About me
My name is Sophie or often called Zosia in Polish and I am proud to be Polish-Canadian, residing in the beautiful Province of Ontario. As a mother, my heart swells with joy and love for my two adult children, Madzia and Pat, who have grown up in the blink of an eye—it's true what they say, you can't stop them from growing. My husband, Paul, brings an exciting twist to our culinary adventures with his Canadian background infused with Scottish and Irish influences. This fusion of cultures sets the stage for our traditional multicultural cooking, creating a harmonious blend of flavors. I am not only a mother and a wife but also a certified nutrition specialist, a valued member of the Canadian Society of Nutrition Management (CSNM), and an experienced chef. Years of working in catering, food preparation, and menu planning have honed my skills and passion for creating delectable and nutritious meals. Join me on this culinary journey as we explore the wonders of food together.
I have been passionate about home cooking since my childhood. I grew up in Poland in Rabka-Zdrój, a spa town surrounded by mountains and the beauty of nature. My parents and my older siblings introduced me to the world of homemade food from ingredients that we grew in our garden. My dad would plant absolutely every possible fruit that could grow in Rabka’s cooler climate such as cherries, plums, pears, apples, raspberries, strawberries, rhubarb, red currant, white currant, black currant and gooseberries. My mom on the other hand was a great vegetable gardener. We had lettuce, tomatoes, cabbage, radishes, kale, onion, celery, lima beans, snow peas, beets, parsley, dill, garlic and fresh potatoes to sustain us for the whole winter until the new crops arrived.
We grew up on simple meals. We had fresh soups every day, compote from our fruits to keep us all well hydrated, and the only juice I knew was the apple cider which we enjoyed from September till May. On summer days we would pick all our currants to make compote in mason jars, which were so refreshing and high in vitamin C. My dad kept honey bees so we could enjoy fresh honey and keep healthy during long winter days. Fall provided us with an abundance of foods to eat. We would preserve some of the harvest for our family to enjoy in the winter when there were less options for food. We would have over 500 plus jars of preserves from pickles to wild strawberry confiture. We always kept chickens for fresh eggs and got fresh milk from our family cow.
I was also lucky enough to have the opportunity to forage for fungi with my mom and dad. Even as a child, I was eager to learn about the world of mushrooms. When I was big enough to carry my own basket, that's when my training began. My parents taught me to correctly identify mushrooms for safe harvesting, emphasizing the importance of paying attention to each mushroom's characteristics and the distinct differences between each species. From a cook's perspective, mushrooms are an irresistible source of flavor, texture, and aroma. But the real thrill of mushroom hunting lies in collecting them and cooking them fresh from the basket. These experiences have become an integral part of who I am, and I am grateful to share them with my own family every day. I revel in growing my own vegetables and herbs, tending to my fig tree and apple tree, and relish picking currants from the bush to make a delightful cordial each Christmas. For me, there is no weekend without the aroma of freshly baked sourdough bread. I hope you enjoy reading about my culinary adventures on my blog.
~Zosia~