The garden is starting to produce and we found ourselves with more cucumbers than we could eat. Sandra proposed to make a soup with the surplus. Not being a fan of cold soup, I was not very enthused about the prospect of a cold cucumber soup. To my surprise, I loved it! And on a steamy, sticky hot day it was very refreshing. Here is the recipe:
After many days and weeks of confinement, and with the O.K. from health authorities, we can finally get together with some of our close friends or family. What better at this time of year, when the weather is warm and sunny, than to have a BBQ.
This Month Cheese Club features 3 Quebec cheeses. Part of the club is a creamy and fresh Boursin type cheese La Fréchette from La Fromagerie Nouvelle France of Racine, a creamy, wonderful fresh Mozzarella from Fromagerie la Table Ronde of St-Sophie and from la Fromagerie du Presbytère, from St-Élizabeth de Warwick, the Award winning Louis D’Or. What a treat!
Priecigas Lieldienas! Joyeuse Pâques! Happy Easter
Demonstrations at Peches & Poivre, Saturday, April 20, 2019
Being the first born in Canada of Latvian parents, I grew up learning some of the traditions of Latvian culture. One of them is the special way in which eggs are dyed for Easter.
We were looking at making a menu for our coming time off, and with all the cheese in the fridge, we said “LET’S MAKE a TARTIFLETTE!” It is made with potatoes, reblochon type cheese, white wine, cream, lardons and onions. What’s not to like!