So I made an avocado cornbread without avocado AND I put cumin and cayenne pepper in it. Last Sunday we celebrated Canadian thanksgiving by doing what we do best, preparing more food than we probably should and giving thanks for the fact that we could. This cornbread had the pickiest eaters at our table asking for seconds and thirds (yes I'm calling you out Sheldon). My family of 12 devoured it and sent me back home with a clean pan and a request to please make more and perhaps this time put the avocado in it.
What do you do when you're on vacation? I cook, or rather I take cooking classes if the cuisine is something that I'm really interested in, and this vacation has been no exception. This week I'm in the City of Lights, where I learned to make baguettes, fougasse and totally indulged my rather unhealthy obsession with almond and chocolate croissants.
So this month of the Canadian Food Experience project, and this month Valerie from a Canadian Foodie challenged us to write about preserving. I really struggled with this because I don't really make preserves, or so I thought. The Canadian Food Experience project brings together food bloggers, from across the country, to share their collective regional and cultural food experiences.