Journal •

Featured: Verily Magazine III


I am pleased to announce that my work has been featured on the Verily website once again! Head over to snag three of my favourite cocktail recipes to regale your guests with during the winter holidays.

This was my first attempt at mulled wine, and I must say – I am hooked! The fruitiness of the pomegranate juice beautifully complements the full-bodied smokiness of the cabernet. Read the full article here.





Featured: Verily Magazine II


Many things are afoot these days, including this lifestyle piece I wrote for Verily Magazine, complete with photographs. I ogle over the charming utility of mason jars and how they can be filled with homemade goodies for the holiday season – surprise, surprise.

In other news, Neil and I have finally found a cabin to stay in during the early days of December to celebrate his birthday and the lull before the holiday storm. It is a self-sustained, solar panel operated studio on its own island located over a sandspit connected to Chesterman Beach in Tofino. We are beyond excited to spend our days winter surfing, taking long outdoor showers and cooking beef stew on the woodstove. Photos to come!



For the Winter Months: Pepper Jack Cottage Pie


There is nothing quite like cottage pie. After all, it’s a heartening marriage of two go-to comfort foods – beef and mashed potatoes – sandwiched in a single pot and slowly baked to perfection. What more can one ask for? Last night, I decided to add a sexy twist to this winter classic by substituting cheddar with a block of pepper jack and adding Russian garlic to the mashed potatoes. Death by happiness.


Pepper Jack Cottage Pie (Serves 6)

What You’ll Need:

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Pepper Jack cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1 clove Russian garlic, crushed
1/4 cup shredded Pepper Jack cheese


  • Boil potatoes in salted water until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, crushed garlic, finely chopped onion and 1/4 cup pepper jack cheese. Season with salt and pepper to taste; set aside.
  • Boil carrots in salted water and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees.
  • Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown.



Photo Credit: The Denizen Co.

Local Lens: Laura D’Art


Though Laura is currently based out of Nashville, TN, I wanted to share her work with you because her aesthetic style poignantly captures the hazy, ethereal quality of autumn in British Columbia. Her recent work from a weekend road trip along the Oregon Coast perfectly illustrates a slow, relaxed, appropriately boozy rendezvous between a group of scarf-wearing kindred spirits. You can spot Laura’s work on the Kinfolk website as well as her blog which is chock-full of quiet recollections and delicious inner monologues. Enjoy.









Photo Credit: Laura D’Art

Breakfast for Dinner: Pesto Risotto with Sundried Tomato


There is nothing more glorious than slow, Sunday mornings. I love letting the pale sun lure me out of the covers. I love being hugged by the aroma of dark roast coffee. I love having the time to cook a mean breakfast, complete with wholesome carbs and a heaping dose of TLC.

In fact, I love Sunday breakfasts so much that sometimes, I like to replicate them for dinner during the weekdays. Especially on those days when nothing seems to go right, when Lady Luck has seemingly turned her back on you – that’s when I like to sit down in my pajamas, wrap myself up in a cozy blanket and eat Sunday breakfast for dinner whilst relishing in the fact that these last remaining hours of the day are, in fact, mine.

With a full heart, I present you with a most flavourful breakfast-for-dinner candidate: Pesto Risotto with Sundried Tomato. The pesto will surely whet the appetite as the creamy risotto melts your troubles away. If you wish to get into the true ‘breakfast’ spirit, top it off with a fried egg.


Pesto Risotto with Sundried Tomato (Serves 4)

What You’ll Need:

1/2 cup dry white wine
5 cups chicken broth
1 cup water
3 tablespoons extra virgin olive oil
1 onion, chopped
2 cups arborio rice
1/2 cup sundried tomatoes, chopped
3 table spoons homemade or store-bought pesto
1/4 cup grated mozzarella
Salt and pepper to taste


  • In a medium saucepan, bring the broth and water to a simmer.
  • In a large pot, heat the oil over moderately low heat and add the onion. Cook until translucent, about 5 minutes.
  • Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.
  • Add the wine and cook, stirring frequently, until the wine has been absorbed.
  • Add the sun-dried tomatoes and about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.
  • Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes.
  • Stir in the salt, pepper, pesto, and mozzarella. Serve the risotto with additional mozzarella.



Photo Credit: The Denizen Co.