Cabane à sucre Au Pied de Cochon for Apple Season

A belated Happy Thanksgiving to my fellow Canadians! I celebrated quietly with friends and it was nice to say “I thank you for being in my life”. So now I will say the same to all my readers: Thank you for reading and sharing my food adventures with me.

We went to Chinatown for our meal so I have no Thanksgiving dinner to share. But I did recently go back to the Cabane à sucre Au Pied de Cochon sugar shack for a worthy meal of gluttony focused around the apple season.

mich 5

Tasty reading ahead, KEEP GOING… →

Cheesepalooza: Camembert

This is the 9th month of the worldwind Cheesepalooza challenge and only 2 more months to go after. I have to say I have learned so much since I began this cheese adventure. I have learned to try and be as precise as possible (I am bad at it), I have learned patience, I learned to not throw in the towel after failures, and I learned to make cheese at home.

camembert cut

April was a new and scary month were we played with mold on pupose! This month we were asked to make a Brie or Camembert, I opted for the later because I like the slightly tangier taste that Camembert. Making the cheese is similar to past experiences but how do you get that lovely white mold to grow?

Tasty reading ahead, KEEP GOING… →