tag:blogger.com,1999:blog-54161105135757175912012-01-25T09:30:04.236-05:00Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.comBlogger3421100tag:blogger.com,1999:blog-5416110513575717591.post-61914643206107981352012-01-25T09:30:00.000-05:002012-01-25T09:30:04.243-05:00

View more photos from the dinner here.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-77847227640705646752012-01-24T08:30:00.000-05:002012-01-24T08:30:01.614-05:00

Gong hei fat choy! The Chinese/Lunar New Year is upon us once again (it officially began yesterday), and this year, we're celebrating the Year of the Dragon, supposedly the luckiest of the 12 Chinese zodiacs. The year has certainly started off lucky, as I've been stuffing my face non-stop with delicious New Year's foods. To celebrate the occasion, I decide to make some treats for Chinese New

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-85088701362027826562012-01-20T08:30:00.005-05:002012-01-20T08:30:01.234-05:00

Surprisingly, this is my first time making chilli. Ever. I'm just not a chilli kind of girl really. But I needed a recipe that I could easily prep ahead of time and easily assemble on a weeknight with friends coming over for dinner. A one-pot dish was the answer, and with the blustery winter days upon us, I thought that a big pot of chilli would make for a casual, comforting weeknight dinner. I

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-34603333636347534012012-01-18T09:00:00.001-05:002012-01-18T09:00:05.451-05:00

Roast duck poutine bannock pizza, Bannock Five-spice pork belly banh mi, Banh Mi Boys Bison, blueberry and maple sausage with sauerkraut and sauteed sweet peppers, WVRST Fried chicken thigh sandwich, County General Apple pie a la mode, County General

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-15427780720806660692012-01-04T09:00:00.004-05:002012-01-04T09:00:05.210-05:00

View more photos and descriptions from GUU Sakabar here. GUU Sakabar 559 Bloor Street West Tel: 647-343-1101

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com4tag:blogger.com,1999:blog-5416110513575717591.post-71615955921959418412012-01-02T09:00:00.005-05:002012-01-02T11:20:17.360-05:00

With a whole new year before us waiting for more delicious adventures, I thought it would be fun to make some food goals for myself. Rather than make generic resolutions like "eat more local" or "eat less meat," I decided to come up with a bucket list of things I want to make in my own kitchen this year. To make it more manageable and hopefully more realistic 12 food goals, one for each month.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com4tag:blogger.com,1999:blog-5416110513575717591.post-43308962543412201862012-01-01T09:00:00.003-05:002012-01-01T09:00:03.071-05:00

It’s time to say goodbye to another year and welcome in a new one. 2011 has been one of the most delicious years I’ve experienced so far, from dining out to cooking in my own kitchen. So while I prepare for what will hopefully be an equally delicious 2012, let’s look back at some of my favourite things I ate in 2011. Favourite Meal: Belmonte Raw My lunch at Belmonte Raw surpassed all

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-9450312845212469752011-12-30T09:00:00.003-05:002011-12-30T09:00:02.209-05:00

Yesterday you got a taste of the seven-course Turkey Tasting Menu I made for Christmas dinner, when I introduced you to the first three courses. Now let's move on to the rest... Fire Chicken The first of my entree courses is a nod to my Chinese ethnicity, which is why I called it "fire chicken", a literal translation of the Chinese word for turkey (火雞). Both entree dishes featured a duo. For

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-42820560866478782812011-12-29T09:00:00.005-05:002011-12-30T02:11:27.451-05:00

I hope you all had a very Merry and Delicious Christmas/Holiday! I took a short little break from my blog this past week as I was keeping busy in the kitchen, planning and prepping the big Christmas dinner I had planned for my family. A few weeks back, I had come up with the brilliant (re: crazy) idea of doing a turkey tasting menu. The ideas came pouring out, and after lots of planning and

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com4tag:blogger.com,1999:blog-5416110513575717591.post-13867026248107284722011-12-21T09:00:00.003-05:002011-12-21T09:00:20.023-05:00

View more photos and descriptions from Acadia Restaurant and Bar here. Acadia Restaurant and Bar 50C Clinton Street Tel: 416-792-6002

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-64525362853290454542011-12-16T08:30:00.127-05:002011-12-16T08:30:02.279-05:00

Bacon makes everything better. Or that's how the saying goes, right? Whether you agree with that statement or not, these shortbread definitely get a boost with a little bit of bacon jam. Much like the Black Sesame Shortbread, they are the perfect combination of sweet and savoury in a single bite. The Final Day of my Twelve Days of Christmas series: Bacon Jam Shortbread. I have Darryl at Buster

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-4386123655430118362011-12-15T08:30:00.004-05:002011-12-15T08:30:08.193-05:00

