Momofuku Bagel Bombs

This summer has been busy, but it’s also been pretty great. Last weekend I flew out to Toronto to celebrate the marriage of my amazing friend Heidi to her now-husband Colin. It was an incredibly fun trip, flying with my friend Megan and staying with our friend Lauren. I don’t know how I manage, but whenever I visit Toronto, it’s in July, and it’s generally obnoxiously hot, this trip was no exception. Thankfully Lauren had an amazing fan, and we powered through!

The wedding was beautiful and Lauren and her boyfriend, Brian, were awesome hosts (no surprise there)! Food highlight of the trip (other than the amazing wedding food!) was Lauren making Momofuku bagel bombs. I’ve actually had this recipe tucked away for a long time, but as with most things Momofuku, I was somewhat intimidated. But, Lauren confidently whipped these up, and I helped her wrap the dough around the cream cheese plugs, and they were incredible! These are actually really easy, they just take a bit of time to prep, with the plugs needing some time to freeze and the dough needing to rest. That said, prep these on a Friday night, and your Saturday morning will be GLORIOUS. The real perk of these is that you can mix up the filling, and I am planning on adding some smoked salmon and dill next time around.


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Scrambled Eggs Gordon Ramsay style

The sun is out! Well the sun is out and I am now a little sick. I’m totally muddy in the head, have a sore throat, and feel totally rough. Ooph, not the way I wanted to start the heat of summer! I took a bunch of oregano oil, and drank an insane amount of water, and alternated between overheating and freezing. So here’s hoping this ritual will kick this cold’s butt before it truly settles in. For breakfast I made a super easy batch of Gordon Ramsay’s scrambled eggs.


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Blueberry Muffins, a birthday treat

This past week I had my 26th birthday and it was nothing short of lovely. For a birthday on a Wednesday (middle-of-the-week celebrating is never fun) I had a wonderful day. At work, my lovely co-workers took me for lunch and then I received four chocolate bars in the days following my birthday, who doesn’t love birthday boxing days!

I am also proud to say that I finally submitted our passport stuff so soon I can be as international as I want! I’ve aways had a passport, though this time I let it deeply expire. In the future I wont let it expire and I can do the simple renewal process! Thank goodness for the increasing fees that encouraged me to get on top of this before July 1st! Speaking of which, I hope everyone in Canada has great Canada Day plans, and all you readers in the states, well you still have some planning time for your big day!


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Sausage and Egg Casserole

The weather has been rather crummy the last few days, leaving me uninspired! I was happy to get out of the apartment to spend the day with my good friend Heather as we worked away on our project reports, but I returned home with soaking boots and a general feeling of dampness. I love Vancouver, but being unemployed AND stuck in an apartment while it rains definitely isn’t my favourite. I do have to say, I’d be a lot less happy in a snow-blanketed city, so there is that!

Hospice Yukon approached my mom about writing a piece for their newsletter about how our family celebrated dad’s life without having a typical service. Mom wasn’t comfortable writing it but asked if me and Kel would be able to. So we are going to start working on that tomorrow and I am going to check with them about the right to post it here as well. I know that there is a growing trend towards non-religious celebrations for both good and tragic things, so I am excited to share our experience and what the gathering of friends meant for us and our father’s memory. So, hopefully more on that later!


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Flourless Pancakes: Cream Cheese pancakes spiced with cinnamon and cardamon

I am a week into unemployment (or uninternshipness) and have been slowly but surely working on my paper, moseying about my apartment, and applying for a stack of really great job opportunities. I’ve finally opened my mind to the possibility of moving away from Vancouver, somewhere like Toronto, if I am able to find something great out there. I’ve just applied for a really wonderful position at a progressive company that I’ve had my eye on for the last year, so it would be wonderful to work with them. It will be a very sad thing if we have to leave Vancouver, we’ve certainly felt like we belong here, but sometimes you have to do what’s best for your career and Gen is on board. So, we’ll see where all this goes.


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Bacon Frittata Muffins

Inspired by my friend Caelin and her love of Nom Nom Paleo’s Mini Prosciutto-Wrapped Frittata Muffins, I whipped a batch of my own. They are tasty delights and Genesis and I will be making these again and again. I will make twice as many next time so I can report back on their freezablity. In the meantime these treats are totally Keto-friendly (essentially lacking in many carbs) and Paleo. Cook them up, switch up the veg and enjoy! I marked things that are optional, but really all the veg is totally optional, in that you can option in and out any veg you like.

