Broken record

I know I say this every year, but would the Edmonton weather please give me a break already? Please? Pretty please?

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Honestly, this forecast tops ridiculous: -2 and snow on May 19? Seriously? The NINETEENTH of MAY? SNOW?

There, I feel better now. Bitching on the internet can do that to you.

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*Feed*, not food

A colleague recommended M. T. Anderson’s book Feed a while back, while I was still taking courses, and I really did not have time to read it, or research it at all. The situation changed last month, when I was doing some research into novels tackling what I’ve variously termed “corporationism” or “corporatism.” You see, I wanted to give my literature chapter some depth. I also wanted to find out what’s new in the area. Turns out, there’s so many novels that have to do with corporations, that one could probably spend years reading them.

Most of these novels are pretty predictable, in a “oh, look what the evil corporations are doing to us now” kind of way. You know, the usual me=good, corporations=bad routine, where the triumphal humanist end sees a hero prevail against all odds. I’d like to think my thesis is more sophisticated than that. But then again, sometimes I enjoy deluding myself. It’s the masochist in me. Continue reading

Cozonac: Romanian Festive Sweet Eggbread

People who looooove artisan bread in five minutes a day, raise your hand! Oh, it might be easier to have people who *don’t* like it raise their hands. Just like I thought: not too many hands, eh? What’s not to love, I wonder: wonderfully flavourful bread that comes out of an easily workable dough which takes minutes to make and stores 4evah in the fridge or freezer.

Continue reading

Fried Fish Filet with Polenta and Garlic Sauce

I’m so behind on posting recipes, it’s not even funny! I’ve just discovered that making them is the easiest part (especially when somebody else makes them and you’re just taking pictures.) Duh! Processing pictures, posting them on Flikr, coming up with words that have sense when put together – that’s where the real work is. So, I’ll try to be short and sweet today, while convincing you to try an alternative to Brit-style fish ‘n chips. Continue reading

Turkey Meatballs with Tomato Sauce and Gnocchi (OSC 3)

Yes, yes, my friends, Operation Spring Cleaning continues. It has now reached its third episode. Oh, the thrill. The suspense. I’m not sure I can take it, really. Let me tell about today’s episode. You know you’re dying to hear about it. The good news is that there’s actually space in my freezer. Wow! That hasn’t happened in a loooong time. Yes, and there’s more: my fridge offers a visibility that extends beyond the rim of the shelves. Isn’t that crazy? Who would have thought it possible? The bad news is I’m out of dark chocolate. Yes, I know: that’s really bad news. And a dangerous turn of events! Will I stay strong and gobble on the dried-up pieces of candied ginger and dry apricot? Resort to dried prunes for desert? Will I cave? Only time will tell.

But for now, let’s just go back to the issue at hand:

What’s more important is that it tastes as good as it looks. So comforting, so melt-in-your-mouth, so heart-warming! We still have leftovers if you want to join us for dinner tonight. Continue reading

Thai Green Curry with Shrimp, or Operation Spring Cleaning Vol. 2 (OSC 2)

I’ve finally decided to tackle the elephant in the room my fridge. NO, I do NOT actually have elephant in my fridge. Just thought I’d make that very clear. You see, the problem is that I like grocery shopping. Strike that: I love it. It’s actually therapeutic. I’m not sure it’s because I like cooking, or because I like eating, but I just enjoy browsing the isles (all of them, yes), just to make sure I’m not forgetting anything. What’s behind that, you ask. I like to have everything on hand just in case a certain craving strikes. As a result, every storage space in my kitchen is full: my fridge, its freezer, and my pantry. Plus a couple of cabinets that house miscellaneous snacky thingies. Continue reading

Braised French Lentils with Pepper Pork Tenderloin

If you’re thinking that the title of this dish is topsy-turvy, you haven’t tasted lentils like these. I hadn’t either, and if I had, I probably would have tripled the recipe. It’s *that* good. I had been looking for a good recipe for French Lentils for a while, and this is probably going to become my staple. Even Adi, the ever-skeptical gourmet demanded “we make this again soon,” which, is like, crazy. I remembered seeing this recipe on food tv’s The Main, and it sounded as a good idea at the time. I decided to test it out, but also tweak it just a bit. A very tiny little bit. Continue reading