Foodie

Ginger chicken pitas

Foodie

another fast favourite  

Substitute organic ground chicken. Add lots of ginger, cook it up.   
Marinate the red pepper and cucumber in the brown sugar, rice vinegar and other ingredients (see recipe). 

Most importantly: get GOOD pitas. If you get ones that are dry or flimsy they will sop up the cucumbery liquid and get soggy. Ick. 

When done right (as below) this is a fast and yummy meal. 

Ps. It’s eggnog time again. With rum. Yummm
  

easy chicken pot pie 

Foodie


Whenever we roast a whole chicken we try to use every last bit. This week we took all the good bits of meat that were left and made a super easy pot pie.

Literally super easy. And tasty. And much lower calorie than a traditional buttery crust. 
Here’s what you do:

Then put the egg, milk and Bisquick in a bowl, stir it up and pour evenly over your chicken and veggie mix. Put it in the oven and … Voila!

starving artist 

Foodie, Open Letters

Eggs Benedict on Waffles.

Great food, but the grossest service … ever.

No lie: 25 cents for this TINY soy milk portion.

We were excited for post Halloween breakfast and had been anticipating waffles. We got waffles. Really yummy waffle eggs Benedict. But. The server was so rude that it was almost comical. Blonde top knot and don’t give a crap attitude. She walked by with no eye contact for about ten minutes after we were seated. Appeared with an unimpressed stare table-side and flatly said “ready?” In response to our “good morning. How are you?” It got progressively funnier as we observed her interactions and ‘she’s over it’ demeanour. It was evident enough that all three tables in our vicinity were talking about how awful she was. The other server, Niki, was working hard to make up for it and was frankly, lovely. Blondie was MIA for the last twenty minutes of our visit – nowhere in sight. If the staff didn’t tip pool we would have left zero tip. No point in punishing everyone. And apparently this girl has given her two weeks; do everyone a favour and take her off the schedule.

From Scratch 

Foodie

Tonight we had a delicious dinner party with much loved school colleagues. Our menu:

Appetizers:

fresh honeycomb, Brie, old cheddar, olives, seed and nut crackers 

Chardonnay to pair with the honey and cheeses, went equally we with our main course…

   
   

Main:

Fennel and avocado salad with tahini lemon dressing. 

Spaghetti squash in a vodka tomato sauce  with fresh Parmesan    

   
Dessert: 

monkey bread. Hmmm?

Doughy, cinnamon amazing-ness. Look it up. Seriously. 

   
   
The perfect balance of flavours. And  a deceptively easy feat. 

Perfect for dishing up while you dish about ‘confirmation bias’ and the fallibility of memory. And cats. 

“Selfie” the Opera

Art, Foodie, Indulge

I got an invite to attend a workshop of a new Opera, Selfie. It was a witty, ironic, restrained but powerful performance, about online and text bullying. Inspired by current events that lead, ultimately, to numerous suicides, truly important issues were covered by this work in progress.  

We started our night at Ethiopique for a delicious dinner. 

    
    
In the distillery district, Tapestry Opera is housed in the hive of artists, businesses and studios. 

    
the show: intimate, on book, charming, funny and raw. 

    
  As a workshop for the piece,  the director and writer were seeking feedback and asked us to offer up our thoughts post-show. 

    
 
Loved being part of the process and thinking about how this kind of art will help change our schools and cultural landscape.