Foodie Quotes

A Humorous Hummus experience

I am calling this post Humorous Hummus for a reason. “Kid of a Chef” always cracks me up. She sent me a text this morning as she was making a mega batch of hummus. Too funny. Enjoy. I have also included our family recipe for hummus with lots and lots of variations and garnish options. Double check the cans before you open them – just saying….

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“I always open three cans of chickpeas to make hummus.

I was preoccupied with the chocolate in my pantry and didn’t notice that I had two cans of chickpeas and 1 can of black beans in my hand.

I opened the can of black beans and thought for a second.

“When did they start making purple chickpeas?”

Duh! So, I put them into my hummus anyway!

It kind of looks like my hummus is on the brink of death because it is so grey, but DANG, does it ever taste good!”

from: “Kid of a Chef”

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Humorous Hummus:

CHEF TALK: Here it is: our family recipe. Humorous or not – this stuff is delicious and healthy. Whether or not you choose to use black beans is entirely up to you.

YIELD: Approximately 500 ml hummus

INGREDIENTS:

1 can of chickpeas (19 oz), drained and rinsed
1/4 cup tahini or smooth peanut butter, or even sunflower butter
Juice of 1 lemon (about 4 Tablespoons or 1/4 cup)
1 clove garlic, minced (see note below for variation)
2 – 4 Tablespoons Olive Oil plus more for drizzling on top of finished hummus
Salt and pepper to taste
Zest of one lemon, optional

METHOD:

In a food processor with a steel blade, place the chickpeas, tahini, lemon juice and garlic. Whizz for several minutes until the chickpeas are pureed.
Slowly add the olive oil and continue processing until the mixture is very smooth.
Season to taste with salt and pepper.
If the mixture is too thick, add a little warm water and continue to process until the desired consistency is reached.
Serve with pita bread or pita crisps or a vegetable crudité platter.

Hummus with sun-dried tomato garnish | urbnspice.com

Humorous Hummus Options:

Optional Seasonings and Flavouring Variations:

CHEF TALK: We tend to change up our family hummus recipe, depending on what we are serving it with. My favourite is the sun-dried tomato and roasted garlic and lemon zest addition variation – in that version, I omit the tahini or peanut butter – I just like the lighter, brighter taste of the Mediterranean flavours. I was also making sunflower butter the day I made this batch of hummus so I used that instead of the peanut butter or tahini option. Very good! Experiment with flavour variations – you might come up with your own family version of hummus.

Substitute Roasted Garlic (1 Tablespoon) for the fresh garlic clove
Sun-Dried Tomato (2 Tablespoons), chopped
Ground Cumin (1/2 teaspoon)
Chili Powder (1/2 teaspoon)
Zest of one lemon

Optional Hummus Garnish:

Olive Oil drizzled on top
Pine Nuts, toasted, sprinkled on top
Paprika or Smoked Paprika
Red bell pepper, cut into 1/4 inch dice and cooked in a frying pan for a few minutes until soft, seasoned with salt and pepper and sprinkled on top.
Caramelized Onion

Hummus with fire roasted red pepper garnish | urbnspice.com

STORAGE:

REFRIGERATE: The hummus will keep in a sealed container for a week.
FREEZE: I like to make a mega batch of hummus (like Kid of a Chef) or several variations and freeze them in 1/2 cup amounts in the freezer.
CHEF TIP: I have silicone muffin trays that work very well for this purpose. The silicone muffin trays are also very handy for applesauce, pumpkin puree, etc.

Hummus with toasted pine nut garnish | urbnspice.com

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Perseverance
Tweaking
__________

You Might Also Enjoy:

Parmesan Pita Crisps

Bacon Cheese Potato Cups

Gluten Free Rock Star Veggie Burgers

Patio Delights – Summer Time Appetizers

If you give my favourite family recipe for Humorous Hummus a try, please come back and leave me a comment below with your feedback.

You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page – If you like what you see here, Please LIKE my page

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

How to Pair Cheese with Urbnspice Confitures

By Denise Pare-Watson

You can probably tell by my Urb’n’Spice Confitures and Compotes that I adore cheeses of every kind, which is why the confitures were created in the first place. They pair so well with cheese plates, charcuterie platters and of course your favourite wine. This post will detail How to Pair Cheese with Urbnspice Confitures.

