Saturday, 24 November 2012


Long time no post.

It's been the longest ever since a post, and I have to say, I'm blaming this one on applications. The work for grad school starts in your application, I swear. But, I'm almost done!

Five schools.
Four in the USA.
One in Canada.
Zero motivation left. :) Just kidding, there's a little.

As busy as they've kept me, I've also been kept busy by a new job. It ain't easy working ~50 hours a week, but I like being busy. I've also started hitting a gym a few times a week and I'm HALF done my christmas shopping, I am happy to report. But, aside from all of this overwhelming news, I'm happy to report I have been cooking and baking just as much as always (just not reporting it as often, evidently.)

I made my first cupcake order and I brought cupcakes in for my first staff meeting at the new job (which I love, by the way, you girls are the best). So on this snowy, frigid (ok I'm exaggerating... freezing for November) Saturday, I thought it was about time I gave you all an update, as well as this lil' blog.

I hope to continue posting recipes, more often than not. Stay tuned for Christmas cooking/baking/brewing.... (yes, brewing)... and in the meantime, here's a beautiful fall food to tie you over...

Pomegranates are in season.
 Ever thought about how to remove those seeds? I saw a contraption today that somehow helped you de-seed them? It cost $10.00. You could try that, or you could try this trick for free...
 Pomegranate seeds sink. The pulp floats. Nice coincidence eh?
 What you're left with, from only one pomegranate.
 And what, you ask, do you do with pomegranate? Well, besides the countless toppings you could use it for (think: mouse, cheesecake), and the smoothies you could blend it into, or just eating it plain, you can make salad. Pomegranate is perfect because it gives you these little bursts of sweetness in an otherwise savoury dish.
Voila. This contains: Quinoa, spinach, roasted butternut squash, pomegranate seeds, sunflower seeds, crumbled feta cheese & pear and blue cheese dressing.

Happy cooking.

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