Travelogue | Musée Rodin, Paris

The Gardens at Musée Rodin | Elsa Brobbey

The Thinker | Elsa Brobbey The Cathederal | Elsa Brobbey

Hôtel Biron | Elsa Brobbey

I’ve started yet another series on the blog called ‘travelogue’, because I realise that even though I allude in the little blurb on the side that I write about travel, I hardly ever blog about travel anymore unless it involves food.

While food will always be the primary focus here on the Whinery, I’d like to every once in a while share some of the lovely sights I encounter on my voyages in search of food. I hope that is ok.

I’d like to start with a visit to the enchanting Musée Rodin.

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Salty Chocolate Chip Cookies

Salty Chocolate Chip Cookies Salty Chocolate Chip Cookies

Salty Chocolate Chip Cookies

Last night was the perfect kind of dreary night to bake cookies like these.
It rained all day, and with it came that familiar dismal chill that has you yearning for warm blankets and cosy cafés, or perhaps an indulgent treat.
These salty chocolate chip cookies go well with days like that; they sweeten the day, making it feel a little brighter.

I’ve made a few batches of these cookies in the last little while and I like them – they’re unfussy and simple to make. They come out chewy, soft and crisp around the edges, and deeply chocolatey with the perfect balance of sweet and salty. They’re lovely for teatime, to share with friends or bring on a road trip.

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Roasted Vegetables with Blood Oranges

Roasted Vegetables with Blood Oranges

Roasted Vegetables with Blood Oranges Roasted Vegetables with Blood Oranges

And so ends our winter that never really felt like winter.

I told a friend the other day that the only thing I liked about this winter was the abundance of blood oranges.
I feel like I say this to anyone who asks about the weather, when in fact it isn’t true.
Our winter wasn’t terrible, it was actually pretty nice and warm, except there’s nothing wintry about that, and I’m afraid nature will probably wreck its revenge with a summer of wildfires and drought.

But let’s get back to those blood oranges, maybe I wasn’t paying attention but I don’t recall having this much blood oranges last year. We’ve gotten bags and bags full of them this season. We love them in cakes, cocktails, dressing, muffins, but mostly we just snack on them.

I’ve been searching for savoury citrus recipes and my friend suggested roasting them and I was like, “why not?”

Roasted Vegetables with Blood Oranges

I love the simplicity of roasted vegetables, especially hearty potatoes, toss in some carrots and onions and you have yourself a beautiful side to go with any meal.
I used to think I was a picky eater but it turns out I’m more of a visual eater, drawn to vibrant wholesome foods that is also tasty, so this roasted vegetables with blood oranges is just perfect.

The vegetables are coated in blood orange juice, coconut oil, lots of garlic with herbs and spices.
I’ve tested several seasonings but I always go back to the coconut oil and garlic pairing, the citrus gives it a nice rounded pop of flavour.

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Breakfast at the Heathman, Portland

Last spring we took a scenic 8 hour train ride from Vancouver to Portland for a long weekend getaway.
We stayed at the Heathman Hotel and had breakfast at the restaurant downstairs in the mornings.

See, long before all this Fifty Shades of Grey craze, I read a moving essay in an old travel magazine about the hotel that made me want to have brunch there badly.

The story was about deeply estranged family, a dying matriarch and the Sunday brunches at the historic hotel that eventually bring them together.

Maybe it’s due to my family dynamics but that article has stayed with me for over a decade; although it’ll be interesting to go back and read it now that I’m in a different place in my life.

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Rice and Lentils

Rice and Lentils

Rice and Lentils Lovely Bouquet, Paris

Rice and lentils make such a perfect pair. It’s become my go-to comfort food because it’s easy, nutritious and deeply satisfying.
We make it at home all the time, variations of it… not really based on a specific recipe, but using the mejadra recipe from the Jerusalem cookbook as a general guide.

When we have the time and desire, we make the fried onions just like in the cookbook, piling it atop the rice and lentils, sweet and caramelized, giving it rich flavourful depth.

We even make rice and lentils when we aren’t home; we made this quick and dirty version a few months back while on vacation, it’s so fast and simple we’ve incorporated it into our dinner routine for those rushed weeknights.

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