Sep 13 2011

The Green Thing

a friend sent me this by email today. Thought it was right on the money!

The Green Thing

In the line at the store, the cashier told an older woman that she should bring her own grocery bags because plastic bags weren’t good for the environment.

The woman apologized to him and explained, “We didn’t have the green thing back in my day.”

The clerk responded, “That’s our problem today. Your generation did not care enough to save our environment.”

He was right — our generation didn’t have the green thing in its day.

Back then, we returned milk bottles, soda bottles and beer bottles to the store. The store sent them back to the plant to be washed and sterilized and refilled, so it could use the same bottles over and over. So they really were recycled.

But we didn’t have the green thing back in our day.

We walked up stairs, because we didn’t have an escalator in every store and office building. We walked to the grocery store and didn’t climb into a 300-horsepower machine every time we had to go two blocks.

But she was right. We didn’t have the green thing in our day.

Back then, we washed the baby’s diapers because we didn’t have the throw-away kind. We dried clothes on a line, not in an energy gobbling machine burning up 220 volts — wind and solar power really did dry the clothes. Kids got hand-me-down clothes from their brothers or sisters, not always brand-new clothing. But that old lady is right; we didn’t have the green thing back in our day.

Back then, we had one TV, or radio, in the house — not a TV in every room. And the TV had a small screen the size of a handkerchief (remember them?), not a screen the size of the state of Montana.

In the kitchen, we blended and stirred by hand because we didn’t have electric machines to do everything for us.

When we packaged a fragile item to send in the mail, we used a wadded up old newspaper to cushion it, not Styrofoam or plastic bubble wrap.

Back then, we didn’t fire up an engine and burn gasoline just to cut the lawn. We used a push mower that ran on human power. We exercised by working so we didn’t need to go to a health club to run on treadmills that operate on electricity.

But she’s right; we didn’t have the green thing back then.

We drank from a fountain when we were thirsty instead of using a cup or a plastic bottle every time we had a drink of water.

We refilled writing pens with ink instead of buying a new pen, and we replaced the razor blades in a razor instead of throwing away the whole razor just because the blade got dull.

But we didn’t have the green thing back then.

Back then, people took the streetcar or a bus and kids rode their bikes to school or walked instead of turning their moms into a 24-hour taxi service.

We had one electrical outlet in a room, not an entire bank of sockets to power a dozen appliances. And we didn’t need a computerized gadget to receive a signal beamed from satellites 2,000 miles out in space in order to find the nearest pizza joint.


Jun 28 2011

Kitchen Battle: the Dark-bellied Dew Lover

After coming home from a weekend trip i discovered an insane swarm of fruit flies in our basement… ew.

It turns out that my 4 year old decided to take a half bag of red grapes and store them in his play kitchen shelf.  After probably a week, these red grapes became little, yellow, shrivelled food and breeding medium for my nemisis, the red eyed, long winged, drosophola melongaster – the “dark-bellied dew lover”.

Experiments in biology class in highschool introduced me to this harmless, yet highly annoying pest and its traits and super efficient gestation cycles and many years of operating a restaurant bar gave me years of experience in controling them.  I have become a quasi-expert over the years.

In this biology class lab in highschool, we were partnered up with another classmate and bred these flies in a medium in test tubes then knocked them out with ether (my job) and examined thier traits to record and discern their dominant and recessive traits (her job). 

My lab partner was the smartest person in class – i thought i was set.  My problem was that every time i had to anesthetize them with the ether, i killed them.  Not so good with portioning back then i suppose!  I think this is some kind of cosmic karma coming back on me, a curse if you will, to remind me of my uninintentional insecticide. 

Getting rid of the dark-bellied dew lover is not an easy task.  Eventually without any food or medium to reproduce in, they will die off.  However, these resilient little buggers can eat almost any crumbs or juice to survive… and it doesnt take much.

Other than a fun little device we discovered in a closet at a house we rented last summer – a battery powered, electric, tennis racket shaped bug zapper – this is the most efficient way to control their spread.  Not as immediately gratifying, but just as rewarding.  Trust me.

The idea is simple… a container with bait inside and a plastic wrap sheet over top held on with an elastic to trap them in and utilizing peices of a straw cut into little tubes as entry points.  They smell the bait inside, enter the little straw peices to get in there and once inside simply cant find their way out.  I have observed them many times and i have YET to see one find its way back out.  Stupid dew lovers.

