Chicken Paprikash w/ Hot Buttered Spaetzle

With this recipe I should point out that I am neither German nor Hungarian in heritage. I am in fact Irish…and a massive lover of food (If you’ve ever seen me you’d be able to tell trust me!) Aside from baking, this love particularly includes comfort food.  You know the type of food- dishes crafted from seemingly humble ingredients and resulting in that sublime feeling of snug…content…”Hygge” to use the Nordic phrase.

This dish was one that on my first attempt I tentatively made my way through. Most of the recipes I researched commented that care needs to be taken with the paprika, if it’s dry cooked too long it can scorch giving the dish an underlying acrid taste. Next, care had to be taken when adding the soured cream/ cream mixture. If you dump it straight into the pan with the paprika mixture there’s a very high chance of it splitting and curdling the sauce, flecking it with gloopy, white nodules. Whilst it’s still edible it is no where on par with the velvety smooth, ochre sauce that you get by taking that little additional step of tempering the cold cream mixture with a few tablespoons of the hot paprika sauce.

Now, after making it a number of times, I can navigate the recipe with that intrinsic muscle memory that is so synonymous with cooking or baking comfort food dishes. It’s very easy to see why this dish has stood the test of time.

As well as the chicken paprikash I’ve included a recipe for spaetzle. For me the two go together like every cliched pairing you could think of. Spaetzle (“Little Sparrows) are toothy little dumplings of German origin. I first had these in a Bavarian restaurant in Vermont having ordered them not knowing what to expect. When they arrived I was prepared for something like pasta from the visual. I was more than pleasantly surprised upon first bite at how chewy they were, with an addictive density smothered in rich butter. A beautiful love affair was born!

Try these out- you won’t be disappointed!


Serves 4*

*for this dish I usually serve 1-2 drumsticks and 2 thigh pieces per person.

  • 8 drumstick portions of chicken
  • 8 thigh potions of chicken
  • 1 medium white onion, chopped
  • 4 cloves garlic, finely chopped or minced
  • 1 tablespoon fresh thyme leaves
  • 3 1/2 tablespoons Hungarian paprika (at a push you can use standard paprika but the Hungarian variety gives a much better flavour)
  • 1 tin chopped tomatoes
  • 3 cups chicken broth
  • 3/4 cup soured cream
  • 1/4 cup heavy/ whipping cream
  • 3 tablespoons flour
  • Flat leaf parsley, chopped


  1. Preheat oven to 375 degrees F
  2. In a jug, stir to combine the soured cream and heavy/whipping cream. Add the flour and stir until fully incorporated. Set aside until needed later
  3. In a large pan over a medium heat, brown the chicken drumsticks and thighs until golden brown. Remove and place in a casserole dish or Dutch oven. Place in the preheated oven until needed near the end of the recipe
  4. In the same pan as the chicken was cooked, add the onion sauté until softened, then add 1/2 cup of chicken stock and stir to deglaze the pan of chicken fronds
  5. Add the chopped garlic and thyme leaves and sauté with the onions for a few minutes until the garlic is lightly browned
  6. Off the heat stir in the paprika and stir to coat the pan contents
  7. Return the pan to the stove, add the chopped tomatoes and chicken broth. Cook over a medium heat until bubbling. Check and adjust seasoning to taste
  8. Whilst the paprika mixture cooks, to the jug of soured cream/cream mixture add 2-3 tablespoons of the hot paprika mixture and stir well to combine. Add the contents of the jug to the main pan of the paprika mixture and stir for a few minutes to fully incorporate and thicken. The paprika sauce should now be thick and bright orange in color
  9. Remove dish of chicken pieces from the oven and pour over the paprika sauce, covering and coating all the chicken pieces
  10. Return the dish of chicken pieces and sauce to the oven and continue to bake for a further 10mins. After this time check the chicken to be fully cooked (should be an internal temperature of 165degrees F)
  11. Remove from the oven, sprinkle with the chopped flat leave parsley and serve. Chicken paprikash goes particularly well with a side helping of hot buttered spaetzle (and I just happen to include it below!)

