That time we were on the cover of Covet Garden magazine

Cover page of Covet Garden magazine

Covet Garden cover boys. Photo: Naomi Finlay

Welcome to our home!

My partner and have been featured in the February edition of Covet Garden, a Toronto-based online publication. Each month, the magazine explores a home and gives of glimpse into the lives of the people living in it.

It is Australian-born and Toronto based photographer Naomi Finlay’s lens captured the essence and warmth of our home. We enjoyed opening up our home to publishers Lynda Felton, Jessica Reid and Rhonda Riche

It was quite a treat to share anecdotes of our thrifting road trips throughout southern Ontario, and elsewhere across Canada. Our issue shared our love for Canadiana and all things vintage.

There was an obvious stop into our kitchen that featured our fondness for Fiestaware. We were also able to share our undying love of coffee!

Check it out! Let me know what you think!


Tasting the Past: Ruth Jones’ Custard Pie

Bird's eye view of the cooked custard. The raspberries form the shape of a heart.

Putting some heart into it. While the custard pie cooked, the raspberries made a heart-shaped formation.

It has been a while since I’ve shared at Tasting the Past post, so this post is long overdue. Glad to get back in the kitchen, braving the heat of the over and the Toronto

I had singled out this recipe weeks ago, but never got around to doing it. Summer calls for a light, cool somewhat fluffy desserts, I guess custard pie fits the note just fine.

Ruth Jones’ Custard Pie recipe card had very little information to go on. The card only listed the ingredients and one single instruction: “Bake at 350° F”, no time, or anything. Having never baked custard, a little bit research proved necessary. continue reading

A Tarnished Spoon for The Tarnished Spoon


Sometimes, a little personal touch goes a long way. That’s exactly what happened when my partner offered me the most thoughtful gift: an actual tarnished spoon… engraved with the name of the blog.

Eric, my partner is the proud owner of Lucky Patina, an Etsy shop specialised in vintage wares. While browsing the interwebs, he stumbled upon Wooden Hive, a fellow Etsy store. Kerrie Hunziker-Balma’s creations breathe a second life to vintage silverware. She does so by personalising flatware and repurposing old spoons into wedding favour or neat garden markers with great patina.

A simple gift that has added a spoonful of personality to this blog.Tarnished-Spoon-Spoon-Solo

Tasting the Past: a weekly rendezvous

Tasting the Past: uncovering old-school recipes. Photo: Eric Rados.

Tasting the Past: uncovering old-school recipes. Photo: Eric Rados.

Over Christmas, I received one of the most thoughtful gifts. Well aware of my desire to blog more consistently, my partner offered me a gift in which I am sure to find a great deal of inspiration. He offered me a wooden box filled with old-school recipes.

This 4×6” wooden box is like a culinary treasure chest. From Ruth’s rhubarb coffee cake to Edna’s Russian chow mein, reading each carefully hand-written recipe or clipping is like taking a trip back in time. I intend on sharing this journey right here with you. Once a week, I’ll be tackling a recipe from this mysterious vintage box. I’ve decided to call this endeavour “Tasting the Past”.

I’m looking forward to taking on this culinary challenge, one recipe card at a time. Let’s see how it goes!


This 4x6" wooden box is rich in recipes. Photo: Eric Rados.

This 4×6″ wooden box is rich in recipes. Photo: Eric Rados.

Found: culinary advice on a dish towel.


It’s always nice to have some culinary advice handy, literally… Especially when it’s easily accessible – in the form of a dish towel. This intriguing find was discovered one of our numerous treks to Value Village. I’ve learned over time that one must keep his eyes peeled to make some unique discoveries.

Produced by Lakeland Plastics‘ Home Freezing Advisory Services, this dish towel provides information about blanching vegies. First, it explains the process.

Blanching fresh vegetables in boiling water halts the activity of enzymes and helps to ensure that a good flavour, colour and texture is retained.

Scrolling down the towel, there is useful advice to blanch asparagus, beans, broccoli, beets, brussel sprouts, carrots, cauliflower, celery, courgettes, leeks peas, peppers and spinach.

Some useful tidbits of information, without stepping out of the kitchen.