Featured Ingredients - Food Gypsy

Coming Attractions

Published On April 8, 2011 | By Gypsy | Gastronomy, Kitchen Tales

A fun day of mixology on Food Gypsy, one hit, one miss.  But man when I miss… *gag*.

Hope you’ve had fun with our Friday Afternoon Quickies.

Before we adjourn for a fun weekend of giggles and promised merry-making, we’re leaving you with a little tease of what’s next as we continue “VEG HEAD Month” on Food Gypsy.  More bright, green and red and orange vegetables, some fruit, some grains and even cracking a couple of eggs.

We’ve had requests from readers for a ‘heads up’ on ingredients so they can do a little Gypsy cook-a-long.  I may even answer a couple of pleas for cook-a-long videos.  Which would promise to be — entertaining.  (OMG… really?  Are you sure?)

Look, I’m no Martha Stewart, I spill things and burn things and the blooper reel would be a total scream, but I’ll give it my all to do a decent attempt at being myself.

(Now, Nigella Lawson, she’s more my speed… wine… pork fat… fun.)

So for those looking for a shopping list here you go, a few of the more specialty items we’ll be experimenting with in the next couple of weeks:

Quail eggs, spelt flour, dried chickpeas, black glutinous (sticky) rice, won-ton wrappers, ricotta cheese, pomelo, and blood oranges.

Because food should be FUN.  Being in the kitchen should be an adventure… and cooking… is a life skill.

Have a great weekend. Be good to yourself.


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About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

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