tag:blogger.com,1999:blog-41700237771218978922011-11-27T20:29:28.195-05:00Celebrating the Flavors of LifeBarb McMahon and Alan Maillouxnoreply@blogger.comBlogger2331100tag:blogger.com,1999:blog-4170023777121897892.post-87668326464450379902009-01-25T17:45:00.001-05:002009-01-25T17:45:58.081-05:00

It's been awhile, hasn't it?   I know some of you track my health and well-being by my frequency of posting (thanks Deb!).  I'm sorry if you've been worried.  Everything is fine here.  Great, in fact. I've gone and gotten myself a job.  A real one, with a salary and an office and, oh please God, a future.  And a full work schedule.  One that leaves me with little time for blogging.  I don't

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-78321366222668473942008-12-24T13:44:00.001-05:002008-12-24T13:44:15.901-05:00

By "best", I mean "retaining the most flavour", rather than the quickest or easiest. If you're still with me, take a deep breath and prepare to leave tradition behind. Turkeys these days are huge.  Ridiculously so.  Bigger than nature ever intended.  Which makes it really hard to roast them in a way that is kind to both the white and dark meat.  You either end up with perfectly roasted legs (I

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-85096850360533488832008-12-22T13:58:00.001-05:002008-12-22T13:58:27.300-05:00

The first stumbling block to this project was the realization that I have one of the older versions of the book, one that includes quite a number of recipes with only lists of ingredients, but no measurements!!!!  It's as though the author shrugged and said, "Rosbif, you should just know..." The first actual recipe I came to was Aigo Boulido, or Boiled Water Soup and since I'm pretty sure I know

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-21399051145339079402008-12-19T16:01:00.001-05:002008-12-19T16:01:51.028-05:00

It's that time of year when people who may not feel entirely festive can be made to feel even worse, JUST BECAUSE IT'S CHRISTMAS!!!!!!!! I've been there a time or two myself.  There have been years that I just couldn't get into the holiday spirit.  Oh, let's face it, there have been years when I could barely get out of bed... But just because you don't feel Christmassy, doesn't mean you don't

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-14180199086163413252008-12-17T14:50:00.001-05:002008-12-17T14:50:47.239-05:00

After posting about Mickey McGuire's Cheese and the Cashel Blue cheese that he carries, I sent an email to the company to tell them how much I enjoyed their cheese (Don't you just love the internet?  It makes sending fan mail just SO much easier!).  They sent me a lovely response, with a bit more information about their company: Cashel Blue was created by Jane and Louis Grubb between 1980

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-61173608370626097692008-12-15T15:09:00.001-05:002008-12-15T15:09:05.036-05:00

In my last Lazy Sunday Links, I mentioned finding the recipe for the Larousse soy sauce out there on the web. It's an amazing recipe, and I'd like to try it.  I suspect that the finished result would be far different from stuff we find in the grocery store. Of course, it requires attention every single day for THREE MONTHS.  I can't even remember to take a daily vitamin, so...  But it did

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-50122943296255575622008-12-12T15:01:00.001-05:002008-12-12T15:01:39.292-05:00

Sorry.  I've been sick.  It's nothing serious, but right now, food is so not my friend. I'll rest up and be back next week, with songs and stories and possibly a recipe or two. Have a great weekend!  

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-27089045831878789572008-12-08T16:11:00.001-05:002008-12-08T16:11:42.814-05:00

(Not that warm toes are a food, as such.  But it's very hard to enjoy a meal when you're shivering.) The first thing we did when we took possession of our new apartment was to call our favourite window salesman and order a new bedroom window and a new back door.  We knew it would take awhile to get them here and winter was coming on. When the weather turned cold, you could feel the breezes

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-89481432898524269412008-11-30T14:47:00.001-05:002008-11-30T14:47:01.596-05:00

It's been awhile since I gave you a bacon-related link. Without further ado:  Candied Bacon Ice-Cream, from David Lebovitz.  What a great life he must have!  He gets to live in Paris.  And he gets to make candied bacon ice-cream! And here's a recipe for Soy Sauce.  It's got it all: difficulty, vast amounts of time and the potential for things to go horribly wrong.  I think I might have to

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-76975053433936797852008-11-27T16:43:00.001-05:002008-11-27T16:43:03.678-05:00

I met Victoria a few years ago when we both had a table at the Farmer's Market.  Alan and I were selling our bread and she sold soup.  Really yummy soup. Time moved on, as it does. One day this summer, Alan came home from work and said, "Guess who started in the Green Room today!"  It was nice to meet up again.  Turns out, she's still making soup.  She needed an assistant and I needed a job,

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-42086453298535696392008-11-26T17:05:00.001-05:002008-11-26T17:05:58.705-05:00

Just a teaser today.  I spent six hours making soup and I'm too tired to do justice to the story I want to tell. The soup turned out well, though. Before you get too excited, it's not my soup business - I just help out in the kitchen.  I'll tell you all about it tomorrow. And on Friday, I'll tell you about the couple who make Cashel Blue, the cheese I told you about on Monday.  It's a

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-64137327923223587112008-11-24T16:05:00.001-05:002008-11-26T17:11:35.097-05:00

Alan came home from the market a few weeks ago with the news that there's a new cheese vendor.  And, oh my!  The cheese! Mickey McGuire's Cheese has a list of nearly 400 cheeses that they carry, from small, independent, prize-winning dairies around the world.  That first Saturday, Alan brought home a Tasmanian blue.  Since then, we've had cheese from Neal's Yard Dairy, Cashel Blue from

