Great Pumpkin Whole Wheat Raised Waffles with Flour From the Grist Mill and Maple Glazed Apple Rings Charlie Brown

Whole Wheat Pumpkin Raised Waffles Made With Grist Mill Flour and Topped with Maple Glazed Apple Rings

On a gorgeous sunny day my feet had that wandering itch. You know the feeling when a bright, sunny autumn day has you busting to get outdoors. So I hopped in the car and ventured into the southern interior to the Similkameen Valley. The Grist Mill and Gardens in Keremeos has been on my radar lately with announcements of delicious long table dinners and its burgeoning wine industry. What better day to venture south than with a step into the past.

An Autumn Walk on Gellatly Nut Farm and Chestnut Risotto with Butternut Squash

Chestnut Risotto with Butternut Squash based on a Recipe from Bon Appetit

Once Thanksgiving has come and gone it is time to switch gears and envelope ourselves in warm, cuddly sweaters, start a crackling fire and begin to browse through trusted cookbooks for comforting dishes to ward off any chill in the air. Living in Canada cold weather is an inevitable and unavoidable part of winter. Since I won't be moving to the Bahamas any time soon my thoughts move over to soul-warming dishes made with quintessential  produce such as chestnuts, earthy mushrooms, squash and pumpkin. I am forced to think of ways to not only keep warm during the cold winter months but warm the cockles of my heart. Food plays a huge role. It is not uncommon in fall or winter for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or a bubbling crock pot.

Melanzane Sott'Olio (Pickled Eggplant) and a Journey to The Olive Press

Melanzane Sott'Olio (Pickled Eggplant)

Many times in Italy I stayed in an Agriturismo which is an Italian term for what we might call a farm holiday or a form of agricultural tourism. In 1985, the Italian government passed a law encouraging struggling farmers to convert their unprofitable farmhouses or derelict farm buildings into holiday accommodation. They are exactly what they claim to be, a working farm, surrounded by breathtaking natural beauty. It offered just what I longed for on an Italian vacation. An authentic Italian rural experience, the chance to live with an Italian family, and the opportunity to slow down from the normal tourist pace. The most difficult task each day was to decide how to spend my time.

Spiced Apple Rings for The Canadian Food Experience Project

Spiced Apple Rings 

It is difficult for us to grasp just how labour intensive preparing food was in the simple kitchens of Canada's early settlers. Cooks throughout most of the 18th and 19th centuries had to do everything by hand. Imagine going out into the woods to cut down trees for firewood which then needed to be cut and split and then carried to the kitchen wood box. Fireplaces, and later wood stoves, required constant attention. Refrigeration was provided by cool running springs or a cold box buried in the ground. Bread was made at home. Butter was churned by hand. It makes me exhausted just thinking about it after a weekend of work and fun.

A Sneak Peak...micro bar • bites

The other night I was invited to a "Sneak Peak" at Kelowna's latest addition to the restaurant/bar scene by their public relations company Spatula Media. Micro bar • bites on historic Water Street in downtown Kelowna is the latest acquisition of the dynamic team Chef Rod Butters (of Raudz fame) and his business partner, co-owner and WSET graduate (an Internationally recognized wine and spirits certification authority) Audrey Surrao. They are strong proponents of “everything local” and support many of the local farmers and food artisans that thrive in the Okanagan Valley known affectionately as the "ultimate chefs playground."

The Virtual Supper Club Shakes it Up in Cuba with Cuban Red Beans and Rice

Cuban Red Beans and Rice - photo from All Recipes

A few years ago I was lucky enough to travel to Cuba for several weeks. Although staying at an all- inclusive resort in Varadero is a relaxing way to spend a vacation I would not be satisfied with this type of vacation for more than a few days. In true MTBT fashion we travelled farther afield and tried to immerse ourselves in Cuban culture. In Havana we found a glimpse of the true Cuba even if only briefly. Do not leave Havana without visiting one of its private restaurants known as “Paladars”. These are one of the few private businesses the government has authorized to Cubans and some of them are really excellent. What better way to immerse yourslf than to eat in the home of a wonderful Cuban cook!!! 

Butternut Squash and Provolone Bread Pudding

Butternut Squash and Provolone Bread Pudding

In a few short weeks here in Canada is the Thanksgiving long weekend. Traditionally it is a time to celebrate and get together with family and friends and be thankful for small blessings. What you give thanks for is an individual thing. I am grateful that I have done all that I can to guide my daughter in spreading her wings and become the beautiful woman she is today. She is loving, kind and considerate of others.  I am thankful that L'il Burnt Toast is engaged to a wonderful, kind- hearted guy and that she is realizing her educational dreams. She is attending university to become a dietician so has plenty to teach her mom as well. I am thankful for my group of friends who are kindred spirits and put up with my endless talk about food and don't mind me taking many, many photos of the same thing.