What it’s all about…

B8IdieGdWell, hello!

I’m Gwendolyn Richards, a food writer and photographer based in Calgary, AB and this is where I chronicle my love for cooking, baking, eating while traveling, photography and very shiny shoes.

A former cop reporter, I started this blog as a creative outlet to counteract my days of covering crime and calamity and eventually turned it into a full-time food writing job at the Calgary Herald where I now write about food trends, review cookbooks and share some of my own recipes. I can occasionally be spotted on television cooking with morning news hosts or eating things like steak and wings, which, I argue, are perfectly reasonable breakfast items.

Pucker-cover(1)I like vintage cocktails — especially a well-made Bourbon Sour — any kind of lemon dessert and I believe a fantastic burger is one of the most perfect foods in the world. An excellent night out is when I can enjoy all three while wearing patent, peep-toe heels. Red, of course.

My first cookbook Pucker, published by Whitecap Books, is now available.

Follow my food adventures on Twitter (@gwendolynmr), Instagram (@gwendolynmr) or on Facebook. Or contact me by email at gwendolyn_richards@hotmail.com.

 

51 thoughts on “What it’s all about…”

  1. Dulseigh said:

    Fabulous blog…will definitely be popping by for inspiration on a regular basis…but where are the famous cookies???

    Dx

    [Edit Comment]

  2. Valerie said:

    I was here. I drooled. Good work.

    [Edit Comment]

  3. Great shoes
    Whiskey sour. Hmmm. I used to make a mean Manhattan. My mom taught me the art when I was 10. Used to serve them to her Bridge Club. Today they’d report her to social services.

    [Edit Comment]

  4. I absolutely love the images! You should make a cookbook and supply your own pictures!

    [Edit Comment]

  5. patentandthepantry said:

    Thanks Wannabe, that’s really sweet.

    [Edit Comment]

  6. Everything looks so delish! I love the photos and I love your style. I just happened to stumble on your website today and I can assure you that I will be an avid reader.

    [Edit Comment]

  7. catdecenzo said:

    Wow, I miss the 50′s. Thanks for the memories! Great blog. Photos to die for…and the food? Pssshhhhh, enough said!

    [Edit Comment]

  8. Ah, my sista done you well to mention your blog. The cookies are in the oven as we speak, er, email. Smelling terrific – oooo they’re done and soft in the middle. oh oh oh can’t talk, my mouf if full :)

    [Edit Comment]

  9. love the pics, love the food….
    how about more pics of the shoes?!
    you are so inspirational :D
    Take it easy,

    ~yours, reenie

    [Edit Comment]

  10. Hi, I find you web site on flickr (http://www.flickr.com/groups/foodblogger/discuss/72157608516772224/)… your photos are very kind and clean… bye

    [Edit Comment]

  11. YA-UM, nice site buddy. im gunna do the spag-bog sauce now….

    Lachlan

    [Edit Comment]

  12. Hello!

    I was looking for a great pasta recipe when a good friend of mine and yours, Susie told me about your site. Fabulous pics and recipe! keep up the great work! btw, luv your red high heels! I have a pair too ;)

    Kana

    [Edit Comment]

  13. This is my food blog of the month.

    [Edit Comment]

  14. Lovely site. Gorgeous photos. Can I ask you what kind of camera you use, and lens. thanks for inspiring me to hang out more in my kitchen.
    Rhonda

    [Edit Comment]

  15. I love your site. Keep it up !

    [Edit Comment]

  16. I accidentally came across your simple yet striking website when searching for balsamic reduction! I love the photography. I will definitely bookmark & come by often. Thanks.

    [Edit Comment]

  17. Just stumbled on your blog. You take beautiful photos. Can’t wait to dig in and read more.

    [Edit Comment]

  18. Gwensang. Great job. I love this blog, the photos, the recipes, the writing!! You must parlee this into something bigger. This is definitely your calling.

    [Edit Comment]

  19. Ahhhhh … Gwen! “Divoon” yummies and awesome snaps! I’ll be checkin’ in bunches. Hot as the proverbial kitchen here in Van and we can’t get out! :o )

    A

    [Edit Comment]

  20. Gwendolyn,
    How does one subscribe to your Blog?
    I have just spent 2 hours here this morning and would like to receive updates but I d0 not see a place to sign up.

    What a great Food Blog this is!!!

    Thanks,
    Hot Pepper Dave (from flickr)

    [Edit Comment]

  21. Gwen, are you on Twitter? U must!

    [Edit Comment]

  22. Great website… I really appreciate simplicity of the layout and the quality of the photography. Now following you on twitter too.

