It has been over a month since I last posted here, but what month.  I finished the phd, moved back to Canada and started life as a postdoc.  Needless to say the days were full of packing, unpacking and quite a few goodbyes.  It was pretty tough, but I am happy to back to blogging and will be eager to share recipes from this side of the pond.

I am officially a Hamiltonian now and am slowly getting used to the new place.  Simon and I hosted our first party this weekend in honor of the Grey Cup.  It was the Roughriders vs. the Alouettes – two great teams.

Let me tell ya we put together quite a spread.  We had a great bunch of people over to watch what was a pretty close game.  We fed them well.

We made sweet potato fries from Deb with a curry ketchup.  There were perogies and bratwurst.  We also had veggies with blue cheese dip and a fruit platter.

Simon made his amazing snakebite chili with plenty of chipotle peppers, which we served with all the good toppings.

I made fresh cornbread to go with it and I also made some chocolate chip cookies and brownies.  There was a lot of food!

At half time we kept everyone fueled up with nachos and fresh salsa.  In the end the Alouettes won (yay!!) and everyone went home pretty happy and pretty full.

I am already looking forward to next year!

Fresh Salsa (serves a crowd with nachos)

  • 6 large ripe tomatoes (finely chopped)
  • 1 small red onion finely minced
  • juice of large lime
  • 1 clove of finely minced garlic
  • finely minced jalapeno or a few dashes of hot sauce
  • a good bunch of chopped cilantro
  • salt and pepper to taste

Mix all ingredients in a big bowl and referigerate a few hours to let the flavours blend.  Serve it with chips or nachos with melted cheese and other toppings.  It also makes a fine addition to a tex-mex salad.