- Muji Bento Box
I picked up this bento box from Muji last winter while in Japan. It looks small but I never seem to go hungry when bringing this and a piece of fruit on the side, and on the days when I need a bit extra I pack my stacked thermal kit (not the same one but close) that holds rice, miso soup, meat and veg in their own separate container. It packs more than enough food then again weighs as much as a large infant so I’m reluctant to lug it to work everyday.
- Spicy Thai Basil and Lime Tiger Prawns
So far this has been my favourite summer recipe. Yaki-Onigiri (background), which has replaced potatoes on the grill in our house, grilled red peppers and spicy Thai basil and lime tiger prawns. Optional (not pictured) Corona with lime.
For the marinate; 1/4 c lime juice, 1/4 c fish sauce, 1-2 minced clove garlic, 2 tbsp olive oil, 1-2 finely chopped red chilies with seeds removed, and a handful of fresh basil and cilantro. I finely chopped the herbs but ended up giving it all a spin in the food processor in the end. This recipe came from a heavily discounted copy of The Asian Grill: Great Recipes, Bold Flavors
- Little Helper
Frankie helping Masako make dinner. What’s not pictured is the apron her mother made for her which we’ll be selling soon.
- Southern Vancouver Island Tour of Farms
The southern Vancouver Island Tour of Farms is on this Sunday from 10am - 4pm.
Go for a drive in the country. Enjoy the fresh air. Have a picnic. Walk through a blueberry patch. Chat with a farmer. Savour a fresh raspberry. Go for a hay ride. Visit with an emu.
The family and I will hit the Saanich farms, Silver Rill Corn, Babe’s Honey and the Ostrich Farm among others. List of all participating farms as well as maps found here.
- No-Frills Kitchen
Like cookbooks, kitchen equipment is a talisman; people believe that buying the right kind will make them good cooks. Yet some of the best cooks I’ve known worked with a battered batterie de cuisine: dented pots and pans scarred beyond recognition, an old steak knife turned into an all-purpose tool, a pot lid held just so to strain pasta when the colander was missing, a food processor with a busted switch. They didn’t complain and they didn’t apologize; they just cooked.
Times food columnist Mark Bittman, aka The Minimalist, outfits a kitchen with the basics for less than $300. While I’m totally guilty for spending more than $100 on my Henckels Santoku knife, the rest of our kitchen is fairly minimal, which is bound to happen with a tiny space like ours. (more…)
