Obsessed & Professed: Sparkling Rhubarb Shrub

Rhubarb Shrub Cocktail - SheEats.ca

I'm a strong flavour kinda gal. And a little bit obsessed. And not just with Joseph Gordon-Levitt. Bold, grainy or creamy cheeses, lots of citrus, confit of pretty much anything including duck, rabbit, garlic, what have you. When it comes to a meal, I want my taste buds to be totally surprised and engaged... Kind of like a good wedding proposal. A solid marriage between sweet, sour, bitter, spicy and salty/umami. But first, all of those elements and the energy that went into creating them, ...

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Vegetarian Breakfast: Poached Eggs with Spring Fava Beans, Kale & Sweet Potato on Olive Bread

Vegetarian Breakfast - Poached Eggs on Fava Beans, Kale and Sweet Potatoes - She Eats

I tried being a vegetarian once. I also tried riding a motorcycle naked but I didn't stick with that either. Okay, that's a lie. I haven't tried riding a motorcycle naked. But I've seen others do it and it looks damn uncomfortable. I'll keep my lady bits pleasantly and safely tucked inside their clothes while straddling a vibrating, rolling, thick hunk of machinery thank you very much. ....Hm. This naked motorcycle riding thing is sounding kind of good right ...

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Currently: The April 2015 (where the balls did this month go) edition

Martinis and Popcorn - Currently April 2015 She Eats

Whoa. Where did April go?? I'm pretty sure I didn't eat it but it just flew right by me. Unlike turkeys or chickens or ducks or quail or rabbits, which I would have gobbled up faster than you could say "rabbits aren't poultry". I realize rabbits don't have wings, nor do they fly, nor are they birds but for some reason their meat always reminds me of foul. Not because it's gross - it's delicious. Sweet. Tender. Kind of like chicken but better. And usually piled high on top of pasta with a ...

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Cookbook Review: The Forest Feast

The Forest Feast Cookbook Review - She Eats

Take a great, big, deep breath. Hold it. Exhale. Because guess what? We can relax. Not everyone who writes about damn good food is an elitest asshole. Nor are they pretentious or high and mighty. As much as I want to go for drinks with Alice Waters, Michael Pollan, Mark Bittman and maybe even Gwenyth Paltrow (just to see what the fuss is all about), more than that I really want to spend a weekend with Erin Gleeson. And not even in a dirty way. Her gorgeously illustrative cookbook, The Forest ...

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Spring Cherry Blossom Lemon Cake (with vanilla buttercream frosting)

Spring Cherry Blossom Lemon Cake (with vanilla buttercream frosting) - She Eats

None of the flavours, techniques or even textures in this cake are familiar to me. Nor did I grow up loving lemon, eating flowers or baking cakes. If you've ever eaten at my house you must think me mad crazy because pretty much every dish I concoct contains some kind of citrus these days. Kaitlyn teases me about it, my vegetable crisper has more Rutaceae specimens than vegetables and I could be charged with some kind of lime hoarding I'm sure. I dare scurvy to show its ugly face around ...

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Devour It with A Spoon Lemon Curd

Devour it with a spoon Lemon Curd Recipe - She Eats

The experts have come to a consensus and it's official. Kardinal style. Lemon curd, is insatiably addictive. Just ask my ass. The experts aren't the only ones who have "weighed in". I won't lie. The term "lemon curd" makes me cringe a little bit. It evokes images of some kind of weird, congealed, lemon goop. "Curd" isn't exactly the most appetizing of words. Kind of like "moist" or "squirt" or "yolk". Ew. But let's be honest: Anything that has the word curd in it, usually turns out pretty ...

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Wine Review: Camelot Vineyards 2011 Chardonnay

Camelot Vineyards Chardonnary Wine - She Eats

I am an absolute firm believer in Okanagan Summers. Why? Because we live in wine country, my friends. Wine country. And while we're still dabbling in the sloppy seconds of Winter here on the coast, I've seen plenty of photos on Instagram that show the wineries gearing up for the growing season. Recently a reader asked about a favourite Chardonnay of mine and I thought I'd respond with a review. You all like wine, right? This is the Camelot Vineyards 2011 Chardonnary and comes courtesy of my ...

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Currently: The March 2015 (I Want to Eat All the Food) Edition

Spring Radishes - Organic Food Appetizer - She Eats

Do you think it's possible that my stomach can eat the entire world? I don't know what it is lately but I am feeding every 2 hours. I think that's more often than most babies. I know Heather says I need to eat more protein - and I probably do. But seriously it's like my belly is insatiable. More bread. More cheese. More avocados. More more more....! I'm also a bit obsessed with my new bed and am typing this post from that very location. Between snacks in bed and computers in bed, I think I'm on ...

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Fresh Spring Radish and Ricotta Crostini

Radish and Ricotta Crostini Appetizer Recipe - She Eats

If you tell me I have to stick to a routine, I'm likely to jam a fork in my eye and then swirl it around side to side until I'm left with a gloopy mess of guts and veins. ...How's THAT for an introduction to a food blog post? Seriously though. I am not a routine oriented person. I resist routine. Emphatically. And if you try to force me into a set of events dictated by a strict schedule of what to dos and when to dos, I'll take that fork and jam it in your eye. Okay, I probably won't do ...

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The Organic Food Myth

The Organic Food Myth - Strawberries - She Eats

Instead of asking why organic food is so expensive, we should be asking why conventional food is so cheap. I call bullshit. Have you seen that meme circulating the social medias? I won't lie; I was one of the first to slap it on my Facebook page all "rah rah down with Monsanto!" and all that hippy-dippy, real food advocate, pro-kale baloney. Because that's just how I roll, yo. And while I totally agree with David Avoacdo Wolfe (how great is his name?!), he's missing one key ingredient in the ...

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A Culinary Blog Tour


It's official! Today is the first day of Spring. You know what that means, don't you? It's going to be warm enough soon to run around without any pants on! Woot! Along with seeing the beginning of Spring as an opportunity to run around half naked, I also see it as a chance to introduce you to 3 of my favourite food blogs that I think you should salivate over. My top 3 food blogs to follow, as it were. You see, at the start of the month I was included by Amanda at Once Upon A Recipe on a ...

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