Posts Tagged ‘Food’

Anthony Bourdain is Awesome

Posted: June 8, 2011 in Uncategorized
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To my close friends, it’s no secret that I love Anthony Bourdain a borderline insane amount. He’s crass, unapologetic, extremely opinionated, blunt, at times batshit insane, and most of all, absolutely brilliant. After having read Kitchen Confidential a few months ago, I set out on a quest to read everything else he had published. I am proud to announce that the quest came to an end last week, when I completed Medium Raw. I don’t think I have ever torn through either non-fiction or fiction quite like with his work. It’s informative, entertaining, enlightening and everything in between. Now, before I wax poetic about my undying respect for this man, I will just post a quotation and leave you to go and immediately read everything he has written ever.

“I have long believed that it is only right and appropriate that before one sleeps with someone, one should be able – if called upon to do so – to make them a proper omelet in the morning.” – Medium Raw

Bis später!


I’m a HIPPO!!

Posted: March 28, 2011 in Uncategorized
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My original post title was I’m a hippie… then I made a typo. Then I corrected it. Then I decided Hippo was funnier. Anyway, last night, I sat down and started writing things, and almost all of those things fell under the common theme of me being a treehugger. It has progressed into a sort of slideshow. Exhibit A: The most explicit evidence.

Exhibit B: Picture of my floor. I literally just stood up and took a picture. Plaid, Birkenstocks, balls of yarn. Yeah..

Furthermore, Exhibit C: My Dinner. I know pictures of delicious cooking are usually V’s territory, but guess what – this bitch can cook too, ya hurd? Tonight, I made myself Hippie Smoked Trout Pasta, complete with onions, capers, and a cashew pesto sauce, all gluten free, all organic. I actually refrained from eating it for a whole ten minutes while my camera charged so I could take a picture of it for you.

Hardest ten minutes OF MY LIFE. But I was so proud! The whole thing is healthy as shit, and muchos delicious. Nom nom nom nom.

To further my case, yestermorning (it’s a word now because I said so) I finished knitting my new toque! The first one I made was getting a little stretched out, and also a little too heavy for our current spring that is hovering right around light-toque temperatures.

Anyway, to balance off all the treehugging, I present to you the anti-hippie-dessert: The Denny’s Maple Bacon Sundae. I almost want to try it out of curiosity. I mean, I just don’t know what to think of it. Logic states it shouldn’t exist. Could it possibly be any good? Stay tuned for a potential follow up post.

C ❤

There’s a lot of uncertainty in life, and though it can be daunting to face it all, there’s excitement in the possibility of something new and exciting being around the corner. I stayed up until 4 am last night (this morning?) for a combination of silly reasons, but that weird, semi-insomniac stint got me thinking about a variety of things that all boiled down to me asking myself one thing: am I limiting how much I get from life by being afraid of failure? The answer was a resounding yes. It doesn’t matter what aspect of life I looked at; any shortcomings and regrets that came up all stemmed from that one fact. So, what am I going to do? I could say that I will stop being afraid, but that’s completely unreasonable and unrealistic. Instead, I am going to face my fears and hit them head on like a freight train of awesome, because that’s exactly what I am. A freight train of awesome. I vow to step outside my comfort zone whenever the possibility arises and hopefully, this will teach me to let go, to better myself and push my limits.

Now, I like to quantify my successes. How does one quantify something like conquering fear? I’ve decided to make little to-do lists that will encourage me to do things that I may otherwise not do. The first list? Things that I’m scared of cooking/baking. I’ll start small and then move up from there!

2011’s Official Kitchen Challenge List:

1. Perfect brownies
2. Making my own loaf of bread
3. Souffle
4. Pannetone
5. Monkeybread
6. Steak
7. Fudge
8. Jambalaya
9. Truffles
10. Scones
11. Biscuits
12. Pizza Dough
13. Soft Pretzels
14. Bosnian Baklava
15. Peanut Brittle (or any brittle, really)

I hope to add a ton more things to this list in the future, but I’m going to start with these 15 items and see how it goes. Stay tuned for more lists to cover all the facets of my “V punches uncertainty & fear in the face” quest.

Kitchen epiphany courtesy of this Weekend Meditation post on The Kitchn. If you have time, read a bunch of their weekend articles and get inspired!

Also, here is a sexy car:

Sorry for all the feelings, but they sometimes happen.

Bis später!

P.S. Happy Pi Day!

For the last several years of my life, I’ve really wanted to properly celebrate the wonder that is Mardi Gras, and finally, I thought, the year had come. I picked out some recipes, rolled up my sleeves…and realized I had lab reports to finish writing up. I spent most of my waking hours yesterday in the lab itself, and all my dreams of making monkey bread for breakfast shattered along with some poor soul’s glassware (I broke nothing, Ithankyou). That, and I had an 8:30 lab today, too. Gah. Anyway. Not one to give up without a fight, I decided to make a quick, completely non-Mardi Gras dessert in the evening regardless.

… and what’s faster than brownies?! My mother begged me to use up leftover sale truffles from Christmas instead of chocolate chips because “[she was] honestly sick of eating those damn things.” Only this was said in Bosnian, not so much in English. I’ll be honest, half-decent, 2.77$-a-box truffles weren’t a thing my mother and I could resist…until 3 boxes and 3 months later rolled around. So. The truffles met their fate in a melty vat of goodness.