Hot Buttered Spaetzle


  • 2 cups all-purpose flour
  • 1 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 2 teaspoons kosher salt
  • 3 teaspoons dried parsley
  • 4 eggs
  • 1/3 cup milk


  1. In a jug, whisk together the eggs and milk. Set aside
  2. In a large bowl, combine the flour, salt, pepper, nutmeg and parsley. Whisk to combine and make a well in the centre
  3. Pour in the egg/milk mixture and stir well until combined. The mixture will be quite thick and stretchy
  4. Cover and set the spaetzli batter aside for at least an hour at room temperature. (I usually prepare mine in the morning if I’m cooking them in the evening- a lengthy sitting of 3-4 hours. This helps the dough to develop both taste and texture)
  5. *This next bit depends entirely on what method you use to make you spaetzle. There are a number of gadgets that can be used for making spaetzle. These range from a sapetzle “press” (similar to a potato ricer) to a spaetzle “slider” (looks like a mandolin) but the method I use is with a spaetzle “lid and scraper”.
  6. Place large dollops of the reared batter on the lid and use the scraper to push the batter through. Admittedly this make take some more skill and dexterity but it’s what I’m used to. The main thing here is to use a method that you’re comfortable with.

    Spaetzle lid and scraper

  7.  Bring a large pot of well salted water to a boil over high heat. Whilst this reaches boiling fill another large boil with cold water & ice and leave in close proximity.
  8. *Make the spaetzle according to your device method. With all the methods exercise immense caution as you’re working in close proximity to the boiling water
  9. (Lid and scraper method) Place the spaetzle lid over the pot of boiling water. Take a ladle full of batter and drop it onto the lid.
  10. Force the batter through the device. The batter will form droplets and drip in to the salted boiling water below and let them cook for 1 to 2 minutes until floating on the surface. Continue until all the batter is squeezed through the lid.  Remove with a slotted spoon and transfer to the large bowl of iced water
  11. Repeat until you have used up all the spaetzle batter
  12. In a large pan, head 5-6 tablespoons of butter until sizzling over a medium heat
  13. Drain the spaetzle of all water, add to the butter and toss to coat
  14. Continue to stir and toss over a medium heat until they start to get flecked with golden brown flecks
  15. Serve hot with chicken paprikash

• The spaetzli may be cooked a few hours in advance to the point where they are placed in the iced water. If you want to store them remove them from iced water, shake dry and place in a covered container in the refrigerator. I have made mine the day before, stored in the fridge and then cooked the evening of the following day. Still perfection!

Southern Comfort Dinner

I’ll say it now- I’m not a big fan of cheese dishes. Now that’s out of the way I will admit to having cravings for them on occasion. Specifically one dish- Mac and Cheese. The stalwart comfort food that’s good enough to dissuade even a turophobe like me. One evening I took a fancy to make mac and cheese. Along with fried chicken. Along with Southern buttermilk biscuits!
Pairing the cheesy pasta dish with fried chicken and how could I not be on board? Whilst doing my research on fried chicken I came across “Comeback Sauce”. Originating in Mississippi this dipping sauce is a spicy condiment guaranteed to have you licking your fingers and indeed “coming back” for more.
When put together all of this dishes are for me the ultimate comfort food dinner and well worth the effort. After posting about it on my social media I was surprised by the interest in it and after much feedback from you- here it is! I hope you enjoy it as much as I did!

