In The Hills

This salsa goes well with pork, chicken, turkey or fish and is also nice with crackers and cheese.

Letters published in the WINTER 2012 edition of In The Hills magazine.

Our favourite picks for winter, must attend, must frolic in the snow and must get creative.

The evolution of a salad in three parts.

Tons of hands on culinary events to improve your skills.

Bread pudding, kale chips or chocolate beet cake!

It’s a pack a protein punch of a lunch!

Apple Pear Chutney, Mexican Cooking, Riverdale Farm & Forest Tour and a Turkey Dinner!

I thought In The Hills was just a magazine about B&Bs and real estate, but when I took a closer look, I really liked it and saw how passionate many people are about the issues in the area, especially environmental ones.

Our own highly selective “picks” of just some of the things that make life such a distinctive pleasure here in the hills.

A treat with tea, coffee or a glass of milk!

A good chili is the perfect combo of sweet, spicy, salty and sour.

Preparing duck confit is not difficult, but it is time consuming and requires patience, technique and even love.

“Years ago, we had more intuition. We’ve lost that, but I believe that if you listen, plants will teach you.”

It’s a cross between poutine and French onion soup!

Always use proper identification when preparing wild foods.

Eat what you have around you and you’ll feel more grounded.