Kale Apple Soup


Recipe Notes (by Alexia Moyer)

Those of you who know your kale will instantly spot the imposter. “Why, this is savoy cabbage,” you will exclaim, and quite rightly too.

I have yet to see kale in the six grocery stores plus market that make up my local foodscape. But there is plenty of savoy cabbage to be had this season.


It pairs well with bacon and a myriad of other pork products and the leaves make an excellent receptacle for stuffing: because they’re both sturdy and pretty.

Enfin, bref. It’s a workable substitute.
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Two Ottawa Mysteries Revealed

As many of you may have guessed, the authors featured in “Ottawa Postscript” are two of Canada’s most famous.

Photo Credit: Shelley Boyd

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Kanadian Eggs, Fried Sunny Side Up


This is Gwendolyn MacEwen’s recipe for eggs. And she is adamant that these eggs be Kanadian “not Zeus or Easter Bunny” (31). Why Kanadian eggs? Margaret Atwood, who collected MacEwen’s recipe for The CanLit Foodbook: A Collection of Tasty Literary Fare, provides a helpful editorial note.

This is an “anti-mythological variety of egg, which, however, can cross the line and become a REAL or mythic egg if you can manage to achieve the right frame of mind”(31).

This is a lot to take in before breakfast. I say, eat the egg while it’s hot and then we’ll talk about it.
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Ottawa Postscript: Remembering “National” Meal-time Rituals

Ottawa always attracts attention. The city and its government business present opportunities for socializing, celebrating, and politicking over a meal.

Painted in Waterlogue

Here are two famous Canadian writers (outsiders to the city) reflecting on capital fare both real and imagined. Can you guess their identities? Tweet us @canlitfare. or post your answers below!
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