4 Cheese & Bacon Mac ‘n’ Cheese


  • 2 cups diced bacon
  • 1 1/2 tsp maple syrup
  • 4 cups dried macaroni elbow pasta
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 1/2 tsp salt
  • 1/2 ground white pepper
  • 2 1/2 cups milk
  • 1/2 cup Velveeta processed cheese product
  • 2 cups freshly shredded Gouda (smoked can be used)
  • 1 cup freshly shredded sharp red cheddar
  • 1 cup fresh shredded Jarlesburg
  • 1/2 cup grated Parmesean
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp melted butter
  1. Preheat your oven to 350F. Lightly grease/ butter a large casserole dish ( I used 11″x 11″x 2 1/2″)
  2. In a frying pan or skillet fry the chopped bacon until lightly brown. Add the maple syrup and continue to fry until crispy. Remove from the heat, transfer to a plate and allow to cool. (When cool the bacon may stick together. Break up to smaller pieces if needed)
  3. Cook the pasta according to package instructions, drain and return to pasta pot to keep warm. Lightly toss in olive oil to prevent clumping
  4. Combine the shredded cheeses and set aside until needed
  5. In a separate small bowl stir together the Parmesan cheese, panko breadcrumbs and melted butter. Set aside until needed
  6. Prepare the cheese sauce base. In a large pot melt the butter. Add in the flour and stir to coat in butter. Cook over a medium heat until golden.
  7. Gradually add in the milk, stirring constantly with a small whisk to prevent lumps
  8. Once all the milk has been added cook the sauce over a medium heat until bubbling. Cook for 2 minutes, again stirring constantly, until thickened
  9. Add in salt and pepper, and stir to mix
  10. Reduce heat to low, add in the Velvetta and stir to melt
  11. Once the Velveeta has melted, add in the shredded cheese mix in stages stirring between until each addition is melted. Once all the cheeses have been added continue to stir until smooth. Remove from the heat
  12. Add the prepared macaroni pasta and crispy bacon pieces and stir well to combine ensuring all the pasta is covered in the cheese sauce. Transfer to your prepared casserole dish
  13. Sprinkle the top of the pasta mix with the breadcrumb mix
  14. Bake in the prepared oven for between 20-25mins or until the crumbs are golden.

Southern Biscuits


  • 2 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, very cold and cubed
  • 1 cup cold buttermilk


  1. Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl and stir to well combined
  2. Add the cubed butter and cut into the flour mixture using a pastry cutter until coarse crumbs form
  3. Make a well in the centre of the mixture. Pour the buttermilk on top. Stir everything together until just about combined– don’t overwork the dough. The dough will look like very crumbly
  4. Turn the dough out onto a lightly floured work surface and gently mould it into a rough looking rectangle using your hands. Next fold one side into the centre, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time
  5. Gently roll the dough out with a rolling pin until it’s about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits
  6. Arrange close together on a parchment paper-lined baking sheet. Make sure they’re touching
  7. Bake for 15 minutes or until biscuits are golden brown on top.
  8. Remove from the oven and, if desired, brush with melted butter. Enjoy warm. When cool, cover tightly and store at room temperature or in the refrigerator for up to 5 days

Buttermilk fried chicken


  • 12-16 chicken breast fillets
  • Canola oil for frying


  • 4 cups Buttermilk
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Flour seasoning

  • 2 cups all purpose flour
  • 1/2 salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon white pepper


  1. Whisk together the buttermilk and dry ingredients and place in a shallow casserole dish
  2. Place the chicken pieces into the marinade and gently stir to coat. The pieces should at least be semi-covered in the liquid
  3. Cover and leave to marinate overnight in the fridge
  4. In another shallow dish or plate mix together the seasoned flour ingredients
  5. Remove the chicken pieces from the fridge, remove from buttermilk (do not remove any excess marinade) and dredge one at a time in the flour mixture. Press the mixture into the chicken whilst dredging. Again do not remove or shake off any excess. Leave the coated pieces to rest on a plate to one side whilst you heat your oil.
  6. Pour canola oil into a large, heavy-bottomed pot or pan, so that oil only comes halfway up the pot. Heat oil over medium-high heat until it reaches 350 F (180 C). Add 4 pieces of chicken to the pot and reduce heat to medium-low. Fry chicken for 4 minutes per side, adjusting the heat so it hovers between 280 F (145 C) and 300 F (150 C)
  7. Transfer chicken to a paper towel-lined baking sheet to drain (and check for doneness by opening chicken or using a probe thermometer to read 175 F). Cover with foil to keep warm and continue frying other chicken pieces *if oil temperature drops due to frying process, simple reheat to original temperature
  8. Keep chicken pieces warm until ready to serve

