Raised Vegetable Garden

It's been a joy and truly a labor of love piecing our raised bed garden together. We learnt a lot from our last/first attempt at gardening and this time we were better planned.

The Best Pizza Dough

We got a bit tired of our whole wheat pizza dough I think we got too accustomed to it and decided it needed some tweaking.

US Road trips

We've made a few road trips around the US. There's a lot to see here and a lot of distance to cover. Here are some of our trips on the east coast.


Panama's carnival celebration in Panama City are supposed to be the second largest in the world. Enjoyed this big party with fantastic street food, dozens of stages and loud music blaring at every corner.


Canada has some of the most beautiful sceneries and landscapes. I hope to drive across to the West coast some day but till then here's a glimpse of Toronto and beyond.

Tuesday, October 29, 2013


I hate vegetables in general and especially if I'm served a vegetable soup that usually freaks me out. Here's an exception to that though. A lovely Minestrone recipe by my wife.


  • dry white beans, 100 gr.;
  • 1 clove of garlic;
  • 1 small onion, 70 gr.;
  • 2 teaspoons olive oil;
  • 2 stalks celery pieces, 100 gr.;
  • 1 medium carrot, 80 gr.;
  • 1 small zucchini, 100 gr.;
  • green beans cut into 1.25 cm pieces 70 gr.;
  • 1 tomato paste, 80 gr.;
  • 1.5 L chicken broth (or bouillon and water);
  • 4/5 teaspoon oregano;
  • 2 tablespoons parsley;
  • 1.5 tsp basil;
  • small pasta, 30 gr.;
  • Parmesan cheese to sprinkle;
  • pepper, salt.

  • Pressure cook the beans.
  • Fry the onions, add the garlic, celery, carrots and cook for 3 minutes.
  • Gradually add other vegetables.
  • Stir in broth and tomato paste. Cover and slow cook for 15 minutes.
  • Stir in chopped herbs, season with salt and pepper.
  • Add the white beans and pasta. Simmer 15 minutes.
  • Serve with a sprinkle of Parmesan.

Sunday, October 20, 2013

Fall Colours in Ontario, Canada

Took a drive down the country side over the weekend to enjoy the colours of Fall. We passed some beautiful farms and lakes along the way. This country has beautiful nature that's for sure.

Sunday, October 13, 2013

Thanksgiving Turkey Recipe

We cooked a fantastic turkey for this thanksgiving. This was a 16 pound bird and baked to perfection inspired by the lively Italian Laura Vitale who has some fantastic recipes.

Laura Vitale's Thanksgiving Turkey

  • Turkey;
  • 1/2 block of butter;
  • Home grown rosemary and thyme;
  • 2 onions;
  • 1 head of garlic;
  • 3 carrots;
  • 4 stalks of celery;
  • Salt, pepper;
  • Chicken stock;
  • Olive oil.

  • Wash and dry the turkey.
  • Finely chop the rosemary and thyme and mix with butter,salt and pepper to form a thick paste.
  • Apply most of this marinade under the skin of the turkey and the rub the remaining on the surface evenly.
  • Chop the carrots, onions, celery  and garlic coarsely and place in the baking pan. 
  • Sprinkle in some salt, pepper and drizzle with olive oil. Pour in some chicken stock.
  • Now place the turkey on top of the vegetables and you are set.
  • Preheat the oven to 350 F.
  • Cook the turkey uncovered for 2 hours at 350 F.
  • Once done, Bask well in the juices, cover with tin foil and cook for another 90 minutes. Make sure to bask the turkey every half an hour during these 90 minutes.
  • Once done, uncover and brown for 10-20 minutes to get that perfect colour. 
  • Remove the turkey from the oven and cover with tin foil and let it rest for 2-3 hours. This is important to ensure your turkey stays nice and moist.