Author Archives: liz feltham

About liz feltham

food writer / cookbook author / culinary red seal certification / newfoundland dog mom

Food 4 Poetic Thought

Posted on May 13, 2013

National Poetry Writing Month is already 2 weeks past–how did that happen? April seemed like it would never end some nights, as I tried to think of something about which to wax poetic. At the start of the month, I … Continue reading →

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Halifax Tastes!

Posted on May 3, 2013

Got a look at the cover of Halifax Tastes back in January, and now here it is! Shipped to stores today, and I’ll be back with news of the book launch. This one has recipes from HRM favourites like Fid, … Continue reading →

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And at the end, dessert!

Posted on April 30, 2013

It’s the last day of National Poetry Writing Month–30 poems, 30 days. And what better way to wrap up a month’s worth of blogging about food than with a dessert ditty? Without further ado, I present to you, Dessert: Treat. … Continue reading →

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Flex Your Mussels

Posted on April 29, 2013

Ah, mussels. Nowhere near as difficult to shuck as an oyster, shorter cooking time than a clam–mussels are the easy, no fuss bivalve. Perfect for beach parties, afternoons at the pub, or speedy weeknight suppers, they’re not only easy but … Continue reading →

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Schnitzel Haiku, doubled

Posted on April 28, 2013

Had the dogs at the lake, swimming. Soaking wet, Fleur decides she needs to roll in the dry sand that forms the small beach area. She’s a Newfoundland dog, so the fine blond sand adhered quite nicely to her thick … Continue reading →

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Just a Taste

Posted on April 27, 2013

With an upcoming dinner party to plan, my thoughts turn to tasting menus. Small plates, little bites, whatever you call them, I love serving many courses of tiny portions. Not only is it more fun for me, but if my … Continue reading →

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Alphabet Soup

Posted on April 26, 2013

Wondering what to put in your soup? Here are some suggestions, from A to Z. Asparagus makes a light spring broth Beets will stain the tablecloth Carrots bring sweet undertones Dandelion greens for adventurous zones Eggplant roasted, for middle east … Continue reading →

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