THEME BY PISTACHI-O

We ♥ Newfoundland



enroutemagazine:

Rising to the occasion: focaccia loaves “proof” at in the Bonavista Social Club kitchen.Les miches de focaccia du Bonavista Social Club ne manquent pas d’air. 
Photo by / de Yassine Ouhilal Photography.
See more from our November 2012 issue.Découvrez le reste de notre numéro de novembre 2012.

enroutemagazine:

Rising to the occasion: focaccia loaves “proof” at in the Bonavista Social Club kitchen.
Les miches de focaccia du Bonavista Social Club ne manquent pas d’air. 

Photo by / de Yassine Ouhilal Photography.

See more from our November 2012 issue.
Découvrez le reste de notre numéro de novembre 2012.



rebeccasimms:

A famous Newfoundland dinner known as Jigg’s Dinner. Hmm hmm good :-)
(shared by Newfoundland on Facebook)

rebeccasimms:

A famous Newfoundland dinner known as Jigg’s Dinner. Hmm hmm good :-)

(shared by Newfoundland on Facebook)




Newfoundland franchise owner trades in family KFC dynasty for healthier fareRenee Marquis had a dream, a vision really, to open a chain of family restaurants. To give customers healthy, tasty, home-cooked fare — with lots of fruits and vegetables — and packed with down-home Newfoundland goodness and everything else she wasn’t offering in her day job as the owner of 10 KFC (aka Kentucky Fried Chicken) restaurants scattered around the province.“We have beautiful wild produce in Newfoundland, we’re surrounded by the ocean. I want to give people a fresh option, not just haul something out of a freezer or open up a tin and charge premium price for junk food.” (Photo: Paul Daly for the National Post)

Newfoundland franchise owner trades in family KFC dynasty for healthier fare
Renee Marquis had a dream, a vision really, to open a chain of family restaurants. To give customers healthy, tasty, home-cooked fare — with lots of fruits and vegetables — and packed with down-home Newfoundland goodness and everything else she wasn’t offering in her day job as the owner of 10 KFC (aka Kentucky Fried Chicken) restaurants scattered around the province.

“We have beautiful wild produce in Newfoundland, we’re surrounded by the ocean. I want to give people a fresh option, not just haul something out of a freezer or open up a tin and charge premium price for junk food.” (Photo: Paul Daly for the National Post)





knifey:

My 80th time at the grocery store by my house and JUST NOTICED THIS NOW. In the ‘European’ section, peehee #Newfoundland (Taken with instagram)

knifey:

My 80th time at the grocery store by my house and JUST NOTICED THIS NOW. In the ‘European’ section, peehee #Newfoundland (Taken with instagram)



wicked-scoff:

Oh, what I wouldn’t do for a bit of salt beef
I came across a roundtable on Newfoundland cuisine, an online exclusive over at Newfoundland Quarterly, and found myself recalling my earliest memory of food.
I must have been about three years old and living in Grand Falls. My nan and pop were making dinner. I remember the windows in the kitchen were steamed up for what seemed like most of the day. If you climbed up on the counter, and there was never a shortage of boosts to get you up, you could sit there for hours and draw pictures on the window through the steam.
I know now that there was a Jiggs Dinner boiling up on the stove. We didn’t have it often, usually on special occasions or I suppose when someone got a craving for a bit of salt beef. But once the smell of the boiling beef hit the air, dinner couldn’t come soon enough.
I bought a small tub of salt beef (above) recently from Sobey’s in Toronto for $9.99 and cooked up a wicked scoff one Sunday. You can find the complete recipe here. There wasn’t one piece left over.

wicked-scoff:

Oh, what I wouldn’t do for a bit of salt beef

I came across a roundtable on Newfoundland cuisine, an online exclusive over at Newfoundland Quarterly, and found myself recalling my earliest memory of food.

I must have been about three years old and living in Grand Falls. My nan and pop were making dinner. I remember the windows in the kitchen were steamed up for what seemed like most of the day. If you climbed up on the counter, and there was never a shortage of boosts to get you up, you could sit there for hours and draw pictures on the window through the steam.

I know now that there was a Jiggs Dinner boiling up on the stove. We didn’t have it often, usually on special occasions or I suppose when someone got a craving for a bit of salt beef. But once the smell of the boiling beef hit the air, dinner couldn’t come soon enough.

I bought a small tub of salt beef (above) recently from Sobey’s in Toronto for $9.99 and cooked up a wicked scoff one Sunday. You can find the complete recipe here. There wasn’t one piece left over.







olw3k:

February 24th: homemade bread with butter and molasses…

olw3k:

February 24th: homemade bread with butter and molasses…