I have a soft spot for Turtles chocolate. There's something incredibly satisfying about biting into soft caramel and toasted pecans, all covered in milk chocolate. Day Eleven of my Twelve Days of Christmas Treats: Gooey Turtle Bars. It's no secret by now that I'm a huge fan of Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. All of the recipes I've tried from the book so

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-52840387583869974192011-12-14T08:30:00.002-05:002011-12-14T09:37:25.635-05:00

What's Christmas without some candy cane? This unique take on a "cookie" pairs the refreshing minty candy with sweet, milky white chocolate in a fun cookie confection. Day Ten of my Twelve Days of Christmas: White Chocolate and Peppermint Cookie Brittle. I was a little skeptical at first when I saw the recipe, but the accompanying photo was totally beckoning me to try these it. And I'm glad I

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-15491490192073354162011-12-13T08:30:00.001-05:002011-12-13T08:30:04.047-05:00

I love a good macaroon, but mine have always failed if I made them the traditional way, using only whipped egg whites. No matter how they're whipped, or even with some cream of tartar added as a stabilizer, my whites will eventually start separating during the baking process. What I'll end up with is a very ugly, flat looking macaroon cookie with big blogs of chewy meringue mixture running every

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-86540380767619558242011-12-12T08:30:00.006-05:002011-12-12T22:21:38.223-05:00

With all the sweetness that's going on, I wanted to do something that was a little lighter on the sugar and a little more heartier. Graham crackers were the perfect thing. Day Eight of my Twelve Days of Christmas series: Spiced Graham Crackers. There are a number of ingredients to assemble for the graham crackers, as I explained in my previous post on graham crackers, but it's well worth it if

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-41792171592778013932011-12-11T13:02:00.001-05:002011-12-11T13:03:19.397-05:00

I was shocked a few months back when I discovered how easy it is to make my own marshmallows. Best of all, they taste even better homemade (as with everything!). Day Seven of my Twelve Days of Christmas Treats: Homemade Marshmallows. It's a super sticky affair, but if you own a stand-mixer, I think it's worth making at least once in your life. You'll see the difference between commercially-made

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-24079911487788507902011-12-10T10:18:00.000-05:002011-12-10T10:18:28.280-05:00

This next cookie is made with my mom in mind in particular. You see, she's a fan of black sesame seeds, and I wanted to make a cookie just for her. Plus I loved the idea of pairing the intense, nutty, almost savoury flavour of black sesames with the buttery sweetness of shortbread. Day Six of my Twelve Days of Christmas series: Black Sesame Shortbread. I love the delicateness of shortbread and

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-19943566891668154872011-12-09T08:30:00.001-05:002011-12-09T08:30:03.946-05:00

I often like making two to three kinds of biscotti during the holidays. One, because I do have a soft spot for biscotti. Two, they keep very well so that I can make them ahead of time and know that they'll still taste great days later. Day Five of my Twelve Days of Christmas Treats: Almond-Orange Biscotti. The base of this biscotti uses the same olive oil dough as the Pistachio Cranberry

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-54035197960654054712011-12-08T08:30:00.001-05:002011-12-08T08:30:03.721-05:00

Ever since I made my own candies for Halloween and realized just how easy it actually is, I've been a big fan of making them from scratch. Yes, there's still a lot of sugar in it (and corn syrup), but you leave out all that other junk that you often get in commercially-made candy. So it's slightly better for you! Day Four of my Twelve Days of Christmas series: Spiced Soft Caramels. The spices

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-1525391412863597982011-12-07T08:30:00.003-05:002011-12-07T08:30:02.859-05:00

This is another staple that always makes my holiday line-up of Christmas cookies. So fitting with all its festive colours. Day Three of my Twelve Days of Christmas: Cranberry Pistachio Biscotti. Friends often tell me how they're scared of making biscotti, mostly because of the two-bake process. But it's one of the easiest and low maintenance cookies. Just some cutting and a bit of flipping;

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-77520654135180192862011-12-06T08:30:00.002-05:002011-12-07T00:40:59.949-05:00

You know those fruit cream cookies? Those vanilla sandwich cookies with the jellied fruit center? I used to love those. It has been years since I've had one, and I'm pretty sure if I did pick one up today, I would grimace at its artificial flavouring. But I've finally come across a cookie that evokes the memories of said cookie without all the added unnecessary ingredients. It has also become

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-68256638519205151712011-12-05T08:30:00.002-05:002011-12-10T01:29:01.741-05:00

It's finally December and the holiday spirit is well under way. Christmas is always my favourite time of the year. There's something so special about the sights, sounds and smells of Christmas that brings out the little kid in me. With the countdown to Christmas already underway, I have my mini Christmas up, presents are being bought and wrapped, and my baking is very much well under way. Every

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-26868888698357955772011-12-03T09:00:00.003-05:002011-12-03T12:26:17.939-05:00

Earlier this week, I was invited to take part in the "Taste Ontario, Taste the World" event at Longo's Maple Leaf Square Loft Kitchen, hosted by Alexa Clark, founder and publisher of CheapEats Restaurant Guide, co-chair of Second Harvest’s Toronto Taste community committee, and co-founder of HoHoTO, as part of the Longo’s Taste Ontario Ambassador Program. So what is this program, you ask?

