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
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
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.
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
He is officially on a low sodium diet so I’m trying to reinvent our favorite recipes. For example, instead of parmesan crusted sole, I’m thinking break crumbs + lemon peel + lemon oil. Add
red cabbage slaw and we have a fish taco bowl.
Even without new constraints, I’m not a fan of redoing the same thing. The problem is that it’s never as good. Not because it’s actually less good but we can always find something wrong when there exists a basis for comparison.
Me: I wander what I should make for my dad’s birthday
Him: Why don’t you make that sesame-crusted tuna he liked
Me: But I already made it once
For 2017, I’m thinking seared scallops (with lime zest) + minced pork red curry (with arugula) + celery salad (with white hominy) + black bean soup (with tortilla).
1. When I fly to St Louis on a Sunday afternoon, he takes me to the UP station and each time, we say: Wouldn’t it be nice to grab a drink at the UPstairs Lounge? So that’s where we kicked off the weekend at 6:30 on Friday (with jazz and blinking departure lights)
2. Followed by unplanned dinner at Bravi. I was here a while ago for a corporate event. On a surprisingly quiet night, it’s rather romantic with salty olives and lush calamari
3. And somehow we find ourselves singing ain’t she sweet (and now I ask you very confidentially)
4. Saturday coffee day revisiting Sumach Espresso
5. Followed by unplanned walk through Acadia (and I picked up some Chekhov short stories)
6. For dinner, I made two vegetable dishes with a little extra apple cider vinegar while he prepared rice and meatballs (as 50/50 as 50/50 can be)
Fei is organizing an exploding kittens evening in December and I will be hosting potluck with Special Guest Baby G
Caprese + Charcuterie (Fei)
Butter Bean + Celery + Lime Zest
Roast Beef (James)
Whole Grain Mustard (Faisel)
Brussel Sprout + Gremolata
Bean Sprout + Mushroom
Caramelized Onion + Paprika
Mystery Tart (Jess)