If you have kids that are curious about the mechanics of cooking, you definitely need to check out this book by. Starting from Scratch: What You Should Know About Food and Cooking by Sarah Elton does just that. She breaks down the science of food and cooking into bite-sized and easily digestible pieces of information that cover everything from the chemistry of heat versus cold, fat versus acid, and salt versus sweet. A great read!
On June 25th, I attended A Taste of Burlington Launch showcase where 19 of 24 Burlington-based restaurants showcased their culinary skills in advance of A Taste of Burlington prix fixe event. The event runs from July 21 to Aug 5, and this is an event that you definitely DO NOT want to miss.
Breakfast has always been a big deal at my house and in my parent's house. We were never allowed to have the "fun" cereals that our friends ate, instead we ate my mother's granola muesli concoctions. Luckily times have changed and so have granola and muesli.
I didn't know that Nordic Ware made cookware. Over the years I've bought many of their baking pans so when I recently got my hands on some of their cookware I was quite eager to give it a try. I've been pleasantly surprised.
In a previous post, I talked about lusting after a deBuyer Mandoline (this is not a typo, it is French for Mandolin), and then I got one for Xmas. I’ve used it quite a few times since then a couple of people have asked whether or not I’ve been enjoying it, I have been so I decided to write a review for anyone else considering getting one.
Welcome to Olive & Ruby
Hi, I’m Rhonda! Welcome to my blog on cooking, baking and my life. I now live in the beautiful metropolis of Toronto, but spent the first 17 years of my life on the Caribbean island of Trinidad, where I met and fell in love with Olive & Ruby.