Month: March 2013


Grilled Meyer Lemon Citrus Salsa

Oh the Meyer Lemon. One fruit but a many-splendid one. Full of tastes from bitter to sweet and floral. This recipe plays on the lemony bitterness of our beloved Meyer, enhanced by the smokiness of the grill. Perfectly paired with pan-fried white fish fillets and sauteed potatoes. An easily accomplished weeknight dinner. It all began with […]


The Anatomy of a Meyer Lemon

I have a list fetish. I feed it in my ever-present notebook. Shopping lists, reading lists, lists of places to see, people to write to and on and on. When you combine both, you end up with a bucket list. Not for everything but for ‘big’ occasions. Like I had for my first New York trip. At the […]

Baking, Recipes, Techniques, Travel & Exploration

Technique: How to Bake Authentic French Bread, Pain a l’ Ancienne

I’ve been searching for the easiest way to turn out sticks of beautiful bread in the manner of le Francais. For I equate French breads with a gorgeous tan, exterior;  a soft, chewy interior and well developed flavour. Pain a l’ Ancienne. Bread made in the ‘old-fashioned way’. t6p says: They might look like a true baguette […]