grateful (COUNT=1578)

i++ He made crispy salt and vinegar potatoes

i++ I joined running team Always Training Hard (ATH)

i++ Hosting first BDA BBQ party tomorrow

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grateful (COUNT=1569)

i++ gonna check out the farmers market on Saturday

i++ he made a nice side dish using Bermuda carrots

i++ citra & simcoe (our fav hops)

grateful (COUNT=1531)

i++

Me: This other unit has a nicer bathroom (see photo above)
Him: We have real travertine
Me: Okay we are better!

i++

Gotta work both days this weekend but happy because he is making a healthy pasta dish (my contribution is the chopping of garlic and parsley while he zested the lemon)

i++

Saturday coffee date @ Dark Horse Canary

i++

Prior Saturday coffee date @ Tandem

i++

Hot pot party with Benise (Benny + Denise)

img src=padmapper

st lawrence (COUNT=1467)

 

St Lawrence market open until 7 pm on Fridays!

i++ he makes a really good dressing with lots of vigorous whisking so haven’t bought dressing for a while; today felt like Brianna’s Lemon Tarragon (the fragrance as I massage the kale and sprinkle the pine nuts)

i++ no salt added canned chick pea for when we forget to soak

i++ also mutenka dashi katsuo @ lively life

i++ hot italian sausage @ whitehouse for BBQ with Mum + Dad

i++ whole wheat bagels @ St. Urbain Bagels (first company to introduce Montreal-style bagels to Toronto)

i++ garlic chips @ peter’s

img src=brianna’s

grateful (COUNT=1411)

i++ Beautiful summer walk to St James Cemetery via Cabbagetown

i++ For brunch, he made super delish French toast …

i++ … and I made cauliflower rice with smoked herring inspired by salt cod cakes from Newfoundland

apricot & maple keys (COUNT=1399)

In STL last Sunday so celebrated mother’s day this long weekend. Mostly according to plan but I couldn’t find any plums anywhere. Apricot with an extra touch of rice vinegar seemed to do the job.

Walking to Tsujiri to pick up the matcha desserts, he said: look, maple keys. Indeed, bright tulips floating on a sea of maple keys.

img src=rosemarywashington

mother’s day (draft)

Last year started planning in April. This year in March.

A. Pickled plum onion salad + lime zest + sweet shrimp

B. Sauteed carrot salad + orange zest

C. Chopped cauliflower garlic pasta + lemon zest

D. Pork + kumquat mustard sauce

E. Matcha x3 from Tsujiri