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-5002541849254552542008-11-21T11:41:00.001-05:002008-11-21T11:41:18.187-05:00

It's Alan's last official day at the Theatre Green Room today.  He's agreed to go in as they need him through the winter and has some other, sporadic work lined up.  I have the same arrangement with my employers, but mostly, we are Out Of Work.  It feels a lot like the start of off-season from our B&B days.  Except, of course, that we don't actually have anything lined up for next season.  In

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-53253962863322495462008-11-19T16:23:00.001-05:002008-11-19T16:23:12.070-05:00

  My friend Deb sent me this photo of her late mother, Rose, along with this explanation: This is from the years before “fast food takeout” places – when the Waterloo Bowling Lanes kitchen was “the place to be” for lunch. (early 1950’s?). She cooked sit-down meals for many – lined up out the door – including full dinners and baked who knows how many pies out of that wee oven.

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-33220466686257142392008-11-17T15:38:00.001-05:002008-11-17T16:44:17.956-05:00

It's been far too long since I shared a recipe with you. The other night, Alan and I were getting hungry and wondering what to make for dinner.  We had oranges on hand, and olives, and lots of pasta (we stocked up while we were in Windsor).  It was time to make one of my favourite pasta dishes. I cannot now remember where I first came across this recipe, but it seemed like such an unusual

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-46150651378841457922008-11-09T09:03:00.001-05:002008-11-17T16:45:10.315-05:00

I love foodies.  No matter what's going on in the world, it always comes down to what's for dinner.  As evidenced in this post on The Iceland Weather Report.  Iceland is experiencing a full-on depression, with raging inflation, climbing unemployment and bureaucratic bungling.  The kind of thing that the media is trying to convince us is happening here, but actually, it isn't.  Because we can

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-80879104801345992172008-11-07T16:10:00.001-05:002008-11-17T16:45:49.835-05:00

My Father-in-Law turns 80 next week.  We'll be heading down to Windsor for the big party on Sunday.  When I told my boss I needed the day off and why, he reacted as though this would be a mere duty visit.  I explained that, no indeed, I really love my Dad-in-law and I'm so, so happy we'll be celebrating together.  With a whole bunch of other people that I'll be really happy to see. Sartre said

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-24939739980518893482008-11-05T16:01:00.001-05:002008-11-17T16:44:32.828-05:00

I received a lovely email from Khara at Cookware.com, introducing their website and offering a guest post to round out my kitchen makeover series and hello! someone offering to do my homework for me? So here we go.  What every kitchen needs to run smoothly but not be cluttered beyond all sense.   Do you really need a fondue pot in your kitchen?  What about a deep fryer, Dutch oven or a

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-43812425220909212682008-11-03T15:06:00.001-05:002008-11-17T16:47:43.286-05:00

Houses are like giant, 3D jigsaw puzzles.  Work in one room affects the whole thing.  And stalled work in one room slows everything down.  Work in our bedroom has stalled, which means that work in the kitchen has come to an end for now. Fortunately, we were able to get it to the point that it's workable, if not entirely perfect. After assessing what we had, we decided that we needed more

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-16555405190845473322008-10-29T14:47:00.001-05:002008-11-17T16:47:43.289-05:00

I promised to tell you how I updated my kitchen counter.  It's easy and cheap.  The counter was an old laminate, dark, chipped and, in fact, lifting in one spot.  I wanted to lighten it up.  Eventually, I'll replace it, but not for awhile yet. Instead, I gave it a good clean, primed it with Zinsser 1-2-3 (a high-adhesion, water-based primer) and then painted it white.  Instantly better!

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-43321221480579363902008-10-17T10:35:00.001-05:002008-11-17T16:45:49.837-05:00

The leaves are dropping here in Southern Ontario.  And we've had some cold, wet days.  Summer is definitely on the wane. So I take it as a moral imperative to spend every sunny afternoon that comes our way at this time of year out on a patio somewhere, snacking and drinking wine.  The fact that winter's coming demands nothing less. Alan and I did just that last Sunday evening.  Our work week

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-60542114717869041932008-10-16T15:32:00.001-05:002008-11-17T16:47:43.292-05:00

It's a sad fact of life that doing the work of a makeover takes far longer than promising to blog about it.  But, at last, I have some pictures to show you. There is a process I go through when re-doing any room, and I'd like to share it with you. The first step is to assess what you have.  What are the room's strengths and weaknesses?  What do you love about it?  What do you loathe?  What's

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-74510559798594535692008-10-14T18:11:00.001-05:002008-11-17T16:47:43.294-05:00

About a year ago, I was invited to join Foodbuzz, an online community of food bloggers.  I checked it out and signed up.  I didn't realize then that this wonderful project was only in its early stages. Yesterday marked the official launch of the Foodbuzz Publisher Community.  And what a community it is! From the official press release: Foodbuzz is the only online community with content

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-76796778335949197212008-10-12T09:01:00.001-05:002008-11-17T16:45:10.318-05:00

Things are still pretty hectic around here.  Still settling into the new work routine.  And we're getting ready to move again.  We're hoping this one will last awhile, but given our track record, who knows? One of the things I love about the new apartment is the kitchen.  It's big, bright and airy. It's also a bit of a blank slate at the moment.  There is one little counter with the sink in

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-63506745175877752062008-10-03T17:07:00.001-05:002008-11-17T16:45:49.840-05:00

It's Celebration Friday time again.  And this week, I'm celebrating possibility - in all its many guises. We started work over at our new apartment on Tuesday.  I can't bear to post the pictures again.  You can see the story here. But as we dig out and clean up and start in with a fresh coat of paint, I find myself dreaming of the possibilities of this apartment we were never going to move

