Awn Kitchen

March was another busy month and the first bit of April has started off much the same! Been spring cleaning at Awn and at home - always feels so good to go through things and reevaluate what’s worth taking up space and what’s not. Been knitting socks galore - my therapy! Writing lots and one day the writing will make it’s way to the blog, but also writing for reflection and to ease my mind. Checking things off the to do list and refining systems and priorities. Spending time with my family and friends. Beeen cooking and baking lots at home in my downtime. Planning the rest of 2026 and prepping to launch the July, August and September schedule which will be posted Monday. I’ve been reading lots and am excited for the first Cookbook and Book Club to start on Wednesday. Continuing to limit my screen time and can’t quite believe how much good has come from it - a clearer mind, better sleep and here’s the real shocker - more productive! Easter weekend was great, almost four full days off of work with the odd email and a trip to Awn to fold washing and take out the bins, rare for me but grateful. Last Saturday I celebrated striding into my last year of my 30s and on Friday we celebrated my niece turning 14! My limited screen time has been spent obsessing over the Artemis II mission - the wonder and joy of it all, the collective good and how amazing all of those things combined are for our well being in a world that feels messy and loud! Here’s to the rest of April, spring feels like it’s here for real this time and the sunshine popping in and out is so welcomed!

One of the first things I learned to make at culinary school was shortcrust pastry - in my memory it feels like we made it most days.
Coming back to Alberta - shortcrust pastry was one of the things I had to relearn to make. The climate is different, as are the ingredients. It’s still one of my favourite pastries to make and quiche just might be one of my favourite things to eat! It’s great for breakfast, lunch or dinner, great on a road trip, can be eaten hot, cold or somewhere in between! I still think of and week one in the kitchens every time I make it - Pat was my first teacher - and one of my most favourites!