“Age is something that doesn’t matter, unless you are a cheese.”

Luis Buñuel (1900-1983)

I also have fun with quotes: food quotes, positivity quotes, wine quotes, cheese quotes, etc.. I needed a landing page for pairing my confitures with wine, cheese and charcuterie that is what this page is for. I also have a smattering of quotes throughout. If you find a good quote, drop me a note and I will include it.

“Cheese has always been a food that both sophisticated and simple humans love.”

M.F.K. Fisher, 1942

How to Pair Cheese with Urbnspice Confitures

For your information, here is how I pair Urb’n’Spice Confitures and Chutneys:

Great with cheese & charcuterie – and wine!

ROASTED PEACH CONFITURE

This is a tribute to Okanagan peaches. I hope you like it! With a whisper of fresh rosemary and a hint of Brandy, my suggestion is pairing this unique confiture with Brie or other mild cheese on a nutcracker or on toasted brioche.

TAWNY PORT and aged balsamic Jelly

This wonderfully flavoured jelly is a pleasure to serve your guests. Use this delicious jelly with any roast meat, or poultry, cheese & charcuterie platters. It is also lovely with pate.

CARAMELIZED ONION & ROASTED GARLIC CONFITURE

You must try this! This is my most popular savoury confiture and my favourite with Smoked Gouda. It is also great with lamb sausages, wild game meats, duck, hamburgers, paté, or a warmed brie flatbread, and, of course, with cheese and charcuterie platters.

CONFETTI PEPPER JELLY

Try this pretty jelly with cream cheese and crackers or melt it onto grilled meat or alongside charcuterie. I love this jelly. It is actually more like a paste because of the tangy base of apricots that keep the colourful medley of peppers suspended beautifully in the jar.

APRICOT RIESLING CONFITURE

Apricots and Okanagan Riesling are a match made in heaven! It is a perfect balance of flavours and pairs well with Brie, Chevre, or even Parmigiano Reggiano. Try this confiture with crackers, or on toast, or use as a glaze on ham or pork, on pastries hot from the oven.

RED WINE, PORT & POMEGRANATE JELLY

Try this lovely ruby jelly with your next cheese platter and get ready for compliments! Try it particularly with goat cheese, a little drizzle of honey and some fresh rosemary on sliced fresh baguette or crackers. It is equally delicious accompanying duck breast or ham.

MONTMORENCY CHERRY & CRANBERRY COMPOTE

Try this rich, intense compote with soft cheeses like cream cheese or Brie. It is lovely as a topping for Baked Brie. Don’t forget to try it with duck breast, any poultry main dish or in a chicken sandwich.

URB’N’SPICE BROWN PICKLE

My signature savoury chutney – try it with Old Cheddar Cheese or Red Leicester and garlic crostini or crackers. Try it with a grilled cheese sandwich! So good!

SUN-DRIED TOMATO & BASIL SPREAD

Serve this gorgeous spread on garlic crostini that have been cayenne kissed. Top that with a few goat cheese crumbles – heaven! Also try it with eggs, on sandwiches, on top of grilled steak or with charcuterie. Endless possibilities!

BUMBLEBERRY CONFITURE

This is an irresistible blend of blueberries, raspberries, strawberries and blackberries together with spring rhubarb. Delicious!

ROASTED STRAWBERRY CONFITURE WITH FINE ITALIAN BALSAMIC

This is my signature confiture! To create this confiture, I used the traditional French technique of roasting to enhance flavours. Try it with ice cream, or buttery toasted brioche. It is lovely with Brie or cream cheese – really, whatever you like! Save it for someone special. It will be indispensable in your pantry!

STRAWBERRY CONFITURE WITH TAHITIAN VANILLA BEAN

This is not your everyday strawberry jam. In our home, it is called “Special.” Try it with ice cream, on toasted brioche, with Brie, or…..(you’ll see!)

ROASTED BLUEBERRY & MAPLE CONFITURE

I call this my Canadian Confiture – made with two of Canada’s top iconic ingredients, it is rich and intense in flavour. Try this preserve with scones, biscuits, toast, or accompanied with cream cheese, or in a vinaigrette for Boston green salad, or on top of ice cream for a special dessert, etc.

