stories of a family-built empire, and the symbiotic balance of raw nature with new technology…I found myself thinking…”I could live here.”

Tomatoes grown by Trisons. From Top Left going right to left; Beefsteak, Grape, Vine, Heirloom, Cocktail

Assorted peppers, tomatoes and cucumbers.

Sheppard and bell peppers from Trison Farms

Blackberries and Strawberries grown by Trison Farms

 

 

Filed Under: Articles

Triple Berry Scones with Lemon Vanilla Drizzle

August 17, 2017 By stemsandforks 10 Comments

I often laugh when someone writes a recipe declaring it easy, fast or that cooking is therapeutic. For me cooking and baking is not easy. It’s work regardless how simple the steps are to a recipe. The whole process of prepping, cooking and washing up…(especially washing up) is long and can be tedious at times. For me there is nothing therapeutic about cooking and baking. But there is something satisfying, fulfilling and validating about the process of cooking. If I had to compare it to something…hmmm… maybe giving birth to a child?  I’m not saying that a child is on the same level as a fresh loaf of banana bread. But the expression of something as profound as pregnancy being referred to “something in the oven” sums up what baking is in an exaggerated way. Getting ready for your child requires, well the creation (clears throat), the nurturing and caring while in the “oven” and than labour – blood sweat and tears- the finale- a reward…your beautiful baby or that fresh banana loaf. But it’s 100% all you and created by you.

I recently did a friend a favour and received several boxes of various berries and fruits. Gorgeous tiger and dark figs, cherries, strawberries, blueberries and kiwis. I planned to make something with the figs but they were at its prime and I admit my family and I scarfed them down in a matter of minutes. Kiwis – I’m sorry. But I don’t like you. You’re guilty by association. After getting sick one day as a child and barfing the green seedy exotic fruit all over my brand new overalls, I have never been able to try them again. So cherries, blueberries and strawberries in a triple berry scone (I know it’s not a berry…but they’re adorable like a berry) 

I made these scones when I was in a pinch to make a quick thank you for my daughters friend for hosting her at their cottage. Now if you are skipping the glaze (which I don’t recommend), try adding a touch more sugar as I lessened the usual ratio. Not crazy about super sweet scones but the drizzle does add a perfectly balanced and lovely sweet citrus zing. Remember, scones should be tender, slightly flakey, buttery with a touch of sweetness.  So here it is. A super fast and easy scone recipe (sniggering- bahaha). 

Bon app!


Save Print
Triple Berry Scones with Lemon Vanilla Drizzle
Author: Betty Binon
 
Ingredients
  • FOR THE SCONES:
  • 260 g or 2 cups AP flour
  • 2½ teaspoons baking powder
  • pinch of table salt
  • ½ teaspoon of cinnamon powder
  • 50 g or ¼ cup granulated sugar
  • 115 g or ½ cup butter or 8 tablespoons cold unsalted butter
  • ½ cup heavy cold cream
  • 1 large egg
  • ⅓ cup overflowing fresh blueberries
  • ⅓ cup overflowing freshly chopped strawberries
  • ⅓ cup overflowing with pitted cherries
  • ⅓ cup toasted walnuts (optional)
  • FOR THE DRIZZLE:
  • 125 g or 1 cup icing sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla bean paste
Instructions
  1. FOR THE SCONES:
  2. Preheat oven to 400F (205C), line baking tray with parchment paper
  3. In a medium metal or plastic bowl, grate butter on box grater's biggest hole and pop in freezer uncovered- let it sit in freezer while you gather rest of ingredients
  4. In large bowl, sift flour, baking powder, cinnamon, salt and sugar and whisk well and set aside
  5. In a small bowl, whisk the egg and cream together and set aside
  6. Add the cold butter in the flour mixture with fingers, tossing for about 15-20 seconds
  7. Pour the cream/egg mixture to the dry flour mix and stir gently with spatula - DO NOT over stir. stir still ingredients become just wet
  8. Fold in all the berries and the nuts (if you're adding)- don't overwork dough here
  9. shape the dough into a disc about 8 inches wide and about 1.5 inches thick
  10. With a sharp knife, cut the disc into about 6-8 equal wedges and separate about 1 cm at most
  11. Bake for 20-25 minute or until the crust is a golden brown
  12. Allow to cool before drizzling icing
  13. FOR THE ICING:
  14. In a bowl whisk together the freshly squeezed lemon juice, vanilla bean paste and icing sugar
  15. Drizzle over scones once they've cooled somewhat
3.5.3226

 

 

Filed Under: Biscuits/Scones, Family Favorites, Fruit

Strawberry and Carrot Cake

July 22, 2017 By stemsandforks Leave a Comment

I realize I’m so behind blogging. I remember making this cake for fathers day which was easily over a month ago. We had a BBQ at our house and so asked my dad and hubs what they wanted for dessert. Dad asked for something with strawberries seeing as the season started and Pierre asked for carrot cake. Thus the marriage of the two. I prepared it not thinking very much about posting it as a blog. However realized I had too after posting a pic on Instagram and getting a barrage of requests to post the recipe. 

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Filed Under: Bundt Cakes, Cakes, Family Favorites, Fruit

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stemsandforks

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Mar 9

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A symphony of flowers, food and California Ripe Olives. Had an exquisite evening learning and tasting the craft behind curing Californian olives @calripeolives last month. And yes, those are olives in the flower arrangements. Thank you for a special evening @calripeolives 

@gbcchca @thechefshouse kitchen 

#partner #californiaripeolives #california #olives #chefstablemuch? #fleurs #onthetable #chefskitchen #floralfaffing #florals #muscari #lisianthus

A symphony of flowers, food and California Ripe Olives. Had an exquisite evening learning and tasting the craft behind curing Californian olives @calripeolives last month. And yes, those are olives in the flower arrangements. Thank you for a special evening @calripeolives

@gbcchca @thechefshouse kitchen

#partner #californiaripeolives #california #olives #chefstablemuch? #fleurs #onthetable #chefskitchen #floralfaffing #florals #muscari #lisianthus
...

