This is a pretty good version of the dipping sauce that Father and Sons restaurant in Ottawa serves with their sweet potato fries.
This is my version of a New York rye bread with its distinctive caraway flavour. New York rye bread is usually rounded and slightly lighter than other rye breads. I've added white flour to make it a more typical dough, If you like, you can replace the caraway seeds with dill seeds.
This is the recipe for the soaps made by me...
This hearty soup from Canadian Living’s Best Soups and Stews is a perfect lunch or light dinner after you’ve been outside enjoying the wintry weather. Brown sausage, add vegetables, spices, tomatoes and stock and simmer. You can make keep this in the fridge for two days and it also freezes well.
"What would a food blog from a Greek dude be without touching upon Tzatziki? I've been disappointed with the representation of Greek food in North America and in particular, Toronto. I found that once very good Greek eateries are going the way of serving pre-made foods & dips on their menus. Tzatiki has fallen victim to this drive for competitiveness and frankly, laziness.
Here's the classic Tzatziki from a Greek, with little secret...."
Serving: Makes 6 1/2 cups
From the comments on Martha's website, it would seems that the ecessive 4 Tbsp of salt was a misprint for 4 tsp of salt.
Well Michael Lechasseur, de fuss ting to do is cree-ate the rite at-mus-fare bi puttin on some Boney M music…like “Brown Girl in the Ring”. Den yuh gon pour ya-self a big jigger a rum. Nun-a-dem imme-tation won like Bacardi or Captain Morgan. Ya need the rail ting like Eldorado or Demarara XM pun de rox wit a twis-o-lime. Afta ya dun do dat, den yo go hugg up ya woman plenty…because she naw wan hugg yu afta yah smel like garlic, peppa and ting!!!