RASPBERRY CONFITURE WITH VANILLA BEAN & RASPBERRY BALSAM

This one was a favourite of mine and many – with Tahitian Vanilla Bean and Raspberry Balsam added to make it extra special. It is delightful on your morning toast, or with cream cheese and crackers. Try it for filling pastries or even swirled through yogurt. Yummy!

CRANBERRY, PINEAPPLE & PEAR COMPOTE

also known as “HOLIDAY TREATS PRESERVE”

Not your ordinary cranberry sauce, this has been a must-have preserve in our family for decades and it is enjoyed year around. This incredible blend of fruit together with a very special cranberry molasses is amazing with any poultry or pork (and don’t forget turkey dinners!). It is amazing in a chicken Panini, too.

URB’N’SPICE MULLING SPICES

The holiday season would not be complete without this little package of mulling spices. It has a raffia tie to slip over the neck of your favourite bottle of wine. A perfect gift combination is mulling spices with HOLIDAY TREATS PRESERVE (above)

Urb’n’Spice Products are lovingly made in Kelowna in small batches using artisanal methods with local seasonal ingredients as much as possible. My products are GLUTEN FREE and NUT FREE. This list may change without notice depending on seasonality and availability of ingredients. This sometimes means waiting eagerly for the next growing season. Shipping is available within Canada only at this time.

Urb’n’Spice products make great hostess gifts!

“Splendid cheeses they were, ripe and mellow,

and with a two hundred horse-power scent about them that might have been warranted to carry three miles,

and knock a man over at two hundred yards.”

Jerome K. Jerome, 1889

Your Work

By Denise Pare-Watson

“Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work.

And the only way to do great work is to love what you do.”

—Steve Jobs, co-founder of Apple

Make sure your work, whatever it is, gives an indication of your passion, your creativity, and your spirit.

Be proud of your work!

If you are mentoring someone or teaching someone new skills, make sure that you take the time to teach them to stand back and look at their work accomplishments with pride.

This was something I started with my very young children when they started assisting with simple chores, like making their beds.

They were so pleased with their accomplishments.

I often watched them in their play (I am a play geek), concentrating so hard on what they were doing.

It was fascinating watching them attain skills purely by trying over and over again.

Playing is their work. Their work is playing.

This is their work.

Martin Luther King Jr. once said:

“If a man is called to be a street-sweeper,

he should sweep streets even as Michelangelo painted,

or Beethoven composed music,

or Shakespeare wrote poetry.

He should sweep streets so well that all the hosts of heaven and earth will pause to say,

‘Here lived a great street-sweeper who did his job well.”

This was their work.

Our journeys through life take us down many paths.

You will have many opportunities to share your passion through your work, even if the path does not always seem clear.

Take any opportunity to share your knowledge, your passion, your skills, and your thoughts.

Pay it forward.

This is your work.

More Like This:

The Wonder of a Child’s Mind

About Urbnspice

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Rainy days and Sunshine (and chocolate covered strawberries)

By Denise Pare-Watson

Rainy days and Sunshine

(and chocolate covered strawberries)

Rainy days and Sunshine

I live on Vancouver Island – it is a beautiful place.

We have had exquisite weather the past few days with many ‘pinch me’ moments.

It rains sometimes, but not today.

My daughters live in neighbouring provinces and they are both growing weary of experiencing more than their share of rainy weather lately.

Recently, “Kid of a Chef” sent me a text stating:

“I am eating chocolate covered strawberries for lunch.

I am quite certain that is the reason why the sun just broke through the clouds and the birds are singing.

For the sake of the city and reducing flood water damage, I might have to eat the whole package!”

Now – that’s positive thinking!

Don’t let the rain stop you from creating a great day.

Gorgeous Vancouver Island | urbnspice.com

A beautiful place on Vancouver Island

Rainy days and Sunshine Activities:

Baking with Kids: Bannock

Vanilla Bean Poppers

You Might Also Enjoy These UrbnSpice Posts:

Chocolate Quotes

Dee’s Old Fashioned Coconut Oatmeal Cookies

Cherry Rhubarb Compote

Paying it Forward

Chocolate Desserts Cookbook Series

Thanks for visiting.

If you try a recipe on my blog, please feel free to leave me a comment below with your feedback. If you share on Social Media, be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

Cookie Testing Day and a Kitchen Disaster

By Denise Pare-Watson

Today was a great day. It was cookie testing day in the Urbnspice kitchen.