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-38788395424242614552008-09-28T17:32:00.001-05:002008-11-17T16:45:10.321-05:00

Sorry to be so late with this.  I'm not yet comfortable enough in my new job to start blogging from work.  But I did want to share this wonderful cooking event with you.  Where you choose to read it is between you and your (potential) boss. Foodbuzz (the lovely company whose widget is over yonder in my sidebar) hosted a great event called 24.24.24 (twenty-four meals, twenty-four hours,

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-21300292372375523252008-09-26T11:15:00.001-05:002008-11-17T16:48:54.000-05:00

We are living in temporary digs right now without benefit of a dining room.  Gasp!  Horror!  We could use that as an excuse not to do any entertaining for the short time we're here, but my Scottish boyfriend is in town (no, it's OK, Alan's totally cool with it). So the other night, we pulled out all the stops and hosted a sit-down dinner for seven. At the kitchen table.  Which is in the

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-50301577506648762132008-09-25T16:33:00.001-05:002008-11-17T16:49:39.270-05:00

  Alan and I went to a lecture put on by the University of Western Ontario on Tuesday. And while the implications of that have not escaped me, we had a good time anyway.  Paul Davenport, the university president, took us on a tour of the western suburbs of Paris, "In the Footsteps of the Impressionists". One of the stops was the restaurant that was the setting for this famous painting, The

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-58269456105591733872008-09-22T19:05:00.001-05:002008-11-17T16:49:39.271-05:00

  Savannah Grandfather   At the Farmers' Market on Saturday, our favourite fruit vendor informed us that this was the last week for peaches. Sigh. The table was already laden with the new crop apples.  And next week I'll happily take on the crunch and tang of a new season.  But right now, I still want to revel in the unbelievable juiciness of a fresh, ripe peach. Is there anything like the

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-61689868805028182882008-09-21T09:49:00.001-05:002008-11-17T16:47:43.297-05:00

  Things are hectic. But I haven't forgotten about you.  And I'll get back to regular posting just as soon as I can.

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-46015114880923514552008-09-12T20:19:00.001-05:002008-11-17T16:46:48.215-05:00

Just a quick reminder.  If you're in the Greater Stratford Area tomorrow (Saturday), head down to the Fairgrounds for the Garlic Festival.  It looks like a great time.

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-29653878124183916712008-09-12T14:44:00.001-05:002008-11-17T16:45:49.842-05:00

I have been wanting to see where the wonderful food in our CSA basket comes from for awhile now.  Douglass St. Christian said he'd be happy to take me along sometime when he and his friend, Maxine were picking it up.  We made our arrangements and yesterday was the day. And what a perfect day for a visit to the farm it was!  Bright and sunny.  Warm but with a slight breeze that warned, "This

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-27281727158944636942008-09-08T18:33:00.001-05:002008-11-17T16:44:17.958-05:00

In our CSA basket last week was a very big bag of fresh tomatoes.  Plus our next door neighbour left a basket of them on our doorstep and we had a few from the market.... It was time to make sauce, something unthinkable when the first few ripe round beauties come off the vine.  But even I cannot keep up with all this fresh, tasty goodness.  Matt calls this "Mother Nature's Two-for-One Sale"; I

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-60410402011141648532008-09-07T09:46:00.001-05:002008-11-17T16:45:10.323-05:00

I haven't had nearly enough time for my blogging activities this week.  I'm blaming a new job and a rental unit that needs some work. Fortunately, people do round-ups. Michelle of Thursday Night Smackdown opens the field the first Thursday of every month.  I was able to take part in the first one in July, but, sadly have missed August and September's (it will be posted on her site tomorrow),

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-1453494896176294522008-09-05T13:22:00.001-05:002008-11-17T16:46:25.313-05:00

Every time we move (fourteen times in twenty-five years, so far), I decide not to allow any more stuff into our lives.  I mean, look at that garage.... It's loud threats and pipe dreams, mostly, but I usually manage to cut one category out of our buying repertoire with each move. So far, we've agreed never to buy jewelry, CD's, or DVD's.  This move, I gave up buying magazines.  They're just

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-44600124945547905312008-09-04T15:06:00.001-05:002008-09-04T15:40:06.355-05:00

  The battery on my camera died just as we got there.  Fortunately, Alan had his cell phone. The food was amazing, the service smooth, the atmosphere soothing. No wonder The Old Prune is celebrating 30 years!

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-60368261698862931952008-08-29T16:55:00.001-05:002008-09-04T15:38:05.839-05:00

Awhile ago, I decided to participate in Pay It Forward on Heloise Bottomley's beautiful blog, My Imperfect Garden.  The deal was that the first three people to leave a comment would receive a handmade gift, sometime in the next year.  And once it arrived, they would have to pay it forward to three commenters on their blog.  And so on.... In the midst of moving and settling in and changing jobs,

Barb McMahon and Alan Maillouxnoreply@blogger.com6tag:blogger.com,1999:blog-4170023777121897892.post-48516443560511827362008-08-28T15:39:00.001-05:002008-09-04T15:40:06.357-05:00

When Alan and I closed the deal on the building in Sebringville, we went out to dinner to celebrate.  Our chosen venue?  Woolfy's at Wildwood. Chris Woolf was one of the instructors at the Stratford Chef School when Alan was there.  When we heard that he and his wife, Mary had bought the truck-stop/motel across the highway from the Wildwood Conservation Area, we thought a) they were crazy and 2)

