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Purloined Menu for Fall, 2008
Author’s Note Purloined is a fictional restaurant based on my home cooking and whimsy. If I did have a restaurant, this would be the menu. Though I couldn’t stand cooking the same dishes night after...
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How to Find, Butcher, Cook and Serve a Fawn
Photo by Ross Howard-Jones on Flickr. “You think we could do something with it?” That was my first clue. That was what my friend Boris Mann asked me, the day before we went to his holiday open house on...
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Hungry Enough to Eat a Horse
New-York cut striploin horse steaks on the grill. Photo: Rachael Ashe That’s how the saying goes: ‘Hungry enough to eat a horse.’ But have you eaten a horse? Or even just some horse? I have. Along with...
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Meeting Our Lambs at Cutter Ranch
Cutter Ranch sheep check out guests on the ranch. Ewes normally have twins. But sometimes they have triplets. One lamb is born, then a second, and if a third comes it’s a surprise to the ewe and to the...
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Pink Salmon Festival at Vanier Park
Click for larger version. Will you be in Vancouver on Sunday, Aug. 30 from 11 am to 5 pm? Do you like to feast on salmon cooked by world-class chefs and the Canadian Barbecue Champion? Do you like...
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Canned Bourboned Peaches Recipe
Bourboned peaches in jars ready for syrup and bourbon. Here’s a real simple recipe to save some of the incredible summer peaches for winter days, twisted with a notch of bourbon to add flavour. This...
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