The Yum Yum Factor

Yup, we are in the midst of a global pandemic. We are all spending way more time in our homes than usual and for some of us who are not working, that means ALL of our time in our homes. While I have watched all these people teach themselves how to knit, learn Mandarin, choreograph family dance routines and bake sourdough bread four times a day, I have been allowing myself to do nothing. Doing nothing is an option, by the way. Doing nothing has been my way of coping, of keeping myself calm and hold the zombie apocalypse fears at bay. We can't all be A type git' er done people and we all do what we need to do to stay sane. We are eating well but my guys really miss pizza and I am not super comfortable ordering it out. I am not at the full on paranoid, pressure washing my mail stage, but I do feel more comfortable ordering food that I can pour into my own pots and reheat, like Thai or Indian food. We have also had a couple of great meal kits from some of our favourite local r...

In my continuing efforts to attain world peace through food, today we are going to look at the similarities between Middle Eastern food and Jamaican food. I was asked to come up with a BBQ recipe using a Grace's Jerk Product as part of their #GrillWithGrace campaign and since you will always find Grace's Jerk Seasoning as well as the marinade in my fridge, I didn't hesitate to accept the gig. I have never really perfected my own jerk, to date, and so I use Grace's all the time. Shack is really picky about jerk and he doesn't like it too allspicey and he doesn't like too hot and since he loves the flavour of Grace's Mild Jerk Seasoning and Marinade, that is what we go with. We always have to keep the picky toddler happy. The traditional way to use this stuff is to rub the seasoning paste all over your chicken or pork and let it sit in the fridge overnight and then cook it, preferably over a grill and it's delicious as is, straight...

I realize that summer is on the way out the door and it's probably a bit late to be busting out another burger recipe now. Where was this tasty turkey burger recipe a month ago, huh?? Well, this has been a weird summer for us and we haven't even grilled all that much. The weather has been wacky, Shack has been working too much and we have been on a terrible eating schedule with too many days of super late lunches and then no real dinners. Better late than never though. I don't know where the original recipe for these things came from so I can't give credit because I have been making them and tweaking the original recipe for years. For the most part, I have a hard time selling a poultry burger to Shack. He likes his burgers out of freshly ground beef with nothing but a good whack of salt and always says turkey burgers are dry. Of course, every time I make these ( I never actually tell him we are having turkey burgers before hand so he can't complain...