    [Edit Comment]

  23. Hi Gwendolyn,
    Just discovered your blog. Looks great, I’ll be checking in often from now on.
    cheers, Amy

    [Edit Comment]

  24. Howdy Gwendolyn, was sent to your site via Slashfood, and I am throughly impressed. I have browsed your blog, and I can not wait to start cooking. I hope that I can create food as appetising as you make it.

    [Edit Comment]

  25. Hi! Just adding myself to the roster of people who have discovered your blog and are instantly a fan. :) I’m bookmarking you and will check back often! You rock!

    [Edit Comment]

  26. Hello – A big thanks because somehow your blog directed a bunch of traffic to my new blog yesterday! (assuming through the WP generated “similar content”.) I’ve been a reader for a while and love your content, and the photography is amazing. Thanks and I look forward to continuing to follow you!
    Cheers! amy

    [Edit Comment]

  27. Mike Pappas said:

    Great cupcakes you kitchen witch…I meant what I said about getting with before you leave Chicago. It was great meeting you and I hope you hit me back immediately so we can have some fun before you leave town…MP

    [Edit Comment]

  28. I’ve just found your blog again after 3 days of continuous Google searching, which is testament to how much I liked it when I read it a while back (and then forgot the name)! But glad to be back. It really is one of the most enjoyable food blogs out there. One thing though … I can’t seem to see the more recent photos anymore. Have you changed the way you put them up?

    Looking forward to reading and salivating more
    Anna x

    [Edit Comment]

    • patentandthepantry said:

      Anna, I’m not sure what’s happening with the photos for you. For the first post or two, I had WordPress host them, but now all of my photos are on Flickr. I don’t know why they’re not showing up for you….? Keep me posted.

      [Edit Comment]

  29. Now the photos have come back (although some others have gone). And great they look too. It’s probably something at my end. I do read this at work so they’re probably not happy with me!

    [Edit Comment]

  30. The English Fox said:

    ooh Patent, I love your baking blog. Thought you’d like to know how I found it…A friend of mine who recently moved to Canada messaged me yesterday saying she was off work, bored and my fate was in her hands for the day. Whatever I suggested, she would do on her day off. I gave her three options a) bake a cake that I would like b) do something involving the letter L c) be inspired by the 1950′s. She later sent me photo’s of her day where she had combined all 3 by baking your luscious lemon & earl grey cupcakes whilst listening to La Roux and dressed in suitable 50′s style baking garmets . She tells me they are lovely, the photo’s are very impressive and she promises to bake me some when I visit this summer. Thanks for the inspiration on her behalf and for ensuring I have lovely cakes awaiting me when I arrive in Canada. I shall be baking some of your lovely things myself asap.

    [Edit Comment]

    • Ha ha, the English Fox has corroborated my story!! See my comment left yesterday evening on the Earl Grey Cupcakes recipe page! If only there was a way of posting a picture of my efforts on here to show you how hard I tried. Have a great day Gwendolyn and thanks again for the inspiration!! x

      [Edit Comment]

  31. I just found your site through a blog directory — I am already a fan. Your blog is well done with great-looking recipes, wonderful writing, and fantastic photos. I have bookmarked you on Google Friend Connect and will follow you in that manner. I look forward to reading the archives and cooking some of your great dishes. Thanks for sharing your love of food with all of us.

    Judi

    [Edit Comment]

  32. emmajaneoriordan said:

    Hi,
    I’ve just discovered your blog whilst searching for Earl Grey tea recipes. It is awesome! Gorgeous photos and some tasty sounding things to bake – I’ll be giving loads of them a try. Thank you for brightening up my day here in Scotland!
    Emma

    [Edit Comment]

  33. I love your photos (and the food too, of course). What kind of set-up do you have? Looks like you use natural light. I’ve added a link on my blog.

    [Edit Comment]

  34. Here in Cottage Country said:

    Hi Gwendolyn,

    Just discovered your scrump-delicious blog through your flourless cookie recipe online at The Montreal Gazette. (I live in central Ontario.) My Mom was a little bored with her usual rhubarb recipes so I made your Rhubarb Pudding Cakes. To die for. Thanks so much for sharing. Then I came across your mentioning Dream Squares. These (I was so sure that’s what they were called) were the ONLY thing in my early teens that I ever wanted to bake. Haven’t baked them in over 30 years. Searched high and low. Finally found the recipe in ‘The New Purity Cook Book’, page 151, but they’re called Choco-Toffee Dream Bars. I, however, always omitted the chocolate chips as they weren’t a fave of mine back then. I think just about all our mothers of the 50s (Canadian) had this cookbook. Not sure if these bars are similar to your faves but next time you get the urge perhaps you might want to give them a try.

