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February 20, 2015

Pizza Grilled Cheese

When I was young my mom used to make us this snack that was pizza toppings on white bread baked in the oven.  The bread would toast around the edges and sometimes you would get that cheese that would melt down and brown up.  We loved it.
  

February 13, 2015

Hinterland Ancestral 2014

Looking for a bubbly to drink on Valentine’s day?  The answer is Hinterland Ancestral. 

It shocked me as it came out of the bottle.  Is it really that pink?  It even smelled pink as I brought the glass up to my face, the bubbles tickling my nose.  It smells like a field full of ripe strawberries, warmed by the summer sun.  

The initial impression is a tart bite on the tongue with small lively bubbles, but it soon opens up with sweet berry and sour cherry flavours.  The finish is long and tart, reminiscent of a ripe pineapple. 

Yes, it’s electric pink, but it’s not at all tacky.  It just says “love” really really loudly.
  
I wish this post was sponsored by Hinterland, but alas, these are just my humble opinions. To purchase your own bottle of Ancestral or other Hinterland sparkling wines, visit www.hinterlandwine.com.  

February 08, 2015

Baker Scientist, Scientist Baker

In thinking about where to take my life after my PhD, or rather, where life will take me after my PhD, I started thinking about what I want to do, who I am.
  
We all heard the question when we were kids: “Who do you want to be when you grow up?” I went through various phases including paleontologist and marine biologist.  But now (arguably) I am grown up.  If someone were to ask me what I am, what would my answer be?  What would your answer be?

February 04, 2015

Grapefruit And Smoke Cocktail

I’ve recently started contributing to Pair Magazine, an offshoot of Honest Cooking.  They are a collaborative online magazine dedicated solely to drinks!  

Check out my recipe for this winter citrus cocktail over at Pair!

January 31, 2015

Roasted White Chocolate Lava Cake

I first encountered roasted white chocolate at Soma here in Toronto.  I couldn’t resist buying their roasted white chocolate bar white it’s lightly browned, slightly crisp edges, and that’s saying a lot since I normally want to buy everything in there.  So it was only natural that when I had the idea to make a classic lava cake with white chocolate, I had to roast it first.