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-56588322668861105652011-11-24T08:30:00.005-05:002011-11-24T10:17:57.028-05:00

My friend Joel hosted his annual Meatluck this past weekend. His meatluck parties are always a bonanza of an evening, and any meat-lover and first-rate carnivore will find themselves in Heaven for just one night. The rules? Simple. Bring a dish that contains meat in it, no matter what course you're assigned. Yes, even dessert. I've been to the previous two Meatlucks (you can read about them

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-43075354448914371172011-11-23T09:00:00.001-05:002011-11-23T09:00:02.618-05:00

View more photos from Meatluck here.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-40764856934653494772011-11-21T09:00:00.003-05:002011-11-21T09:00:01.288-05:00

Here is a fantastic meal using two of my favourite ingredients: swiss chard and chickpeas. It's hearty, delicious, and very quick to make. The creamy sweetness of swiss chard pairs really nicely with nutty chickpeas, and the addition of toasted pine nuts and plump golden sultanas is lovely. A sprinkling of dried chilli flakes adds a nice kick, while a squirt of lemon at the end adds some

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-83011857615449371432011-11-10T08:30:00.008-05:002011-11-10T08:30:03.931-05:00

Belmonte Raw finally opened its doors two weeks ago. It was the very few establishments I could actually dine at while I'm on my detox, so a visit to Carol and her shop was in full order this past weekend. I had the pleasure of meeting Carol, the brainchild behind Belmonte Raw, a few weeks back. Belmonte Raw specializes in cleansing, healing and detoxifying juices and meals. Started as a

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-1502147074176179432011-11-09T12:20:00.000-05:002011-11-09T12:20:07.482-05:00

View more photos from A La Kitchen here. A La Kitchen First Markham Centre 11 Fairburn Drive, Unite 18 Tel: 905-946-7990

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-64332006815027217362011-11-07T09:00:00.002-05:002011-11-07T09:00:00.526-05:00

I'm back on another round of detox, which means bye-bye to all meats and animal products, caffeine, dairy, alcohol, gluten and sugar. It may seem a little insane, as most people often ask me, "So, what are you eating?" Lots of vegetables, legumes, and grains. Which I actually love so giving up the meat isn't a problem for me. I usually have a much harder time giving up the caffeine (I love my

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-71345003319635597172011-11-02T09:00:00.004-04:002011-11-02T09:00:10.266-04:00

(THE GRIND N' SHINE - Double bacon cheeseburger, caramelized onions, fried egg and topped with crispy fries ) (THE DESERTED COW - Single jr. cheeseburger with peanut butter, Belgian chocolate, bacon and maple-toasted bun) Holy Chuck Burgers 1450 Yonge St. Monday - Saturday 11:00 - 10:00 Sunday Closed Tel: 416-962-4825

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-62015332737452601102011-10-30T11:39:00.000-04:002011-10-30T11:39:02.051-04:00

If adults were allowed to go trick or treating, these are what I'd like to be getting in my loot bag. Homemade candy. Like chocolate-covered sponge toffee. Or soft caramels. Or peanut butter cups. I made all three. And boy, were they good! They were a far cry from the sad excuse of candy bars we gobbled down as kids, not knowing how to pronounce half the ingredients on the wrapper and being

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-3842836515775699782011-10-26T09:00:00.001-04:002011-10-26T09:00:15.219-04:00

View my full Toronto Underground Market photo set here.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-28208567262793565142011-10-25T08:30:00.002-04:002011-10-25T08:30:01.578-04:00

Sometimes the best things are the simplest. Like this super easy dish I made the other day that is composed of some of my favourite things: avocado, bacon and parsley. It's light. It's creamy. It's salty. It's crispy. It's slightly tart. It's slightly sweet. It's amazingly delicious. When I came across this recipe, I knew I had to try it out. I was not disappointed. It makes for a quick meal,

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-39703188641668002752011-10-19T09:00:00.001-04:002011-10-19T09:00:04.211-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-1077671018704433972011-10-18T08:30:00.008-04:002011-10-18T08:42:43.295-04:00

