tag:blogger.com,1999:blog-79324024435885915472024-03-13T06:31:39.911-06:00Loosen Your Belt{food. drink. etc.}Unknownnoreply@blogger.comBlogger317125tag:blogger.com,1999:blog-7932402443588591547.post-31771395895704547592018-10-22T13:51:00.000-06:002018-10-22T15:01:42.461-06:00What I loved in Montréal {September 2018}<!--[if gte mso 9]><xml>
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<br />
<div style="text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Oh Montréal</i>. I’d been
some time ago but having since travelled a bit more and being the slightest bit
older (not necessarily wiser…), my experience of the city was completely
different. This time round, I felt better equipped to appreciate the people, food, neighbourhoods, and space, as well as the very amazing
Metro system. There were also several festival friends in town
at the same time, and eating around the city with them was a real treat.<br /><span style="mso-ansi-language: EN-CA;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;">Here are some thoughts
on the spots I made it to (although not included below, I did eat bagels. Don't worry.). You can also find my Google map, that includes all the places I didn't get to, <i><span style="color: #3d85c6;"><a href="https://www.google.com/maps/d/u/0/viewer?mid=16cso52nxHVSPIc3uxbT81FIi-tB3xhAN&ll=45.51740691304732%2C-73.64168719999998&z=12" style="background-color: white;" target="_blank"><span style="color: #3d85c6;">here</span></a>.</span></i></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><i><span style="color: #3d85c6;"><br /></span></i></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.google.com/maps/d/u/0/viewer?mid=16cso52nxHVSPIc3uxbT81FIi-tB3xhAN&ll=45.507736657320905%2C-73.59394603732642&z=13" target="_blank"><img alt="" border="0" data-original-height="634" data-original-width="847" height="478" src="https://2.bp.blogspot.com/-V08xPwv0bLY/W84zReR-IWI/AAAAAAAAAek/mKz6I0zhMRYR8_XimDuPwaxF_KKAi6LJwCLcBGAs/s640/Montre%25CC%2581al%2BMap.png" title="" width="640" /></a></div>
<br />
<b style="font-family: 'helvetica neue', arial, helvetica, sans-serif;">Food!</b><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://arthursmtl.com/" target="_blank"><i><span style="color: #3d85c6;">Arthurs</span></i></a> (4621 Notre-Dame St W) – We ventured to this all-day breakfast spot our first day in town, and it didn’t disappoint. A nod to Jewish delis, they’ve got scoops of salads, plus latkes, gigantic pickles, and of course various types of eggs. Because breakfast.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Ramados</i> (115 Rue Rachel E) – You have to eat Portuguese chicken in Montréal, and we opted for this one.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="https://bybloslepetitcafe.ca/" target="_blank"><span style="color: #3d85c6;">Byblos Le Petit Café</span></a></i> (499 Laurier Ave E) – A friend recommended this spot and it’s well worth stopping in. The menu is diverse AND they serve Iranian breakfast each day they’re open. The space is gorgeous and low key, so you can spend the morning or have a lazy lunch (as we did).</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="https://aupieddecochon.ca/en/" target="_blank"><span style="color: #3d85c6;">Au Pied de Cochon</span></a></i> (536 Duluth Avenue E) – I'll always fondly remember seeing Martin Picard on Food Network, and I own the <a href="https://www.amazon.ca/Au-Pied-Cochon-Sugar-Shack/dp/2980949868" target="_blank"><i><span style="color: #3d85c6;">Sugar Shack cookbook</span></i></a>, so needless to say it was interesting to finally eat here years later. All in, six of us ordered a bunch of different dishes – the stuffed pig’s foot, duck in a can, something else pork-y, a trout pie, tomato tart (my favourite). The stand out for me was the lengthy list of maple desserts. We took a break (because you kinda have to after food like that) and a few of us went back later in the evening for burnt toast ice cream, maple tapioca, and maple tart. While I appreciate the experience here, I'm walking away knowing it was once-in-a-lifetime.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="https://www.nouillesdelanzhou.com/" target="_blank"><span style="color: #3d85c6;">Nouilles de Lan Zhou</span></a></i> (1006 Boul Saint-Laurent) – Several of us were intrigued by the hand pulled noodles here, and while they were good, the broth unfortunately disappointed. Still though, sometimes you need noodles, and I’d go again.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="http://www.joebeef.ca/" target="_blank"><span style="color: #3d85c6;">Joe Beef</span></a></i> (2491 Notre-Dame St E) – After that meal at Au Pied de Cochon, I was a little concerned going into this reservation two days later. BUT I loved the menu (written up on the chalkboard) at Joe Beef. It was seasonal and interesting, with lots of fresh veggies in addition to well thought out meat dishes. Once again we were a table of six, and we shared the rack of lamb, a rabbit terrine, a very delicious fall salad with squash and greens, oysters, plus several other dishes. There were four desserts listed – we ordered them all with no regrets (I particularly enjoyed a sundae that was a very cheeky nod to PSL season). Also worth noting here is the incredible service. We were so well taken care of the moment we walked in the door – lovely.</span><br />
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<i style="font-family: 'helvetica neue', arial, helvetica, sans-serif;"><a href="http://foxy.restaurant/" target="_blank"><span style="color: #3d85c6;">Foxy</span></a></i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> (1638 Notre-Dame St W) – This was easily my favourite meal in Montréal. Firstly, I loved how many women were in charge here – running the front end, bar, and kitchen. Secondly, the food and cocktails were delicious, fresh, and interesting. My friend and I shared charred cauliflower (with yogurt and fried shallots and almonds), a stand out salad with homemade feta, delicata squash, hazelnuts and apple butter, and a charcoal grilled sea bass with couscous, yogurt, and tahini.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">...Also food, but specifically pizza</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="https://www.moleskinerestaurant.com/" target="_blank"><span style="color: #3d85c6;">Moleskine</span></a></i> (3412 Avenue du Parc) – On the main floor of a fancier Italian restaurant, there’s pizza. They’ve got an interesting selection of topping combos (and of course the crust here is airy and lovely), and vanilla soft serve for dessert.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="http://pizzeriagema.com/" target="_blank"><span style="color: #3d85c6;">Gema Pizzeria</span></a></i> (6827 St Dominique St; Little Italy) – This was probably my favourite of all the pies I ate. Super soft crust, tangy tomato sauce, AND a cute patio to enjoy it from. Possibly of note, they use a high heat oven, but it’s not wood fired.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="http://www.sangennaro.ca/" target="_blank"><span style="color: #3d85c6;">Café San Gennaro</span></a></i> (69 Saint-Zotique Est; Little Italy) – I almost always go for Neapolitan style pizza, so here was an opportunity to change it up with some square, Roman style stuff. The primavera pizza (topped with eggplant) was very good, and I was seriously eyeing up the bomboloni and all the other things in their case. This spot is a wonderful all-day catch all – swing by if you’re in Little Italy.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="http://www.cafeparvis.com/" target="_blank"><span style="color: #3d85c6;">Café Parvis</span></a></i> (433 Mayor Street) – Well I ended up here on three separate occasions and it didn’t disappoint once. Twice for dinner, and once for brunch. Not only are the pizzas thoughtful and delicious, but their salads are tasty, seasonal, and guaranteed to be different than anything you’ll encounter elsewhere. There's also plenty of laptop space, coffee and pastries for the daytime.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-CA;"><br /></span></b></span></div>
<div style="text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-CA;">Pastries</span></b><span style="mso-ansi-language: EN-CA;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><i><a href="http://patisserierhubarbe.com/" target="_blank"><span style="color: #3d85c6;">Pâtisserie Rhubarbe</span></a></i>
(1479 Laurier Ave E) – There’s a tidy selection of (gorgeous) cakes and breads
here not to be missed. Not to mention their shelf of preserves and other jarred
items (I've talked about my obsession with chocolate-hazelnut spread before, and they sell jars of stuff made in Montréal by <i style="mso-bidi-font-style: normal;">Allo Simonne</i>. Amazing.</span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">).</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><i><a href="http://patisserierhubarbe.com/" target="_blank"><span style="color: #3d85c6;">Hof Kelsten</span></a></i> (4524 St.
Laurent Blvd) – This bakery offers a combo of Jewish and French pastries, plus
lunch and weekend brunch. Their coffee is also very lovel, and they have stools
along the window making for perfect people watching. We ate Shakshuka and
chocolate Babka.</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><i>Au Kouign-Amann</i> (322
Ave. du Mont-Royal Est) – I’ll admit this spot wasn’t high on my list, but we
happened to walk by and you could smell the butter from warm rounds of
Kouign-Amann out on the street! They offer it by the slice for about $2.25.
There are just a couple tables so aim to take your treats to go.</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><a href="http://havreauxglaces.com/?lang=en" target="_blank"><i><span style="color: #3d85c6;">Havre-aux-glaces</span></i></a> (Jean
Talon Market plus other locations) – This was hands-down the best ice cream
I’ve ever had the pleasure to eat. We were there in the morning but that didn’t
stop four of us from trying pear, chocolate, and raspberry sorbets, plus
chocolate, hazelnut, and chai ice creams. Everything was super smooth and full
of flavour. Don’t miss it.</span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-CA;">Coffee</span></b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Myriade</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Mile End</span></i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> (251
Rue Saint Viateur O) – This corner coffee shop is made up of windows on two
sides for perfect people watching. They have all the milks you could want, plus
beet and turmeric lattes for your non-coffee drinking friends.</span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: EN-CA;"><a href="https://sainthenri.ca/" target="_blank"><i><span style="color: #3d85c6;">Café Saint Henri</span></i></a>
(various locations) – The very best cappuccino I had was at this café’s
Quartier Latin location near our Airbnb – super smooth. But we also enjoyed a
cappuccino and matcha latte at their Marché Jean Talon location. The spaces are
all very different and interesting!</span></span><br />
<b style="font-family: 'helvetica neue', arial, helvetica, sans-serif;"><span style="mso-ansi-language: EN-CA;"><br /></span></b>
<b style="font-family: 'helvetica neue', arial, helvetica, sans-serif;"><span style="mso-ansi-language: EN-CA;">A bit of beer…</span></b><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="http://reservoirbrasseur.com/" target="_blank"><span style="color: #3d85c6;">Réservoir Brewery</span></a></i> (9
Duluth Street East) – Duluth is a fun street to wander down for graffiti and
interesting apartments and shops. And then there’s this brewery too once you
get to the east end. A tidy collection of well brewed beer. There's also a rooftop patio if the weather is nice.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="http://dieuduciel.com/" target="_blank"><span style="color: #3d85c6;">Brasserie Dieu de Ciel!</span></a></i> (29 Laurier
Avenue) – We get Dieu de Ciel product here so it was fun to check out their
café. It reminded me of an even more casual Sugar Bowl, just in case you need a
little Edmonton love whilst you’re there.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://www.isledegarde.com/" target="_blank"><i><span style="color: #3d85c6;">Isle de Garde Brasserie</span></i></a> (1039 Rue Beaubien E) – Probably my favourite of our beer stops, this
brewery had some different Saisons going on (my most well loved style), and the
most beautiful, minimalist space.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="http://www.brouepubbrouhaha.com/" target="_blank"><span style="color: #3d85c6;">Broue Pub Brouhaha</span></a></i>
(5860 Lorimier Ave) – We first tried to hit <i style="mso-bidi-font-style: normal;">Mabrasserie</i>,
a co-op brewery that included Brouhaha, but unfortunately the taproom didn’t
open for a couple hours. The bottle shop staff pointed us in the direction of
their own pub, and they had a ton of diverse, interesting brews to keep us
busy.</span><br />
<b style="font-family: 'helvetica neue', arial, helvetica, sans-serif;"><span style="mso-ansi-language: EN-CA;"><br /></span></b>
<b style="font-family: 'helvetica neue', arial, helvetica, sans-serif;"><span style="mso-ansi-language: EN-CA;">Other things of note</span></b><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="https://www.marchespublics-mtl.com/marches/jean-talon/" target="_blank"><span style="color: #3d85c6;">Marché Jean Talon</span></a></i> – It’s
a treat to walk around this spot and eye up the lovely (very affordable) local
produce. When you’re done, Little Italy is a quick jog south for pizza.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Sartorial stuff</i> – If
you happen to be in to Canadian design, there’s a ton to check out in Montréal.
