Christmas Cranberry Jam: A Festive Holiday Spread
I couldn’t make all these jams for Christmas gifts without creating a Christmas jam! For Jewel of the Sea, one of our horses at Rumsar Ranch, I knew I wanted something red to complement Lulu’s Strawberry Rhubarb Jam (her baby’s pairing).
Clementine Jam: A Citrus Delight Inspired by Mimosa the Horse
Making jam has become my go-to project for capturing the seasons, and when my bonus mom told me about the newest addition to Rumsar Ranch—a polo horse named Mimosa—I knew I had to come up with something special.
Apple Cardamom Jam: A Warm and Fragrant Preserve
Jam-making is a new project I started this year using produce from around the Ranch. This Apple Cardamom Jam is one of my latest creations. It’s warm, subtly spiced, and incredibly versatile—a perfect addition to your pantry or holiday gifts. Here’s how the recipe came together and why I think it’s a must-try recipe.
Apple Butter: A Cozy Fall Project That Almost Didn't Work
Apple butter is one of those recipes that sounds simple, but as I learned, it’s all about patience—and a little trial and error. This was a first for me, inspired by my sister’s suggestion to try making it with the apples I’d picked.
Hot Honey: Sweet Heat in Every Drizzle
By the time I started making hot honey, my collection of preserves was growing out of control. Strawberry rhubarb jam, yellow plum jam, onion jam, relish, peach bourbon jam—you name it.
Peach Bourbon Jam: Sweet, Smoky, and Perfectly Balanced
Peach jam is a timeless favourite, but this Peach Bourbon Jam adds a bold twist that makes it unforgettable. Sweet peaches, a hint of bourbon, and fragrant vanilla come together in a jam that’s not just delicious but also versatile enough for breakfast, baking, or even an elegant dessert topping.
Homemade Cucumber Relish Recipe: A Tangy Way to Preserve Your Harvest
This year, my garden exploded with cucumbers—more than I could have ever imagined. I’m talking an overwhelming, comical amount of cucumbers. With no plan and too many plants, I quickly found myself buried in produce.
Caramelized Onion & Balsamic Jam: A Sophisticated Savoury Spread
When I started making jams this year, it was simply to use up produce from around the Ranch. After tackling sweet favourites like strawberry rhubarb, I decided to explore the savoury side.
Strawberry Rhubarb Jam: A Sweet-Tart Taste of Summer
When I first ventured into the world of jam-making, I started with a classic: Strawberry Rhubarb Jam. Its sweet yet tart flavour felt like the perfect gateway into the world of preserving, and it was a natural choice since I already knew what it should taste like.
Homemade Holidays: Easy and Elegant DIY Gifts
There’s nothing quite like the joy of giving homemade gifts during the holidays. This year, I wanted to go beyond store-bought presents and create something truly special.
EIFFEL TOWER & ÉCLAIRS
I have been to France four times and Paris 3 times and I have never seen the Eiffel Tower. And I mean with my own two eyes in its presence. I’ve see photos and the tower far off in the distance, but before I leave I told myself I had to see it for real. And I am so glad I did.
UNDERSTANDING THE DIFFERENCE: MACARON VS. MACAROON
When it comes to desserts, Paris, and the world offer many options, but two names often cause confusion due to their similar-sounding names – Macarons and Macaroons. Although these treats have some similarities they differ in terms of taste, texture and origin. Lets unravel the secrets of these delicacies and discover the best places to find Macarons, in Paris.
“HOME” AGAIN
Wedding is over! It was so wonderful to see the family and see you walk the aisle with the other brides maids. You all looked beautiful. I hope you had a great time. I will admit I almost didn’t recognize you, you’ve grown up so much! It feels like just yesterday that we were staying up all night on Christmas Eve watching Elf and other movies in the living room by the Christmas tree in 2021.
I WENT VIRAL & BUTTER-BUTTER
I can’t believe it! in 48 hours we will be together, the whole family! Are you excited for the wedding? You’ve got a big job to do too, Junior Bride’s Maid, not everyone can say that! We are going to have so much fun, but first I have to pack. I want to bring some french snacks and specialties for the family to taste and have a whole little party about it. But to do that I gotta go get those things.
THE LOUVRE DAY TWO
I’m back at the Louvre, after my first visit and getting lost, I realized that a single visit at the louvre wasn’t going to be enough. Especially if I wanted to see all the museum has to offer. Every entry is 17€ which can get expensive fast so I bough an annual pass. I have to go five times to make it worth it but I know I’ll go every week, maybe even twice a week!
PALAIS GARNIER
Last time I was in Paris I didn’t get the chance to do much sight seeing. On the top of my list was the Palais Garnier (or The Opera), it’s where the ballet and opera perform. It is also where the legend of the phantom of the opera started. You know, the musical… well this is where it is set! The theatres in toronto are decorated, but the Palais Garnier is opulent.
PARIS FASHION WEEK
It’s FASHION WEEK! I have always wanted to go to a fashion week. Toronto has one in the fall too I think but the fun stuff is always when I have work. With Paris being a fashion capital, not only are there fashion shows, there’s exhibitions, installations, museum events, galleries, swag rooms and masterclasses all throughout the city and the best part… most things are open to the public.
THE LOUVRE & OTHER THINGS
Finally had time to do some touristy things. This weekend I went to the Musee des arts decoratifs and the louvre. At the Musee they had an exhibit about fashion and sports. It was so cool! The way it was set up was that you would walk through time and see how the fashion for the most popular sports at the time have evolved. What I found really fascinating is that almost all sports were played by women competitively before men even had the thought to turn it into their carriers.
ATELIER CUISINE
I’ve been doing a couple cooking classes these last few weeks. Well the school calls them “Atelier Cuisine”. I’m always the only one, all on my own with an activities staff. But they are so cool, Lina and Brahim are so funny. We talk a lot about the difference between France French and Canadian French, the differences are numerous and make for hysterical miscommunications. I made a dish called Welsh… apparently it’s French… but I was skeptical. I’m told it’s a regional dish from Lille and it is very popular. It’s country bread with mustard and ham covered in a cheese beer sauce and topped with a fried egg.
MILAN WAS A BLAST!
I made it to Milan! The flight was actually quite enjoyable. Took the train to the city Center. Had a late lunch with my friend and relaxed in my hotel the evening. I watched an Italian game show. Weird game show. Kind of like the Asian game shows. I’m surprised by how much I understood of it. All my Italian is coming back. I went to the grocery store and got my yogurts for my breakfast and some snacks that Caspianne requested for her wedding.