Before I get to the good stuff, though, a quick note: I'm not 100% sure if I'll be posting recipes here to accompany the pictures. Reason being: a lot of them will likely come from my G.I. Diet cookbook (more on that some other time), and I'm really not up on my copyright laws. If Hubs (a font of
So here we go. This is what happens over a 24-hour period, when you're all alone (save for a dog and two cats) with a well-stocked fridge and pantry and about six different J.D. Robb books from the library:
Lunch was a similar affair that day: tray, collection of food, little preparation. It was more the feel of the meal than the complexity; I yearned for the simplistic but amazingly delicious lunches that I shared with my family during a trip to Europe two years ago. Nothing, NOTHING will beat our simple picnic of baguette, olives, cured salami, aged goat cheese, and
|The view from the top... I love being seventeen stories up, even if my side of the building doesn't face the river...|
|A toast to the city I'm currently calling home!|
Dinner, of course, was conceived in my mind before the last cookie was devoured. I wanted a BURGER (yes, all caps this time). I wanted a burger like my mother used to make- thick, juicy, flavourful. I'd never quite hit on the right combo of additions ("fillers" for the ground-beef-only purists) to mimic hers. Today would be the day. Slight problem: at this point, I'm still lounging in PJs, and don't feel like leaving the sanctuary of laziness that is my apartment to buy hamburger buns. No worries; I'll MAKE them. See above feelings re. baking: breads are okay. Though, past attempts at light and fluffy buns typically ended with quite hard, dense rock-like substances. I must've really been feeling it, since I decided to tackle these, too.
|Ready to rise. See the green flecks? I decided to put herbes de Provençe on my counter while kneading and rolling out the dough; I was craving something like the Italian herbs D'Italiano packaged buns (but without all the preservatives)|
|Finished product. If you attempt these, don't skip the egg wash; it made such a delicate, delicious light brown crust.|
|The "accoutrements", as Irene would say... pesto aioli, smoked gouda, tomatoes, red onions, and baby spinach.|
|Side dish: blanched baby potatoes, fried up in the same delicious beefy juices that the burgers gave off, with another healthy sprinkle of herbes de Provençe.|
|The finished product, with some asparagus to assuage my guilt. Don't lie, you want to sink your teeth into this (barring vegetarianism, of course...)|
Et voilà. My day in food. This obsession with preparation and photography continued into the next day, but I'll leave that for another time. Like any proper foodie, I'm off to peruse the offerings at the fantastic seasonal outdoor market in St. Norbert. Those Hutterites sure know how to grow their veggies, no doubt about it... and maybe this time, I'll spring for some bison meat and really get into the Prairie flavour.
To quote my nerdy/foodie crush, Alton Brown, I bid you good eating ;) Cheers!