    The base is 2 c. flour, 1/2 c. brown sugar, 1/4 tsp. salt, and 3/4 c. soft butter pressed into a greased 13″ x 9″ pan and baked at 350° for 10 mins. The topping is 1/4 c. flour, 1/2 tsp. baking powder and 1/2 tsp. salt. In another bowl, beat 2 eggs until foamy, stir in 1 tsp. vanilla and 1 1/2 c. brown sugar. Blend in dry ingredients. Then stir in: 1 c. coconut, 1 c. plumped raisins (covered with boiling water, let stand 5 mins., then drain), 3/4 c. chopped walnuts (or pecans, etc.), and 1 1/2 c. chocolate chips. Spread over baked pastry. Return to oven and bake for an additional 25 – 30 mins. Cool and cut into bars. Makes 4 dozen. Enjoy.

    – Elaine Here in Cottage Country –

    And re the totally uncalled for destructive criticism you received last month,

    “Don’t be distracted by criticism. Remember, the only taste of success some people have is when they take a bite out of you.” – Zig Ziglar

    “Any fool can criticize, condemn, and complain – and most fools do.” – Dale Carnegie

    [Edit Comment]

  35. Beautiful pictures!! Are you a professional photographer?

    I’m also into the food blog world, it would be great if you can visit my blog and leave a comment/suggestion.

    Keep posting!!!

    [Edit Comment]

  36. Julie – I love your top-notch photos, recipes and writing!

    [Edit Comment]

  37. Hi Gwendolyn!

    I loved your pumpkin spice cupcake recipe. I hope you don’t mind but I gave you a BIG shout-out on my latest blog post. Happy holidays!

    http://tallenglishman.blogspot.com

    [Edit Comment]

    • patentandthepantry said:

      Hey there!
      I don’t mind at all. I’m glad you like the blog and that you’re putting the recipes to good use. Your cupcakes look fantastic!
      Happy baking!
      ~gwendolyn

      [Edit Comment]

  38. Hi Gwendolyn!
    I came across your wonderful site while looking for a picture of, of all things, Brussels sprouts… The baking photos and writing are gorgeous- you’re a true diva among bloggers.
    I hope I’ve properly credited your picture (on my credits/links page) and that you don’t mind me putting in a link to your blog- I’m still getting the hang of the wordpress thing!
    Thanks!

    [Edit Comment]

  39. heyy im 13 and i LOVE cooking. im in the process of making a cookbook :) . I always check your blog to see if u have any new desserts :D

    [Edit Comment]

  40. your photos are lovely and the style of writing matches.
    great blog.

    [Edit Comment]

  41. Thanks for the sweet treats – Lisa brought some back with her from last night’s party. She said you gave them to her for me – but she could have just stolen them for all I know. Regardless, they were delicious. It was wonderful to learn you can cook just as well as you write and photograph!

    [Edit Comment]

  42. Paige Mckay said:

    Love the website I feel inspired to create.

    [Edit Comment]

  43. HI!
    Are you in Edmonton, or Calgary? can’t believe I just discovered your lovely site! :)
    Valerie

    [Edit Comment]

  44. I have a question on a serious tip…how hard is it to patent food? I make a mean peach cobbler and was thinking of getting a patent for it. Also, if I wan ted to introduce my product to some local restaurants, what would be the best way to do that. I would appreciate any feedback you may have.

    [Edit Comment]

  45. Diggin’ the new look! Lovely font choice! It looks like I’m opening the pages of a fancy cookbook. Hmm, a hint of things to come? You should self-publish a cookbook since your words and photos are so beautiful! I know of at least one buyer in Victoria!! Cheers!!

    [Edit Comment]

  46. Hi Gwen! I’ve just joined Pinterest and I HAD to add the Momofuku and the Mustard Butter Broccoli recipes, the two recipes I love the most! I added the link to my comment so that others may enjoy your work!

    http://pinterest.com/ltorbet/

    Cheers!
    -Laura T

    [Edit Comment]

57 Comments

  1. Fabulous blog…will definitely be popping by for inspiration on a regular basis…but where are the famous cookies???

    Dx

  2. Great shoes
    Whiskey sour. Hmmm. I used to make a mean Manhattan. My mom taught me the art when I was 10. Used to serve them to her Bridge Club. Today they’d report her to social services.

