Category Archives: photographie

Flora -part 2

Here are more pictures I gathered through the summer
Voici encore quelques photo que j’ai accumulées cette été.
Graminés rose
Feuilles 2 couleurs
Feuilles 2 couleurs

Strawberry week: Easy Peesy!

The last of this series and the easiest! 

Because strawberries won’t last t’il winter, one of the best options to preserve those amazing fruits is still to freeze them. During the cold months, it will be very easy to use a few strawberries into a smoothie, a milk shake or mixed with some yogurt and cereals for a delicious breakfast.

  1. Remove the leafs and place the full strawberries or cut in pieces on a large plate or cookie sheet.
  2. Freeze them as they are and try to make sure they do not touch each other too much or they will stick together.
  3. The next morning, place the frozen fruits in plastic bags or containers and replace in the freezer.
  4. Then only have to wait until the winter, or your next strawberry craving!

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Le dernier de la série et le plus facile!

Malheureusement, nous savons tous que les fraises ne dureront pas jusqu’à l’hiver. Alors une des façon les plus simple pour les conserver est de les congeler. Ainsi, durant les froids mois d’hiver, il sera super facile d’utiliser les fraises dans les smoothies, milk shake ou encore mélangé avec du yogourt et des céréales pour une petit déjeuné santé!

  1. Bien équeuter les fraises, et les placer sur une grande assiette ou lèche frite, ronde ou en morceaux (à votre choix).
  2. Congeler l’assiette tel quel, laissez de la place entre les fraises pour qu’elle ne se touche pas trop sinon elle vont coller ensemble.
  3. Le lendemain matin, placer les fruits congelés dans un sac en plastique ou dans un contenant et remettre au congélateur.
  4. Ne reste plus qu’à attendre l’hiver ou votre prochaine envie de fraises!!!

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Strawberries on a cookie sheet
Strawberries on a cookie sheet

Strawberry week: Jamming Up the Jam

Voici la recette parfaite de confiture au fraises maison de ma grand-maman.

Chez nous, tout le monde l’adore sur leur toasts!

Confiture cuite
  • 8 tas. De fraises coupés (ou tout autres petits fruits)
  • 8 tas. de sucre
  1. Brasser ensemble et attendre entre 2 heures et toute une nuit pour faire fondre le sucre dans le jus des fruits.
  2. À feu lent faire fondre le sucre doucement et ajouter ½ c. à thé de beurre (pour diminuer l’écume). Ensuite faire bouillir à gros bouillon 2 bonnes minutes .
  3. Retirer du feu et ajouter la pectine. Brasser 5 min constamment. Laisser reposer 4 à 5 heures minimum et brasser à l’occasion pour faire descendre les fruits. Sinon les fraises vont rester au-dessus de la gelée.
  4. Bien laver, rincer, ébouillanter et essuyer les pots et remplir de confiture.

Se conserve au frais pendant 1 an.


Here is my grandma’s jam recipe. Perfect for your toast in the morning!

Everyone here loves it.

Cooked Jam recipe
  • 8 cup of cut strawberries (any other berries would work too)
  • 8 cup of sugar
  1. Mix well and let rest at least 2 hours or even overnight before cooking it to let the sugar melt with the juice of the fruits.
  2. Start on a low heat to slowly melt the sugar. Add ½ teaspoon of butter to reduce the amount of foam. Bring to a strong boil for a good 2 min.
  3. Remove from the heat and add the pectin. Mix well for 5 minutes then let rest 4 to 5 hours. Keep mixing occasionally. This step is important to make sure the strawberries don’t float over the jelly.
  4. Pour in jar previously well washed, rinsed, boiled and dried.

Keep 1 year on a cool shelve.

Strawberry week: Jam’in Jam

La semaine passé, je suis allée visiter ma grand-maman et je lui ai demandé qu’elle m’enseigne comment faire ses confitures. Nous avons passé une merveilleuse après-midi à popoter et à jaser!

Alors voici notre première recette qui est toute simple et parfaite pour les aprentits cuisiner !

Confiture sans cuisson
  • 8 tas. De fraises brisées (au blender ou pile patate)
  • 2 tas. de sucre
  • 1 enveloppe de pectine clubhouse

Bien brasser le tout

Ce conserve au congélateur

Nous aimons mangé cette confiture avec les crêpes durant l’hiver!


Last week I visited my grandma. I asked her to show me how to make her jam recipes that everyone loves. We spent a great afternoon cooking and chatting.

Here is our first, very simple recipe, perfect for apprentice chefs.

Jam without cooking
  • 8 cups of mashed strawberries (use a blender or potato masher)
  • 2 cups of sugar
  • 1 packet of clubhouse pectin

Mix well

Keep in the freezer

We like to eat this jam with crepes or pancakes in the winter!

Salads recipe – Jazzed up!

To start off, I am not a very big fan of green salads, it seems too bland to me. I always like to put a lot of different things in my salads.

I think I found the secret! I’m sharing with you my perfect combination for a great salad.

  • Good romaine lettuce is always a winner for its crunchiness – I think 
  • Lots of vegetables: cucumbers, peppers, tomatoes…
  • Lots of fruits fresh or dry because they make me happy, for example: strawberries, or dried cranberries…
  • Don’t forget to go NUTS!: I love using roasted walnuts or almonds 
  •  Being cheesy makes you feel good! some feta cheese for example will add a fun dimension to a bland salad!

