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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Fennel Infused Salty Dog: The Fenhound

Fennel Infused Vodka - Greyhound Salty Dog - She Eats

I realize your first thought about infusing fennel into a cocktail may be "ew". That's fair. I don't hold judgement. This is a safe space, my friend. Which is why I know you won't judge me either when I say this: Other things that have also been known to  inspire "ew" as a first impression but actually turn out to rock my boat include such phenomena as grilled cheese sammiches dunked in chocolate milk, eating pickles naked and the occasional Cadbury cream egg (don't tell ...

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13 Secrets About Black Bean Burgers the Government Is Hiding

Black Bean Burgers - Veggie Burgers -

I'm about to let you in on a little secret. 12, actually. About black bean burgers. And all the things about them the government is hiding from you. Yes, this is all 100% factual and true. Or something. And then I'm gonna give you a recipe for black bean burgers that will knock your socks off. Okay, it probably won't do that. I don't know any food that will literally knock your socks clean off. Getting hit by a moving vehicle? Perhaps. Food? No. But it WILL be delicious and leave you feeling ...

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Currently: The February 2015 (I don’t care that there’s no recipe) Edition

Avocado Toast Breakfast -

Ah balls. I just did a whole new blog design (isn't it shiny?) and thus, I don't have a recipe to share with you this week. Instead of developing delicious, seasonal dishes I spent the last week organizing, updating and revamping the entire site (including a drop dead sexy new recipe index) and crying, stomping and throwing a veritable fit when the HTML wouldn't do as I said. My friends, the last week has been an interesting mix of blood, sweat and bourbon getting 'er up and running and so ...

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Dirty Sexy Coffee Drinks: Shafts

Shafts Recipe - Coffee Drinks -

I have a special place in my heart - and mouth - for shafts. Ow ow! I do not however, have quite the same adoration for Valentine's Day. I know, I know. There's a lot of different reasons to not get all up in the biznass of Valentine's Day. Mandatory romance, over-priced prix fixe menus, the heterosexism of it all, long stemmed roses (blech) and all that awful red-pink-white colour combining. Some things were just not meant to be together. Like chocolate and peanut butter (don't judge). Or ...

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Giveaway: 1 of 3 Microplane Kitchen Tools

Microplane Kitchen Tools Giveaway -

Have you ever grated your face? No? Me either. Ouch. But I have grated knuckles, finger tips and believe or not, a wrist once. In fact, I have one uncle who grated his entire thumb clean right off. And if you've ever grated anything, you can imagine how unclean that would actually be. Though I have to disclose it wasn't so long ago that I was a bit afeared for my face that one whole day I worked on a line in a real restaurant kitchen. Naive, optimistic and hungry for the chance to create my ...

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