Wednesday, January 16, 2008
How many of what to eat per year:
It may sound persnickety, but it's for your own good, or so says The Onion.
Tuesday, January 15, 2008
Staying healthy and sane mean
Apparently not keeping on top of this. I took pictures of the cupcakes I made a week ago with the awesome sprinkles from Rachel and my first stab at homemade icing (wow!). That will come. For now I'm working on staying on top of my readings and fighting off an on-again off-again cold with copious amounts of vitamin C: OJ, effervescent C tablet, Emergen-C, vitamin C-laced cough drops...
Here's something beautiful: from the BBC News, landscapes done entirely out of food.
Here's something beautiful: from the BBC News, landscapes done entirely out of food.
Tuesday, January 8, 2008
Nina, I'm still knitting!
But slowly. I had great intentions of finishing the project on my trip to visit the family for the holidays but got nowhere. Half of this was knit watching the World Junior's gold medal hockey game just this past Saturday. I need to finish it and two more for my brother's godfather's children before I see them next! It could be any week now.
Complete and utter failure.
Most of the time when I cook something I don't think is wonderful, I can still eat it.
Tonight I had in mind a tofu and snap pea stir fry with ginger and sesame on rice noodles. It sounds like a good idea, doesn't it?
I cut the tofu into uniform blocks while heating canola oil in a skillet (whose handle is FALLING OFF! I need a new skillet.) and boiling the water for the noodles. Then I squeezed as much water out as I good and tossed it in a big bowl with some ground ginger (maybe a tablespoon... not NEARLY enough, as it turned out. I couldn't even taste it.), a splash of soy sauce, and a palmful of sesame seeds. Then I fried it in the oil until golden brown and threw in the pea pods. I wanted to drain some of the oil off, but with the handle broken and spinning in circles on me, I couldn't do it. So I decided to just say fuck it and leave the oil in. That wasn't a problem. So I cooked the pea pods and threw the noodles in for the requisite minute in the boiling water. They were tough to get out of the package and left little noodle nesty bits everywhere but cooked up very nicely. And the peas got sort of burnt, which you kind of want... you know, that tasty blistery action. But I threw in another splash of soy sauce and then they really browned. Many of the sesame seeds blackened and the tofu was dry and tasteless. The lesser-cooked peas were pretty tasty, but generally blech.
I took a few bites and then decided it was the most disgusting thing I've ever made. It was almost too salty, but not really even flavorful enough to be too salty. It needed more ginger, maybe some chili, maybe some lime juice, less oil, less heat, NO sesame seeds (they stuck to the pan, not to the food), and perhaps a real Asian cook. Erik, truly a trooper and a good sport, ate most of his, but left a few tofu chunks behind. He has been fighting a cold, so it's likely that his taste buds were not up to snuff. The house smells like smoky oil. Luckily it's uncharacteristically warm for this time of year today, so I've been able to open up a window.
Maybe tomorrow will be more successful.
Tonight I had in mind a tofu and snap pea stir fry with ginger and sesame on rice noodles. It sounds like a good idea, doesn't it?
I cut the tofu into uniform blocks while heating canola oil in a skillet (whose handle is FALLING OFF! I need a new skillet.) and boiling the water for the noodles. Then I squeezed as much water out as I good and tossed it in a big bowl with some ground ginger (maybe a tablespoon... not NEARLY enough, as it turned out. I couldn't even taste it.), a splash of soy sauce, and a palmful of sesame seeds. Then I fried it in the oil until golden brown and threw in the pea pods. I wanted to drain some of the oil off, but with the handle broken and spinning in circles on me, I couldn't do it. So I decided to just say fuck it and leave the oil in. That wasn't a problem. So I cooked the pea pods and threw the noodles in for the requisite minute in the boiling water. They were tough to get out of the package and left little noodle nesty bits everywhere but cooked up very nicely. And the peas got sort of burnt, which you kind of want... you know, that tasty blistery action. But I threw in another splash of soy sauce and then they really browned. Many of the sesame seeds blackened and the tofu was dry and tasteless. The lesser-cooked peas were pretty tasty, but generally blech.
I took a few bites and then decided it was the most disgusting thing I've ever made. It was almost too salty, but not really even flavorful enough to be too salty. It needed more ginger, maybe some chili, maybe some lime juice, less oil, less heat, NO sesame seeds (they stuck to the pan, not to the food), and perhaps a real Asian cook. Erik, truly a trooper and a good sport, ate most of his, but left a few tofu chunks behind. He has been fighting a cold, so it's likely that his taste buds were not up to snuff. The house smells like smoky oil. Luckily it's uncharacteristically warm for this time of year today, so I've been able to open up a window.