Bacon Frittata Muffins


  • 1 package (250g) of bacon
  • 1/2 medium onion, finely diced
  • 3 cloves of garlic, minced
  • 1 small zucchinis (or one regular one), chopped into 1/4-slices
  • 4 mini bok choy heads (or a handful of spinach, swiss chard, kale, etc.)
  • 6 pickled artichoke heart quarters (not for everyone, again, go with what you have an what you love), chopped
  • 8 eggs
  • 1/2 cup ricotta cheese
  • 1/4 cup heavy cream
  • pinch of salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper *optional
  • 1/4 tsp paprika *optional


  1. Heat oven to 400°F. Have a muffin tin on hand.
  2. Cook bacon flat in a pan. Don’t cook until totally crisp, but just cooked and still pliable. They will crisp up a bit more in the oven. Drain and set aside.
  3. Sauté your onions and garlic in the bacon pan until the onions are translucent. Set aside.
  4. Dice and chop the rest of your vegetables and set aside. Bite sized and smaller chunks are key, these are not fork and knife treats.
  5. In a large bowl whisk together your ricotta, eggs, heavy cream, salt and pepper, and other desired spices.
  6. Whisk in your onions and garlic, veggies and stir until well combined.
  7. Lay your bacon slices into the muffin cups, one slice to go around the edge and chop a piece to cover the bottom.
  8. Spoon your egg mixture into your bacon cups, if you have extra, make it into an omelet!
  9. Bake the muffins until they are no-longer jiggly, about 15-20 minutes.
  10. Devour.



Ham and Cheese Scones, a Sunday brunch idea.


I had these on my mind all morning, thinking that they’d be the perfect thing for my sister, mom, and I to take to the hospital on our sleeping nights, so we could have a savoury treat for breakfast. I’ve never made savoury scones before… well I’ve made biscuits, and these turned out pretty great. They are pitch-perfect for cheesiness and haminess (that is totally a thing); they are crunchy and tender; they are flaky and portable. Hospital breakfast achievement unlocked!
In non-food related news, we are coasting along. It is strange to think that I’ve been up north for a month now. I am happy to be here, any time spent with Dad is good time. I miss Vancouver quite a bit and I certainly miss my husband who has been great about this whole situation. Getting to see him last week, for my brief stint in Vancouver, was wonderful. We brought the nurses some Cookie Dough Dip  and Cheese Straws to show our appreciation for how great they’ve been. As weird as it is, we really feel at home at the hospital, we’ve gotten to know everyone and are feeling comfortable. On a crazy note, the RCMP were called to the hospital to deal with a patient across the hall last night.
Early in the evening I heard him grumbling at a nurse who was bringing around night snacks. She told him to stop swearing at her and went on her way. Well, not long after, Dad’s nurse went into this guy’s room and caught him smoking… in his hospital room. Well she rightfully flipped her lid and was yelling at him, “What is wrong with you?! This is a hospital!” The guy tried to argue with the nurse and she left down the hall. They forcibly discharged him and when he refused to leave, they called the RCMP to get him out of there. Apparently he damaged the room, had been abusive to nurses, and smoking was the last straw. Madness!
Whitehorse General Hospital is no Seattle Grace but there are a couple of exciting moments (Mom and Kellie were coming up to relieve me from night stay and found a long blood trail in the elevator that went through the surgical ward).

Ham and Cheese Scones

Adapted from Emeril’s similar recipe.


  • 1 cup of diced ham (I cut two 1/4-1/3-inch thick slices off of a ham we had in the fridge and diced those. Cut the slices into 1/4-inch strips and then cut the strips into 1/4-inch dice)
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 cup butter
  • 2 1/2 cups sharp cheddar
  • 1/2 cup thinly sliced green onions
  • 3/4 tsp freshly ground black pepper
  • 1 1/2 cup milk


  1. Heat the oven to 400°F.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Using a pastry cutter, or your fingers, cut in the butter until you have pea-sized pieces that are well combined with the flour mixture.
  4. Add the cheese, green onions, ham, and pepper and combine well.
  5. Add 1 cup of milk and work just until it becomes a sticky dough, adding more milk as needed, up to 1 1/2 cups. Stop once the dough has come together, do not overwork.
  6. Turn out onto a lightly floured surface and pat into a flattened circle, about 3/4-inch thick. Cut into wedges and transfer to a greased or parchmented baking sheet., leaving some space between each wedge.
  7. Bake for 15-20 minutes, checking for doneness by busting one open. They are done when they are golden and the inside is flaky.
  8. Move to a wire rack to cool briefly then eat away!

A text-free shot. Lovely.

Bonus photo of my parent’s yard in the vibrant fall colours!