Kanadian Eggs, Fried Sunny Side Up

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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

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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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Capital Meals: Sampling Canada

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Introducing our new series of blog posts on Capital Meals. The first post in the series is called Entrées through Ottawa, and is set to come out on January 26, 2015. Follow our RSS Feed, or add us on Twitter @canlitfare, Like Us on Facebook, or Google+ to keep up to date with the Capital Meals: Sampling Canada Project.

Photo Credit: Shelley Boyd

 

Written By: Robyn Clarke

 

Brownies

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Recipe Notes (by Alexia Moyer)

Apples Under the Bed has already made a few appearances in this “cooking CanLit” project, but I have yet to describe the premise out of which this publication emerged. Its editor, Joan Coldwell, approached a number of writers and artists and asked them, “How or when did you learn to cook” (7)? And they responded with recipes for “Baked Indian Pudding” (Pat Martin Bates), “Clafoutis aux Fruits” (Jennifer Waelti-Walters) and reflections on the culinary applications of dandelions (Sheilagh Foster). There are many.
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