WINNIPEG: Cooking

I have become a more confident cook. With a nice open kitchen, the girls in school and lots of hungry people I have been motivated to try new recipes. Sometimes I cook for 8 and bring it to Rob's production office to eat with his colleagues.

I have learned that it is incredibly easy to make polenta. Cornmeal, twice the water and way more parmesan cheese than the recipe calls for.

I cook steak, fish with hoisin sauce, chicken on the grill, artichokes, sweet potatoes, red cabbage, acorn squash, Spaghetti carbonera, the usual pesto pasta with potatoes and green beans and then I tried brocolli, orzo with dill...

Most of the recipes come from one single issue of Martha Stewart's Food Magazine.