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-32566519280121453712008-08-25T16:43:00.001-05:002008-09-04T15:34:46.802-05:00

Our internet connection has finally been re-established, just in time for another guest post from Douglass St. Christian, on a topic near and dear to my heart. There are thunderstorms circling around Perth County this morning.  I have soup - Elvina's cabbage with a bone from Moses's ham - slowly bubbling in my crock pot, a sure cure against rain.  The news today is about downsizing - Bell

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-82280781710819250712008-08-03T18:27:00.001-05:002008-09-04T15:40:27.394-05:00

Lots of lovely links today! First of all, thank you to my friend Valerie for letting me know about Basil Gazing - a lovely food site from the studio of Jackie Connelly Photography.  Yum. Lincoln Kayiwa emailed to let me know about his latest design.  Perfect for those of you who love Chinese food but aren't entirely comfortable with chopsticks.  Even though I've mastered the art, I'd love to

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-75191473704439553832008-07-30T16:35:00.001-05:002008-09-04T15:40:06.358-05:00

After a long work week, Alan and I decided to hit the town for dinner Saturday night.  Looking for a patio, we chose Foster's Inn.  In the winter, their dining room is a lovely space to sit, but it was warm and not raining, for once, so we needed to be outdoors. On the patio, you are given a choice of the dinner menu, or the lounge menu, which is cheaper.  I looked through both, saw the Roast

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-83139477527199126682008-07-28T17:36:00.001-05:002008-09-04T15:35:39.174-05:00

Here's another guest post from Douglass St. Christian. I think it's appropriate that he's talking about time, given how pressed for that commodity I'm feeling these days.  Between getting organized for a slightly complicated move and getting used to a new, demanding job, I don't have a lot of time to devote to blogging. I am getting used to the job, though.  And the move is starting to come

Barb McMahon and Alan Maillouxnoreply@blogger.com1tag:blogger.com,1999:blog-4170023777121897892.post-26872030016769277432008-07-21T16:25:00.001-05:002008-09-04T15:36:22.507-05:00

It's summertime here in southern Ontario and the fresh produce is coming in thick and fast. One of my favourite ways to eat a lot of veggies at once is to make zucchini pancakes.  It's quick, easy and colourful - summer on a plate. To start, grate up a couple of small zucchinis (we used yellow).  Add grated carrot, diced red pepper, and freshly-shelled peas.  If you have other veg you want

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-9377831860460668642008-07-20T13:36:00.001-05:002008-09-04T15:33:15.346-05:00

icanhascheezburger Not much to tell you this week, but that picture was just too good to resist! In my excitement about the Thursday Night Smackdown roundup last week, I forgot to mention that Foodie With Family is hosting a monthly roundup of her own.  If you've got great ideas for leftovers, head on over here for the details. I missed the first one, but I am so in on the second - it's

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-23471895098961297172008-07-18T15:44:00.001-05:002008-09-04T15:38:05.842-05:00

                                                                                                                                                                                                                                        eyeliam I was back at the dairy this week.  And, while it's not beating me up as much as it did the first time around, I was still delighted when the owner announced

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-59477351058407115132008-07-14T13:01:00.001-05:002008-09-04T15:35:39.175-05:00

                                                                                                                                                                                                                                    Tazz-Voll Time for another guest post from Douglass St. Christian. It gets a bit circuitous  this time.  He quotes me and now I'm quoting him.  But I know you can keep

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-56108511097868332612008-07-13T11:08:00.001-05:002008-09-04T15:33:15.348-05:00

                                                                                                           independentman I love round-ups.  They make my job so much easier... The lovely (and very funny) Michelle has posted the results of her first-ever open-to-the-public Thursday Night Smackdown.  Nine participants, eight great new food blogs for you to discover (I was one of the participants

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-85990040259208698842008-07-11T13:07:00.001-05:002008-09-04T15:38:05.845-05:00

                                                                                                                                                                                                              Brent and MariLynn After nearly four months on the market (an eternity by our standards), we have sold our building.  The deal closes on August 15.  And once again, our lives are in complete

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-55416587836458896632008-07-09T15:20:00.001-05:002008-09-04T15:39:01.340-05:00

I made another seventy-five pounds of granola today.  I'm a little too tired to think clearly, so please enjoy these pictures while I rest up.                                                            Madzik                                                                                                   Kanko

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-140102996454650202008-07-07T13:25:00.001-05:002008-09-04T15:39:28.197-05:00

First you'll need a really big mixer.  This one should do. Start with fifteen pounds of large flake oats. Add a variety of other flakes and seeds. A well in the dry ingredients will help to keep the honey from sticking to the sides of the bowl.  And if you measure the sunflower oil and then the honey, clean-up is much easier! Give it a twirl! And into the pans. Nice and

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-24264202846357367582008-07-06T09:54:00.001-05:002008-09-04T15:33:15.349-05:00

It's a busy day round here.  Alan's at work and I'm home baking a hundred and fifty pounds of granola.  I've never understood that song that refers to the "lazy days of summer".  My lazy days happen in January! Some of you may be dreaming of a get away.  Check out this post on A Forkful of Spaghetti about her recent trip to Luxembourg.  This girl knows how to travel! Speaking of travel, my

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-65633207416973113522008-07-04T15:54:00.001-05:002008-09-04T15:36:22.510-05:00

Michelle at Thursday Night Smackdown, one of my favourite food blogs, has opened up the fun of the Smackdown for food bloggers everywhere.  Yay! It goes like this.  You pick a recipe from a cookbook or magazine.  You make that recipe.  You take lots and lots of pictures and you write a post. And, while following a recipe as it's written is a huge challenge for me, I decided to give it a