I’m already a fan of <a href="https://www.betinalou.com/fr/" target="_blank"><span style="color: #3d85c6;">Betina Lou</span></a> and <a href="https://atelier-b.ca/" target="_blank"><span style="color: #3d85c6;">Atelier B</span></a>. Each have their own shops, and Betina Lou also carries a selection of
other local designers (like Ursa Minor, designed by one of the previous owners
of Nokomis here in Edmonton).</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><a href="http://botabota.ca/" target="_blank"><span style="color: #3d85c6;">Bota, Bota</span></a></i> – A couple
different friends recommended this floating <i>Nordic</i> spa to me, and it’s truly
amazing. Three different areas are full of saunas, hot tubs (and cold baths), and
super cool lounge areas so you can spend several hours doing absolutely
nothing. Several areas also don't allow talking - amazing! There are also spa services, a restaurant, etc.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Walk, walk, walk</i> –
While we took and enjoyed transit, this City is of course lovely to walk too.
There are amazing light shows, projections, and art installations all over the
place, and plenty of spots to stop and grab coffee or a drink. Beautiful.</span></div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-83807965518239214742018-09-15T14:15:00.000-06:002018-09-15T14:16:25.890-06:00Thoughts on tinned sardines<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">After three years of blank space here, I
thought I’d reflect on something more recently near-and-dear to my heart –
tinned sardines. There have, so far, been very interesting reactions when I
either discuss sardines or crack open a tin (at work for instance):<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">“What is that!?”<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">“Sardines are so oily!”<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">And possibly my favourite…<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">“Are you an 80 year old man?” (Side note –
I absolutely am in spirit.)<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">Having never eaten any sort of sardine in
my life, did I just randomly pick up a tin? No. The influence comes via my roommate
and long time friend, Rachel. When I was in Paris in 2015, she asked that I
bring her back a tin of sardines. I trust Rachel’s food instincts and knowledge
more than anyone I know, so naturally I also picked up one for myself.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">Two years later, in a <i>hangry</i> moment, I found
them. Even though the situation may sound sad, I can assure
you it wasn’t. Along with some very good toasted bread, a generous swath of
butter, parsley, and a squeeze of lemon, those sardines were a small, much
appreciated luxury. Further, the plate was made up of several key factors that
contribute to my decisions about what to “cook” – fast, inexpensive, made up of
fewer than five ingredients. Perfect.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">Now, I’ve since discovered that all
sardines are not the delicate Breton type I first encountered. What I’ve come
across in Edmonton - in the Italian Centre’s section of tinned fish - are varieties
from Spain, Italy, and Portugal. Since sampling a few of the brands (and also
boneless, skinless, different oils, etc.), my preference is the skinless and
boneless variety from <i style="mso-bidi-font-style: normal;">Sabor do Mar</i>. They
are from Portugal, packed in sunflower oil (not olive, but c'est la vie) and have
the added benefit of being sustainably fished. If anyone has a line on the <i style="mso-bidi-font-style: normal;">Matiz</i> brand here in Edmonton, do let me
know.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">Rachel recently traveled to Toronto and
spent too much money on “luxury” sardines and mackerel (also, very good French butter).
I came home one evening in August to <a href="https://www.instagram.com/p/BmKgqMujiQK/?taken-by=mariannels" target="_blank"><span style="color: #3d85c6;">a thoughtful table</span></a> of tinned fish, four varieties of butter, a generous salad, and a million condiments (no exaggeration).<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: small;">So there you have it. A small glimpse at
the life of a 30-year-old woman from Edmonton, happily enjoying
sardines on toast at least one evening a week. Next up, some ramblings regarding soft
scrambled eggs.</span></span></div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-90227733444461226222015-04-26T00:30:00.000-06:002015-04-26T00:32:14.408-06:00Brew-Curious<div style="text-align: left;">
After sitting around my apartment for a couple months straight {thanks to a broken ankle}, I'm anxious to get out and enjoy Edmonton. At exactly the right time, <a href="http://www.onbeer.org/2015/04/tour-edmontons-beer-history/"><span style="color: #6fa8dc;">Jason Foster</span></a> posted about the '<a href="http://citymuseumedmonton.ca/events/brew-curious-yegs-brewing-history/"><span style="color: #6fa8dc;">Brew-Curious</span></a>' tour, put on by the <a href="http://citymuseumedmonton.ca/"><span style="color: #6fa8dc;">Edmonton City as Museum Project</span></a>. My boss and I picked up a couple tickets and boarded an ETS bus last Saturday for a tour of Edmonton's beer history.<br />
<br />
It was great to see tour tickets sold out for two full buses, and the group of people on the tour {or in our earlier group, at least} seemed to be interestingly split between those who may be involved in the <a href="http://edmontonheritage.ca/"><span style="color: #6fa8dc;">Edmonton Heritage Council</span></a> or City history, and those, like us, who arrived via Edmonton's present beer culture. The group boarded the bus at Brewsters, or to be more exact, at the #1988 bus stop. After introductions from Meredith {our chaperone, if you will} and Terry {our historian and tour guide} we set off towards our first stop at <a href="http://www.yellowheadbrewery.com/"><span style="color: #6fa8dc;">Yellowhead Brewing</span></a>.<br />
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<a href="http://3.bp.blogspot.com/-FsTgs9FPiT4/VTyACrccttI/AAAAAAAAAbQ/K01sVCDjOoI/s1600/Yellowhead%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FsTgs9FPiT4/VTyACrccttI/AAAAAAAAAbQ/K01sVCDjOoI/s1600/Yellowhead%2B1.JPG" height="424" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-6DXtxsryaJ0/VTyADTtQtRI/AAAAAAAAAbY/jjWgtiLq2yQ/s1600/Yellowhead%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6DXtxsryaJ0/VTyADTtQtRI/AAAAAAAAAbY/jjWgtiLq2yQ/s1600/Yellowhead%2B2.JPG" height="424" width="640" /></a></div>
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I think it's pretty easy to find Yellowhead around town, but it was interesting to find out exactly how their lager {now the only one in Edmonton} is made. A combination of malt from Alberta, Germany and the Czech Republic go into their beer, along with hops, water and yeast. From start to finish, a batch of their lager takes eight weeks to produce. Also notable, is that 'Yellowhead' has been the name of at least one other brewery, and several beers, in Edmonton's past.<br />
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<a href="http://4.bp.blogspot.com/-Nk7oLrP7Ydw/VTx_4j-EMoI/AAAAAAAAAa8/EHD6AsjFjiw/s1600/Bus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Nk7oLrP7Ydw/VTx_4j-EMoI/AAAAAAAAAa8/EHD6AsjFjiw/s1600/Bus.JPG" height="424" width="640" /></a></div>
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From there we circled back to the 'Molson' site... After the tour, I hesitate to call it that. The German-style castle was designed by Bernard Barthel at the direction of Edmonton Brewing & Malting Co. owner, William Henry Sheppard {also the mayor of Strathcona at the time}. From 1913-1927, he produced, amongst other brews, Yellowhead Beer, before selling the company and building to Sick's Brewing from Lethbridge. In 1958 Molson took over the site, eventually closing down their operation in 2007. And well, we know the rest.<br />
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<a href="http://4.bp.blogspot.com/-Wi7InGKXgLk/VTx_u8gECdI/AAAAAAAAAao/Yz_Eadv7Nig/s1600/Beer%2BCastle%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Wi7InGKXgLk/VTx_u8gECdI/AAAAAAAAAao/Yz_Eadv7Nig/s1600/Beer%2BCastle%2B1.JPG" height="424" width="640" /></a></div>
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Next up, <a href="http://www.alleykatbeer.com/"><span style="color: #6fa8dc;">Alley Kat</span></a>. I love visiting the brewery, and this time was no different; They are always generous and eager to share their brews and love of beer {as a side note, this year's summer beer, the Lemon Hefeweizen, is delicious}. One of the highlights of the tour promised to be a sample of a beer made just for us, a stout after a British recipe from the 1800s that they aptly named 'Girder Bender'.</div>
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The beer was brewed by Neil Herbst {Alley Kat co-owner}, Jason Foster {OnBeer.org} and Shane Groendahl {<a href="http://www.edmontonbeergeeksanonymous.ca/"><span style="color: #6fa8dc;">EBGA</span></a>}, so needless to say it was delicious. I believe they said they made the malt themselves at home, which means, much to our dismay, it's too labour intensive to produce again.<br />
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<a href="http://4.bp.blogspot.com/-BnlLOmf_W_U/VTx_aWjx75I/AAAAAAAAAZ8/K-A__jw5EZw/s1600/Alley%2BKat%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BnlLOmf_W_U/VTx_aWjx75I/AAAAAAAAAZ8/K-A__jw5EZw/s1600/Alley%2BKat%2B2.JPG" height="424" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-qOD5X68EObs/VTx_YK5oLhI/AAAAAAAAAZw/TfEzgvH1z70/s1600/Alley%2BKat%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qOD5X68EObs/VTx_YK5oLhI/AAAAAAAAAZw/TfEzgvH1z70/s1600/Alley%2BKat%2B3.JPG" height="424" width="640" /></a></div>
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Our next stop was the City Archives! It's not open to the public, so this was a pretty incredible chance to view some Edmonton specific artifacts up close. Beer related items from Edmonton were pulled to share, then we were taken on a short tour of the upstairs portion of the archives, where this sign was pulled out:<br />
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<a href="http://2.bp.blogspot.com/-u0jAEJ_0Js4/VTx_g8ItLOI/AAAAAAAAAaI/Fi6sUNNyYF8/s1600/Archives%2B1%2B-%2BSign.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-u0jAEJ_0Js4/VTx_g8ItLOI/AAAAAAAAAaI/Fi6sUNNyYF8/s1600/Archives%2B1%2B-%2BSign.JPG" height="424" width="640" /></a></div>
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The second last stop before heading back to Brewster's was the original location of the Edmonton Brewing & Malting Co. The building was in use until Sheppard decided to build the castle in Oliver. After all, it was expensive to hall beer up the steep river valley bank on a FUNICULAR.<br />
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<a href="http://1.bp.blogspot.com/-SaK8VQCLz0E/VTyAARnbT8I/AAAAAAAAAbI/X5VLZ_Z7vpA/s1600/Strathcona%2BBrewing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SaK8VQCLz0E/VTyAARnbT8I/AAAAAAAAAbI/X5VLZ_Z7vpA/s1600/Strathcona%2BBrewing.JPG" height="424" width="640" /></a></div>
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Once we arrived at <a href="http://brewsters.ca/"><span style="color: #6fa8dc;">Brewster's</span></a>, the assistant brewer led us on a tour of their space where they brew the raspberry and blueberry ales, and the rotational tap {currently a Hefeweizen for the summer}, then we sat down for a pint and chat with our fellow tour goers before heading out.<br />
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A pretty amazing day of discovery. It's not surprising that we have a rich brewing history in Edmonton just below the surface. While they might do this one again, our tour guide was pretty clear that they can't really get into beer tours alone. So if anyone picks up something similar, please let me know!<br />
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<a href="http://1.bp.blogspot.com/-gtq_XX54kLc/VTx_srI-J3I/AAAAAAAAAag/huVwmEL245U/s1600/Brewsters%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gtq_XX54kLc/VTx_srI-J3I/AAAAAAAAAag/huVwmEL245U/s1600/Brewsters%2BCollage.jpg" height="320" width="645" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-82839411029996279742015-01-08T15:42:00.002-07:002015-01-08T15:43:28.394-07:00Chocolate Salami<div style="text-align: left;">
