Take a train to a bus and then into the air.
If I had wings I’d follow you up there.

Nice view.

The best part about Sweet Art on Dalhousie are the lime-green walls. The service is very slow and the food is only so-so, but the ju-ju is just about perfect on a Sunday afternoon in January. Maybe you'll even see these two monkeys while you're there.

Emilie and Sam

01 08

This is getting personal. Tyler has been working on this new look for me and I've been cooking up the idea for a more intimate record of my everyday life. My mother is always after me to keep a journal, but I think you'll agree that this is much cooler. Still plenty of food posts in the pipe, but peppered throughout with my own photos and drawings.

Wine is Fine

Last night, Christina and I got into a bottle of Golden Kaan merlot from South Africa. The vino was spicy, but neither of us could figure exactly what it tasted like. Here's how the company website describes it: "fleshy black cherry, chocolate and oak."

Fancy wine talk aside, the bottle seemed to go on forever. Can you tell?

Blessed Are The Cookies

Are late blessings better than no blessings?


These Hanukkah cookies are from Loblaw's, but if you can't bear to worship using factory-stamped sweets, head to Rideau Bakery. Erin's been eating their sufganiyot since she was a little girl.

Happy Christmas!

That's what they say in England. Here's a British boy and his little sidekick.

Bite Hard is going 'lite' until early next year - when we're getting a brand new look and a surprise logo (hand-painted by yours truly). Can't wait!

On Stage

Just in: Ottawa XPress' sharp-shooting food writer, Simon Osborne and his band, Nathan Lawr and the Minotaurs, will be opening for Andy Swan this Saturday at Babylon. (Soz will be the fetching chap on bass.)

Throwing food is not allowed (unless it's artisanal olive oil or smoked confit de squid).

160 Workshop - Installment II

Wanna workshop?

Organized by house mates, Darryl and Beth, the first 160 Workshop was a runaway success, so sign up fast. Space is limited - it's held in their house, after all!

For only 5 bones, learn how to save on your heating bill, throw a wild holiday party, draw up a zine, make your own holiday gifts, and more. Dec 16 @ 160 Primrose Ave.

Check this if you're ready to go.

Fruit Pâté Part Deux

Au'some Fruit Juice String. What a bad name. The package is a horrendous orange-colored plastic puck. But it was sent to me by my mother, so what could I do but try it?



Luckily, the candy itself is soft and chewy and nice and fruity. Plus, it's fun to uncurl it, inch by inch, before you eat it all up. Made from fancy pants ingredients like pear purée, fresh orange juice, and purple carrot extract. Just like traditional French fruit pâté, only American. What do you think of that?

Spelling Bee

Gummy alphabet. Can you guess what it tastes like? You betcha. It's soft and fruity. Only one problem: they disappear way too fast.



Available at Bulk Barns across Ottawa.

New To Me

Clearly, I'm still new to the Ottawa scene. Christina suggested breakfast at Paticceria Gelateria Italiana, a filly of a sweet shop that I'd never even heard of. Am I ever glad for friends with taste.

Set at the corner of Preston and Larch, PGI is a cozy, comfortable neighborhood hangout complete with a massive, hissing coffee maker, laminated menus, and cupcake cuties taking orders. Inside, the walls are lined with complicated cakes, bags of biscotto, and bottles of hard liquor and wine. Count on cheap, dependable food and brio to burn.

We bought lots: two full breakfasts, fresh juice, a dark cup of coffee, and two packages of white chocolate 'Love Mice.' They're such cute little dollies, but I've yet to try them; I'm saving them for my honey.

Photo courtesy of Christina Riley.

Good, But Almost Gone

Burnt toast: Winter 2007.

My favorite little food mag, Burnt toast, has been treading water - and sometimes pulling clean strokes, fast through - for the last four years. But the editor (my good friend, Cindy) has decided to close up shop.

The final issue arrived in my mailbox yesterday afternoon. It was fatter than usual, so you can imagine what fun I had going through all the pages. The cover story, about the earthy Miriam and Isaac and their Byward Market grocery, has Cindy's style stamped all over it. I suppose she can relate to all their efforts; Cindy's always been one to admit that even though it takes a lot of work to get a project going, that's also half the fun.

Another amazing part of this issue is the intimate art show laid out just after the centerfold. Cindy called upon talented friends to showcase any kind of grain in any way they liked. The results are pretty special: a collage of a somber-faced virgin wearing a wig of fancy sweets; feral-looking pods and beans by Deborah Margo; and a handful of scattered popcorn painted by photographer, Christina Riley.

I admit that I show up in this issue a couple of times too: tipping back with Cindy and Christina one afternoon at a sherry tasting; as the author of a story about my father and his original ways with food; and near the very end, there is a picture of my sleeping korat. Bite Hard is even mentioned.

Seems apt since I learned lots of what I know about food from Cindy. Today, she and Tony, her partner in crime, got me to try a locally-made hot sauce I had been avoiding. And guess what? I loved it. That's just like her. Makes you comfortable enough that you want to open up to new things. I'd say that whatever she gets up to after Burnt toast will be worth watching for.

Oh yeah, the back cover is a great watercolor by Brazilian artists, Anderson Augusto and Leonardo Delafuente. Looks just like burnt toast on the move. Better get some while you still can.

Ladies First

Girlies, this is your chance to learn from female powerhouse, Radhana Garand. Her next workshop, on Saturday, is geared totally toward women. As with all her classes, the $20 fee includes a steaming, spicy lunch. Email radhana@fearlesscooking.ca for more details.

No Spelt Allowed

While I'm not a vegetarian (especially when there is a well-stacked BLT up for grabs), I'm not exactly a carnivore either. I don't have any objections to moderate, yet rapturous meat-eating - just a personal yen for foods that are lower on the food chain and a stomach that likes beans better than franks.

Ottawa's handful of hardworking veggie restaurants produce delicious food, it's true, but many also have the delicate whiff of healthfulness that sometimes - not always - gets in they way of taste. If you don't want any animals to suffer on your behalf, but are bored of the typical carob and kamut combinations on offer, check out these foxy sisters:



Cocoa Mint Squares. Made by Ottawa's newest vegan baking company, Indulgent Herbivore.

Must tries: IH's sugar-crusted ginger cookies and chewy caramel blondies. Both toothsome, addictive, and utterly wicked. No spelt allowed.

Indulgent Herbivore will be here on Sunday and can be reached at v.m.holm@hotmail.com.

Busting Out

As promised, Bite Hard is branching out. In addition to food, I'm going to start bringing you posts about art, thrift shopping, writing, alternative forms of exchange and consumption, design, bingo, beer, and rural life.

First up, irregularly-shaped key chains cut out of re-purposed circuit boards. Picked them out at The Healthiest Home (free with purchase).


I wonder if the new key rings hooked onto each one cancels out the environmental benefit. Wouldn't surprise me. But no matter - I love the lime green, black, and copper color scheme.

Fly Fruit

A fresh barhee date, all the way from Isreal. Crisp as an apple, but tastes like mild honey with a slightly bitter skin. One of the only varieties that is good eaten semi-ripe stage before it has been sun-dried. If you can't acquire the taste for fresh dates, try a handful of the dried with a cup of strong coffee in true Saudi Arabian style. Purchased at Herb n' Spice on Wellington.

Fragrant purple passionfruit. My friend, Paradiso, used to buy bags of these for a dollar when she lived in Kenya. Her face lit up when she saw this lone ranger on my coffee table the other night. She said she and her friends used to fill up their pockets with passionfruit before a hike and as soon as the sun started to get beat down, they'd crack them open and suck out the juice.

99 cents each at at Herb n' Spice.