Category: Uncategorized

Travel food: 100% rug!

So this is where I gush about how much I love foreign grocery stores.  On my latest trip to Europe, the type of shop I spent the most time in by far was grocery stores.  In Norway it was out of necessity; $8 for some flatbrød was the best deal we found, and when we got to the camping village where the only restaurant’s cheapest item was $20 soup, it was the flatbrød and cream cheese that we feasted on.

In Britain it was a slightly different story.  I love their shops because there are a few areas in which they are light years ahead of North Americans: chocolate bars, chips (crisps), and above all else, dairy.  They have the best cream there.  The really heavy “pouring” cream that just makes everything spectacular.  And better yoghurt too.  Ah, how I miss it.

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Alliterative pizza

So I’m back from my overseas trip.  In a word, it was awesome.  So awesome, in fact, that the only thing stopping me from just defecting to Great Britain was the fact that my husband was still in Canada.  Other than that, I was ready to abandon Edmonton and just stay where I was.

At any rate, food of course was one of the highlights of my trip.  Not least of all was a new pizza topping combination I tried in Norway (which by the way is expensive beyond all reason but also beautiful and so worth a visit).  A random pizza place was the only thing my cousin and I could find open on the first night of our trip.  We were in Bergen and very hungry after our climb straight up Ulriken, which I was woefully unprepared for, in terms of both physical fitness and attire.  He chose the “Solemio,” a mix of pepperoni and pineapple.  It was unexpected and strange, but delicious.

This is why I love my husband

My beloved will eat anything I make.  He won’t like everything I produce, but I figure I’m running at around a 90% success rate with him.

He doesn’t cook nearly as much as I do; I like playing with my food and experimenting in the kitchen, so I cook and he does the laundry.  It’s a division-of-labour system that works for us.  This is not to say, however, that he is a bad cook.  Quite the opposite.  He makes a mean key lime pie, and he’s done Martha Stewart’s macaroni and cheese recipe to perfection.

He has now added to his repertoire a recipe for vegetarian lasagne, composed of shallots, noodles and a bechamel sauce.  It is amazing and impressive and he’s wonderful.

I’m writing this now because I’ve been in a different country since last Tuesday and I miss him.  I’m loving my vacation, but I miss that guy.  And his lasagne.

Of listening and eating

In mid-2006, I bought my first (and only, to date) iPod.  That was quickly followed by my first Macbook.  Now, as amazing as those two products are, my conversion to the cult of Mac is not what this post is about.  Shortly after learning to use the basic functions of iTunes, I discovered the wonder that is the world of podcasts.  I listen to several different ones, and they get me through my commute to and from work, long walks in the ravine area, and perhaps most importantly, long journeys around this country and others. Continue reading


Last month, I was honoured to be chosen by the lovely Adele as the winner of the 51st Paper Chef.  As a result, I have been given the task of choosing both the ingredients and the winner for the May challenge.  And what a challenge it is!  When I first saw the 3 items I pulled out of my (highly unglamourous) empty rubber band box, I was surprised and confused.  I mulled them over though, and decided that they would work just fine, because the internet is nothing if not full of supremely creative people.

So here they are, chefs: Continue reading

Adventures in flatbread

One of my favourite foods to eat is labaneh from The Happy Camel. I pick up a small tub of it once in a while from the Old Strathcona Farmer’s Market, which is close to where I live and a nice place to go on a Saturday morning.  They also have the best hummus ever, and a really nice vegetable spread.  Their flatbreads are also amazing, but trying to stick to a budget, I thought this week that my best bet would be to go for the hummus and labaneh and try my hand at making my own soft flatbread.

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