Lobster Dip Supreme. New Song From Paradise Walk.


Oh you decadent shellfish! Thanks for stopping by.

Rich lobster in a thick, tangy cream sauce is welcome at my house anytime. You might want to invite it over to yours.

Lobster Dip Supreme


8 oz(250 g) cream cheese
¼ cup (50 mL) mayonnaise
1 large clove garlic, crushed
1 Tbs (15 mL) grated onion
1 tsp (5 mL) prepared mustard
1 Tbs (15 mL) white wine vinegar
2 tsp (10 mL) sugar (I left this out)
1 cooked lobster, cut into small pieces
Salt to taste
Snipped parsley or dill, to garnish


1. In a medium pan over low heat, heat cream cheese and mayonnaise.

2. Add all other ingredients, stir to mix. Garnish with parsley or dill, if you like.

3. Serve warm with cut up vegetables, crackers or toasted bread.

Recipe from Saltscapes

Cardiff-based band Paradise Walk has a new tune out that’s just perfect for this time of year. ‘Summer Heat’ takes me back to a time when summer did mean freedom. Not really feeling that so much anymore, but I can put on this song and be free for four minutes.

“She dances in the headlights
She moves to the beat of the city
We get lost in the summer heat
We just drive like we’ve never felt so free”

Check out Paradise Walk on Facebook and Bandcamp, where you can buy their music.


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Grilled Baby Bok Choy With Lemon-Miso Sauce



I have never given much thought to miso. To me, it was just the name of a soup in a black lacquer bowl that came free with meals at most Japanese restaurants. Then I bought some and suddenly I am seeing recipes all over the place that call for it.

White miso, which is the type called for in today’s recipe, is made from soybeans that have been fermented with a large percentage of rice. (Learn about the other types of miso here.) It’s the mildest of the misos with a delicate salty, nutty flavor. It imparted such a lovely nuance to this simple lemon sauce that is served with bok choy.

If you’ve never grilled bok choy (and I hadn’t), it’s a fantastic way to prepare it. A quick toss with sesame oil before tossing it on the bbq gives it a pop of flavor that marries perfectly with the miso sauce.

Grilled Baby Bok Choy With Lemon-Miso Sauce


1/4 cup lemon juice
2 Tbs white miso paste
2 cloves garlic, minced
6 Tbs water
1 Tbs cornstarch
1 pound baby bok choy
2 Tbs toasted sesame oil

1. Heat grill to medium-high.

2. In a small saucepan, whisk together the lemon juice, miso paste, garlic and 2 tablespoons of the water. Place on the stovetop over low heat and cook until steaming.

3. In a small bowl, mix the cornstarch with 2 tablespoons of the water until smooth. Whisk this mixture into the saucepan and cook over medium-low heat until thickened, about 1 minute. Keep warm.

4. Cut any large heads of the bok choy in half lengthwise. Place bok choy in a bowl, drizzle with sesame oil and toss to coat.

5. Place the bok choy on grill. Cook for 4 to 5 minutes, turning frequently, until the leaves are limp and slightly charred. Transfer to plate.

3. Serve bok choy drizzled with the miso sauce.

Serves 6

Recipe from Vermont Castings’ Modern Grilling Cookbook

‘Darkness Travels Light’ is a dark, somber album made all the more arresting by the singer’s deep, mournful voice.

Check out At The Close Of Every Day on Facebook and Bandcamp, where you can buy their music.


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Short And Sweet. Crunchy Ice Cream Dessert.


A make ahead ice cream dessert is perfect to have on hand for summer entertaining, especially when it feeds a large crowd.

Crunchy Ice Cream Dessert gets its name from the salty, sweet, nutty, crunchy base made from almonds, coconut, and crushed Chex cereal. Serve as is or embellish with chocolate sauce, caramel or some fresh fruit.

Crunchy Ice Cream Dessert


2 tablespoons butter
1/2 cup sliced almonds
1 cup crushed Rice Chex cereal
1/2 cup flaked coconut
1/2 cup brown sugar
1/8 teaspoon salt
2 quarts vanilla ice cream, softened


1. Preheat oven to 375°F.

2. In a large skillet, melt butter over medium heat. Add almonds and cook, stirring, for 2-3 minutes or until toasted.

3. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13 x 9-inch baking dish.

4. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes. Place in freezer for 30 minutes.

5. Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.

Serves 15

Recipe from Simple & Delicious Magazine

A short song.

And a sweet song.

“Sorry, if I lead you astray
I never intend to lead that way
But I’m not much worried
Cause you’re my medicine
You make life okay again”

Check out Blunt Honey on Bandcamp where you can buy their music.


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Cheese Ravioli Egg Bake. Lovely New Music From Ferdinand The Bull.


When I saw this recipe, I couldn’t wait to try it. Ravioli baked up with egg batter into a loaf…. How different is that?

Cheese Ravioli Egg Bake is kind of like a cross between macaroni and cheese and a quiche. I loved the crisp topping and how unexpectedly good the relish is paired with the dish.

The original recipe called for spinach and cheese ravioli, but I couldn’t find any. That would add even more color and flavor.

Cheese Ravioli Egg Bake


1 tablespoon extra-virgin olive oil, plus more for greasing pan
1 package (8 to 9 ounces) fresh cheese ravioli
1 cup grape tomatoes, halved
7 eggs
1 1/4 cups half-and-half
1/4 cup plus 1 tablespoon grated Parmesan
Coarse salt and freshly ground pepper
1/3 cup panko
Jarred red-pepper relish, for serving
Sliced vegetables, for serving


1. Preheat oven to 375℉. Brush bottom and sides of a 9 x 5 inch loaf pan with oil.

2. Place pasta and tomatoes evenly in bottom of pan.

3. In a bowl, whisk together eggs, half-and-half, and 1/4 cup cheese. Season with salt and pepper. Pour egg mixture into pan.

