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If you live in Vancouver, or will be there between June 1 and 3, you're in luck!

Canadian Living and some *ahem* handsome celebrity presenters will be on the main stage doing demonstrations at this year's EAT! Vancouver Food & Cooking Festival -- and you could win free tickets to see us live!

Food Specialist, Irene Fong, and I will be presenting recipes from our summer issues and giving loads of great tips for summer entertaining. Whether you're there for hands-on demonstrations, to taste delicious food and cocktails or just to catch a glimpse of the hottest Food Network stars, you'll find it all at the 10th annual EAT! Vancouver show.

Now, you clearly do not want to miss this show – but allow me to sweeten the pot, will you?

We have 4 family packs (4 tickets each) to give away to 4 lucky winners who plan to be in Vancouver for the festival. All you have to do is answer the following question in the comments below this post: what is your favourite idea for easy summer entertaining? This could be your favourite recipe, cocktail, snazzy idea, or easy entertaining shortcut tip. Our top 4 favourite comments will win a pack of four tickets. Isn't that easy?

This contest will run until Victoria Day (Monday, May 21) and we will contact the winners via email.

See you at the festival!

This Earth Day cookie was the result of a happy accident.

In fact, now that I mention it, this is how most good ideas happen in the Test Kitchen. We were making chocolate/vanilla marble cookies and they came out looking very planetary. I swapped the chocolate dough for a blue-tinted dough... et voila! Earth cookies!

Here's how you make them:

Start with your favourite plain cookie dough. I recommend a shortbread dough because it's very forgiving and doesn't really get tough from overmixing. I used this superbasic shortbread:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 tbsp vanilla
• 2 cups all-purpose flour

Beat butter and sugar together until fluffy; beat in vanilla. Stir in flour to form smooth dough.

Cut your dough in half.

Cut dough in half.

Tint half of the dough bright blue by kneading in a little blue food colouring paste. Food colouring paste won't stain your hands the same way that liquid will -- and it also has a much more powerful colouring effect.

Keep in mind, your blue dough will darken when it bakes! So choose a light blue.

Divide the doughs into golfball-sized blobs and line them up in two rows, alternating colours.

Blob it up!

Now gently gather the blobs together and shape it into one singular dough. Roll the dough into a cylinder.

Roll into cylinder.

Chill the dough until firm. Then slice the log, crosswise, into scant 1/4-inch thick cookies. Lay on parchment-covered cookie sheets.

Slice and bake!

Bake, one sheet at a time, in a 350°F oven until pale golden on the bottom and no longer shiny on top. Let cool on the baking sheet for 4 or 5 minutes, then transfer the cookies directly to racks to cool.

Earth Day cookies!

Do you plan to celebrate Earth Day on April 22?

I have the pleasure of working with many talented food stylists. We often joke about how people believe the food they prepare for photos is shellac-sprayed and phony in order to make it look beautiful.

Well, I can assure you – the food is real. In fact, 99% of the time, it's still perfectly lovely to eat after it's been shot. Often, we end up having it for lunch or taking it home that night for dinner.

And trust me, people – I do not eat shellac.

Most food stylists are also great cooks. The last thing they want to do is disrespect food by wasting it or making it out to seem like something it isn't.

We try really hard to be true to our recipes when it comes time for photography. It's easy to make something look good, but not if it means sticking exactly to a recipe that isn't beautiful by nature. That's why we try to address "beauty issues" while we're still in the testing process. So if we want something to look different, we tweak the recipe... rather than relying on the food stylist to fake it.

Sure, not every recipe is cover-worthy. But to prove that our recipes look delicious, even when not prepared by a stylist, (WARNING: FULL DISCLOSURE!!) I'm posting every one of our photos from the testing process for our April issue (on stands now).

These recipes were prepared by our talented food specialists with a regular old digital camera. Not to look beautiful, but just to test them.

