Side surprise

This meal was one of those rare times where the side steals the show. The chicken is good and is a great fast and cheap option. But really, it's all about that blurry little pile of beans and corn in the background there. That, my friends, is succotash.

What a sap

It’s springtime in eastern Canada, which means maple syrup season. The amber stuff seems to be enjoying a spell as a hot ingredient, thanks to Quebec’s Martin Picard of Au Pied de Cochon fame and his new maple syrup-centric cookbook, Au Pied de Cochon Sugar Shack.

Little green monsters

This is a strange admission for a food blogger to make, but I don’t exactly have the world’s most adventurous palette. I’m certain I’ve mentioned this little factoid before, but it’s a recurring theme in my life (and it extends to other facets of life, like music, books and film; but I digress). The pattern is usually the same. I greet new things with indifference, if not outright hostility. Eventually, I’ll cave to pressure and give the item a half-hearted sampling. Then, if I like what I taste/see/hear, I will embrace the former object of suspicion with the zeal of a convert. It has happened before, it will happen again.