Maybe tomorrow will be more successful.
Sunday, January 6, 2008
Friday, January 4, 2008
What to eat while waiting to pick someone up at the Montreal airport
Yesterday I did my first round trip to Pierre Elliot Trudeau International Airport/ Dorval/ YUL entirely on public transit. Since I hadn't gone the whole way before, I wanted to make sure to have plenty of time so I wouldn't miss meeting Erik's flight.
It took about an hour, so I had an hour to spare. In my purse I had a book, an almost entirely full roll(?) of Starburst, my iPod, a menu from SushiShop, a sandwich and juice box for my tired travelin' man, and my wallet.
Right next to to place where domestic flights get in there is a Tim Horton's. It's easy to get Timmyed out around here. There is a Tim Horton's express stand (just donuts, bagels, muffins, and drinks) in the building all my classes are in. And on in the building across the street. And a full-service, newly-renovated Tim Horton's just a block away from those, across from the Metro stop. I'm not sick of it yet.
I've always been a donut fan. The fact that Canada shares this love was one of the first things that attracted me to it. Donuts are my number one sweet breakfast food, beating out all manner of waffles, pancakes, muffins, and crepes (well, American ones... this is another story). My number one anytime food is soup. The thing I miss most about college is the daily soup selections and eating some at pretty much every meal. In France I scandalized my European friends by making soups that were full of things, not just purées of this or this.
Imagine my surprise when I discovered that Tim Horton's has a combo that is soup and a roll and butter and a donut and a drink. That is an ideal meal for me. And it's $4.35 after taxes, so I can't feel too bad about having it one in a while.
We all know that airport food is notoriously overpriced. Even the fairly standard-priced McDonald's takes advantage of its captive customers by overcharging for its [tasty] crap. Well, my friends, this airport Tim Horton's was the same price as any other one.
I tried the Chicken, Rice, and Vegetable soup and roll with a glacé à la vanille donut (raised donut with vanilla icing and too many crunchy sprinkles) and a hot chocolate (8 pm is too late for a coffee). It was my first time with both the donut and this particular soup. The soup was burn-your-mouth hot (This is a plus as far as I'm concerned. Soup can cool down, but it's not going to heat itself up!) and came with two packets of saltine crackers (Premium Plus). It may be my favorite so far. The broth was flavorful and somewhat thickened, the rice was a good cracked open tender consistency. There were also lentils (nice touch, Tim!), parsley, and tiny bits of red pepper. The saltines were richer than some others I've had lately (Zesta, at Tous Les Jours). It may be the warm and spreadable temperature at which the butter packets are kept or their perfect salt content, but I have never been disappointed in the roll and butter that comes with the soup. To inhale or to savor? I rip the roll in two lengthwise, one half per butter packet (so buttery.) and eat the first voraciously, then make the second last as long as I can. The hot chocolate was also extra hot and served in a doubled-up cup. The one drawback of this airport operation was that everything was served in paper and plastic. If you choose to eat-in at a regular Tim's the soup is served in a real bowl with silverware. You can also have a mug for your hot drink.
Now, about that donut. It was good, but there was not quite enough icing, and what icing there was was absolutely coated with hard round sprinkles. I prefer jimmies (those long, softer sprinkles) for their texture. In the end, I ate the top of the donut and left a little un-iced part behind. Why finish it if it's not good or good-for-you, right?
It took about an hour, so I had an hour to spare. In my purse I had a book, an almost entirely full roll(?) of Starburst, my iPod, a menu from SushiShop, a sandwich and juice box for my tired travelin' man, and my wallet.
Right next to to place where domestic flights get in there is a Tim Horton's. It's easy to get Timmyed out around here. There is a Tim Horton's express stand (just donuts, bagels, muffins, and drinks) in the building all my classes are in. And on in the building across the street. And a full-service, newly-renovated Tim Horton's just a block away from those, across from the Metro stop. I'm not sick of it yet.
I've always been a donut fan. The fact that Canada shares this love was one of the first things that attracted me to it. Donuts are my number one sweet breakfast food, beating out all manner of waffles, pancakes, muffins, and crepes (well, American ones... this is another story). My number one anytime food is soup. The thing I miss most about college is the daily soup selections and eating some at pretty much every meal. In France I scandalized my European friends by making soups that were full of things, not just purées of this or this.
Imagine my surprise when I discovered that Tim Horton's has a combo that is soup and a roll and butter and a donut and a drink. That is an ideal meal for me. And it's $4.35 after taxes, so I can't feel too bad about having it one in a while.
We all know that airport food is notoriously overpriced. Even the fairly standard-priced McDonald's takes advantage of its captive customers by overcharging for its [tasty] crap. Well, my friends, this airport Tim Horton's was the same price as any other one.
