Salad days are here
It’s officially summer. To celebrate, it’s become muggy and unsettled, with the threat of storms all week. Hubby and I rang in the solstice at a Pink Floyd (cover band) concert in an open air amphitheatre, under the (bright side of) the moon. Continue reading
What’s in a name?
I’d love to call this just “Thai Salad.” That would flow better. But I can’t. I can’t because, while this recipe certainly borrows from some Thai flavours that I love, it’s not authentically Thai, and it bugs me to no end to see things labelled a certain way, and then include ingredients that make it more generic. Or even totally wrong. Chain restaurants are notorious for this. Your chicken burger is not Thai just because it has peanut sauce on it. Your salad is not Greek because you added Feta and black olives to a bowl of iceberg lettuce and mealy, out of season tomatoes. And that “Mexican pasta?” With the stringy chicken and Tex-Mex pre-shredded cheese blend doused in insipid salsa? Not even going there. /rant Continue reading
What a weird week. After the chill of Mothers’ Day, we moved into high heat and humidity for Victoria Day (the unofficial kick off weekend of summer and gardening in Canada). Then we had some unstable weather, with storms. Today? The furnace has been running, we’re in long pants, and my toes are trying to convince me that they need socks (I refuse to give in). Continue reading
Happy New Year!
I’d tell you about the wild party, with amazing cocktails and incredible food, but… I’ll be honest. After the kids were in bed, my husband and I enjoyed an assortment of store bought appetizers. He had a beer, I had a local rose wine and topped it off with Christmas chocolate. Then we went to bed. We did see 2013 come in, but without any sparkly ball drop or television commentary of any kind. This is typically how we ring in the new year. And it’s exactly what we wanted to do. Continue reading
My thumb is healing. Still bandaged, still can’t move it a lot or pick things up properly, but it’s healing. I’ve had to modify many activities, and think a whole lot more about my dexterity than I ever have. But I can do more today than I could last week, so that’s good.
I’m still keeping things simple though. No complex chopping, no elaborate meal preparation. Unless my wonderful husband is helping, which he has been. Continue reading
What is a “quickle?” Why a quick pickle, of course. It’s a term I’ve picked up from the owners of an amazing food truck, El Gastrónomo Vagabundo. Almost any vegetable can be quickled, but in this case I’ve taken my inspiration from this post which I found through Pinterest.
The original recipe calls for a ratio of 2 parts sugar to 1 part vinegar. I don’t like things to be so sweet, so I went 1:1, which is honestly still plenty sweet enough. I also didn’t have celery seed, and only have black mustard seeds, so I went with those and some dried dill, plus some chili flakes for a bit of a kick. With an abundance of cucumbers coming from the garden, and no signs of production slowing, I’m sure I’ll be playing with this recipe all summer. Continue reading