Eaten Up

Green salad of spinach, arugula, feta, tomatoes and sesame seed citrus salad dressing.

Bob’s Red Mill Soup

Added to the lentil, barley and alphabet, etc, were parsnip, carrot, mushroom, celery and some italian spices.

Red potato, boiled spinach, multigrain toast and hard boiled egg

Happy kiwi.

He’s not supper
He’s too pucker

But the frying pan
cometh.

Thrown in with a rice dish like last time or cooked in with tomato sauce…we’ll see.

2 cups flour (used bread flour because it was on hand)
1 cup stone ground whole wheat
3 Tbsp sugar
1 1/2 Tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt

Mix all the dry. Cut in the butter until it is crumbly (bigger pieces than oatmeal)

Rummaging to find the pastry blender is worthwhile apparently. A whisk substitutes poorly.

3/4 cup (stick and a half) unsalted butter
1 cup plain yogurt
1/2 cup almond milk

Almond milk is to level of wetness for dough. You can substitute for yogurt for the wet, or use sour cream. Minimal moist and touch the dough as little as possible or it will get tough. Least touching and rolling is most flakey and light.

2 Tbsp candied citrus peel
frozen cranberries (small bowl)

Add the peel and cranberries last.

Cut on a grid or with a tomato paste can with one end off and an airhole cut in the other, or cutters if you have them.

Bake at 425 degrees F for 12 to 14 minutes. Makes a dozen and a half.

Carmelized onion tarts and pear tarts with Bleu Bénédictine. A lot of flavour pop.

This was from the food blogger event sponsored by the Chicken Farmers of Canada at The Urban Element, “a culinary event studio” on Parkdale in the old fire hall on Feb 2nd.

The sundried tomato strata with C’est Bon goat cheese which provided perhaps the funniest moment of the evening.

As the servers came around with the hors-d’oeuvres, independently, from around the space, 3 food bloggers automatically scanned the room for best lighting and went to the same long table. Each simultaneously set down their food on napkin, got out their camera, and without acknowledging each other photographed theirs. The lady with the list of names at the door went wide-eyed. People, we’re all funny monkeys.

Foodie geeks. My peoples. Home.

I met a few and I’ll have to hunt for rest later…Alan McKay, Urban Hippy, Heather Heagney of After the Harvest, Don Chow of Foodie Prints, Ron Eade, and Rachelle Mesheau of Rachelle Eats Food who already has a her post about it. I have more at Humanyms…

Basmati with spinach salad (with feta and olives) and frontside is the lentil dish.

The lentils were spiced as for dahl, cooked and frozen but once thawed, I added spinach, cooked a couple celery sticks and a shallot in butter and stirred them and cooked cauliflower in with the lentils.

The hot cross bread, with candied citrus, raisins, cinnamon in whole wheat flour, caused a double take. Such scent has to come bun-shaped, right. Hm, guess not. Texture is the same.