Well, I still have rhubarb recipes gathering dust in my drafts file and I had hoped to post those before popping back here to simply announce that the next instalment of Kate’s Plate is live over at Ottawa Magazine (online and in print!), and yet here I am. Something about the best laid plans going awry… Continue reading
Well, this is kind of exciting– “Kate’s Plate” has gone beyond this little blog! After my first article in print came out in January, I was thrilled to have the opportunity to continue working on a regular food column for Ottawa Magazine…called Kate’s Plate. Who would have thought.
The column focuses on one local seasonal ingredient; I get to play with it and chat with great people in the city. For the spring issue of the magazine the editors had picked rhubarb as the star ingredient. So, in January I embarked on a rhubarb adventure completely out of rhubarb season. I had rhubarb on the brain a lot. Probably too much; I started referring to my very lovely editor at the time, Ruth, as Ruthbarb. (Sorry, Ruth!)
Sounds fun, right? Totally! But also a little intimidating, having mostly just written, taken photos, and cooked for myself without any pressure. So, to anyone who heard me talk about the “edgy veggie”, or who taste tested, or helped in any way — thank you for supporting Kate’s Plate’s first off-blog venture!
The spring magazine should be on newsstands tomorrow, but you can go check out my little column on Ottawa Magazine’s website. One of the recipes is just in time for Purim, too!
Hope you guys like it and, as always, thanks so much for reading.
Happy Cheese Lover’s Day! (There are food “days” for every day of the year now, I think. But this looks official enough for me.)
I did a little research in the name of spreading the good cheesy word — you can go learn about some of Ottawa’s top cheese authorities and their favourite cheeses over at Ottawa Magazine. Continue reading