beets and self-sufficiency.

Even before the pandemic happened and all the restaurants were forced to close and life ceased to be as it was, I had cooked and baked almost everything we ate. Besides the meals themselves, I made lots of kitchen staples: loaves of flax-laden sourdough, almond walnut granola, jars of spicy salsa and sweet marmalade…delicious things […]

grapefruit season of life.

We didn’t grow up eating grapefruit. In terms of citrus, my family ate oranges, with maybe some mandarins here and there on special occasions. In fact, I don’t think I tasted grapefruit until I was an adult living on my own, and its sharp bitter sourness was initially so shocking that I couldn’t understand how […]

retreat-worthy: beet and black rice salad.

The key to successfully cooking for other people while they are on a meditation retreat is to think thoughts of love and compassion, so as to channel those same qualities into the food you make, hence providing nourishment that dares to delve into a world beyond physical.  With this intention in mind, I like to […]

gomae!

Gomae!  My new war cry! But also the Japanese word for a side dish of vegetables and sesame dressing. Gomaaaaeeee!!! I first ate gomae during a lovely party held at a Japanese restaurant a few weeks ago.  It was a terrific and well-timed discovery, as I had just bought a gigantic, 1 kg bag of […]

Think pink!

Ah, pink.  The colour of Barbie, Pepto-Bismol, and ambiguously gay men.  The sibling of red, the half-cousin of purple.  There’s something about pink that makes me shudder with disgust and yet gives me a sense of perpetual cheeriness. Luckily, the thought of pink food tends to give me the giggles.  A few weeks ago as […]