I had the opportunity of attending the latest installment of the Rising Star Chef Series at The Chefs' House last week. At The Chefs' House, we're dedicated to supporting emerging talent in the culinary and hospitality industry. It's a great, monthly event that showcases cutting-edge Canadian chefs who already have a reputation for innovation and creativity. Guest chefs are featured in the

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-19924227564308800072011-10-14T08:30:00.003-04:002011-10-14T08:30:00.721-04:00

When it comes to making brunch, I'm a sucker for pancakes. Perhaps it's my sweet tooth talking, but I find a plate of fluffy pancakes drizzled with maple syrup simply irresistible. So when there's a savoury dish that comes along and blows my mind, you know it has to be THAT good. I've been hearing so many things about Table 17 for the past few months now and finally made it out to the

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-53341363691395315502011-10-13T08:30:00.005-04:002011-10-13T08:30:03.718-04:00

There's always so much to be thankful for come each Thanksgiving—family, friends, good health, a roof over my head, a safe and loving environment, never having to go hungry, etc. I'm so blessed to have all these things when there are so many others around the world who struggle to have at least one of these to be thankful for. Things that we might easily take for granted in our every day life.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-70970623438512130562011-10-12T10:30:00.000-04:002011-10-12T10:30:02.901-04:00

These photos were taken in early September. View more photos from my visit to Marché Jean-Talon.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-27282893735475403202011-10-05T08:30:00.003-04:002011-10-05T08:30:01.110-04:00

Sorry folks, but I couldn't just post up the photos without saying a little something about this phenomenal event. This past Saturday marked the third and final installment of Food Truck Eats. Held at the Distillery District once again (this time in the South parking lot), FTE changed things up by being held all night long, to coincide with Nuit Blanche. The cold didn't seem to deter people,

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-2184126076216863372011-09-28T09:00:00.001-04:002011-09-28T09:00:01.521-04:00

View more photos from my visit to Marché Atwater.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-83179008277754429802011-09-26T08:30:00.006-04:002011-09-26T08:54:09.681-04:00

As a foodie, I'm so lucky to be living in Toronto. Not only do we have some fantastic, world-class restaurants in the city, but we have such a vast array of different cuisines to choose from, and from the budget-friendly to the high-end, special occasions treat. And with foodies calling for more unique and alternative dining options, food vendors at farmer's markets and events like Food Truck

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com5tag:blogger.com,1999:blog-5416110513575717591.post-66025861981950631212011-08-31T09:30:00.001-04:002011-08-31T09:30:01.032-04:00

(halloumi, watermelon, anise hyssop, pumpkin seeds, pickled onion at Beast Restaurant) View my full Beast Restaurant photo set here.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-4155643926022052442011-08-30T08:30:00.000-04:002011-08-30T08:30:02.911-04:00

I love the combination of sweet and sour. The taste buds see-saw back and forth between the sweet and the acidic before coming together to create a harmonious balance. The Chinese certainly aren't afraid of mixing together opposing flavours. Bitter and salty. Salty and sweet. And of course, sweet and sour. I made a batch of pickled watermelon rinds late last summer and was delighted to come

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-33002403299222848662011-08-26T08:30:00.000-04:002011-08-26T08:30:00.835-04:00

It was my friend's birthday this past week, and she's a huge fan of cupcakes, so naturally, I had to bake her a batch. While chocolate cupcakes kept creeping up in my mind as I was deciding what kind of cupcakes to make her, I opted for something lighter and fruitier to celebrate what is left of the summer. I love the combination of lemon and raspberries. The tartness from both fruits

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-35546663597739348752011-08-24T09:00:00.001-04:002011-08-24T09:00:07.597-04:00

Full photo set here.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-52129937577143834572011-08-22T08:30:00.001-04:002011-08-22T08:30:00.972-04:00

It came upon us once again. Food Truck Eats. The inaugural event back in early July brought out over 3500 people to the Distillery District in Toronto to sample some gourmet food truck fare. The second one promised to be bigger and better and it did not disappoint. Thirteen trucks and fourteen vendors (plus a "secret" vendor) were on hand this past Saturday to feed thousands of hungry

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-6638720499287003492011-08-19T08:30:00.001-04:002011-08-19T08:30:04.080-04:00

The peach love continues this week with some awesome breakfast pastries. Pop tarts have been on my list of things to bake for some time now. Yes, I admit to having eaten them as a kid. I remember the foil packaging, the variety of flavours, and the fake, fake taste. I think I liked the Strawberry flavour the best, mainly because of the rainbow sprinkles dotting the white icing. Yeah...I ate with

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-18563646689357481672011-08-17T09:30:00.001-04:002011-08-17T09:30:00.438-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-73723461029623246542011-08-16T08:30:00.004-04:002011-08-16T08:30:01.948-04:00

