Gabriola author
Mark your calendars for an online reading from Cooking Tips for Desperate Fishwives: An Island Memoir. Cozy up with a latte on November 15, 2025, at 10 AM Pacific for this lively event.
We gratefully acknowledge the support of the Canada Council for the Arts and the Writers’ Union of Canada for this event.
Tell all your friends!
Here is the link: Facebook live: https://www.facebook.com/events/1486847885935867/
If you’ve ever found yourself standing in the garden at peak strawberry season, wondering what to do with your overflowing harvest, look no further! Here on Gabriola, the strawberries are going wild, and there’s no better way to celebrate than with a plateful of blintzes filled with creamy cottage cheese and just-picked berries.
Has anyone noticed that cottage cheese is appearing in everything from ice cream to pancake batter as a healthy, high-protein alternative rich in calcium? And it’s true: it is filling, good for you, and very satisfying, especially when it is wrapped in a tender crepe. In this version, I simply chopped up the fresh berries and stirred them right into the cottage cheese filling. Add a dash of pure maple syrup or honey, and breakfast is served! I didn’t even know I was a trendy kind of gal.
A wee bit of the History of cottage cheese.
Did you know that cottage cheese goes way back to Mesopotamian times? According to an article in Smithsonian Magazine ( Stromberg, 2012), cheesemaking activities have been traced back over 7,000 years. Scientists have found pottery that resembles modern-day cheese strainers, with traces of dairy products inside! Who knew?
Regardless of when and how cottage cheese was invented… you will be sure to enjoy this nourishing, nostalgic recipe pulled straight from the pages of my award-winning foodoir, Cooking Tips for Desperate Fishwives: An Island Memoir.
Want more stories and recipes? Order Cooking Tips for Desperate Fishwives from your favourite indie bookstore, anywhere online, or visit my author webpage to learn more.
Live on Gabriola? Reach out to get your copy signed!
Recipe: Blintzes with Cottage Cheese and Fresh Strawberries.
Beat 3 eggs with 1 cup of milk, add 3 tablespoons of butter, a pinch of salt, and slowly beat in 3/4 cup of flour of your choice. I love these with buckwheat flour! ( Fun note: once I made this with fresh-ground oat flour, they turned out light and delicate.) Pour a small amount of batter into the pan and tilt it to cover the entire surface, creating a nice, thin blintz. Flip and brown the other side. Roll up with cottage cheese and sliced fresh strawberries. Serve with maple syrup or honey.
Missed Margot Fedoruk's author reading?
Check out this past online event from April 20, 2024. Anyone on or off Facebook can view the recording with the link below. Grab a tea and a a plate of cookies; sit back and relax and let her words nourish you.Visit:https://www.facebook.com/100005801558966/videos/1182968446023502
Margot Fedoruk 