Now, the bait is the key to this equation.  We did experiments with red wine, white wine, vermouth, beer, fruit and mixtures of them.  After all the testing this is the deal… a few small peices of very ripe or even slightly rotten fruit sitting in an inch or so of beer or white wine works the best.  Beer took top honours here but white wine is not far off.  The fruit didnt seem to matter as much as long as it was very ripe to rotten so it gave off the smells of its sugars.

When i see them starting, i place three of these devices in different “problem areas” in my kitchen (sink mainly) and within 3 days, they are done.  Simply empty out the containers OUTSIDE if possible and wash.  There is one catch you have to think about though… if you have ANY fruit or vegetables sitting out in the vicinity, they wont go to the traps.  You may have to stick your watermelon and pineapple in the fridge until they are gone… dont put your tomatoes in the fridge though – they suck after going in the fridge.  They are prefect as they are.  If you have to, put them in a bowl and cover it with a dry dishcloth to throw them off.

I hope you dont need these devices but if you do, have fun.  It is sickly satisfying watching them buzz around in there, over satiated in their greed of tormenting your forbidden fruit.  Happy hunting!


Jun 23 2011

The EGO Games 2011 – July 23rd

I cant wait to see this event unfold!  Taking place in front of Place des Arts during the Just for Laughs Festival on July 23rd this is guaranteed to be something great to witness!  There is even an Ego Games Kids category that I think my two oldest kids are going to register for.  Pumped!  Hope to see you there!

http://www.theegogames.com/


Jun 2 2011

kids food

http://whereparentstalk.com/tv/food/lemon-rosemary-chicken-nuggets

Here is me making the chicken “nuggets” that i always make for my kids but this time with Andrea on www.WhereParentsTalk.com … and really hungover.  Beauty.


Jul 6 2010

Claremont Cafe review by Tourisme Montreal (Montreal Buzz)

http://www.tourisme-montreal.org/blog/where-to-eat/your-westmount-bistro-the-claremont-cafe/


May 27 2010

Restaurant Websites: Do they matter?

Restaurants’ online presences are famously hit or miss affairs. Who gets it, who doesn’t, and how much does it matter?

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/27/restaurant-websites

(thanks to Word of Mouth and author Tony Naylor and to Leslie Chesterman for the Twitter Post)


May 27 2010

Toad in the Hole

For Mother’s Day, I finally found a use for the bread edges left over after I make the kids sliders… Toad in the Hole.  Underneath is a slice of tomato and a slice of crisp pancetta.


May 27 2010

Remember when a curb used to be a perfect seat?


Apr 29 2010

5@7 SLOW – Slow Food Montreal

“This is a monthy, casual get-together of fine eats with the goal of showcasing local producers, artisans and restaurateurs that are doing something good and slow (delicious and anti-fast food, ie. Quality and old school, hands on, sustainable, green and fair)” – Nancy Hinton  http://soupnancy.squarespace.com/blog-journalessays/

Join by signing up on the website:  http://5a7slow.info/

Thanks for the info Nancy!


Apr 28 2010

Its THAT good! Part III – Wurstkuche (Los Angeles)

it's THAT good!

On a recent food research trip to Los Angeles, my good friend Aldo INSISTED on taking me to “a place that JUST makes sausages and french fries”.  I told him it sounded silly but he insisted by stating that it is “wicked retarded” (with a boston accent a la Good Will Hunting).  If Aldo says its wicked retarded, i have to go.
The place is called, “Wurstkuche” or, en anglais… Sausage Kitchen.  It is simple… one lines up, picks what kind of sausage they want (i had rabbit, veal and pork seasoned with white wine), then choose your toppings and whether you want fries or not.  If you choose to have the fries – which you are wicked retarded NOT to – you can pick some really great dipping sauces to go with them – hence the photo which was blue cheese, walnut and bacon dip.
After ordering, you pay then take it out or eat in.  If you eat in, they give you a little flag with a number on it and you walk into the back bar area, take a seat at one of the long, communal picnic tables, post your flag and wait for your food.  There is a bar that serves a ridiculous selection of beer and a few wines as well.  I think the food took a little longer than the management liked as all of a sudden they clear our handfull of fries away and brought us a new, hot 2 handfulls on the house… without even blinking.  I like.
This place is owned and designed by architects and it feels that way.  Mixed materials like wood, steel and glass and the use of interseting angles add to a really chic feel even with all the picnic tables… oh yah, the DJ helps too!  It was 1am and this place was BANGIN’!  Great place for a cheap, quick bite in a really great environment!  Cheers to Wurstkuche!  It was THAT good.