From "Elegant Easter Dinner":

Asparagus Mimosa Salad

Roasted Stuffed Cornish Hens

Roasted Carrots and Radishes With Dill Butter

Spinach Sauté With Roasted Garlic and Pine Nuts

Angel Food Cake With Lemon Curd and Mascarpone Cream (our cover recipe!)

From "Quick & Easy":

Quick Beef Bulgogi

Glazed Salmon Bundles With Sesame Bok Choy

Herbed Cheese-Stuffed Chicken

Creamy Ham and Pea Pasta

Chana Masala

From "Recipe Makeover":

Smart Spaghetti and Meatballs

Oven-Fried Buttermilk Chicken

Baked Spring Rolls with Chili Garlic Dipping Sauce

Classic Scalloped Potatoes

Lightened-Up Mini Corn Muffins

From "Sweet Treats for Passover":

Flourless Chocolate Truffle Cake

Matzo Chocolate Almond Buttercrunch

Vanilla Bean Amaretti

Fruit Salad with Orange Syrup

From "Cooking Lesson":

Eggs Benedict

And finally, from "A Taste of Prince Edward Island":

Michael Smith's Favourite Maritime Seafood Chowder (with Tattie Scones on the side!)

Mussels on Toasted Corn Bread

Do they look good enough to eat? Any favourites?

I hope you enjoy making these recipes as much as we did! And we'd love to have your feedback.

I just got back from a vacation in Santiago, Chile (where my stepfather is from). And although I could go on – at extreme, annoying length – about my love of Chilean food and wine, I will limit this post to my absolute favourite thing: empanadas.

Empanadas de pino with pebre from La Hacienda restaurant in Santiago, Chile

Empanadas can be found all over South America, but my favourite are the Chilean beef-filled ones called empanadas de pino. They are typically served with pebre, Chile's answer to salsa.

And by that, I mean the sauce, not the dance. Although I enjoy both.

Here's how you make empanadas:

• Make (or buy!) your favourite pie dough and chill in the fridge. Make enough for a double crust pie. (Classic empanada dough uses lard, so if your recipe calls for lard, all the better.)
• In a Dutch oven, brown 375 g of lean ground beef.
• Add 3 onions, finely chopped; cook, stirring, until the onions are soft and any liquid is evaporated, about 10 minutes.
• Stir in 2 tsp each ground cumin, smoked paprika and chili powder (or if you can get it, substitute 1 tbsp merkén, which is dried smoked Chilean goat's horn pepper, for the paprika and chili); cook, stirring, for 1 minute, just to toast the spices.
• Whisk together 3 tbsp flour and 1/4 cup beef broth or water; stir into the beef mixture.
  
• Bring to a boil; reduce heat and simmer until thickened, 5 to 7 minutes. Season with salt, to taste (but not too aggressively, since olives are going in and they're salty!).
  
• Let the mixture cool in the fridge; stir in 2 diced hard cooked eggs and 1/2 cup chopped, pitted green or black olives.
• Let the pie dough stand at room temperature until softened, about 30 minutes. Divide dough in half.
• On a lightly floured surface, roll out each half to 1/8-inch (3 mm) thickness. Using whatever cookie cutter you have, cut out circles, rerolling scraps. (I like big empanadas, so I use an empty coffee can, but you can make little ones as hors d'oeuvres.)
• Beat an egg with a little water; brush the egg wash around the edge of each circle. Place some of the beef mixture in the centre of each round. (The amount will depend on the size of your circles, but don't get too excited and overfill! They'll explode.)
• Fold the pastry over the filling to make a semicircle. Fold the edge of the pastry over itself and crimp or press firmly to seal.
• With the tip of a knife, pierce the tops to create vent holes. Place about 1 inch (2.5 cm) apart on parchment paper-lined baking sheets. (You can make these ahead and refrigerate for up to 24 hours. Or freeze them until firm and then transfer them to an airtight container to freeze for longer; bake straight from frozen, adding a few extra minutes of baking time.)
• Brush your egg wash over the outside of the empanadas. Bake in centre of 400°F (200°C) oven until golden, 20 to 25 minutes.
• Let cool slightly and enjoy with pebre, or your favourite salsa.