Eggplant is one of those vegetables that you either love it or hate it. I'm of the former camp. There's something so comforting about eggplant cooked down to a silky, melt-in-your-mouth texture. And because eggplant doesn't have much flavour itself, it's the perfect sponge to soak up any spices you decide to add it. I picked up a beautiful eggplant from the Vicki's Veggies stall at the

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-29575910622968976592011-08-11T08:30:00.006-04:002011-08-11T08:30:02.307-04:00

It has been ages since I've made pancakes, which is odd considering I'd list pancakes in my top 10 list of favourite things to eat. It's one of my ultimate comfort foods, and I'm always eager to try out new flavours and different flour combinations. With sweet Ontario corn in abundance at the farmer's markets lately, I thought I'd pay ode to one of my favourite summer vegetables with these

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com3tag:blogger.com,1999:blog-5416110513575717591.post-26577745250076235922011-08-10T09:00:00.003-04:002011-08-10T09:00:00.183-04:00

(The #softshellsaturday special on Aug. 6, 2011 from Porchetta & Co.)

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-71177388813855545912011-08-08T08:30:00.001-04:002011-08-08T08:30:00.392-04:00

I think most of us had the misfortune of being introduced to tacos in the form of those supermarket taco kits as a kid. I certainly was, and while they were a lot of fun as a kid, they certainly did not do any justice to the gourmet tacos I've been lucky to have in the past few years. Also, I much prefer a soft shell taco. Hard shell tacos can be a little awkward to eat at times, and when the

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-10548741429855350442011-08-05T08:30:00.003-04:002011-08-05T14:23:05.541-04:00

The other day, I posted about peaches being highlighted in savoury dishes. Today, we take a sweeter look at peaches. I love baking with stone fruits. They hold up so well after being exposed to the elements of heat, and their flavours get intensified. Making the most of all the fruits I recently picked, I made a summer fruit crisp with peaches, apricots, cherries, and handful of blueberries for

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-87857953452301667332011-08-03T09:00:00.002-04:002011-08-03T09:00:18.762-04:00

(Check out El Gastronomo every weekend at Flat Rock Cellars, or at Food Truck Eats at the Distillery District on August 20th.)

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-85240341818491126752011-08-02T08:30:00.001-04:002011-08-02T08:30:02.766-04:00

I have been basking in sweet, juicy Ontario peaches all this week. It's perhaps one of my favourite summer fruits and one of the representative fruits of summer in my opinion (along with cherries). My friend and I went peach picking in the Niagara region last weekend, which resulted in me coming home with 27 pounds of fruit. With so much fruit, super hot weather, no A/C, and only one person, I

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-40585749558841251102011-07-29T08:30:00.003-04:002011-07-29T08:30:00.962-04:00

My Summerlicious round-up continues with my second stop: FRANK at the Art Gallery of Ontario. This has been another restaurant that has been on my list of restaurants to try for quite some time, and it was coincidence that it was housed in another Toronto museum. FRANK, named after Frank Gehry who did the re-design of the AGO, is headed by Executive Chef Anne Yarymowich, with Martha Wright as

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-13068655761271866502011-07-28T08:30:00.002-04:002011-07-28T08:30:00.603-04:00

Another summer. Another Summerlicious. Toronto diners rejoiced at yet another season of fabulous food at an affordable price. Whether chefs hate it or love it, it’s a chance for them to showcase their food and restaurant to potential new clientele, while still welcoming their regular customers. I originally had reservations for three restaurants, but unfortunately, one of them got cancelled by

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-90355034960139342722011-07-27T09:37:00.000-04:002011-07-27T09:37:40.436-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-19060100428588241902011-07-20T09:00:00.002-04:002011-07-20T09:00:22.519-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com3tag:blogger.com,1999:blog-5416110513575717591.post-85232061952852061862011-07-19T08:30:00.000-04:002011-07-19T08:30:05.236-04:00

I went back home for a quick visit a few weeks ago and wanting to make some treats for my friends, I turned to my trusted Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich. This cookbook never ceases to amaze me at how incredible the recipes turn out. Every recipe I've made from the book has turned out perfect and absolutely delicious. Alice is a baking genius. As I was

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-3371224493495669722011-07-13T09:30:00.002-04:002011-07-13T09:30:03.564-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-29850115585509792922011-07-12T09:00:00.001-04:002011-07-12T09:00:17.708-04:00

With so many strawberries on hand, I turned most of them into jam. I never really was much of a jam person until I started making my own. Store-bought jam, no matter how gourmet it is, still seems too...gelatinous to me, and far too sweet. My jams tend to lean more on the saucier side. I don't like to use pectin so I'm counting on the natural pectin in the fruit and the lemon juice, as well as

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-5460802381847206152011-07-11T08:30:00.002-04:002011-07-11T08:58:06.083-04:00