Comeback Sauce


  • 2/3 Cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon hot sauce
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 Garlic Powder
  • 1/4 teaspoon black pepper


  1. Mix all ingredients together until smooth and well combined
  2. Keep refrigerated until serving

Maple syrup and more

So finally I’ve managed to snag some time to post here about my recent trip to Toronto. It’s only taken the best part of a month! Seriously- where did that go?!?!? Anyway before time moves on even quicker I CANNOT wait to tell you about the city of Toronto and what it has to offer. Most of what I say will indeed be food orientated but hey- why else would you be here?

We decided to take adavantage of a child-free week (thanks to family!) and jet off to the land of bacon and maple syrup, Apologies for the massive stereotyping there but they do make hella’ good bacon and no one, but no one, does maple syrup like the Canadians.

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Our first day there and I had a couple of hours to myself as my husbear was getting some business meetings out of the way. First on my checklist (and you’d better believe I had a checklist!) was St. Lawrence Food Market. If you’re a foodie and you’re in Toronto, you MUST go here. It’s the Mecca for mezze; the Valhalla for veal; the…you get what I’m saying? I arrived there not long after opening so there weren’t many people and it was fantastic to be able to meander the hall at a leisurely pace taking in a myriad of sounds and smells- meat being cut on the bone; cheeses; freshly baked breads; smoky tendrilled BBQs being fired up; ice being tumbled onto gleaming fish; freshly roasted coffee beans – this was seriously foodie heaven. Suffice to say I spent most of the free time I had here. In fact I had to take in a few laps of the hall as my first couple were spent in complete, child-like wonder at every new stall and culinary treasure trove I found.

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One delight I didn’t manage to partake of was a peameal bacon roll from Carousel Bakery. Consosting of lean back bacon rolled in cornmeal, or “peameal” and served in a soft roll, this apparently is a national insitute with near legendary reviews on the internet. It’s available served in a number of ways from additions of fried eggs and cheese to just good ol’ fashioned mustard. It’s the breakfast sandwich of choice for many discerning Torontonians.

2015-06-30 09.50.12-2And so on to my next Toronto “Bucket list” destination- “The Gabardine”. I cannot rave about this place enough! Sitauted in the finacial/ business district it’s a haven for suits and secretaries alike so I’d recommed going there slightly after what you would expect to be business lunch time. On our first visit we arrived at 1.30pm and not long after being seated the majority of diners left to go back to work. It seems the Torontonian lunch hour is a little ahead of the Britisih one. There were two things on our “must-try” list- the Mac and Cheese, and the Chicken Pot Pie. I’m not normally a pie type of guy (believe it or not!?!) but after seein this featured on TV I knew I needed this in my life! Rich, creamy and utterly, utterly comforting this was a chicken pie of dreams. Not at all scrimping on the filling of mosit chunks of meat and sublimely favoured herb sauce this needs to be perserved for the sake of humainty. If chicken soup heals, then this pie can raise the dead. The best way to eat it is to break off the surrounding pastry crust and dip in, scooping up rich sauce, whilst harpooning meaty galline nuggets. That way you get the flaky, buttery pastry with the creamy herb sauce and succulent chicken…now just STOP IT!

