plate1Moving back to the Washington D.C. area doesn’t mean I will stop using maple syrup in cooking. I haven’t used it that often simply because I was never a big fan of maple.  I can say that now that I’m no longer in Canada J. They will not deport me for committing a maple crime. I actually think I got converted just around the end of our stay in Montreal but only thanks to the fact that I found the right syrup. I can finally say I LIKE it and it tastes magnificent. We brought some with us so I will definitely be cooking with maple syrup soon again. This recipe, however, it is something simple and fast that you can prepare for your family after you get home from work. You can marinade the pork overnight which will definitely bring up the flavors. More »

cabbage2Fall and winter season seems like the perfect time for cooking more cabbage. My husband says that everything tastes better with bacon and with this cabbage it really does make a difference.
It’s a perfect side dish with roasted pork rib. It’s rich and hearty and will warm up your belly on a cold night. You can prepare it ahead of time on the day before you want to serve it. More »