Using playful language and a comic touch, Beatrice and Croc Harry explores themes of identity, the courage to confront injustice, and the possibility that perpetrators of injustice and those who have been harmed might find themselves in a place of healing and respect. Receive an autographed copy of this insightful book from the author. $22.99 […]
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from Lawrence Hill I make cornbread a few times a year for the people I love. I seem incapable of following a recipe, but since I have made many adjustments over the years, I do follow it now. I love it because: a) I have not tasted better cornbread; and b) it reminds me of
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When someone asks me my favourite book that I’ve read (and I’ve read thousands!) my automatic reply is Book of Negroes. Once that was read and the CBC mini-series watched, I delved into author Lawrence Hill’s library of written work. And then just last week, there he was on a History Channel series called BLK:
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Titanic: The Cookbook is a selection of the most delicious and tantalizing dishes found on the Titanic‘s menus. The first-class Ritz dining room was modelled on the finest French hotel dining room of the period, and the dishes from its menus are classics of fine European cuisine. In its other dining rooms, Titanic‘s chefs offered meals that appealed
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from Titanic: The Cookbook Honey brings a gentle, not overpowering, sweetness to this dish. You can prepare the salmon parcels earlier in the day and refrigerate. This would also be a perfect light meal for lunch, served with a small side salad and fresh crusty bread. Salmon: Tin foil, 4 squares 10 x 10 inch
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The Titanic met its demise on April 15, 1912 – 110 years ago. Much has been written about its shipwreck and movies have had great box office success, all centered around this historical event. Taking all that interest and looking at it from a culinary perspective was the brainchild of Yvonne Hume, great-niece of John
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Smokin Jon’s wants to know, who doesn’t love a gift box? And who wouldn’t love one with a variety of BBQ sauces, a BBQ spice and rub, as well as some cooking paraphernalia? If you’re shopping for the barbecuer or hobby chef in your life, or searching for some gift ideas for yourself that you
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from Smokin Jon’s Ingredients (one serving): • 2 heaping tablespoons Smokin Jon’s Cubano BBQ Sauce• 1/8 cup Orange juice• Medium bowl of fresh spinach and arugula• 1 large Cremini mushroom, sliced• 4 mixed cherry tomatoes, halved• 1 baby cucumber, sliced• ¼ Pepper, sliced• 1 boiled egg, halved• Wild Argentinian shrimp (grilled skewer)• 2 orange wedges
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It’s time to push any lasting snow off our barbecues and embrace the spring air and outdoor culinary delights! To get you thinking about entertaining on your back deck once again, we bring you Smokin Jon’s BBQ sauces and spices. Located in Richibucto Road, New Brunswick, owners Jon and Karolina bring their talents and skills
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Told through the voices of four women at the heart of the project, Seven Seasons on Stowel Lake Farm is a multi-layered, evocative exploration of life on a sustainable organic farm that has been at the forefront of North America’s slow living and local eating movements. Stunning photographs and transporting descriptions of nature feature alongside
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