Proud Mary. I admire that you collaborate with artisan cooperatives in developing nations. I’d like a dress or three made out of your beautiful, handcrafted, patterned fabrics.
B and J Fabrics. I want every jacket and seat cover I own from now on to be made from your Navajo wools. They make my Pendleton-loving heart sing.
Milka Loom. Your hand embroidery skills merit many thumbs ups. Your tea towels made of hand woven fabrics from Sri Lanka are invited to my next picnic.
My boyfriend came to Canada by way of Germany.
Since we’ve been together, the differences in our passports have meant several important things.
It has meant that the more difficult, anxiety ridden times in our relationship have been caused mostly by things like Immigration laws. Visas. Customs Officers. Paperwork. Things that sometimes bite you in the bum, when you least expect it. Not fun things, not fun things at all.
Also, it has meant that our bank accounts have taken on the blows that come from the costs associated with trans-Atlantic flights being purchased, just to see each other.
It has meant that at family gatherings, his, the tables are covered with an astounding variety of German cakes, and I have learned that each and every one of them goes well with a glass of sekt. And that at family gatherings, mine, he has been introduced to the popular local phenomenon of all-you-can-eat-sushi. And he has proven that all-he-can-eat is really a lot.
It means that he is very appreciative of this vast land our country enjoys, and jumps at every chance to explore our great outdoors. It means that his jaw drops every time we are somewhere you can see the ocean and the mountains at the same time, which is many places in Vancouver, and is wonderful.
It means he is very fun to go camping with.
And, speaking of which, it meant that, until a few weeks ago, he had no idea what a S’more was.
I explained to him that a S’more is a melty combination of graham cracker, marshmallow and chocolate. But I wanted more to say. Because in our little North American raised hearts, a S’more really is something more. As much melted nostalgia as deliciousness.
A few weeks ago my friend had us over for dinner. And she made S’mores for dessert. Using Triscuit crackers. And a microwave. It sounds kinda strange, but it wasn’t. They were delicious, and a very reasonable introduction to the North American campfire delicacy.
When we went camping, we made them with Nutella; also a fine sub-category of the S’more.
Last week, I wanted to use up the remaining graham crackers, and ended up with these ‘Ice Cream S’more Fondue Sandwiches’. From the name, it does sound like four different foods. But it is one. And it is good.
Soft and gently spicy graham crackers hugging creamy, toasted marshmallow ice cream and dipped into warm, melted dark chocolate made rich and creamy with butter, they taste kind of like laughter, if laughter were a flavor.
So technically I still haven’t introduced my boyfriend to the classic S’more. I guess my work is still cut out for me.
For me the real star of this recipe is the ice cream. Making the sandwiches and fondue is fun and pretty straightforward, but it is a little more labor intensive than, say, not making the sandwiches and fondue. The ice cream itself is simple, easy to serve, and really outstanding. It is one of those things where the whole is so much more than the sum of its parts – something sort of magical happens when melted marshmallows are tucked into fatty dairy products. More creamy than I can describe, with a warm, toasty flavor, the taste is simple but very indulgent.
I imagine milkshake nirvana would be easily achieved via toasted marshmallow ice cream, and as somewhat of a milkshake aficionado, I think I might be the right person to test out this theory.
Recipe
I cup milk
I cup whipping cream
2 egg yolks
200g marshmallows
Package of graham crackers*
200g dark chocolate
75g butter
*The ones I used were from Trader Joe’s. They are coated in sugar and very lovely. Best of all, somehow Trader Joe’s manages to convince that everything they sell is completely healthy. Even cookies.
For the Toasted Marshmallow Ice Cream:
Preheat oven to 400
Spread marshmallows on foil, on a baking tray, and put them in the oven until they are gently browned. This should take around 10 minutes, so keep an eye on them!
Meanwhile, in a medium sized saucepan, heat the milk and cream together until the mixture just begins to simmer. In a small bowl, whisk together the egg yolks. Slowly pour about ½ cup of the hot milk to the bowl, stirring all the time, to temper the eggs. Pour the egg mixture back into the saucepan.
Once the marshmallows are browned, you should act relatively quickly, as they harden fast. Using a spatula, place all the marshmallows into the saucepan, and stir until the marshmallows are mostly integrated.
Allow the mixture to cool at room temperate (will take about a half hour).
Cover, and put in the freezer. Still every hour or so for about 3 hours, until the ice cream is solid enough to hold its shape.
For the Sandwiches & Fondue:
Spoon desired amount of ice cream onto one cracker, then sandwich another one on top. Put them in the freezer until you’re ready to serve.
In a heavy bottomed saucepan, melt the chocolate with the butter over a low heat, stirring occasionally. Serve with ice cream sandwiches while chocolate is still warm, preferably to people with whom you don’t mind double dipping.