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-74526788692266786802008-07-04T15:16:00.001-05:002008-09-04T15:38:05.847-05:00

You make your plans.  You take steps to implement them.  When it all comes together, it's going to be great!  And then... From BOMBMAN's Flickrstream   ...NOTHING!  You just can't move forward.  You are well and truly stuck.  We've all been there.  Some of us (ahem) are there right now.  It's annoying.  Frustrating beyond belief.  But you can only scream and throw things for so long (

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-45010360024651074072008-07-02T13:30:00.001-05:002008-09-04T15:36:22.512-05:00

  A recipe was included in last week's CSA basket for Asian Inspired Lettuce Soup.  It's really easy and a great way to use up the summer lettuces. Just heat up a pan of stock, throw in chopped spring onion and bok choy.  Let it simmer for a few minutes and then add a head of roughly chopped lettuce (seriously - iceberg lettuce in soup!) Garnish with fish sauce and sesame oil.  If you want a

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-60771946049563603352008-06-30T12:47:00.001-05:002008-09-04T15:35:39.176-05:00

We had another CSA delivery (yummy!). While I finish eating up those strawberries, here is what Douglass St. Christian wrote in the newsletter. I was walking in the garden with Elvina earlier this spring while she showed what was coming up, what was moving slowly, what things had her worried.  What struck me at the time was both her charm and her calm.  "Seasons are living things," she said,

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-17749514725938268012008-06-27T17:46:00.001-05:002008-09-04T15:38:05.850-05:00

We went to a party on Monday to celebrate, among other things, a dear friend's decision to move to Canada fifty years ago. And all I can say is, Whew!  I'm so glad she did!  Life would be considerably duller without Judith. Which makes me think of all the choices, the little, unmarked decisions that have brought all the people I love into my life.  The decisions that allowed my life to be in

Barb McMahon and Alan Maillouxnoreply@blogger.com6tag:blogger.com,1999:blog-4170023777121897892.post-20213438670012052622008-06-25T14:31:00.001-05:002008-09-04T15:39:01.343-05:00

Summer is not entirely my favourite season, but it has its good points.  One of those is that you can eat outside. The summer reception, dinner on the deck, the full-on picnic, drinks on the terrace.  If you don't have a deck or backyard of your own, you can take over a corner of a public park. From AlphaTangoBravo/Adam Baker's Flickrstream It's outside, with good food and good

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-24209389256591370622008-06-23T11:27:00.001-05:002008-09-04T15:36:22.515-05:00

I. HAVE MADE. CHEESE!!!!!!!!!!!!!!!! Yes, I feel mighty.  Yes, I feel invincible.  Yes, I will do it again. I read this post on Thursday Night Smackdown and just knew I had to try it myself. It couldn't be easier.  Just stir 4 parts whole milk and 1 part buttermilk together in a pan.  Heat it slowly (med-high heat), stirring until it starts to steam.  Then stop stirring until it reaches 180

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-7985996327590137562008-06-22T12:36:00.001-05:002008-09-04T15:33:15.352-05:00

First I want to congratulate Matt of Matt Bites.  He and his partner, Adam, got married in California this week.  Wishing years of happiness to the both of you! And I love this tribute to Lord Savile, who died recently, at the age of 89.  From his friend's description, he sounds like a man who fully understood how to celebrate life. That's all for this week, but do send me your links! I

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-39423790760785689892008-06-20T14:51:00.001-05:002008-09-04T15:38:05.852-05:00

from Atmantis' Flickrstream I went to the theatre last week, to see The Music Man. Normally, I avoid musical theatre.  I feel about it the way some people feel about clowns - it scares me half to death.  I can't help thinking, "What if real life were like this?"  You'd be afraid to start a conversation! But a free ticket is a free ticket.  So I went.  And enjoyed it far more than I thought

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-5664855396458558932008-06-18T11:49:00.003-05:002008-09-04T15:39:01.345-05:00

We had nieces overnighting last week.In the morning, Alan reached into the freezer and pulled out a can of orange juice. Made up, it looked like this. I looked at it and said, "Throw it out." He said, "It smells OK."We put it to a vote. I threw it out. Alan was a little disappointed in me. He wanted to try it just to see what would happen. Apparently, I live with a frat boy.

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-88448791299154736022008-06-16T13:28:00.001-05:002008-09-04T15:35:39.178-05:00

Today's post was written by Douglass St. Christian as part of the newsletter included in the first delivery of this year's CSA basket.  I liked it so much that I wanted to share it with a wider audience. Look for more of Douglass' writing in the weeks to come. All of us are concerned about the environment and about the health and well-being of the many communities we belong to. 

