FoodPress

The past few days have been macaron mania in my kitchen and I’ve still only made about half my list of flavours. I made lemon, pistachio, chocolate hazelnut, and coffee. They’re all absolutely delicious although the texture is a little off in all of them in one way or another.

We had some friends over this past weekend and I went a little fruity-wine-crazy for the occasion. I usually default to white wine sangria, but lately I’ve been favoring red wine, so I wanted to give its sangria counterpart a try. Consequently I made too much of each to fit in my fabulous containers that I had no other choice but make a combination of the two. One of the perks of sangria is that you need to buy cheap wine.

In the United States, sardines are the wallflowers at the culinary sock hop.  Alone, unloved, lampooned in cartoons.  Too bad.  Sardines are cheap, unbelievably good for you, and as everyone in the Mediterranean well knows, absolutely delicious with a rich meaty flavor.  They’re packed with protein and nutrients that contribute to cardiovascular health, like vitamin B-12 and the omega-3 fatty acids EPA and DHA.

Although I will always and forever be a winter girl at heart (hence the yearly stream of holiday tunes and bi-weekly watching of Christmas movies), there are plenty of things to love about springtime. After all, if the outside can’t be covered in snow, it might as well be green and leafy and flowery and beautiful, don’t you think? Spring gets the flowers blooming, the birds chirping and the produce section of the grocery store looking like a right mecca of homegrown goodness.

Most of us can probably remember hearing the sweet melody of the ice cream truck in the distance as it approached your street on a warm summer day. Your excitement would increase as its happy song got closer and you’d scramble to gather whatever money you could squeeze out of your parents or piggy bank. You’d fly out the door, hoping that you didn’t miss it and wait eagerly as it came to a slow right at your feet…