Grumman 78 - HQ - 2013

Homebase

It was our first visit to the Grumman headquarters and it surely didn't disappoint. It is a very hip & cool, industrial-cozy spot to dine. The food is excellent - full of freshness, richness and of course heat if you so desire. We had a few openers that were wonderful - the waiters are great a recommending what works well together, so I am not too sure of the names, but there was salmon, fresh herbs, mayo based dressings and crunch after crunch of goodness. Our main was four soft shell tacos with a sweet, slow cooked pork and topped with an excellent slaw; a splash or two of hot sauce. Great time, great food - get there! and be sure to check out their food truck at all the hot and happening Montreal festivals.

Frugal Mom's Guide to Once a Month Cooking

Here's just a handful of the many comments about the recipes in the book:

"The Beef Fajita marinade was very simple to prepare and took about 5 minutes" - Judy

"We will definitely do the Mexican Beef Casserole again - it was easy to prepare as well as put together for dinner.  We all enjoyed it - there wasn't enough leftover to have for lunch the next day. I would say that tells how much we all liked it!" -Cindyloo

"The Stuffed Burger  Pockets were very easy to put together.  They were tasty and easy. -Julie

"The Family Sandwiches were a BIG hit.  They are delicious.  Very easy to make and had enough for everyone." -Keri

"The Crock Pot Beef was great!  Very easy recipe to follow and the whole house smelled great.  My kids ate every bite." -Keri

"We had this Sweet & Sour Chicken and it was yummy - everyone love it!  I do have to say that I had never made sweet & sour sauce from scratch before and this is delicious, quick, and easy!" -Lisa

The Perfect Poutine - Bedford - 2013

After curling the other night I was famished and needed a quick fix. It was late, I was tired and I didn't want to wait for anything or anybody. No fear, the fat man's cantine was open! Till 11 pm on top of it all. The poutine was outstanding. Sure I was hungry, but this was beyond that feeling of hungry, this was a perfect poutine. The sauce was the start; thick, rich and savoury. The fries were golden and crisp until the sauce seeped in and took over. And the cheese was classic curd - rubbery and squeaky. Luscious!

Winter Harvest

As winter starts to set in and we are hitting temperatures of minus 40 degrees, all the harvest root vegetables and frozen meats are a godsend. I have been making lots of warm soups and stews that warm the belly and feed the soul. Be sure to wear warm clothes on the outside, but more importantly feed the inside with hearty vegetables and slow cooked meats.

Sunday Brunch

Always nice to spend time with my sisters. Had a great brunch of eggs, bacon, smoked ham, croissants,  some bubbly and OJ and fruits galore.

Sundays were made for this.

School Cafeteria's - Sutton Elementary - 2013

This is a photo essay of the Sutton Elementary School cafeteria, by a boy called Ben. The photos were taken with a Nexus tablet. One of the top school caf's in all of Quebec, CA.

I had a sweet and sour pork stir fry, with amazingly simple rice and an incredible cream of chicken and corn chowder. Yum. School caf's cheap, healthy and hardy food - feeds the mind.

I love visiting that school!

Vinizza Birthday

A birthday supper for my sweet at Vinizza on Metcalf in Montreal, Qc.  

J. first bread...

 Excellent meal, excellent company on a joyous day... and...
you can never really go wrong with Italian cooking for kids. They love the simplicity of it - the limited and controlled ingredients they choose to eat.
Wood oven, fresh ingredients, welcoming service. Nice place.

Pizza Parties are Money!

We took the kids on a pizza party outing - smoothies, carrots, pan pies, mac and cheese  spag. and great humongous sundaes for all! What a great lunch...

Fountain of Chocolate

Hot chocolate cascading in harmony... Fondues are great fun.

Vietnamese Home Cooking [2012]

When Charles Phan opened his now- legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian.

With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire.

Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success— Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.

The Epicurious Cookbook [2012]

Home

Throughout Epicurious's 17-year history, we've worked hard to create the best digital recipe collection in the world. What has made our site even better is all of you—our passionate community—weighing in with your expert ratings, reviews, and tips. All of that creativity and expertise has been available on your computer, phone, tablet, printer, and even refrigerator, but it was never available in print, until now!
We're delighted to present this collection of over 250 of the best-loved, top-rated recipes from our collection of more than 200,000 recipes. We've added menu suggestions, gorgeous new photos from the renowned Ellen Silverman, and most importantly, the community's best tips and recipes. We divided the book into four seasons, and those chapters into courses, so that it reflects how we all really cook and eat. We hope it will become your cookbook bible, a tangible treasure to pass on to family and friends.