Monthly Archives: June 2017

In which we potluck, western style

This month I learned that sangria goes with everything. Thank you Tracy – what a way to welcome summer.

Our theme was Western and in true baking club fashion, we gave it the old yee haw. There were two baked bean dishes, both slow cooker style (all those tender hours on low heat). Think of rich, tangy sauce, the flavour equivalent of a heavyweight boxer light who is on his feet.

In the salad realm, there were three. We decimated the entire bowl of spicy coleslaw. In goes without saying that creamy coleslaw next to baked beans is a glorious thing. I was initially suspicious of the kale salad (I’m always suspicious of kale – it’s just a built-in thing with me). But I I really liked it. Never underestimate the power of feta cheese and a zingy dressing. The Texas Caviar was resplendent in anti-oxidant-rich veggies, and added the necessary additional crunch for overall mouth-feel awesomeness.The bready things were paired with the saucy and salady things. We lavishly dipped the jalapeño & cheddar cornbread and the bannock made with BACON.

There were two kinds cookies. One kind was so decadent with rich ingredients, the dough had defeated a Kitchenaid and had to be mixed by hand. The other cookies were so gooey with chocolate, they inadvertently caused the eater to take time out for gentle reflection, just letting the mind wander on the silky softness of cookie bliss.And there was sangria and delicious white wine and lovely company and meeting new friends and the stunning view of Giant’s Head Mountain from Tracy’s porch.

So yeah. Just the usual baking club routine. Recipes next time and more of the same extravagance at Lisa’s August 3 for the two-bite appies and pool party.


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May meetup – World Travel

Greetings, foodie friends!

Thank you to everyone who came out and eat generously at our World Travel potluck in the park last month. The stormy weather may have chased us off early, but we sure did eat well. Below are some delectable photos, some with recipes. 

First, SAVE THE DATE! Our next meetup will be Thursday, June 22nd, when we will be hosted by Tracy. We’re sticking with the original idea of a “Western” theme, so dig out your cowboy hat and start making your barbecue sauce. More details and directions forthcoming by email.

Onward to the deliciousness!

Laura’s Hawaiian Salad and Mediterranean Salad (both of which were so very delightful)

Sandra’s Pavlova (I had two big slices of this. There are two photos because I couldn’t decide between them!)


  • 4 egg whites, of room temperature
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla
  • 1 teaspoon of vinegar
  • 1 cup sugar
  • 1 Tablesppon cornstarch


Line cookie sheet with greased foil.  Draw a 10 inch circle of the foil.
Beat egg whites and salt until peaks form, but not dry.
Add vanilla and vinegar and beat well. Mix sugar and cornstarch together in a small bowl. Add 1 Tablespoon at a time to egg whites beating well after each addition. Spread meringue inside circle on paper – building it up around the edge. Bake at 275 F. for 1 hour. Turn oven off and leave meringue in ovenr to dry for 1 hour. Serve with whipped cread and fresh fruit.

Chantelle’s Easy Tiramisu (Don’t you just want to get a spoon? The recipe uses cream cheese instead of  mascarpone)

Lory’s Prawn Pilau (with pieces of pineapple sauteed in butter!)

12 oz. basmati rice
6 tbsp ghee or butter
1 tbsp. crushed coriander seeds
1/2 tsp. Turmeric
1 small pineapple cubed or 1 8 oz can pineapple chunks
8 oz frozen prawns thawed
1 tsp. salt
1 pint fish or chicken stock

2 tbsp. ghee or butter
2 tbsp. sultanas
2 tbsp. cashews or almonds (I used slivered almonds)
2 hard boiled eggs, quartered (I omitted this)
2 tbsp. chopped fresh coriander

Wash rice under cold running water, then soak in fresh water for 30 mins.  Drain throughly. Melt butter in a large saucepan, add coriander and fry for 30 seconds.  Add turmeric stir for a few seconds, then add pineapple and fry, stirring, for 30 seconds. Add prawns, rice and salt. (If using stock cube omit salt.) Fry, stirring for 1 minute, then pour in enough stock to cover rice by 1/4 inch. Bring to a boil, cover tightly and cook very gently for 25 mins. or until the rice is cooked and the liquid absorbed.

Meanwhile, prepare the garnish. Heat the butter in a small pan, add the sultanas and cashews or almonds and fry for 1 to 2 mins., until the sultanas are plump and the nuts are lightly coloured.  Transfer rice to a warmed serving dish and gently fork in the sultanas and nuts.  Arrange egg around the edge (if using) and sprinkle the coriander on top. Prawn Pilau can be served warm or cold.

Wendy’s Spanish Rice (Yes to garlic and tomatoes and spiced beef)

Jean’s Sticky Toffee Pudding (with the most delectable sauce ever)

Sophia’s Thai Salad with Peanut Dressing (very easy to make and it’s just as good without the mango and the cilantro. Recipe is here:

Thanks for being awesome, everyone. I strawberry heart you.

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