Yes, please!

There are loads of South Americans living in Canada and, frankly, we're lucky to have them. They help make Canadian cuisine the varied, delicious concoction that it is.

Have you ever tried Chilean food?

I'm sure you've all seen the delicious Québécois-Style Pea Soup on the cover of our February 2012 issue.

If you haven't check out the recipe here, or watch our simple how-to video here. This soup is so easy, but a classic comfort food and really shouldn't be missed.

Well, here's a very short history of my twist on the classic:

When I was little, my mother used to take me to a soup and sandwich shop at least once a week – it was called Broadway Gourmet – and I would nearly always order the same thing: split pea soup.

The thing about this soup was that it didn't feature just plain old ham. It was chock full of cubed kielbasa. I still think of pea soup as something that should have sausage in it, even though that isn't traditional in the slightest.

There's nothing like a hot bowl of comforting sausage and pea soup for dinner.

I regularly make my split pea soup with kielbasa or smoked sausage, rather than ham. I made some last night by taking our classic recipe above, omitting the ham hock, replacing the water with chicken stock and stirring in 1 cup of diced kielbasa about 15 minutes before serving.

Delicious!

Do you love pea soup, too?

Last week, I asked our Canadian Living staffers what they do when they have limited a) time, b) ingredients and 3) motivation to cook.

Well, last night, it was yours truly who was in that very situation! I was starving and knew I only had about T-minus 15 minutes before I started getting, as a friend of mine calls it, hangry.*

Here's what I whipped together in under 15 minutes (and no one got hurt!):

Whole Wheat Pasta Salad With Salmon

1. Cook 1 pkg (375 g) whole wheat penne according to package directions; drain and rinse under cold water until completely cooled.

2. Meanwhile, open and drain 2 cans (170 g each) salmon.

3. Flake salmon and mix with:

• about 1/2 cup of light mayonnaise
• 1/3 cup each finely chopped green onions and celery
• a finely chopped baby dill pickle
• the juice of a small-ish lemon
• a hefty sprinkling each of paprika (sweet, hot or smoked), dried dillweed (fresh dill is even better) and freshly ground pepper
• a pinch of salt

4. Mix the salmon mixture with the pasta and serve with a little something green on top, if you have it. I nearly always have some sort of fresh herb on hand, even if it's just parsley or a little bit of extra green onion.

Easy pasta and salmon salad, straight from the pantry

I've always adored tuna or salmon pasta salads. My Mum and I would go to the local sandwich shop all the time when I was little and they always had one just like this on the menu.

Variations and tips:

• Instead of dill and chopped pickles, you could add a spoonful of pesto and a few sliced olives, capers or chopped roasted red peppers.
• Use whatever short chubby pasta shape you have on hand. Whole wheat, spelt, kamut, or even white pasta are all ideal candidates.
• Don't have salmon? Use tuna or 2/3 cup of shredded cooked chicken. Even little salad shrimp will work.
• Want to add in some leftover vegetables? Try grated carrot, finely chopped cucumber or diced red pepper.
• Taking it for lunch the next day? You may want to make a little extra dressing. The pasta absorbs the dressing and the flavours can become a bit dilute after sitting in the fridge.

Do you get hangry, too, or is it just me?

*Hangry: (adjective) A portmanteau mixing the words "hungry" and "angry".

Example: "I was so hangry by the time Larry got home, I ended up making him eat dinner in the garage."

It's Tuesday at 6:30 pm. You've had a really long day and it started before the sun was up. Your car started making a funny noise on the way home. Traffic was terrible. You were late picking up your kid. And now you're faced with the ultimate challenge – finding the energy and inspiration to make dinner.

