Whenever I dine at a Japanese restaurant, exploring the appetizers is one of my favorite parts. It’s impossible to pass up on Japanese-style gyoza and lightly salted edamame. Of course, every once in a while, we order something we’ve never had before and are completely blown away — like agedashi tofu.
If you dig tofu and you frequent Japanese restaurants, you’ve probably had your fill of this crispy and pillowy goodness. If not, your proverbial socks are about to be blown off.
I’m starting to understand the bowl meal craze. Actually, I shouldn’t say that I’m starting to understand it: I’m fully and completely in it. And it’s not even about the aesthetic or blogging about them (though they are incredibly pretty), but the ease. Oh, the ease.
Because I work from home, I’m a drifter. If I’m not sitting in my office tapping away at my keyboard furiously, then I’m drifting around the kitchen preparing food, setting up for photos, styling, etc. (Or doing laundry, emptying the dishwasher, mopping the floors and all of that other glamorous shit you probably don’t imagine me doing.) Since I don’t take a lunch break and simply eat while I work, a plateful of food that I have to balance over my knee or cut away at with a knife and fork is exactly what I don’t need. I need a vessel that I can carry around with one hand while occasionally spooning into it with the other. Enter bowl meal. They’re are also ideal when eating in the office; I don’t have to worry about dripping anything onto my laptop or messing up my desk.
They seem like just another trend at first glance, but bowl meals have a purpose.
I’ve never been a winter person. I’ve always been able to appreciate the darkness that crawls over summer’s end and drags us into the dead of the season, but winter itself can bugger off. Not that I can complain; I’m a Canadian-born gal living in the South. Sure, North Carolina gets “winter”, but nothing like the savage winters I experienced in Southern Ontario.
Albeit Southern Ontario hasn’t had much winter this year either. But, you know, global warming isn’t a thing. (Eye roll.)
Regardless of how mild of a winter it’s been, I am oh-so-ready to welcome Spring — and with that, March’s theme for the blog is a whole lot of green; vibrance and rejuvenation.
Eleven days ago, I went through a server migration for this blog. I wish I could say the transition was smooth, but it wasn’t. It was nightmarish. The blog itself remained live, which is the most important thing, but behind the scenes was all kinds of chaos and anxiety with a splash of defeat. I also had to redesign the site twice and, when I finally thought I was in the clear, I faced some major issues with photos losing quality once uploaded into the new theme. WHY ME. I mean, since this is a food blog, quality photos are kind of a big deal. It was one bump after another.
As if all of that computer-y techy stuff wasn’t bad enough, eleven days ago was also when I kickstarted my Elimination Diet in an attempt to try and sort out a possible food sensitivity. I haven’t been eating nuts, grains (rice, quinoa, etc.), legumes or beans, nightshades (tomatoes, eggplant, potatoes or peppers of any sort), citrus, dairy, eggs, soy, wheat or gluten and, much to my chagrin, no coffee. *collar tug* So basically, throughout all of that stress, I couldn’t even turn to pizza or beer to ease the pain.
Fact: carrot sticks don’t ease the pain.
I did however manage to survive, and I’m happy to report that I feel better than ever. Also, in a fit of desperation one evening while feeling deprived of ingredients, I created this Mediterranean-inspired cod steamed in parchment.
I’ve had it three times in the last 11 days. If you like fish, you need this; if you don’t, this might be a turning point.
Tofu lovers, your collective minds are about to be blown; tofu naysayers, you can easily swap this crispy good stuff for something that’s more suitable to your tastes, like shrimp, chicken, chickpeas — whatever. You do you.
All I truly care about right now is the fact that I’m bringing some bright flavors to the blog. Throughout the dark days of winter, we’re so engrossed by deeply-flavored dishes like chickpea curries, smokey chilis and belly-warming bowls of soup. Now that March is approaching and we’re showing symptoms of Spring fever, visions of grilled food and dazzling veggies are dancing through my head.
We are so close to warm weather. So close, in fact, that for the last three weeks my husband and I have enjoyed our weekly Taco Tuesdays on our fave local taco joint’s patio. THE PATIO. Let me remind you that I’m from Southern Ontario, where lake effect snow can haunt you well into April, so to enjoy dinner beneath the stars in February is unheard of to me.