From Layoff to Ladle

In one of my cooking classes we made a homemade nut-based ricotta substitute. It was relatively straightforward, and since I’m not vegan, I began reading up how to make a milk-based ricotta at home. Having made it several times now, I’m still surprised that it is quicker to make than driving to the grocery store. It often comes in at a better price point too! It only requires a few items: - 1L Whole Milk ( Tip:  do  not  use UHT or micro filtered) - 1 Lemon - 1/4 tsp sea salt - Cheesecloth - Strainer - Metal Bowl - Thermometer ( Tip : Use one that clips to side of saucepan) To make, pour the milk and salt in a saucepan and install your thermometer. Bring to 85C. Once warmed, remove from heat and add juice of one lemon. Stir. Place lid on and let sit for 20 mins. Finally, dampen cheese cloth and place it over strainer that’s been placed on a large bowl. Gently pour or ladle milk into the strainer. Let strain for 5-20 mins, depending how dry you want your cheese. Tip: You c...

It has been a long, cold winter in Ontario. It’s now mid-May and nighttime temperatures are still hovering near freezing. I’m also readjusting to winters in Ontario after living on the much more temperate Vancouver Island for four years, and I’ve been missing the humidity more than I expected. It’s been very dry here all winter. Still, there are signs of spring in the backyard: the sounds of birds waking me in the morning and frogs settling in at night. I’ve started my seedlings (tomatoes, cucumbers, and zucchini) and I’m looking forward to transplanting them into the garden in early June. I’ve already planted my potato starts and onion bulbs, and a batch of sauerkraut is currently fermenting on the counter for summer BBQs. I didn’t write any entries for a couple of months, as I’ve been working a contract that has left me quite exhausted. On top of that, a few family members and friends have been diagnosed with cancer in the past while, so we’ve been spending time visiting and helping ...

 AI is a hot topic these days. While I have worries on the negative impacts it may have by reducing jobs, I’ve been exploring different AI use cases in the kitchen, and I recently stumbled across one that’s genuinely helpful. A “use case,” for anyone unfamiliar with the term, is simply a practical application of AI to address a specific need. If you're like me, you probably enjoy homemade food but may want to keep track of your calories and macronutrients. It’s easy with store-bought products that have nutrition labels, but much harder with home cooking—even though homemade meals are often healthier and less processed. In the past, I would google every ingredient in a recipe, look up its calories and macronutrients, add everything together manually, and then divide by the number of servings. I’d often do this while something was already in the oven and I was tired from cooking. The whole process could take up to 20 minutes. The other day, I wondered: "W hat if I just loaded...

I haven't posted in a while. When I started this blog, I thought I'd be doing five posts a week—but life gets busy, and I'm learning to embrace imperfection. Better to keep posting some than not at all. So, what have I been up to... First off, I secured a new job that starts in about a month. I'm both excited for the opportunity and extremely nervous. In the meantime, I’m still working at my current job until August 29, as per the terms of the voluntary exit. This means I’ll go from my last day on a Friday to my first day at the new job the following Tuesday (after Labour Day long weekend). Anyone who’s been laid off or had to find a new job knows how daunting starting fresh can feel—especially when the change was driven more by necessity than choice. That said, I’m cautiously optimistic. This new opportunity, while unexpected, might turn out to be a great fit. Otherwise, I've been trying to use up my vacation days before they disappear. I took a mini road trip t...

It’s supposed to be spring, but the weather didn’t get the memo. I had been looking forward to making pickles for my canning and preservation class, imagining open windows, sunshine, and the smell of vinegar filling a warm kitchen. Instead, I was bundled in layers, fighting off what I’m pretty sure is either the flu or Covid. Whatever it is, it’s persistent. To top it off, our long weekend was hijacked by house problems — specifically, a leaky porch roof that made everything else feel harder. We had planned to do some gardening, but between the unexpected repairs, the cold, and being sick, not much went smoothly. My husband and I were both exhausted, frustrated, and pretty over it. We started reflecting on how much has changed over the last couple of years: serious illness in the family, a cross-country move, building a new house, and most recently my pending layoff. Some of it was exciting, some of it draining, and all of it left us feeling like we’ve been running on empty for a while...

I’m on day four of a spring cold. Feeling pretty sorry for myself—and honestly, I’m in a lot of pain from a stubborn sore throat. I struggled through a remote interview today, and I’m still swamped with work even though my layoff is on the horizon. I couldn’t go in today—physically, I just couldn’t—and being home alone left me feeling stir-crazy. I’m exhausted. Physically, emotionally, all of it. So I decided to make chicken soup. Chicken Soup Recipe Ingredients: 2 boneless, skinless chicken breasts Water (enough to cover chicken) 1 bay leaf ½ onion, left whole 6 whole peppercorns 1 tbsp olive oil ½ onion, small diced 3 celery stalks, small diced 1 large carrot, small diced 2 garlic cloves, minced ½ tsp turmeric powder 1–2 tsp sea salt (to taste) 1 carton unsalted vegetable stock 2 cups egg noodles 2 green onions, thinly sliced ¼ cup fresh parsley, finely chopped ⅛ cup fresh dill, finely chopped Zest of 1 lemon Juice of 1 lemon Instructions: In a large pot, add the chicken breasts, eno...