Pizza Night!! (Image via Wikipedia)

We've all been there. We've all shuddered at the thought of cooking, or just been too pressed for time to figure it out... and had nothing leftover in the fridge or freezer to rescue us.

So I asked our Canadian Living team what they do on those nights when they just can't face making a proper meal from scratch. Here's what they had to say:

1. Grilled cheese. "My classic standby is a gooey grilled cheese sandwich with whatever bread I have on hand.  If I'm feeling indulgent, I'll make it with rye, old Cheddar and a good slather of raspberry jam.  I will also fry an egg over-easy and eat it on top of leftover steamed rice with a bit of soy sauce. If there is no way I can be nudged into the kitchen, my go-to is either sushi delivery or a family-run Greek restaurant near our house." – Irene Fong, Test Kitchen Food Specialist

AW: I love rice with a fried egg on top! That is one of my stand-by dinners. Sometimes I throw some peas in with the rice.

2. Restaurant rescue. "If I can't stand the thought of cooking, we'll go out for ethnic food in our neighbourhood. Our favourites are Japanese, Thai, and Indian, but Swiss Chalet is a big standby in our house! Sometimes I'll make pasta with a really quick passata based tomato sauce with sautéed onions, garlic, oregano, hot pepper flakes, salami (if we have any on hand). If I don’t have to feed anyone else, it's cereal – hot or cold!" – Adell Shneer, Test Kitchen Manager

AW: I admit it. I love Swiss Chalet. Huge standby at our house, too!

3. A quick curry. "This is my go-to for nights I want (a) flavour, (b) something quasi-exotic that I can also serve up to a buddy who's dropping over and (c) is fairly quick. I quickly stir-fry pre-cut chicken bits, add a few good dollops of (PC or other brand) korma sauce and serve it in a ripped-open pita pocket. I'll look in the crisper for whatever veggies I have (zucchini, alfalfa sprouts, ...) and add that. I can have this put together and on the plate in less than 20 minutes and folks love it. If I decide I want veggies on the side, I buy the tiny bag of per-shredded carrots or coleslaw mix, toss with whatever salad dressing I have – et voilà! I have a salad." – Doug O'Neill, Executive Editor

AW: I do something similar... I'll stir-fry sliced meat and pre-cut veggies in a skillet, then add a spoonful of curry paste, 2 heaped spoonfuls of peanut butter and enough water to make it saucy. I serve on leftover rice. It's so delicious – and tastes like take-out!

4. Eggs. "I'll have an egg, poached soft in a saucepan of quick tomato sauce (crushed tomatoes, olive oil and spices). I eat it with hot, buttered toast. Quick. Easy. Healthy-ish." – Tasia Rivero, Web Editor

AW: Aren't eggs awesome!? Eggs on toast is my instant dinner choice 9 times out of 10. That, or beans on toast.

5. A leftovers casserole. "I usually make "magic casserole". It gets my creative juices going and uses up all the bits in my fridge and cupboard. Maybe it's pasta with some chicken and frozen peas baked in a light sauce. Maybe it's sautéed cabbage, beans, fennel seeds and a can of tomatoes topped with cheese. Maybe it's Tuesday night's Chinese takeout stirred together with some frozen peas and baked all together. If I ever have kids, I expect they'll hate Magic Casserole night. But I personally get a kick out of it." – Colleen Tully, Web Food Editor

AW: I love the idea of "magic casserole". I can just see it now. Leftover pasta sauce poured over chicken breasts and frozen spinach, topped with cheese and baked until bubbly? Yum.

6. Antipasti. "We have a 'Tuscan picnic'. Open a jar of artichoke hearts and marinated mushrooms, grab the olives and whatever cheese or cured meats are in the fridge, and put out some crackers and fresh bread. Oh, and a nice beer or glass of wine! It's our fave go-to, last-minute dinner. Easy to pull together, almost no clean up and it's always delicious. If we don't feel like putting any work into it, we head up to the local Lebanese joint for a falafal. Yum!" – Daniela Payne, Web Editor

AW: I love that this idea requires absolutely no cooking. The only dishes you dirty are your dinner plate and a wine glass! That's my kind of dinner.

