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stemsandforks

STEMS AND FORKS
flora and fare
Photography/video, botanical sculptor, food writer. Toronto, Canada

Just another pic of me looking stoic. I should try

Just another pic of me looking stoic. I should try to smile next time. Ha!
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#outtake shot.
Between online homeschooling kids and work, it’s been a challenge creating new material. Hoping the announcement from the province this week will be good news.
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#upinsmoke #onmytable #mandu #koreanfood #dumplings #thiskoreanbakes #fromscratch #foodstyling #herewegoagain #foodphotography #mememe #fromwhereistand #torontofood #ontario #stayhome #ohcanada

From my corner of the world… When @foodstoriesb

From my corner of the world…

When @foodstoriesbysupriyadamera @happytummybyritumbhara asked to help spread the news of a fundraiser they organized to help the devastation of the pandemic in India it was a resounding yes. The goal is 35K USD with all proceeds going directly to Sewa International, an NGO dedicated in helping provide desperate Covid relief to India.
Join @ful.filled @thelittleplantation @useyournoodles and I in spreading the word. I’ll put a link in my bio to Milaap to donate. Collectively every little bit helps. Merci.

Finally…sunshine, warm weather and an opportunit

Finally…sunshine, warm weather and an opportunity to get out into our gardens. This weekend I’m planting all the usual suspects. Strawberries, lettuce, cauliflower, peppers, loads of herbs, a few annuals and perennials. And of course I’ll be using a massive fresh haul of @MetroOntario Selection 3-Way Mix earth.
Pictured above, clockwise from top left, tiarella cordifolia (perennial) lettuce, parsley, cauliflower, gypsophila cerastoides (perennial) strawberries and rosemary. Find these plus more at select @MetroOntario locations #mymetro #gardening #ontario

Cooking with Georgy is truly the best. Lately our

Cooking with Georgy is truly the best. Lately our ornate weekend meals have found its way into weekday cook-alongs together. And despite the massive mess Georgy makes, it’s still utter joy cooking with my little man. He’s the only one left in the family who’s genuinely interested in cooking with me. Hoping that interest stays for a long time. Pictured above is a Veggie Salad Tart with a warm browned butter dijon vinaigrette starring @GayLeaFoodsCoop Farmhouse Salted Whey Butter. It’s a warm/cold tart served on a buttery seed encrusted pastry, drizzled with a warm browned butter, dijon and maple syrup vinaigrette then topped with fresh horseradish. Soo good. The Farmhouse Salted Whey Butter is 82% milk fat giving off a different colour, flavour and texture from standard butters. The flavour: nutty, earthy with mild hints of cheese. It’s truly a luxurious butter. Elevating even the simplest things like toast. #ad #MomentsElevated

Recipe:

Ingredients:
Pastry Dough:
240 g or 2 cups spelt flour
1/2 cup Gay Lea Farmhouse Salted Whey Butter (chilled)
6-8 tbsp ice cold water
30 g or 1/4 cup raw sesame seeds
30 g or 1/4 cup raw pumpkin seeds
30 g or 1/4 cup raw sunflower seeds
1 egg beaten for egg wash
Veggie Filling:
50 g or 2 cups Micro greens
65 g or 1/2 cup fresh peas
180 g or 2 medium carrots thinly sliced lengthwise
400 g or 2 medium zucchini thinly sliced lengthwise
15 g or 2 shallots sliced
4-5 cherry or grape tomatoes
1 stem mint leaves
1 stem dill leaves
2 tbsp Dijon mustard
Dressing:
3 tbsp Gay Lea Farmhouse Salted Whey Butter
1 tbsp Dijon
1 tsp rice vinegar or vinegar of your choice
1 tsp maple syrup
Pepper to taste
1 tsp finely grated fresh horseradish to garnish (optional)
DIRECTIONS in comments below.

