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April 2015

There used to be a restaurant in Saskatoon called Cousin Nik's that specialized in Greek fare. One of our favorites when we visited was their Greek Ribs, so imagine my surprise when I got the owner's cookbook, only to discover that some of the ingredients and methods were far from traditional. What surprised me most was the inclusion of oyster... 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


One presentation trick I really like is food served with a soft cooked egg so that when the yolk is pierced it becomes part of the sauce for whatever is underneath. 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


My watercolor artist wife recently took part in an online exercise with artists who were doing illustrated recipes. Here is her 'Go-To' Lunch Salad, a mix of diced tomatoes and cucumbers, with feta. For every day it may be served with Melba toast, for other occasions, maybe some baguette. To see more of Pat's watercolors, check out her artist's website... 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