The small, meaningful Christmas gift is certainly the most difficult of all gifts to give. Last year I successfully made and gave <a href="http://loosenyourbelt.blogspot.ca/2013/12/chocolate-granola-mast-brothers-cookbook.html"><span class="Apple-style-span" style="color: #3d85c6;">chocolate granola</span></a>, and thus began my search for a similarly non-difficult, doesn't expire too quickly, chocolatey recipe. Eventually I remembered my past Christmas obsession with chocolate salami from the previous year<span class="Apple-style-span" style="color: #3d85c6;">.</span></div>
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So that's what I made. <a href="http://www.portlandmonthlymag.com/eat-and-drink/recipes/articles/recipe-chocolate-salami-december-2013"><span class="Apple-style-span" style="color: #3d85c6;">Saucisson au Chocolat</span></a> from <a href="http://www.olympicprovisions.com/blogs/products/11749313-chocolate-salami"><span class="Apple-style-span" style="color: #3d85c6;">Olympic Provisions</span></a>. The bits I snuck from the bottom of the bowl were delicious - Slightly sweet, a little boozy, with perfect crunch from the nuts, seeds and bits of potato chips. I also got a little 'Martha Stewart' with the packaging. You know, Christmas and all.</div>
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<a href="http://4.bp.blogspot.com/-_ye6QNXEGXk/VKsZVejgGvI/AAAAAAAAAZI/zMPIfUUkH5o/s1600/Saucisson%2Bau%2BChocolat.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_ye6QNXEGXk/VKsZVejgGvI/AAAAAAAAAZI/zMPIfUUkH5o/s1600/Saucisson%2Bau%2BChocolat.png" height="397" width="400" /></a></div>
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<i>No pigs were harmed in the making of this salami!</i></div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-8847411206702768272014-06-27T16:34:00.001-06:002014-06-28T07:28:03.674-06:00"Oreos" & Gnocchi<div style="text-align: left;">
<i>{As per usual, an excuse for my absence. Work was <strike>a little</strike> really crazy this spring, but I think I've got a short lull, so here's hoping for a few posts. I'm off to Vancouver for a few days, so any recommendations are appreciated since I've never really been... I know! What!?}</i></div>
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Earlier in May I made a couple items that I considered of note. Firstly, "Oreos". With both of us on the brink of colds, Claire suggested we tackle the project. I had read about them on Smitten Kitchen some time ago, but passed since I don't really have a particular attachment to the cookie. At any rate, it was fun and they were delicious.<br />
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Next time I would lean toward a T.K.O. (Thomas Keller Oreo) with white chocolate ganache instead of icing, but none-the-less, the flavour of these was great, and I'm sure a little mint oil would add a new level.<br />
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And gnocchi. This one has been on my list for years. <i>Years</i>. I don't know why it took me so long, but it's incredibly simple. The only thing left to tackle is the perfect fork-tine-roll.</div>
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As an aside, I had the best burger I've ever eaten (...in Edmonton) at Sugarbowl earlier in the week. A perfectly cooked Four Whistle Farms beef, simply topped with pickles, mayo and lettuce. Delicious. Can't wait until that special roles around again...</div>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-82852820650767398042014-04-29T23:15:00.000-06:002014-04-29T23:15:19.171-06:00Southside<div style="text-align: left;">
I don't want to jinx it or anything, but the warm weather, patios and length of my workdays has been increasing. It must almost be spring. That means saying a temporary goodbye to the rich, brown sipping liquids of the winter, and hello to my very favourite - gin. While browsing Food 52 last week, I came across <a href="http://food52.com/recipes/23552-southside"><span class="Apple-style-span" style="color: #3d85c6;">this</span></a> lovely looking thing.<br />
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<a href="http://2.bp.blogspot.com/-_0vIrZyKqQs/U2CARlGnIrI/AAAAAAAAAWc/24NtyCp35p4/s1600/Southside+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_0vIrZyKqQs/U2CARlGnIrI/AAAAAAAAAWc/24NtyCp35p4/s1600/Southside+1.JPG" height="382" width="640" /></a></div>
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I enjoyed citrus throughout the winter (this lemony <a href="http://loosenyourbelt.blogspot.ca/2014/02/corpse-reviver.html"><span class="Apple-style-span" style="color: #3d85c6;">corpse reviver</span></a>, for instance), so the mint makes for a fresh transition. Not only that, but the ingredients - gin, simple syrup, lime and mint - are easy enough to keep on hand, and come together quickly. I'm looking forward to a couple slices of cucumber a little later in the season for an Eastside.</div>
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<a href="http://2.bp.blogspot.com/-hg-H4MhILak/U2CASiedPNI/AAAAAAAAAWk/BxO5W41duRM/s1600/Southside+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hg-H4MhILak/U2CASiedPNI/AAAAAAAAAWk/BxO5W41duRM/s1600/Southside+3.JPG" height="424" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-3DT98Ir2Ku8/U2CAU949AJI/AAAAAAAAAWs/whQiPE3DzdM/s1600/Southside+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3DT98Ir2Ku8/U2CAU949AJI/AAAAAAAAAWs/whQiPE3DzdM/s1600/Southside+2.JPG" height="424" width="640" /></a></div>
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A little note on the <a href="http://www.masonshaker.com/"><span class="Apple-style-span" style="color: #3d85c6;">hipster cocktail shaker</span></a> there. Yes. A belated birthday gift from a friend {believe me, he saw this and loved the irony... Hipster}. I didn't have a cocktail shaker before, so this worked out well, and just in time for the summer when drinks want to be shaken.</div>
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Anyways, I've been on the hunt for a while, and after reading a whole lot of reviews, seriously considered <a href="http://www.metrokane.com/product/66/the-bullet-cocktail-shaker.aspx"><span class="Apple-style-span" style="color: #3d85c6;">this one</span></a>. Just look at it. I couldn't do it. While the mason jar thing has certainly run its course, this shaker did not leak, and it holds <u>a lot</u> of boos. The two main items on my list. My only complaint is that the un-insulated glass vessel can be a little chilly on the hands. I guess <i>that's</i> what those <a href="http://www.etsy.com/ca/shop/RogueTheoryLOOP?ref=l2-shopheader-name"><span class="Apple-style-span" style="color: #3d85c6;">hand knit cozies</span></a> are for...</div>
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Southside</div>
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<i>From Erik Lombardo of Food 52</i></div>
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2oz gin (I used Victoria)</div>
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1oz lime juice</div>
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3/4oz simple syrup</div>
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4-6 mint leaves</div>
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Place ingredients in a shaker and <i>shake</i>. Strain into your glass of choice.</div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com1tag:blogger.com,1999:blog-7932402443588591547.post-19084206230597658172014-04-24T13:17:00.000-06:002014-04-24T13:20:10.760-06:00Beer Revolution<div style="text-align: left;">
We found ourselves at <a href="http://edm.beerrevolution.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Beer Revolution</span></a> Monday evening, perfect since I realized I hadn't posted on the spot. Since opening last summer, we've probably stopped by at least a dozen times - The beer menu changes lots, and there are almost always seats, particularly important at the end of a long summer day of EFMF set up.</div>
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<a href="http://1.bp.blogspot.com/-mEfj_cKkr4c/U1XqtGKjHAI/AAAAAAAAAWI/AQrdmi58C5c/s1600/DSC_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mEfj_cKkr4c/U1XqtGKjHAI/AAAAAAAAAWI/AQrdmi58C5c/s1600/DSC_0215.JPG" height="424" width="640" /></a></div>
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Considering the recent addition of beer focused spots to Edmonton (<a href="http://centuryhospitality.com/mkt/"><span class="Apple-style-span" style="color: #3d85c6;">MKT</span></a>, <a href="http://www.undergroundtapandgrill.com/"><span class="Apple-style-span" style="color: #3d85c6;">Underground</span></a> and <a href="http://edmonton.craftbeermarket.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Craft Beer Market</span></a>), Beer Revolution is easily my favourite. While I'm not particularly drawn to the food at any of these places (the nachos at BR are notable), I'm consistently impressed with the beer selection at Beer Revolution. Fewer taps mean the board is constantly rotating, though familiar brews from the likes of Granville Island and Brewsters are always around just in case. There is also no Bud, Coors, Molson, etc. masquerading as 'craft beer', something I've had <a href="http://loosenyourbelt.blogspot.ca/2012/02/finding-craft-beer-at-public-house.html"><span class="Apple-style-span" style="color: #3d85c6;">issue</span></a> with at MKT, <a href="http://www.yourpublichouse.com/"><span class="Apple-style-span" style="color: #3d85c6;">Public House</span></a> (which is apparently now closed) and most recently, Craft Beer Market.</div>
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Since Beer Revolution is Calgary based (owned by <a href="http://brewsters.ca/"><span style="color: #3d85c6;">Brewsters</span></a>), there's almost always something from Wildrose or Village, though it is consistently matched by a brew from Alley Kat. And almost anytime I've had something from Hog's Head on tap, it's been at Beer Revolution. So kudos for keeping the locals in rotation. On Monday evening we enjoyed the Natural Born Keller from Wildrose, alongside Hog's Head's Hop Slayer IPA, and Fallentimber's Hopped Mead; Incredibly impressed to see the latter on tap.<br />
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<a href="http://4.bp.blogspot.com/-sanwLF806j0/U1XqaeE6bdI/AAAAAAAAAVs/LFb17OZyaYc/s1600/DSC_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sanwLF806j0/U1XqaeE6bdI/AAAAAAAAAVs/LFb17OZyaYc/s1600/DSC_0203.JPG" height="424" width="640" /></a></div>
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And a moment of appreciation for those beer boards. While they can be a bit of a pain depending where you're seated, it allows them to change a keg and let you know right away (they added two or three during our visit). It also tells you when the keg was tapped, and about how much is left, and makes it easy to tell which beer are on special. As you can see, they also give you the option of an 8oz size, which I love when I want to try a few different brews.</div>
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<a href="http://4.bp.blogspot.com/-NulnT_wWOtg/U1XqaZNQl_I/AAAAAAAAAVo/6gFXkFNkAG0/s1600/DSC_0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NulnT_wWOtg/U1XqaZNQl_I/AAAAAAAAAVo/6gFXkFNkAG0/s1600/DSC_0204.JPG" height="424" width="640" /></a></div>
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Food wise Charles and I decided to share the <i>Chopped Salad</i> ($13) along side the <i>Furious Pete</i> ($19) pizza. The pizza was as expected - Lots of toppings served on a crust my dad likes to refer to as 'cracker crust' (super hard and crispy). Okay, definitely not great. The salad, however, was pretty solid. A little sweet thanks to a maple vinaigrette, but balanced well by tart green apple, smoked gouda and a little bacon. I definitely wouldn't hesitate to order it again, save the bread/croutons served with.</div>
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<a href="http://3.bp.blogspot.com/-IksSou1Vqho/U1Xqjv2z6VI/AAAAAAAAAV0/hluVrANKlas/s1600/DSC_0206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IksSou1Vqho/U1Xqjv2z6VI/AAAAAAAAAV0/hluVrANKlas/s1600/DSC_0206.JPG" height="424" width="640" /></a></div>