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Mar 7

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Crispy smashed potatoes with avocado, tomatoes on sourdough topped with @sharpssauce hot sauce. Very tasty. You can find the sauce in @1924us shop online. I’ll put a link in stories. Great sauce for pretty much everything. 
Made this video for @1924us @sharpssauce a while back. Just getting around to posting content made for clients now. 
#smashedpotatoes #onthetable #recipereels #delicious

Crispy smashed potatoes with avocado, tomatoes on sourdough topped with @sharpssauce hot sauce. Very tasty. You can find the sauce in @1924us shop online. I’ll put a link in stories. Great sauce for pretty much everything.
Made this video for @1924us @sharpssauce a while back. Just getting around to posting content made for clients now.
#smashedpotatoes #onthetable #recipereels #delicious
...

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Mar 5

Open
Sold out. Music, fruit, wine, work. Some simple joys in life which I’m fortunate to enjoy. 

It has been one month since Turkey experienced a catastrophic earthquake. We’ve all seen the the devastation and slow recovery as they reel from one of their worst humanitarian crisis in decades. 

Me - Offering 4-5 individuals interested in learning 1:1 (via zoom) bundles of 5 sessions (5 hours) to improve your photography, video, and/or styling. Donate $400 US to support Turkey’s recovery. (Valued at $700 US) please DM for those interested to work out the details. 
Due to popular demand - 3 group courses added post announcement in stories - these are sold out. 
For those not interested in learning, please consider donating any amount. Merci. 

Donation link in stories and my profile. 
#turkey #turkeyearthquake #support #donatenow

Sold out. Music, fruit, wine, work. Some simple joys in life which I’m fortunate to enjoy.

It has been one month since Turkey experienced a catastrophic earthquake. We’ve all seen the the devastation and slow recovery as they reel from one of their worst humanitarian crisis in decades.

Me - Offering 4-5 individuals interested in learning 1:1 (via zoom) bundles of 5 sessions (5 hours) to improve your photography, video, and/or styling. Donate $400 US to support Turkey’s recovery. (Valued at $700 US) please DM for those interested to work out the details.
Due to popular demand - 3 group courses added post announcement in stories - these are sold out.
For those not interested in learning, please consider donating any amount. Merci.

Donation link in stories and my profile.
#turkey #turkeyearthquake #support #donatenow
...

stemsandforks

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Feb 14

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Pair on Plate. 

#chiaroscuro #stilllife #onthetable #pear #raspberries #paintingwithlight

Pair on Plate.

#chiaroscuro #stilllife #onthetable #pear #raspberries #paintingwithlight
...

stemsandforks

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Feb 5

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Peat smoke, eucalyptus, and berries. A visual experience of @Bowmore’s 12 and 15, including Bowmore Aston Martin Masters’ Selection 22 Year Old. Paying homage to the craftsmanship and legacy of Bowmore’s single malts, the Art of Time is central to every stage of the distilling process. 
 

Bowmore has unveiled the second installment in its Masters’ Selection Series: Bowmore Aston Martin Masters’ Selection 22 Year Old. A spirit that embodies the harmony between two distinctive
 brands. 
 

#AD #Bowmore AstonMartin #ArtOfTime 

Must be legal drinking age. Please enjoy responsibly.

Peat smoke, eucalyptus, and berries. A visual experience of @Bowmore’s 12 and 15, including Bowmore Aston Martin Masters’ Selection 22 Year Old. Paying homage to the craftsmanship and legacy of Bowmore’s single malts, the Art of Time is central to every stage of the distilling process.


Bowmore has unveiled the second installment in its Masters’ Selection Series: Bowmore Aston Martin Masters’ Selection 22 Year Old. A spirit that embodies the harmony between two distinctive
brands.


#AD #Bowmore AstonMartin #ArtOfTime

Must be legal drinking age. Please enjoy responsibly.
...

stemsandforks

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Jan 25

Open
On a quest for the perfect snack,

Georgy ate..and ate..and ate.
But nothing quite hit the spot.

Until he discovered @delfrescopure ’s divinely delicious peppers..
Mouthwatering mini cucumbers..

And scrumptiously superb strawberries. AKA YES!Berries.

@delfrescopure Snack peppers, mini cucumbers and @Yes_Berries strawberries are all sustainably grown right here in Ontario through the year including our winter. #ad #delfrescopure #snacktime #peppers #localbuisiness #ontario  #onthetable #strawberries #eatlocal #eatwell

On a quest for the perfect snack,

Georgy ate..and ate..and ate.
But nothing quite hit the spot.

Until he discovered @delfrescopure ’s divinely delicious peppers..
Mouthwatering mini cucumbers..

And scrumptiously superb strawberries. AKA YES!Berries.

@delfrescopure Snack peppers, mini cucumbers and @Yes_Berries strawberries are all sustainably grown right here in Ontario through the year including our winter. #ad #delfrescopure #snacktime #peppers #localbuisiness #ontario #onthetable #strawberries #eatlocal #eatwell
...

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Jan 19

Open
2 oj, 2 teas - bags out. A nod to Glenn Goulds desk. 

Previously seen in stories. Wasn’t planning on posting here. Continuity issues - tea bag strings. 

