One of the benefits of so many people working from home is that a lot of local chefs are doing (and sharing) more home cooking. I stumbled onto this recipe after falling down a deep online rabbit hole, landing on Chef Rocco's instagram account. Given the delicious-ness of all things Libretto, I knew this recipe would not disappoint. The in-house taste tester labeled these restaurant quality pancakes -- so you know they're a winner!




We just got back from another splendid week at the cottage, filled with a 3L bottle of rosé, outdoor workouts, early morning paddle boarding/kayaking, aperol-spritz dock o'clock, blueberry picking, late night bbq smores, and an engagement! It felt so good to be offline for a whole week, surrounded by family, fresh air and the lake.  

In true Shelley fashion, there's no way I wouldn't tackle the long drive without snacks, so I made a big batch of these before leaving town. They were perfect car snacks, and came in handy all week long before an early morning paddle, or after one of N's long rides. 



We spent majority of the past two weeks at the cottage with my family. Given everything that's going on right now, spending time surrounded by family and away from a computer was just the reset we needed.

In true country style, we did our fair share of eating, drinking, celebrating, gardening and swimming. We ate super well, despite the stress of pandemic groceries, and the inability to just pop to the store for a missing ingredient. The pandemic has given us the time to attempt homemade pasta, and given how delicious it is, I couldn't not whip up a batch of fresh noodles for the family.



Summer, and its ragging humidity, has arrived with a vengeance this weekend. It feels too hot to do anything, including turning on the oven, so we're relying on all things barbecue. This salad originally came together as a way to use up the last of some wilting herbs, and has now become an early summer staple - when asparagus are fresh and in their prime.



Between the ongoing pandemic and recent anti-racism riots, the world is in a weird place right now. I'm doing my part to stay informed, while also trying really hard to not get bogged down by all the stress and emotion. Sunshine escapes on our little balcony, and spending time in the kitchen, are so far, luckily, really helping.

Whether it's tacos, fajitas, or burrito bowls, we eat a lot of Mexican inspired food around here, as I'm happiest when I can top a meal with avocado and/or cilantro. This is one of those meals that works equally well for lunch or dinner, and can be easily scaled up to feed a crowd. Don't skip the pickled onions - they add the perfect hit of acidity and crunch.



With June right around the corner, and social distancing rules still in effect, I'm caught reminiscing about my birthday last year. We hosted friends for an afternoon BBQ, and it was an afternoon filled with little ones climbing on our furniture, an epic crudite platter with green dip and DIY crackers, my go-to rhubarb birthday cake, and sausages on the grill inspired by our time in Argentina. We recreated the meal this week and served it with a side of hot-honey roasted potatoes and a glass of red wine (preferably Argentinian).



It's wild to think that we're entering week 11 of remote work. It definitely no longer feels temporary - and the unknown of how long we'll be tucked away at home is a little unsettling. We're doing our best to stay active (thank you Peloton), soak up the recent summer weather, and curl up with a good book.

This recipe has been sitting in my drafts for a little over a year now, and similar to the recent vermicelli bowl recipe, I'm embracing all this extra time to finally knock some things off the looming to-do list. This salad has become a house favourite, and is a really great way to use up leftover shredded chicken or stale bread.