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While I'm still holding out for a small tap room, with hard to find beer, good snacks and a killer atmosphere, cozy and not-corporate-feeling, with solid music, beer-geek staff and growler fills (hey, I can dream), I'm happy that Beer Revolution is keeping things interesting, on the beer end at least.</div>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com1tag:blogger.com,1999:blog-7932402443588591547.post-62026784320578639772014-04-20T15:10:00.000-06:002014-04-20T15:10:34.330-06:00Easter Eggs<div style="text-align: left;">
Earlier in the month some of the <a href="http://duchessprovisions.com/"><span class="Apple-style-span" style="color: #3d85c6;">Provisions</span></a> ladies got together for an Easter egg dyeing party, with the hope they'd turn out well enough to use in our window display. That they did.</div>
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We used <a href="http://www.marthastewart.com/264622/marbleized-easter-eggs"><span class="Apple-style-span" style="color: #3d85c6;">this</span></a> oil technique to achieve the marbleized look, and kept it classic and pastel like for the rest. Not the most involved thing ever, but crafty enough for most of us at the table that evening. Happy Easter, everyone!</div>
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<br />Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-7421936777199803892014-04-16T11:07:00.000-06:002014-04-16T11:07:09.208-06:00Bar Bricco<div style="text-align: left;">
We're pretty spoiled living downtown - So many options. The newest of which is <a href="http://barbricco.com/"><span style="color: #3d85c6;">Bar Bricco</span></a>, Daniel Costa's newest addition in a still growing little stretch between 103rd and 104th on Jasper Avenue. I stopped by with a friend a couple weeks ago to check it out, and we munched away on a large plate of cheese and fennel salad, alongside a Negroni and grappa.</div>
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<a href="http://4.bp.blogspot.com/-TI0gj9O8PDs/U0619GwcyTI/AAAAAAAAAUQ/8o0JyAB3rHo/s1600/Bar+Bricco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TI0gj9O8PDs/U0619GwcyTI/AAAAAAAAAUQ/8o0JyAB3rHo/s1600/Bar+Bricco.JPG" height="540" width="540" /></a></div>
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Since then I've been back twice - once for a belated birthday dinner, and another for drinks and snacks. Both times I've ordered the egg yolk ravioli... Make sure you order the egg yolk ravioli. And order a little bread (if you didn't save any from your meat or cheese dishes) to help soak up whatever remaining ricotta/brown butter/egg yolk is left on that plate.</div>
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The salumi tasting plate with homemade porchetta, and delicious Iberico ham, prosciutto and mortadella is wonderful if you're feeling carnivorous, and don't skip on the fennel salad or the house ricotta.</div>
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<a href="http://2.bp.blogspot.com/-yuHjMMASsKA/U0618E93aRI/AAAAAAAAAUM/UYxTeMsm8Q4/s1600/Egg+Yolk+Ravioli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yuHjMMASsKA/U0618E93aRI/AAAAAAAAAUM/UYxTeMsm8Q4/s1600/Egg+Yolk+Ravioli.JPG" height="540" width="540" /></a></div>
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<span style="text-align: left;">In addition to that Negroni, they have a lengthy lists of grappa, and of course, wine. Though I'm not a wine drinker, I enjoyed a glass of sparkling red (Lambrusco) the other night that I wouldn't hesitate to order again.</span><br />
<span style="text-align: left;"><br /></span>
<span style="text-align: left;">This is a bar, and they don't take reservations, so if at all possible, get there at six when they open to score seats at the bar or one of three tables. A groups of us (4) arrived around 7pm on a Wednesday and waited for about a half-hour before being able to grab seats... and there were people behind us.</span><br />
<span style="text-align: left;"><br /></span>
<a href="http://barbricco.com/"><span style="color: #3d85c6;">Bar Bricco</span></a><br />
<span style="text-align: left;">10347 Jasper Avenue</span><br />
<span style="text-align: left;">Wed-Sun {6pm - 1am}</span></div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-33622983733709581432014-04-11T17:00:00.000-06:002014-04-11T17:00:06.777-06:00Edmonton List<div class="separator" style="clear: both; text-align: left;">
I've had various Edmonton related lists on the blog for a long time, but as I made lists for other cities (especially that <a href="http://loosenyourbelt.blogspot.ca/p/new-york.html"><span class="Apple-style-span" style="color: #3d85c6;">New York one</span></a>), I knew I wanted to do something similar for Edmonton. The little template-lift back in February got me going in earnest. Now that I've worked on it for a few months, I think it's good enough to <a href="http://loosenyourbelt.blogspot.ca/p/edmonton-guide.html"><span style="color: #3d85c6;">share</span></a>.</div>
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As I mention at the top of the list, there are some really good <a href="http://www.designsponge.com/2013/09/edmonton-alberta-city-guide.html"><span style="color: #3d85c6;">guides</span></a> <a href="http://www.makesomethingedmonton.ca/projects/429-yeg-guide/"><span style="color: #3d85c6;">around</span></a> Edmonton. The restaurants, shops and other things here are simply my favourites. Happy weekend!</div>
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<a href="http://loosenyourbelt.blogspot.ca/p/edmonton-guide.html"><img alt="" border="0" src="http://1.bp.blogspot.com/-09oQa66g8v8/U0YdD_2jqFI/AAAAAAAAAT0/m9By1QhLF4g/s1600/Folk+Fest.JPG" height="424" title="" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-45891655062304978222014-04-07T00:34:00.001-06:002014-04-07T00:37:13.669-06:00Lunch - Café Bicyclette<div style="text-align: left;">
It took me an embarrassingly long time to get to <a href="http://www.lacitefranco.ca/caf%C3%A9-bicyclette.php"><span class="Apple-style-span" style="color: #3d85c6;">Café Bicyclette</span></a>. I stopped by for a quick lunch with a co-worker just last month, and enjoyed a smoked meat sandwich and tea before heading out.<br />
<br />
Last week a friend and I decided to meet up for lunch, and I suggested this spot... And not just because I wanted to eat there again. They have parking right out front/beside the building, and the restaurant features lots of banquette seating, two things I've recently learned are handy when travelling with a two month old.</div>
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<a href="http://2.bp.blogspot.com/-SRfGHUTk_t4/U0I3qRhnB_I/AAAAAAAAAQg/PUML0htB-yI/s1600/DSC_0195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SRfGHUTk_t4/U0I3qRhnB_I/AAAAAAAAAQg/PUML0htB-yI/s1600/DSC_0195.JPG" height="424" width="640" /></a></div>
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When we arrived just after noon, they had clearly hit their lunch rush. Thankfully though, there were lots of take-out orders, which meant we had our pick of tables. We joined the line - which moved at an impressive pace - selecting Niçoise (~$10) and orzo salads (~$12), and sat down at our table with our number.</div>
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<a href="http://1.bp.blogspot.com/-gkiLy6YvyOk/U0I3sS8lTyI/AAAAAAAAAQo/pitbkm5o2ao/s1600/DSC_0198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gkiLy6YvyOk/U0I3sS8lTyI/AAAAAAAAAQo/pitbkm5o2ao/s1600/DSC_0198.JPG" height="416" width="640" /></a></div>
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Marie's salad - the Niçoise - came out quickly, and my warm salad followed 10 or so minutes later (we did pay separately). The piece of salmon that came with my pasta salad was cooked and seasoned perfectly, and went well with the simple mix of orzo, red pepper, onion and cucumber. There were very good reports from Marie about the Niçoise salad as well.</div>
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Apparently the dinner menu at Café Bicyclette is wonderful, and I can't wait to check it out. I have big plans for patio season this summer. Until then, I'm happy to stop by during the day for wonderful light lunches.</div>
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<a href="http://1.bp.blogspot.com/-bDuL1A3Otk0/U0I32kpx48I/AAAAAAAAAQ4/6ZlMQMjimV0/s1600/Quinn+%252B+Me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bDuL1A3Otk0/U0I32kpx48I/AAAAAAAAAQ4/6ZlMQMjimV0/s1600/Quinn+%252B+Me.jpg" height="480" width="640" /></a></div>
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Marie's adorable little girl... And me.</div>
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<a href="http://1.bp.blogspot.com/-UpPudaGb0Fo/U0I33_TOu2I/AAAAAAAAARA/rHBUMv8quFc/s1600/DSC_0200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UpPudaGb0Fo/U0I33_TOu2I/AAAAAAAAARA/rHBUMv8quFc/s1600/DSC_0200.jpg" height="640" width="424" /></a></div>
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And a little Duchamp.</div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com2tag:blogger.com,1999:blog-7932402443588591547.post-54723414319471242552014-04-02T23:33:00.002-06:002014-04-02T23:47:02.677-06:00Portland - The 2014 Version<div style="text-align: left;">
So we went to Portland, again, and it was amazing. Even better than last time, which I didn't think was possible. Highlights of this trip were a food cart tour with Brett from Food Carts Portland, beer and cider, the Laurelhurst Theater, Ken's Artisan Pizza, Pok Pok, spring time... I could probably go on. We had a couple family related events almost as soon as we got back, hence the quiet blog.</div>
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<br /></div>
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Anyhow, I've got a few photos up, plus a new <i>list</i> for PDX <a href="http://loosenyourbelt.blogspot.ca/p/portland.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.<br />
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<a href="http://1.bp.blogspot.com/-FoNh4nBF1zw/UzzhGFZXiDI/AAAAAAAAAOQ/9QaCIoQoylc/s1600/Blue+Star+Donuts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FoNh4nBF1zw/UzzhGFZXiDI/AAAAAAAAAOQ/9QaCIoQoylc/s1600/Blue+Star+Donuts.JPG" height="424" width="640" /></a></div>
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Donuts from <a href="http://www.bluestardonuts.com/"><span class="Apple-style-span" style="color: #3d85c6;">Blue Star Donuts</span></a></div>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-18361151078055127102014-03-26T22:22:00.001-06:002014-03-26T22:22:51.231-06:00Eat Alberta 2014<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ud84EkjF8Q8/UzOnFLz31nI/AAAAAAAAANg/swzjahtORyE/s1600/Screen+shot+2014-03-26+at+10.15.17+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ud84EkjF8Q8/UzOnFLz31nI/AAAAAAAAANg/swzjahtORyE/s1600/Screen+shot+2014-03-26+at+10.15.17+PM.png" height="175" width="400" /></a></div>
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I'm a little late with this, but <a href="http://www.eatalberta.ca/register/"><span class="Apple-style-span" style="color: #3d85c6;">tickets</span></a> are still available! I volunteered for <a href="http://www.eatalberta.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Eat Alberta</span></a> back in 2011 (the first year) and am happy to be able to volunteer again this year - Their fourth conference! Here's the info:</div>
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<i>'Eat Alberta is pleased to announce our fourth hands-on food
conference, taking place on <b>Saturday, April 26, 2014</b> at the Northern Alberta
Institute of Technology (NAIT). This year’s theme is “Seed the Possibilities”.</i></div>
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<i><br /></i></div>
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<i><a href="" name="_GoBack"></a></i></div>
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<i>Eat Alberta is a non-profit association, managed entirely by
volunteers. Our annual, one day, workshop-style conference features a mix of
hands-on learning, food tastings, and presentations that focus on local and
regional Alberta foods. Participants come together with farmers, chefs,
foragers, botanists, and bakers to learn about what is produced in our
province, how to prepare it, and what it tastes like. </i></div>
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<i><br /></i></div>
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<i>This year’s conference features fifteen different presenters
and fourteen different sessions, many of which are new to Eat Alberta.