#glenngould #teabag #nocoughing #justforyou #PH #bday #bach

2 oj, 2 teas - bags out. A nod to Glenn Goulds desk.

Previously seen in stories. Wasn’t planning on posting here. Continuity issues - tea bag strings.

#glenngould #teabag #nocoughing #justforyou #PH #bday #bach
...

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Jan 15

Open
#AD Beauty, innovation and craft. The pursuit of excellence takes time.

@Bowmore , the oldest licensed distillery on Islay has been refining its craft for more than 240 years. The craftsmanship at every stage of the process truly shines with sophistication in each bottle. Just as the distiller’s hand-selected the Bowmore casks, each flower was chosen to speak to the tasting notes of the expressions.  

A leader in the world of single malts, Bowmore has become one of the world’s most collectible Islay malts. 
After nosing my way through the 12 Year Old, 15 Year Old and the Bowmore Aston Martin Masters’ Selection 22 Year Old, it’s obvious the team of talented distillers at Bowmore achieve excellence in creating premium single malts. Textured, with a complex balance of smoke, rich fruit and notes of sea salt, Bowmore pursues perfection by understanding and accepting the impact time has on everything they do.

#Bowmore #AstonMartin #ArtOfTime
*Must be legal drinking age. Please enjoy responsibly.

#AD Beauty, innovation and craft. The pursuit of excellence takes time.

@Bowmore , the oldest licensed distillery on Islay has been refining its craft for more than 240 years. The craftsmanship at every stage of the process truly shines with sophistication in each bottle. Just as the distiller’s hand-selected the Bowmore casks, each flower was chosen to speak to the tasting notes of the expressions.  

A leader in the world of single malts, Bowmore has become one of the world’s most collectible Islay malts. 
After nosing my way through the 12 Year Old, 15 Year Old and the Bowmore Aston Martin Masters’ Selection 22 Year Old, it’s obvious the team of talented distillers at Bowmore achieve excellence in creating premium single malts. Textured, with a complex balance of smoke, rich fruit and notes of sea salt, Bowmore pursues perfection by understanding and accepting the impact time has on everything they do.

#Bowmore #AstonMartin #ArtOfTime
*Must be legal drinking age. Please enjoy responsibly.
...

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Dec 25

Open
My 2022 gingerbread house masterpiece. 16 kg of dough sprinkled with sugar by my other masterpiece, Georgy. 

For the past three Christmas’ i’ve built massive gingerbread houses and wrote thoughtful captions. 

I’m tired. 

What I learned this year is sometimes giving up is not a sign of weakness rather a strength to know when to let go. 

Thanks for the hug and help Georgy.

Happy holidays. 

(Miyazaki’s Spirited Away Bathhouse 2020, Escher’s Ascending and Descending 2021, Notre Dame 2019) 

#LongSleavesBlack #gingerbreadhouse #effit

My 2022 gingerbread house masterpiece. 16 kg of dough sprinkled with sugar by my other masterpiece, Georgy.

For the past three Christmas’ i’ve built massive gingerbread houses and wrote thoughtful captions.

I’m tired.

What I learned this year is sometimes giving up is not a sign of weakness rather a strength to know when to let go.

Thanks for the hug and help Georgy.

Happy holidays.

(Miyazaki’s Spirited Away Bathhouse 2020, Escher’s Ascending and Descending 2021, Notre Dame 2019)

#LongSleavesBlack #gingerbreadhouse #effit
...

stemsandforks

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Dec 22

Open
It has been a busy travel year for me. The one place that stood out was @Sonderstays Boston Fenway. 3 bedroom. 3 washroom suite with wrap-around windows and a massive kitchen with stunning views. See stories for links. (Video: LA, San Francisco, NYC, Boston, Paris) #SonderBoston #partner #aBetterWaytoCelebrate #Boston #travelphotography #travelforwork #paris #losangeles #newyorkcity #sanfrancisco

It has been a busy travel year for me. The one place that stood out was @Sonderstays Boston Fenway. 3 bedroom. 3 washroom suite with wrap-around windows and a massive kitchen with stunning views. See stories for links. (Video: LA, San Francisco, NYC, Boston, Paris) #SonderBoston #partner #aBetterWaytoCelebrate #Boston #travelphotography #travelforwork #paris #losangeles #newyorkcity #sanfrancisco ...

stemsandforks

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Dec 19

Open
Double-fried fries and fleurs. i like mine with maldon salt and dijon. 

Breaking up your scroll of Mariah Carey and cookies.

 #fries #flowers #random #floristreview #stilllife #onthetableathome #tweedia #floristsandflowers #faffingwithflowers #mokara #carnations #botanicalpickmeup

Double-fried fries and fleurs. i like mine with maldon salt and dijon.

Breaking up your scroll of Mariah Carey and cookies.

#fries #flowers #random #floristreview #stilllife #onthetableathome #tweedia #floristsandflowers #faffingwithflowers #mokara #carnations #botanicalpickmeup
...

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Dec 11

Open
My current mood. I very much dislike snow and most days dislike Chopin. 

Compass and paring knife from @1924us 

#floraldesign #floralfaffing #botanicalsculpture #peonies #ilex #versilia #persimmons #flowerphotography #biodegradablefoam #floralart #longblacksleaves #chopin #darkandmoody

My current mood. I very much dislike snow and most days dislike Chopin.

Compass and paring knife from @1924us

#floraldesign #floralfaffing #botanicalsculpture #peonies #ilex #versilia #persimmons #flowerphotography #biodegradablefoam #floralart #longblacksleaves #chopin #darkandmoody
...

