As we’re approaching what would normally be March Break, I’m sure many of you are reminiscing fondly about the heart-racing moments of standing in the security line at the airport behind a family of 7 as they are informed they can’t travel with more than 3 ounces of liquid and proceed to sort through their…
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Beet-Cured Salmon Brunch Board
As the weather starts to turn to Spring (we’re expecting highs of 8 degrees Celsius here in Ottawa this week!), I’ve been reminiscing about the golden days of yesteryear wiling away weekends gallivanting from restaurant to restaurant chasing perfectly poached eggs and lemony hollandaise with bottomless mimosas. Since it seems we’re likely a few months…
How to Build a Charcuterie Board
Does your charcuterie board look sad and emaciated? Do you want to know how to make it look lush, layered, and downright irresistible? I’m here to help. Below I’ve outlined my foolproof ten-step guide to elevate your next charcuterie board to edible art. Disclosure: This post contains affiliate links. If you buy something through some…
Boss Lady Cocktail
The Boss Lady Cocktail is for professional drinkers only. For those of us who know how to fully take advantage of bottomless mimosas at brunch. Don’t tell me there is a limit to “bottomless” – there is no limit. Speaking of mimosas, the Boss Lady cocktail would be a serious upgrade to your brunch drinking….
Cauliflower Pizza with Basil Pesto & Potatoes
So, technically, this is a Whole30 recipe but you can easily amend it with some cheesy goodness if you’re looking for a little more decadence in your life. Personally, as we approach the one-year anniversary of the first pandemic lockdown, I’m past decadence and I’m just looking for the will to live – which I’ve…
