We couldn't be more excited about blueberry season. In fact, the only other thing we get this excited about is pancake season. Wait, that's not a thing. Regardless, we've got lots of recipes that cram the bitty berry (and all its antioxidant power) into fun and delicious baking projects.
You best buckle up and get ready because this week is Blueberry Week on SPC. We have so many great recipes with the bitty berry that we’re going to lay our favorites on you all week, so be sure to come back every day. If you don’t like blueberries, we’ll catch you next week. Read more
We've been talking "fresh" and "local" a lot lately. It's that glorious time of year when local produce is everywhere: the grocery store, farmer's markets, farm stands and, maybe, even in your backyard. Ceri and I are big fan's of eating locally so this time of year means a bounty of fresh ingredients that we have so much fun jamming into our recipes. And by jamming I mean I walk into a store, want everything and then have to find a way to use it all before it goes South. Not that it's hard. We've also been talking produce lately since we signed on to work with Metro Grocery Stores this summer to help get the word out about the bounty of local and fresh ingredients they have in stores this season. So it was your average no brainer that we'd marry the latest food trend of artisanal toasts with the abundance of fruits and veggies available during Summer.
Do you look forward or back? It's not a trick question, I really want to know! I'm not super nostalgic by nature. If anything, I err on the side of impatience, always anxious to get to the next… milestone, job, project, weekend. It's why I don't feel sad the way some people do about my kids' birthdays — there's always so many things to look forward to. How can I feel sad about Esme not being a baby anymore when we just took the training wheels off of her bike this weekend?
Of course the major — MAJOR — downside to my habit of looking ahead is that I can miss out on what's actually going on. I spent the last low-temped week we had in Toronto talking about how it felt like summer is over. Something about the coolness of the morning air just felt like September to me. Esme had had enough one day. "Mom, there is a month — that's four weeks! — left of summer. It is not over." And she's right. I need to stop looking at the back-to-school articles crowding my twitter feed and get my head back into the game. So, I'm planning some picnics, barbecues and even just dinners out on our deck to get the most out of the second half of summer. You with me?
Here's a little something to help you and your family celebrate the long summer ahead of us. Don't worry, I know pie can be intimidating but this one is as easy as they get. It looks gorgeous when it comes out of the oven and tastes like heaven. Peach and blueberry is one of my all-time favourite summer combination. But I've got another one coming up for you that's amazing, too. I can't wait… Read more
I'm going to be honest, I buy berries all year long. We eat them almost every morning, whether they're on top of granola or porridge or rolled up into a nut butter breakfast wrap, I pack them in lunches and dole them out as after school snacks. Do I love the berries we eat in January. Meh. They'll do. But now. Now is the time for amazing local berries. The small-ish, red-all-the-way-through gems that populate the stores now are the ticket. They're sweet and taste like — wait for it! — strawberries. So, do not miss the window. There are a million ways to enjoy them — here are just a few of our faves. Read more