RPI: Maple Syrup - Christmas Caucasian

Hey man, there's a beverage here*!

This month's Rock Paper Ingredient challenge was certainly that. A challenge. Thanks to Haydn. He's a good man; and thorough*. I mean, what the ef do you do with maple syrup??

Pancakes*? Check. Bacon? Check. Sugar substitute in baking? Check. It's been done, lovelies.

Then it hit me. Vodka*.

 

So I infused that shit and within a week I had sweet maple vodka. I was worried though - would it work? Would it be a complete disaster? Would the vodka/maple experiment end up fucking me in the ass*? Then I thought, fuck it. Let's go bowling*.

Turns out, the process couldn't be simpler. Just make sure to use real maple syrup, not corn syrup. There should be one ingredient, and one ingredient only on the label: maple syrup.

This is what happens when you meet a Russian* in Canada my friends. Even Jesus* would be impressed.

*Two points to the person who can name which movie this drink was inspired by.

Christmas Caucasian

(printable recipe) - serves 1.

Ingredients:

1.5 Oz. Maple Infused Vodka.

1 Oz.  Kaluha.

1 C Egg Nog.

5-6 Ice Cubes.

2 Tbsp Ground Cinnamon + Pinch of Cinnamon.

2 Tbsp Sugar.

1 Home Baked Apple Chip for garnish.

What to  Do:

To infuse the vodka, dump a mickey of vodka and 1/2 C real maple syrup into a sterile mason jar. Shake. Place in the back of the fridge and ignore it for 2 weeks. Pull from the fridge after those 2 weeks and it should be completely emulsified. Voila!

Mix the sugar and cinnamon together on a shallow plate. 

Wet the rim of a glass and gently place in the cinnamon/sugar mixture to rim the glass. Set aside.

Dump the rest of the ingredients as well as the pinch of cinnamon in a jar and shake baby shake. Pour into prepared glass. Serve with an apple chip.

Bottoms up!

Did you catch the movie references? 

RPI: Maple Syrup Mulled Wine

The Lowdown:

Apparently in the world of internet, there is a heated debate over mulled wine/hot punches (I'm not pardoning that pun, so just accept it). Everyone seems to have a different idea of what is acceptable, proper, or at the very least, tasty. All this means to me is that I can slip my version somewhere in that mix unnoticed and sneak away unscathed. Really, this is one punch you wont mind taking in the kisser. So for the time being, we'll just accept the fact that bickering over hot punch recipes is silly and childish. Well, I'm not sure how childish, because if any child inquired about my mulling abilities I would seriously question their upbringing. Then again, here I am sitting at 11am sipping on mulled wine.

I'm not much for Christmas spirit. Don't get me wrong, I love the tree full of memories, seeing family, getting hit in the head by freezer doors at Christmas dinner (don't think I forgot about your lovely hospitality Kristy), Baileys and coffee, mulled wine, the jazzy old Christmas albums, and a select few movies (Charlie Brown and National Lampoons Christmas). But the rest of it has gotten out of control. I'm not a present person in the first place, so this added presence of presents really kills me at this time of year. Not to mention, I swear everyones' IQ plummets into some intelligence-draining abyss when they enter the little pockets of hell known as the shopping centre.

No thank you, I'll sit here and sip on my mulled wine. Meanwhile, the commercially aspired "Christmas spirited" people can get mauled in malls, because I prefer to get mulled within my walls. So here's to one of those things that we can hopefully agree upon. Cheers, and enjoy your holiday season.

The Playlist:

1 bottle Red wine
3/4 cup Maple syrup
2 sticks Cinnamon
10 Cloves
6 Allspice berries
1 pod Cardamom
3 slices Ginger
1/2 tsp Vanilla
1/2 Mandarin, peel and juice
1/2 Lime, peel only
2-4 oz Yukon Jack (optional)

The Skinny:

1. In large sauce pan: add citrus peels, 1/2 cup of wine, maple syrup, and ginger then bring to a boil on high heat. Boil for two minutes, as this really brings out the oils from the peels.
2. Reduce heat to low, add the remaining ingredients, and simmer for 30 minutes.
3. Serve warm by a fireplace.

Stay Rad -h

Featured on: Premeditated Leftovers, Food Renegade, Chef in Training, 33 Shades of Green,

Nuts in My Mouth (keepin' it sweet & spicy!)

Holy Christmas batman!

...oh, and hello!...

I've been catching up with all my blog reading and blog writing and photography editing and pinterest ogling and everything else that keeps my computer turned on and running 12 hours a day and I am floored by all the Christmas that has infiltrated my computer already!

It's only the first real week of November and already it's like Christmas has puked all over my computer. Luckily, Christmas is puke that I welcome with open arms. And an open mouth!

That's right. I love me some Christmas. And I hold no shame when I say I am pleased as a pickle in punch at a party to put my tree up the day after Halloween. 

It isn't about the gifts - though there is nothing better than sitting in the dark with the glow of the tree lights radiating off beautifully wrapped presents. It isn't about the Jesus - I'm no Christian, swear to god. And it's definitely not about the fruit cake - blech! It's about the feeling that comes with the season.

The warm sparkle that flurries inside me and pours out of the shops and garland and cookies and crafts and music. It's about warm fires, glitter and Garfield's Christmas Special. 

BTW - I haven't been able to catch that particular show the past couple of years - if anyone has a copy I'd kill for it. Or at the very least send you a brilliant thank you card. 

Yes. I love me some Christmas.

Which is why I'm throwing a holiday recipe at you at the beginning of November. Because while John won't let me put the tree up until December, I can still make holiday friendly food. 

Sweet & Spicy Nuts

(printable recipe) - serves 6.

Ingredients:

2 C Mixed Nuts - I like cashews, hazelnuts, almonds, pecans and walnuts.

1/2 C Brown Sugar.

1 Tbsp Cayenne Pepper.

1 Tbsp Ground Cinnamon.

1 Tsp Salt.

1 Tsp Pure Vanilla Extract.

1 Egg White.

1 Tbsp Water.

What to Do:

Pre-heat your oven to 300 degrees F.

As your oven heats, gently beat the egg, water and vanilla together until lightly frothy.

In a separate bowl, mix together the dry ingredients, save for the nuts.

Dump the nuts into the egg wash and then add the dry stuff. Mix well.

Pour onto a baking sheet and spread out so the nuts are one layer.

Place in oven and bake for 30 minutes. Remove from the heat and stir. 

Allow to cool completely - stirring every once in a while to ensure even coating of the sugar/spice mixture.

 Eat.

Do you love Christmas? Loathe it? What about it? 

 Is it too early to start celebrating?

Rippin' Another Blog: Paprikás Csirke (Chicken Paprikash)

The Lowdown:

Paprikás Csirke is a delicious (traditional?) Hungarian dish. It's silky smooth, creamy texture and mildly sweet, aromatic flavour is quite a formidable foe against blandness. It is simple to make, yet has a complex, heart warming flavour, that defeats even the most severe cases of the winter blues.

I'm not sure what Hungary's climate is like, but I can discern from their cooking style that it must be cold a lot. Seriously, all of my favourite cold weather comfort foods seem to be from that general region. This dish, which I've cooked periodically throughout my life, is no exception. Every winter I find myself craving the satisfaction that it provides -- savoury, aromatic, and comforting. Throw in a side of brussel sprouts, winter squash, or sauteed cabbage and you're in for a night of comfort. Seriously, bust out those paint covered sweat pants (that you always promise your significant other you'll throw out one day) because you'll need them to reach the maximum comfort level. While you're at it, light a fire and dust off that old copy of Home Alone. Despite my best efforts, I can't stress enough how comforting this dish is.

I'm not sure if I should be proud or ashamed. I went into my spice cupboard and noticed that I have four types of paprika. It is just one of those spices that I always find myself using. The "fake" stuff for adding colour to dishes or garnishing. The hot, smoked variety for adding a bit of zip and aroma to dishes. The rest, for various uses as I see fit. With the mercury dropping at a steady rate, I'm sure I'll have no problem making dishes that require paprika; after all, I always find myself craving these sorts of dishes around this time of year.

I've never used a recipe to make this dish; however, it is hard to write a post when there is no recipe to follow. So today, for the first time, I am following a recipe (sorta, kinda). The Domestic Man has provided me with said recipe. This also fits perfectly into our latest scheme. No, not taking over the world... the other one: rippin' another blog.

The Playlist:

3 Chicken breasts, bone in
1 Onion, finely chopped
4 cloves Garlic, finely chopped
3 tbsp Goose fat*
2 tbsp Hungarian paprika (sweet)
1 tsp Marjoram, dried
2 cups Chicken broth
1/2 cup White wine (optional)
1 cup Sour cream
Water, to cover chicken
Pepper, to coat chicken

* Any form of lard can be substituted for this (after reading other sites and blogs, butter is not an acceptable replacement).

The Skinny:

1. Debone the chicken breasts, then generously cover chicken with fresh, fine cracked pepper.
2. In large skillet: heat goose fat on medium-high heat. Add chicken breasts and brown the side with the skin (the skin should be crisped up). Brown the other side of the chicken, as well as, the onions and garlic.
3. Move the chicken and onions to the side and put the paprika into the spare portion of the skillet. Cook the paprika for 30 seconds then add the chicken broth, water, white wine, and marjoram. Cover tightly and simmer for an hour. If your lid does not perfectly fit the skillet, place a sheet of wax paper between the lid and the skillet to ensure that steam doesn't escape.
4. Remove chicken and cut into the desired size. While chicken is out of the skillet you can simmer, on high, the liquid until it reaches the desired consistency (I prefer mine to be quite brothy, as opposed to stew-like).
5. Reduce the heat and mix a few tbsp of the liquid into the sour cream until there are no clumps, then put the sour cream mixture and the chicken into the skillet.
6. Serve on spetzle, egg noodles, or rice.

 

Featured on: 33 Shades of Green, Premeditated Leftovers, Chef in Training, Food Renegade

Stay Rad -h

Rippin' Another Blog: Shepherd's Pie (Not Cottage Pie)

I don't talk too much about my romantic relationship on my blogs.

But John is instrumental in helping me get my posts done. He is endlessly supportive in his words, unquestioningly generous in his efforts to help me get the shots I need and constantly puts up with being served cold food because of said photo needs. He also eats everything. Good or bad. And he's honest too.

Honest about shepherd's pie.

I know right? In this moment you're like, wtf?

I grew up eating shepherd's pie. Or so I thought I did. Fast-forward 15 years or so and I learn that what I thought I was eating all those years was a farce. Or at the very least, a cultural hiccup.

Cottage pie V. shepherd's pie. 

Cottage pie is what we typically call shepherd's pie in North America. Ground beef, carrots, peas, onions, potatoes, baked in the oven and (hopefully) smothered in gravy. Uh, yes. Yum. Yes? Yes. 

But what this very clever and sexy beer-drinking physics-loving film-geek Brit told me was shepherd's pie must entail lamb. Hence the shepherd. Baaaahhh! (sheep noise). With beef it's simply cottage pie. And with the dish being of the English variety, he should know.

Rug. Ripped. Out. From. Under. Me.

Luckily he was there to catch me and I've been calling a spade a spade ever since - cottage pie = cows, shepherd's pie = sheep. Unless of course I want to give him a hard time... and then I conflate the two. Because I'm a bitch like that.

Speaking of bitches .... this recipe comes courtesy of a little blog titled The Domestic Man. It's okay to segue bitches because men can't be bitches. Can they? I followed his recipe to a T - actually, I followed it right into my stomach because it was Ah-mazing! Thank you Domestic Man for making my mouth happy and my blog a space to speak out about a very important issue. Baaaahhhh!

Shepherd's Pie (Not Cottage Pie)

(printable recipe) - serves 6.

Ingredients:

1.5 Lbs Ground Lamb.
3 Medium Russet Potatoes, peeled and chopped.
1 Small White Onion, diced.
1 Medium Carrot, diced.
1 Celery Root, diced.
2 Cloves Garlic, minced.
1 Tbsp Tomato Paste.
1/2 C Chicken Broth.
 2 Tsp Worcestershire sauce.
1/2 Tsp each fresh thyme and rosemary, stemmed and chopped.
1/2 C Frozen Peas.
3 Tbsp Butter .
1/2 C Heavy Cream.
Coarse Salt & Fresh Cracked Black Pepper.

What to Do:

Fill a large saucepan with the potatoes and cold water. Bring to a boil over high heat and cook until potatoes are fork tender - approx 20 minutes.

Drain and return the potatoes to the empty pot. Add 2 Tbsp of butter, the cream (starting with 1/4 C and adding more if necessary), and a good helping of salt and pepper. Mash until smooth but be careful not to over mash or you'll end up with a sticky gooey mess. Cover and set aside.

As the potatoes boil, heat a large pan over medium heat. When hot, add the lamb and brown, stirring often. When it is almost entirely cooked drain the meat, reserving the fat. Set the meat aside and add a couple of Tbsp of fat back into the pan, along with the rest of the butter. Melt and add the onion, carrots and celery. Cook until softened (approx 8 minutes).

Add the tomato paste and garlic and massage into the mixture. Saute a further 2 minutes.

Dump in the herbs, broth, Worcestershire and salt and pepper to taste. Stir and simmer until the liquid thickens slightly - approx. 3 minutes.

At this point you can turn your oven on to 450 degrees F.

Remove from the heat and reintroduce the lamb to the mixture as well as the peas.

Dump the lot into an 8" baking dish or roasting pan and spread even.

Gently top with the mashed potatoes - little bits at a time until it's even all over. Bake in the oven on the middle rack for 30-45 minutes or until the top of the potatoes gets crispy and slightly golden.

Pull from the oven, let rest 5 minutes, and then dish up! Feel free to serve with your favorite gravy recipe if you like gravy. Who doesn't like gravy?

Eat.

How do the people in your world make your life better?

Can men be bitches?

Butter Chicken (Murg Makhani)

The Lowdown:

Like approximately 2,456,328.7 people, butter chicken (murg makhani) is one of my favourite dishes. I don't know exactly where it lands in my top 10, but it is nestled in there somewhere between goulash and leftover pizza. Despite your best efforts to deny it, you all know that day old pizza is one of your favourite dishes. One exception - taco pizza. 'Nuff said.

In reality, what isn't there to like about butter chicken? It's extremely flavourful, pleasantly colourful, aromatic, and mysterious. Well, I don't know about mysterious, but it made my point seem that much more credible. I'm going to go out on a limb here, and say that even people who say, "blabbidy blah blah" about curries (seriously who listens when people complain about food) would enjoy butter chicken. If not, I'll force them. After all, it's the way I learned to enjoy food. Sort of like Clockwork Orange, but with food.

If you've read the "about us" section, you'll know that I've been planning on making this dish since the first time I ate it. A decade later, and I'm finally making it. I'm such a procrastinator (as opposed to an amateur-crastinator).Here it is after two days of marinading, four hours of simmering, and ten years of procrastinating.

This dish is amazing because not only does it taste amazing, but it can be frozen and reheated. If you have the room, doubling the recipe and then freezing the rest in single serving ziplock containers is a great idea. By great I mean grrrrreeeeaaat (just like Tony the Tiger).

The Playlist:

Marinade

9 Chicken thighs, deboned and skinned

650ml Plain yogurt

1 tsp Cardamom, ground

2 tsp Garam masala

2 tbsp Lemon juice

2 tsp Paprika

3 cloves Garlic, minced

2 tbsp Ginger, minced

Butter Chicken Sauce

1 Red onion, chopped

3 tbsp Ginger, diced

5 cloves Garlic, diced

3 tbsp Oil

2 cups Methi leaves (fenugrek leaves), chopped

1 tsp Salt

1 tbsp Cloves, ground

1 tbsp Coriander, ground

1 tsp Cinnamom

1 tbsp Paprika

8 pods Cardamom, whole

1 tsp Pepper, ground

1 tbsp Honey

4 Tomatoes

3 tbsp Butter

The Skinny:

1. Mix all the marinade items in a sealable container then add chicken and ensure that all the pieces of chicken are coated. Refrigerate for a day (or a few hours at minimum).
2. In large saucepan: saute onions, ginger, garlic in oil. 
3. In blender: add water, paprika, tomatoes, and honey and puree until smooth. 
4. Add tomato mixture into saucepan once onions are transparent, stir then add remaining spices. Simmer until mixture reduces by about 1/4 volume, cool then puree. Refrigerate for a day (or a few hours at minimum).
5. Remove chicken from the marinade and cook in butter until browned. Then add chicken to the tomato sauce. Simmer together for about 30 minutes, then slowly add the marinade into the tomato sauce until the desired texture and flavour is reached.
6. Serve with rice or naan.

Featured on: Premeditated Leftovers, 33 Shades of Green, Food Renegade, Chef in Training

Stay Rad -h

RPI: Chorizo Potato Boats (choo choo!)

Oh goodness!

I find it so amusing that Haydn and I both - inadvertently - chose childhood favorites for our chorizo RPI assignments. Great minds think alike!

Okay, maybe not so much childhood as teenage/young adult-ness. And while we're at it, maybe not so much great minds either. When I still lived in the the small-ass town where I grew up (think no-where Alberta), bumper-skiing and Budweiser were cool, gas was $5.00/litre and gettin' down on the farm (literally) was how we got down - bonfires, pickup trucks and all.

One night a week my friends and I would cruise - and by cruise, I mean see if we could break the sound barrier in my girl friend's volvo - into the city and hit up Boston Pizza for late night snacks and cokes. And if we felt really adventurous, some of us would even get long island iced-teas - the drink of all barely-legal kids everywhere. 

One of those snacks was potato skins. Oozy gooey semi-veggie friendly potato boats of unhealthy goodness. Well I'll tell ya what - I did them one better. I kept most of the potato, smashed it up with a little milk, butter and sour cream and then mixed in some seriously flavorful additions.

I give you, chorizo potato boats. All aboard!

Chorizo Potato Boats

serves 4 - (printable recipe)

Ingredients:

2 Large Russet Potatoes, washed and well dried.
3 Links of Spanish Chorizo, casing removed.
1/2 Onion, peeled & finely diced.
1 Garlic Clove, peeled & chopped.
Handful of canned/jar Artichoke Hearts, roughly chopped.
2 - 4 Sundried Tomatoes (depending on size), roughly chopped.
1 Roasted Bell Pepper, thinly sliced.
1/4 C Black Olives, pits removed and roughly chopped.
1/2 C Aged White Cheddar Cheese (or other flavorful good melting cheese), grated.
Smoked Paprika for dusting.
Approx 1/2 C Milk.
2 Tbsp Sour Cream + Extra for serving.
2 Tbsp Butter + Extra for serving.

2 Tbsp Fresh Italian Flat Leaf Parsley, chopped.
Coarse Sea Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 425 degrees F. 

As the oven heats, stab the potatoes with a fork all over to ensure they don't explode in the oven. Place on a baking sheet and and bake in the oven for 1 - 1 and 1/2 hours or until fork tender. Remove from heat and let cool enough so you can handle them.

While the potatoes are cooling heat a large frying pan over medium heat. Add the chorizo and break up well. Cook thoroughly, stirring often. 

Add the onion - allow to soften. Toss in the garlic, stirring for about a minute or until fragrant. Toss in the artichoke hearts, tomatoes, bell pepper and olives. Mix well and heat through. Set aside.

Once they have cooled somewhat, slice in half and spoon the inside of the potato out of the skin and dump in a bowl. Add 1/4 C of the milk, butter and sour cream along with a good helping of salt and pepper. Mash baby mash! If necessary, add more of any of the above to taste and find a good texture. Take care not to over mash because over mashing = starchy goopy mess.

Fold in the chorizo veg mixture as well as the cheese until well blended. 

Gently spoon the potato mixture back into the skins. Pile high. And set back onto baking sheet. Sprinkle with smokey paprika. Place back in oven for about 30 minutes.

Remove from heat. Top with the chopped parlsey. Serve.

Eat.

What kind of "trouble" did you get into growing up? What were some of your favorite dishes?

 This post is linked up with the Hearth & Soul Blog Hop via the 21st Century Housewife; Tasty Tuesdays; Tuesday Talent Show; Cast Party Wednesday; Whole Foods Wednesday; Frugal days, Sustainable Ways; What's in the Box;

RPI: Zesty Chorizo Calzones

The Lowdown:

This recipe idea came to me when I merely demanded to have pizza pops at my hypothetical wedding. I don't want a formal sit down dinner, so naturally servers walking around with silver trays full of pep n' bacon pizza pops would be the next logical thought. Apparently not. The idea got shot down faster than the resurgence of belly shirts. Not that it matters, regardless of her permission they will be there. Oh yes, they will be there. It's easier to beg forgiveness.

Pizza pops were a huge part of my childhood. Being young and stupid, I would come home at unreasonable hours, despite my curfew, craving something extremely unhealthy and fast. Four minutes later I was in bliss. Today, I can't justify buying them. I can't even justify thinking about buying them. One glance at the nutritional value (nutritional suicide) is enough to make any health conscious person faint. To be honest, I think even pure mayonaise is healthier.

With the above reasons, it seemed perfect that I used our RPI ingredient to make a childhood favourite. Big boy pizza pops. How could this possibly go wrong with homemade tomato sauce, fresh ingredients, homemade pizza dough, homemade hot sauce, and ranch. Heck ya that sounds awesome. On that note, why am I letting my big boy pizza pop get cold. I'll entertain you again sometime soon. Over and out.

The Playlist:

Smokey Tomato Sauce
5 Tomatoes, chopped
1 Onion, finely diced
3 cloves Garlic, finely diced
1 cup Parsley, chopped
1/2 cup Red wine
1 oz Vodka
1 tsp Liquid smoke
1 tsp Cayenne pepper
2 tbsp Olive oil
Salt & pepper, to taste

Pizza Dough
1.5 tbsp Yeast
2 cups Water, warm
1 tbsp Organic cane sugar
4 cups Flour
4 tbsp Olive oil
2 tsp Salt

Fillings
5 Chorizo sausages, casing removed
1 Onion, chopped
1 Yellow bell pepper, chopped
2 Banana peppers, chopped
1 cup Shitake mushrooms, chopped

The Skinny:

1. In measuring cup: add water, sugar, and yeast. Allow to prime for 10 minutes, then in a large mixing bowl, add yeast water and remaining dough ingredients. Mix dough until a solid ball is formed and there is no remaining loose flour. Cover with a warm moist towel and allow to rise for 1 hour.
2. In saucepan: heat oil over med-high heat then add garlic and onions and cook until brown. Add remaining smokey tomato sauce ingredients, cover, and allow to simmer for 30 minutes. Once the tomatoes are fully cooked, use and immersion blender or food processor to puree the sauce. If desired, cook off any remaining liquid to get the desired consistency.
3. Preheat oven to 350*.
4. In frying pan: cook chorizo sausages on medium heat. Once nearly cooked, add the peppers and cook for another 5 minutes.
5. On well floured surface: separate the dough into desired size balls. Using a rolling pin, or a bottle of wine, roll out until the dough is 3 mm thick.
6. Add the smokey tomato sauce and fillings onto the flattened, pizza-shaped, dough. Fold over the dough then using a fork or your fingers seal the edges.
7. Brush with olive oil, then bake for 25-30 minutes.

Featured on:Premeditated Leftovers, 33 Shades of Green, Food Renegade, Chef in Training,

Stay Rad -h

A Little More "About Us"

So this last month was dreadful... for you guys. For that, we are sorry. We will try to never take a month off again. So to get back into the swing of things Kristy and I thought that we would do another little Q & A. Think of it as a way for us to get our blogging caps back on again after a long - and I mean long - enjoyable break. I guess, it's also a chance for you, the readers, to get a tiny glimpse of who we really are. Luckily, it's only a tiny glimpse. Any more knowledge of us and it would be a complete and utter disaster (especially Kristy, she's crazy).

What do you miss most now that Kristy lives in Toronto?

I have nobody that equals or outmatches my ability to rant about nothing anymore. Also, nobody complains when I eat McDonalds now, so there is nobody to keep me in check.

What do you miss most since Haydn still lives in Victoria?

His laugh. And lazing on his couch with a glass of wine. (H: I would hardly say there was ever any "lazing," it was more of a break from bickering.)

What have you learned since starting this blog?

 H: I have learned that, unfortunately, this culinary realm seems to be a lot more superficial than I originally would have assumed. Food porn, it appears, is more important that substance or creativity (K: It IS porn, you know! Not that that's a bad thing...). With that in mind, I have also learned that it gets increasingly difficult to stay creative with your recipes as time goes on (sometimes you just crave the same thing over and over again). Finally, I have learned that shopping at 1am is a blessing that can't be described by mere mortal words.

K: It IS porn, after all, no? What I've learned - While I want to post more than I do on this blog, I just don't have the time. Gastronomical Sovereignty is still my primary blog and 3 posts per week there means only 1 here. I'm sad for that. Also, I don't like goat meat, I do enjoy teasing Haydn and while I'm all for a little roughness in the bedroom, Fifty Shades of Grey is a terrifying novel of abuse and torture - it's not romantic people!

What menu items are you always happiest to see when visiting a new restaurant?

H: Cheese plates, real mac n cheese, oceanwise mussels, blackened snapper (or similar fish), butter chicken, duck poutine, root chips... I just got lost thinking about food, but that is just a few of them.

K: Mac and cheese. Obviously. And any clever rendition of whatever is in season locally from happy food producers at that time.

Name one food item that you are planning to use, that you have never used before.

H: Bison heart. Luckily enough, I've befriended a few chefs and we've discussed the idea of a cured, smoked bison heart.

K. I'm going to ferment foods. And then eat them.

Other than cooking, what are you pastimes?

H: Skimboarding, poking around in specialty food stores, complaining (K: aye. yes.), being the #1 boyfriend candidate, playing hockey with the boys, beer, and plotting how to escape to a tropical island.

K: Food food food! Reading books, camping, wine, swooning over Joseph Gordon-Levitt and plotting how to keep Haydn on said tropical island.

Favourite ice cream?

H: Being lactose intolerant it's a trick question (K: Why did you always let me feed you so much cheese???). I would have to say a good quality strawberry or peanut butter (if I'm willing to deal with the stomach pains).

K: Neopolitan. Or mint chocolate chip. 

If you were to be any dog breed, what would it be?

H: Jack Russell. Too much energy and no purpose.

K. Chow Chow. I'm fuzzy (I don't shave as often as I should), I have a cute face and a tendency to bite. (H: She's not joking about the biting either)

What are your guilty pleasures when it comes to food?

H: Cheezies, KD, microwavable burritos, McDonalds, Doritos (only the spicy ones), Eagle Brand (only in my espresso), brownies & cookies.

K: Italian food. Frequently and without apology to my thighs. Also, KD when hung over.

A mini-break...

...as Bridget Jones would say... is a sign of true love.

But knowing Haydn, I don't think I'm going to get too far with much Ms. Jones speak so here's the deal:

With all the hecticness and crazy wild adventures of life going on right now - I'm moving across the country and obnoxiously dear Haydn is starting school - there just isn't time for blogging. Seriously. Unless you want us to stab our loved ones in our sleep - something Bridget wouldn't approve of - we need a break.

Yeah, it's true, a few things have changed. Primarily, our time available to do anything. Kristy has moved across the entire universe it seems, and I've started a single course again. So the two aren't exactly equal, but still, we are both busy. Too busy. Maybe it's because we started this together, maybe it's because one of us completely left the other to move to the other coast, or maybe it's because we just needed a month off. Regardless, time seems to be a scarce commodity. For this reason, we will be taking September off to regain our composure.  Err, we never had any composure to regain in the first place.

Speak for yourself sir!

I'm sure that you will forgive us. Actually, there isn't really a choice. By now, you are surely addicted to our antics and poor sense of humor. By poor, I mean amazing. Oh right, the recipes and cooking techniques might be a close second. Despite what is first or second in your minds, we have taken a slight siesta. Just something we have to do folks. School, life, life, and life are all things that command our attention. Oh right, and Kristy moved half way across the universe.

We will be back shortly, don't forget us. Or if you do forget us, make sure you remember us when come back. If you do by chance forget us, at least it will give us a second chance for a good first impression.

Haydn, you don't give a good first impression. I, on the other hand, am lovely. And charming. And have a great rack. The point is though, this mini-break is FAR from permanent... Keep us on your bloglovin' and in your blog feed and keep harassing us on twitter and facebook because I promise we'll be back the first week of October. We just need some space. It's not you - it's us.

....And as Bridget says - it's the sign of true love. (i had to get it in one more time)...

.....that's what she said....

xo - happy eating and drinking,

Kristy & Haydn