I have taken the big step of moving my blog from its first home here at wordpress.com to the current location at www.foodwithlegs.com.  This change will mean more flexibility in terms of using third-party services like those from Google (see the right sidebar on the new site) and more flexibility to control the site’s appearance.

The foodwithlegs blog is still powered by the wordpress software but now is hosted outside of wordpress.com.  Seems like a distinction without a difference?  Here is a good page (produced by wordpress) that goes pretty far toward explaining the difference.  Coincidentally I have also adopted a theme for the blog (PrimePress) that maintains the aesthetic of the old site while allowing more functionality.

Foodwithlegs is growing and changing.  Almost all of the content has been moved over from the old site though some things (such as images) are still works in progress.  Please continue reading, comment on posts and get in touch with me at foodwithlegs@gmail.com.

Cheers!

Foodwithlegs has been moved to its new home at foodwithlegs.com this post can be found on the new site here.

Last weekend’s Globe and Mail has Joanne Kates’s take on the Black Hoof.  Like Ms. Kates, Kat and I enjoyed ourselves so much there that we took friends with us for a return visit last month and I’ve produced an update to my earlier review.

The Basil Fawlty

The Basil Fawlty

Chef Grant van Gameren gets a lot of (deserved) attention for his cooking but his partner, Jen Agg and her cocktails deserve as much praise.  I admit having a prejudice against cocktails because of the super-sweet, electric blue, hyphenated “tinis” that monopolise most cards. I’m pleased to see that the closest the Hoof comes to this is having memorable nicknames for the liquid creations but in a subtle (as in “Basil Fawlty”) instead of overtly sexual (as in “Red-headed Slut”) way.  I didn’t get to try them all but the table’s consensus was that the three we tried all tasted great.  Best of all these cocktails are actually served in traditional highball glasses instead of the annoyingly ubiquitous cone-shaped cocktail glasses. (more…)

Foodwithlegs has been moved to its new home at foodwithlegs.com this post can be found on the new site here.

After the setback of  accumulated snow earlier in the week the weather has now become much sunnier and spring-like.

Tomato seedlings crowded two or three to a cell and starting to push out their first true leaves

Tomato seedlings crowded two or three to a cell and starting to push out their first true leaves

The tomatoes germinated at a much better rate than expected.  This means that I face one of the tougher moments in the gardening year.  Two or three seedlings cannot co-exist in a single cell.  They will compete for nutrients and water and end up killing each other.  More to the point it is very difficult (at least for amateurs gardeners of my level) to separate the delicate root systems and transplant these tiny siamese seedlings into separate containers.  The only solution I can see is to use a pair of scissors to remove all but the strongest seedling in each cell.  It is a amazing that each of these little guys will produce at least ten pounds of tomatoes if given the right growing conditions but similarly difficult to willfully destroy the seedlings that have nothing obviously wrong with them. (more…)

Foodwithlegs has been moved to its new home at foodwithlegs.com this post can be found on the new site here.

Green fading to a golden brown is a positive sign that fermentation is at work

Green fading to a golden brown is a positive sign that fermentation is at work

Apparently there are eastern European recipes for making sauerkraut with whole heads of cabbage immersed in large barrels of brine.  I don’t think our small cellar-like cupboard could handle a barrel of fermenting heads of cabbage–to say nothing of Kat’s olfactory sensibilities–but I still want to experiment with this type of sauerkraut recipe, just on a smaller scale.

What better method than by using nature’s scaled-down version of the cabbage, the brussels sprout, I wondered.  They have many of the same sweet-mustardy flavours that cabbages do just in a smaller, more concentrated format.  So that the finished product will stay where it belongs when served on top of sausage on a toasted bun I have included some of the traditional shredded cabbage in this recipe.  This was also done to hedge against the possibility that because brussels sprouts are stronger-flavoured than cabbage they might be less palatable after a month of fermentation.

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Foodwithlegs has been moved to its new home at foodwithlegs.com this post can be found on the new site here.

I understand that these are not ideal conditions for a greenhouse

I understand that these are not ideal conditions for a greenhouse

We’ve now had our April snow for the year.  The date is now the 7th of April and there is a pretty significat accumulation of snow on the ground.

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Foodwithlegs has been moved to its new home at foodwithlegs.com this post can be found on the new site here.

Packets of spinach and radish seeds

Packets of spinach and radish seeds

Today, April 4, I sowed a packet of spinach seeds (Bloomsdale Long Standing) and a row of radish seeds (Cherry Belle).  They both went into the same type of rectangular black plastic container that houses the lettuce seedlings.

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Foodwithlegs has been moved to its new home at foodwithlegs.com this post can be found on the new site here.

Kat has a great sense of style and we both love entertaining.  When we had her family over for dinner recently she had the idea of decorating the table with whole limes.  It looked great but what are we to do with ten limes?  (At 1/4 of a lime and 2 – 3 oz of gin per G & T that’s a lot of Bombay Saphire.)  As usual my motto is “when life hands you limes make some sort of preserve”.

Preserved Limes 1

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