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Dec 6

Open
Leftover props from todays set. a great late night snack and drink. 
#champagne #pandoro #panettone #onthetable #foodphotography #ilex #persimmon #darkandmoody #nightphotography #samesame #yawn

Leftover props from todays set. a great late night snack and drink.
#champagne #pandoro #panettone #onthetable #foodphotography #ilex #persimmon #darkandmoody #nightphotography #samesame #yawn
...

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Dec 2

Open
Sunsets, birds, city lights and cocktails. With these extraordinary views and all the necessary bar tools to stir up some cocktails, I barely left my @sonderstays suite in Fenway Boston. 
Link in stories for more info.
Cheers,

Negroni Sbagliato with Champange

RECIPE:
Serves: 2 

Ingredients:
2 oz. Campari
2 oz. sweet vermouth
2 oz.  Champagne
Orange peel to garnish

Directions:
Pour Campari and vermouth into mixer with ice.
Stir for about 30 seconds and strain into two ice-filled rocks glasses.
Using a long bar spoon, gently pour the Champagne in each glass.
Stir and garnish with orange peel.
(Please drink responsibly)

#Abetterwaytocelebrate #SonderBoston #partner #negroniSbagliato #champagne #campari #fridaycocktails #imbibe #mixology #foodanddrink #cocktails #recipes #fridaynight #bar

Sunsets, birds, city lights and cocktails. With these extraordinary views and all the necessary bar tools to stir up some cocktails, I barely left my @sonderstays suite in Fenway Boston.
Link in stories for more info.
Cheers,

Negroni Sbagliato with Champange

RECIPE:
Serves: 2

Ingredients:
2 oz. Campari
2 oz. sweet vermouth
2 oz. Champagne
Orange peel to garnish

Directions:
Pour Campari and vermouth into mixer with ice.
Stir for about 30 seconds and strain into two ice-filled rocks glasses.
Using a long bar spoon, gently pour the Champagne in each glass.
Stir and garnish with orange peel.
(Please drink responsibly)

#Abetterwaytocelebrate #SonderBoston #partner #negroniSbagliato #champagne #campari #fridaycocktails #imbibe #mixology #foodanddrink #cocktails #recipes #fridaynight #bar
...

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Oct 10

Open
About a year ago I had the pleasure of mentoring a group of talented high school students snap food photographs for a cookbook during the pandemic lockdowns. 
What began as a small project to fill their volunteer hours, @flashinthepandemiccookbook  quickly evolved into a collection of vibrant recipes and stories of what Toronto chefs, owners and staff of restaurants had to endure during the lockdowns. 

Thrilled to announce the e-book is officially up for sale with all proceeds going to The Daily Bread Food Bank @dailybreadto 
 Some recipes featured in Flash in the Pandemic Cookbook include Alo, Gusto 501, Pure Spirits, Cluny, Richmond Station, Good Behaviour, La Palette, Kimchi Korea House, Piano Piano plus dozens more. 

There’s also a LAUNCH PARTY. 
 Tuesday OCTOBER 11th. Sample unlimited canapés and food from stations such as @mikutoronto @mapleleaftavern @gladstonehotel_orange @broadviewhotel and Michelin star restaurant @hanayorkville and more. 
Plus live music, Jim Creeggan  @barenakedladiesmusic (Eventbrite tix in stories link)
Tickets are $100 which includes the e-book. 100% of all proceeds go to @dailybreadto 

Meet some of the chefs featured in the cookbook, the student photographers and well, me. See you Tuesday.

Pictured above slides 1-2 @KimchiKoreaHouse 

Slide 3 @gusto501 📷 Finn Creeggan 
Slide 4 @archeotoronto 📷 Moineau Shin Binon
Slide 5@alorestaurant 📷 Jadyn Cialini 
Slide 6 @broadviewhotel 📷 Sidney Moore 

Proud of the students incredible work and the team behind the scenes. @sarahkmartin_ , @jennyshinpr , Alan Jones.

About a year ago I had the pleasure of mentoring a group of talented high school students snap food photographs for a cookbook during the pandemic lockdowns.
What began as a small project to fill their volunteer hours, @flashinthepandemiccookbook quickly evolved into a collection of vibrant recipes and stories of what Toronto chefs, owners and staff of restaurants had to endure during the lockdowns.

Thrilled to announce the e-book is officially up for sale with all proceeds going to The Daily Bread Food Bank @dailybreadto
Some recipes featured in Flash in the Pandemic Cookbook include Alo, Gusto 501, Pure Spirits, Cluny, Richmond Station, Good Behaviour, La Palette, Kimchi Korea House, Piano Piano plus dozens more.

There’s also a LAUNCH PARTY.
Tuesday OCTOBER 11th. Sample unlimited canapés and food from stations such as @mikutoronto @mapleleaftavern @gladstonehotel_orange @broadviewhotel and Michelin star restaurant @hanayorkville and more.
Plus live music, Jim Creeggan @barenakedladiesmusic (Eventbrite tix in stories link)
Tickets are $100 which includes the e-book. 100% of all proceeds go to @dailybreadto

Meet some of the chefs featured in the cookbook, the student photographers and well, me. See you Tuesday.

Pictured above slides 1-2 @KimchiKoreaHouse

Slide 3 @gusto501 📷 Finn Creeggan
Slide 4 @archeotoronto 📷 Moineau Shin Binon
Slide 5@alorestaurant 📷 Jadyn Cialini
Slide 6 @broadviewhotel 📷 Sidney Moore

Proud of the students incredible work and the team behind the scenes. @sarahkmartin_ , @jennyshinpr , Alan Jones.
...

