Since my son who lives in San Francisco had no plans to come to Toronto for Christmas, I decided to pay him and his lovely wife a visit instead.

On a dark November day these Scottish Oat Scones are like an old friend - familiar, comforting, and easy.

Here are some of the things I’m loving about the month of October in Ontario, Canada:

What do you do if you have a bowlful of ripe farmers’ market peaches? For an over-the-top solution to this not so terrible problem I suggest this recipe for Butterscotch Peaches by Celia Barbour at the New York Times Cooking app.

With Paris in the spotlight now as host of the summer Olympics, I can’t help but recall trips I have made and enjoyed to that very special city.

Our recent lunch salad is a mash-up of two recipes from the New York Times that we found to be tasty and refreshing.

When it was too hot to turn on the oven we came up with a menu that was simple and simply delicious.

“Sleep that knits up the ravell'd sleave of care” - Shakespeare - Macbeth

I was not a huge fan of kale salad until I tried this recipe and experienced, as the French say, a coup de foudre (fell in love).

Two years after we moved into our first house we moved out again.

Is it just me or is wedding attire, and by that I mean wedding guest attire, getting fancier/more formal/more difficult to navigate?

The last segment of my career before I got married and then pregnant shortly thereafter can only be described as entertaining, partly because I was working for a magazine in the movie business, but also because I had a crazy boss.

When the weather’s hot, one’s thoughts naturally stray to chilled treats.

This quickbread recipe is from one of my favourite cookbook authors, Ina Garten - you may have heard of her😉.

We try a mythic recipe for chocolate chip cookies and the verdict is…very tasty!

Where were we? Oh yes, a new boyfriend, who was part owner of a large sailboat that was being restored at a beautiful Caribbean island, invited me to join him and his friends for an extended sojourn on the boat.

I’ve been making, and eating, granola for breakfast for at least 30 years. My favourite procedure is to add sliced strawberries, blueberries, raspberries and banana in various combinations.