Sometimes I crack myself up. But only sometimes.

My kitchen's a mess from cooking all day. I'm wearing my favourite blue jeans. The Summer air is crisp, and I've baked bread today. This home cook is as happy as can be! Certainly it's not just me who gets excited about these things?

When asked which season I enjoy the most, I never quite get my answer right. Is it Summer? I suppose it was, as a child, since school was out and we lived in our bathing suits. Or is it Spring? Where everything dead comes alive, and those first Spring flowers bloom in full color. Or perhaps Fall...

Today I will answer, because today I can!
My most favourite Season is no season at all...
I'm lucky as can be, it comes four times a year.
It's the change of Season I love.
Especially when celebrated with a beer.


All right, so I am not much of a poet! But who says I can't try?





Pimped up Garlic Bread
Serves 6

1 large loaf Italian style bread (or homemade french bread, shaped as a letter, like mine today - these things happen when one loves to cook), halved lengthwise
8 - 10 garlic cloves, uniform size, skins left on
6 tbsp unsalted Butter, softened
2 tbsp finely grated fresh Parmesan
1/2 tsp salt
ground black pepper
1 tbsp each fresh basil and chives, finely chopped
1/2 tbsp each fresh thyme and oregano, freshly chopped


Preheat oven to 500 F.
Toast garlic cloves in a dry skillet, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. Remove from skillet. When cool enough to handle, peel and mince the garlic.
Using a dinner fork, mash garlic and remaining ingredients into butter until thoroughly combined.
Spread cut sides of loaf evenly with garlic butter, transfer to cookie sheet and bake on middle oven rack for 5 - 8 minutes, until golden brown and toasted. Cut each into 2 inch slices, serve immediately.

Paperless cooking. It's not over-rated!

There's just something about it: cooking without a recipe. Cooking because you know what you want. And delivering that. I've been tinkering with roasted potatoes for some time, and have many recipes that I love. Being the simple dinner lady that I am, I am often happy with a plate of potatoes and something fresh and crispy to fill my plate. Lately my roast potatoes have been very Greek - olive oil, fresh lemon juice, dried oregano and s&p. For me, something was missing. So this is what happens when I cook according to me - my very own Garlic Roast potatoes. (I am so sorry if someone else out there makes theirs the same, I truly, honestly am not copying you. Let's just say great minds think alike!)

And since cooking without a recipe, is well, by feel, I'll include general measurements. Use more or less according to your liking. Make it your own! To my liking, roast potatoes should: 1) be moist yet crisp, 2) have a nice golden colour, 3) marry perfectly with herbs and other seasonings while not losing the potato itself.

By the way, I hardly ever use up an entire bundle of herbs before they go bad. So I tried freezing them for future cooking - it works! I wouldn't recommend doing this for use in salads, or any other uncooked herb needs, but sauces, roasts, and so forth love frozen herbs. In other words, never ever deny yourself fresh at the grocery store!

One last roasting tip: after washing the potatoes, dry them thoroughly - otherwise you will oven steam, not roast!

Moni's Smashed Garlic Roast Potatoes
Serves maybe 4, or two if you make them really, really yummy!

Roughly 6 - 8 small or medium yellow fleshed potatoes, unpeeled, 2cm dice
About 4 - 6 garlic cloves, peeled and left whole
Olive oil ... you know I love a lot of it! (For more accurate measuring, count to 3 while pouring!)
A few sprigs fresh oregano, picked
Around 1 tsp smoked paprika - basically enough to give the potatoes a red hue
Fresh ground pepper
Coarse sea salt

Preheat oven to 450 F.
Combine everything in one or two glass casserole dishes. I like to keep them single file.
Roast in the oven for 20 - 30 minutes, stirring once half way through.
Remove from the oven, search for the garlic cloves. Using the tines of a fork, smash them and stir back into the potatoes.

Versatile to the max.

As the week comes to an end, and the fridge is getting ready for a new fill, I discovered a full pack of unused fresh basil awaiting it's culinary purpose. Now with a slight brown hue, but still brimming with that fresh basil aroma that just screams, well, fresh, I hit the books and did a little research in order to avoid having to toss it. This turned into one of this "a-ha!" moments we love so much. Basil Butter! How versatile! Spread it on sliced baguette and give a twist to garlic bread, bake some potatoes and serve with a spoonful, slather it on corn on the cob, use it on grilled meat of any kind, or add interest to basic steamed veg. I am sure there are many, many more ways to use this Basil Butter.


Start with 1 cup of room temperature butter. Give a bunch of basil (about 15 leaves) and 4 cloves of garlic a super fine chop. If you have a food processor, just throw them in there and wizz away. Now stir the basil, garlic along side 1/2 tsp of black pepper and 1/2 - 1 tsp of salt (if using unsalted butter only) into the butter. And you're done! Don't be intimidated by whipping up an entire cup of butter - just freeze it in small portions and have it ready at a moments notice.