Participants will have the opportunity to learn about jowl bacon, pumpkin
ravioli, cider-making, Alberta cheese tasting, and much more. The full list of
<a href="http://www.eatalberta.ca/schedule/"><span class="Apple-style-span" style="color: #3d85c6;">sessions</span></a> can be found on our website.</i></div>
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<i><br /></i></div>
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<i>Our keynote speaker for 2014 is John Schneider, from Gold
Forest Grains. He will give his thoughts on how to re-focus our attention on
food advocacy and real-life ways to pressure law-makers to improve our food and
agriculture systems. He will also offer a glimpse into life on his farm, and
how he produces food for his family.</i></div>
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<i><br /></i></div>
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<i>The day will close with three “Seedy Business” discussions –
<span style="mso-spacerun: yes;"> </span>5-10 minutes presentations on
backyard bees, backyard chickens, and raw milk – followed by “Taste of Alberta”
tasting boards and a wine down.</i></div>
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<i><br /></i></div>
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<i>Tickets for Eat Alberta are $150 each and include the
keynote and lightning talks, four sessions, breakfast, lunch, the “tastes of
Alberta”, and the wine down. Registration opens on Tuesday, March 25.</i></div>
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<i><br /></i></div>
<div class="MsoNormal" style="text-align: left;">
<i>For full event details, session descriptions, presenter bios
and more, please visit our website at - <a href="http://www.eatalberta.ca/"><span class="Apple-style-span" style="color: #3d85c6;">http://www.eatalberta.ca</span></a>'</i></div>
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See you there!</div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-35925631305166578272014-03-19T21:04:00.000-06:002014-03-19T21:04:41.491-06:00PDX 2014<div style="text-align: left;">
We are heading to Portland tomorrow, for a very short trip... We're back Tuesday. I'm doing my best to balance spots we loved last time, whilst trying to get some new ones in there. Details on our last visit to PDX are <a href="http://loosenyourbelt.blogspot.ca/p/portland.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.<br />
<br />
My current list is below, sort of arranged by neighbourhood. If you have any musts, please leave 'em in the comments below.<br />
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<a href="http://4.bp.blogspot.com/-vJJf_7zTDVg/UypZPFc4lCI/AAAAAAAAAM8/XanpKFTV95g/s1600/DSC_0801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vJJf_7zTDVg/UypZPFc4lCI/AAAAAAAAAM8/XanpKFTV95g/s1600/DSC_0801.JPG" height="424" width="640" /></a></div>
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<b><u>Buckman/SE</u></b> (where we're staying)</div>
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Ken’s Artisan Pizza (304 SE 28th Ave)</div>
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Heart Coffee (2211 E Burnside St)<br />
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Screen Door (2337 E Burnside St; Dinner and weekend Brunch; Southern food)</div>
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East Burn (1800 E Burnside St – Beer and Food)</div>
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Café Castanga (1752 SE Hawthorne Blvd)</div>
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Little T Baker (2600 SE Division St)</div>
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Apizza Scholls (4741 SE Hawthorne Blvd)</div>
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Church Bar (2600 NE Sandy Blvd)</div>
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Coava Coffee (1300 SE Grand Ave)</div>
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<a href="http://2.bp.blogspot.com/-UcCdG-5tZkw/UypZWfOuInI/AAAAAAAAANQ/xkSmV2N6xaA/s1600/DSC_0964.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UcCdG-5tZkw/UypZWfOuInI/AAAAAAAAANQ/xkSmV2N6xaA/s1600/DSC_0964.JPG" height="424" width="640" /></a>Pok Pok (3226 SE Division St)</div>
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Ava Gene’s (3377 SE Division St; Cocktails and Italian food)</div>
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Olympic Provisions (107 SE Washington St)</div>
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Eastside Distilling (1512 SE 7th Ave)<br />
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<a href="http://4.bp.blogspot.com/-OOpd7xxfcCE/UypZJQl7wCI/AAAAAAAAAMs/0OClX6CWeI8/s1600/DSC_0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OOpd7xxfcCE/UypZJQl7wCI/AAAAAAAAAMs/0OClX6CWeI8/s1600/DSC_0790.JPG" height="424" width="640" /></a></div>
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<b><u>Downtown</u></b></div>
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Tasty N Alder (580 SW 12th Ave – Walk down Burnside Bridge)</div>
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Clyde Common (1014 SW Stark St, Portland)</div>
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Little Bird (219 SW 6th Ave, Portland)</div>
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Blue Star Donuts (1237 SW Washington St)</div>
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Ken’s Artisan Bakery (338 NW 21st Ave)</div>
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Pearl Bakery (102 NW 9th Ave)</div>
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Bailey’s Taproom (213 SW Broadway)<br />
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<a href="http://3.bp.blogspot.com/-7mtMas9AIZ8/UypZIquVoTI/AAAAAAAAAMw/9K72xXgFlOo/s1600/DSC_0770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7mtMas9AIZ8/UypZIquVoTI/AAAAAAAAAMw/9K72xXgFlOo/s1600/DSC_0770.JPG" height="424" width="640" /></a></div>
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Cacao Drink Chocolate (SW 13th Ave)</div>
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Stumptown Coffee (128 SW 3rd Ave; 1026 SW Stark St)</div>
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Courier Coffee (923 SW Oak St)</div>
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Barista (539 NW 13th Ave)</div>
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PSU Farmers Market (SW Park Ave & SW Montgomery St; 8:30-2)</div>
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Tenth Avenue Liquor (925 SW 10th Ave)</div>
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<u style="font-weight: bold;">NE</u> (our local last time)</div>
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Nedd Ludd for brunch (3925 NE Martin Luther King Jr Blvd)</div>
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<u><b>Other Plans</b></u></div>
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Food Carts Portland Tour (1000 SW Washington St)</div>
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St. Vincent (Crystal Ballroom 1332 W Burnside St)<br />
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<u><b>Other Reference</b></u></div>
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<a href="http://underthetablewithjen.com/"><span class="Apple-style-span" style="color: #3d85c6;">Under the Table with Jen</span></a><br />
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<a href="http://1.bp.blogspot.com/-xq6dZ1hKp6g/UypZJdrOmTI/AAAAAAAAAM4/t6YQy7YjiaI/s1600/DSC_0764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xq6dZ1hKp6g/UypZJdrOmTI/AAAAAAAAAM4/t6YQy7YjiaI/s1600/DSC_0764.JPG" height="424" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com1tag:blogger.com,1999:blog-7932402443588591547.post-66108065366343085312014-03-17T16:59:00.000-06:002014-03-17T16:59:04.790-06:00The Martinez<div style="text-align: left;">
I've been staring at the Martinez for awhile now, ever since Food 52 shared <a href="http://food52.com/recipes/26439-martinez"><span class="Apple-style-span" style="color: #3d85c6;">this recipe</span></a> in January. After trekking around {a little} for a bottle of Luxardo Maraschino, I finally got to make one. While it still doesn't oust my favourite Negroni, this comes pretty close.<br />
<br /></div>
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<a href="http://3.bp.blogspot.com/-X10x4s-lrT8/UyZ0ZaKuzHI/AAAAAAAAALo/CQP8iPM2Sks/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-X10x4s-lrT8/UyZ0ZaKuzHI/AAAAAAAAALo/CQP8iPM2Sks/s1600/DSC_0002.JPG" height="424" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-QJlGvEvrzig/UyZ0aBF5TnI/AAAAAAAAAL0/QKniA0_ilt8/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QJlGvEvrzig/UyZ0aBF5TnI/AAAAAAAAAL0/QKniA0_ilt8/s1600/DSC_0011.JPG" height="424" width="640" /></a></div>
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The vermouth provides a lovely sweet spiced note, whilst the gin takes things in the other direction with juniper and florals; The maraschino (with an almond like flavour) balances the two. Finally, some orange bitters and an orange twist for extra complexity.</div>
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This is certainly a fall/winter cocktail, with the sweetness and spiced notes of the vermouth and maraschino, but it coincided perfectly with our 'New York night' on Friday. We made kale crostini with harissa aioli, meatballs (and spaghetti) and caesar salad, all inspired by <a href="http://www.frankiesspuntino.com/"><span class="Apple-style-span" style="color: #3d85c6;">Frankies Spuntino</span></a> in NY... And ate and chatted with two friends in our <i>very tiny</i> apartment.<br />
<br />
A martinez recipe is below, and you can find a recipe for Frankies' Meatballs <a href="http://www.chow.com/recipes/29105-frankies-meatballs"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.<br />
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<a href="http://1.bp.blogspot.com/-jQIfjgMp63Y/UyZ0tPlXq0I/AAAAAAAAAMQ/JpbOvCtE9Nw/s1600/DSC_0897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jQIfjgMp63Y/UyZ0tPlXq0I/AAAAAAAAAMQ/JpbOvCtE9Nw/s1600/DSC_0897.JPG" height="424" width="640" /></a></div>
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<b>Martinez</b></div>
</div>
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<div style="text-align: left;">
<i>Adapted from <a href="http://food52.com/recipes/26439-martinez"><span class="Apple-style-span" style="color: #3d85c6;">Food 52</span></a></i></div>
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2 oz gin (I used Victoria)</div>
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1 oz sweet vermouth (VYA)</div>
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1/2 oz maraschino (Luxardo)</div>
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2-3 dashes orange bitters (Victoria)</div>
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Garnish - Orange peel</div>
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Fill a mixing glass about half way with ice, add everything but the garnish and stir. Strain into your glass of choice and garnish with an orange peel.</div>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com2tag:blogger.com,1999:blog-7932402443588591547.post-81200520433826590842014-03-11T20:51:00.000-06:002014-03-14T12:22:38.980-06:00A Food Blogger Meet-up at The Common<div style="text-align: left;">
Wow. When <a href="http://inmy-element.blogspot.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Maki</span></a> and I chose March 4th as the date for the food blogger meet-up, we thought it was relatively free of conflicting events. The <a href="http://highschoolculinarychallenge.ca/"><span class="Apple-style-span" style="color: #3d85c6;">High School Culinary Challenge</span></a>, a celebration of <a href="http://avenueedmonton.com/articles/edmontons-best-restaurants-2014"><span class="Apple-style-span" style="color: #3d85c6;">Avenue's Best Restaurants</span></a> and a <a href="http://www.icelandnaturally.com/events/taste-of-iceland-in-edmonton-2014"><span class="Apple-style-span" style="color: #3d85c6;">Taste of Iceland</span></a> preview all happened between Monday and Tuesday. Busy couple days. Nonetheless, we had a great turn out at <a href="http://thecommon.ca/"><span class="Apple-style-span" style="color: #3d85c6;">The Common</span></a>, with 20 bloggers in attendance and a total group of about 30. You can find the final list of attendees, and links to their blogs, <a href="http://loosenyourbelt.blogspot.ca/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.</div>
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<div style="text-align: left;">
The Common was at the top of my list when I emailed Maki back at the beginning of February. We had no real idea of numbers, but considering our guesstimate - 20 to 30 - their south room seemed perfect. It was sort of funny arranging what was basically a restaurant reservation for a group of 30 or so individuals - Can you keep that many individual bills separate? Do we need to do a set menu? Will we need to sell tickets beforehand?</div>
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<div style="text-align: left;">
Kyla at The Common was breeze to work with. She said they could easily allow everyone to order separately off the regular food and beverage menu, and they kept track of tabs using peoples' names. They also allowed us to use the room for free, which eliminated any sort of ticketing process ahead of time, and offered up two $50 gift cards - one for best food photo and one for best drink photo - tweeted during the event. Incredibly generous. The servers at the restaurant were lovely, and the kitchen impressively turned out all our food orders quickly.<br />
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<a href="http://1.bp.blogspot.com/-N6xG-ogBTGc/Ux_GiJBv5mI/AAAAAAAAAJ0/DYnk0p1pQu4/s1600/The+Room+-+The+Common.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-N6xG-ogBTGc/Ux_GiJBv5mI/AAAAAAAAAJ0/DYnk0p1pQu4/s1600/The+Room+-+The+Common.jpg" height="640" width="480" /></a></div>
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We couldn't have asked for more from the room itself. Their staff added tables throughout the space so we could move around as needed (also why keeping tabs under names was genius), and had coat racks set up upon arrival. The only extras we brought along were some name tags, pens and the RSVP list.</div>
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It's sort of amazing when that many food bloggers get together. Things you sometimes feel awkward about - 'Don't touch that plate I need to take a picture.' - are automatic (see below). Not only that, but this is a random group of people (...super cool people) that happen to LOVE to eat. Fantastic.<br />
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A giant thanks to Maki for co-organizing this event with me! And of course to The Common for hosting. Already looking forward to the next one.<br />