4. Bake 10 minutes. Meanwhile, stir together panko, oil, and remaining 1 tablespoon cheese.

5. Sprinkle panko mixture over egg mixture. Continue baking until puffed and golden brown on top and set in center, about 30 minutes more (if top is browning too quickly, tent with foil).

6. Let cool 10 minutes. Run a knife around edges of pan then invert egg bake onto a cutting board to remove from pan. Slice and serve with relish and sliced vegetables.

Serves 4 to 6

Recipe from Martha Stewart Living Magazine


Songs with banjo and cello may be some of my favorites. This is certainly the case with every song on the new EP from Pennsylvania-based band Ferdinand The Bull. It’s a blast of folk rock that leaves you wanting much more.

I love this opening line:

“I cannot stand because I’m falling over you.”

Check out Ferdinand The Bull on the band’s Website, where you can learn of upcoming tour dates. You can name your price to buy their music on Bandcamp.


Posted in Pasta | Tagged | 2 Comments

Tofu Bánh Mì Sandwich With Pickles. New Music From Tree Of Wolves.


This vegetarian version of Bánh Mì features seared, lime-soy marinated tofu served with crisp pickles, crunchy carrots, creamy mayo and spicy sriracha. The contrast of warm and cool, heat and sweet is just fabulous.

Tofu Bánh Mì Sandwich With Pickles


3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon brown sugar
1 (14-ounce) package firm tofu, drained and cut into 1/3-inch slices
1 tablespoon vegetable oil
Kosher salt
1/3 cup mayonnaise
3 medium carrots, shredded
1 cup bread-and-butter pickles
1 large baguette, cut into 4 pieces and split horizontally
Fresh cilantro and Sriracha, for serving


1. Whisk the lime juice, soy sauce, and brown sugar in a large baking dish. Add the tofu and marinate, turning occasionally, for 10 minutes.

2. Heat the oil in a large nonstick skillet over medium heat. Season the tofu with 1/2 teaspoon salt. Cook until browned, about 3 minutes per side.

3. Divide the mayonnaise, carrots, and pickles among the pieces of baguette. Top with the tofu, cilantro, and Sriracha.

Serves 4

Recipe from Real Simple Magazine

UK-based band Tree Of Wolves have a new EP out titled ‘Sleepwalking’. “Shapes” has got groovy guitar and a stomping beat to slide us into the weekend.

Check out Tree Of Wolves on the band’s Website. You can learn of upcoming UK shows and buy their music on Bandcamp.


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Salted Oatmeal Cookies With Dark Chocolate


Jack: I know someone who thinks he’s an owl.
Jill: Who?
Jack: Make that two people.

If you love the salty/sweet thing, you will adore these Salted Oatmeal Cookies With Dark Chocolate. The oats lend some chewiness and the hint of cinnamon is a really nice touch.

Salted Oatmeal Cookies With Dark Chocolate


2 cups old-fashioned rolled oats
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 teaspoons flaky sea salt (such as Maldon)
1/2 cup unsalted butter, softened
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, coarsely chopped


1. Preheat oven to 375°F. Place racks in the upper and lower thirds of the oven. Line 2 large baking sheets with parchment paper.

2. Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl. Set aside.

3. Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes.

4. Beat in the egg and vanilla.

5. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Stir in the chocolate.

6. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.

7. Bake, rotating the pans halfway through, until cookies are light brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. (Keep the cookies at room temperature in an airtight container for up to 5 days).

Makes 2 dozen cookies

Recipe from Real Simple Magazine


Oh yes, I do feel cursed sometimes. Catchy tunes like this lift the spell.

Check out The Fleeting Ends (although no longer together) on the band’s Website where you can buy the music.


Posted in Cookies | Tagged | 2 Comments

Pork Chops With Caramel Pears And Sage. Listening To Flocks And The Lookout.


No camp food on offer today.

Today is all about elegant and easy.

That’s what you get with this recipe for Pork Chops With Caramel Pears And Sage. The earthiness of the sage is so good contrasting with the sweet pears and the pork is the perfect vehicle for them to ride on.

Pork Chops With Caramel Pears And Sage


2 bosc pears, cored and thickly sliced
2 tablespoons soft light brown sugar
4 pork chops, about 250 g (8 oz) each
50 g (2 oz) unsalted butter
20 large sage leaves
250 ml (8 oz) chicken stock
Salt and black pepper
Steamed carrots and green beans, to serve


1. Toss the pear slices with sugar and set aside. Season the pork with salt and pepper.

2. Melt half of the butter in a skillet. Add the sage leaves and cook ove high heat for about 3 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside.

3. Add pork chops to the pan and cook over medium heat for 3–4 minutes each side, or until golden and cooked through. Remove from the pan, cover loosely with foil, and keep warm.

4. Melt the remaining butter in the skillet. Add the pear slices and cook for 2 minutes each side until golden. Remove from the pan and set aside with the chops.

5. Pour stock into the skillet and simmer for 3 minutes or until reduced and slightly thickened.

6. Serve the pork and pears with the sauce, sage and steamed vegetables.

Serves 4

Recipe from Delicious. Magazine

Chicago-based husband and wife duo Flocks And The Lookout have a new album out titled ‘Hills And Valleys’.

Plenty of thoughtfully constructed, folksy tunes pepper the album. I’m really liking “Wake Up” with its lulling vibe.

“I won’t leave your side”

Check out Flocks And The Lookout on the band’s Website, where you can learn of an upcoming show in Chicago and buy their music.


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