Almost a year ago, I received a sympathy bouquet from a dear friend in another province. She and her husband had ordered from a company called Bloomex. The long flower box, tied with coloured ribbon, had been left on my acreage doorstep, on a scorching afternoon, without announcement by phone or doorbell. Inside the box, I found... Continue Reading
In my column “Eats and Treats,” found in the spring 2019 issue of Prairies North, the magazine of Saskatchewan, I share the recipe for a delicious, stuffed pork loin roast and refer readers to my website for the other recipes featured in the menu. Although my son-in-law believes that meat is the only part of any meal tha... Continue Reading
Altitude affects the consistency of this recipe. I live on the prairies and add more cornstarch to less water when making this at home. When visiting the mountains, I make it with no changes. This filling can be served in stemware as a refreshing change of taste after a heavy meal. Add a dollop of whipped cream and a shortbre... Continue Reading
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