A food blog dedicated to whole, local and seasonal foods, sweet treats, indulgent eats and minimal living.

Amanda Reynolds is a wife, cook, baker, pretend picture taker and lover of all things fall. Up until 2016, she was also the owner of a small bakery/cafe in Southern Ontario. She then sold her little dream for a less stressful life with more time for family and friends.

Food Blog, Recipes, Sweet Treats, Indulgent Desserts

There is something magical about taking simple ingredients and creating a comforting, cozy meal or delicious, homey baked good. There is little else that can ease my stress or lift my spirits more than the act of creating something with my own, small hands. It’s my version of therapy.

Amanda cooks on a very tight budget mostly out of necessity but also because she is determined to be able to eat well without spending hundreds of dollars a month doing so. Right now She’s managing to spend less than $5 a day per person on food and there’s somehow usually money left at the end of the month from that budget. She tries to live a fairly minimalistic lifestyle which usually means more time with her family, reading, writing and spending hours outside in between working. It also means less computer time (oddly), less phone time, buying less things and being more compassionate.

Her diet is ever changing based on how she’s currently feeling, the season and what her body requires at the time. It’s never the same but it’s usually healthy. More recently She has been experimenting with cutting out sugar, white flour, coffee and alcohol (like 95% of the time) to help tame her migraines and help her sleep better (it’s working). She eats meat two or three times a week, milk is not her friend most of the time but for some reason butter and cheese are aaaalways fine. The rest is usually a combination of different grains, beans and some lentils, seeds, nuts, fruits and vegetables, local if possible, imported if necessary.

We hope you’ll follow along as she figures it all out, cook delicious, healthy food, try to live a more compassionate life and hopefully start each day a little better than we were yesterday.

The Pretend Baker Recipes

  • What Is Summer Sausage Made From
    Suppose you are from a region where warmer months stay at least for 5 to 6 months. In that case, you are the most eligible person to enjoy Summer Sausage, that of course, if you are not vegan.  For sausages that can be stored without cooling down, summer sausage represents such an American phrase. Summer …

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  • Fermenting Hot Sauce in Oak Barrels
    Fermentation is an anaerobic chemical process that breaks down compounds such as glucose. As a result of fermentation, microorganisms such as yeast and bacteria are responsible for the production of drinks such as beer, wine, yogurt, and many other meals. And you’ll be amazed to know that fermenting hot sous in an oak barrel adds …

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  • Can You Use Mason Jars for Kombucha?
    Without a doubt, mason jars are an ideal vessel for kombucha brewing during the first stage of this process. Glass is a popular material for food storage containers, and it can also be used to make kombucha. Mason glass jars are also toxin-free, have a non-porous surface, and are versatile, so they are safe to …

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  • Sous Vide Artichokes Recipe
    If you love artichokes but don’t like them from can, then like us try preparing your own at home with Dash chef series stainless steel sous vide water bath. It will not only provide you with the required temperature, but it will lock in the moisture, flavor, and nutrients in the cooking process. cooking artichokes …

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  • Sous vide Asparagus Recipe
    This dish will be a revelation for those who associated asparagus with stringy and mushy horror as a child. While many choose to boil, I prefer cooking the asparagus sous vide as it results in a tasty grassy flavor, bright color, and perfectly intact nutrients that have not been drained down the sink. To make …

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