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-26492952371929693152008-06-15T12:19:00.001-05:002008-09-04T15:33:15.353-05:00

From Shawnzam's Flickr Stream Round ups!  We have round ups!  And another piece of bacon (there is no escaping it). First off, the winners of the May 2008 Does My Blog Look Good In This competition can be found on Habeas Brulee.  This is  a very cool monthly competition, showcasing some really great food photography.  Great motivation for me to hone my skills.  And lovely, lovely food photos

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-88413111500643056212008-06-13T13:58:00.003-05:002008-09-04T15:38:05.854-05:00

This weekend we will be celebrating the fact that, after a whole lot of work and stress, we were able to secure a mortgage. On the place we've been living in. That we're trying to sell.And another week of unemployment for Barb.We'll also mark the passing of my sister's dog, Hershey. He was a good little doggie and I miss him.And finally, we'll be celebrating the fact that Fluffy, my computer,

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-86885845422923681662008-06-11T14:27:00.001-05:002008-06-13T18:23:19.861-05:00

Rundles is one of my favourite restaurants in Stratford.  The service, the decor, the food!  It is, to quote my sister, "Rundleful". Unfortunately, our budget of late hasn't had room for lovely dinners at lovely restaurants (we're working to fix that....).  So I was thrilled to hear that they were starting something new this year - Sophisto-Bistro - a bistro room within the restaurant. We took

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-33296307435415645862008-06-09T12:54:00.001-05:002008-06-13T18:24:46.102-05:00

When I started my series on working in the dairy, Jane M (Hi, Janey!) left a comment hoping that there would be lots of yummy cheese recipes to come.  And I thought, "Great idea!" Since then, I've been wracking my brain trying to come up with my favourite cheese recipes for you.  But you know what?  I don't actually cook with the stuff!  My use of cheese in food doesn't really extend beyond

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-43410942092750954762008-06-08T19:07:00.001-05:002008-06-13T18:23:44.256-05:00

Fluffy (what I call my computer, when she's behaving) took an unplanned personal day today, so I wasn't able to do my usual Sunday links. But I really wanted to tell you about You're Not The Only One - a book project put together by Peach, a British blogger, as a fund-raising effort for Warchild - an great organization that helps children affected by war. A submission I sent in, originally

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-67893639486818058022008-06-06T15:12:00.001-05:002008-09-04T15:38:05.855-05:00

  I had such a warm response to this post that I thought it might be nice to share the inevitabilities we're celebrating this week. There are some glimmers of progress on various projects here. We're also having our first official heatwave of the year.  And since I had my hot-weather haircut in anticipation of working at the dairy, for the first time in years I can face the prospect of an

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-62916828064601276002008-06-06T14:52:00.001-05:002008-06-13T18:24:29.351-05:00

One final task for the whey, before it was shipped off to feed the piggies. The vat was heated again and when it was steaming hot, in went the wheels of halloumi (a mild, sheep-milk cheese) to be cooked. Why cook the cheese, you ask?  Because a sort of magic happens when you do. Halloumi, straight out of the package is a lot like mozzarella - mild, slightly chewy.  Good with crackers or in

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-66334236132626157512008-06-05T11:51:00.001-05:002008-06-13T18:23:45.026-05:00

Hi!  Sorry for the long absence.  I had an unexpected tetanus shot on Friday and I'm only just starting to feel better. I know most normal people can get their booster shots and barely notice.  I, on the other hand, turn into a walking science experiment. But let's get back to the cheese, shall we? In my last post, the whey was back in the vat and starting to heat up.  When it gets to the

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-35282524509506839662008-06-01T16:41:00.001-05:002008-06-13T18:23:01.523-05:00

I don't know about you, but I would definitely feel better with some of these in my first aid kit.

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-35969236053020488312008-05-28T13:02:00.001-05:002008-05-31T17:24:38.664-05:00

  From Duchamp's Flickrstream So last Monday, after scrubbing my bodyweight in dishes, I was called over to where they were ladling curds out of a vat and into molds. I sanitized my hands up past my elbows and was ready to join in the fun. We were working on Toscano, a lovely, aged sheep-milk cheese.  I'm not privy to the magic that happens inside the vat - the heating of the milk, the adding

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-81011105760055559612008-05-26T13:38:00.001-05:002008-05-31T17:24:38.666-05:00

The job at the dairy ended on Friday.  I was deemed too tall for it. But my loss is your gain.  Because I get to share with you what I've learned about cheesemaking!  And it's exciting stuff! The origins of the process are lost in the mists of time, but it appears to have been invented by a band of Lilliputians with an excess of milk to use up. Seriously.  Every table in the place was located

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-82554797746422439702008-05-20T19:06:00.001-05:002008-05-31T17:24:38.669-05:00

Soon after my last post, I had a call from a friend of mine, offering me a job in her dairy. I said yes and started yesterday.  It's hectic, interesting and physically demanding. Which is why I'm taking this week off from blogging.  I just don't have it in me right now. I'll come back next week, but until then, I hope you'll understand.

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-26289532493779674052008-05-16T12:45:00.001-05:002008-09-04T15:38:05.858-05:00

From Pasotraspaso's Flickrstream We are in a state of flux here. I've been to the states of Michigan, Ohio, Missouri and Texas and they're all fine states to be in.  Though, just a word of advice to Texas?  You could stand to lower the humidity a little, especially down Houston way.  Nobody likes to go through life looking like Bozo the Clown, is all I'm saying. Where was I?  Oh, yeah, fine

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-70500578172817104822008-05-15T14:06:00.001-05:002008-05-31T17:24:38.674-05:00

Just because you haven't heard from him, doesn't mean he hasn't been busy. He's been very busy, in fact, launching this. We've been so impressed with the Paris restaurant guide we've used on our travels that Alan decided it was time to start selling them. So if you're planning a trip to Paris and want to know where all the best restaurants are, Or if you're staying home and just want to know,

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-89228854347151334532008-05-14T12:53:00.001-05:002008-05-31T17:24:38.677-05:00

I'm feeling a little uninspired today.  And when that happens, I go searching through Flickr... Oh dear.  I have to stop.  I'm getting the urge to go travelling again.... All photos from Austinevan's Flickrstream

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-39136512366231129942008-05-12T13:02:00.001-05:002008-05-13T12:43:50.506-05:00

