So… eek, it’s been a little long since my last post, and I have a couple solid excuses to put forth. Shortly after my last post, I had a job interview for an environmental chemist, got the job, started the job, realized that the commute from Toronto was INSANE, and moved out to upper-middle-class suburbia. Yeah, moved. To one of Toronto’s annoyingly domestic fringe suburbs. So I’ve got Life Jet Lag, in addition to being super busy at my new job and uncomfortably out of my element in a new kitchen and with new grocery stores–all of which translate into lazy eating habits.
I’ve become pretty dependant on these puppies for noontime nourishment:
Some other things:
Tofu and Sweet Potato Kebabs Recipe (thanks mom):
- 2 Red, yellow or orange peppers cut into bite size pcs.
- 3 yams or sweet potatoes sliced in 1 inch thick pcs.
- Firm tofu cubed
- Your favourite BBQ sauce
- Peel yams and slice to 1 inch thick. Precook yams/potatoes
- (put in pyrex dish with a bit of water and microwave until almost cooked)
- Cube the firm tofu,
- Cube the potato and or yams
- Skewer the potatoes, yams, peppers.
- Baste with your favourite BBQ sauce.
BBQ, turning and basting until brown
My friend Adrienne and my mother share the same birthday, September 15. I made them each a Pumpkin Cake with Fluffy Buttercream Frosting. It was totally delicious and I can’t wait to make more pumpkin-flavoured delights.
I had the pleasure of dining out with a regular cast member on Mad About Udon, The Veggie-Happy Omnivore, at Fresh in Toronto (Spadina Ave at Queen St) last week. WordPress won’t let me embed the link, so go here for more info: http://www.freshrestaurants.ca/ . I really cannot overstate how impressed and satisfied I was with this restaurant the meal. I truly can’t believe it took me so long to try Fresh out. The food was criminally delicious, or so it seemed since most dishes are less than $8 and I felt like we were robbing the place.
Unfortunately, that’s all I’ve got to show for the last three weeks, but I’m headed up to Ottawa for the weekend to visit O.B. and I’ve got a full menu of autumn-themed recipes planned! Stay tuned!