Decadent Chocolate Chunk Cookies from “Peace, Love & Fibre”
“Dear Canadians, Fibre not only keeps you regular, it lowers your chances of developing breast cancer and heart disease. Add a salad to your day, eat a handful of nuts, switch to whole grains, eat some beans! Signed Your Body” – Mairlyn Smith.
Click on this – my podcast chat with domestic goddess Nigella Lawson recorded in Toronto in late 2015 – and you’ll hear her say that we are “kitchen cousins”: http://www.marionkane.com/podcast/chat-nigella-kitchen-cousin
She’s referring to several important things we have in common: A willingness to freely improvise when cooking; an acceptance of failure in the kitchen as a necessary path to learning, and a penchant for eating her dish of Squid and Orzo Pasta cold for breakfast.
“Immaturity and hair dye keep me young.”
I’m repeating the title of this post for a few reasons: First, everything clever is worth repeating. It usually gets a good laugh – one of life’s giddiest pleasures, especially at my age. It’s true and unabashedly honest. It sums up what’s to follow – the announcement that I turn 70 in a few days. And last, it’s original.
I was attending the recent launch for the documentary Semisweet at the Royal Cinema in Toronto’s Little Italy.
I had already watched the film twice at home and was telling its producer Lalita Krishna before the screening how its poignant ending had made me cry. “That’s the sign of a good film,” she replied softly. And I agree.
Two weeks in London (U.K.) last month wasn’t long enough to sleuth the hot ‘n’ happening food scene in that fair city.
A recipe mistake can be downright dangerous.
Take the case of Aunt Vertie’s Sugar Cookies: a confection that appeared in a 1991 issue of Gourmet.
Unable to find wintergreen extract, the magazine’s testers substituted wintergreen oil in that recipe: a substance sold in some pharmacies to treat sore muscles.
