I adore appetizers. It’s probably because I have the attention span of a gnat. I love small bites of many things. Committing to a full serving of anything sort of feels like settling. Especially when you have plenty of choices in front of you. I would rather order the full run of starters on a menu than a solitary main. And yes, I realize this is far from sane. Most people would rather have a ribeye than a side order of focaccia. But that’s not important. What is important is I love to design appetizers. From dips and canapes to sliders and skewers, tiny food is when my heart is. And today’s Curried Pumpkin Croquettes with Mint Chutney are some of my best work.

Yesterday was the last day of school here in Ontario. And in spite of not having children myself, I can’t help but be excited. That childhood programming is strong. I get depressed in September and happy in June. My schedule remains the same but the end of June always has an air of freedom to it. And I’d venture to say that I’m not the only one who feels that way. It seems like there are invites to backyard BBQs and Patio shindigs arriving almost daily. Everyone is ready to party. And if you’re looking to draw up invitations of your own, have I got the dish for you. Allow me to introduce you to these Eggplant Chips with Honey and Goat Cheese.