"Life is hard. At the table we get to celebrate the now and the time we have together. Because it all ends. Only love remains." - Dave Chang

One of the million reasons I love cooking - it forces you into the moment. 

You have to pay attention to what's going on. 

You have to be present. 

Otherwise you burn the nuts. Or the chicken overcooks. 

And there's so much magic that happens when you just show up for it. 

All of your senses get to play. 

The smell of the onions in the pan.

The sizzle of the chicken searing.

Beautifully browned, crispy roasted vegetables. 

Tasting your way to a perfectly seasoned sauce. 

You get to take in all those small moments and make something special. 

You get to savour it all. 

Even those burnt nuts and the overcooked chicken. It's all a part of the practice and you're always better because of it. 

Just like life. 

So savour those moments.

The big ones, the small ones, the good, the bad and the messy ones. Because it all ends so we might as well enjoy the ride and really be here for all of it, right? So here’s to another year of being able to celebrate being alive for all of it.

Cook This Now: Salmon Chowder with Whiskey and Caramelized Onions

You know I love me some soup and there's usually a good stock of salmon in my freezer (scroll down to see why) so I'm always experimenting with new ways to enjoy it and this one is now a go to especially for the cold snap we’ve had the last few days that have kept me in a toque & fleece 24/7. I always use a quick roux (flour cooked in butter) and then a mix of stock and cream for chowders because I think there's more flavour than all milk. It's easy to do, only tip is to make sure you've cooked the flour well so you get ride of any 'floury' taste.   

*Remember any of my recipes are always a guideline. I want them to be more of a starting point, or a little inspiration when it comes to ingredients, flavours or techniques. I want you to get creative. I want you to make it you own. And if you do follow the recipe, always taste and adjust to make it delicious for you!*

Salmon Chowder with Whiskey and Caramelized Onions  

• 2 slices thick cut pancetta, diced into 1/4 inch cubes

• 2 tablespoons butter

• 1 large onion, cut in half and thinly sliced

• 2 cloves garlic, minced

• 2 tablespoons flour

• 8-10 new potatoes, cut into 1 inch cubes

• 1/2 cup finely chopped fresh parsley

• 1 bay leaf

• 1/4 cup Irish whiskey

• 3 cups fish, chicken or veggie stock

• 1/2 cup heavy cream

• 1 - 1 1/2 piece salmon fillet, skin removed, cut into 1-inch pieces

• juice of half a lemon

• salt and pepper to taste

• optional for garnish: chopped fresh chives, more parsley, celery leaves 

Cook the pancetta in a large stockpot over moderate heat, stirring occasionally, until the pancetta is browned and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain.  

Pour off all but a couple tablespoons of fat from pot, then add the butter, stirring until it's melted.   Add the onions and cook for a couple minutes until they turn translucent. Turn the heat down to medium-low and cook until the onions are super soft and turn a deep caramel brown colour, about -15-20 minutes.  

Once the onions are cooked, add the garlic and cook for a couple minutes. Stir in the flour and cook until the flour is absorbed into onions and liquid, about 3-4 minutes.  

Add the whiskey, stirring with a wooden spoon to get all the browned bits from the bottom of the pot.  

Add the potatoes, bay leaf and chicken stock. Season with salt and pepper and bring just to a boil. Turn down the heat and simmer until the potatoes are softened, about 20-25 minutes.  

When the potatoes are cooked, add in the salmon, reserved pancetta (keep a little bit for garnish if you want), parsley and cream. Simmer another 8-10 minutes or until the salmon is just cooked through (it will break easily with a fork).  

Remove from the heat, take out the bay leaf and add the lemon juice. Stir until combined then taste and season with more salt and pepper as needed.  

Ladle into bowls and top with whatever garnish you like.  

And because everyone has loved this one so much, I didn't get a photo before it was devoured every time I've made it. Which kind of goes with the theme of today's message, enjoying the moment.   

So instead here's a few photos of me catching some salmon over the years - savouring moments on the water :) There’s nothing more satisfying that being able to say you caught what you’re cooking.

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