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Oct 5

Open
Delicata Squash, Kimchi and vegan Mozzarella Spring Rolls made with @ViolifeCa vegan Mozzarella Shreds, glass noodles and mushrooms.
 
A great starter or side dish for your Thanksgiving table or autumn meal. They’re crispy, cheesy, packed with umami and uber scrumptious. And can we talk about the taste and texture of @vioilfeca vegan Mozzarella Shreds? The texture is exactly the same as the dairy version, and in MHO Violife has more flavour than reg mozzarella. It’s also gluten, soy, nut and preservative free.
 
Serve with a side of Cranberry dipping sauce (recipe below) or plum sauce.

➔ Yields 12 spring rolls 
 
Delicata, Kimchi and vegan Mozzarella Spring Rolls:
1 1/2 cup Violife vegan Mozzarella Shreds
1 cup grated delicata squash or any type of squash 
1 cup drained and chopped vegan kimchi 
1 cup cooked and chopped glass noodles
1 cup shimeji mushrooms (or any type of mushroom)
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
12 spring roll wrappers
2 tsp cornstarch (for sealing wrappers)
2 tbsp water (for sealing wrappers)
Vegetable oil for frying
Dipping sauce
1 cup cranberry s1 tbsp fresh squeezed lime juice
2 tbsp chopped cilantro
 
Recipe instructions below in comments (pinned)
Enjoy!
ad #violife #vegan #plantbased #canadian #thanksgiving #recipes #springrolls #recipereels

Delicata Squash, Kimchi and vegan Mozzarella Spring Rolls made with @ViolifeCa vegan Mozzarella Shreds, glass noodles and mushrooms.

A great starter or side dish for your Thanksgiving table or autumn meal. They’re crispy, cheesy, packed with umami and uber scrumptious. And can we talk about the taste and texture of @vioilfeca vegan Mozzarella Shreds? The texture is exactly the same as the dairy version, and in MHO Violife has more flavour than reg mozzarella. It’s also gluten, soy, nut and preservative free.

Serve with a side of Cranberry dipping sauce (recipe below) or plum sauce.

➔ Yields 12 spring rolls

Delicata, Kimchi and vegan Mozzarella Spring Rolls:
1 1/2 cup Violife vegan Mozzarella Shreds
1 cup grated delicata squash or any type of squash
1 cup drained and chopped vegan kimchi
1 cup cooked and chopped glass noodles
1 cup shimeji mushrooms (or any type of mushroom)
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
12 spring roll wrappers
2 tsp cornstarch (for sealing wrappers)
2 tbsp water (for sealing wrappers)
Vegetable oil for frying
Dipping sauce
1 cup cranberry s1 tbsp fresh squeezed lime juice
2 tbsp chopped cilantro

Recipe instructions below in comments (pinned)
Enjoy!
ad #violife #vegan #plantbased #canadian #thanksgiving #recipes #springrolls #recipereels
...

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Sep 29

Open
SOLD OUT.  VIDEO/PHOTO WORKSHOP Paris, France
 Oct 22nd and Oct 23rd with dream team @thepineapplechef @linda_lomelino @sliceofpai 
TWO intense days where you’ll learn the fundamentals of styling, photography, filming, and editing in Lightroom, Photoshop, Premiere Pro. Plus all the technical knowledge you need to shoot a thoughtful creative video or photograph. We’ll share  hacks and tips to getting cool shots especially when filming yourself and help you find inspiration to create unique content.
But more importantly guidance on how to nurture your unique identity to feel creatively fulfilled and stand out in a saturated market. More info in profile link and stories. See you in Paris. 

F 16 ISO 800 @ 1/40 sec 50 mm
 #photography #workshop #paris #videography#france #masterclass #gardenroses #carnations #floralfaffer #stilllife #chiaroscuro #onthetable #foodphotography #bettysboys #eden #nolongblacksleaves

SOLD OUT. VIDEO/PHOTO WORKSHOP Paris, France
Oct 22nd and Oct 23rd with dream team @thepineapplechef @linda_lomelino @sliceofpai
TWO intense days where you’ll learn the fundamentals of styling, photography, filming, and editing in Lightroom, Photoshop, Premiere Pro. Plus all the technical knowledge you need to shoot a thoughtful creative video or photograph. We’ll share hacks and tips to getting cool shots especially when filming yourself and help you find inspiration to create unique content.
But more importantly guidance on how to nurture your unique identity to feel creatively fulfilled and stand out in a saturated market. More info in profile link and stories. See you in Paris.

F 16 ISO 800 @ 1/40 sec 50 mm
#photography #workshop #paris #videography#france #masterclass #gardenroses #carnations #floralfaffer #stilllife #chiaroscuro #onthetable #foodphotography #bettysboys #eden #nolongblacksleaves
...

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Sep 13

Open
A typical Betty lunch on any given day. 
-beans or lentils
-mix of fresh garden and store bought veg
-capers
-green onions and purple shallots or onions
-mix of herbs - typically I use dill or cilantro w/parsley
-smoked paprika
-nutritional yeast
-salt ( in video is a mushroom thyme infused salt that @mushroomsandthyme made for me;) thanks Jess 
-some sort of seed like sesame or sunflower
- toasted nuts
-freshly squeezed citrus juice and EVOO
Ceramic bowl @farmhousepottery 

#kitchentheatrics #recipereels #onthetable #foodartblog #frommygarden #mygarden #foodfluffer #salad #vegetarian #BackToBaroque #bach ‘s #twitchuponthethread #jeannelamon #legend #nolongblacksleaves

A typical Betty lunch on any given day.
-beans or lentils
-mix of fresh garden and store bought veg
-capers
-green onions and purple shallots or onions
-mix of herbs - typically I use dill or cilantro w/parsley
-smoked paprika
-nutritional yeast
-salt ( in video is a mushroom thyme infused salt that @mushroomsandthyme made for me;) thanks Jess
-some sort of seed like sesame or sunflower
- toasted nuts
-freshly squeezed citrus juice and EVOO
Ceramic bowl @farmhousepottery

#kitchentheatrics #recipereels #onthetable #foodartblog #frommygarden #mygarden #foodfluffer #salad #vegetarian #BackToBaroque #bach ‘s #twitchuponthethread #jeannelamon #legend #nolongblacksleaves
...

