a taste of (two parts of) the world
While we were in Toronto a couple of weeks ago, we took a walk around Kensington Market, the well-known food and art section of town. I knew that there was a Latino community in Toronto and we figured...
View Articlemexican far from mexico
Part of our trip to Toronto included a bit of the weekend with a friend in Barrie, which is about an hour north of Toronto. I had been expecting a night of cooking with her, but as her and her husband...
View Articledeep dish pizza, chicago style
Our travels in trying to obtain a background check for Chris in Argentina took us to Chicago recently, and as we were only there for a day, I insisted on having some Chicago deep dish pizza. After...
View Articlepoutine
Ah, poutine. Often imitated, often falling short of the true deliciousness. It has been a long, long time since I’ve had a real version of Canada’s most famous dish. Of course, the best stuff is to be...
View Articleunripe chestnut
Who knew? Not me. Definitely not ready for roasting on an open fire. Interesting, though.
View Articlesouth american dinner
Chris’s mom hosted a local book launch at the library this past Wednesday, so we attended and listened as she talked about her visit to Chaitén volcano in Chile, which the novel is based around (it’s...
View ArticleRobbie Burns night
Hey! It’s the 200th entry! Woot! Today, January 25th, is a pretty big day for two reasons. As I type this, the State of the Union is being delivered to millions of TV sets and will outline public...
View Articlerhymes with orange
The other night we cracked one of our wedding presents and started experimenting. How to Cook Everything Vegetarian, along with the original (non-vegetarian) book, is an excellent resource that I think...
View ArticleChinese New Year dinner
Happy Chinese New Year! For family dinner on Tuesday, we made up an (early) Taiwanese-influenced dinner. Dumplings are symbolic of family reunion and so they’re always around at this time when...
View Articlebeans and bok choy
After a weekend of meaty meat, I was ready for some basics on Monday. There was a head of bok choy in the fridge left over from Chinese New Year celebrations, so I found a basic recipe in How to Cook...
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