Bunchland

Cookie mogul Eden Hertzog shares recipes she enjoys with her family

I’m sure I’ve mentioned this before, but just in case I haven’t – I find lunch difficult. Yes, of all challenges I face on a day-to-day basis, lunch is the one that keeps me up at night. I find breakfast a breeze: always a smoothie, and then either yogurt & granola or toast with almond butter. Oh, and coffee. Coffee, I love you so much.

Then there’s dinner. Again, pretty straightforward: protein, starch, vegetable etc… But lunch, lunch is this overlooked, forgotten meal because it’s right smack in the middle of the day and often I am out and about or have my head in some work. Lunch becomes a sandwich or a handful of this or that, but nothing quite substantial or healthy enough. And for someone like me, who works in a cookie factory, this means that I eat cookies. Lots of cookies. A lunch-sized amount of cookies. Bad news.  Read more...

Some yams are brimming with personality.

Yams make great Jack-O’-Lanterns because they are nice and large, often conical in shape (which makes for a great hat), and when they burn they smell like a dream. Also, since they are a root vegetable, these guys can have all kinds of  growths and hairs that add character to a face.

Yams might give you a bit of guff when carving because they’re hard as rock when they’re raw. An apple corer will be your best friend. Scrub off the vegetable first and cut off the bottom so it has a flat base. Begin hollowing it out with an apple corer, and then use a pairing knife to empty it completely, leaving about a half inch thick skin or however much you can manage. Then sketch your face on the outside and carve. Top it off with its pointy hat and behold, a yam monster!  Read more...