I Am... Sushi Sho, Tokyo, Japan
To me, travelling inevitably means one thing: good eats I can't find at home. I almost always fall for hype so you might find me patiently waiting in the longest line with my camera and empty stomach. Or you might find me in that undiscovered little gem, tucked inside a questionable neighbourhood, a fork (or chopsticks!) in hand and smile on my face. Regardless of which city I'm in, you'll always find me chasing deliciousness.
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I Am... Turkey Fried Rice Recipe
Maybe you don't want to make a whole turkey for Thanksgiving. Or maybe you're already looking forward to turkey leftovers. Whatever you might be feeling, this turkey fried rice is for you! It's perfect for when you're looking for a fast and easy bowl of comfort.
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I Am... Pan Roasted Honey Garlic Brussels Sprouts Recipe
I had a childhood friend who was obsessed with brussels sprouts. She loved eating them boiled and plain - no salt, no seasoning, nothing. She loved them so much that it never occurred to her that not everyone felt the same way. I went over for a sleepover once and she got really excited because she asked her mom to make us brussels sprouts, just the way she liked them. Unfortunately, to my brussels sprouts uninitiated self, they were, um, disgusting. I had one to be polite and then offered her the rest of mine, which she happily ate. I am a huge sprouts lover now, but that's mostly because I've tasted them the way they're destined to be prepared: roasted.
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I Am... Sunday Brunch: Crispy Stuffing Cakes with Quail Eggs Recipe
The best part of Thanksgiving is the leftovers, am I right? But, to be honest, I'm truly and utterly obsessed with all leftovers. Sometimes I'll purposely make an absurd amount of food so that I can wander over to the fridge and make myself a plate of randomness. But what I love even more than leftovers is what I like to call, bestovers. It's where you take random things from the fridge and remake them into something so much more. Technically, fried rice could be considered bestovers and you guys know how much I love fried rice!
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I Am... Friday Links: 11.21.2014
I've been wide awake and bleary eyed at three in the morning every single day since arriving in Tokyo (thanks jet lag!) The trains shut down here at 12 or 1 am, so I've had plenty of time to randomly surf the internet for interesting reads. There's only so many times I can visit the Family Mart (convenience store, like 7-11 but WORLDS better) across the street before the clerk starts looking at me funny, so I've been keeping busy. Thankfully this morning I woke up at 6, so I think I'm starting to get back into a non-vampire existence.
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I Am... Lemongrass Stuffing Recipe
Seems like there's a great divide on stuffing vs. dressing. Technically, this isn't stuffing because it hasn't been stuffed inside a bird (hard to do when you just braise a leg) but regardless, I like my stuffing unstuffed and baked up in a dish so the top can get all crunchy while the bottom stays nice and tender.
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I Am... Miso Butter Mashed Potatoes Recipe
I know I say everything is my favorite, but seriously, mashed potatoes are my be all, end all. I just love, love, love them and have been known to eat mashed potatoes as a meal. Even when I was little I was obsessed with mashed potatoes. Other kids would talk about licking frosting or cake batter off a spoon; I would look forward to licking the masher when my mom made mashed potatoes.
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I Am... Sunday Brunch: Apple Cheddar Grilled Cheese Recipe
It's a little funny for me to call a grilled cheese brunch food because the truth is, I eat grilled cheeses all. the. time. If I have bread in the house, and I'm hungry, it's always a toss up between grilled cheese, cinnamon toast, or avocado toast. I have a hard time keeping a supply of avocados on hand (someone –okay, fine it's me– keeps eating all the avocados before they make it to toast-topping) so it's usually grilled cheese. Because, grilled cheese.
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I Am... Friday Links: 11.14.2014
It's been cold and sunny all week and I'm loving it! Frozen cheeks, puffs of breath in the air, and cozy meals in are what I've been all about. I've also been getting crazy organized with packing and reorganizing everything in sight. There's something about the sun that brings out a crazy productive side of me. It's funny because I should be out enjoying the sun, but instead sometimes, I'll just let the sun stream in, open up all the windows and make giant piles that I mean to sort, but never really end up doing, especially once the sun sets.
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I Am... Lemongrass Braised Turkey Legs Recipe
I LOVE any holiday that revolves around eating, so it's no surprise that Thanksgiving is a pretty exciting day (okay, week) around these parts. While I love getting together with family and sitting at a giant table laden with food, sometimes I want to celebrate with just me and Mike. So, this year (Thanksgiving is a bit earlier in Canada), I decided to make us a tiny Thanksgiving for two. We still went to multiple turkey dinners with family and friends, so I basically got the best of all worlds. Although, I'm not so sure my pants agree. Four turkey dinners does seem like a bit much, no?
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I Am... Salt and Pepper Shrimp Recipe
Whenever I'm looking to make a fast and easy dinner I turn to seafood. It cooks up in a flash and takes on flavours well. Shrimp is one of my go-to seafoods, if only because I usually have frozen shrimp in the fridge. It's a habit that probably comes from my mom – she often stocks up on big boxes of frozen shrimp when they're on sale. Now, that I have my own freezer, I find myself doing the same. Of course, sometimes my mom stocks up on shrimp for me too – thanks mom!
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I Am... Sunday Brunch: Bacon and Egg Yakiudon
Udon – it's got to be my all time favorite noodle. I know ramen and soba get a lot of the popular vote, but for me, it's udon all the way. Thick, chewy and filling, udon is definitely my go-to noodle when I want a super satisfying meal. For me, this is the best brunch to fill up my belly before heading out into the cold. You've got your classic bacon and a soft boiled egg, but instead of potatoes or toast on the side, you substitute in some slippery, slurp-able noodles.
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