Mothers and mothers of mothers. Initially when I b

Mothers and mothers of mothers. Initially when I began to write the caption for this image, it was light, cheery and flighty. But as I reflected on their lives, something didn’t feel quite right. Their lives have been anything but. Sadness, tragedy and hardship is what they endured. But strength, perseverance, and steadfast love for their children is what they rendered.
My paternal Japanese grandmother while living in Korea during the Japanese annexation was cast aside by her compatriots for marrying a Korean man and despised by Koreans for being the nationality of their political oppressor. Eventually she moved back to Japan with an early onset of Alzheimer’s only to be tragically hit by a car after she wandered out from home.

My maternal Korean grandmother, a sharp witted, intelligent woman, married a prominent but hollow man and tragically died blind, sick and heartbroken.

Both women experienced the Korean War, a conflict considered to be one of the bloodiest in modern history. Yet despite all the hardships, both women dismissed their own discomforts to be an anchor for their children. If their lives were destined to be strife-ridden they were hell-bent on doing everything in their power to spare their children from the same fate.
My mother’s adversities were different. Although she wasn’t living in a war-torn environment, she faced her own battles. Bright-eyed and eager, my parents immigrated to Canada in 1977 with 3 children in tow with dreams of a new life full of opportunity and freedom. Within hours of landing, my mother would come to experience a breed of oppression she had never encountered before. Pure, raw, unapologetic racism.

I am extraordinarily grateful to have Moineau and Georges in my life to teach me the great lesson I have learned from mothers before me. The true meaning of unconditional love.
Come accomplishments, triumphs, follies or wrongdoings, my love will always be unconditional for my children. #mothersday

Clockwise from top left:
엄마 아빠 mom, dad
외할머니 maternal grandma
부 할머니 아버지의 할아버지 paternal grandma, grandpa
Mom, dad on wedding day
Both grandmothers
Mom holding flowers with siblings
Mom, dad
Mom at university

Hockley Valley Spelt Flour Chocolate Cake with Cho

Hockley Valley Spelt Flour Chocolate Cake with Chocolate Buttercream Frosting - A spin off from the classic one bowl chocolate cake…except lighter, moister and fluffier with @simplyspelt Hockley Valley Premium Spelt Flour. TBH, it’s hard to go back to all purpose after trying spelt. The soft, and light texture of Hockley Valley’s Premium Spelt Flour is exquisite and elevates even the simplest recipes. It’s also healthier. Unbleached, unbromated, additive free and a natural boost of fibre and nutrients. And all locally made in Ontario by farmers dedicated to land sustainability and environmental preservation.
This super easy one bowl (for the cake) recipe is kid friendly and a great bake to make this weekend for Mothers Day. #simplyspelt #hockleyvalleyflour“

Ingredients
240 g or 2 cups Hockley Valley Premium Light Spelt Flour
100 g or 1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
400 g or 2 cups white granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs room temp
2 tsp vanilla extract
1 cup very strong hot coffee

Icing:
454 g or 2 cups unsalted butter room temperature
225 g or 8 oz semi-sweet chocolate chopped
500 g or 4 cups icing sugar
Directions in comments.

https://hockleyvalley.com

Normally I’d preface this recipe with “…a pe

Normally I’d preface this recipe with “…a perfect weekend brunch”. But the reality is that brunch has become endangered this past year as weekends and weekdays have pretty much blurred into one. That said, I’ve decided to revive the long lost brunch. This weekend I’m making this scrumptious Asparagus and Tomato Crustless Quiche with @MetroOntario Selection 35% Whipping Cream. The rich cream made with 100% Ontario dairy compliments the eggs perfectly yielding a delicious texture and flavour. And it’s healthy. Milk/cream is packed with 15 essential nutrients that can benefit your health in so many ways. Find this uncomplicated and easy recipe below. Makes a great Mothers day brunch.
#WhatCantMilkDo #sponsored

Asparagus and Tomato Crustless Quiche with Selection 35% Cream
Serves 4-5
Ingredients:
6 large eggs
3/4 cup Selection 35% cream
1/4 cup milk
2 cups or 470 g shredded sharp cheddar cheese
1/2 tsp salt
Fresh cracked pepper to taste
2 cloves garlic minced
2 shallots julienned
1 tbsp olive oil
14 asparagus spears or 375 g cut length wise
275 g tomatoes of your choice about 2 medium diced or a mix of 15 small cherry/grape tomatoes halved

