I only gave two gifts to myself this holiday season. I don't count of course the unlimited investments I make monthly for my education, travels, professional development and some fashion items of course!
Thursday, December 31, 2015
Thursday, December 24, 2015
For a free coupon, click here: http://www.krusteaz.com/get-savin
Wednesday, December 02, 2015
The last few years, Maple syrup is found everywhere: in breakfast cereals,
energy bars and even sausages. You can also find maple syrup flavored yogurts,
chocolate, potato chips, cakes and cookies that have a hint or large portions of it. It seems that maple syrup has become ubiquitous. I will discuss its healthy benefits in a different article (and that it won't mention the maple glazed bacon doughnuts).
|Tonewood: Maple Cream|
|Tonewood: Maple Flakes|
|Tonewood: Maple Cube and Grater|
|iSens.ca -pearls of maple vinegar|
|maple and tea infused fleur de sel|
Monday, November 30, 2015
Thanksgiving is just behind us and we all try to recover from big meals and some decent portions of alcohol. We all thanked our God, the Universe or our unexpected luck for the good things we have in our life. Despite all the good, I have still to complain about Thanksgiving food.
I am not an American so maybe that is the reason I can’t relate to the Thanksgiving dinner. And, even if I tried hard, I don’t understand why nearly a month before the day, the entire culinary world including food writers and bloggers, broadcasters, housewives, home cooks and even children get so much engaged and can’t stop talking about turkeys, cranberry sauce, mashed potatoes, stuffing and gravy.
I almost hate stuffing. It is too bread-ish and dry and rather bland. Gravy on the other hand is rather thin and messy and makes things even worse. Mashed potatoes could taste fine but fortified with butter and double cream is the best recipe for a heart attack. And don’t get me started with the pumpkin pie, the most boring pie of all. I don’t think I had more than one bite of this but that was enough. The only thing I can possibly like is the dark, crispy skin of the turkey. But is it worth waiting for five hours for dinner to be served for just that?
I first celebrated Thanksgiving in Florida, where I lived in the 90s. My expectations were rather high for this so much advertised holiday. In Florida was fun. The weather was warm enough to be able to get a table in the patio with traditional food and with some sides of seafood and the ubiquitous key lime pie – a much nicer dinner.
I celebrated Thanksgiving ten plus years later in New York amongst an international group of people who was thankful for everything except for the food choices. Throughout the years, I had roasted turkey, twisted versions of the stuffing (made with different ingredients), gravy, various versions of mashed potatoes (yukan gold and yams both, with butter and double cream and some secret ingredients I can’t reveal) but never really liked anything. Last year I made chicken with some sort of stuffing, a ceviche-like soup and a dark chocolate dessert -all different dishes with a better taste.
What’s wrong of going off-the-beaten path to celebrate the day of giving thanks? I know people who are vegetarians, gluten-free, paleo-diet friendly. Do they all have to put up with the turkey, the stuffing and the pumpkin pie? I wouldn’t think so.
Willing to express my thanks without the mainstream and nearly authoritarian imposing of certain foods and armed with a $100 gift voucher (I won), I celebrated Thanksgiving at the Lucky Eagle casino. I had a filet mignon and grilled vegetables, a starter of prawn cocktail, bubbly for the cheers and coffee for desert (with a bite of cheesecake).
It was the perfect Thanksgiving. No stuffing attached.
Monday, September 28, 2015
A Food Blogger Conference places, as someone would expect, food in the center of its activities. This year's IFBC did the same. I won't say much in this post but I will show. Pictures often speak for themselves even if they are occasionally blurry (thanks to amazing cocktails and wine available pretty much throughout Saturday during the conference).
Here they are:
Starting with breakfast, the beet citrus flavored Stonyfield yogurt served in a martini glass was delicious -I loved the tart taste. The innovative glass serving elevates yogurt to a completely different level!
During the Franciacorta seminar, we tasted six different sparkling wines paired with amazing foods courtesy of Stoneburner restaurant. My favorite -the Hebi (spearfish) crudo, finger limes and alleppo pepper. I love raw fish!
At the culinary fair, top dishes were:
Smoked sobrasada chorizo with port soaked figs and Valencia almonds from Lark's Bitter/Raw- pure pleasure with an exclusive blend of flavors
Loulay's duck confit sliders, those small bites of happiness can be on my table every day
Fried chicken on waffle, an old classic with a twist in a mini version, comfort food for the soul from the Skillet
Hot Stove Society featured pig's head stir fry with spicy rice crunchies and scallions - a real treat for the carnivore
The list tops the avocado mini cupcake from Avocados from Chile - I am not a cupcake fan but savory cupcakes are far more attractive. A new trend?
Favorite drink? The Il Mosnel Brut from Franciacorta. This blend of chardonnay, pinot bianco and pinot nero is a dry wine of medium acidity and an excellent choice for a warm summer evening or a crispy fall day.
Monday, September 21, 2015
|Opened and almost gone!|
|I have to learn to take better photos....|