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Sep 10

Open
Classic Martini made with the award winning  @valleyofmotherofgod gin. Smooth, deliciously complex and exquisitely balanced botanicals …@valleyofmotherofgod has become a staple on my liquor cart. Recipe link in stories.
.
Massive thank you to Shelly and Malcolm creators of @valleyofmotherofgod for hosting the workshop back in July. Thank you beaucoup x. 

*Must be legal drinking age. Not sponsored. 

#godsgin #classic #martini #mixology #valleyofmotherofgodgin #cocktails #foodanddrink #fridaycocktails #longblacksleaves #backtoblack

Classic Martini made with the award winning @valleyofmotherofgod gin. Smooth, deliciously complex and exquisitely balanced botanicals …@valleyofmotherofgod has become a staple on my liquor cart. Recipe link in stories.
.
Massive thank you to Shelly and Malcolm creators of @valleyofmotherofgod for hosting the workshop back in July. Thank you beaucoup x.

*Must be legal drinking age. Not sponsored.

#godsgin #classic #martini #mixology #valleyofmotherofgodgin #cocktails #foodanddrink #fridaycocktails #longblacksleaves #backtoblack
...

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Aug 7

Open
Frangipane Peach Tarts made easy with @metroOntario Selection puff pastry shells.  When there aren’t enough hours in the day to make your own puff pastry from scratch (which is like never) These delicious, flaky tarts made with local Ontario peaches are prepped and baked in less than 35 minutes. Perfect summer bake. Find the recipe link in stories. #mymetro #peach #tarts #puffpastry #summerbaking #onthetable #foodartblog #ontarioproduce

Frangipane Peach Tarts made easy with @metroOntario Selection puff pastry shells. When there aren’t enough hours in the day to make your own puff pastry from scratch (which is like never) These delicious, flaky tarts made with local Ontario peaches are prepped and baked in less than 35 minutes. Perfect summer bake. Find the recipe link in stories. #mymetro #peach #tarts #puffpastry #summerbaking #onthetable #foodartblog #ontarioproduce ...

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Jul 24

Open
Lemon yogurt cake recipe and preparation by the ever so elegant Cristina @the_publishers_daughter 

This video was an improvisation after @thebittersweetspoon asked to see my workflow from beginning to end during the retreat “Finding your Voice” last week hosted by the generous gin folks @valleyofmotherofgod 

After watching some footage by those who recorded me I realized my work-flow is intense, manic, deeply focused and a bit bossy (sorry Cristina lol). Oh…and loud (blasted baroque music)

Find @the_publishers_daughter delicious lemon cake recipe on her blog. I’ll put a link in stories. 

More retreat content on its way. Just trying to catch my breath. 

#recipereels #bakedfromscratch #lemoncake #findingyourvoice #thepublishersdaughter #premierepro #foodstories #onthetable #jeanmarieleclair #baroquemusic

Lemon yogurt cake recipe and preparation by the ever so elegant Cristina @the_publishers_daughter

This video was an improvisation after @thebittersweetspoon asked to see my workflow from beginning to end during the retreat “Finding your Voice” last week hosted by the generous gin folks @valleyofmotherofgod

After watching some footage by those who recorded me I realized my work-flow is intense, manic, deeply focused and a bit bossy (sorry Cristina lol). Oh…and loud (blasted baroque music)

Find @the_publishers_daughter delicious lemon cake recipe on her blog. I’ll put a link in stories.

More retreat content on its way. Just trying to catch my breath.

#recipereels #bakedfromscratch #lemoncake #findingyourvoice #thepublishersdaughter #premierepro #foodstories #onthetable #jeanmarieleclair #baroquemusic
...

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Jul 14

Open
Recipe for this strawberry cardamom cake with @famigliazerillo strawberry jam and toasted meringue can be found in the summer edition of @dolcemag This cake is moist, light, full of flavour with a soft crumb. Tap @dolcemag link in profile to find a digital or print copy. Enjoy. 
.
#summercake #bakingfromscratch #layercake #thebakefeed #strawberries #onthetable #cakes

Recipe for this strawberry cardamom cake with @famigliazerillo strawberry jam and toasted meringue can be found in the summer edition of @dolcemag This cake is moist, light, full of flavour with a soft crumb. Tap @dolcemag link in profile to find a digital or print copy. Enjoy.
.
#summercake #bakingfromscratch #layercake #thebakefeed #strawberries #onthetable #cakes
...

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Jul 11

Open
#leftovers from a set I did with @visualgram  Thank you Toby. Just what I needed to kick my ass into creating more just for fun and not for a pay cheque. Iso 200 50 mm f10 1/40 s

#cannedfood #chiaroscuro #theartofnotgivingafuc$

#leftovers from a set I did with @visualgram Thank you Toby. Just what I needed to kick my ass into creating more just for fun and not for a pay cheque. Iso 200 50 mm f10 1/40 s

#cannedfood #chiaroscuro #theartofnotgivingafuc$
...

