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May 2014

Thyme and Thyme Again - the Gentle Art of Flavoring.

This post is a bit of a rant and a bit of a cooking lesson. Recently for lunch I grabbed a bowl of soup, as I usually do, from the Boffins Atrium Café at Innovation Place in Saskatoon (shameless plug for my wife's book of watercolor paintings of our beautiful city). My choices were Golden Chicken Rice or vegetarian Mushroom... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Refreezing Meat

I bought some round steak to make Hungarian Goulash. I realized I wasn’t going to get to making it in a timely manner and froze the meat. I took it out, defrosted it in the fridge only to have some things come up that made using it right away impossible. Knowing that meat can be refrozen if it is defrosted... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward