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I swear, if you write out what you make for dinner, it always sounds fancier than it actually is. We had the day off taping, which isn’t to say it wasn’t a crazy day, but at least I was with W and around home for a lot of it. Since we’ve been making an average of 8 recipes per day (with several takes per recipe) I swore I wasn’t going to cook today. But then trying to decide what sort of take-out to get got to be too much work, and I realized that I had a bunch of asparagus going quickly downhill in the fridge. I know I’ve said this of many dishes before, but frittata truly is the easiest, fastest meal you can make using whatever there is in the fridge. Provided you have eggs, of course. I drizzled the asparagus with oil and got it started in a 400 F oven for about 10 minutes while I chopped up a couple ofContinue reading

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Just got home. Taped the Lunchbox Meals and Salads episodes today. Mike and W ate noodles for dinner. Am feeling like a negligent Mum. Picked through the whole day; not sure what exactly was being consumed at dinnertime. The set is totally devoid of outside light and sound – it’s like a deprivation chamber, where you can’t tell what time of day it is unless you look at the numbers on the microwave, or run across the parking lot to Starbucks. [print_link]

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(I like this photo because it looks like Ned is being sucked up into the light fixture.) I was on set all day and evening today too – there before 7:30 am, left at 10 pm. I’m not really sure what Mike and W ate for dinner, but they appear to have survived. Since we shot the Snacks & Finger Foods and Breads episodes today, that’s what I snacked on around dinnertime. Here are some of the things we made (try the beer bread!): [print_link]

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I know this sounds terribly disinteresting, but I think pita pizzas need to make a comeback. The concept still reminds me of childhood, when it was typical birthday party fare for my sisters and I. Today was another long day of shooting (tomorrow will be longer), and Mike, sensing opportunity, suggested Inglewood pizza. I first decided to stop (I had to run to Superstore on the way home anyway) and pick up a couple of frozen thin crust mushroom Dr. Oetker pizzas, which are fantastic, but when I got to the frozen pizza section, guilt set in. I didn’t have time to make dough, and I hate those par-baked bready pizza crusts. So I grabbed a few mushrooms and a bag of pre-shredded cheese blend: part skim mozarella, emmenthal and Parmesan. Something I don’t usually buy, but I figure $6 for novelty cheese is better than $12 for Dr. Oetker or $25 for pick-up. It’s all relative. I like to keep whole wheat pitas in the freezerContinue reading

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So tired. We started shooting season 2 of It’s Just Food today, after a late night last night. We managed to get through only one episode – Cakes – instead of the two we planned on. I walked in the door at 9:55, just in time to read W a few stories and kiss him goodnight. Having only been around cakes all day (carrot, chocolate zucchini, white layer, cupcakes and cheesecakes) and having sat down for maybe 5 minutes since the alarm went off, I really needed something steaming hot and full of vegetables, that I could eat curled up in bed. A few days ago I had mixed up a batch of hummus – possibly one of the easiest things on the planet to make, provided you have a food processor – so I tore into a whole wheat pita and just dipped into it, straight from the fridge, while I heated up a bowl of black bean soup. Remember the day I made quesadillasContinue reading

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I have far too many kinds of animals stuck between my teeth right now. Tonight I was lucky enough to be one of the judges (along with Shelley Boettcher and dee Hobsbawn-Smith) at the Lawson Lundell Celebrity Hors d’oeuvres Competition, a fund raiser for ATP. So, in all seriousness, without an iota of exaggeration, this is what I ate for dinner tonight: Shelley and I met for a couple drinks at Escoba first. Some fantastic wine I can’t remember the name of (Shelley? are you reading this?) and a Carne Flatbread, which was enormous and cheesy, topped with chorizo, calabrese, capicolla, double smoked bacon, tomato sauce and peppered fresh baby grape tomatoes. Because we were both starving upon arrival, we decided to try the dessert tasting plate, just for research purposes: chocolate mousse, apple spring rolls, Saskatoon berry ice cream, and coffee chocolate truffles, along with a fantastic dessert wine that I wrote down the name of, but now can’t find in the depths ofContinue reading

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One of my favorite things to eat in the world are gooey quesadillas. They are also, conveniently, a snap to make, can be done in under 5 minutes, and are the best use of virtually any kind of leftovers; poultry, beef, pork, shrimp, beans, veggies. Roast chicken, of course, is ideal. Since I always have a can of black beans in the cupboard, a few scattered on top always work. I had a few depressed mushrooms in the bottom of the fridge, so those got sauteed and added as well. Any sort of cheese ends you have rattling around make the glue to stick it all together. My friend Nicole popped by last night to sit at my kitchen table for a quick visit, and told me about the outstanding quesadillas she had eaten at the Post Hotel: three-ply, she called them. I didn’t have the gumption to go for a three-tiered quesadilla, but I love the concept, and even more the comparison to toiletContinue reading

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Emily and Ben were over for dinner again tonight. To make things easy, I pulled a pair of chickens out of the freezer this morning; they weren’t fully thawed by the time I had to go pick them up at school – no matter, roast chicken is very forgiving. I patted them dry, rubbed them with oil, sprinkled them with salt and pepper and put them in at 350 for about an hour and a half. That’s all you really need to know to roast a chicken – pat the skin dry first if you want it crispy, then rub it with soft butter and/or oil, and sprinkle it with salt and pepper. Paprika too, if you like, or rub curry paste under the skin. If you have a lemon, halve it, squeeze some overtop and throw the rest inside the cavity. If you have garlic, throw a few cloves in there, or rub the skin with a cut clove. Timing wise, I have neverContinue reading

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I suppose I should have made something special to commemorate Day 50, but I was too cold and tired after walking home from a downtown meeting, at which I bombed an important presentation. This was not planned (the bombing nor the walking); Mike was going to come pick me up, but he had the cel and there are no pay phones left in this city since everyone and their dog has a cel phone! So I was without a hat or mitts or even a proper coat, and it quickly turned from nice to freezing. To make things worse, since I was not at my best at said presentation, which was a big deal, I talked to myself as I hunched down the sidewalk in the cold. Or rather, tried to shut my brain off. Stop. Stop it!! My mind is so relentless with its barrage of dispiriting accusations I have to use my own voice to drown it out. I started to notice peopleContinue reading

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