– The trick here is to be overly generous with all the ingredients but the lettuce!

– I also make my own salad dressing mixed in a little jar using to taste some

  • Olive oil
  • Balsamic vinegar
  • Honey
  • Dijon Mustard
  • Salt and Pepper

I hope you have lot of fun Jazzin’ up your salads this summer!


Refreshing Ice tea!

Usually I make ice tea in a big pitcher, hours before my guess arrives to give it time to cool down. It is delicious, but you need to think about it early, it is not very fast!

The other day I made some express ice tea, to enjoy right away. It is very easy and very refreshing, just what I needed that day! I will certainly make more this summer.

  1. I strongly brewed some white White tea -double the tea quantity (it will be diluted with the ice cubes)
  2. I added about a table spoon of sugar per cup of boiling tea
  3. I poured the tea in a glass full of ice cubes
  4. I pressed half a lime into each glasses!

Voilà! a very simple recipe, refreshing for those hot summer days

D’habitude, je fais du thé glacé dans un gros pichet, plusieurs heures avant que mes invités arrivent pour avoir le temps de tout refroidir. Ce n’est pas vraiment pratique, car il faut y penser bien à l’avance.

L’autre jour, j’avais envie de thé glacé, et je n’avais pas envie d’attendre! Alors, je me suis lancé, j’ai expérimenté une nouvelle recette et j’ai aimé!  Super rafraîchissant! Je suis certaine que je vais refaire cette recette cet été!

  1. J’ai d’abord infusé du thé blanc, avec 2 fois plus de feuilles (car le thé sera dilué par les glaçons)
  2. J’ai ajouté 1 c. à soupe de sucre par tasse de thé chaud
  3. J’ai versé le thé sucré dans des verres remplit de glaçons
  4. J’ai pressé le jus de 1/2 lime dans chacun des verres

Super simple et rafraîchissant, c’était délicieux!

Ice Tea - Thé glacé
Ice Tea – Thé glacé

Summer is Coming

You know that summer is coming when… fiddle heads grow along the rivers.

Once a year, I make a point of eating this local amazing green, that reminds me of an asparagus. They are fairly easy to find at the small local grocery or on the side of the street if you have some growing in your region.

Make sure to handle and cook them properly. I rinse them carefully and boiled them in water for at least 10 min. I also change the water half way through the cooking because the water gets pretty dark in colour. I stop them from cooking by transferring them into iced-cold water because I find they get quite mushy otherwise.

You can eat them with some butter, or lemon juice. I also like them with some vinegar.

If you want to use them in some pasta or sauté, you must boiled them first! Make sure to cook them well, as it is possible to get food poisoning if under cook.

BBQ night

It was a sunny Friday evening! We felt like hanging out on the patio, why not invite friends over and make some BBQ!

On the menu

White Sangria
Mediterranean Dip
Home made Burgers

For The Sangria, I mix together in a pitcher

  • A bottle of white wine Pinot Grigio
  • 1/2 cup of vodka
  • 1/2 cup of sugar
  • The juice of half a grapefruit
  • The juice of half a lemon
  • The juice of half a lime
  • I cut the rest of the grapefruit, lemon and lime in slices to put in pitcher

Upon serving, I place some ice cubes in the wine glasses and filled about half with Tonic water and half with Sangria.

It was very refreshing!

White Sangria
White Sangria

If you haven’t notice, I love Ricardo’s recipes! This Mediterranean dip was amazingly good! maybe we were hungry… but still everyone love it!

Mediterranean Dip
Mediterranean Dip

I made my own burger patties. I do not follow any recipe, but the basics are very simple:

  • 3 pounds of ground beef
  • 1 egg
  • about 2/3 cup of bread crumbs
  • 2 teaspoon of taco seasoning 
  • 1 tablespoon of burger seasoning

Don’t be shy to adjust quantities to your taste! I do not measure often, those quantities are approximate. 

Also if you end up with too many patties, we just froze them raw in bags so they do not touch each other and next week if we have a craving for burgers it will be of no troubles. 

Do no forget to put some cheese on your burgers and add as many toppings as possible.


How do you like your BBQ dinner? Please share below your favorite recipe! 

Classic Mug Cake

FYI I am a big fan of desserts, but at the same time we are all trying to eat healthier! Who isn’t these days! 

Let’s talk about the famous Mug cake! I am sure I don’t need to sell it to you: a small cake in a mug, ready in less than 5 min will light up your day! Trust me!

I have tried many different mug cake recipe from blogs and websites, but I always go back the Ricardo one. Not too sweet, very easy to make (without egg) and just delicious! Perfect for my chocolate cravings!

Here is the recipe in English 

Pour votre information, je suis une fan de desserts, mais de nos jours on essai tous de manger plus santé! 

Alors voilà, ma solution pour mes envies de chocolat, le fameux Mug cake! Un petit gâteau dans une tasse prêt en moins de 5 minutes!

J’ai essayé plusieurs recettes de différents blogs et de différents site internet mais je reviens toujours à la recette de Ricardo. Elle n’est pas trop sucré, facile, sans œuf et juste délicieusement bonne. 

Voici la recette en français 

Empty Mug!
Empty Mug! – Ma tasse vide!