Preheat oven to 375 F
Wash and cut all your vegetables as per noted in ingredients.
In an oven safe or cast iron skillet with 1 tblspoon lightly cook asparagus about 5 minutes over medium heat. Transfer asparagus to plate with paper towel and set aside.
Whisk together the eggs, Selection 35% cream, milk, salt, pepper, cheese, garlic and shallots.
Pour the egg mixture into the oven safe skillet.
Add the asparagus and tomatoes.
Bake for 35-40 minutes or until the centre of the quiche sets

Thrilled with my new black light weight and washab

Thrilled with my new black light weight and washable tiled backdrops made by my chums @bessiebakesbackdrops and @twolovesstudio they’re super lightweight and water resistant. I’ve been using them for client shoots non stop. Merci Beaucoup ladies! Head to my stories for Swipe up link for more info and/or to purchase.
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Pictured above...a garlic, onion, shallot and potato pyramid. It was a friends bday a couple weeks ago and she insisted no gifts as she had everything she needed in life except onions and garlic for her dinner that evening....I went a bit #extra #produce

Sometimes it feels like my kitchen is a restaurant

Sometimes it feels like my kitchen is a restaurant where I'm constantly making separate dishes for everyone in the family. During the pandemic with everyone at home I have to admit I've been getting takeout more often than ever because it just gets overwhelming at times. And of course, I want to support restaurants who are barely hanging on as each month drags on with no dine-in.
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Recently I discovered @kitchenhub a virtual food hall that has various restos under one roof - I was able to order a ton of amazing vegan/vegetarian dishes from @paitoronto and everything tasted consistent with what I've come to expect from @chefnuitregular (one of my favourite chefs in the city). The kids loved the tater tots and KFC cauliflower from @thecarbonbar and this was seriously one of the easiest, tastiest meals I was able to put on the table effortlessly while keeping everyone happy. (Not sponsored;) #takeout #supportrestaurants #tdot #thesix #nowtoronto #thesix

Vegetarian Kimchi Mac & Cheese starring @MetroOnta

Vegetarian Kimchi Mac & Cheese starring @MetroOntario Irresistible Smoked Gouda has definitely become a family favourite. It's cheesy, creamy, and smoky with just a hint of heat and sharpness to balance it all out. I used Metro’s My Health, My Choices program to easily find all the vegetarian ingredients for this dish. Try going meatless today for earth day and beyond. Find the recipe in the link in stories or visit metro.ca #mymetro #metroontario

Black, stainless steel, dishwasher safe, sleek and

Black, stainless steel, dishwasher safe, sleek and uber dark and moody. I feel like @PadernoKitchenware made the Black Belvedere Polished Flatware just for me. Lol. Was thrilled to get a set which includes 4 Dinner Knives, 4 Salad Forks, 4 Dinner Forks, 4 Dinner Spoons, and 4 Teaspoons. Definitely a unique addition to my kitchenware collection.
#Itsacookingthing #padernokitchenware

Did some massive spring cleaning in the kitchen th

Did some massive spring cleaning in the kitchen this week and got the kids to organize the pantry and kitchenware. We donated loads of mismatched dinnerware and replaced with @PadernoKitchenware's Cranbrook Coupe Stoneware Series. It felt great to get organized and as a reward, I treated the family to some take out. Pictured above, Cranbrook Coupe Stoneware: Salad Plates, Soup Bowls, Dinner Plates and Dinner Bowls. #itsacookingthing #padernokitchenware

CLOSED - GIVEAWAY. Open worldwide. Creative Food P

CLOSED - GIVEAWAY. Open worldwide. Creative Food Photography.
A masterpiece by my friend Kimberly Espinel @thelittleplantation An inspiring and utterly breathtaking book on how to style and capture food in still photography. Kimberly generously shares her knowledge on how to snap captivating food art that tells a story. It’s an informative book packed with incredible instructions and tips that appeals to both the beginner and seasoned photographer. And for any foodie that's not a photographer, this book is pure candy for the eyes and soul.
To enter:
1. Follow @Thelittleplantation
2. Tag a friend or two
3. Story this post for an additional entry and tag @thelittleplantation

