Happy Cheese Lover’s Day! (There are food “days” for every day of the year now, I think. But this looks official enough for me.)
I did a little research in the name of spreading the good cheesy word — you can go learn about some of Ottawa’s top cheese authorities and their favourite cheeses over at Ottawa Magazine. Continue reading
Realizing that I would want a splash of milk in my first coffee of 2016, Tristan and I just dashed to the grocery store (crazy busy, of course). We came back home, hastily popped a bottle of bubbly before T had to head to work, toasted, and now I’m sipping alone until friends come over. Just me, vintage Beyoncé, and a glass of sparkling. It’s a nice pause as 2015 fades out.
Though it’s certainly too late for your celebrations at this point, I wrote a little thang for Ottawa Magazine — some top Ottawa sommeliers and sommelières have some recommendations for next time you’re picking up a bottle of bubbly or if you’re wondering what wine trends might be coming up in the new year. Continue reading
Jokingly, I told Tristan that upon moving into our new aprtment, my first order of business would be to get a little Christmas tree. Strangely, once we moved, my priorities shifted slightly — suddenly I was more concerned about getting a real mattress (off the floor!), and having vegetables in the fridge. But Tristan took me seriously, and a week after the move he delighted me by suggesting that we best go pick out a tree.
So, with my priorities straightened out, we’ve been settling in nicely. We hosted our first little shindig the weekend before Christmas and it was so fun to see our friends in a place we’re calling ours.
The west coast smelled like fir trees and cedars – likely due to a small wind storm that hit shortly before our arrival, but I’m happier romanticizing it as part of Vancouver’s charm. On a too-quick trip to hug my aunt and cousin, we managed to climb most of the way up a mountain, see a couple shows, try a bunch of beer, and enjoy some impressively sunny November weather.
West Van seemed even prettier than I remembered (“Oh my gosh, you can see the mountains from here! And the ocean from here!” etc, etc…). Or, maybe it is so beautiful out there that I just can’t help gushing. With coniferous breezes and palm fronds waving by the seawall, it seems instinctive to inhale as deeply as possible. (Woah, did I just get a little yogic/life coach-ish on you? Blame Vancouver.)
So, four days on the other side of the country did us good. Vancouver smelled like firs and cedars, and fresh baked granola every morning.
I credit my aunt with introducing me to homemade granola a few years ago. It comes together so quickly, and is such a versatile thing to bake that it quickly became a staple in my kitchen repertoire. Variations are endless, which is part of the fun. This warm spiced pumpkin and cocoa nib combination is one I have been enjoying a lot lately. I hope you do, too.
vanilla ice cream with balsamic syrup
The old aphorism “opposites attract” probably best describes this pairing. The slightly acidic tang from the balsamic syrup with the softly sweet vanilla is a winning combination. Elegantly simple.
Vanilla pairs perfectly with so many things that we made the ice cream our vehicle for taste testing several different flavoured balsamic vinegars. Fig, black cherry, chocolate, pear…just a few of the versatile vinegars from the Unrefined Olive, and all delicious. David Lebovitz’s recipe for vanilla ice cream has been my go-to. I was so excited to get a double batch done while family was visiting (so that we could have our balsamic tasting experience!) that the second batch might not have been completely frozen…I tried to pass it off as soft serve. Continue reading
…for ice cream. 
Nothing scary! (I don’t do scary very well. Juvenile, though…yup.) Just trying to get in the spooky holiday spirit/it’s that time when I can break out my bat shaped cookie cutter.
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One night when I was around 11 years old, I heard a steady knocking coming from our basement as I got ready for bed. I don’t know what spooky things I was expecting to find, but I do remember holding my breath as I tip toed down the stairs.
It was just my dad hammering some DIY-wine bottle racks together; nothing frightening (although, I guess Dad with a hammer could be a bit of a scary sight). Thus my first exposure to wine appreciation was at home—kid-Katie thought white wine was pretty tasty, but red was revolting. Am happy to report that my taste buds have evolved.
On our birthday-eve (not something we typically celebrate!), we wandered through town in time to hear the tower bells on campus, and back too late for the farmer’s market. Upon having our ID checked at Jupiter, we were challenged to a birthday beer race by our server (we lost, obviously). There were birthday candles floating in our stout which was a big enough win for me. We ate pizza and then my brothers and I fell asleep while watching Harry Potter in the motel room; a great way to ring in another trip around the sun.
Before driving across the bridge to San Francisco the next day, we had a late lunch at Chez Panisse Cafe. I will attribute the same-day reservation that my parents made to being a birthday miracle.
My mum had introduced me to the name Alice Waters and her restaurant Chez Panisse many years ago. When the assigned reading for my high school French class was Marcel Pagnol’s Marius & Fanny, the connection to the character named Panisse, in my mind, was the Californian restaurant. I thought it was an exciting coincidence at the time. (It’s not a coincidence, of course.)
The significance of Alice Waters’ influence on American cuisine is expansive – extending far outside of Californian kitchens, into farms, schools, and global communities. Many more skilled writers and cooks than I have described her impact in the industry and beyond. I’ll just add that it was a real treat to sit in the sunlit café on my birthday, with some wonderful people, eating delicious, simple food that was a testament to all the good things I had heard before getting there. Another birthday candle, this time in my persimmon pudding, was icing on the (birthday) cake. I can’t wait to go back.
We left with one of Alice Waters’ cookbooks, with recipes ordered by season and ingredients. It’s almost encyclopedic, and wonderful to flip through for inspiration. The recipe I’m sharing is certainly not Continue reading
Of course, classes or not, the learning never ends. Working Continue reading