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I didn't take any photos at the event (check out <a href="http://inmy-element.blogspot.ca/2014/03/food-bloggers-meetup-edmonton-march-2014.html"><span style="color: #3d85c6;">Maki's post</span></a>!), but happened to be glued to Twitter. We chose the hashtag #yegfoodblogs and got lots of traffic. So instead of photos, I thought I'd post tweets from the evening.</div>
<blockquote align="center" class="twitter-tweet" data-cards="hidden" lang="en">
<div style="text-align: center;">
<a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="https://twitter.com/search?q=%23party&src=hash">#party</a> Me & <a href="https://twitter.com/MarianneStover">@MarianneStover</a> r at <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a> 4 foodie night! Looking forward to everyone! <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a> <a href="http://t.co/ZTAL83wX3F">pic.twitter.com/ZTAL83wX3F</a></div>
— Maki Blazevski (@MakiBca) <a href="https://twitter.com/MakiBca/statuses/441017149176291329">March 5, 2014</a></blockquote>
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<blockquote align="center" class="twitter-tweet" lang="en">
Whiskey Sour <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a> <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a> <a href="http://t.co/iBJQNOf6hW">pic.twitter.com/iBJQNOf6hW</a><br />
— Marianne Stover (@MarianneStover) <a href="https://twitter.com/MarianneStover/statuses/441017782449098752">March 5, 2014</a></blockquote>
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<blockquote align="center" class="twitter-tweet" lang="en">
<a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> meet up at <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a>. Loving hanging out with old and new friends. <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a> <a href="http://t.co/EEIUeO5fGU">pic.twitter.com/EEIUeO5fGU</a><br />
— Michelle PetersJones (@michpetersjones) <a href="https://twitter.com/michpetersjones/statuses/441023453986951168">March 5, 2014</a></blockquote>
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<blockquote align="center" class="twitter-tweet" data-cards="hidden" lang="en">
<a href="https://twitter.com/TheCommonYEG">@theCommonYEG</a> food bloggers galore! drink of choice: Canada's <a href="https://twitter.com/search?q=%23caesar&src=hash">#caesar</a>! <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="http://t.co/dvOaeCGCkO">pic.twitter.com/dvOaeCGCkO</a><br />
— cindy nguyen (@cindurh) <a href="https://twitter.com/cindurh/statuses/441027512030601216">March 5, 2014</a></blockquote>
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<blockquote align="center" class="twitter-tweet" lang="en">
Bacon fettuccini egg house pasta at <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a>!! Yum!! And beautiful plate. <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a> <a href="http://t.co/UV9TTtpIl2">pic.twitter.com/UV9TTtpIl2</a><br />
— Linda Hoang (@lindork) <a href="https://twitter.com/lindork/statuses/441029839462875136">March 5, 2014</a></blockquote>
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<blockquote align="center" class="twitter-tweet" data-cards="hidden" lang="en">
Pork belly lettuce wraps <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a>. <a href="https://twitter.com/lindork">@lindork</a> gives 2 thumbs up <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="https://twitter.com/search?q=%23yeg&src=hash">#yeg</a> <a href="https://twitter.com/PassionForPork">@PassionForPork</a> <a href="http://t.co/QQS87TRin0">pic.twitter.com/QQS87TRin0</a><br />
— Sharman Hnatiuk (@ThePorkGirl) <a href="https://twitter.com/ThePorkGirl/statuses/441031092410138624">March 5, 2014</a></blockquote>
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<blockquote align="center" class="twitter-tweet" lang="en">
<a href="https://twitter.com/beyondumami">@beyondumami</a> was keen to try her nsmesake <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a>'s Umami Burger :-) <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a> <a href="http://t.co/noxXz8bdV0">pic.twitter.com/noxXz8bdV0</a><br />
— Michelle PetersJones (@michpetersjones) <a href="https://twitter.com/michpetersjones/statuses/441043208382857217">March 5, 2014</a></blockquote>
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<blockquote align="center" class="twitter-tweet" lang="en">
what foodies do best, next to eating! <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="https://twitter.com/TheCommonYEG">@thecommonYEG</a> <a href="http://t.co/xZFCJ0Xmee">pic.twitter.com/xZFCJ0Xmee</a><br />
— cindy nguyen (@cindurh) <a href="https://twitter.com/cindurh/statuses/441031696532529153">March 5, 2014</a></blockquote>
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<blockquote align="center" class="twitter-tweet" lang="en">
You know you're at a food blogger meet up when this happens :-) Ahem... <a href="https://twitter.com/MakiBca">@MakiBca</a>! <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a> <a href="http://t.co/OJHJKUQT9c">pic.twitter.com/OJHJKUQT9c</a><br />
— Michelle PetersJones (@michpetersjones) <a href="https://twitter.com/michpetersjones/statuses/441036998933876736">March 5, 2014</a></blockquote>
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Drink number 3 (whiskey sour, yum) at <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a> at the <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> meet up. Woo! Tuesday! <a href="https://twitter.com/search?q=%23party&src=hash">#party</a> <a href="http://t.co/4GbR3XJZzr">pic.twitter.com/4GbR3XJZzr</a><br />
— The Edible Woman (@EdibleWomanBlog) <a href="https://twitter.com/EdibleWomanBlog/statuses/441031395322773504">March 5, 2014</a></blockquote>
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Reputation ruined! Caught <a href="https://twitter.com/baconhound">@baconhound</a> eating a LETTUCE WRAP! <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a> <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="http://t.co/i4iqfdQPbu">pic.twitter.com/i4iqfdQPbu</a><br />
— Robyn (@LadyAgathist) <a href="https://twitter.com/LadyAgathist/statuses/441038157568438272">March 5, 2014</a></blockquote>
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So this is how <a href="https://twitter.com/michpetersjones">@michpetersjones</a> takes food pics <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a>. <a href="https://twitter.com/search?q=%23Weirdo&src=hash">#Weirdo</a> <a href="https://twitter.com/search?q=%23YEGfoodblogs&src=hash">#YEGfoodblogs</a> <a href="https://twitter.com/search?q=%23NoneOfUsFoodBloggersDoThat&src=hash">#NoneOfUsFoodBloggersDoThat</a> <a href="http://t.co/gUUueqEP8E">http://t.co/gUUueqEP8E</a><br />
— Andrea (@littlmissandrea) <a href="https://twitter.com/littlmissandrea/statuses/441040174391128064">March 5, 2014</a></blockquote>
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<a href="https://twitter.com/britl">@britl</a>: winning Caesar drink photo <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a> <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="http://t.co/uBux6GZ7bI">pic.twitter.com/uBux6GZ7bI</a><br />
— The Common (@TheCommonYEG) <a href="https://twitter.com/TheCommonYEG/statuses/441624324609695744">March 6, 2014</a></blockquote>
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<a href="https://twitter.com/littlmissandrea">@littlmissandrea</a> winning Warm Beet Salad photo <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a> <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> <a href="http://t.co/y2D5BcOytv">http://t.co/y2D5BcOytv</a><br />
— The Common (@TheCommonYEG) <a href="https://twitter.com/TheCommonYEG/statuses/441624311003348992">March 6, 2014</a></blockquote>
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Had a great time at <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a> tweetup! Thanks <a href="https://twitter.com/MakiBca">@MakiBca</a> <a href="https://twitter.com/MarianneStover">@MarianneStover</a> for organizing - Looking forward to the next one (dance party!).<br />
— Diane (@Argenplath) <a href="https://twitter.com/Argenplath/statuses/441074237789327361">March 5, 2014</a> </blockquote>
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Thanks to the staff <a href="https://twitter.com/TheCommonYEG">@TheCommonYEG</a> for hosting all us <a href="https://twitter.com/search?q=%23yegfoodblogs&src=hash">#yegfoodblogs</a>! And thanks to everyone who attended this evening! <a href="https://twitter.com/search?q=%23goodtimes&src=hash">#goodtimes</a> <a href="https://twitter.com/search?q=%23yegfood&src=hash">#yegfood</a><br />
— Marianne Stover (@MarianneStover) <a href="https://twitter.com/MarianneStover/statuses/441076460347203584">March 5, 2014</a></blockquote>
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Once again, you can find the list of attendees <a href="http://loosenyourbelt.blogspot.ca/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>, and my blog roll (where I'm trying to list as many food and beverage bloggers from Edmonton as possible) <a href="http://loosenyourbelt.blogspot.ca/p/edmonton-food-bloggers.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.</div>
<script async="" charset="utf-8" src="//platform.twitter.com/widgets.js"></script>Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com2tag:blogger.com,1999:blog-7932402443588591547.post-10161196024954990502014-03-08T13:30:00.000-07:002014-03-08T14:16:53.442-07:00Old Fashioned for the North<div class="separator" style="clear: both; text-align: center;">
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This drink is actually named the <i>Toronto</i>, but given the outstanding rye produced just south of us, I feel like it's okay to appropriate it. I also didn't want to call this post 'The Toronto', because I've got nothing to report on Rob Ford, and have driven through TO once on the way to the airport.</div>
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I wish I would have gotten it together to share during the -20 weather - The Fernet-Branca lends extra warmth to the whisky, making it the perfect cozy-up-indoors beverage. But I'll likely still enjoy one or two whilst watching the snow head out. Summer is coming fast, people!</div>
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<b>Toronto for Edmonton</b></div>
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Adapted from '<i>Bitters'</i> by Brad Thomas Parsons</div>
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2oz Alberta Springs Dark Horse Whisky</div>
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1/4oz Fernet Branca</div>
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1/4 simple syrup</div>
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2 dashes aromatic bitters (I've been using Scrappy's)</div>
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Orange or lemon garnish</div>
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Fill a mixing glass half way with ice and add everything but the garnish. Mix and enjoy in whatever glass you would like (I have accumulated a giant ice cube tray, and really wanted to use an ice cube...).</div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-60735722962469516672014-03-03T15:22:00.000-07:002014-03-03T15:22:51.541-07:00Things I ate {But didn't take photos of}<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-style: normal;"><i><b>{Are you a food or drink blogger in Edmonton? Come to The Common on March 4th and meet up with fellow food bloggers from our fair city! Details <a href="http://loosenyourbelt.blogspot.com/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.}</b></i></span></i><br />
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That lengthy blog break (let's face it, it was like two years) really did a number on my relationship with my camera. It's slowly making its way back into my bag, but I ate a bunch of excellent food sans camera that I thought was worth reporting on.</div>
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<a href="http://www.bistroindia.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Bistro India</span></a> {10203 116 Street}</div>
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Somehow Bistro India has worked their magic in that once cursed house turned restaurant on 116 Street. When we lived nearer to them in Oliver, we got take out all the time (which is why it's even stranger I haven't posted about them here). To stay or to go though, what you really need to get your hands on are the dosas... and maybe some of the Hyderabadi Mutton Biryani, and anything else on the 'Southern Favourites' menu. During the day, they have a wider range of dosas, but you can get masala and paneer dosas any time of day. We had a little feast of take-out on Valentine's Day, and watched House of Cards.</div>
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<b>97 Hot Pot</b> {10602 97 Street}</div>
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So, hot pot. I just tried hot pot - for the first time - a couple weeks ago. A friend and I were driving down 97th late on a Thursday evening, looking for soup, and saw the bright neon sign.</div>
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We arrived around 10pm (they are open until midnight), and there were only a handful of tables filled... It sounds like this is a rare occurrence, with the place normally packed. Our table for two was equipped with an induction burner each (with a temperature control... keep it on one) and a little gadget that allows you to alert the server, ask for more water, etc. It's buffet style - You mark your order on the menu, and they bring it out. Everything on the menu (unless you want a specialty broth) is included in the $25.95 per person price.</div>
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Our order consisted of a bunch of things... Thinly sliced lamb and beef, taro, winter melon, bok choy, cuddlefish balls, minced, spiced lamb and some sweet potato noodles. Make sure you ask about portions if it's your first time there; The sliced lamb and beef, for instance, is piled high, but when you order a cuddlefish ball or the minced lamb or taro, you get one.</div>
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They also have a condiment station with everything imaginable (minced ginger, red bean paste, vinegars, etc.), where you can grab items as needed.</div>
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Everything was delicious, but my favourite was certainly the cuddlefish and minced lamb. We ordered a second round of those. For dessert we decided on the osmanthus cake, a cube of tea flavoured gelatin, which was beautiful, tasty and delicate. A perfect way to finish the meal.</div>
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Since there was barely anyone in the place, we found the service pretty good (water and broth refills, mostly), and they were happy to answer any questions we had. Can't wait to head back!</div>
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<a href="http://woodworkyeg.com/"><span class="Apple-style-span" style="color: #3d85c6;">Woodwork</span></a> {10132 100 Street}</div>