Last Sunday was an absolutely stunning day to be outdoors in the GTA. Blue skies, sun beating down, hot without all that yucky humidity. While some may have headed for the beaches or the pools, I headed out to the strawberry fields. I haven't gone strawberry picking in years—I'd say at least since I was 7 or 8 years old. I remember my parents would slather sunscreen on my brother and I on a

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-29654646774884556432011-07-08T08:30:00.001-04:002011-07-08T08:30:03.447-04:00

There’s nothing like beating the heat than with a bowl of cold, refreshing noodles. I just love gobbling down a bowl of these in the dead of a summer heat wave. It takes minimal effort to make and doesn’t heat up your kitchen all that much, great for me as I don't have air conditioning at my place. I’ve been craving kimchi a lot lately, and I thought what would be better than to add them to

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-37803139848117930152011-07-06T09:00:00.002-04:002011-07-06T09:00:01.996-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-57324214817867155652011-07-04T08:30:00.001-04:002011-07-04T08:30:00.909-04:00

It seemed like a lot of Toronto's foodies (and non-foodies) were out in full force this past Saturday at the Distillery District in support of Toronto's first ever Food Truck Event. Clearly the turnout, over 3000 present, proved that the city of Toronto was ready and wanting a food truck scene of our own. This food truck event was the brainchild of Suresh Doss, who, after having followed the

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com4tag:blogger.com,1999:blog-5416110513575717591.post-13978928475396003632011-06-29T09:00:00.002-04:002011-06-29T09:00:04.329-04:00

Not completely wordless this week. For those who follow my tweets, you may know that I was at the wedding of my good friend this past weekend. It was a beautiful day, and I'd just like to say congratulations to my friends! I'm so happy for them! Don't they make a beautiful couple below? It wasn't my intention to take pictures of the dinner, sitting at the head table and all, but they turned to

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-25337075839718366352011-06-22T09:00:00.004-04:002011-06-22T09:00:10.873-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-20493487154874878222011-06-10T08:30:00.001-04:002011-06-10T08:30:02.861-04:00

Sad, but true. I've never had much rhubarb in my life until now. And now I'm desperately trying to catch up to lost time. Rhubarb is not a common ingredient in Chinese cooking (frankly, non-existent), so I was never introduced to it as a child. And I guess I never had really good rhubarb going into my adulthood because nothing really stood out in my mind (or to my tastebuds). But this year, I

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com4tag:blogger.com,1999:blog-5416110513575717591.post-75058412604653908702011-06-08T12:46:00.000-04:002011-06-08T12:46:21.711-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-36155439549808836472011-06-07T09:00:00.002-04:002011-06-07T09:00:03.307-04:00

About two weeks ago, I went to check out the Dish Cooking Studio with my friend Suzanne. I happened across one of those group discounts in my email and sent it along to Suz, thinking it would be fun to spend a night cooking in the same kitchen. Before we knew it, we had signed up. Rather than a cooking school, Dish describes itself as “a culinary destination for people to connect and have fun

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-30889700762116517502011-06-03T08:30:00.002-04:002011-06-03T08:30:00.344-04:00

I love salads. I really do. How can you not when your salad looks like this? I love the fact that you can turn something as plain and boring as lettuce leaves and turn them into art on a plate. You can play and experiment with various produce, and have fun with colours, textures and temperatures. The personality of the salad is endless, as long as you use your creativity in the kitchen.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-47871004609240619492011-06-01T09:00:00.003-04:002011-06-01T09:00:13.562-04:00

(Chef Corrado of c5 and Chef Marom of Marron Bistro) (Saucisson lyonnaise from Marron Bistro: Chicken, lemon and mint, wrapped in a kosher duck-fat brioche, eggplant puree, fig and espresso, mustard sauerkraut (Calabrese sausage from c5: Pork sausage, polenta, rapini, tomato, parmiggiano-reggiano) (Join Marben every Wednesday nights this summer and sample some of Toronto's finest kitchens battle

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-73711093133333604282011-05-06T08:30:00.001-04:002011-05-06T08:30:02.961-04:00

Spring is most definitely in the air, and that means a lot of spring produce is starting to crop up at the farmer's markets. Rhubarb. Asparagus. Fiddle heads. And of course, ramps. Also known as wild leeks. If you've never eaten ramps before, or even seen ramps, they look nothing like the "regular" leeks you would find in your typical produce store. The bottom of ramp stalks look much like a

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-62863280449826384992011-05-04T09:00:00.005-04:002011-05-04T09:00:15.881-04:00

Sampling of the new spring menu at Brassaii.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-35728380568962078932011-04-29T09:00:00.002-04:002011-04-29T09:00:05.557-04:00

Have your cake and eat it too? Well, in this case, yes, when the "cake" is in fact fish and chips. Oven-"fried" fish and chips, that is. I was hankering some fish and chips, but just coming off my detox, I wanted to keep things light. So I made a lighter version of the dish by coating the fish in panko crumbs to give a crunchy texture and baking it in the oven. I served the fish with a

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-70421134609077482012011-04-27T09:30:00.003-04:002011-04-27T09:30:00.489-04:00

(Deep-fried savoury sesame balls stuffed with BBQ duckling, taro and pine seed. "Fancy dim sum" at Grand Chinese Cuisine.)