  3. Wow, I miss the 50’s. Thanks for the memories! Great blog. Photos to die for…and the food? Pssshhhhh, enough said!

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  4. Ah, my sista done you well to mention your blog. The cookies are in the oven as we speak, er, email. Smelling terrific – oooo they’re done and soft in the middle. oh oh oh can’t talk, my mouf if full :)

  5. love the pics, love the food….
    how about more pics of the shoes?!
    you are so inspirational :D
    Take it easy,

    ~yours, reenie

  6. Hello!

    I was looking for a great pasta recipe when a good friend of mine and yours, Susie told me about your site. Fabulous pics and recipe! keep up the great work! btw, luv your red high heels! I have a pair too ;)

    Kana

  7. Lovely site. Gorgeous photos. Can I ask you what kind of camera you use, and lens. thanks for inspiring me to hang out more in my kitchen.
    Rhonda

  8. I accidentally came across your simple yet striking website when searching for balsamic reduction! I love the photography. I will definitely bookmark & come by often. Thanks.

  9. Gwensang. Great job. I love this blog, the photos, the recipes, the writing!! You must parlee this into something bigger. This is definitely your calling.

  10. Ahhhhh … Gwen! “Divoon” yummies and awesome snaps! I’ll be checkin’ in bunches. Hot as the proverbial kitchen here in Van and we can’t get out! :o)

    A

  11. Gwendolyn,
    How does one subscribe to your Blog?
    I have just spent 2 hours here this morning and would like to receive updates but I d0 not see a place to sign up.

    What a great Food Blog this is!!!

    Thanks,
    Hot Pepper Dave (from flickr)

  12. Howdy Gwendolyn, was sent to your site via Slashfood, and I am throughly impressed. I have browsed your blog, and I can not wait to start cooking. I hope that I can create food as appetising as you make it.

  13. Hi! Just adding myself to the roster of people who have discovered your blog and are instantly a fan. :) I’m bookmarking you and will check back often! You rock!

  14. Hello – A big thanks because somehow your blog directed a bunch of traffic to my new blog yesterday! (assuming through the WP generated “similar content”.) I’ve been a reader for a while and love your content, and the photography is amazing. Thanks and I look forward to continuing to follow you!
    Cheers! amy

  15. Great cupcakes you kitchen witch…I meant what I said about getting with before you leave Chicago. It was great meeting you and I hope you hit me back immediately so we can have some fun before you leave town…MP

  16. I’ve just found your blog again after 3 days of continuous Google searching, which is testament to how much I liked it when I read it a while back (and then forgot the name)! But glad to be back. It really is one of the most enjoyable food blogs out there. One thing though … I can’t seem to see the more recent photos anymore. Have you changed the way you put them up?

    Looking forward to reading and salivating more
    Anna x

    1. Anna, I’m not sure what’s happening with the photos for you. For the first post or two, I had WordPress host them, but now all of my photos are on Flickr. I don’t know why they’re not showing up for you….? Keep me posted.

  17. Now the photos have come back (although some others have gone). And great they look too. It’s probably something at my end. I do read this at work so they’re probably not happy with me!

  18. ooh Patent, I love your baking blog. Thought you’d like to know how I found it…A friend of mine who recently moved to Canada messaged me yesterday saying she was off work, bored and my fate was in her hands for the day. Whatever I suggested, she would do on her day off. I gave her three options a) bake a cake that I would like b) do something involving the letter L c) be inspired by the 1950’s. She later sent me photo’s of her day where she had combined all 3 by baking your luscious lemon & earl grey cupcakes whilst listening to La Roux and dressed in suitable 50’s style baking garmets . She tells me they are lovely, the photo’s are very impressive and she promises to bake me some when I visit this summer. Thanks for the inspiration on her behalf and for ensuring I have lovely cakes awaiting me when I arrive in Canada. I shall be baking some of your lovely things myself asap.

    1. Ha ha, the English Fox has corroborated my story!! See my comment left yesterday evening on the Earl Grey Cupcakes recipe page! If only there was a way of posting a picture of my efforts on here to show you how hard I tried. Have a great day Gwendolyn and thanks again for the inspiration!! x

  19. I just found your site through a blog directory — I am already a fan. Your blog is well done with great-looking recipes, wonderful writing, and fantastic photos. I have bookmarked you on Google Friend Connect and will follow you in that manner. I look forward to reading the archives and cooking some of your great dishes. Thanks for sharing your love of food with all of us.

