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Christmas in Copenhagen

By Carolyn Eddie | Dec 5, 2018 | 10 Comments

Top Christmas things to do in Copenhagen It’s a busy time of year. I have just spent the evening baking another five dozen mince pies and making some Christmas cookies, but before I turn the lights out, I just have to share my favourite things […]

Easy Appetisers – Part Two

By Carolyn Eddie | Nov 29, 2018 | 0 Comments

qppetisers

Thanksgiving

By Carolyn Eddie | Nov 20, 2018 | 3 Comments

Thanksgiving 2018 Back ‘home’ in Connecticut this year! So excited to be doing all the usual stuff, coffee mornings, drinks, brunches, High School American Football and Thanksgiving dinner with family and friends. I am truly giving thanks to my dear friends Felicia and Marty who […]

New Orleans White Chocolate Pain Perdue with Bourbon Caramel Sauce

By Carolyn Eddie | Nov 11, 2018 | 3 Comments

Comfort food! I recently visited Noma, which was a phenomenal experience you can read about here. However, by the end of the meal I was craving some comfort food. The next day, I was trying to think about my favourite restaurant meal, and what kept […]

Welcome Group Consulting

By Carolyn Eddie | Nov 10, 2018 | 0 Comments

For my subscribers in Denmark!! 10% off Spouse Connect from Welcome Group Consulting My fabulous friend, Karey-Anne Duevang of Welcome Group Consulting, is offering a 10% discount to anyone who signs up for their new Spouse Connect courses launching on 12 November. Use the code abfab10 […]

Noma, probably the best restaurant in the world!

By Carolyn Eddie | Nov 9, 2018 | 14 Comments

Noma I remember reading an article, years ago, in the New York Times Sunday supplement, about this tiny restaurant on the outskirts of Copenhagen The restaurant was called Noma, from the Danish for Nordic (Nordisk) and food (mad) and had just been named the World’s […]

Walking Hadrian’s Wall

By Carolyn Eddie | Oct 27, 2018 | 25 Comments

Hadrian’s Wall Honestly? Walking Hadrian’s Wall was hard. Much harder than I thought it would be. But it was also a fabulous experience. Read on to find out why in this post with additional photos and collages by my, oh so talented friend, Kate Stoupas. […]

Banff, Home Sweet Home!

By Carolyn Eddie | Sep 30, 2018 | 2 Comments

Having a few issues with my website…apologies if you have already received this post! Banff I love telling people I come from Banff. They get all excited and nod until I add that I come from the original Banff, the Banff in the Northeast of […]

Pulled Pork with Homemade Coleslaw

By Carolyn Eddie | Sep 27, 2018 | 4 Comments

Pulled pork with Coleslaw on a Brioche Bun

Pulled Pork Revisited I am beginning to realize that what I call pulled pork might not meet the rigorous standards of barbecue aficionados. But it works for me and is super easy. This recipe was offered by my wonderful neighbor, Mary McGee, although the original […]

Plum Cake, the perfect breakfast food!

By Carolyn Eddie | Aug 15, 2018 | 1 Comment

Plum Cake! I have been making a version of plum cake or Plum Torte ever since I found the reference to the famous New York Times recipe of 1983. The recipe for Plum Torte, written by Marian Burros, was printed in the cooking section of the Times every […]

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I grew up with good old fashioned ounces and to be honest cannot get my head around grams, they will forever be a mystery to me. Having spent 15 years in America I can see the attraction of cups. Certain recipes just work in their original system of measurement, I would not dream of making scones in anything but cups, the beauty being that being a recipe based totally on cups it works with any cup. A basic cake on the other hand should be made with imperial measures. The Victoria sandwich is based on the measurement of an egg, which just happens to be around 2 ounces, and for every egg you add the same amount of butter, sugar and self raising flour. Any self respecting eight year old can remember that recipe! As grams and ounces are both weight measurements they can be interchanged, up to a point. Cups are a volume measurement and are less consistent. My advice to any bakers would be to invest in a set of scales which converts from ounces to grams and have a set of cups handy as well. I will star* the original measurements but try and give conversions where possible. Remember only use one set of measurements for each recipe. For further info click here