Conquering the Renovations

Conquering the Renovations

Richelle Fortin
Kitchen Reno

I think I am starting to breathe, perhaps not often enough still, my watch keeps telling me to breathe, I sort of expect it to just say “Breathe! Damn it!” I do take a moment to breathe when the sign comes on, I loosen my shoulders and smile, because we all know, even when you don't want to smile, a smile, even just an inner smile makes things better.

My time in Val David Part 1

My time in Val David Part 1

Richelle Fortin
Summer Vacations, Antiquing in Quebec, Laurentians

It is important for me to underline the good things in life, the great people I met and the wonderful places that were waiting to be discovered by my family and me.

Where do I start? Since I always speak of finding and using local products, I must tell you Val David’s weekend market is not to be missed if you are in the area. I discovered mushrooms that bring the sea to your meal and vegetables that were so fresh, I did not need to go to the market to buy any till the next weekend, never mind the cheeses and sausages, here is a link should you want to check it out.

Marché publique d’été Val-David

Update on “What’s Up?” and Return to the House

Update on “What’s Up?” and Return to the House

Richelle Fortin

This morning, my first morning back home, I felt the tingling in my fingers of wanting to cook. Any of you watch MasterChef? Gordon Ramsey demonstrated how he makes his scrambled eggs on the show and had the competing chefs make it as an elimination round, the technic he used was completely new to me, but I thought I should at least try his method.

Cherry Tomato Pasta with Garlic Scapes, Feta and Meatballs

Cherry Tomato Pasta with Garlic Scapes, Feta and Meatballs

Richelle Fortin
Comfort Food, entree, Pasta

1 crate cherry tomatoes of different varieties (About 16 cups)

½ c. olive oil

2 – 3 branches basil (1/2 c. roughly chopped)

¼ c. FaC’s Seasoning or (1 tbsp. salt, 1 tsp. black pepper, 1 tsp. onion salt. 1 tsp. garlic powder, 1 tbsp. dried oregano, 1 tsp. smoked paprika, 1 tsp, paprika all mixed together)

1 c. diced onion

1 ½ c. garlic scapes (more on garlic scapes here)

½ c. crisp white wine or Vermouth

2 500-grams pasta of your choice, I used Favuzzi

1 c. Feta, sliced

Tasty Brine for Turkey and Poultry

Tasty Brine for Turkey and Poultry

Richelle Fortin
Brine, Turkey

There is something about is mysterious about brine. Yet most store-bought turkeys and chickens, chicken pieces, especially chicken breasts are brines, and seriously brined, this is to give your meat a nice plump juice look when packaged and also quicken the cooking time while adding taste. (And a lot of salt)

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