Gastronomy Blog

I can't swear by I haven't posted in practically 2 weeks! There were a couple things driving that. First of all, my camera done busted. Actually, Microsoft Vista, in all it's exceedingly buyer-unfriendly reverence, stopped recognizing my camera. secondly, life in Toronto is a rollercoaster of events, appointments, things, places, people, etc, and I haven't had much one day for cooking. Thirdly, I no longer from O.B. here to ravage all of my experiments and so the fridge is slow to deplete. And fourthly, living in the suburbs, I can't walk to the grocery collection so my creative recipes (previously envisioned at work, planned on the way home, and convenience with a swift trip to the nearby grocery accumulation) have type of dried up.

still, I do even now demand SOME creations.. here we go :-)

Minestrone soup from here, garnished with pre-slivered carrots.

The earliest of many salads... I've sort of grow a nutter through salads these days. ought to be all the fresh produce.

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Heraldry sinister, another salad creation using Byward make available vegetables (this was a pair weeks ago when I was in Ottawa) and Soy & Ginger salad dressing. The mixed greens are from a stand that sells bagged mixed salad with sprigs of dill (YUM!!!) after $2.50 a bag. On the sound, oh god oh god oh genius, I can't settle look at this soup without gagging. It's Cream of Leek soup from the mass Barn which I bought because there was no cream in the ingredients... which is a little fucked up, don't you think? Anyway it tasted ATROCIOUS, I had to whisk my teeth for an hour afterwards. *Gag*

Speaking of the Byward Market, it was so extreme to persist all the stalls unregulated and all the produce out. I can't wait to confirm out the St Lawrence Mkt in Toronto. Here are some Byward Stock Exchange pics:

But anyway, bankrupt to the food:

I LOVE this green bean recipe. This way comes from my female parent, who is gentle passably to allot the programme:

Oriental unskilful Beans
1 ½ pounds rural beans, trimmed
3 tablespoons soy back talk
1 tablespoon oriental sesame lubricate
1 teaspoon sugar
4 garlic cloves, minced (I use 1 teaspoon chopped garlic from jar

1. In a monumental corporation of boiling water, cook green beans until virtuous boat, 4-5 minutes.

2. While beans are cooking, in a tight-fisted bowel combine soy sauce, oil and sugar; stir and set aside.

3. Drain beans, make up aside.

4. Spray wok or skilled with nonstick cooking spray; place over medium tenseness. enlarge garlic; cook, exciting constantly, until softened, 20-30 seconds. Add green beans; cook, heady and turning constantly, until definitely coated, respecting 2 minutes.

5. Add soy sauce olla podrida; continue to stir and switch off until most of the liquid is lost, 1-2 minutes.

Again, with the salad creations:

I've be proper totally obsessed with mango/strawberry/dill-containing salads.

I like communal fridges for the variety of random salad ingredients inaugurate within. Here again, is another confused unsophisticated salad with mango, kiwi, strawberries, dill, sunflower seeds, papaya, and bean sprouts.

Rice post rolls! AKA "Summer rolls". I loooove these things, esp dipped in catch sauce. Here's what they look like being made:

I ususally reject in avocado, slivered carrots and cucumber, cilantro, leafy onion, sprouts, dot, etc.

A important stir-fry representing some loaded lunches, with my favourite noodle, UDON!! I also added grilled herbed tofu, frozen vegetables, VH Teriyaki sauces, and sweet thai chilli sauce.

Sorry for the blurry pic, but this is a slice of spinach-red spatter pizza from a downtown eatery (inclination I could about the name!)

That's all for now! I'll catch up on all your blogs later today.
               -Maureen