Apr 28 2010

“The Slow Food Story” Book launch

Hello Food Lovers,
At last flights out of Europe have resumed and Geoff Andrews will be flying out from England next week to join us at Vic Market* on Wednesday, May 5th at 6:30pm for the Montreal book launch of his new book, The Slow Food Story. Geoff’s fascinating new book details the rise of one of the most significant food movements in modern history and covers its beginnings in Italy in 1986 and continues to today’s ideologies, globalization, and exploration of culture of food.
Geoff will be reading from his book and sharing his ideas on food, farming, and the effects of the global Slow Food movement. What better way to pass a Wednesday evening than with insightful conversation on food politics with champions of slow food? Geoff will also be happy to sign copies of his book “The Slow Food Story”. Copies of this book purchased before May 5th are priced at 10% off.
This is a free event but please call us at 514-369-2002 to confirm your attendance.

A Slow Food Evening
Wednesday, May 5th
WHERE: Victoria Market (three doors south)
378 avenue Victoria
Time: 6:30pm
Free Admission
Please call 514-369-2002 to register

Happy Cooking!
Michelle, Jonathan, and Hilary


Jun 22 2009

I have always wanted a tree house!

1treelifee

Pics from http://www.thecoolhunter.net/ on the tree house design contest they had.


Jun 16 2009

Experimenting with Arepas

arepa-complete

Our first attempt at an arepa.  The pork shoulder (below) was marinated for 2 days then we roasted half and braised the other half for tacos.  The marinade was Chef Aldo Lanzillotta’s creation – achiote, orange juice, pinapple juice, canella, cilantro stems.  The flavour and texture was amazing!

Not exactly a classic combination but we threw in what we were playing with:  super ripe plantain, charred pineapple, marinated roast pork, cilantro.  I look forward to more experiments with Chef Aldo!!!

pork-marinating


May 31 2009

Bobby Flay’s “LA Burger” Kicks Ass!

burger-avocado-relishExperimented with a burger that Bobby Flay says is his favourite.  If its good enough for Bobby Flay, its good enough for me!

 

PATTY: 2 parts lean beef, 1 part medium beef, spicy italian sausage

AVOCADO RELISH:  2 large avocados chopped, small handful cilantro, 1 chopped onion, juice of 1 lime, 1 minced jalapeno

Bobby suggested Monteray Jack Cheddar but i used a THICK slice of aged sharp cheddar.  Slice of tomato instead of ketchup – there’s already enough going on in there without ketchup.

You can make the avocado relish in advance (especially if avocado not quite ripe yet)

This burger kicked ASS!  Enjoy!


May 28 2009

Late Night Diners Turn out to be Visiting Chefs

Chef Leslie “Theo” Gumbs, CEC – Executive Chef
Chef Leslie “Theo” Gumbs, CEC – Executive Chef

Funny how things happen!  Tuesday night my wife and I decided to get a sitter and head into my restaurant for a little bite and glass of wine.  Just as the kitchen closes, three men walk in and sit down and our server (big heart that he has) brought them menus and took their order.  At first i was a bit put off – it was after closing time and there was only one table left in the restaurant and they were about to leave – but once the menus were down that is that.  Once guests sit down, you DONT get them back up again – our bad.

My Chef was totally cool with cooking our three guests dinner after hours and they loved the food.  After they were done they came over and introduced themselves and said they were Chefs from the Virgin Islands and were on a “culinary tour”.  We chatted with them for an hour or so, i gave them my top 10 places they should hit in Montreal to get a good cross section of the cities food scene, and they checked out our kitchen and we took a photo of us together.  Super nice guys!
I was in at 8am this morning to the restaurant to oversee the installation of our new exhaust system and just as i was about to leave they were walking into the restaurant.  After a few friendly handshakes and a thank you from them for the other night they told us they were just on CJAD (Andrew Carter Show) and mentioned us.  Ironically today was the first morning i DIDNT listen to CJAD in months so i had no idea.  Then i started getting texts from friends saying that we were mentioned on CJAD.  Funny how things happen.
All this to say that I will be going to the “Taste of the Caribbean” at Place Bonaventure on Sunday where they are being guest Chefs and I cant wait!!!  Hope to see you there!