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Probably no more needs to be said about Woodwork, but I can't not. We share an alley with the restaurant, which means I get to smell the delicious woodsmoke every day I head out the door. We've been for drinks, snacks, lunch and dinner a number of times. And I went to a work Christmas party (just before they opened) where they roasted an entire pig and made a six foot bûche de Noël... I have one photo of a Violet Fizz.</div>
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The lunch special is excellent - $15 gets you one of four hot options (if they have the meatball sub, do it), with a side kale salad or soup. They also have a few excellent house sodas, well worth shelling out an extra $3 for.</div>
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For dinner, we rarely stray away from an order of Smoked Chicken Drumsticks with house bbq sauce ($8 for three) and the full rack of ribs with fennel slaw and the best beans ever ($25). If we're with others, we like to add the Steak Tartare ($13), made a little more delicious with pickled beets and smoky chips served in lieu of bread, and maybe some Mac n' Cheese ($14), famed from their food truck days.</div>
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And dessert. The PBJ thing ($10) is quite good, but if you like liquorice and a good cocktail, and something a little more delicate, make sure you try the Tiger Tiger ($8). Although a little more hearty, the Pear and Goat Cheese Galette ($10) is also well worth your time.</div>
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If you enjoy cocktails, you've likely already treated yourself at their bar. My favourite continues to be the house sour, which has the added benefit of a fire display and a resulting smoky flavour. But the 'Savoy Shuffle', a random, daily creation, has yet to disappoint. They also have a tidy, carefully chosen beer list, and feature bottles.</div>
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As for the cold thing, they've recently installed a fabric panel (which I heard will be turned to bison hide next winter) to direct the air into the corner; It seems to do the job. And as you can probably tell, this is about the meat. The only real vegetable (and vegetarian) dish is the kale salad, which is delicious as well, by the way.</div>
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Lunch is served weekdays only from 11:30-2</div>
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Dinner service starts at 5pm weekdays</div>
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They are closed Wednesdays</div>
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There it is. A food blog post without many pictures... I'm not sure that's a thing these days. Next time I'm at these spots, I'll be camera ready.</div>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com2tag:blogger.com,1999:blog-7932402443588591547.post-64173664350494644882014-02-23T00:33:00.000-07:002014-02-26T22:57:43.276-07:00Sunday Brunch ~ Rosso Pizzeria<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-style: normal;"><i><b>{Are you a food or drink blogger in Edmonton? Come to The Common on March 4th and meet up with fellow food bloggers from our fair city! Details <a href="http://loosenyourbelt.blogspot.com/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.}</b></i></span></i><br />
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Oh brunch in Edmonton. Since visiting cities like Portland and New York, where going for brunch is a given, I'm always trying to find solid versions of the meal here at home. Giant lines twist outside of casual spots like <a href="http://thesugarbowl.org/"><span class="Apple-style-span" style="color: #3d85c6;">Sugarbowl</span></a>, <a href="http://highleveldiner.com/"><span class="Apple-style-span" style="color: #3d85c6;">High Level Diner</span></a> and <a href="http://www.urbandiner.com/cms/"><span class="Apple-style-span" style="color: #3d85c6;">Urban Diner</span></a> throughout the weekend, and my favourite homes to weekend brunch - <a href="http://www.themanorbistro.com/" style="color: #3d85c6;">Manor Bistro</a>, <a href="http://www.underthehighwheel.com/" style="color: #3d85c6;">Under the High Wheel</a> and <a href="http://www.nextactpub.com/"><span class="Apple-style-span" style="color: #3d85c6;">Next Act</span></a><span class="Apple-style-span" style="color: #3d85c6;"> </span>- can be just as busy. Fingers crossed <a href="http://www.elmcafe.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Elm Café</span></a> will one day add some sort of permanent brunch to their lineup on 118th Ave, 'cause the brunch offered during Deep Freeze was too delicious to just be a pop-up.</div>
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When we lived in Garneau, we regularly enjoyed large glasses of freshly squeezed orange juice and fluffy frittatas offered at then DaCapo. With that in mind, we met up with friends at <a href="http://www.pizzeriarosso109.com/"><span class="Apple-style-span" style="color: #3d85c6;">Rosso</span></a> to check out their weekend brunch situation earlier in February.</div>
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As assumed, patrons were lined up outside other spots at the intersection, but when I arrived at Rosso around 10:30 (a half hour before our scheduled meeting time, just in case), I had my pick of tables. I still miss the café style ordering system from DaCapo, but someone stopped by soon enough with a menu, and to take my latte order. It took a while for the latte to come out (at least 10 minutes), but their super milky version is wonderful. Sadly, the juice machine is no longer there, which means there is no orange juice on offer.</div>
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Other than the granola, all the dishes on the menu are savoury, and the general theme is, 'Put an egg on it'. Charles selected the Canadese pizza (sans the egg) whilst I went with the Calabrese pizza. Our friends opted for the granola and a 'breakfast skillet' of sorts.</div>
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I loved the topping combination on my pizza, with the bitter rapini and fennel sausage playing well. Unfortunately, the eggs on top suffered from the heat of the wood fired oven and weren't in a good state by the time they reached the table. Next time, I'll likely opt for a side of poached eggs and add them afterward.</div>
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A moment of praise, though, for the pizza crust. When I visited just after the DaCapo-Rosso changeover, I didn't notice much improvement pizza wise, but it seems they now know exactly what they're doing. Crispy, chewy, slightly charred - Hands down the best in the city.</div>
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The Canadese pizza - with potato, bacon, rosemary and olive oil - hit the spot, especially with that latte on the side.</div>
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They aren't kidding when they say 'large cup' of granola. It's really a gigantic goblet. The granola and fruit were very good, but what makes it is a generous layer of their house made ricotta. Very creamy and fresh.</div>
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And finally the 'skillet' (Patate arrostite con salsiccia e peperoni) - Probably the favourite of the table. Perfectly poached eggs, with their rich tomato sauce, potatoes, fennel sausage, peppers and some of their homemade bread on the side.</div>
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We wouldn't hesitate to head over for brunch again, especially with brunch lineups in the area being what they are. They lose points for lack of orange juice (and breakfast specific beverages), but they easily overcome that negative with those lattes, and pizza for breakfast.</div>
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The <a href="http://www.pizzeriarosso109.com/rossomenu/"><span class="Apple-style-span" style="color: #3d85c6;">brunch menu</span></a> is available from 10am-3pm on weekends and holidays.</div>
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<a href="http://www.urbanspoon.com/r/131/1739535/restaurant/University-Old-Strathcona/Rosso-Pizzeria-Edmonton"><img alt="Rosso Pizzeria on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1739535/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com4tag:blogger.com,1999:blog-7932402443588591547.post-51907798167579833892014-02-20T00:24:00.001-07:002014-02-20T18:26:25.922-07:00An almost Manhattan<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-style: normal;"><i><b>{Are you a food or drink blogger in Edmonton? Come to The Common on March 4th and meet up with fellow food bloggers from our fair city! Details <a href="http://loosenyourbelt.blogspot.com/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.}</b></i></span></i><br />
<br />
Just before Christmas, I wandered over to <a href="http://www.plumhomeanddesign.com/"><span class="Apple-style-span" style="color: #3d85c6;">Plum</span></a> and found a whole bunch of preserves from <a href="http://mojojojopickles.com/"><span class="Apple-style-span" style="color: #3d85c6;">Mojo Jojo Preserves</span></a>. Although I was tempted to walk away with everything, I limited it to a jar of Drunken (Brandied) Cherries. Eventually I plan to make the black forest cupcakes in the Mast Brothers book and use them as toppers, but for now, they are very pleasant in a Manhattan.<br />
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I should mention that I have yet to invest in a bottle of rye or bourbon (for shame), so out came my bottle of whiskey from Breuckelen Distilling, which seemed to work well enough. And although a classic Manhattan contains only Angostura bitters, I like a recipe from <a href="http://epl.bibliocommons.com/item/show/931131005908_bitters"><span class="Apple-style-span" style="color: #3d85c6;">Bitters</span></a> that suggests using half Angostura/aromatic and half orange bitters - A perfect mix of bitter and sweet.<br />
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<b>A Manhattan made with whiskey from Brooklyn and cherries from Edmonton</b></div>
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<i>Adapted from <a href="http://epl.bibliocommons.com/item/show/931131005908_bitters"><span class="Apple-style-span" style="color: #3d85c6;">Bitters</span></a> by Brad Thomas Parsons</i></div>
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2oz Whiskey (really though, it should be rye or bourbon)</div>
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1oz Sweet vermouth (again that Vya one)</div>
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1 dash aromatic or Angostura bitters</div>
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1 dash orange bitters</div>
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Garnish - Drunken Cherry (or amarena cherry or lemon twist)</div>
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Fill a mixing glass about half way with ice and add everything but the garnish. Stir thoroughly until chilled then strain into a coupe or other glass. Garnish with a cherry or lemon twist.</div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0tag:blogger.com,1999:blog-7932402443588591547.post-80690994658778240002014-02-17T12:30:00.000-07:002014-02-17T12:30:48.032-07:00Café. Walk. Café. Walk.<div style="text-align: left;">
<i><span class="Apple-style-span" style="font-style: normal;"><i><b>{Are you a food or drink blogger in Edmonton? Come to The Common on March 4th and meet up with fellow food bloggers from our fair city! Details <a href="http://loosenyourbelt.blogspot.com/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.}</b></i></span></i><br />
<br />
Just before I went to Berlin a couple summers ago, <a href="http://thelittleredkitchen.blogspot.ca/" target="_blank"><span class="Apple-style-span" style="color: #3d85c6;">Isabelle</span></a> introduced me to <a href="http://sandrajuto.blogspot.ca/" target="_blank"><span class="Apple-style-span" style="color: #3d85c6;">Sandra Juto's blog</span></a>, and I still look at it daily. She walks and drinks coffee (and enjoys her city) like nobody's business. So when I found myself without work commitments a couple Saturdays ago, I decided to do the same.</div>
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Stop one - A short walk to a Kashmiri chai with almond milk at Remedy downtown.</div>
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Construction, construction, construction in our city right now. Not without its drawbacks (mostly blocked sidewalks and other pedestrian routes, on my end at least), but nevertheless exciting. It sounds like the promenade outside the old federal building on 108 Street, and some of the meeting spaces inside, will be lovely.</div>
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It was about -11 or so that day, with a little wind. At the start of every winter, I forget about the icy breeze that blows across the bridge, and right across your cheeks. Nothing a solid hood can't help. Time for stop two - A cappuccino at Transcend Garneau.</div>
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I saw this horse and buggy going down Whyte earlier in the day and was happy to see it again across from the market (I know the Old Strathcona Business Association was doing buggy rides leading up to Christmas, but I didn't know it was still happening Saturdays). Afterward I wandered over to <a href="http://www.underthehighwheel.com/"><span class="Apple-style-span" style="color: #3d85c6;">Under the High Wheel</span></a> for a croque monsieur, and then hopped the number 7 back downtown. And that was my über luxurious day off.</div>
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Hope your weekend (regular or long) was wonderful!</div>
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<span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></span><span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7932402443588591547.post-88703141030704950032014-02-12T23:23:00.000-07:002014-02-12T23:25:04.821-07:00Oaken Gin Negroni<div style="text-align: left;">
<i><b>{Are you a food or drink blogger in Edmonton? Come to The Common on March 4th and meet up with fellow food bloggers from our fair city! Details <a href="http://loosenyourbelt.blogspot.com/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.}</b></i><br />
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A few years ago I picked up bottle of <a href="http://www.victoriaspirits.com/other-spirits/"><span style="color: #3d85c6;">Oaken Gin</span></a> made by Victoria Spirits. I already loved their gin - Complex with juniper and delicate spicing. Aged in oak barrels giving it a rich caramel like layer as well? I'm there.</div>