-Contest ends with winner selection on Monday April 19th 2021 at 12 PM Noon, EST.
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To purchase a copy now, visit https://www.bookdepository.com/Creative-food-photography-Kimberly-Espinel/9781527258358 or @amazon I’ll also add a swipe up link in my stories.
Congratulations sweet Kimberly xo
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One winner will be chosen by a random number generator on Monday April 19th 2021 and will be contacted via DM. Per Instagram rules, this contest is not sponsored, associated, endorsed or administered with Instagram Inc. By entering, entrants confirm they are 18+ years of age, release Instagram of responsibility and agree to Instagram’s Terms of use.

Chocolate Dipped Red Grapes and Plums from Chile.

Chocolate Dipped Red Grapes and Plums from Chile. A decadent way to get rid of all those chocolate Easter eggs and so easy to put together. Something mother use to do when we were kids. The hard crunch of the chocolate coating with the tart sweet juicy grape centre makes these @fruitsfromchile grapes and plums a clever riff from the typical chocolate covered strawberries. Be forewarned: they’re addictive.
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A couple tips: when selecting grapes, make sure the stems are green and flexible. As well that the grapes are plump and firmly attached to the stem. When storing grapes, store in an airtight container or the bag they come in, unwashed, in the fridge. #fruitsfromchile #plums #grapes
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Chocolate Dipped Red Chilean Grapes and Plums
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Ingredients:
2 large bunches or 900g red grapes from Chile
6 plums from Chile
400 g or 2.5 cups chopped dark chocolate or white chocolate (as pictured) or feel free to use any type of chocolate.
2 tablespoons chopped pistachios or granola
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Directions:
Wash fruits and set aside to completely dry.
Roughly chop your chocolate.
Simmer a large pot of water about 1 inch high.
Place a large heat proof bowl on the mouth of the pot making sure the bowl doesn’t touch the water at bottom of the pot.
Stir chocolate occasionally until it all melts.
Prepare a tray with some parchment paper.
Dip entire bunch of grapes in the chocolate.
Spoon some chocolate over and into all the nooks and crannies.
Partially dip your plums.
Place all your Chilean grapes/plums on parchment paper.
Sprinkle some granola or chopped pistachio over the chocolate while its still warm.
Refrigerate for at least 3 hours or until chocolate has hardened.
Enjoy.

*The quantity of chocolate is based on covering all the grapes. For a partial/light coating, consider using half the quantity of chocolate stated in ingredients.

Every Easter the kids and I get a bit carried away

Every Easter the kids and I get a bit carried away dying eggs and end up making egg salad sandwiches for days. This year, I’ve come up with something a bit different. After dying the hard boiled Selection Eggs from @MetroOntario with natural ingredients such as blueberries, onion skins, and beets as seen above, I deviled them with a miso, sriracha mayo and sprinkled with green onions and sesame seeds.
It was a great activity developing this recipe with the kids and I’ll definitely be making this again for Easter with the kids. And the Miso deviled eggs made for a umami packed delicious appetizer. Find the recipe and instructions over at @MetroOntario Website. I’ll put a link in stories with a swipe up #mymetro
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#eastereggs #deviledeggs #goodfriday #activityforkids

Thin roasted potatoes…always take me back to gra

Thin roasted potatoes…always take me back to grade school. As a child, my mom use to make me sesame potatoes to snack on while I trained chess with dad. It was fitting to continue the tradition of roasted potatoes while teaching my little ones the game on the very same board I trained on. This time a Potato & Dill Galette with a Gochujang Yogurt Drizzle featuring @LibertéCanada Greek 2% Plain, AKA the ‘drizzle' for your potatoes. The Liberté Greek 2% Plain beautifully balances the heat of the gochujang which gives it a lovely light taste but still has some kick. See below for recipe. Enjoy!
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….Pawn promotion…that’s how I won the tournament.
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#TheTasteLiberté #LibertéPlainCollection #Sponsored
Recipe in comments.