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The Gabardine: Chicken Pot Pie

My other half opted for the other dish synonimous with The Gabardine – their Mac and Cheese. Being of the more Umami persuassion than me, he opted for the pimped version with ham. Now, we were excpected diced bacon mixed into the cheese sauce, or maybe some lardons to add some extra flavoursome oomph. What arrived was…

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The Gabardine: Mac and Cheese (topped with smoked bacon)

Yup – ham topped Mac and Cheese. Topped with ham chunks the size of sugar cubes and then some! Rich, cheesy (sad to say not cheesy enough) sauce with a crispy hearb crumb and then topped with “man chinks” of smoked ham this was no “sissy side dish” . Now while I say the sauce wasn’t cheesy enough I do reckon this was just a one-off as on another visit we say other diners having the dish and there was plenty of “cheese pull” to be had.

Purely in the name of research, I opted for the pudding special that day. Peanutbutter Cream Pie. I’ll let the picture speak for itself.

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The Gabardine: Peanuttbutter Cream Pie

So you may gather I was particularly fond of this restaurant. You’d be right. So much so that we went back a second time for dinner. I opted to try the special of “Korean Fried Cauliflower”- and I was not diappointed. This indeed was a special dish.  Cauliflower was fried and transformed into crispy, sweetly spicy morsels with jam-like stickiness served with green leaves and creme fraiche. If you’re there and this is on the menu (or specials board) I whole-heartedly recommend ordering it. Now I normally errupt in Verruca Salt-esque pouting if I can’t see meat on my plate but so good a dish was this that in fact I happily scoffed the lot and ne’er a word of complaint was uttered! This was follwed by the pork chop, hominy and greens. And boy what a pork chop it was. Brined, moist and succulent- I was a happy man indeed. So happy was I, that I completely forgot what my husabnd had ordered for his meal!

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The Gabardine: Korean Fried Cauliflower (l); Pork Chop w/ hominy (top right); House Chocolate Brownie (bottom right)

And that was just one restaurant! The next on my “To Do List” was the fine establishment called “Rock Lobster”. Or rather one of the fine establishments of Rock Lobster.  Part of a trio of seafood resturant set up by Chef Matt Dean Pettit, we went the the Queen West venue. Situated in the Boho/ Alternaitve area of Toronto (think Camden-esque thrift fashion shops and tatoo parlours) it’s still within easy walking distance. In fact so eager were we (well, was I) to get there that we arrived to be one of the first that day for lunch service. Chef Matt has taken seafood and made it appealing- even for me! I digress a little by saying that prior to this we had sampled our first Canadian signature dish that is “Poutine”. Made up of fresh cut fries, topped with “squeaky” cheese curds, and then finished with gravy, this sounds like the stuff of late-night, taxi rank nightmares. In fact it’s quite tasty! Getting back on track it was with much eagerness, and I believe I errupted with a gurgling of, “Nommm!”, that I saw one fo the dishes on the menu was Lobster Poutine – hand-cut fries; cheese curds; Nova Scotia Lobster; lobster bisque gravy and chives. Yes Sir, I’ll take one of those! This along with the Jerk Shrimp Roll were the highlight for me. While the house Lobster Roll was good with creamy, succulent lobster chunks (none of this spreadable, mayo paste nonsense), it was the juicy shrimp and the wonderful punchy jerk spice seasoning that won me over. My only greivance being that they didn’t have my size available in their Rock Lobster T-shirts (Chef Matt, if you read this please feel free to send one over!). Again if you’re in Toronto make sure you make time for a visit to Rock Lobster and feel the Lobster Love.

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Rock Lobster: Lobster Roll (front); Lobster Poutine (l); Deep Fried Clams (r); Jerk Shrimp Roll (back)

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Rock Lobster: Lobster Poutine

Next on our foodie stop was the CN tower and it’s signature resturant 360. Very much a tourist “must do” the CN tower is none-the-less awe inspiring for it’s views of Toronto and surrounding areas. It was from here that we realised just how big the subrban sprawl fo Toronto really is- whilst getting unnaturally freaked out by the glass floor in the observation area. The first few steps onto it are fine, but it’s when you start getting a couple of feet from the solid floor plate that your feet seem to grind to a halt of their own accord!