7. Sandwiches. "Maybe it's my recent Downton Abbey marathons, but when I can't bear the thought of washing any pots or pans, I've been reaching for – yikes! – cucumber sandwiches. Never boring (I never whip them up quite the same way twice), they're a refreshing reminder of summer on a chilly winter's night... And there's only one plate to clean-up after." – Brett Walther, Home & Garden Director

AW: This idea is adorable. I love being inspired by the stuff I see on TV and in movies. I dare you to watch the Korean movie Tanpopo without craving noodles or Big Night without needing to have Italian food.

8. A rice bowl. "If I'm in a rush or just lazy, I make a rice bowl. I usually steam jasmine rice, throw in some microwaved sweet corned niblets and tofu cubes (already marinated in curry sauce), add soya and then toss in a giant bowl. Instant comfort food." – Julia McEwen, Fashion & Beauty Editor

AW: I love rice bowls. I will heat up some leftover brown or jasmine rice with broccoli florets (fresh or frozen), corn, a scrambled egg or cubed tofu, chopped green onions and then drizzle with soy sauce, hot sauce and sesame oil. Instant healthy "fried" rice.

9. Noodle soup. "I try to keep my fridge stocked with a few things to save me in this situation, because really, I feel like this eight nights a week. My best solution: I bring 1.5 cups chicken stock to a simmer in a saucepan. Dice leftover veggies (carrots, celery, pepper, whatever) and simmer in the broth till tender. Meanwhile, thaw a handful of frozen cooked shrimp in the sink and cook 1/3 of a package of ramen noodles – without the “spice” packet. Pop the shrimp in with the soup to heat up. Drain the noodles. In a soup bowl, layer noodles, veggies, shrimp, then pour the broth over. Season to taste with hot sauce, if you like that sort of thing." – Austen Gilliland, Senior Editor, Crafts & Food

AW: I do this, too! Only, I use soba noodles instead of the ramen. See my instant noodle soup recipe here.

10. Bread and cheese. "Whole wheat bread and cheddar cheese is my go-to dinner when I really don’t feel like cooking. Add a side of green olives and a glass of red wine and your quick dinner fix seems almost special." – Jennifer Melo, Senior Web Editor

AW: This is something I do, often. I also love hummus and crackers or vegetable sticks added into the mix.

11. Cereal. "I have a slight cereal addiction, so I just reach for a box of whatever I have open and pour myself a nice big bowl. I’ll have some yogurt or fruit to top it off." – Wendy Graves, Senior Editor, Life

AW: Pretty sure we've all done this! Cereal rocks!

12.  A big salad. "I make my fabulous Surprise Salad. It’s always a surprise because it consists mainly of what’s in the fridge. I usually start with any greens – arugula, spinach, lettuce. Then add any leftovers ie: a sliced chicken breast, leftover shrimp or cheese or throw in a can of tuna or a hard-boiled egg if I don’t have anything else in the fridge. Then I add yummy extras – veggies (tomatoes, cukes), sliced hot pepper rings, olives, pickles, pickled artichokes or eggplant strips. Then it’s all doused in my favourite dressing: 3 parts olive oil, 1 part balsamic vinegar, a little Dijon mustard, a little maple syrup, oregano, salt and pepper. So yummy, and I never get tired of it, because its different every time! It’s like my dinner yells 'Surprise!' at me from the plate." – Donna Paris, Senior Section Editor, Life

AW: A big salad is a great option and also a great way to use up bits and bobs in your fridge. And so healthy and filling!

