Cycling across Canada in ten weeks might not be the Tour de France, but it’s certainly a tour de force. Though Chef Ned Bell plays it off, it shows just how committed he is to his cause: healthy seafood populations in rivers, lakes and oceans worldwide.
I’d like to give the credit to The Christmas Spirit, but truthfully it’s booze that buoys me through the hustle and bustle of the holiday season. When I’m feeling a little less than merry, I like to put a splash of Torres brandy in my coffee. But when company comes, it’s nice to think outside the bottle a little.
Coffee at home or at work is often of the set-it-and-forget it variety, but it doesn’t have to be that way. The constantly growing field of high quality, locally roasted origin coffee has people exploring different methods for extracting the most flavour, and many of them are easy to do on your own. Homebrew has plenty of benefits, from the inexpensive price-per-pound, to the freedom of experimenting with different temperatures and brew times — plus, the ability to try whatever brand or blend catches your eye.
I’m not sure how you approach your kitchen gear acquisitions, but in my house, baking pans hold a pitiful position on the hierarchy of wares. After all, aren’t all loaf pans and cookie sheets pretty much the same? I’ve come to realize this is incorrect, especially when considering giving away baked goods as gifts. I don’t mind eating my own misshapen, partially burnt fruit loaf or pound cake, but giving one away or serving it to a guest can be a tad embarrassing.
I won’t deny it. There is something exciting about seeing a Vitamix blender on the counter. I could wax poetic about the ironclad Made-in-USA construction, the seven-year warranty, or the easy self-cleaning. But the most compelling thing about these blenders is their potential to radically change what’s possible in your kitchen.