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Whilst the food at the revolving 360 restuarant is good the main selling point of it are the views afforded from a loction at such a height. Prompt service, to the point of being a little too prompt, gave the venue an air of table-turning and client conveyor-belting. I guess it’s be expected in such a place with massive footfall. Admittedly this was a downside but overall the food was good and we enjoyed the visit here- particularly the aerial views of the neighbouring Hamptons Islands. I would recommend here for lunch, a good place to eat but not to linger too long.

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Dining at CN Tower 360 restaurant

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Speaking of awe ispiring views we decided to go uber-touristy and take a trip to Niagara Falls. Well if you’ve seen The Great Barrier Reef you may as well take in once of the other Wonders of The World, right? We opted for a bus journey that would take us into Niagara-on-the-Lake prior to dropping us at Niagara falls itslef, while stopping at a vineyard en route. All might sound very hectic but was paced really well and I’d throughly recommend it. The vineyeard stop allowed us to sample the Niagara speciality that is “Ice Wine”. Made from picking grapes harvested on the coldest night of the year, so cold in  fact the grapes freeze, this is a crisp, sweet dessert wine that is definately worth sampling. Niagara-on-the- Lake is one of those quaint Colonial towns here everything is apple pie and shiplap boared houses. Ambling along it’s wide, sun-drenched streets with horse drawn carts it was all too easy to forget the frentic pulse of everyday life. But alas the Falls beckoned!  Niagara Falls itself proved to be somewhat of an antithesis with Niagara-on-the-Lake. Gone were the quaint boutiques, open boulevards and porch festooned houses to be replaced with Hard Rock Cafe; traffic ensanred roads and josstling pavements. The Falls themelves are magnificant and the “Maid of the Mist” boat ride places you right in the middle of The Falls- so much so that the obligatory plastic poncho is required. Although you can be soaked to the skin from the spray it’s a worthwhile trip where you can appreciate just how small humankind can be in the face of Mother Nature.

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Ice Wine grapes

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I can hardly write aboout Toronto and not mention Church and Wellesley. Otherwise known as The Gay Village, this has beome a distict in it’s own right. This is where being LGBT has become life, work and leisure- not only were the people are gay, but also the crossings and ATMs! 13 years ago I went to Manchester for Mardi Gras weekend and feel in love with it. My visit here showed me I didn’t have to compartmentalise who I was; to leave being a gay man until the weekend at certain venues, or mind my Ps & Qs with who I was talking to. It was part of something that made up who I was, not defined me. In Manchester I saw people going about their eveyday lives, enjoying and celebrating their lives and loves. I realised I wouldn’t have to go without those things, both large and small, that sometimes can be taken for granted – public displays of affection; a significant other and a family, to nut name a few.  Walking through Church and Wellesley I sensed that same resoulte, steadfast sense of pride around me. Being LGBT wasn’t a taboo here-  it was a cause for celeration and pride. Celebrating everyday life. One sight still sitcks in my mind and at the time made me swell with emotion- an elderly couple of gents walking along arm in arm. Not looking to see if they were being noticed they were too engrossed in their own conversation. Who knows about what? It could have been anything from what to have for dinner, to resolving that morning’s argument, to what color to order the new couch in? The thing was they were having that conversation, arm in arm and not heeding the surrouding world. It was everyday life to them.

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Some of the sights of Church and Wellesley Village

And so that was our trip to Toronto and I loved it. It’s a place of great food, great culture, where the people are friendly and relaxed- free from the hectic pace of life so easily found in London. A place where rush-hour is just that – an hour! Would I go back? Absoluely! But maybe next time it’ll be winter- there’s a hankering to see the place snow covered and white, and feel the bitter chill while walking along Church Street. Now if you’ll excuse me I’m off the bath in maple syrup!

In the meantime,

“Remember Mom’s the word- that’s Mr. Mom’s!”