13. Pizza! "I’m not proud to admit it, but my favourite local pizza joint is on speed dial for no-cook nights. They know me by name and can usually – unless there’s a new girl on the phone – recite my order." – Tina Anson-Mine, Executive Editor, Food & Books

AW: Honey, show me someone who never turns to pizza and I'll show you a liar! Or someone with gluten and dairy intolerance...

14. Egg drop soup. "I make a quick egg drop soup. I heat up chicken broth, throw in a few peas, green onions and seasonings and then drizzle in a beaten egg right before serving. My kids love it and it takes less than 10 minutes." – Nicole Young, Food Stylist

AW: I love this. If I do this, I'll often add shrimp for extra protein, especially since you can add it straight from frozen. And a handful of fresh coriander at the end. I won't even chop it!

15. You're on your own! "It’s called 'Fend for yourself, mom’s off duty tonight' at my house. Usually, the kids will make themselves a bowl of cereal, oatmeal, perogies (they love these) or mac ‘n cheese." – Teresa Sousa, Editorial Assistant

AW: That's right, Teresa. You show 'em who's boss!

Now it's your turn! What's YOUR instant dinner fix? Tell us in the comments section below!

Anyone who knows me knows my love of the belly. This is the ultimate expression of pork, in my opinion.

One part crispy crackling, one part juicy, tender meat? Heck yes.

How to roast a pork belly:

• Take a slab of pork belly with the rind still attached (available in Chinatowns, everywhere). Often, you'll find they're about 1.5 kg, but any size will work.
• Score the skin in a 1-cm-wide cross-hatch pattern with a very sharp knife. A serrated knife works well, as the skin can be a bit tough to get through, especially if you don't have good knives. Don't cut too deeply – you basically want to just score through the rind and not too deeply into the fat.
• Rub all over with a bit of oil, a handful of Chinese five-spice, a couple of cloves of minced garlic, and some coarse sea salt. The five-spice is purely optional and this dish is actually absolutely out of this world, even with no seasonings at all.
• Place on a rack in a large roasting pan. Pour about 1 cup of water in the bottom of the roasting pan — just enough to cover the pan, but not enough to touch the roast. This is to prevent the stuff that drips off from burning to the bottom of the pan and smoking you out.
• Roast in a slow oven (about 275° to 300°F/130 to 150°C) for about 2 to 2-1/2 hours, adding more water to pan if it gets dry.

You know it's ready when the rind is translucent and brittle and the fat is golden, crispy and completely puffed up. If your belly meets this description, then you'll have the most tender, succulent meat, with a nice crisp crackling, topped with a shiny-as-glass, crunchy skin.

**Oven temperatures vary, so if the pork doesn't look like that yet, don't freak out – just turn up the temperature to 400°F (200°C) and flash-roast for an additional 1/2 hour, or until it's done.

Let it stand for 15 to 20 minutes before slicing— if you can keep your hands off it, that is.

If you want a dipping sauce, mix equal parts Chinese red or black rice vinegar and soy sauce and a few slices of green onion.

This dip also works great with pot-stickers or steamed dumplings.

Or, really, you can eat it just on its own, because it's that good. Then call me and thank me. Then go slap your mama. Unless your mama makes stuff like this already. In which case, give her a foot massage.

Have you made pork belly at home?

I can’t tell you how many food- and weight-related resolutions I hear in a day. I mean, I work in a test kitchen ... where we feed people. Needless to say, it's a hot topic.

Many of you are already planning to never eat delicious cookies like this again!

The sad part is that I can’t think of one resolution that isn't a) some kind of "I'm so fat" punishment, b) completely unrealistic or c) all of the above.

Eat less!

No more carbs!

No more alcohol!

Never eat chocolate again!

Lose xx pounds by Valentine's Day!

Fit into that dress I wore in 2002... by March!

Work out every day for 14 zillion hours!

How many times have we all made resolutions just like these? I know I have. And how effective have they been?

Oh yes, that's right — they haven't been effective AT ALL.

