July 1st is Canada’s 150th birthday. There is a funny YouTube video going around of a Canadian explaining Canada Day to his American neighbour. Watch it here. The Canadian highlights all the things that Canada does right—health care, maternity leave, beer, and of course, my favourite—butter tarts which he describes as putting sex and gold in a blender! Happy 150th Birthday Canada!
As promised, I made this last weekend. As predicted, it wasn’t difficult but took a fair amount of time. That might have to do with the fact that I decided to make my own breadcrumbs, or the slicing, oiling and salting both sides of all the vegetables.
It looked interesting but since the recipe didn’t have any egg or cheese between the layers, it didn’t really hold together when sliced. Everyone who ate it seemed to like it but who knows, they may just have been being polite! I wanted to love this, but it only gets a B+ from me.
I also made Roasted Feta with Honey which was way easier and more impressive. Try it! 8oz of feta drizzled with some olive oil, baked for 8 minutes at 400F, drizzled with honey, under the broiler and add some pepper. For the effort involved, the roasted feta wins, hands down!
I have a few short trips planned over the summer – and am always looking for more carry-on bag options. I just bought this Stella & Dot one with an added bonus to unzip an extension for more room.
It’s my Friday favourite and hopefully my travelling favourite for this summer’s trips to PEI, LA and Quebec City.
If you pay attention to the initials at the end of each blog, you will notice that mine (HAR) have been mostly absent. CJR has been carrying the load and it’s time for me to step up and get inspired to cook again.
I started by actually reading those emails I receive from cooking.nytimes.com! This one for layered vegetable torte caught my eye. It doesn’t look difficult, but slightly time consuming. You do need to grill the vegetables first and then layer them in a springform pan but it seems like a pleasant Saturday afternoon task to ask my husband to grill while I mix drinks.
I’ll let you read the specific directions in the link above but the general idea is to layer grilled eggplant, zucchini and portobello mushrooms with fresh basil and garlic and top it all off with some bread crumbs, plum tomatoes and Parmesan. It bakes for 30 minutes and can be served hot or at room temperature. Here’s what it’s going to look like when I make it on Saturday!
While we’re on the topic of more veggies, summer-style eating after a winter of pastries…I say to you – just chop it.
There is a common theme – depending on the season – about what to do with the veggies in your frig. I’ve just started chopping them.
This week, it was chopped English cucumber, yellow pepper, grated carrot – with some feta, olive oil, lemon juice and a handful of pecans tossed in for extra crunch.
It was what I had on hand. It didn’t take much effort. And tasted pretty refreshing, as the temperature hovered around 30C even after dinner.
I think this will be a warm season regular. And with in-season veggies starting to come on strong, there will be no shortage of stuff to chop.
So, I coulda, shoulda, woulda been in San Francisco this week with friends. But I stayed home and worked. Blah!
In my absence, my friends took up the challenge to visit White Chapel Gin Bar – which boasts the largest gin selection in North America. So, while I couldn’t be there, they did ask for my recommendations from the website menu.
Oh my. Names like Lamplighter Story, Norman Conquest, Hippie Wallbanger, The Ginger Rogers and Follow That Black Rabbit.
So many gins. So far away.
I quickly sent some of the cocktail concoctions that caught my eye…and share this with you as my Friday favourite.
After last week’s “whine” about seasonal transition disorder…I’ve been trying.
It started with a trip to my local farmers’ market on Saturday morning for a bag of fresh lettuce mixture. Made sure I had some veggies around. And have had THREE, yup three, salads this week so far. Washed the lettuce. Cut up cherry tomatoes, an avocado, added a little cooked chicken and some asiago cheese.
It’s happening. I’m making salads and walking and trying to only watch one hour of Netflix at a time!
How are you doing this week?