Posted on Thursday 20 November 2014
The Superstore bread with its marble slash looked alluring. Terrible, terrible bread. Gummy, bland despite the spice, no crust. So, toast with highly flavoured ingredients: arugula, hot mustard, horseradish, mayo, nutritional yeast and baked sweet potato. Aunt’s pickles on the side. Also, kale chips tossed with chilli powder and hot pepper flakes.
Posted on Wednesday 19 November 2014
From hands down the best bagel shop in Ottawa. I think the Bagelshop has lost its crown to Kettleman’s. Too many times (4 different days in a year to be specific) I get the scent and taste of mould in the sesame of the Bagelshop and Kettleman’s realizes it can be whole wheat and have sesame seeds. Bagelshop still has the distribution but not quality control anymore.
Posted on Tuesday 18 November 2014
What have we got in the freezer sort of night? A bit of this, a spot of that. Hot dog buns, grilled with minced garlic and butter, topped with good tomato sauce, corn and chickpeas and grilled some more. Nutty cous cous and romaine salad.
On the web my next food column of Planet of the Scapes: November is up.
Posted on Monday 17 November 2014
Crunchy noodles topped with vegetables. Menu choice is easy when there’s only a couple vegetarian options. Haven’t had this type of food before. It was pretty good. Good colours and flavours and freshness.
Posted on Friday 14 November 2014
I can’t believe I went this long without trying the dessert crepe. Sweet English with custard, banana and berries. The chocolate drizzle was good chocolate. The whole thing was quite good. I’ll have to get that again sometime.
Posted on Thursday 13 November 2014
Roasted golden beets mixed with thyme and rosemary, a quartered onion, olive oil and sea salt, cooked in tinfoil at 425 for 15-20 minutes.
And a slaw. Ran 4 carrots, half a dozen brussels sprouts and 6 stems of peeled broccoli stems through the slice or grate plates of the food processor. Marinated for half an hour or so with white wine vinegar, rice wine vinegar, sprinkles of anise and of caraway, a gentle Argentinian olive oil and a hot pepper infused olive oil, a sprinkle of sugar.
Topped with black beans and walnuts. On the side my aunt’s sweet cucumber pickles and my sweeter watermelon pickles.