It’s been a long winter in Ontario and has felt

It’s been a long winter in Ontario and has felt even longer being stuck indoors all the time. But finally...spring is here and with it a sense of hope and renewal. Seeing how the earth has shown signs of renewing itself in some aspects while us humans have been indoors en masse, I’m inspired to change daily practices to be better at sustaining our resources. In particular, I’ve been coming up with ways to waste less - especially when it comes to fridge scraps such as veggie tops. We often discard these incredible greens when in fact they’re full of flavour and vitamins. Pictured above I’ve made a Low Waste Carrot Top Pesto with @MetroOntario Irresistibles Pine Nuts. This could easily be substituted with beet or radish tops or even a mixture of various leftover greens and fronds from your fridge. Spread the pesto on garlic toasted bread or toss in your favourite pasta. The pesto is easy to make and comes together in less than 15 minutes. Find the recipe link in stories. #mymetro #MetroOntario

Had the recent pleasure of photographing Chef Mich

Had the recent pleasure of photographing Chef Michelle (AKA Mama Lee) of @kimchikoreahouse for an exciting upcoming project featuring Toronto Chefs and their resilience during Covid-19. As we chatted, I was moved by her stories of hardships as a Korean immigrant, and inspired by her perseverance. An all too familiar story for so many Asian Canadians.
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Pictured above, a delicious Korean feast prepared by Mama Lee. During difficult times like this I find great comfort in dishes that resonate nostalgia and familiarity. #flashinthepandemic #KoreanWomenChefs #covid_19 #supportsmallbusiness #supportlocalrestaurants

Treated dad to “Vacation James” while he was f

Treated dad to “Vacation James” while he was fixing a few of my table tops. @jamesonwhiskey , brandy, guava juice and lime with ginger brown sugar. Got the recipe over the weekend from the lovely @liqculture @whiskybeth over a very enthusiastic group zoom that involved naming tunes and singing with karaoke mics. Needless to say I couldn’t identify a single song. Nothing was pre 1800. Oh wait. I recognized Low Rider. 1970’s. Ha!
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Also got the @jamesonwhiskey party pack which was quite lovely. Head to @liqculture bio link for more information and other cocktail recipes. #pleasedrinkresponsibly #jamesonwhiskey #stpattysday #cocktails #imbibe

G I V E A W A Y CLOSED. $250 gift card for @distr

G I V E A W A Y CLOSED.
$250 gift card for @districtpizza in the historic Distillery District in Toronto. One of my fave pizza’s in the city. Their tomato sauce is made with Bianco DiNapoli organic tomato paste that is slow cooked with tamari soy to boost the rich umami flavours without adding any salt. Garlic and onions are slowly roasted then pureed with a "borderline illegal" quantity of basil and oregano.
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My personal favourite is their vegetarian “Go Ask Alice”. Shiitake mushrooms, pickled beech mushrooms, burnt leeks, duxelles…. with their Gorgonzola Ranch Dip. So wildly good!

All their dips are house made and they have the best line up of fun nostalgic sodas. Imagine the feast with $250!

To Win:
1)Like this post and tag a friend
2) Follow @districtpizzato and @stemsandforks
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Good luck!
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-Comment as often as you like to have more opportunities to win.
-Contest ends with winner selection on Monday March 8th 2021 at 12 PM Noon, EST.
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One winner will be chosen by a random number generator on Monday March 8th 2021 and will be contacted via DM. Per Instagram rules, this contest is not sponsored, associated, endorsed or administered with Instagram Inc. By entering, entrants confirm they are 18+ years of age, release Instagram of responsibility and agree to Instagram’s Terms of use. Ontario residents only and must be within pick up or delivery range to District Pizza’s capabilities. #districtpizza #distillerydistrict #torontoeats #torontofood

I call it the Woodland Quiche starring @libertecan

I call it the Woodland Quiche starring @libertecanada Liberté Méditerranée AKA the "fluffy of your quiches”, shiitake and oyster mushroom, asparagus, peas and parsley. Intensely flavoured but subtle enough to feel smooth and glossy like cream, Liberté Méditerranée definitely gives your quiche tang, texture and a light fluffy lift.
I’ve made a sheet style quiche here, but this could easily be made into the classic round. See below in comments for recipe and stories for a quick video for the round version. #TheTasteLiberté #LibertéPlainCollection #Sponsored.

