It’s been a blueberry summer.

Blueberry trifleLiving in Richmond, I’ve been lucky to grow a number of produce in both my backyard and frontyard. Apples, pears, cherries, raspberries, chives, potatoes, beans, tomatoes, alpine strawberries, yellow oregano, chives, mint… So blessed. The first half of summer was filled with raspberries and strawberries and the second half, cherries. Not a big fan of pitting cherries nor am I a fan of all the worms that we’ve gotten inside the actual cherries — it’s safe to say that I’m not a cherry lover. In fact, there’s still a huge bucket of cherries in my fridge just sitting there! Help?

Luckily, my friend G who owns a farm out in Abbotsford has been so generous to provide me with 10lbs of blueberries over the past couple of weeks. It’s been a mission of mine this year to use as much fresh produce as I can — and with blueberries, I have yet to disappoint.

And this next dish definitely exceeded my own expectations: blueberry trifle.

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Trying vegan chorizo for the first time.

Chorizo and red pepper rotiniIf you know me, I absolutely despise vegan meat. Fake sausage, fake deli meat, fake ground meat… It’s fucking disgusting. Whoever said that those products actually tasted somewhat similar to meat must be delirious cus it’s not even close. Yuck.

But if it’s in pasta, then it might be okay…right? I present you with chorizo and red pepper rotini.

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