So, we’ve got some news.
It’s a few weeks coming but better late then never. This right here is our new home for the next month or so. Pretty amazing right?
If perhaps you have a hankering to move out to the country to retire or start your own lil’ bed and breakfast, you can also buy it. Yup, that’s right the guest house is for sale. Steeped in history, Oakdale, its former estate name, is full of the kind of character you just can’t reproduce these days. It’s well worth a drive to Maitland just to see it. You see, the man and I have left our city digs to help a friend. I’m rocking the kitchen at his resto Bing’s Eatery & Socialhouse (also for sale by the way) and he’s put the tool belt back on. Quite the working holiday.
But that’s not the only news.
Since we’ve been here, a few cool things have happened. First, I was on CBC radio with the awesome Simon Thibault chatting food obsession, tree planting, and even whipping up some mint brownies. You can find both the recipe and podcast on CBC Information Morning’s site.
Then, I went and made it to the second round in the Halifax Food Blogger + Local Conections Sausage Fest 2013 Recipe Contest with this bad boy. If you are in the city this Sunday, head to the Incredible Picnic & Sausage BBQ event at the Halifax Seaport Market to see who takes homes first. There’s also two other cooking contests full of sausage love plus loads more sausage to shove in that pie hole. I’d make plans to be there.
Lastly, there’s a few other projects I’ve been working on but that’s all top secret for now. And that new blog site? It’s on it’s way real soon, finished or not. In fact, this will be my last post at the old blogspot. I hope you’re ready for it cuz shit is gettin’ real.
- 4 ears corn, grilled, cooled and kernels cut from cob
- 2 avocados, cubed
- 2 tomatoes, diced
- 8 green onions, sliced
- Handful cilantro, chopped
- 1 lime, juiced
- 1 tablespoon maple syrup
- 1 teaspoon chipotle puree (or less if you can't handle the heat!)
- 2 tablespoons olive oil
- Whisk together dressing. Combine with remaining ingredients. Season to taste with salt and pepper. Serves 4-6.