Lazy is the plat du jour

My friend Jason commented in my last post that he finds himself being lazy in the kitchen.

I can relate.

I work two jobs. I work as a bartender full time and I work part time at a second-hand record store. Most days I don't feel like making much in the kitchen. But I make an effort to make something worthwhile.

Although it may seem like a worthwhile meal may not be had in ten minutes, it can be done. In a few moments I am going to make my self a salad and a sandwich. There are two ways I can go about this. I can rip up some greens, mix them with olive oil and lemon juice and make a tuna fish sandwich with mayo. Doesn't sound very exciting does it?

Instead, I will have a salad of mache (lamb's lettuce), arugula and pomegranate seeds with a nice hazelnut vinaigrette. In the oven, a smoked gouda tuna melt will be toasting, the cheese bubbling. Sounds better, n'est-ce pas?

The first meal would take me 5 minutes. Max. The second meal will take me 10 minutes. How? Like this:

Crack open the can of tuna, add mayo, ground coriander and chopped green onions. Slather on two slices of bread. Grate cheese. Place on tray. Cook until cheese is melted and golden.

While this is baking, I will have enough time to cut a pomegranate in half and take out the seeds. Then, I will take some the arugula, tear it into pieces, add the mache and the seeds. Whisk together grapeseed oil, hazelnut oil, sugar, sherry vinegar and a splash of lemon juice for vinaigrette. Drizzle over greens. Take sandwich out. Eat.

Five minutes more is all it takes for a world of difference.

So yeah, I'm lazy. But that doesn't mean I can't eat well.

I love carbs

When the Atkins craze was in full swing, I was at home baking beautiful loaves of bread in my oven.

Atkins is dead. Long live bread!

Ooh. That rhymes.

Speaking of which, I have published another small food piece in The Coast. This time on the wonders of bread.

Cakes, cakes and more cakes

Just a quick image of the cake I made for my boss for his b-day.


A chocolate cake doused in a Frangelico syrup and covered with a ganache glaze. Add some white chocolate shavings and a pretty nasturtium and you've got it made.

Not the best pic. but it will do.

In the past month, I have made four cakes. I actually have to make another cake soon for my friend Stephen's birthday. This always happens when I buy chocolate. I want to make cakes, baked goods, ganache, anything to play with it. A few days ago I made a hot chocolate, spicing it with crushed fennel seeds, a dried chile, a vanilla pod and cardamom.

I'm actually thinking of maybe selling my cakes. I have flirted with catering before, but it never got off the ground. Suggestions?

Message in a bottle

In this week's issue of The Coast, I have published a short essay on making preserves.

Do you know how hard it is to write an essay on this topic under 400 words? Headache.

Edit. Edit. Delete. Begin. Delete. Edit.

I'm quite proud of it in fact. They also asked me to include the recipe I used for the article. It's my own creation.

There. Not only do I get to publish my food writings, but I get to post my recipes as well.

A Love Letter

I read this to someone over the phone. I hope he doesn't believe that by my sharing it, it removes the validity of the sentiment behind it. If anything it is to elevate it.


On a late summer's day, I was reminded of you.

It was just past noon. I was picking wild blackberries in my parent's orchard. The wind had died down for a few minutes, but the leaves in the tops of the trees were still rustling, their paper sounds echoing in the air.

I picked them slowly, eating a few, using one hand to cup them, the other for picking.

The summer is short here in Nova Scotia, the seasons for soft fruits even shorter. Raspberries last three weeks, strawberries a month if you're lucky. Blackberries are at the tail end of it all, reminding you that soon you will be pickling the summer's crops, soon you will be making apple pies and wearing sweaters in the eveings.

All of this reminded me of you. You introduced me to food writers and reminded me that I should use what i have when I can and to its fullest extent.

Perhaps this is why I enjoy you so much.

My mother came back with a small plastic container and for fifteen minutes, we went digging through the brambles and the tall weeds for the soft black fruits. Unlike raspberries, which you almost have to use as soon as they are picked, or strawberries which can be kept for a few days, blackberries keep relatively well for soft fruits. You simply coddle them a little, place them on white paper towels in a basket, and they will keep.

If you treat them well, they will remind you why you love summer. You have a few more days with them than their tart pink cousins who excite you with summery sweetness.

So I was reminded of you, my hand full of soft sweet berries, of books and stories you told me of and of the idea of you.

I thank you for the idea of you.

I am a whore

..when it comes to food.

This site will encapsulate my food writings, links and more.