Quick bites

Posted on Tuesday 18 November 2014

cous cous
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.

Petit Bills
Petit Bill’s chocolate bourbon pecan pie. Probably 2 people could share one dessert. Big portions. Most of the clientele seems over 80 so they must get a lot returned.

Petit Bills
Or Creme Brulée, the day’s flavour: earl grey.

On the web my next food column of Planet of the Scapes: November is up.

12:11 pm
Filed under: Reviews andVegetarian
Viet Taste

Posted on Monday 17 November 2014

crunchy noodle pho place
New place in town this month.

crunchy noodles
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.

We’d return.

fresh rolls
The rolls were the upper edge of average.

a fortune
My fortune.

12:06 pm
Filed under: Reviews andVegetarian
A Thing for Chocolate

Posted on Friday 14 November 2014

daily special
The daily special with feta and artichoke. Apparently it was good.

English sweet crepe
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.

12:11 pm
Filed under: All Posts
And We’re Golden

Posted on Thursday 13 November 2014

golden beets
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.

golden beets
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.

12:35 pm
Filed under: All Posts
Latke or Not, Here it Comes

Posted on Wednesday 12 November 2014

potato cakes
Potato cakes from the grocer’s freezer. It’s not quite Gordon Ramsey breakfast but it’ll do.

On the side boiled carrots from the local market and onion cooked with balsamic vinegar. Brussel sprouts were parboiled then nested down into the onion to finish cooking while the potato cakes caked. All in and done in 20 minutes.

12:20 pm
Filed under: All Posts
Um, Yum, Yes,

Posted on Tuesday 11 November 2014

vegan sauce
A sauce from Italy direct. Why does that seem madly luxurious when frozen berries are coming from South America? Italian style tofurky sausages. We’ll see how that it baked in a cast iron pan with mushrooms and a little extra oregano.

Long spaghetti from the Italian store, fresh basil, fresh ground pepper on the tomato sauce.

12:27 pm
Filed under: All Posts
Pho Sure. Thank Gnomes it’s Delivery

Posted on Monday 10 November 2014

Every month or few there are nights where cooking ain’t happening, no way, no how.

So one more one-use plastics and styrofoam. It’s the general process of life not perfection in every detail.

Grateful for living in a time and place where other people will make a vegetarian broth, even steam the veggies for you and just give it over.

What an invention, this commerce. Steam and nutritional flow into the bones.

1:22 pm
Filed under: All Posts