The other day, I trekked from my barre class at the King/University area to the Eaton Centre. Whenever I’m at that mall, I make my usual stops, which often includes J. Crew. After the December holiday season, I noticed that the store started carrying a small selection of petite sizes. Good news for a short […]
Recently, I’ve found myself unfollowing many of my social media friends. I’m technically still “friends” with them on Facebook, but I’ve just eliminated them from popping up on my feed. It’s just that I can’t stand their perspective anymore – especially in this political climate. I understand that we form our views based on experience […]
I consider myself lucky. I consider myself privileged. I admit that (and I know I don’t have certain privileges as well). But lately, seeing all the anti-establishment posts on my newsfeed – whether it be from media sources or so-called “friends” – has made me slightly…uncomfortable. Actually, it has always made me uncomfortable. I have […]
The main course ingredients on this episode were candy powder dipping sticks, halibut, sweet peas and baby turnips, and thus, the first thing that came to my head was, well, fish and chips (okay, so the baby turnip “chips” will look more like turnip hash browns, but still!). The candy powder can easily be mixed […]
I recently had the opportunity to try True True Pizza on King Street, just east of Jarvis. The pizzeria, which recently reopened after re-branding from One Pizza, offers uniquely shaped, oblong, personal sized pizzas with a variety of different toppings where customers can customize to their liking. These toppings include the usual suspects found in […]
Ingredients for the main course were as follows: guinea fowl (gamey poultry), purple mustard seeds, barbecue flavoured rice crackers and green asparagus – pretty simple compared to other weeks. As soon as I heard about the ingredients, I thought of breaded guinea fowl – stuffed with asparagus, sundried tomatoes and goat cheese. Why not? The […]
Hmmmm….what can you do with those? And nacho cheese flavoured chips? And seaweed sheets? I mean, I could go all pubby, slow cook the elk and then make nachos with it. However, that wouldn’t really be a main course. I would cook the elk, wrapped in seaweed and then serve it with a fresh horseradish, […]
Reading that Malia Obama is taking a year off before going to university, had me thinking about gap years. I graduated from high school a long, long time ago. In the last century. When I graduated back in the late 90s, the internet was young (we had dial-up), people still watched movies on VHS and […]
The appetizer round ingredients for episode 16 consisted of cassis flavoured macaron (one faux pas I heard during the episode – at least ONE contestant (a professional) pronounced it MACAROON. If you’re in the culinary industry, shouldn’t you KNOW it’s MACARON? Macaroons are a different species entirely), jalepeno peppers, pork tenderloin and loquats. The first […]
The appetizer round consisted of the following ingredients: beetroot powder, pepperoni, sun dried tomatoes, and long beans. Since this is an imaginary meal and I’m also not a contestant on Chopped, I have all the time I have. Thus, I’m going to make pizza (actually, I’ll probably make some sort of open-faced sandwich if I […]
