Yep, 5 years! This blog is getting old! When I created Sweet Salty Spicy 5 years ago I definitely didn’t think it was a long term project. But it seems it is! I started the blog at the end of the summer before starting my bachelors degree, and I am still at it and beginning my second PhD year. Crazy! While I do let life, my school
I love cranberry juice. While the extra tart flavour of cranberries is usually toned down by either sugar or sweet fruit juice, here beets have that function, yielding a hearty and not-too-sweet flavour (and beautiful color). There is even some greens hidden in there, and parsley to detoxify after some holiday partying!
I was at a restaurant earlier this month and saw that their special was a cranberry and apple savoury scone with rosemary in it. I loved the idea of using rosemary in scones and although I never think to use fresh cranberries in my recipes, I actually love them! So I decided to recreate the savoury scones are home. And then because I wanted to use applesauce
Soup is a fall and winter favorite of mine. However, I don’t tend to eat appetizers unless I have company so I prefer to have my soups as a main dish. While some soups (usually those including beans and grains) fill me up, some just don’t cut it as a main dish. And now I’ve found the perfect solution: cornbread! I love cornbread and finally
I got a beautiful red kuri squash in my organic food basket a couple weeks ago. I never had this squash before. I love all squashes and this one is definitely a keeper, with a deep orange flesh and slightly nutty flavour. I decided to make a creamy soup with my beautiful squash. I wanted to add some garam masala at first, but I finally opted for