Asparagus season has begun here in Southern Ontario and I couldn't be happier! We have a pretty definite routine with the asparagus in this house.  The first bunches are brought home with great fanfare.  Heck, this year, I even took pictures! At the start of the season, we eat them steamed, with very little to dress them up. As the season progresses, we move to dressing them in a light

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-60954849067129883642008-05-11T12:30:00.001-05:002008-05-13T12:43:12.226-05:00

Ever have that kind of week? Thankfully, I have friends who send me links to great sites. TasteSpotting has been around awhile, but I just checked it out this week (bad, bad blogger).  It's fabulous!  Lots of gorgeous pictures of yummy, yummy food.  Click the pictures and be taken to blogs.  Millions of them, right there on the front page! This is a great site.  Thanks for sending me the

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-6201849970238017692008-05-09T11:48:00.001-05:002008-05-13T12:43:32.780-05:00

It served us very well for four years.  Just a little round barbeque. We fed it with scrap wood and it served us up tangy, smoky food.   After seeing this story, we decided to start the summer season. It had four good summers.  It will not have a fifth. But if you have to destroy your barbeque, this is definitely the dish to do it with.

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-46292678449415089522008-05-07T17:14:00.001-05:002008-05-13T12:43:32.783-05:00

From Paulio Geordio's Flickrstream I think this has to be the anti-comfort food. I found myself in Stratford early yesterday morning, on my own with some time on my hands.  So I popped into my favourite breakfast eatery and ordered myself some tea and toast. And it was lovely.  Me, a book and a table in the corner.  I was happily wallowing in the luxury of it all when a couple walked in

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-75337810151149387182008-05-04T14:51:00.001-05:002008-05-13T12:43:32.786-05:00

An observation today, instead of a recipe. Sometimes the most comforting thing about a meal is the people you share it with. But for people living busy lives, it can be so hard to make the time to plan a meal, shop for the supplies, cook the food and on and on and on.  Even when you keep it simple, it can seem insurmountable sometimes.  Which is sad, when all you want to do is to catch up

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-62359061590379490372008-05-04T14:49:00.002-05:002008-05-13T12:43:12.229-05:00

I've been a little busy this week, and so I only seem to have one link for you. At least it'll make you smile. Fun with food. And you thought it was just for cooking...Oh, no, no, hang on! I found one more - a blog entry from last year announcing the launch of (oh dear!) Diet Coke with Bacon (I assume) flavouring. I Googled around a bit (so you don't have to!). I'm almost certain it's an

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-40028735238068922882008-05-02T13:58:00.001-05:002008-05-13T12:42:59.703-05:00

Now that they've stopped closing the highways, it finally dawned on me: WE COULD EAT DINNER IN STRATFORD!!!  And stand a good chance of making it back to Sebringville, THE VERY SAME NIGHT! Sorry about the full caps.  It's been a very long winter. We chose Pearl Sushi for our first venturing-forth.  And, whoa!  What a great choice! It's everything good sushi should be: fresh, fresh, fresh

Barb McMahon and Alan Maillouxnoreply@blogger.com1tag:blogger.com,1999:blog-4170023777121897892.post-17847535531192310242008-04-28T13:45:00.001-05:002008-04-28T13:53:45.349-05:00

We made a batch of remoulade for a recent potluck.  It's something we've been making and eating for years and so thought it was a fairly common dish.  But most of our guests didn't actually know what it was, poor things. Remoulade is a salad made of shredded celeriac and mayonnaise.  Easy, tasty and oh, so good! Celeriac is often called celery root, though that's not strictly true. Up until

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-35922852058408906142008-04-27T13:42:00.001-05:002008-04-28T13:53:24.384-05:00

Now here's a bit of an oddity: the cookbook of Mrs. Charles Darwin, reproduced online.  Some of the recipes look quite good, actually.  I wonder who else has their cookbooks online? Apartment Therapy The Kitchn presented a post and slideshow of food shopping in Paris with Chocolate and Zucchini's Clotilde Dusoulier.  Pure torture for those of us on the wrong side of the Atlantic, but in a

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-1260800951710558072008-04-23T17:00:00.001-05:002008-04-28T13:53:04.588-05:00

I spent a very happy day yesterday, looking around the internet, and came across the writing of Cynthia Carbone Ward and her wonderful blog, Still Amazed.  So impressed was I that I sent off an e-mail, asking her to do a guest post.  She graciously agreed.  Thank you Cynthia! Here's the post, reprinted from Still Amazed. Take A Banana It was a custom. Whenever I prepared to leave after a

Barb McMahon and Alan Maillouxnoreply@blogger.com2tag:blogger.com,1999:blog-4170023777121897892.post-16435521631662450962008-04-21T13:38:00.001-05:002008-04-22T15:14:48.640-05:00

My mother was an amazing cook, as I think I've mentioned.  Once or twice a week, she would get into the kitchen and bake up a huge number of breads and cakes and cookies - all from scratch and all the things that good memories are made of, including this wonderful recipe for "Lazy Daisy Oatmeal Cake", or as we called it, Porridge Cake. Because it has oatmeal in it, we were allowed to have it for

Barb McMahon and Alan Maillouxnoreply@blogger.com1tag:blogger.com,1999:blog-4170023777121897892.post-8598401824895884802008-04-20T12:39:00.001-05:002008-04-22T15:14:58.103-05:00