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-22382776194972480132011-04-25T09:00:00.002-04:002011-04-25T09:00:17.617-04:00

As I've mentioned before, I've been eating a lot of beans during my detox, all of which have been cooked from the dried stuff. It's so convenient and easy to reach into your pantry for a can of beans, but there is still a small amount of additives that go into the cans to help aid in a longer shelf life. Cooking dried beans is honestly not hard. The thing to remember is to soak your beans the

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-36160440241335333342011-04-22T09:00:00.005-04:002011-04-22T09:00:15.950-04:00

I was looking for some recipe inspiration to use up some extra buttermilk when I came across this recipe for Buttermilk Cookies. I was instantly intrigued. The recipe is easy enough and is much akin to sugar cookie dough, with the addition of lemon rinds for flavour and buttermilk. These cookies smelled delicious while baking in the oven, of vanilla, citrus and butter. Which is a shame because

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-53323480557075137912011-04-21T09:00:00.010-04:002011-04-21T09:00:03.623-04:00

Being Chinese, my family eats a lot of rice. Most meals, there will always be steamed white rice. The only time rice doesn't show up at the table is if we're doing pasta or potatoes. I don't eat the stuff quite as often now—perhaps because I'm so darn tired of seeing it. My parents find it funny that whenever they visit, my rice bucket always seems untouched since the last time they were here.

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-84365258931366164182011-04-20T09:30:00.002-04:002011-04-20T09:30:00.850-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-51347923501238424952011-04-18T09:00:00.007-04:002011-04-18T09:00:00.953-04:00

For the past week, I've been on a detox. Which means giving up on all the good stuff in life: meat, dairy, alcohol, caffeine, wheat... Why on earth would I do such a thing, right? I often compare it to an oil change for your car. After a certain mileage, your car needs its oil changed to function properly. Lately, my body has been telling me that it has not been feeling great and I knew it was

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-47018997850700137992011-04-15T08:45:00.003-04:002011-04-15T08:45:00.139-04:00

Toronto certainly has done us proud. One weekend. Two days. Countless sponsors and volunteers. Thousands of supporters. And the endless hours of dedication and hard work from two wonderful organizers. Congratulations Toronto! We have raised just over $28,000 for Toronto Bakes for Japan, all of which will be donated directly to the Japanese Red Cross Society. As a baker, it was the very least I

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-11178272046793417112011-04-13T09:30:00.006-04:002011-04-13T09:30:00.629-04:00

(My haul from Toronto Bakes for Japan at Evergreen Brick Works. Heart-shaped apple mini pies made by Jen and divine bostock made by Samantha.)

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-48752769434804648482011-04-11T09:00:00.001-04:002011-04-11T09:00:08.985-04:00

What can be more iconic to Canada than maple? Whenever my family went abroad and visited distant relatives and friends, we would often bring along with us two things that "screamed" Canada: Niagara icewine and, of course, maple syrup. I LOVE maple syrup. Growing up, we only had maple syrup in the household, so it was the only way I knew how to eat my pancakes. Disappointment would be written

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-74018588470757227722011-04-08T09:00:00.003-04:002011-04-08T09:00:06.428-04:00

April showers. Tree buds. Tulips. Daffodils. Warmer weather. Longer days. Asparagus. Peas. Fiddleheads. Spring lamb. Rhubarb. All of these come to mind when I think of spring. With spring well under way, I was inspired to cook a spring menu and invited my friend Suzanne over to sample it. I recently picked up the latest issue of Fine Cooking and was immediately drawn to their editorial on

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-12545416182061288052011-04-06T09:30:00.002-04:002011-04-06T09:30:01.618-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-13481657466487691182011-04-02T08:30:00.002-04:002011-04-02T08:30:00.925-04:00

Three weeks ago today, Mother Nature gave the world a stark reminder that she spares no one, regardless of class, age, race, or any other factor. We are all at her mercy. It also served as a reminder that as a civilization as a whole, we need to stand together and help one another. Because if the situation were reversed, we hope that the world will do the same for us. It has been devastating