I tried the Chicken, Rice, and Vegetable soup and roll with a glacé à la vanille donut (raised donut with vanilla icing and too many crunchy sprinkles) and a hot chocolate (8 pm is too late for a coffee). It was my first time with both the donut and this particular soup. The soup was burn-your-mouth hot (This is a plus as far as I'm concerned. Soup can cool down, but it's not going to heat itself up!) and came with two packets of saltine crackers (Premium Plus). It may be my favorite so far. The broth was flavorful and somewhat thickened, the rice was a good cracked open tender consistency. There were also lentils (nice touch, Tim!), parsley, and tiny bits of red pepper. The saltines were richer than some others I've had lately (Zesta, at Tous Les Jours). It may be the warm and spreadable temperature at which the butter packets are kept or their perfect salt content, but I have never been disappointed in the roll and butter that comes with the soup. To inhale or to savor? I rip the roll in two lengthwise, one half per butter packet (so buttery.) and eat the first voraciously, then make the second last as long as I can. The hot chocolate was also extra hot and served in a doubled-up cup. The one drawback of this airport operation was that everything was served in paper and plastic. If you choose to eat-in at a regular Tim's the soup is served in a real bowl with silverware. You can also have a mug for your hot drink.
Now, about that donut. It was good, but there was not quite enough icing, and what icing there was was absolutely coated with hard round sprinkles. I prefer jimmies (those long, softer sprinkles) for their texture. In the end, I ate the top of the donut and left a little un-iced part behind. Why finish it if it's not good or good-for-you, right?
How to Eat a Leftover Turkey Drumstick
Microwave Instructions:
1: Place drumstick on microwave-safe dish, sprinkle with water and cover.
2: Zap for 30 seconds.
3: Test. If it's still cold, zap it some more.
4: Place folded paper towel ring around bone as handle and eat as-is.
Or! throw it in a pot with some water, poultry bouillon, a bay leaf, thyme, parsley, some onion, carrots, and celery. When it's falling-off-the-bone tender, remove the drumstick and let it cool. While it's cooling add tiny pasta, red lentils, and whatever else you may have laying around the house that's soupish. Discard the bone, chunk or shred the meat and add it back to the pot, and then you have delicious turkey soup. Ta da!!
1: Place drumstick on microwave-safe dish, sprinkle with water and cover.
2: Zap for 30 seconds.
3: Test. If it's still cold, zap it some more.
4: Place folded paper towel ring around bone as handle and eat as-is.
Or! throw it in a pot with some water, poultry bouillon, a bay leaf, thyme, parsley, some onion, carrots, and celery. When it's falling-off-the-bone tender, remove the drumstick and let it cool. While it's cooling add tiny pasta, red lentils, and whatever else you may have laying around the house that's soupish. Discard the bone, chunk or shred the meat and add it back to the pot, and then you have delicious turkey soup. Ta da!!
Post #1, or Why I Am Doing This
There are now millions of blogs in the world, and I don't expect to be more than a drop in that metaphorical ocean, but at the request of a dear friend, with encouragement from another, I've decided to just do it. It's a good way to share updates on craft projects, recipes, and neat finds in Montreal, and maybe a couple of extra people will enjoy it.
Last year my friend Linden shared her copy of Julie and Julia with me, a book adapted from one woman's blog about cooking her way through Julia Child's Mastering the Art of French Cooking. As enjoyable as it was, I wouldn't recommend reading it in one sitting. Too repetitive. But! it was quite an idea. Why not start a big project like that?! Well, the answer became clear pretty quickly: Because you *will* become insane.
So this is kind of the opposite. Instead of following a complex cookbook through a year, I'm going to do what I've always done and wing it, only now it's public. And it's not just kitchen experiments, it's knitting and crochet blunders and triumphs and my constant personal quest for junk food and a Master's degree in translation studies. Oh, yes. This is going to be a mess, isn't it?
Last year my friend Linden shared her copy of Julie and Julia with me, a book adapted from one woman's blog about cooking her way through Julia Child's Mastering the Art of French Cooking. As enjoyable as it was, I wouldn't recommend reading it in one sitting. Too repetitive. But! it was quite an idea. Why not start a big project like that?! Well, the answer became clear pretty quickly: Because you *will* become insane.
So this is kind of the opposite. Instead of following a complex cookbook through a year, I'm going to do what I've always done and wing it, only now it's public. And it's not just kitchen experiments, it's knitting and crochet blunders and triumphs and my constant personal quest for junk food and a Master's degree in translation studies. Oh, yes. This is going to be a mess, isn't it?
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