Just how many craft brewing companies are there in the Toronto area these days? I’m overwhelmed by the choice… This one promises (on the can) to be bright, crisp and thirst quenching, and I quite enjoy it.
Frittata and salad for dinner tonight. My ingredients: onions and green peppers – I had sliced up too many for pizza the other day several slices of pepperoni – also from pizza day leftover roast veggies – they’ve been in the fridge a few days… Read More
Quick and easy chili shrimp. These beautiful jumbo tiger shrimp were marinated for a while in a garlic-chili paste and a little soy sauce, then fried up in a wok at high heat until done and served over white rice with a sprinkle of peanuts.
OK, what’s for dinner? There was some leftover takeout veggie biryani in the fridge and some garlic naan too. I heated up the biryani in a skillet, then fried up two eggs sunny side up in the same pan, warmed up the naan directly on… Read More
…or: how to seed a pomegranate As it happens I had to seed a pomegranate the other day, as Tuffy P wanted to add some of the seeds to some baba ganoush. I didn’t know this trick, but I do now and I know you… Read More
Tuffy P and I loaded up the Newfs and drove up to a forest we know, not too far north of the City. My brother the trout, Salvelinas fontinalis, introduced us to this place, and it’s turned out to be a reliable spot to look… Read More
Home-made mac & cheese might be the ultimate comfort food. I spice mine up a little with smoked papikra and hot mustard powder, and make a little crunchy topping with panko bread crumbs, butter and some good Parmesan cheese roughly grated. It’s easy to make.… Read More
I had some fennel in the fridge and some cold basmati rice, so I thought what the heck, how about fennel fried rice? I sliced up about a third of a big fennel bulb along with half a small red onion and cooked it up… Read More
First, visit the enchanted mushroom forest and forage up some tasty edible mushrooms. Any old fool knows that mushrooms you’ve foraged yourself taste best. Just be sure you pick tasty edibles and not sickeners or poisonous mushrooms. Today I used scaber stalks (Leccinum), which I… Read More
There was some very good looking sea bream at our local fish place today, so for dinner I grilled up two of them along with some broccoli spears. Yum. I use a charcoal bbq (Big Green Egg) with a cast iron grill. For fish, brush… Read More