Eight different, lovely chocolate cookies.

This makes for quite an untidy kitchen though.

Texting my daughters, as we often do throughout the day, I described the mayhem surrounding testing eight different cookies in one day.

Kid-of-a-Chef responded with her usual sense of humour saying,

“If it makes you feel better, my kitchen is also a disaster and I am currently ignoring it.

The sink and I are no longer talking, and the stove did something reprehensible.

I fear the fridge will be able to hold out longer than I will though,

and I will have to make nice and give it a good scrubbing to mend wounded feelings.” 😉

Thought I would share that with my readers. Hope your day was delicious!

Tell me about a kitchen disaster you have had – everyone has had one, right?

You Might Also Like:

Old Fashioned Coconut Oatmeal Cookies

Tiger Cookies

Chocolate Caramel Cookies

UrbnSpice Cookbook Series

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

On Cutting Vegetables

By Denise Pare-Watson

On Cutting Vegetables

“Vegetables sure are hard to cut – they are so problematic! So unwieldy, so roly-poly, so wobbly!”

“This class is going to be so great!”

(Snippets of conversation overheard during an Urb’n’Spice Knife Skills & Cookery Class)

: Cutting Skills – Butternut Squash

*****

“I hope this book will inspire the kitchen con-artist in you,

increase fruit and veggie consumption in your family,

and motivate you to become an Accidental Cook. Pass it on!”

― Merrin McGregor, Vegetables Accidentally

*****

“I don’t think I’ll ever grow old and say,

“What was I thinking eating all those fruits and vegetables?”

― Nancy S. Mure, Eat! Empower.

*****

Further Reading of Interest from Urb’n’Spice:

The Confident Kitchen Series – How to tackle a butternut squash

Rooting for Rutabaga – An Understated Vegetable

Chocolate quotes

By Denise Pare-Watson

Chocolate Quotes

Everyone knows that the UrbnSpice Chef loves chocolate –

so, this post is dedicated entirely to just chocolate quotes.

I will revisit this page from time to time and add a few more chocolate quotes.

It is surprising how many quotes pertain to chocolate – one of my favourite subjects.

Let’s have some fun with this!

To start here is one of my own quotes:

*****

“Never, ever refuse homemade Brownies”

UrbnSpice

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“What is life without chocolate”

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“When it comes to chocolate, resistance is futile.”

Regina Brett, 90 years old

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Double Chocolate Raspberry Cheesecake | urbnspice.com

“All you need is love. But a little chocolate now and then doesn’t hurt.”

Charles M. Schulz

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“I’ve always got a sweet tooth. I have chocolate hidden in places that nobody knows about.”

Tony McCoy

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“Every meal should end with something sweet.

Maybe it’s jelly on toast at breakfast or a small piece of chocolate at dinner

– but it always helps my brain bring a close to the meal.”

Robert Irvine

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“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”

Audrey Hepburn

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“After about 20 years of marriage, I’m finally starting to scratch the surface of what women want.

And I think the answer lies somewhere between conversation and chocolate.”

Mel Gibson

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Chocolate Intelligence

“Your hand and your mouth agreed

many years ago that,

as far as chocolate is concerned,

there is no need to involve your brain.”

Dave Barry

Dave Barry is a humour columnist.

He also loves chocolate!

*****

“Did you hear that Chocoholics Anonymous has been disbanded?

No one wanted to quit!”

Anonymous Chocoholic

*****

Chocolate and First Dates

“Why is Chocolate like a first date?

The quality of the end result has everything to do with the product going in!”

Anonymous Chocoholic

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“The bank of friendship cannot exist for long without deposits of chocolate.”

Anonymous

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“I have this theory that chocolate slows down the aging process….

It may not be true, but do I dare take the chance?”

— Author Unknown

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“We are indeed much more than what we eat,

but what we eat can nevertheless help us to be much more than what we are.”

—-Adelle Davis

Author and nutritionist

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Vince Lombardi said,

“Winning isn’t everything – it is the ONLY thing.”

Chocoholics say,

“Chocolate isn’t everything – it IS the only thing.”

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Chocoholics and Stock Investors

“Why are Chocoholics like Stock Investors?

They keep coming back for more!”