When I started this blog, I hadn't spent a lot of time searching around for other food blogs.  I naively assumed that there were a manageable number of them out there. I've learned a lot since then.  But the number and scope of blogs that fall into the category of "food" continues to amaze me.  There are food blogs that only post recipes.  Ones that mainly do restaurant reviews.  Some analyze

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-60269618349235088102008-04-18T07:48:00.001-05:002008-04-22T15:15:10.233-05:00

As we were setting off for France, my Father-In-Law told me that everywhere he travels, he bumps into someone he knows. And I thought, OK, but in France....? Late in the trip, we went to the Musee d'Orsay.  Waiting in line to buy tickets, I looked over and thought, "That man looks just like Jean Chretien....  hang on, it is Jean Chretien!" We caught his eye, said good morning and shook hands

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-54041438512259002852008-04-16T14:51:00.001-05:002008-04-16T15:50:47.147-05:00

When we arrived in Paris, tired, jet-lagged and in need of sustenance, we asked Sylvie, the lovely woman who let us into our apartment, to recommend somewhere close by. "Cafe Charlot," she said, without hesitation. We followed her directions and found ourselves in a bright and busy cafe. The menu is not extensive and leans more toward American diner food than traditional French fare.  Well, I

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-87862662435192660222008-04-12T09:19:00.001-05:002008-04-16T15:52:05.599-05:00

Some pictures from our dinner last night at Au Bascou - another recommendation from Adrian Leeds. We're heading home early tomorrow morning.  I'll be back on Wednesday with some more reviews and stories. Have a great weekend!

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-6729553557478961412008-04-11T04:57:00.001-05:002008-04-16T15:50:47.152-05:00

You may have noticed a new widget in my sidebar.  It takes you to a site selling a guidebook to Paris restaurants.  It's written by Adrian Leeds, who lives and writes and eats in Paris. Are her recommendations any good you ask?  Let me tell you about Le Felteu. Adrian billed this as the place to get the best lambchops in the area.  The rest of the menu was also given a thumbs up.  So Alan and

Barb McMahon and Alan Maillouxnoreply@blogger.com4tag:blogger.com,1999:blog-4170023777121897892.post-87449718844976379472008-04-08T12:16:00.001-05:002008-04-22T15:15:28.287-05:00

Being the immigrant child of immigrant parents has given me so many benefits: a sense of adventure, a sense of the possibilities this world has to offer. But there has been a cost to these benefits, as I believe there are for any immigrant family, and that is time spent with the family left behind.  I saw my grandmother twice in my life.  Aunts, uncles, cousins, rarely. We went to England on

Barb McMahon and Alan Maillouxnoreply@blogger.com3tag:blogger.com,1999:blog-4170023777121897892.post-63337031292374120052008-04-05T08:35:00.001-05:002008-04-16T15:52:05.600-05:00

They move around from place to place, these markets.  One day in one spot, the next somewhere else. Saturday it's St. Germaine des Pres, near St. Michel. Because of course, having a bakery, butcher, fishmonger, greengrocer and pastry shop on every single city block just doesn't offer enough choice.  And, yes, we did some more

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-76754208629623763152008-04-04T08:34:00.001-05:002008-04-16T15:52:05.601-05:00

If history were written by cooks and food-lovers, instead of generals and potentates, I truly believe the world would be a much better place. Fortunately, the true foodie will totally ignore the big picture in their quest for the next great meal. The history between France and Vietnam has more than its share of imperialism, war and heartache.  It also has a sharing of recipes, adaptations for

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-66770849415838100472008-04-02T12:14:00.001-05:002008-04-16T15:52:05.603-05:00

Oh, I love Paris!  It's just the perfect spot to be if you're a foodie! Last night we had dinner at Chez Jenny, a large, traditional bistro specializing in Alsatian food.  Think sausage, sauerkraut, a million ways with pork, mashed potatoes.  And huge portions! We waddled slowly home afterwards.  There was no dessert. Today we wanted to start a little slowly.  We walked down to Notre Dame

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-38101900576420050032008-04-01T09:25:00.001-05:002008-04-16T15:52:05.606-05:00

Here we are in Paris, with an actual spacious kitchen.  We went for lunch at Cafe de Charlot.  It's a lovely bistro, serving yummy food. Of course, being totally sleep-deprived, we neglected to bring camera or note-book (note to self: do better).  We will get back there soon and give you a better review of the place. More settling in to do.  But here's a picture of the kitchen.  I'm really

Barb McMahon and Alan Maillouxnoreply@blogger.com3tag:blogger.com,1999:blog-4170023777121897892.post-27904925478770177512008-03-30T11:20:00.001-05:002008-04-16T15:51:17.601-05:00

Just a quick one today - there's still a million things to do. When we travel, we like to blend in, in terms of dress.  Alan sent me the link to this site as an important fashion don't.  It's really helped in my clothing choices... I'm not sure when I'll have the first post from Paris up.  We arrive noonish Tuesday, Paris time, which is early morning here....  so sometime Tuesday (depending

Barb McMahon and Alan Maillouxnoreply@blogger.com0tag:blogger.com,1999:blog-4170023777121897892.post-85144547699101829512008-03-28T11:53:00.001-05:002008-04-16T15:52:05.607-05:00

Yes, indeed, we're off to Paris on Monday.  We'll be taking Alan's Dad and my sister and brother-in-law. We'd love to bring all of you along, as well, but the apartment we've rented only sleeps five.  So we'll do the next best thing and blog the whole trip. Check in for restaurant reviews, tours through the food markets and kitchen stores.  Tips on how to fix a decent dinner in a rented kitchen

Barb McMahon and Alan Maillouxnoreply@blogger.com2