Dawna in the Kitchen

I have two new kitchen toys: a small "ice cream" scoop with a bar-release, and a pasta fork. Those of you who have heard me object...

You can tell that Spring is finally here (apologies to those suffering under the blizzard in southern Ontario) for a whole host of reasons: ...

I didn't really intend to have a dinner party last night, it just worked out that way. Last week I picked up a de-boned half-leg of lam...

Cinco de Mayo is fast approaching, which means that I'm craving Mexican food. The few good Mexican restaurants that I know of in this t...

Last night was the 8th anniversary of my wine club. I really ought to know more about wine than I do, after eight years (although I did take...

Indoor electric grill + coffee maker + ancient house with wiring done by drunken monkeys = blown fuse. Well, and the breaker was tripped, t...

За ваше здоровье!* Friday night we took in a singular entertainment at Rasputin Restaurant on West Broadway. I've been there a few times...

There are an awful lot of food blogs out there. I didn't really look for them, before I started my own, so I had no idea the amount of i...

I should note, to start, that I'm using the vodka neither to make cleaning more fun (although it's a heck of an idea!) nor as an ac...

It’s probably some sort of sin to use delicious, expensive, Bleu d’Auvernge in this fashion, but I’m desperately craving a “buffalo wing” pi...