It’s simple, easy and can actually give back to the community. It works no matter what kind of food you eat, as long as you practice moderation (no second helpings) and remain consistent in applying the method. In fact, the ‘method’ will ensure that you apply it consistently. Guessed, yet?Read More →
Our recent post on why so many restaurants close so often, so soon after they open triggered a flood of inquiries about what we’re up to these days at Maggie J’s Contemporary Catering. Well, we’ve made some changes and now seems as good a time to trumpet them as any!Read More →
Yup… There’s a good reason I haven’t been posting regularly over the past few days. I actually injured myself in a fall. Not skiing silly on the half-pipe, not snow boarding, not trying to make a Triple Axel on the rink… No, it was something much more mundane but much more germane to this blog…Read More →
This is our 100th post to Maggie J’s Fabulous Food Blog! Seems like only yesterday… But it was actually last August – ten months ago – that we welcomed you to these virtual pages. A lot has happened since then!Read More →
Mary Poppins was right! A spoonful of sugar does help the medicine go down! Or, as in the tale that follows, a bowlful of frosting. That’s what Laurel, a fifteen-year-old U.S. high school senior, recently banked on when she pondered the pitfalls of various ways to come out to her parents as lesbian…Read More →
Maggie J’s now offers our own hand made, home made New Orleans style Andouille sausage, lightly smoked and ready to star in your next Gumbo, Jambalaya, Etouffée or Crawfish Boil! Many local purveyors of fresh and smoked sausage don’t make Andouille…Read More →
There is truly no substitute for real Italian Pepperoni on a classic pizza or in a great calzone.
So… We’ve added 100 per cent all-beef Pepperoni to our menu of classic Sausages!Read More →
Did you catch me on the Letters Page in the Ottawa Citizen a couple of weeks back?
I think the online post of my comment in support of higher sanitary standards in our Restaurant, Hotel and Institutional kitchens, is still posted…
In the foodservice industry, cleanliness is next to profitability (every chef/owner’s Holy Grail).Read More →