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-25973017052404591412011-03-30T10:00:00.001-04:002011-03-30T10:00:12.718-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com3tag:blogger.com,1999:blog-5416110513575717591.post-54599600375489631182011-03-29T09:00:00.006-04:002011-03-29T09:00:08.214-04:00

There is something so homey and comforting about lentils. Whether it's in a soup or cooked with smokey bacon as a side dish, lentils seem to always hit the spot to warm the soul. The wholesomeness of lentils is also delicious in this vegetarian curry, with the sweetness of the kabocha, the slight bitterness of the kale, and the aromatic spices. So homey. So filling. You won't even miss the meat

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-44515538316185153352011-03-25T09:00:00.002-04:002011-03-25T09:00:14.091-04:00

Lunch lately has been uninspiring. If I'm not staring into a sad container of last night's leftovers, then it's simple salad greens with the usual suspects—lettuce, parsley, celery, grated carrots, cucumber, avocado, tuna salad and toasted walnuts. And when things get really uninspiring and hopeless, I just treat myself out to lunch. I like to experiment in the kitchen, but when it comes to

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com3tag:blogger.com,1999:blog-5416110513575717591.post-59296008206210374702011-03-23T10:00:00.001-04:002011-03-23T10:00:06.612-04:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-78201706120093060732011-03-21T09:30:00.001-04:002011-03-21T09:30:00.999-04:00

What was originally going to be an impressive lemon tart morphed into a fairly pedestrian-looking coffee cake. Okay, so my laziness was purely to blame. But I was always taught to never go to anyone's home empty-handed, and I certainly couldn't show up to my aunt and uncle's with nothing to offer them, so I turned to a tried-and-true recipe that I knew would be really easy to make. I used to

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2tag:blogger.com,1999:blog-5416110513575717591.post-55868523570182696052011-03-16T10:00:00.001-04:002011-03-16T10:00:08.070-04:00

(Buster Rhino's Southern BBQ in Whitby, ON. Try their beef brisket—it's to die for.)

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-45665843472375380642011-03-15T09:00:00.065-04:002011-03-15T09:00:04.047-04:00

Chocolate. Guinness. Bailey's Irish cream. When you marry them all together, you get the ultimate dessert. Chocolate Guinness cupcakes filled with an super luscious and silky Irish cream chocolate ganache, and topped with an Irish cream buttercream. To die for. I first saw this recipe two years ago on Smitten Kitchen and have always wanted to make them, but didn't get around to doing them

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com5tag:blogger.com,1999:blog-5416110513575717591.post-16310957890064153642011-03-14T09:00:00.004-04:002011-03-14T09:00:09.531-04:00

Ah...St. Patrick's Day. When we celebrate all things Irish—Guinness, green beer, shamrocks, Irish cream. And corned beef. I haven't had corned beef in a long, long time and suddenly had a craving for it. And what better time to make it than right around St. Patrick's Day? I took a shortcut and bought my corned beef from the market, which already came pre-packaged with the spices. Some butchers

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com1tag:blogger.com,1999:blog-5416110513575717591.post-24424137681886338302011-03-11T07:00:00.001-05:002011-03-11T07:00:14.215-05:00

Now, I love Dorie Greenspan. I have great admiration and love for her, and am such a big fan of her books and her recipes. All the recipes that I have tried so far from her latest book, Around My French Table, have turned out wonderfully. So I had my doubts when I was reading through the latest "French Friday" recipe, Beggar's Linguine Nuts, dried fruit...and pasta? I do like all those elements

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com5tag:blogger.com,1999:blog-5416110513575717591.post-84394730038150816872011-03-09T10:00:00.002-05:002011-03-09T10:00:05.576-05:00

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com0tag:blogger.com,1999:blog-5416110513575717591.post-17799085896236899782011-03-08T09:00:00.001-05:002011-03-08T09:00:14.574-05:00

Don't tell me you don't want a bite of this? Oozing chocolate...gooey marshmallow..all sandwiched between two crispy cinnamon graham crackers. Oh. Yes. This was a project that began last week when I decided to make graham crackers on a whim. And when they came out of the oven, I knew I had to make marshmallows to go with them. The graham cracker recipe came from my favourite cookie book,

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com4tag:blogger.com,1999:blog-5416110513575717591.post-24228485850964399042011-03-07T08:30:00.002-05:002011-03-07T08:30:00.868-05:00

Twitter is an amazing thing. Not only have I befriended so many amazing people (and continue to meet new ones!), but it is a continuous source of inspiration and exchange of ideas between fellow foodies. Goodness knows how many times I've turned to Twitter for help with cooking or baking tips and being inspired by professional chefs and hobbyist cooks like myself. I was tweavesdropping the

Bonitahttp://www.blogger.com/profile/04749708888864659850noreply@blogger.com2