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THE YULETIDE TASTE OF THE SUMMERS OF YORE Nestled somewhere not-so-deep in the mythic Laurentian mountains just north of Montreal was a roadside fry shack I knew long ago. A short drive from the family cottage when I was a kid, it was a place of sweet summer magic. The kind where you happily eat at sun-scorched, slightly sticky picnic tables, where the burger buns
National Pickle Day has passed and Pickle Week is a few months away, but there’s no reason we shouldn’t be celebrating these wondrous things year round. Please check out our recent pickle post here if you haven’t already. Now crack open a jar of your faves and let’s take a peek in the “Pickle Trunk” together to see what fun pickle facts float within. (That
“Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked. If Peter Piper picked a peck of pickled peppers, Where’s the peck of pickled peppers Peter Piper picked?” Yeah, that’s what we’d like to know. Where’s that peck, Peter? What the pickled hell is a peck anyway? And is pickle cotton candy really a thing? (Yes.) These are the
YOU DON’T KNOW JACK Ever wondered who Jack is and what’s the deal with the lantern? So have we. Let’s do a little digging together in the old patch and find out. Although people had been making creepy lamps out of root vegetables to scare away evil spirits since the time of the ancient Celts, there’s a particular Irish legend we’d like to share with
SPAM, HAND SANITIZER AND THE 21st CENTURY Pumpkin Spice Spam anybody? We too are given pause at the thought, although rumour has it that it’s better than you might think. We have it on good authority that it carries significant breakfast potential, so ready those waffles. Fine, but what’s the deal with this ever-swelling spread of pumpkin spice-centric products hitting our shelves every year that
It’s that time of year again. You guessed it, we’re talking rakfisk time! If you’re not already somewhere in the vicinity of Fagernes, Norway, get off your ass and do something about it. The Rakfisk Festival is just around the corner, a few mirthful and pungent days commemorating the Norwegian delicacy that is trout fermented in salt and water for up to one year. By
