My Muskoka Kitchen

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Just Layed.It used to be a private joke, but true because of how fresh they are, and a short bike ride away at my neighb...
08/31/2026

Just Layed.
It used to be a private joke, but true because of how fresh they are, and a short bike ride away at my neighbours Coop.
Cute, this bunch of ladies that let me take a few photos before going back inside to their daily activities, part of which resulted in eggs for this morning’s breakfast.
Real food, great flavour, and mounded whites that indicate incredible freshness.
We are trying to really connect with, support and share resources with very local community.
Community is more than geography, or bumping into someone at the mailbox.
We had a garage sale recently, and met some incredible people, had interesting and insightful conversations, and realized how many great neighbours we have and hope to know better.
So , where to begin?
Take time, stay open to possibilities, share and support, and find creative endeavours to bring people into connection, conversation and ultimately, a bit of magic.
Thank you Bill and the fine ladies who made the eggs.
On the horizon, we hope to be helping to make maple syrup next year; helping hands, teaching and learning, creating that sweetness of community together.
Stay tuned.
From to yours, in

The Steps of Change.All the preparation in the kitchen to produce something has so many stages; every step of it teachin...
08/31/2026

The Steps of Change.
All the preparation in the kitchen to produce something has so many stages; every step of it teaching something, contributing to the whole, sharpening skills and dexterity, and bringing observations with curiosity, amusement and joy. That’s part of my story in the kitchen, with more of a life philosophy being expressed and continually evolving, much like a recipe.
So, versions are continually happening, keeping this participation fluid, interesting, and not attached to a particular outcome. The ‘Come What May’ expression has some underpinnings, intentions and hopes baked into it, but ultimately will teach me whatever is meant for me to learn through the journey.
Dessert last night was the final stage, shared with the best of friends, which is where savouring begins.
Everything is connected no matter what we are doing, and the ‘How’ of entering in, participating and finding meaning is a most important ingredient.
There’s something to munch on, in and kitchen and life philosophy.

The Golden Bell.This version I brings in the flavours and compatible, integrated textures of Basmati Rice and Thsi Coco...
08/30/2026

The Golden Bell.
This version I brings in the flavours and compatible, integrated textures of Basmati Rice and Thsi Coconut Sticky Rice.
Chop a couple of onions, finely, some yellow pepper and a diced yellow zucchini. Some garlic, paprika and thyme are the key, added flavour. Lightly fry in a pan with some olive oil, until tender.
Make the Bechamel Sauce. Mix theUse just enough to hold it together and for enough creaminess when cooked.
Rice, vegetables and bechamel combine to become the stuffing.
Wash the yellow peppers, cut them in half. Prepare a parchment line baking sheet, and stuff with filling. Spread a thin layer of bechamel on top, and lightly press some breadcrumbs or Pablo on top. Brush with melted butter or spray with a bit of cooking oil.
Bake 400F for 15 minutes, then drop the heat to 375 F for 30 + minutes.
When tender, puffed and done, then can be browns more under the broiler for 3-4 minutes.
All done for tonight’s supper in

Cuttings of Sage.Dry them, Grind some, keep other whole until needed, consider a stash for smudging.I’m thinking of sage...
08/28/2026

Cuttings of Sage.
Dry them, Grind some, keep other whole until needed, consider a stash for smudging.
I’m thinking of sage oil and a sage salt so that its incredible flavour comes through in different ways.
A bouquet of it sits in the kitchen, ready for whatever inspirations come through over the weekend.

No Edits Required for this dessert.Keep it just the way it isAnd cut another slice, please.A ‘done deal’ dessert in to...
08/27/2026

No Edits Required for this dessert.
Keep it just the way it is
And cut another slice, please.
A ‘done deal’ dessert in tonight

No End in Sight! It feels like The Eternal Tart. Bring it again and again, a new cycle of combining cycles of cheesemaki...
08/26/2026

No End in Sight! It feels like The Eternal Tart.
Bring it again and again, a new cycle of combining cycles of cheesemaking, another round of pastry dough, the specialty inclusion lime preserves, and the seasonal touch of fruit.
Always a bit different, always exquisite in some way, always exciting and waiting for the next time of making the pie, the tart, the cake or a hybrid of some kind.
Someone asks, ‘What are you making?
My answer is, ‘WaIt for it, wait and see, wait and taste, then tell me what just happened’
You have to have fun, have curiosity, an impulse to experiment while creating something that brings joy.
It could be anything, but happens through the culinary for me in

08/25/2026

We saw and photographed fungi during a morning walk, but only these known, recognizable chanterelles which fruit each year in the same location, will be on our menu tonight.
Always be 100% sure if what you are harvesting!
The gems have a slight apricot-nutty scent, with forked gills, outer stem yellow with an interior white.
They dye incredibly, for future use.
I feel like I need to discover more places to find them, but, for this year, this small harvest is like gold in

680 g of cheese from 4L of Milk, made at home, and of a quality that is special, delicate, easily pressed in any style m...
08/24/2026

680 g of cheese from 4L of Milk, made at home, and of a quality that is special, delicate, easily pressed in any style mould-container, soon becoming your weekend or winter hobby, and soon becoming a regular preparation once you get the hang of it.
It reminds me of a beloved cheese of my youth, from Italy, called Fiorella.
Now, I have a particular method, of many, that rivals the delicateness & creaminess of that memory.
Quality milk matters. I’m sure I could elevate the quality of cheese with fresh raw milk from some quiet and hidden farm that doesn’t advertise. If that is you or someone you know, we need to meet!
This is easy joy in and from , celebration and looking to explore more over the long winter, sharing and offering culinary classes again to sooth and uplift our culinary souls.

Possible and Worthwhile!Only half an ‘Everything’ bagel, sesame coming through, and ready to build a little monument for...
08/23/2026

Possible and Worthwhile!
Only half an ‘Everything’ bagel, sesame coming through, and ready to build a little monument for what is seasonal with good pairing flavours.
This is simplicity becoming exquisite, very do-able, and creating a bit of Sunday morning delight.
We have those fresh harvested/foraged wild blackberries, raspberries and our blueberry preserve, honeycomb from lavenderhillsfarmhoney , fresh cut lavender, mint and basil, and a peppery nasturtium flower.
A small spread of fresh made ricotta holds everything in place, with a light creaminess.
This is an ‘everything’ morning until tomorrow when ‘everything’ becomes a new expression in

Many things Matter. gets you in the door, but then it has to deliver what it appears to promise.Seasonality matters whe...
08/22/2026

Many things Matter.
gets you in the door, but then it has to deliver what it appears to promise.
Seasonality matters when picking fresh, organic garden or foraged ingredients, and that ingredients peaking, tend go pair well. This insight leads to experimenting with combinations, to please and uplift the palate.
This is part of .
Interaction starts with nature; how ingredients are grown in their soil environment, companion planting and the tending gardener.
As I cook, interaction happens from the first picking, to the preparation and assembly in the playfulness and thoughtfulness of ingredients.
It’s a big, delicious picture to the last lingering bite.
Nothing is exempt from this idea, even a simple breakfast bagel which is finding a higher self.
What we have here are the following mates:
Bagel, Alexis de Pontneuf soft rind cheese, Comte’ cheese, garden gold tomatoes, foraged blackberries, snipped micro-greens of brassica, radish, mustard seed and arugula, nasturtium flowers atop our house-made salmon gravlax.
Half a bagel was more than enough, satisfying in every repeated bite.
What else might turn up on our morning bagel?
Wait for what show up, then put the creative palate into play.

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Gravenhurst, ON

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