I’m so charmed by the cute and simple clothes in Japanese label W Closet’s online shop. I love the baggy, almost tomboy-ish shapes and the fun, random styling that reminds me of the way I’d throw things together when I was a kid. Their clothes seem really flattering and fun to wear, perfect for the first day of school. If only their website made a little more sense to me..
Giggling uncontrollably at the over-the-top theatrics of the Lucha Libre (and losing our heads when we noticed we were on the stadium’s big screens!); exploring different neighbourhoods until our feet blistered; eating our weight in pozole, ceviche, guacamole, tacos, mexican pastries and fresh fruit; raising the roof of some pretty eccentric nightclubs; falling asleep in the sun on the rooftop of my friend’s apartment buildling; blasting rap music as we drove through hilly towns and lush green landscapes to spend days in Teotihuacan and Cuernevaca; tieing friendship bracelets around our wrists; too much ice cream, followed by a piece of flan; many conversations attempted with locals, using a combination of one part broken Spanish, three parts body language, and two parts blank stares and covering a surprising range of topics; spicy mar snacks at the Mezcaleria; cilantro, salsa verde and limes with everything…
You know you’ve had a great trip when a week later your mind is still wandering through the colorful streets of Roma or biting into a soft Mexican pastry on the patio of a cafe in Condessa… and when you’re already daydreaming about your next trip back.
Next time I’m in Mexico I hope to drive up to Las Pozas, a surrealist garden built in the middle of the tropical rain forest, because it sounds awesome and beautiful; to find the market with the fried fish and ceviche tacos and spend a day there eating myself into a food coma (again), because they had the best food I tasted all trip; and to hopefully not forget the bag of Mexican candies, soft little sweets made with chillies and tamarind, in my friend’s apartment, because that kind of broke my heart.
For Canada Day, I thought I’d post some things I’m liking lately that have come forth from a few great minds of this great land.
The simple and very wearable unisex pieces by this Toronto based collective are made using natural and sustainable fibers wherever possible. They are also the kind of items you put on and then don’t take off. For a week or two.
I fell in love with the idea of this book after meeting to the author & illustrator Julie Flett, but had to buy a copy from her after flipping through the stunning pages. The text is a collection of words in Michif, the language of the Metis people, a combination of Cree and French. Since it is a language that is predicted to disappear within a generation or so, Julie’s book is not only beautiful, but a way to preserve a piece of her heritage as a member of the Metis Nation. She did a lovely job of selecting words that convey a tradition and lifestyle, yet somehow managed to create fresh looking mixed media images that fit so well.
I think its neat that you can recognize French in many of the words. For example, La Pwii, or la pluie are the Michif and French words for rain.
I also like that the last line of the author’s bio, at the back of the book, reads: ” She enjoys weekly blueberry crepes (lii krep di belwe) and making pies (lii tart).”
Norwegian Wood
Angie Johnson is based out of Montreal, and designs harnesses, fringe accessories and clothing in very bold shapes and colors using a combination of new and vintage materials and, in her words, “other bits that I dig up in strange little stores throughout the mysterious city of Montreal”. Her stuff is incredibly unique, and very much her own. Her Spring 2010 collection is full of bright, West African prints that would provide a little sunshine to anyone who is wondering when summer was planning on showing up (right, Vancouverites?). I also really like the tribal yet retro feel of these three items from her Fall collection.
When Mexico won the World Cup game vs. France last weekend, the city kind of exploded. It felt like New Years Eve, but a really excellent daytime version, combined with that time Canada won the Olympic Gold for Hockey in our own stadium, fueled by plenty of firey salsa verde and fresh cilantro, and it was absolutely incredible.
In the middle of the city’s main boulevard, an army of elated Mexicans gathered around to celebrate by running in circles around a statue of an Angel. We laughed, we screamed, we danced, we sprayed shaving cream/silly string (really not sure what it was) everywhere, we lost our voices and we did the wave. And when our eyes began to burn from all the spray stuff, and the celebratory vibe started to feel less excited patriotism and more Girls Gone Wild, we elbowed our way out of the mosh pit to seek refuge in a nearby cafe.
It was sad to see Mexico lose to Argentina after seeing how much joy and group-hugging it brought, but its exciting to think of all the parties going on around the world before, during and after every match.
My head is still spinning a little from all the things we saw, people we met, and treats we ate. Mexico City kind of made my heart race.
Tomorrow morning I’m flying down South for a little trip to Mexico City. This gives me many reasons to get excited; here are but a few.
I’ll be meeting up with my Hermano, with whom I’ve had the good fortune of spending a few weeks in Mexico City when we were younger (see above). It’s always really interesting to re-visit a city and see how things have changed, and how you see things differently. Plus, my brother is a rockstar.
