Making Love in the Kitchen

Monkey balls I say! Is it really September tomorrow?

What? What on earth was that??? Oh my, it was the cool fall breeze blowing in.

I am not happy about this my friends. Not happy at all. But I will learn to embrace because fighting against what we cannot change is a massive waste of energy, totally futile and rumour has it, also causes suffering beyond the crap-olla event itself.

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How it makes my heart sing when I can go to a regular restaurant and order my lover of a food, tempeh. Now, when I say regular restaurant, I’m not talking about nonsense places with names like “Wings and Things”, or “Deep Fry It So You’ll Try It”. I mean restaurants where their overall values- eat organic, local, seasonal etc.- make sweet love with my own.

So wasn’t I over the rainbow excited to see a veg menu with tempeh on it. And this wasn’t the kind of tempeh you might find at most veg/vegan restaurants where it’s kind of just cooked to a crisp and served over a bowl of rice. This tempeh was prepared as if it were the leanest cut of gold labeled cow (do cows come with with gold labels?).

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When I took the bus to school in high school, I had to pass through the Yonge/Eglinton Subway station. Inside was a Cinnabon. For those of you who live outside the 30 countries where thay are now located, or managed to avoid shopping malls your whole life (and for that I would envy you), Cinnabon is the sweetest smelling cinnamon bun bakery there ever was. They are steamy hot, oooey, gooey, chewy and dripping in the sweetest icing.

And passing through the building, smelling these at 3:30pm on a daily basis was torture. To my cravings and to my bum size. According to online sources, one Cinnabon contains 800 calories.

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Pourquoi tout est mieux en français? And now I will ask in English? Why is everything better in french? Fries, bread, kisses, toast? Make’em french! (By the way, when I asked the man for words that started with french, he immediately volunteered ‘maid’- I stopped asking after that).

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Back in the day, before working and playing in this fine Kitchen, I used to work at an organic grocery store. I had loads of fun but apparently I was the only one who enjoyed that place because it went out of business shortly after I started working there (was it something I did?!)

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The summer is on faya! As we way too quickly approach the halfway mark of this sweet, sweet summer, I sit here thinking- where on earth has it gone? The last week, as I have been busy as ever riding this healing train after that accident last week (And thank you so, so, so much for your love and healing vibes- they’re working over time, let me tell you!), the last thing I’ve felt like doing is spending hours in the kitchen cooking. I know you hear me, my sweet outdoor sunshine lovers!

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One of my favourite things to do in my free time it to take on kitchen projects. This can range from re-filling spice jars, brewing some kombucha, plotting and planning to create the best gluten-free pie crust there ever was, or this little ditty here.

Summer is a time of fun, sweet fun, but as Jen has been enlightening all of us, it also does not need to be a time for consuming poison, gross poison (dressed up as ‘summer favourites’). Hence her breakdown yesterday of the Dairy Queen Ice Cream Cake, or what I am now referring to as the “Toxic Hydrogenated Oil and High Fructose Corn Syrup Cake-Shaped Frozen Food Processing By-Product”. Not for consuming my fair ladies, gents, moms and kiddies. A treat is not a treat if every ingredient in it lends itself to killing you softly. You with me here?

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True story. You ready for this one?

Now, I am sure you all recognize that my mom is amazing. She is. She’s our superhero advice giver and is totally late on her post because she was in Paris with my dad and then enrolled herself in what I call Montessori art camp, up in Haliburton. Her post is coming soon!

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Last week I discussed the mystery of the hot dog. We learned what it’s made from and realized that all it really amounts to is highly processed meat with a boat-load of preservatives. Not edible in the least! Today, we’re embarking on some new and equally frightening territory. Hold on tight.

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Happy Monday my loverly lovers. Had a most beautiful weekend up at my cottage- with a sweet visit from my main man. I have been out in the woods now for 10 days and it is sweet as sweet can be. Did you catch my pics from Friday? One of these days, I may need to wage a battle between my hair and a comb- but until then, I’ll keep playing.

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Oh my love sweet lovers. I can only go so long without sharing some sweet, sweet chocolate love.

I created this gem for the attendees at my Raw Food Power workshop a couple weeks ago. I always have a challenge when I do the same workshops over and over again.

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I have a new hobby and it’s really fun: Gardening! I’ve always planted a few things in my garden every Spring, but this year I’ve gotten really into it. And want to know a secret…I’m really terrible at it! Things have died, wilted, been chewed up by rabbits, and are growing into one another. At least I can plant flowers that survive….that counts for something right? My garden is what Meghan would call a ‘gong show’ but I’m really proud of it. I planted it myself, played in the dirt, and pretty soon I’ll have a few local organic veggies of my own.

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As I kid, I loved staying over at my grandparents house. For one, grandparents have way less rules than parents and two, my grandma always had Chocolate Quick. Remember that? The chocolate syrup that was squeezable out of the bottle and mixed up to make the best chocolate milk or ice cream topping ever? It was a treat though. Always a treat!

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A few things you may not know about me.

For one, I’ve never in my life had a McDonald’s Hamburger. Now, this is not because even at the age of 5 when I was going to McD’s birthday parties I knew they were filled with toxic filler and the food equivalent of toxic waste. It’s because I was sure they also caused Chicken Pox. I’ve never had either and somewhere in my weird, creatively eccentric child mind, there was a connection.

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Carob is a funny thing. I find that people either love it or hate it. I personally love it and find myself defending the poor thing a lot. Meghan is not such a fan of it and whenever I mention the stuff she gives me an “ew” look. I was introduced to carob really early on since my grandmother used to bake with it. Since chocolate kept her up at night, she used carob in its place in a lot of cakes and cookies. I don’t think carob tastes like chocolate, but it is sweet and brown so I suppose it can stand in as chocolate when necessary. I prefer to think of carob as its own unique flavour. I can’t really describe it -malty, molasses, sweet with a little bitterness at the same time. Something along those lines. I do appreciate that it is naturally sweet on its own and is so versatile. It can be added to smoothies, baked goods, and even savoury dishes to balance out the flavour and add a certain complexity.

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