Now how refreshing would it be to choose to make resolutions that are a little kinder to YOU? That are achievable? Resolutions that celebrate life, rather than set us up for failure?

Here are my 10 food-friendly resolutions for 2012. And guess what? You won’t find one among them that involves giving up chocolate.

1. Eat extremely deliciously — every day. I hereby vow to only eat food that I find absolutely delicious. If it's not ridiculously tasty, it doesn't make it into my belly. I will also make a special point to eat something that really thrills me every once in a while. I shall eat it mindfully, savouring every bite. Doesn't have to be unhealthy. Just has to be scrumptious.

2. If I want something decadent, I get to have it! Gone are the days of “no more (fill in the blank)." If I want a butter tart, I’m eating the damn thing. Not 10 of them. It's not about that. But I'll eat it and I'll love it. Especially if it’s made using real ingredients... with love.

3. Take time to enjoy food. How many meals have I crammed into my maw without even thinking about it? Savour it!

4. Enjoy ingredients at their peak. Sure, those local, in-season strawberries sometimes cost more than the imported ones. But they are sooooo much better — and not all giant and weird. Plus, in eating locally, you’re supporting your local farmers and food producers, which is extremely valiant, if you ask me. Bring on the Niagara wine!!

5. Let friends help. I promise to invite my friends and family over more often and celebrate delicious food with them. And in the process, I will not get all control freaky. I will actually let them do something to help. I hereby relinquish control!

6. Cook from scratch, just for kicks. I will make something time-consuming every once in a while just for the fun of it! I enjoy making bread more than just about anything in this world. So why not do it?

7. Eat more! And by that, I mean I will not go 7 hours without eating, only to become a ravenous beast who will hoover up anything in her path. I will eat breakfast, lunch, dinner. And snacks in between, if I'm hungry!

8. Throw out the bloody scale. I’ve never understood scales. Seriously? Do we really need to know how much we weigh in order to be healthy? I don’t know about you, but my weight can fluctuate up to 5 lbs from one day to the next, depending on the time of month, how much water I’ve had, etc. And that is perfectly normal. Why be a slave to those fluctuations? A tape measure is much better for your mental health. Torch the scale!

9. Regret nothing. Who wants to waste time feeling bad about food choices? Not this lady. Last time I checked, a shame spiral didn’t fix anything. And frankly, I am exactly who I’m meant to be. Lumps and all.

10. Have fun. I will dance around like a fool, every day. Possibly while making dinner. Possibly without pants on. Unless I'm making something that spatters, in which case, the pants stay on.

Me, really enjoying a deeelicious smoked meat sandwich (from Schwartz's Deli in Montreal) — without regret.

What resolutions do you resolve to give up, this year?

Last January, I was lucky enough to be in Vancouver during their famous Dine Out Vancouver restaurant festival. One word: yum.

The 2012 festival (this coming year is the 10th!) will take place over 17 days from Monday, January 20 to Sunday, February 5. Reservations open January 9.

If you're anywhere near the Vancouver area (or plan to be), get yourself to this festival. Last year's highlights — for me — were about the street food. For example, trying several different interesting hotdogs from Japadog, (made famous during the Vancouver 2010 winter Olympics):

From front to back: the terimayo, the yakisoba and the okinomi - all fantastic!

... and eating The Re-Up Addictive BBQ's giant pulled pork sandwich, laden with tangy, creamy coleslaw:

I know what "re-up" means from watching HBO's, The Wire. So, basically, what I'm saying is that I'm very hip.

What's even more exciting for street food lovers like me is that this year, the festival will include something called Street Food City – a 3-day-long lunchtime event featuring the city’s top food carts.

But even if street food isn't your thing, this is the country's largest restaurant festival, people! It has over 225 participating restaurants. So you're bound to find something that tickles your fancy.

For more info, check out Tourism Vancouver's website.

It's hard to beat the food in Vancouver, but this country has so much to offer. Where is YOUR favourite place in Canada to dine out?