May 16 2009

Bad Translation – joke cockroach gum stick

this has NOTHING to do with food, but i couldnt resist.  i just noticed it today..

img00076-20090516-13091img00075-20090516-1308


May 15 2009

Audacious Computer

Really?!?! Howz about i punch you right in your hard drive sucka!!!
no-punch


May 14 2009

Stephen Colbert’s Dine & Dash

2009_05_colbertreport.jpg

http://tinyurl.com/po8lfj

Yesterday, on a very food-centric episode of the Colbert Report (Michael Pollan appeared as a guest, the outrage to the proposed federal soda tax was ridiculed), Stephen Colbert checked in on the $1,000 a plate industry, indubitably suffering hard times during the recession. He dines and dashes on a $1,000 caviar and lobster laden omelette at Norma’s at Le Parker Meridien, $1,000 caviar and lobster pizza at Nino’s Bellissima Pizza, and of course, the famous Golden Opulence Sundae at Serendipity 3.

Shocker: Serendipity hasn’t sold an Opulence sundae since November. Asks Colbert, “Because the economy has gone down or because $1,000 is a criminal amount to charge for a dessert?” And later: “If I gave you another thousand dollars, could I make someone poor watch me eat it?”

HAHAAAHAHA!  I LOVE Stephen Colbert!


May 14 2009

Numpang Sandwich

Numpang by EssG.

Gotta get to Cambodia… or NYC… to get one of these sandwiches!  Mmmmmm….

Numpang


May 14 2009

Swine Flu Air Freshener

Man… i gotta get some of these for my car!!

swine-flu-air-freshener1


May 14 2009

Bacon Eggs

I saw this and was immediately revolted and enamoured at the same time…

bacon20eggs


May 14 2009

Small Green Steps

By slightly changing our habits of how we shop, cook and eat we can make little steps toward making our lives greener

thai basil in my backyard

In the wake of earth day and with a little time before the spring time explosion of fresh, local products at the markets I thought this a perfect time to talk about ways of how to make our kitchen, thereby our environment, a greener and more sustainable place.

With all ranges of media spewing out their lists of how to green different aspects of our lives it is easy to get lost in the jungle of information.  Of all the ways to “green up” our lives our food, to me, seems most important and all encompassing. 

Here are some general tips on how to make those steps of helping to “green” your kitchen life.

 -use eco-friendly cleaning products  (visit www.melaleuca.com and look under “home”)

 -buy the LEAST processed and LEAST complicated food.  Eat food that is grown by farmers and not scientists. The general rule is the less that has been done to the original product and the least amount of travel it had to endure, the better that product will be for you. 

-read ALL labels.  My children have fun going thru the labels with me now.  They love to point out the bad things like Palm Oil (which almost all comes from the rainforest), sugar, corn syrup, glucose/fructose or salt as one of the main three ingredients (see “Omnivores Dilemna” below).

-compost bins:  Even though The City of Westmount collects organic waste now, there is no reason for much of that extra transportation.  Keep the good stuff for your own garden (coffee grinds, egg shells, fruit and vegetable peels and ends).  This also reduces the amount of fertilizers that you may buy as well.

 -Grow as much of your own fruit and veg as you can… even just a few planters with simple, easy to grow things (zucchini, cucumbers, beans, herbs, tomatoes, etc)  will help lower your carbon footprint.

 -eat SMALLER amounts of HIGHER quality meats from sustainable, ethical, organic, free range farmers.  Bring your kids/grandkids to an organic farm.  It makes a great daytrip and the farmers LOVE to show people how special their products are!

www.equiterre.org     www.fermeduzephyr.ca     www.fermemangetout.ca     www.fermemorgan.com

www.viandesbiocharlevoix.com

 Read “The Omnivore’s Dilemna” by Michael Pollan.  Exploring the idea of “what to eat for dinner”, what organic and free range means and what ingredients to watch for in your food.

http://www.michaelpollan.com/omnivore.php

 Subscribe to my favourite food blogger Nancy Hinton’s blog to find out what is fresh right now and what you can be doing to live more sustainably.

http://soupnancy.squarespace.com/

These are things we should not just do ourselves but SHOW our children and involve them in the process.  Future generations are going to NEED this knowledge that we are just learning now.  Respect, integrity and patience are virtues that should be taught in all aspects of our lives, why not with something as important as our food as well? 

 


May 5 2009

Intro post

Hello everyone!

I just got my site up and running and am looking forward to sharing some of my experiences, thoughts and insights to the world!  As you are wandering through my entries feel free to send me any comments you have.  I would love to have your feedback and suggestions!

AA