Sending wellness wishes to Sir Pigasus Furryman, who has returned home from the hospital. There will be lots for his mama to do in the coming days, so sending vibes of strength and wisdom to both of you.
We always choose the latter, partly because their onion rings are coated in salty panko crumbs and deep fried to a color well-past golden. But there's nothing wrong with their thick milkshakes either - made with local ice cream - or their juicy burgers, which you can order in classic beef or in more contemporary turkey, chicken breast, or black bean (all with aioli, Dijon, sautéed onions, and a whole grain bun).
The recipe for Fava Beans with Yogurt and Crunchy Bits called for a few ingredients I didn't have. I improvised with baby soy beans, a teaspoon of homemade masala, and some Pinehedge Farms kefir.
If, like me, your 'family tree' emerged from a pastiche of transatlantic crossings, diasporas, and house fires, heirlooms may be hard to come by. So, the objects I've inherited, I guard like little eggs.
"It's really hard to get German chocolate in Germany," Paradiso tells me. "It's all from Belgium!"
1. Bash up 6 mint leaves.
Good thing Cindy and Tony made a housewarming of this German paring knife! Already, I've had fun imagining myself dicing and chopping on those days when nothing soothes the stress better than 4 inches of razor-sharp stainless steel.
I've blogged before about Paticceria Gelateria Italiana (where Christina and I got that loving feeling last November). And I've blogged about my friends Julie and Amirali (who have since generously delivered a large tin of individually-wrapped Gaz candy).
Vilmas Handbakat Knackebrod is available in Sweden. This one was Rag Havssalt flavour. You can substitute with a Ryvita-brand rye crisp if you like, but it won't be quite as delicate. Either way, slather whatever you've got with a thin layer of Gorgonzola and some sort of sticky jam. I used quince paste on my first try, but this one is organic New Brunswick grape jelly. Who knew you could grow grapes in the Maritimes?
The little bean on the right is Bananica: a chocolate coated 'foamy dessert' from The Bosnian Deli on Merivale. The electric-yellow insides taste like children's medicine. Stick to 'Bananko' brand, which is lighter and less artificial-tasting.
If you won't go for banana, how about the most delicate candied orange peel covered in fine milk chocolate? Purchased at Made in France on Dalhousie.
This cold salad was one of those dishes I made in my imagination first and then put together in a bowl. Lately, we've been dutifully eating bunches of short-lived asparagus. The latest way was with Scotch barley, green onion, a pile of fresh mint leaves, a good glug of hazelnut oil, S&P, and the juice of half a lemon.
A sun-dried Shirazi fig. Another classic Iranian snack introduced to me by Amirali, via Jules.
Another guy who brews a nice pot is my very own Adam. He just boils up some hot water and steeps whatever kind of loose leaf tea he finds in the cupboard. Once it cools, we keep it in the fridge, mixing it with milk and buckwheat honey or maple syrup each morning.
