• No longer just a Sunday drive + Asparagus and forest mushroom soup

    Creamy Asparagus Soup with Forest Mushrooms

    The Place

    Winston Churchill called it the prettiest Sunday drive in the world. I don’t know of too many of us who would disagree the guy. The Niagara Parkway is a stunning stretch of asphalt that winds its way from Niagara-on-the-Lake to Fort Erie along the sometimes-thundering, always-swaggering Niagara River.

    In the summer, locals know it as the road to avoid if they’re in a hurry. There will always be Sunday drivers no matter what the day, rubbernecking at the posh abodes; testing their brakes in front of a fruit stand seen as they turn their heads nearly too late from admiring the home of someone smarter with their money than I’ll ever be.

    But when we do have time to drive along this meandering artery, boy, is it impossible not to marvel, no matter how many times we’ve taken a spin on it.

    The Parkway is packed with plenty of attractions — the man-made and those that Mother Nature had a hand in creating. Most of it, save for a small swath in the city of Niagara Falls, falls under the purview of the Niagara Parks Commission (NPC).  Continue reading

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    Category Food Finds, Recipes

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  • How to spend a day off in Hamilton

    A scene from Kim Adams' Bruegel-Bosch Bus at the Art Gallery of Hamilton.

    If I were the one calling the forecast, there’d be lots of fog in it.

    That’s how I’ve felt all week — foggy — after using up all creative credit on Sunday night when I mapped out my to-do list and schedule for conquering it.

    Fog started rolling in on Monday morning after dropping my car at the mechanic’s and learning a simple repair job was anything but. I drive a 16-year-old Toyota Echo with 350,000 clicks on it. My boiler suit-wearing friend warning me of all that ails the Echo needs to be approached with a measured response. I have to weigh how many new car payments his big bill would cover.

    Then there was the time eaten up as I moved from coffee shop to coffee shop to work and not seem like too much of a loiterer while I waited for my sickly wheels to be brought back to health. Productivity wasn’t where I’d hoped it would be by day’s end, what with all the self-conscious moving from one seat to another. The to-do list needed some revising and the week had only begun.

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    Category Beyond Niagara, Food Finds

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  • Peach Tree
  • Feeling Nourished + a giveaway

    A copy of Nourish: Whole Food Recipes featuring Seeds, Nuts & Beans was provided to me by Whitecap Books for review.

    When cauliflower hit $7.99 a head in the winter, I knew it was time to change tactics at the grocery store.

    Every week, I watched my food bill swell and, if he was with me, my husband’s eyes as he watched the tally grow while the cashier rang in everything.

    Gone needed to be the days when I made up the week’s menu as I cruised the aisles. Trips to the grocery store meant serious strategizing if I was going to thwart big pains in the budget. So I turned to my cookbooks for help, choosing a handful to cook from each week, and making my shopping list accordingly.

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  • Peach Tree
  • It’s time for some Grub, y’all

    My blog has always been a creative outlet for me. And as much as I love to write, I really did enjoy all those broadcast courses I took in journalism school all those years ago.

    So I decided that 15 years after graduating, I’d put them to use, and launch a podcast. It’s called Grub and of course it’s about food — the people feeding us, their stories, the issues involved in keeping us all fed. And unlike this blog, I’m not limiting it to Niagara, though of course my home region will get plenty of virtual airwaves in the making of episodes.

    Speaking of which, it will be a monthly to-do, each episode clocking about 30 minutes. My hope is to have multiple segments per episode, including interviews, soundscapes, talk tapes and all that other jargon that only a rusty j-school grad would use in a post promoting her new podcast. Think of it as short documentaries in just about every format possible. My favourite part of radio and TV production has always been the editing, so I look forward to the creativity of putting together compelling audio stories and, I hope, providing listeners with some good ear candy.

    That said, I broke that mould in the first episode. It’s one segment: an interview with former vegan chef Kyle Paton and how the movement with which he once aligned himself ended up alienating him. His is a compelling story so give it a listen.

    And while I can’t pay contributors just yet, I do take story ideas. If you’re willing to be interviewed or have an idea, drop me a line at eatingniagara@gmail.com and put Grub in the subject line.

    In the meantime, put some love in your grub and have a listen. And keep a watch for it on iTunes. I’m waiting on the fine folks at Apple to give it the green light for availability there. For now, you can catch it on SoundCloud. 

     

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