i++ beer pretzel
i++ beer pretzel
i++ wheatberry salad with beetroot, goat’s cheese and a lemon and crème fraîche dressing
i++ thai meal kit
Me: This other unit has a nicer bathroom (see photo above)
Him: We have real travertine
Me: Okay we are better!
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)
Saturday coffee date @ Dark Horse Canary
Prior Saturday coffee date @ Tandem
Hot pot party with Benise (Benny + Denise)
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++ Last Sunday, magazine reading @ offsite, one of “10 new coffee shops with the best interior design in Toronto” per blogto
i++ Last Saturday, people watching @ dark horse canary, another one of the 10
i++ Les pains au chocolat La Fournée Dorée
i++ Excellent STL dinner @ Bristol Seafood Grill
i++ Citrus BBQ party featuring pickled plum with lime zest, carrot sauteed in orange juice, fried lemon, kumquat and Jess’ super amazing Bergamot cake
Not usually a wafer person but loacker lemon wafer is crazy good (2% lemon juice powder); chestnut millefoglie @ Sud Forno with Stephen & Denise; giant strawberry short cake from Anne & Josh; olive tasting @ Olive Ovation with Ann (the owner talks about olives the way I talk about math); Miku with Steven; same yet different @ Kinka Izakaya with Sahil, Jenny, James & Rach
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).
Use #lemons instead of salt to flavor your dishes & you can cut sodium by as much as 75%. Learn how: https://t.co/vjanGw3nCS #Salternative pic.twitter.com/QdQJoojrdH
— Sunkist Growers (@Sunkist) December 27, 2016