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So, what’s cooking here?
Is it enough to say delicious stuff? Yeah, probably not. Ok then, so I love to cook simple, seasonal food, making use of what’s fresh and at it’s best, when it’s available, or just taking a few great ingredients and making something special out of it.
That doesn’t mean I’m all “fruit and veggies” (not that there’s anything wrong with that :). I have a legendary sweet tooth and a fondness for comfort food. For me, no food is “off limits”. I try to keep a healthy balance by indulging in some less often than others. My only rule – whatever it is I crave, I’ll try to make it at home, from scratch.
So all that said, you’ll find a bit of everything here – seasonal and healthy; hearty and comforting; sometimes a little bit sinful … but always delicious.
I loved this description of Seasons and Suppers from Michelle at Roasted Montreal …
Seasons & Suppers is a beautiful food blog out of Muskoka, Ontario. She cooks what I think of as classy comfort food. It’s all stuff I could see myself cooking regularly like Chicken with Mustard, Warm Lemon Pudding Cake, or Meyer Lemon Risotto with Arugula and Shiitakes. It’s achievable beautiful everyday food (versus anything that’s too complicated, or my usual one-pot kiddie food concoctions). It’s food I want to snuggle up on the couch with and give a big hug. Or put on my table during a fabulous dinner party and go… oh that – yeah that was easy.. just a little something I whipped up (while I sip champagne in a fabulous dress not covered in baby spit up). Oh, to dream.
Thanks Michelle :)
A bit more about the cook and her resident taste-testers
I am a home cook, schooled by trial and error and over 30 years of putting dinner on the table. I also love to eat great food, which is probably my biggest motivation :) I’ve learned that eating well doesn’t have to involve lots of time, money or fancy ingredients. I also believe that if I’m making it myself, in my own kitchen, from good and fresh ingredients, I’m already a good part of the way to eating well.
I have been married for 32 years and am the mother of 2 now grown children. Our youngest, our 20 year old daughter, has just finished college and started her first job in the big city a few hours away. is in her second year of college, so we are slowly adjusting to being empty-nesters. My husband is a “meat and potatoes” kind of guy. Over the years, he’s gradually come around to accepting that not every meal has to include meat and potatoes. I’m thankful for that.
We live on a 5 acre, rural property just outside of Bracebridge, Ontario (or “in the bush”, as our daughter often refers to it). I cook in a kitchen that was the original log home that sat on this property and was built in 1870. It’s full of modern conveniences though (thankfully!). All except a dishwasher. We have never installed one, so I do all the washing up from my cooking adventures by hand. Yes, I do have dish-pan hands.
I shoot my food photos with a Canon T3i DSLR, usually with a 50mm 1.8 lens (the nifty fifty). I also have a 60mm macro lens that I love. I only shoot in natural light, which is a challenge during the long, dark Canadian winters. I process all my photos with Photoshop, since I shoot in RAW and prefer to do the finishing touches like sharpening and contrast after. While I have dabbled in (amateur) photography for a number of years, I found food photography a definite challenge. Turns out making delicious food into a delicious photo is not that easy :) But that said, I’ve loved the process of learning.
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The Fine Print (or what’s cool and what’s not)
It’s cool to post any of my photos on Pinterest or Tumblr (or a similar photo-sharing site), providing the photo links back to the respective recipe page. And thanks for sharing!
It’s cool to use my photos in a recipe-round-up type post, where only the photo is shown and the photo links back to the recipe here (or a text link below/beside the photo). And thanks for the link love!
It’s cool to use any recipe you find on this site on your site (recipes are for sharing!) BUT … If posting on your own blog, please take your own photos and re-write the instructions into your own words. A link back to my original post would be cool, especially if the recipe is original (doesn’t indicate it was adapted from another source).
It’s not cool to post both my photos and recipe copy (re-written or not) on your site or post it onto a recipe sharing site. After all, if you’ve posted all the content on your site (or another site), what reason would anyone have to visit here? And since I’m the one who bought the ingredients, cooked it, photographed it and wrote it up, I figure it’s not too much to ask that visitors enjoy the content on my site (and not yours or theirs). It’s really only fair, right?
All photos are © Seasons and Suppers. Always and forever. When in doubt about use, please email me for permission. I’m nice. I am usually happy to share.
November 18, 2016