As you probably know, I’ve been taking part in The Canadian Food Experience project that was started back in June by The Canadian Foodie. The point of the project is to share our connections to food in Canada (regional and not) over the course of a year. Appropriate for this time of year, the theme for October was preserving.
Since I am but a bachelor, I don’t invest the time in large patches of pickling or preserving. That being said, I have happily lived off of family members’ pickled carrots, jams, jellies et al for years and years. I mean, seriously, who doesn’t love a good pickled carrot? Although, I’m sure one day I will embrace the large patch preparation of these delicious goods, but, until then, I will stick to quick pickling.
Do you like the picture? I am channeling my inner hipster (ok, maybe not so inner) lately apparently…I think I was just getting sick of taking pictures of cute things in bowls, time to switch it up a little bit. Not to worry, I’ll likely be back to pictures of bowled items in a week or so.
Moving on, I have an unusual amount of news to share today! First up, let’s talk about Eat North!
I have a confession: I’ve been using the lamest blender in my kitchen for over seven years. Alright, so perhaps it wasn’t so ‘lame’ when I moved here from Saskatoon in the summer of 2006 (likely a hand-me-down from my parents, I can’t quite remember), but the old gal has definitely seen better days. The handle is starting to crack off, I lost little plastic piece that goes in the centre of the lid about a year ago and have been using a cup to cover the hole while blending. Seriously, this is starting to sound a little ghetto…
Well, as luck would have it, a brand new blender showed up at my doorstep last week. I’m not really sure if KitchenAid Canada could sense my need for a replacement, but, regardless, they’ve provided me with the slick, new 5-Speed Diamond Blender. It’s shiny, it’s new and it’s red. Three of my favourite things.
Sometimes it really frightens me just how many images of food I have on my phone. Granted, it just sort of comes with the territory, but between snapping photos, socialising while out for dinner and, dare I say, actually eating what’s on my plate, sometimes different moments don’t get the full explanation they deserve. Especially if you don’t have Instagram (blasphemy!) and can’t see what’s going through my stream.
In no particular order, here are 8 pictures I’ve shared on Instagram over the past few months that, when looking back, have been especially memorable for myself…
Stacked Broccoli at Calgary Co-op’s Downtown Marketplace
When I was visiting Saskatoon in late August, I took full advantage of my mother’s raspberries bushes, bursting with berries, and picked them until they were almost completely naked. I wasn’t sure if I was allowed to pillage the fruit so intensely, but my parents were at work and it was my last morning in the prairie city before heading back to Calgary, so I took my chances.
Besides, I’m almost 30 now, so I can’t get grounded anymore, right? This sauce is a great compliment to grilled pork or chicken. So, if you’re still fortunate to have some barbecue friendly weather, have at ‘er!
I hate the word fusion. Upon hearing it, my mind refers to ‘upscale’ chain restaurants that put a ‘soy glaze’ on this or a ‘ginger aioli’ on that. Having said that, I do love to play tricks on people. April Fool’s Day is one of my favourite days of the year, queue this interesting take on the classic spaghetti and meatballs.
People eat with their eyes first, so when my friend sat down to eat, she was not expecting what she was about to bite into. Of course, the wafting smell of lemongrass and ginger may have given a bit of the surprise away, it’s still interesting to enjoy these kind of Asian flavours in an unexpected fashion. While this may very well be a bastardization of both Asian-style cooking and Italian, I was pleasantly surprised with the tastiness of this dish. I stand behind 100% and think you should try it out for yourself!
- Roasted Garlic Pork Meatballs and Walnut Pesto
- Roasted Cauliflower and Bacon Soup
- Coconut and Acorn Squash Bisque
- Winter Squash, Tomato and Split Pea Stew
- Honey Roasted Chicken Thighs with Tomato and White Bean Cassoulet
- Appetizers & Co.
- Ask Dan
- Calgary & Area
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States