Anonymous Chocoholic

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Other Urb’n’Spice Posts that you might enjoy:

Chocolate Truffles

Rainy Days and Sunshine (And Chocolate Covered Strawberries)

More about UrbnSpice and Chocolate:

Urbnspice Chocolate Desserts Cookbook Series

Braising Brazenness

By Denise Pare-Watson

Ask any chef what their favourite cooking method is and they are bound to say braising. It is a method I use often in the UrbnSpice kitchen. In this post, I explain what braising is all about, together with ideas and a recipe for a Classic Braised Beef Stew. This article is all about Braising Brazenness.

“Braising is one of the most amazingly delicious and yet simple methods of cooking an otherwise tough cut of meat.”

: Classic Braised Beef Stew

Braising is definitely one of my favourite methods of cooking. It uses a combination cooking technique in that the meat (example: beef cubes) is first seared to brown, and then cooked in a liquid slowly for a long period of time at a lower temperature. Beef stew, Osso Buco, pot roasts, chicken thighs, pork belly, beef ribs, lamb shanks and pulled pork are just a few examples of braising.

Try cooking a tough piece of meat using the braising method and I can guarantee that you will find it becomes one of your favourite methods of cooking as well.

But don’t stop there – did you know that you can also use this method for vegetables? I make a classic vegetable dish called Vichy Carrots, and Honey Glazed Rutabaga which you can see in the photos below. They use the same concept – braising. Once the vegetables are cooked, the cooking liquid is reduced to a syrupy glaze.

: Braised Honey Glazed Rutabaga

Classic Braised Beef Stew

Classic Braised Beef Stew with Root Vegetables | urbnspice.com

CHEF TALK: I love a classic beef stew. My absolute favourite recipe is adapted from The Canadian Living Cookbook, which is no longer in publication. My copy has been well used by myself and my two daughters. I was able to find two more copies of the same book for them from collectors – they were thrilled as it was a cookbook that they used frequently with me in the kitchen. It is called Old Fashioned Beef Stew with Winter Vegetables. Winter vegetables are a perfect accompaniment. I like to cook the vegetables separately and then add it to the finished stew as a garnish.

Classic Braised Beef Stew

CLASSIC BRAISED BEEF STEW
INGREDIENTS
Imperial	Metric

For the Stew:

2 ½ lbs	1.125 kg	Lean boneless chuck stewing beef
1 Tablespoon	15 ml	Olive Oil
3 Tablespoons	45 ml	Butter
¾ cup	175 ml	Onion, finely chopped
2	2	Cloves garlic, minced
¼ cup	50 ml	All Purpose flour or Gluten Free Flour Blend
1 teaspoon	5 ml	salt
½ teaspoon	2.5 ml	black pepper
1	1	Bay leaf
1 teaspoon	5 ml	Dried Thyme
1 teaspoon	5 ml	Marjoram
1 cup	250 ml	Red Wine
3 cups	750 ml	Beef stock

For the Winter Vegetables:

2	2	Large Potatoes, cut into 1-inch dice (Waxy potatoes such as Red or New potatoes that hold their shape well after cooking)
8 – 10	8 – 10	Pearl Onions, peeled and left whole
4	4	Large Carrots, cut into 1/2 inch dice
3	3	Small white turnip, cut into wedges & trimmed
2	2	Medium parsnips, cut into 1/2 inch dice
2	2	Stalks Celery, sliced into 1-inch slices

For Garnish:

¼ cup	62.5 ml	Parsley, chopped fine

METHOD:

For the Stew:

Cut the Chuck beef into 1-inch cubes. Pat the pieces dry with a paper towel.
Season the beef with salt and pepper.
In a heavy saucepan, heat the oil and half of the butter.
Brown the cubes of beef in a single layer, ensuring that the beef is browned well. CHEF TIP: This part of the braising process is very important, so take the time the beef requires to caramelize nicely.
When all of the meat is browned, set it aside. Melt more butter in the saucepan and sauté the onion until tender and golden. Add the minced garlic.
Stir in the flour and continue cooking over medium heat until the flour is cooked out – about 3 minutes.
Deglaze the pan with the red wine. Use a spatula or wooden spoon to scrape up all the browned bits on the bottom of the pan.
Return the meat to the pan and add the beef stock, bay leaf and herbs.
Simmer, either on top of the stove or in the oven until the beef is tender (about one and one-half hours.
Once the beef is tender, remove the bay leaf and the beef cubes and keep the meat warm. The remaining braising liquid can be reduced if necessary.
Combine the meat with the braising liquid, and distribute the cooked vegetables around and on top of the stew. Garnish with parsley and serve.