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Jul 8

Open
Grilled Watermelon and Tomato Salad with @metroontario Irresistibles Hot Chili Peppers on a bed of hummus with a lime, cilantro, mint dressing topped with salty toasted pumpkin seeds. Salty, sweet, cold, warm, crunchy, creamy and spicy. Very good. Grab this recipe in stories and your ingredients at your local @metroontario #mymetro #summergrilling #watermelon #summervibes #summercooking #easyrecipes

Grilled Watermelon and Tomato Salad with @metroontario Irresistibles Hot Chili Peppers on a bed of hummus with a lime, cilantro, mint dressing topped with salty toasted pumpkin seeds. Salty, sweet, cold, warm, crunchy, creamy and spicy. Very good. Grab this recipe in stories and your ingredients at your local @metroontario #mymetro #summergrilling #watermelon #summervibes #summercooking #easyrecipes ...

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Jun 25

Open
#outtakes All that glitters ain’t gold. 

 #bloopers #behindthescenes #bts #reallife #colourful #language #blogger

#outtakes All that glitters ain’t gold.

#bloopers #behindthescenes #bts #reallife #colourful #language #blogger
...

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Jun 14

Open
A collection of failures became a tower of sweet pleasure. 
Despite being 5 failed recipe testing layers, this cake was delicious. 
Layers: Lemon, almond, vanilla and cardamom. W/salted SMBC and maltesers. 
#maltesers #cake #duds #recipetesting #mistakes #baked #merrygoround #bakedfromscratch #foodreels #foodfluffer #foodstories #cpebach #baroquemusic

A collection of failures became a tower of sweet pleasure.
Despite being 5 failed recipe testing layers, this cake was delicious.
Layers: Lemon, almond, vanilla and cardamom. W/salted SMBC and maltesers.
#maltesers #cake #duds #recipetesting #mistakes #baked #merrygoround #bakedfromscratch #foodreels #foodfluffer #foodstories #cpebach #baroquemusic
...

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Jun 12

Open
Tall, sweet and messy. 

Found a few cake pucks from recipe testing in the freezer. Dared myself to see how many layers I could stack. I’ll reveal that in a reel coming soon. 

Crushed maltesers, caramel, and a vegan Swiss meringue buttercream with various flavours of cake inside. Used Becel plant based salted butter this time. So good. SMBC needs salt. NEVER going back to unsalted. 
Just what my Sunday morning needed. 
#cake #leftovers #swissmeringuebuttercream #bakingfromscratch #foodphotography #darkfoodphotography #sundayvibes #foodfluffer #foodartproject #onthetable

Tall, sweet and messy.

Found a few cake pucks from recipe testing in the freezer. Dared myself to see how many layers I could stack. I’ll reveal that in a reel coming soon.

Crushed maltesers, caramel, and a vegan Swiss meringue buttercream with various flavours of cake inside. Used Becel plant based salted butter this time. So good. SMBC needs salt. NEVER going back to unsalted.
Just what my Sunday morning needed.
#cake #leftovers #swissmeringuebuttercream #bakingfromscratch #foodphotography #darkfoodphotography #sundayvibes #foodfluffer #foodartproject #onthetable
...

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Jun 8

Open
I remember customers often saying, “it must be so relaxing to work with flowers.” 

4:30AM terminal, 6AM flower auctions, loading the truck, unloading, conditioning flowers, dealing with clients w/emotional milestones (birth,weddings, illness, death) evening bridal consultations, making centrepieces at 8 pm once you’ve closed shop. Of course the same centrepiece about 50 times. Go home if you’re lucky at midnight and start the same cycle the next day. 
It’s been 9 years since selling my biz I had for almost 20 years. 
I don’t miss the mad hard work but I do miss the people, the flower community and having access to an endless supply of flowers. 
.
#floristry #floristlife #floristsreview #flowers  #botanicalpickmeup #floraldesign #butterflyranunculus #roses #magnolia #tulips #foamfree #pitt #tulips #digitalis #delphiniums #snapdragons #stilllife #onthetable #toomanyhashtags

I remember customers often saying, “it must be so relaxing to work with flowers.”

4:30AM terminal, 6AM flower auctions, loading the truck, unloading, conditioning flowers, dealing with clients w/emotional milestones (birth,weddings, illness, death) evening bridal consultations, making centrepieces at 8 pm once you’ve closed shop. Of course the same centrepiece about 50 times. Go home if you’re lucky at midnight and start the same cycle the next day.
It’s been 9 years since selling my biz I had for almost 20 years.
I don’t miss the mad hard work but I do miss the people, the flower community and having access to an endless supply of flowers.
.
#floristry #floristlife #floristsreview #flowers #botanicalpickmeup #floraldesign #butterflyranunculus #roses #magnolia #tulips #foamfree #pitt #tulips #digitalis #delphiniums #snapdragons #stilllife #onthetable #toomanyhashtags
...

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Jun 7

Open
Spent part of the weekend getting the herb boxes and veggie patches set up. Zucchini, bell peppers, basil, parsley, tomatoes, lettuce, cauliflower and strawberries from @metroontario Cannot wait to harvest them in the coming weeks. 
  All available now (plus more) at your local @metroontario  #mymetro #gardening #veggiegarden #mygarden

Spent part of the weekend getting the herb boxes and veggie patches set up. Zucchini, bell peppers, basil, parsley, tomatoes, lettuce, cauliflower and strawberries from @metroontario Cannot wait to harvest them in the coming weeks.
All available now (plus more) at your local @metroontario #mymetro #gardening #veggiegarden #mygarden
...

