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	Featured Cook lily p Cooking Level: Intermediate Home Town: Pembroke, Ontario, Canada Living In: Montreal, Quebec, Canada
About me: I'm a philosophy student at McGill University. I've been vegetarian most of my life; I was vegan for about six years but recently reverted to ovo-lacto for health reasons. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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Joan_W

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Markham, Ontario, Canada

About me: I'm a Dutch-Canadian librarian.

TrueBlueSue

Home Town: Montreal, Quebec, Canada

Living In: London, Ontario, Canada

About me: I also love to make jewellery - bead weaving, wire wrapping, pearl knotting and the like. Right now, I'm gathering the materials to learn to do Kumihimo (Japananese braiding).

Terri

Home Town: Toronto, Ontario, Canada

Living In: Montreal, Quebec, Canada

About me: I'm a 21 year old college student. I've been cooking since I was a child (I baked my first batch of cookies on my own at about 9-11 years of age), but never had the kitchen all to…
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Sausage Balls

Reviewed on Dec. 6, 2009 by The Purple Chef

Not a favourite. Maybe because I used ground pork instead of sausage? I did season it though with Italian seasoning, salt, pepper and extra parsley. Didn't have cheddar so I used mozzarella. It was kind of bland, but I could imagine this may be better with sausage. Just needed something to make in a pinch, and this is what came up in my ingredient search. Won't make again.

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Italian Sausage Soup with Tortellini

Reviewed on Dec. 3, 2009 by Sara

Great!!!! I froze this soup without the pasta. When I defrosted it I cooked the pasta seperatly and added it to the bowls then poured the soup on top.......perfect! (no more mushy pasta). I also made my own beef broth......it really makes a big difference.

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Best Carrot Cake Ever

Reviewed on Nov. 30, 2009 by Jennifer

my son gobbeled this up! Impressive for a 23 month old toddler. The only change I made was 1/2 cup applesauce a/2 cup oil. And I add ground cloves and nutmeg

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