Carrot cake with blond chocolate frosting from @ca

Carrot cake with blond chocolate frosting from @cafefernando Cenk Sönmezsoy’s masterpiece The Artful Baker. Still one of my all time favourite baking books. The recipes are creative and delicious and the photos are mind blowing.
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Note Added more pumpkin seeds and in fact candied them with maple syrup.
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#cenksönmezsoy #theartfulbaker

Mise en place in a box. Made the traditional tteok

Mise en place in a box. Made the traditional tteokguk for lunar new year dinner tonight. Mushrooms, zucchini, Mandu (both store bought and home made with my sister @jennyshinpr ) buchu, eggs and peas.
Also made the classic gochujang tteok bokki with the garae-tteok aka glue sticks according to my kid lol.
Happy lunar new year. Wishing you all health and happiness xo
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#lunarnewyear #yearoftheox #tteokbokki #tteokguk #tteok #garaettoek #vegetarian #feast #stew #newyear #newbeginnings #koreanfood #comfortfood

Test shots. Images that were taken for place marke

Test shots. Images that were taken for place markers or the beginnings of the actual shot. I kinda like them today.

Monday, Thursday, Sunday…seems to be the same ev

Monday, Thursday, Sunday…seems to be the same ever since kids went online for school. Everyday we ‘brunch’ here at the Binon’s. Long gone are simple sandwiches and bento boxes. Instead grandma's Ratatouille Tian recipe made in @padernokitchenware ’s 4 Pc Ceramic Bakeware Set has been a weekly bake.
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The bakewares are deep to avoid any spillover while baking and the glazed finish make them easy to wash. Sharing this recipe now on the blog. Largest pan serves 6 and the medium pan serves 3. #itsacookingthing #PadernoKitchenWare
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Thinking of all the parents helping their kids online! #itsacookingthing #padernokitchenware #ratatouille

Not a big fan of winter weather but I must admit I

Not a big fan of winter weather but I must admit I do look forward to all the ripe citrus this time of year. Chopped Orange Salad with a Ginger Maple Syrup Vinaigrette. Filled with the usual immune boosting suspects, this Asian inspired salad is simple to put together, healthy and ultimately delicious. Find all your ingredients at your local @MetroOntario See my latest reel for a quick look at how to put the dressing together. Recipe linked in stories.
#MyMetro #MetroOntario #MetroHealthy

So thrilled to be included with a group of creativ

So thrilled to be included with a group of creatives across Canada this year with @JazzAppleUs to create recipes incorporating JAZZ™apples. This year, we made a recipe based on a mystery ingredient picked by another group member. Mine was brie, selected by the talented cookbook author Renee Kohlman @sweetsugarbean from Saskatoon, Saskatchewan.
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Pictured above, JAZZ™Apple & Brie Puff Pastry with Honey and Dijon. The fragrant and tangy-sweet JAZZ™apple paired with the earthy, creamy brie makes for a lovely snack or light meal. These apples are also amazing on their own as a healthy snack. See below for recipe. #jazzapple
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JAZZ™Apple & Brie Puff Pastry with Honey and Dijon
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Ingredients:
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1 1/2 Jazz Apple ring sliced about 3 mm
200 g (about 1 medium wheel) brie cheese, rind removed and sliced about 1 cm
1 puff pastry sheet defrosted
3tablespoons Dijon mustard
2 tablespoons honey
pinch of Maldon salt
pinch of cracked black pepper
1 egg yolk + 1 teaspoon water for egg wash
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Instructions:
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Preheat oven to 425°F.
Lay a piece of parchment paper on a baking sheet and set aside.
Roll out the chilled but defrosted puff pastry sheet on a lightly floured surface to 10" x by 10". Trim the edges evenly and straight with a pizza cutter. Pop in fridge or freezer for 5-10 minutes while slicing apples and brie.
Remove rind and slice brie about 1 cm thick and set aside.
Slice the Jazz Apples into 3 mm rings and set aside.
Whisk 1 yolk and 1 teaspoon water.
Take puff pastry out of freezer and use a fork to pierce the puff pastry all over.
Score about 1.5 cm around the puff pastry with a sharp knife.
Brush egg wash on the scored edge of puff pastry.
Spread the Dijon mustard evenly over the center of the pastry.
Add a layer of brie cheese.
Top with two layers of overlapping Jazz Apple slices.
Bake for 14-16 minutes or until puff pastry turns golden brown.
Drizzle with honey.
Sprinkle with a pinch of Maldon salt and some cracked black pepper.
Enjoy.

