I can hardly believe Canada Day and the Fourth of July are just days away! Have you planned your celebration? For us Canucks, it’s an especially important celebration, it’s Canada’s 150th anniversary. And she’s never looked better!
I’ve talked before about how blessed I feel to have been born in Canada – it truly was like hitting the birth lottery. Beauty, freedom and that oh so famous Canadian kindness. I heart you Canada.
I must admit quiche isn’t a dish I make or order often. But when hosting family and friends for brunch, it’s the perfect dish to serve. It can be made ahead of time, can feed a large group and is just as delicious fresh out of the oven as it is at room temperature. And friends, this Mushroom and Shallot Quiche is divine, the perfect decadent treat for your loved ones.
A couple weeks ago I thought I would try my hand at Linzer Cookies, just in time for Valentines Day. Traditionally made with blackberry jam, I thought I would make mine with homemade Raspberry Thyme Jam, creating what I thought would be an elevated Linzer Cookie. What I did not consider, was that homemade raspberry jam contains a tonne of seeds! While I’m sure there’s some fancy (or super simple, in which case, please share) way to remove seeds from raspberry jam, I lacked the time or motivation to investigate. So off to the market I went to pick up seedless raspberry jam and this glorious homemade jam has instead been enjoyed on toast and homemade scones. A win-win really 😉