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Jun 3

Open
Seldom do I say favourite, or best. But this parmesan by @ViolifeCa is by far the best vegan parm I’ve had. The texture and taste is incredible. I’ve been topping it on all my grilled veggies like these grilled romaine, Treviso and Belgian Endives. Also great for the classics pasta, pizza, or with a side of crusty bread.  Cannot praise this vegan parmesan or the crafters behind @ViolifeCa where  they’ve considered all steps of production to make the smallest climate footprint. See below for recipes and stories for more information links.  #ad #violife #vegan #cheese 

Grilled Romaine with Violife Vegan Parmesan

1 head romaine 
2 tablespoons EVOO
Salt & pepper to taste
1 tbsp fresh lemon juice
1/4 cup chopped toasted cashews
1/4 cup or 2 oz grated Violife Vegan Parmesan

Cut romaine ends off and slice down middle lengthwise.
Brush tablespoon of EVOO on each half.
Sprinkle salt and pepper.
Cook on hot grill about 2-3 minutes cut side down.
Squeeze fresh lemon juice.
Sprinkle chopped cashews. 
Sprinkle Violife vegan Parmesan.

Grilled Treviso & Belgian Endive
2 Trevino
2 Belgian Endives
2 tbsp dijon
3 tbsp EVOO 
1 tbsp fresh lemon juice
1/4 cup or 2 oz grated Violife VeganParmesan

Whisk dijon, 1 tbsp EVOO, lemon juice in small bowl. 
Trim ends of Treviso and endives and cut down middle lengthwise.
Brush EVOO on cut side.
Cook on hot grill about 3 minutes cut side down. 
Drizzle with dijon dressing.
Top with grated Violife Vegan Parmesan.

Seldom do I say favourite, or best. But this parmesan by @ViolifeCa is by far the best vegan parm I’ve had. The texture and taste is incredible. I’ve been topping it on all my grilled veggies like these grilled romaine, Treviso and Belgian Endives. Also great for the classics pasta, pizza, or with a side of crusty bread. Cannot praise this vegan parmesan or the crafters behind @ViolifeCa where they’ve considered all steps of production to make the smallest climate footprint. See below for recipes and stories for more information links. #ad #violife #vegan #cheese

Grilled Romaine with Violife Vegan Parmesan

1 head romaine
2 tablespoons EVOO
Salt & pepper to taste
1 tbsp fresh lemon juice
1/4 cup chopped toasted cashews
1/4 cup or 2 oz grated Violife Vegan Parmesan

Cut romaine ends off and slice down middle lengthwise.
Brush tablespoon of EVOO on each half.
Sprinkle salt and pepper.
Cook on hot grill about 2-3 minutes cut side down.
Squeeze fresh lemon juice.
Sprinkle chopped cashews.
Sprinkle Violife vegan Parmesan.

Grilled Treviso & Belgian Endive
2 Trevino
2 Belgian Endives
2 tbsp dijon
3 tbsp EVOO
1 tbsp fresh lemon juice
1/4 cup or 2 oz grated Violife VeganParmesan

Whisk dijon, 1 tbsp EVOO, lemon juice in small bowl.
Trim ends of Treviso and endives and cut down middle lengthwise.
Brush EVOO on cut side.
Cook on hot grill about 3 minutes cut side down.
Drizzle with dijon dressing.
Top with grated Violife Vegan Parmesan.
...

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May 27

Open
A collection of @tatineofficial candles. 
I’ve accumulated quite the collection since photographing Tatine products since I started Stems & Forks back in 2017. 

Nostalgic, evocative, calming, luxurious both Margo (founder)  and her bespoke candles. 
Truly a heavenly experience each time I light one …or 18. 

#tatinecandles #fire #reflections #onthetable #weatheredhands #candles #paintingwithlight #shadows #mygarden #gochu

A collection of @tatineofficial candles.
I’ve accumulated quite the collection since photographing Tatine products since I started Stems & Forks back in 2017.

Nostalgic, evocative, calming, luxurious both Margo (founder) and her bespoke candles.
Truly a heavenly experience each time I light one …or 18.

#tatinecandles #fire #reflections #onthetable #weatheredhands #candles #paintingwithlight #shadows #mygarden #gochu
...

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May 23

Open
Gathered all the produce props from this weekends shot list and snapped these well past sunset.…f 8, iso 800, shutter 0”5. 
.
#paintingwithlight #verylittlelight #stilllife #outtakes #onthetable #darkfoodphotogtaphy #lilacseason #foodart

Gathered all the produce props from this weekends shot list and snapped these well past sunset.…f 8, iso 800, shutter 0”5.
.
#paintingwithlight #verylittlelight #stilllife #outtakes #onthetable #darkfoodphotogtaphy #lilacseason #foodart
...

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May 6

Open
Another recipe/video I made for @famigliazerillo 

Lavender infused bees knees made with @famigliazerillo  100% Canadian honey. Recipe will be in the next issue of @dolcemag You can find the honey @shopdolce_ca online store. I’ll put a link up in stories. Cheers 
#cocktails #beesknees #gin #imbibe #mixology #fridaymood #lavender #reels #bach #weekendvibes  #fridaydrinks #foodanddrink #onthetable #reels

Another recipe/video I made for @famigliazerillo

Lavender infused bees knees made with @famigliazerillo 100% Canadian honey. Recipe will be in the next issue of @dolcemag You can find the honey @shopdolce_ca online store. I’ll put a link up in stories. Cheers
#cocktails #beesknees #gin #imbibe #mixology #fridaymood #lavender #reels #bach #weekendvibes #fridaydrinks #foodanddrink #onthetable #reels
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