Spiced Rum, Pecan and Chocolate Bundt Cake. Super

Spiced Rum, Pecan and Chocolate Bundt Cake. Super nutty, very moist, mildly tipsy with a mellow touch of spice, this bundt was a joy to eat but also a pleasure to bake using all my new kitchen gadgets and ware from @PadernoKitchenWare. Came out super easy with all the sharp lines and details maintained on the cake using the Fine-Edge Arch Cake Pan. Find the recipe on the blog. #itsacookingthing #padernokitchenware

I was invited by the talented Ritumbhara @happytum

I was invited by the talented Ritumbhara @happytummybyritumbhara to help her judge her monthly photo challenge. This month Chiaroscuro.
Ritumbhara’s description of chiaroscuro, “Between light and dark lies life.”
The Oxford dictionary, “The treatment of light and shade in drawing and painting, an effect of contrasted light and shadow created by light falling unevenly or from a particular direction on something.”
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For me the relationship between light and shadow is simple. Beauty and joy can only be appreciated and understood when darkness is present. 🌚
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Hope you’ll join @happytummybyritumbhara chiaroscuro challenge. Be sure to check out her last post for all the details. I’ll post more details in stories. Challenge lasts during the month of January. Please tag @happytummybyritumbhara @foodphotobiteswithritu @stemsandforks
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Little Georgy when he was 4 years old 💓

Adieu 2020. Picking up the pieces for 2021. ✨

Adieu 2020. Picking up the pieces for 2021. ✨

Earlier this month I had the pleasure of leading a

Earlier this month I had the pleasure of leading an online workshop on how to showcase local Ontario mushrooms into an easy decorative winter centrepiece. Go to @producemadesimple bio link to video tutorial and see what I made using these ingredients.
Special thanks to @producemadesimple for hosting and Windmill Farms Ontario for supplying all the beautiful mushrooms. #ambassador #producemadesimple #putlocalonyourlist #ontariofresh

This croquembouche tower made with @MetroOntario I

This croquembouche tower made with @MetroOntario Irresistibles Profiteroles was incredibly easy to assemble. Some toothpicks, a tablespoon of dusting sugar and 10 minutes is all you need to put together this perfect New Year’s eve showstopper. See stories for a tutorial on how to assemble. #mymetro #MetroOntario

Presenting my version of a holiday Sunakku grazing

Presenting my version of a holiday Sunakku grazing board. A few traditional Asian New Year’s items, snacks and of course some scrumptious 2 Year Aged Cheddar and Cranberry Cheddar from @blackrivercheese1901 (AD)
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My mom and dad have been isolated with us during most of the lock down, so this board covers everyone’s taste in the house. The cheese pretty much pairs beautifully with everything on this grazing board. My personal fave is @blackrivercheese1901 2 Year Aged Cheddar with the mushroom and chive gyoza. Clock wise from top left: @BlackRiverCheese1901 2 Year Aged Cheddar, tteok, forelle pears, kimbap, black bean mochi, gluten free crackers, more aged cheddar, walnut cake, puffed barley, senbei, @blackrivercheese1901 Cranberry Cheddar Log, mushroom and chive gyoza, ttoek, vegetable dim sum, pecans, wasabi peas, almonds, toasted cheddar pockets, yakbap, pumpkin seed crackers.
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Which would you eat first? #BlackRiverCheese #ElevateWithBRC

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