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Then it sat on my shelf for awhile. I tried it straight a few times (sometimes a girl just needs her gin), and then put it back on the shelf, all the while still drinking my favourite Negroni. Finally I swapped out the called for gin for the oaken gin. Success. It lends a more interesting sweetness, and slight smokiness, to the bitter-sweet-spice combo that makes this cocktail so well loved. This recipe also reminds me - just a bit - of the barrel aged version of the drink <a href="http://loosenyourbelt.blogspot.ca/2011/10/portlandia-part-4-downtownpearl.html"><span style="color: #3d85c6;">I enjoyed at Clyde Common</span></a> back in 2011. I've noted my preferred recipe below.<br />
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<b>Oaken Gin Negroni </b></div>
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Adapted from <a href="http://ruhlman.com/2012/05/classic-negroni-recipe/"><span style="color: #3d85c6;">Michael Rhulman</span></a></div>
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1 1/2 oz Victoria Oaken Gin (I don't like ice here, so the extra gin seems to make all the difference)</div>
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1 oz Campari</div>
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1 oz sweet vermouth (I like <a href="http://www.vya.com/sweet.html"><span class="Apple-style-span" style="color: #3d85c6;">this Vya version</span></a>)</div>
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Orange peel for garnish</div>
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Place some ice in a measuring glass of your choice. Combine the gin, Campari and vermouth. Stir for about 90 seconds and strain into a chilled glass. Garnish with the orange peel.<br />
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Happy Valentine's Day! We'll be drinking these rosy red things and watching House of Cards.</div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com2tag:blogger.com,1999:blog-7932402443588591547.post-32599815787959892992014-02-08T12:00:00.000-07:002014-02-08T12:08:25.680-07:00Coconut Toast<div style="text-align: left;">
<i>{Are you a food or drink blogger in Edmonton? Come to The Common on March 4th and meet up with fellow food bloggers from our fair city! Details <a href="http://loosenyourbelt.blogspot.com/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.}</i><br />
<br />
Last year, about this time, I made <a href="http://smittenkitchen.com/blog/2013/03/coconut-bread/"><span class="Apple-style-span" style="color: #3d85c6;">Coconut Bread</span></a> (from Smitten Kitchen... via The Wednesday Chef via the NY Times via <a href="http://www.bills.com.au/"><span class="Apple-style-span" style="color: #3d85c6;">Bills</span></a> breakfast menu) and basically said nothing about it. Except that I made it. It deserves more than that, especially since you can make it into coconut toast with maple syrup a la Lavish Habit in Balham, London.</div>
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<a href="http://lavishhabit.co.uk/"><span class="Apple-style-span" style="color: #3d85c6;">Lavish Habit</span></a> is small-ish, rustic cafe with lovely cakes set casually on the counter, <a href="http://www.monmouthcoffee.co.uk/" style="color: #3d85c6;">Monmouth Coffee</a>, and a vintage store in the basement. Very fun and super cozy. When I was in London a couple summers ago, I made sure to stop at the cafe whenever I could, since it was on the way to my closest underground stop.</div>
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So, they have coconut toast. A lightly sweetened loaf that is thickly sliced, toasted, dusted with a little powdered sugar (which I decided against below), then served with a dish of salted butter and, this is key, a small jug of maple syrup. I'm not sure I've ever had coconut and maple so beautifully paired together.</div>
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<a href="http://smittenkitchen.com/blog/2013/03/coconut-bread/"><span class="Apple-style-span" style="color: #3d85c6;">The recipe</span></a> calls for sweetened shredded coconut, but I only had unsweetened, toasted coconut ribbon on hand. The sweetness was perfect here (because you'll want to put that maple syrup on there...), however, the texture of the loaf would certainly benefit from the more delicate shredded coconut. I also upped the cinnamon to 1.5 tsp... 'Cause it's cold out there.</div>
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As per my baking mo, this loaf comes together fast (and even in one bowl if you skip the browned butter part and aren't super particular about the wet-dry ingredient thing). It's in the oven for an hour or so, and will make your apartment/house smell amazing. And every time you make a slice of 'toast', it'll impart that nutty-cinnamony aroma all over again.</div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com5tag:blogger.com,1999:blog-7932402443588591547.post-27049640883812363992014-02-07T00:00:00.000-07:002014-03-11T20:54:55.073-06:00Edmonton Food Blogger Meet-up!<div style="text-align: left;">
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<b>Thanks to everyone who came out (20 blogs were represented), and to The Common for hosting! You can check out tweets and photos from the evening using the hashtag #yegfoodblogs</b></div>
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A couple years ago <a href="http://inmy-element.blogspot.ca/"><span style="color: #3d85c6;">Maki</span></a> and I decided it was time to start planning the next Edmonton food blogger meet up. Here we are in 2014, actually doing it.</div>
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Are you a food or drink blogger in this fair city? Do you read your fellow bloggers' blogs or pass by them at events, but haven't actually met them or been able to chat? Now's your chance!</div>
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;"><a href="http://thecommon.ca/" style="color: #3d85c6;">The Common</a></span></b></div>
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;">{9910 109 Street}</span></b></div>
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Tuesday, March 4th</span></b></div>
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;">6-9PM</span></b></div>
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The Common has provided the use of their south room for the evening (thank you, thank you!) so we can easily mingle, and come and go as needed (**). Come for drinks, a snack, dinner - It's your choice - Just make sure you come! And please help us spread the word!</div>
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In order to firm up numbers for the restaurant reservation, please let us know if you are able to attend, and if you will be bringing a plus one. We would also like to keep a running list of attendees so that we can get to know you and your blog before we meet you. Here's what we need...<br />
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<b>Your name, blog link and number </b><b>of people attending</b></div>
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in email to</div>
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Marianne:<span class="Apple-style-span" style="color: #3d85c6;"> loosenyourbeltblog {at} gmail {dot} com </span>AND/OR Maki:<span class="Apple-style-span" style="color: #3d85c6;"> oomelement {at} gmail {dot} com</span></div>
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<i>**The Common will be taking orders from the regular food and drink menu, so there will be no shortage of options. </i><i><u>You are responsible for paying for your own food and drink, peeps! </u></i><i><i><u>They will be charging an automatic 18% gratuity on orders. Must be 18+ to attend.</u></i></i></div>
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<u><b>YEG Food/Drink Bloggers in Attendance</b></u></div>
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{Updated March 4th}</div>
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Maki - <a href="http://inmy-element.blogspot.ca/"><span style="color: #3d85c6;">In My Element</span></a></div>
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Marianne - <a href="http://loosenyourbelt.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Loosen Your Belt</span></a></div>
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Phil - <a href="http://baconhound.com/"><span class="Apple-style-span" style="color: #3d85c6;">Baconhound</span></a></div>
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Andrea - <a href="http://www.littlemissandrea.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Little Miss Andrea</span></a></div>
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Diane - <a href="http://whatwouldargenplathpay.wordpress.com/"><span class="Apple-style-span" style="color: #3d85c6;">What Would Argenplath Pay?</span></a></div>
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Linda - <a href="http://linda-hoang.com/"><span class="Apple-style-span" style="color: #3d85c6;">Linda Hoang dot com</span></a><br />
Brittney - <a href="http://edmonton.gastropost.com/"><span class="Apple-style-span" style="color: #3d85c6;">Gastropost Edmonton</span></a><br />
Liv - <a href="http://www.dineandwrite.com/"><span class="Apple-style-span" style="color: #3d85c6;">Dine and Write</span></a><br />
Cindy - <a href="http://www.letsomnom.com/"><span class="Apple-style-span" style="color: #3d85c6;">Let's Om Nom</span></a><br />
<strike>Shannon - <a href="http://wholefreshdelicious.blogspot.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Whole, Fresh, Delicious</span></a></strike><br />
<strike>Cathy - <a href="http://walshcooks.com/"><span class="Apple-style-span" style="color: #3d85c6;">Walsh Cooks</span></a></strike><br />
<strike>Jacquie - <a href="http://parkallenhomekitchen.wordpress.com/"><span class="Apple-style-span" style="color: #3d85c6;">Parkallen Home Kitchen</span></a></strike><br />
<span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="color: black;">Sharman - </span><a href="http://blog.passionforpork.com/edmonton/"><span class="Apple-style-span" style="color: #3d85c6;">Passion For Pork</span></a></span><br />
Jackie & Steph - <a href="http://www.meatvsvegedmonton.blogspot.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Meat Vs Veg Edmonton</span></a><br />
Caroline - <a href="http://carolineyeg.wordpress.com/"><span class="Apple-style-span" style="color: #3d85c6;">CarolineYEG</span></a><br />
Carla - <a href="http://putnamkerr.com/blog"><span style="color: #3d85c6;">YEG Food Club</span></a><br />
Lindsay - <a href="http://willcookforcocktails.wordpress.com/"><span style="color: #3d85c6;">Will Cook For Cocktails</span></a><br />
Sharon - <a href="http://www.onlyhereforthefood.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Only Here for the Food</span></a><br />
E<strike>vonne - <a href="http://www.undercovergourmet.ca/"><span class="Apple-style-span" style="color: #3d85c6;">Undercover Gourmet</span></a></strike><br />
Lillian - <a href="http://www.beyondumami.com/"><span class="Apple-style-span" style="color: #3d85c6;">Beyond Umami</span></a><br />
Michelle - <a href="http://www.thetiffinbox.ca/"><span class="Apple-style-span" style="color: #3d85c6;">The Tiffin Box</span></a><br />
Salma - <a href="http://greenonioncakes.com/"><span class="Apple-style-span" style="color: #3d85c6;">Green Onion Cakes</span></a><br />
<strike>Karlynn - <a href="http://www.thekitchenmagpie.com/"><span class="Apple-style-span" style="color: #3d85c6;">The Kitchen Magpie</span></a></strike><br />
Lindsay - <a href="http://www.edible-woman.com/"><span class="Apple-style-span" style="color: #3d85c6;">The Edible Woman</span></a><br />
Eva - <a href="http://www.marlowmoo.com/"><span class="Apple-style-span" style="color: #3d85c6;">Mr. Moo's Adventures</span></a><br />
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<span class="Apple-style-span" style="color: #3d85c6;"><span style="color: black;"> </span></span><b>Catch them at the next one!</b><br />
Isabelle - <a href="http://thelittleredkitchen.blogspot.ca/"><span style="color: #3d85c6;">The Little Red Kitchen</span></a><br />
Elyse - <a href="http://lwlelyse.blogspot.ca/"><span style="color: #3d85c6;">Life Without Lemons</span></a><br />
Kevin - <a href="http://www.kevinkossowan.com/"><span style="color: #3d85c6;">Kevin Kossowan</span></a><br />
Chris - <a href="http://eatingisthehardpart.com/"><span style="color: #3d85c6;">Eating is the Hard Part</span></a><br />
Robyn - <a href="http://lifeisbetterred.com/"><span style="color: #3d85c6;">Life is Better Red</span></a><br />
Courtenay - <a href="http://messylittlecook.blogspot.ca/"><span style="color: #3d85c6;">Messy Little Cook</span></a><br />
Jason - <a href="http://www.onbeer.org/"><span style="color: #3d85c6;">On Beer.org</span></a><br />
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We'll update these lists regularly as emails come in. Looking forward to meeting you!</div>
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Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com6tag:blogger.com,1999:blog-7932402443588591547.post-22009267211508528972014-02-06T06:12:00.000-07:002014-02-06T06:12:15.287-07:00Corpse Reviver<div style="text-align: left;">
<i>{Are you a food or drink blogger in Edmonton? Come to The Common on March 4th and meet up with fellow food bloggers from our fair city! Details <a href="http://loosenyourbelt.blogspot.com/2014/02/edmonton-food-blogger-meet-up.html"><span class="Apple-style-span" style="color: #3d85c6;">here</span></a>.}</i><br />
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I picked up '<a href="http://epl.bibliocommons.com/item/show/1142875005908_an_illustrated_guide_to_cocktails"><span class="Apple-style-span" style="color: #3d85c6;">An Illustrated Guide to Cocktails</span></a>' at the library last week and have been trying my best to make some cocktails I wouldn't ordinarily pull together at home (I continue to default to the bitter-sweet-spice and ease of the Negroni). First up, the Corpse Reviver, and my first opportunity to use a little bottle of absinthe I acquired over the holidays.</div>
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This one is easy enough to bring together, with non-neon-green absinthe the only sometimes hard to find item (I've seen plenty of these little <a href="http://www.stgeorgespirits.com/spirit/absinthe/">St. George Spirit's</a> bottles around town though). Place the ingredients, along with ice, into a shaker (or in my case, an old thermos, because I'm classy like that) and shake. Then strain into a coupe or whatever glass you want to use.</div>
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The 'guide' notes that this drink was created as a hangover cure... Yeah, this is a potent punch. Delicious, although I would dial back the lemon to just a 1/2 oz in the future, especially with this particular (heavily spiced) absinthe.<br />
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As for the book in general, I can't recommend it enough. It has fun illustrations all the way through (who doesn't love a book with many, many pictures!?), and tall tales about the beginnings of classic cocktails. Plus, it's available at the library.</div>
Anonymoushttp://www.blogger.com/profile/11164843601450959292noreply@blogger.com0