April 6, 2010
coloured eggs made by the kids, including one from our quail-egg-dyeing experiment
early peach blossom
the best hot cross buns in the world - made at Bond Bond's Bakery in Victoria
a very west coast place to hide the easter eggs
breakfast of champions - HC bun split, toasted, buttered
the cousins show off their Easter hunt spoils
The organic ham
Nana's sky-high lemon meringue pie
table laden for the neighbourhood Easter brunch
Categories: Cooking in Season, Events, My Life in Food
Tags: Easter, Easter eggs, Easter ideas, easter picture essay, family time, hot cross buns, lemon meringue pie, organic ham,
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Chef Heidi Fink is a professional chef, food writer and cooking class instructor, specializing in vegetarian and ethnic cuisines.
Previously Executive Chef of the renowned Victoria restaurant, ReBar Modern Food, Heidi now shares her expertise and enthusiasm through her cooking classes, food articles and culinary tours.
Heidi hopes to inspire you in the kitchen, bringing excitement to everyday cooking and eating well.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 Canada License. www.chefheidifink.com
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