For the Vegetables:

Peel the vegetables and prepare as indicated above.
Steam the vegetables until tender. Steam the smaller dice vegetables separately. Distribute them around the stew and stir through, if desired.

CHEF TIP: The photograph shown was for a catering event. For added flavour and presentation, I tossed the steamed potatoes in paprika and lightly sautéed them just for colour. The turned turnip was kept very plain for presentation – it is a beautiful brilliant white vegetable when steamed. Tossed in a bit of melted butter is all that is required for these beautiful vegetables.

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Reductions
__________

Other Urb’n’Spice Recipes you might Enjoy!

Pulled Chicken

Vichy Carrots

Honey Glazed Rutabaga

Tweaking – A Study in Flavour Amendment

Roasted Strawberry Salsa on Grilled Chicken Breast

Braising is a technique that produces a sauce or glaze that is so rich and flavourful – it is hard to beat. I hope you are able to try Braising as a cooking technique in your kitchen with these ideas and recipes.

Happy Braising, Everyone!

Denise Pare-Watson

The Urb’n’Spice Chef

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Canadian Living – The only magazine I subscribe to since its inception. I trust the recipes from Canadian Living – they are triple-tested in their test kitchens.

Food and love related quotes

By Denise Pare-Watson

Food and Love Related Quotes

“Cookbooks are like chocolates – a variety is nice! “

The Urbnspice Chef

Urb'n'Spice Chocolate Cookbook Series | urbnspice.com

Urb’n’Spice’s Chocolate Cookbook Series

Food and love related quotes

This is an ongoing theme in our household, with infinite possibilities. Food and love related quotes are a fun part of the creativity happening in the UrbnSpice kitchen. It all started with a pickle……

“You’re the dressing in my salad….”

The Class Cobb Salad Ingredients | urbnspice.com

Summer Salads: The Class Cobb Salad

: The Class Cobb Salad Ingredients

See: Classic Cobb Salad

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“You’re the pickle in my sandwich…”

Food and Love Related Quotes | urbnspice.com

The Almost Famous Wats-on Sandwich

See this post for the Famous Wats-On Chicken Sandwich

“You’re the chip in my cookie…..”

Chocolate Pecan Cookies and Gluten Free Chocolate Pecan Cookies from the cookbook series

See this post for my sister’s amazing Old Fashioned Coconut Oatmeal Cookies

‘……you’re the “whole” in my donut….’

“You’re the shrimp in my gumbo….”

“You’re the ………………..”

What can you come up with? 🙂

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating”

Luciano Pavarotti

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Food Quote by Mark Twain

By Denise Pare-Watson

Food Quotes by Mark Twain:

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”

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“There are people who strictly deprive themselves of each and every eatable, drinkable, and smokable which has in any way acquired a shady reputation.

They pay this price for health.

And health is all they get for it.

How strange it is.

It is like paying out your whole fortune for a cow that has gone dry.”

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“A human being has a natural desire to have more of a good thing than he needs.”

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“The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.”

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“If it’s your job to eat a frog, it’s best to do it first thing in the morning. And If it’s your job to eat two frogs, it’s best to eat the biggest one first.”

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“The secret to getting ahead is getting started.”

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

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Foodie Quotes

Humorous Hummus:

Humorous Hummus Options:

How to Pair Cheese with Urbnspice Confitures

Rainy days and Sunshine

(and chocolate covered strawberries)

Rainy days and Sunshine Activities:

*****

*****

*****

*****

*****

*****

*****

“Your hand and your mouth agreed

many years ago that,

as far as chocolate is concerned,

there is no need to involve your brain.”

Chocolate and First Dates

Vince Lombardi said,

“Winning isn’t everything – it is the ONLY thing.”

Chocoholics say,

“Chocolate isn’t everything – it IS the only thing.”

Classic Braised Beef Stew

Classic Braised Beef Stew

CLASSIC BRAISED BEEF STEW

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