Normandy Pork with Apples

It’s Thanksgiving week here in the US.  I like to take this week, not only to plan the menu and shop for the big meal, but also to tackle all my fall cleaning tasks.   Replacing old blinds and washing the curtains, polishing the furniture and the silverware, scrubbing the baseboards and cleaning the ceilings in the bathrooms, changing the linens from summer to winter – it all makes the house feel cozy, bright and ready for a stream of holiday guests.  Maybe it’s weird, but I absolutely love fall cleaning, even more than spring cleaning.  There’s something so completely satisfying in making the dull and dingy shine again.   For Christmas one year I was given a book called, Home Comforts: The Art and Science of Keeping House, and it’s still one of my favourite books today.  It’s like a cookbook, but with instructions on how to properly clean anything and everything in your home.   Continue reading “Normandy Pork with Apples”

Pork Tenderloin with Plums

One of the easiest ways to elevate an everyday dish to something elegant and refined is by adding a little dried fruit.  I love to cook with fruit in both savory and sweet dishes.  When paired with roasted meat, it brings a subtle richness and a depth of sweetness that you can’t get from anything else, especially when using dark dried fruits like raisins or prunes. Continue reading “Pork Tenderloin with Plums”

One hundred drafts, one meal

People write blogs for different reasons.  Some to make money, others to promote their business, many want to showcase their photography, and some simply have a story inside of them that needs to get out.

For me, the reason is simple.  I use this space as my own personal cookbook.  The process of cooking for me is very organic.  I’m impulsive in the kitchen.  I go with my gut, adding a pinch of this or a dash of that, all the while taking notes and writing down the steps as I go.  Most of the time all this note-taking happens right here on the blog, in a new, unpublished post where I type while in the midst of cooking.  If, in the end, the food is good, if the people around my table are happy and linger long, cleaning their plates with the last bits of bread, draining the last drops from the bottle of wine, laughing while they hold their full bellies, I’ll save the draft.  If not, I just hit “Delete.” Continue reading “One hundred drafts, one meal”