Canigeta Conclusion…

February 10, 2012

One of my very first dishes...

You’ve probably noticed, my posting as of late has come to a screeching halt. Wildly enough, when I started this blog back in November of 2008, I never could have dreamed of what it would have done for me. Finding a voice and a means to share it through food has opened up more doors and has allowed for more experiences than the 500 posts I’ve made can even come close to realizing. More importantly however, it’s been a wonder to share it all with you. From the catering to the challenges to the recipes and more, Canigetasample was always about you allowing me to share my passion. It’s with that I say “thank you!”.

My decision to officially stop posting came not too long ago. For no other reason than “it feels right”, it’s time for me to put my efforts into the number of exciting (and somewhat time consuming) initiatives I have going on. If you haven’t already, I hope you will follow me over to The Nobler Experiment, as I continue to find my voice, now through my mild obsession with liquor. But that won’t be your only opportunity to hear about what’s going on. In all honestly, the pressure to post had started to wear on my cooking style. Since, however, I made the decision to conclude with one last sample, I’ve had a revival of sorts in the kitchen. I promise I will find a new way to share that with all of you!

I decided also, it was only fitting to go back and share some of my favorite posts from the last few years. It was amazing to travel through time through the 500 posts that got us here. I thought I’d find a few to write about but after some time, as you can see below, there were too many I just had to include!

With that, I can only thank you all once again, for the support, for the advice, and for the constant willingness to read and for those who are closest, eat what I have to offer! To re-quote myself from so many posts throughout…”This is why I cook”:

– 6 course progressive dinner

– Scallop Trio

– How I Ruined Easter

– Juice Bar Blends in it’s infancy

– Silver Caterers does Graduation!

– 15 meals for $15

– My Pee smells like asparagus!

– Philly Soft Pretzel Thanksgiving Stuffing

– More Philly Phlavors!

– Motherly Inspiration

– Worth re-visiting (the falafel dog!)

– And the mexican street cart burger!

– The day my life changed (discovery of crabbing!)

– My second run at the Casserole Cook Off

– One of my favorite “re-dos”

– Jewbilation – my first christmas tree!

– Amazing homemade pie…

– The most amazing homemade pasta

– One of the tastiest and prettiest meals I’ve ever made

– More flavors! Thai Zucchini Noodles

– A now Juice Bar staple!

– One of my most proud Catering Events

– Remember the Hurricane?

– The only meal Em has ever hated!

– The Reset Guide


Holy Mackerel! It’s Been Two Years!

November 8, 2010

Pan Roasted Mackerel w/ Acorn Squash and Brussel Sprouts

I really can’t believe it’s been two years! And the only thing more rewarding than writing about my “everything food” experiences, is knowing that you are out there reading it! So thanks for keeping this blog so enjoyable. But beyond the love I have for cooking, and even the joy I get from sharing it, this blog has done wonders for my food variability! Looking back, I know that there have been some overlaps, but it’s amazing what a little creative pressure can do for you and your meals!

So it’s funny that even after two years of blogging and plenty more of cooking, a two week break due to some travel was just enough to knock me out of my culinary comfort. But luckily for me, cooking is just like riding a bike…so here’s for getting right back on! Because after a bit of thought and a little re-organizing this perfect autumn dish was a great way to kick off the third year!

Pan roasted mackerel (roasted with a little bacon fat) paired amazingly with the earthiness of this acorn squash and brussel sprout side. I was really happy to see the acorn squash from the last of the CSA bundles, because well I’ve always told myself I wasn’t much of a fan. Boy was I wrong. A little sweet, a little starchy and pretty much the perfect fall side, with just a little roasted bok choy for lightness and texture, the dish came together to compliment the flavorful fish extremely well. Packed with flavor and damn good for you!

If this dish is any indication, it’s going to be a good third year!


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