    Judi

  20. Hi,
    I’ve just discovered your blog whilst searching for Earl Grey tea recipes. It is awesome! Gorgeous photos and some tasty sounding things to bake – I’ll be giving loads of them a try. Thank you for brightening up my day here in Scotland!
    Emma

  21. Hi Gwendolyn,

    Just discovered your scrump-delicious blog through your flourless cookie recipe online at The Montreal Gazette. (I live in central Ontario.) My Mom was a little bored with her usual rhubarb recipes so I made your Rhubarb Pudding Cakes. To die for. Thanks so much for sharing. Then I came across your mentioning Dream Squares. These (I was so sure that’s what they were called) were the ONLY thing in my early teens that I ever wanted to bake. Haven’t baked them in over 30 years. Searched high and low. Finally found the recipe in ‘The New Purity Cook Book’, page 151, but they’re called Choco-Toffee Dream Bars. I, however, always omitted the chocolate chips as they weren’t a fave of mine back then. I think just about all our mothers of the 50s (Canadian) had this cookbook. Not sure if these bars are similar to your faves but next time you get the urge perhaps you might want to give them a try.

    The base is 2 c. flour, 1/2 c. brown sugar, 1/4 tsp. salt, and 3/4 c. soft butter pressed into a greased 13″ x 9″ pan and baked at 350° for 10 mins. The topping is 1/4 c. flour, 1/2 tsp. baking powder and 1/2 tsp. salt. In another bowl, beat 2 eggs until foamy, stir in 1 tsp. vanilla and 1 1/2 c. brown sugar. Blend in dry ingredients. Then stir in: 1 c. coconut, 1 c. plumped raisins (covered with boiling water, let stand 5 mins., then drain), 3/4 c. chopped walnuts (or pecans, etc.), and 1 1/2 c. chocolate chips. Spread over baked pastry. Return to oven and bake for an additional 25 – 30 mins. Cool and cut into bars. Makes 4 dozen. Enjoy.

    – Elaine Here in Cottage Country –

    And re the totally uncalled for destructive criticism you received last month,

    “Don’t be distracted by criticism. Remember, the only taste of success some people have is when they take a bite out of you.” – Zig Ziglar

    “Any fool can criticize, condemn, and complain – and most fools do.” – Dale Carnegie

  22. Beautiful pictures!! Are you a professional photographer?

    I’m also into the food blog world, it would be great if you can visit my blog and leave a comment/suggestion.

    Keep posting!!!

    1. Hey there!
      I don’t mind at all. I’m glad you like the blog and that you’re putting the recipes to good use. Your cupcakes look fantastic!
      Happy baking!
      ~gwendolyn

  23. Hi Gwendolyn!
    I came across your wonderful site while looking for a picture of, of all things, Brussels sprouts… The baking photos and writing are gorgeous- you’re a true diva among bloggers.
    I hope I’ve properly credited your picture (on my credits/links page) and that you don’t mind me putting in a link to your blog- I’m still getting the hang of the wordpress thing!
    Thanks!

  24. heyy im 13 and i LOVE cooking. im in the process of making a cookbook :). I always check your blog to see if u have any new desserts :D

  25. Thanks for the sweet treats – Lisa brought some back with her from last night’s party. She said you gave them to her for me – but she could have just stolen them for all I know. Regardless, they were delicious. It was wonderful to learn you can cook just as well as you write and photograph!

  26. I have a question on a serious tip…how hard is it to patent food? I make a mean peach cobbler and was thinking of getting a patent for it. Also, if I wan ted to introduce my product to some local restaurants, what would be the best way to do that. I would appreciate any feedback you may have.

  27. Diggin’ the new look! Lovely font choice! It looks like I’m opening the pages of a fancy cookbook. Hmm, a hint of things to come? You should self-publish a cookbook since your words and photos are so beautiful! I know of at least one buyer in Victoria!! Cheers!!

  28. Hi Ms. Richards,

    My Mum and I watched you on the Morning Show yesterday (Saturday, January 17, 2015) and you were using a hand blender to mix the scone mixture together. We have been looking for a blender like that one, would you be able to let us know where you found the one you were using?

    Do you have a special store (place) were you find your kitchen tools in Calgary?

    I was also given your cookbook “Pucker” for Christmas, LOVE IT.

    Lori

  29. Hi there,
    Just picked up your cook book and started trying out the citrus delights. The pork bang mi burgers are awesome and are just waiting for the lemon bars to cool….they smell delightful!

    judy

  30. Hello Gwendolyn, using my “Pucker” cookbook a lot. The three grandkids have requested the Southwest Salad with Lime Honey twice! Please keep in touch with me as we do want you to be our ‘Celebrity Judge’ again, for a third year, at the Chestermere Country Fair Red Ribbon on Friday September 9th 2016 :)

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