I get to visit his lovely girlfriend who is living in a city nearby, which makes me equally excited. Unfortunately, I don’t have a painting of her as a Mexican child to share. Yet.
Also, one of my best-est girlfriends will be there. She claims to have never been to Mexico, but many moons ago, when we were roomates, on one bored Berlin afternoon, we got to spontaneously dressing up and staging a mini photoshoot. The results kind of made us both think she must be at least part Mexican… Either way I’m looking forward to taking silly photos in the mercados, taquerias, discotecas.. and maybe even at the playa.
Also, we’ll be staying with a German friend, who I haven’t seen in a year, and is always making sure good times are had. Here he is at our place, the first night we got our apartment in Berlin. What I like most about this photo is the way he has strategically placed himself in the optimal snacking position. I hope this is indicative of the type of activities we will pursue in the big Ciudad.
And so, to cash in on probably the last slice of my Spanish vocabulary, hasta la vista, baby.
When Chris first showed me this photo of Asia from our photoshoot, I’m not sure why, but we both thought immediately of this music video. Not to imply that Asia in any way resembles a small, bald, white man. Just something about the eeriness of this photo is reflected in this (funny) music video.
Although a fresh, ripe apricot is one of my favorite things to bite into, I never get too excited about their dried counterpart. On their own, they don’t really do anything for me. Tucked into a scone, dipped in dark chocolate, or hidden in trail mix, I wouldn’t necessarily avoid them, but I wouldn’t go out of my way to introduce them to my taste buds, either.
Unfortunately, apricot season is very brief. Over here, the fruit is only soft, vibrantly flavored, and juicy enough to guarantee messy eating for a brief spell towards the end of summer. Apparently the trees are very sensitive and, according to Wikipedia : ”The fact that apricot season is very short has given rise to the very common Egyptian Arabic expression “filmishmish” (“in apricot [season]“), generally uttered as a riposte to an unlikely prediction, or as a rash promise to fulfill a request.” You know, like, sure, I’ll stop eating these! In apricot season!
When I read this recipe, in this book, I was immediately interested in the possibility of soaking a little life into the wrinkly dried creature as I patiently wait for the real deal to come into season. The idea of infusing them with the delicate flavor or orange blossom and stuffing them with cream had me sold.
This is a Turkish recipe, and is relatively simple to prepare. You poach the apricots in a simple syrup with orange blossom water, let them cool, and then tuck little spoonfuls of Kaymak, a middle eastern clotted cream, into their bellies. My only complaint is that the book has no recipe for Kaymak, and the ones I found online involved simmering buffalo milk for upwards of eight hours. I decided to make a regular clotted cream, and chose a recipe that used whipping cream and sour cream. The cream itself turned out tasty, but if you have a preferred way of clotting your cream, by all means, clot that way. I also have no idea if this substitution in creams made the flavors less authentic.
Either way, this dessert is really a nice way to make a dried fruit shine. Sweet and very fruity, explosively juicy and exotically perfumed, it would make a nice light finish to a meal, or a great snack.
Kaymakli Kayisi – Apricots filled with clotted cream
Adapted from The Middle Easter Kitchen, by Ghillie Basan
(She says it serves 6. What is this? A recipe for ants? Two of us ate these within a few hours.
225g dried apricots, soaked at least 6 hours or overnight in about 2 cups of water
175g sugar
1 tablespoon orange blossom water
clotted cream (recipe follows)
fresh mint leaves, for serving (optional)
Drain the apricots, reserving the soaking water. Put the water into a heavy-bottomed pan with the sugar. Bring to a boil, stirring occasionally to dissolve the sugar. Lower the temperature to let the water simmer, and add the apricots and orange blossom water.
Poach the apricots for about twenty minutes, then take them off the heat and let them cool in the water. Drain the apricots, but hang on to the liquid! *
When the apricots are cool, gently open them, tuck in a small spoonful of clotted cream, and fold them back up again. If you like, place them on a plate covered with fresh mint leaves. I find the flavors contrast really nicely. You can also spoon a bit of the poaching liquid onto the apricots for a little extra juicy- and sweet-ness.
to make the clotted cream:
Whip 1/2 cup of whipping cream with 1 tablespoon of sugar and a teaspoon of vanilla extract until it forms very stiff peaks. Mix in about 1/3 cup sour cream. Refrigerate for at least 30 mins before using, to let the flavors mix.
* This stuff is like liquid gold. Sweet, apricot flavored, liquid gold. You can drink it on its own, or add a little soda water and pour it over ice. I mixed mine with a little honey and a pot of black tea, and refrigerated it to make a really refreshing and iced tea, infused with ‘flavors of the orient’.
