Welcome to my blog. The web site is all about food and flower art. One of the first food themes will be the re-writing of Judie and Fiona McLeod's original Granville Island Market Cookbook which was first published in 1985.
To make this labour of love a success, we would like to hear from you about your food experiences at the Granville Island Market. There is a form on the website (http://judieglick.com/forms/contactus.php) or send us a post on the blog.
We would love to hear from you.
To make this labour of love a success, we would like to hear from you about your food experiences at the Granville Island Market. There is a form on the website (http://judieglick.com/forms/contactus.php) or send us a post on the blog.
We would love to hear from you.
6 comments:
Great idea Judie
After getting through the traffic on Granville Island, I always enjoy my walks through the market. A stop at the market is a must before all my dinner parties.
I'm finally up and running and telling everyone about this blog. Much thanks to Glenn for getting me here and now Fred will be helping (did I say yelling?) in the future.
Carol Jensson and I have been meeting since summer at the Public Market reviewing the cookbook from '85
and talking about what's changed and what's stayed the same. We'll let you know what we're talking about, what we're making for dinner and how it's going.
Will you let us know about your Public Market experiences what you like about the Market? Fill out our survey found in on this site.
It's been serious snow storms for a week. The Market will get busy now. Can't wait to get there tomorrow. Today it was latkes. Who wants anything more? Need salmon eggs for more potato pancakes later in the week.
Back to it now. The book update has taken a detour: Granville Island is launching a new site with a food section. Look there soon for recipes, tips, and maybe a column by yours truly.
I was surprised to peel a red carrot and the red peeled off. Just orange underneath. Still wishing for that summer carrot sweetness. Seasons change
Variations on potato soup:
I used baking potatoes to make a kale, chorizo, onion potato soup. For a meatless variation, use leeks. Why is all soup better the second day? It just is, so make enough to have again or freeze for another time. Even with just enough soup for one, a light meal can be had by poaching eggs in the potato soup.
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