Not Remotely Mardi Gras Brownies (a very loose adaptation from Good Life Eats):

3/4 cup unsalted butter
1 1/2 cups sugar
1 tbsp vanilla
1/2 cup cocoa powder
5 random truffles
3/4 cup chocolate chips
3 eggs
3/4 cup flour

Since I’m ghetto, I use a butter-greased, rectangular casserole dish, but you can use a square baking tin lined with parchment paper.

Melt the butter in a saucepan over medium-high heat, and stir in the sugar, followed by 1/2 cup of the chocolate chips (and truffles). Once that’s become a nice, melty concoction, take it off the heat, and stir in the cocoa powder (or hot chocolate mix, really).

In a separate bowl, lightly beat the eggs, and add the chocolate mixture to them. I did this really slowly just to make sure the temperature wouldn’t cook the eggs (though I’m sure it wasn’t that hot by this point). I could’ve said I tempered the eggs and tra la la, but I’m not a fancy chef, nor do I pretend to be.

After you have unified the two parts, add in the flour and the chocolate chips, stirring with a wooden spoon. Pour the batter into your batter receptacle, whatever it may be, and bake it for approximately 40 minutes. When a toothpick inserted into the middle comes out clean, let the brownies cool in the pan. When you’re done prowling the kitchen, waiting for thermodynamics to work, take them out of the pan, and cut them into squares.

Nom away!


Brownies and I have a long history; they’re among my favourite desserts to eat, but I can never quite make them to my taste. Either I underbake them to the point where I’m eating brownie pudding, or they’re cakey…and I think cakey brownies are an insult to browniedom and refuse to acknowledge them. This is why my quest for the perfect brownie has been a long and arduous journey. As far as this recipe is concerned, I’m not entirely sure that I enjoy it as much as some of the others I’ve tried, simply process-wise, but the results were delicious!

As a side note, I want to invest in – get this – MEASURING CUPS, and see if exact measurements actually make a difference. Hmm. For the record, how I cook and bake is exactly how I work in the lab. It’s been working pretty well for me, but I’m always down to try new things! I’m currently laughing at my own ridiculousness, but there’s that.

Never trust a chemist that can’t cook!

P.S. Happy International Women’s Day!

Before I get into the many things I have to talk about instead of reading journal articles, I need a favour. I need you, the internet, as my witness: When V and I move in together, and I gain like fifty pounds, it is HER FAULT. I’m pretty sure I gained ten as a result of looking at what she made, and then eating because of it. Biiiiitch

On the subject of food – for those of you who don’t know, Clif Bars are the most amazing food of all time ever. They are delicious, convenient, mostly organic, and proteiny. If you ever want to buy my friendship, Maple Nut and Chocolate Mint are my favourites. I’ve been known to substitute multiple Clif Bars as meals – fortunately, I get them for cheap at my work. I bring this up because I recently discovered that there are like TEN FLAVOURS of Clif Bar that we don’t have around here. Pumpkin Spice! Lemon Poppyseed! Blueberry Crisp! YOU HAVE FAILED ME CANADA. I mean, wtf? No White Chocolate Macadamia Nut? Seriously? SERIOUSLY?!

In other news, I return to Toronto this weekend! This time for a squash tournament. Exciting? YES. Terrifying? ALSO YES. Why? Well last year, I entered the Canadian University and College Squash Championships as a Women’s D player – D being the lowest division humanly possibly. It was my first tournament ever and I didn’t know what to expect. Based on winning that division last year, and beating a girl from C, and improving since then, this year I got ballsy and entered B. A little scary, but not out of the question, right? Except yesterday I got an email with my start times informing me that due to lack of players, Women’s A and B have been combined. Moral of the story: things are going to be INTERESTING. And by interesting, I mean those bitches better watch themselves, cause I’mma be kickin’ some ASS.

Other quick updates:

1. This is the bicycle I plan on riding this season. She needs a name! I am open to suggestions/I can’t think of any. Link is to specs, for those who are interested.

2. I’ve been watching bouldering videos, and Dave Graham, if you ever read this, I have a crush on you. Call me? I don’t really know how else to reach you, so you’re going to have to take the initiative here. I’m totally serious here.

3. I get some of V’s cookies tomorrow. SUCKERS!

4. I looooove this video. Hehehehehe. ALLAN! ALLAN! ALLAN! AL! ALLAN!

C, out!

Why do people care about the Oscars?

Posted: February 24, 2011 in Uncategorized
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As per my general modus operandi, my posts will be a series of non-sequiturs; however, I maintain this is part of my charm. I’m also just feeling particularly ADD today, so I just managed to scrape my ideas into three general subjects:

SUBJECT 1: The Lamborghini
Reasons why there is a photo of a Lambo:

1. I love cars.
2. I love sexy things.
3. This car is sexy.

With the transitive property (or some shape thereof) applied, one can deduce why this photo is here. Mostly, this photo came up on my tumblr, and I pretty much dropped my cuppa tea from excitement and wanted to share the glory. You’re welcome.

SUBJECT 2: The Oscars
Reasons why I think the Oscars are useless:

1. There are no sports being played,
2. There is no delicious food being prepared,
3. I have to sit there listening to a lot of people thanking their families for feeding/inspiring/religiousing them,
4. A movie picking up a dozen awards doesn’t influence my opinion of it

I accept any excuse to have a fun party involving delicious recipes and dressing up, but it’s fascinating how dull awards shows are.

SUBJECT 3: My Lunch is Delicious

Sauteed spinach & mushrooms with roasted chicken breast & thyme on a bed of polenta. Nom. Just sayin’.

– V out!

“Then I’m going to teach you how to put makeup on a BEAR!”
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