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I love pasta. Smothered in cheese, a good meat sauce, whether it's baked or tossed, with garlic bread or not, who doesn't? Well, if you're like some people I know who have celiac disease, pasta is just a giant plate of "oh my goodness that's going to make me so sick."

Fortunately, Catelli has a great gluten free pasta out there so that all my friends who can't eat gluten can join in on the fun
Of all the fruit and vegetables that we eat, I'd say that we go through tomatoes the most. John eats grape tomatoes like they are candy, popping a few in his mouth every time he passes a container. They go into salads, pasta sauces, thin slices go on pizzas, in sandwiches, you name it; we've put tomatoes on it.

The market often has grape tomatoes on sale, and this week I was fortunate to find




At Christmas time, I was gifted my grandmother's old recipe book-a ledger filled with newspaper and magazine clippings, some going as far back as the 1950s. It was fascinating to leaf through the pages, seeing what was popular at the time in my grandma's kitchen. Soon I'll get some photos and show you all. I'm not sure where Grandma would've found some of the ingredients in those recipes
Last week I was invited to join a bunch of other bloggers and Food Network chef Lynn Crawford at the Pacific Institute of Culinary Arts to cook and learn about an awesome new line of pasta that Catelli� has launched in Western Canada-Healthy Harvest� Ancient Grains!




Did you know I've secretly wished for years that I had attended culinary school? To be there with Lynn Crawford made me



This salad is amazing. When I was at the Pacific Institute of Culinary Arts cooking it, I carefully followed all the instructions and at one point stopped because it looked so beautiful. All those luscious veggies just sitting in a bowl, waiting to be tossed with pasta. Total thing of beauty.




Then Lynn came over and I suspect in an effort not to let any of the extra veg laying around go to




Cooking with kids, especially ones who aren't your own, is always a bit of a challenge. You never know what their previous experience with food is; do they have issues with textures? Are they used to only eating white food? Will they have a meltdown if you cut out sugar? I feel like everything is always a gamble-and that's totally okay, I'm up for the challenge.

Back in 2013 I sat in a hotel
Alright, alright. I realizethat most normal people post about cereal snack mixes around Christmas time, and this may seem a little bit weird to you but believe me; cereal mixes are not just for Christmas. They are for every day. Every day that you have to pack lunches for your kids, or want something a bit salty and crunch to nosh on, these mixes are the perfect thing.

I ADORE this snack mix.



This meal hits all the right points-loads of flavour, fast, filling, and so easy to make, it's sure to fit into the regular rotation at your dinner table. Similar to jambalaya, it's one of those things that you can put together and then leave on the stove to simmer away while you toss a salad or tend to something else.

I used mild Italian sausage that I found on sale for only $3 a pound, but
If I could marry a cookie and have little cookie babies with it, this recipe would be it. Back in October I received the Butter baked goods cookbook at the Food Bloggers of Canada conference, and over the past few months I've had a lot of fun baking out of it as much as possible.

This is hands down the best baking cookbook I've ever owned. Everything turns out not just good, but AMAZING,
Rocket explosions are always spectacular and, provided no one is harmed, something to see if you appreciate the flash, bang, crash of it all. Therefore, I duly provide a link to a Spaceflight Now article that includes the video released by SpaceX of their attempt to propulsively land the first stage of the Falcon 9 rocket that successfully sent supplies to the International Space Station last