The Leaf in a Page

 The Flower and The Bee I was the flower, and you were the bee, Drawn to my nectar, you feed upon me. With your eager tongue, you traced every part, Draining the sweetness I gave from the start. My petals, my pistils, my trembling stem, Ached for your touch again and again. You danced upon me with six eager feet,  Taking nectar and pollen, I surrendered defeat. Then into your baskets you tucked them away, Leaving me empty at the close of the day. When I saw the next bloom that you had sought, I knew t'was my essence that flower had caught.  Her colours were faded, her form less refined, Yet you lavished upon her what once had been mine. You left me to wither by the fading of light, A beauty unseen, robbed before night. Beware the hum of a love untrue, That drinks you dry then bids you adieu. For some only hunger, never adore, Using consuming-then seeking more. Farwell to the love that never was true, Nothing but echoes in petals of dew. I remember your touch bef...

  I love dates squares. They've always been my go-to-date recipe. In fact I've used the same oat base recipe for other delicious creations like my strawberry/rhubarb cheesecake squares,  a perfect summer treat that everyone enjoys. But classic date squares?  These timeless delights are loved no matter the season.  This recipe comes straight from The Great Bake Take and Go Baking Book   and is a combination of four different recipes. The goal? Keep the flavor rich and use the best bits from them all while keeping the calories under control. Date Square Recipe Oat Base & Topping Ingredients All-purpose flour – 245 g (1¾ cups) Cinnamon – 3 g (½ tsp) Rolled oats – 180 g (2 cups) Brown sugar – 200 g (1 cup) Butter (cold, cubed) – 170 g (¾ cup) Baking soda – 2 g (½ tsp) Salt – 3 g (½ tsp) Date Filling Ingredients Pitted dates – 600 g (4 cups) Water – 375 g (1½ cups) (may nee...

 This is one of those things you should make for the holidays not after.  This caramel popcorn recipe was given to me in about 1984 from a neighbor in Lawrencetown Nova Scotia. She was the coolest lady. She made so many things from scratch. She had chickens and goats before it was cool to have chickens and goats.  I have tasted the popular Poppycock popcorn and although it was a long time ago, I remember thinking that this homemade version is better. Just like most things homemade, the flavors of the caramel popped in your mouth just the the popcorn kernel pops when heated.  What you need is a way to pop popcorn pre-microwave style. You can simply use a large pot with a lid or a hot air popcorn machine. Add a thin layer of vegetable oil to the bottom of the large pot if using one and about 3/4 cup of popcorn. Put on the lid and cook on medium heat. Carefully listen to the corn pop until you don't hear popping any more. Be careful not to let the popcorn burn on the bo...

  A Limoncello Tiramisu is a refreshing twist on the classic, replacing the rich coffee flavors with zesty lemon. Here' s how to make it: (Please read entire recipe and ensure you have all the ingredients. You will likely need about 6 lemons). This recipe is for an 11X13 pan. You could 1/2 this recipe and use a 8X8 pan. Ingredients: For the Limoncello Syrup: 1 cup (240ml) limoncello 1/2 cup (120ml) water 1/2 cup (100 g) sugar ½ cup (120ml) freshly squeezed lemon juice. Heat this mixture until sugar is dissolved. Allow to cool. You will have some left over. Another tip is to use 3/4 cup of limoncello and 3/4 cup of lemon juice.  Lemon Curd 6 large eggs 1 cup (200g) granulated sugar Pinch sea salt 2 tsp grated lemon 1 cup (240 ml) lemon juice from freshly squeezed lemons. (If you are short use ¼ cup of another citrus) Unsalted butter 175 g / ¾ cup ½ tsp vanilla Over low heat whisk eggs, sugar...

Blueberry/lemon muffins Some mornings something a little sweet and sour is just the thing you need with your morning cuppa. I love to share baking for two reasons, some people don't bake and love receiving it, and of course you cannot eat it all in good conscience. At least not on the same day. Of course you can freeze and thaw if you cannot find someone to share with. I think most of us can. Soft unsalted butter 1/2 c, 114 g Sugar 3/4 c, 150g Lg eggs 2, 100g Vanilla 1 tsp, 7.5g All-purpose flour 2 1/2 c, 350g Salt 1/2 tsp, 3g Baking powder 3 tsp, 12g Zest 1 med lemon Milk 3/4 cup, 175g/ml Blueberries 1 1/2 cup Bake 375 for 25-30 minutes Cream butter & sugar, add eggs and vanilla, mix to buttery color, + vanilla. Mix dry together and add zest. Meanwhile dust blueberries with flour. Mix into wet mixture, flour mix plus milk in 3rds, add blueberries While still warm brush with lemon syrup. To make, Lemon juice from 1/2 lemon and about 2 tbsp icing sugar. Make ahead to ensure all...

  March of 2023, I ventured on a baking cookbook journey. My motivation was three fold. I wanted to share some of the recipes from the summer market at the Heritage Farm in Cole Harbour. It was a wonderful 2-3 hour market held Wednesday afternoons during the summer months. Usually from early June to late September. We had only a few vendors, preserves, veggies and baking along with farm market items sold by https://coleharbourfarmmuseum.ca/  . This is a true gem right in the middle of Cole Harbour, It is a working farm in the summer with gardens, animals and farm memorabilia to learn about the history of farming in the area. There is a blacksmith who comes and forges items sold in the Tea Room gift shop. Visitors are welcome to wonder about, enjoying the surroundings, having a snack at colourful picnic tables or inside where the culinary skill of the chef is something to make sure you taste while there.  Secondly I wanted to share the processes I learned along the way aft...