We’ve never been to the Downtown Bistro & Grill (on Elizabeth Street) and their menu had the most options, especially for dessert (menu options listed below). I’m not sure we’d go back again for dinner but definitely for coffee and dessert after a nice walk by the lake. To start, they recorded our reservation for the wrong night so it’s a good thing I called to confirm! They were also sold out of Stella and only had NickleBrook on tap, which he doesn’t like, so Steve ordered a Chilean Merlot - tasted like antifreeze. My Shiraz was good though and Steve loved his dessert - crepes stuffed with fresh fruit and nutella. Might be something to try making at home?

Your Choice of Appetizer
Soup: Chef’s Daily Creation
-OR-
Salad - Pear & Fig: chilled mixed greens garnished with fresh pear, sundried cranberries, candied walnuts, stilton cheese, drizzled with mission fig port dressing
-OR-
The 441 Caesar: crisp romaine hearts tossed with freshly prepared roasted garlic dressing, crispy double smoked bacon, topped with parmigiano reggiano
-OR-
Peppercorn Shrimp: sauteed Black Tiger shrimp in a Madagascar green peppercorn Dijon cream sauce over grilled baguette (I ordered this one. It was good)
-OR-
Charcuterie: thinly sliced prosciutto, capicolla, bresaola, soppresatta, drizzled with olive oil served with grainy mustard and fresh baguette (Steve ordered this and didn’t like the meat so I switched with him - I thought it was great. A whole plate of sliced sausage, mustard and baguette. Add a slice of cheese and that’s a good lunch for me)

Your Choice of Entree
Sesame Crusted Seared Atlantic Salmon: fresh fillet rolled in black and white sesame seeds, pan flashed, topped with leek & lemon cream sauce, served with Saskatchewan wild rice and grilled asparagus (Steve had this one but only gave it a 6/10 because the fish was over done. Looked a lot like my dinner at Mom & Dad’s the night before but with better presentation, so I took a picture lol)
-OR-
10 oz. Veal Chop: lightly seasoned and grilled, topped with a wild mushroom hunter sauce, served with garlic mash and fresh vegetables
-OR-
Prosciutto Cordon Bleu: boneless chicken breast filled with Gruyere cheese and prosciutto, dusted with thyme scented panko crumbs, topped with a creamy garlic and spinach sauce, served with savoury roasted potatoes and sauteed mixed vegetables (I ordered this. Huge portion - had to bring half home!)
-OR-
Shrimp Risotto: tiger shrimp pan flashed with leeks, confit tomato, arugula, porcini mushrooms and lobster essence drizzled with white truffle oil
-OR -
Gorgonzola Penne: mild gorgonzola, fresh cream, sauteed leeks and double smoked bacon tossed with roasted walnuts and fresh penne

Your Choice of Dessert, Coffee or Tea included
Chocolate Cherry Brioche Bread Pudding
-OR-
Bourbon Pecan Pie (my first choice but it was a small portion)
-OR-
Crepe: filled with warm hazelnut, fresh fruit, topped with whipped cream (Steve gave this a 10/10)
-OR-
Berry Mousse

APPLE TURNOVER

• 1 pastry sheet (cut into 4 and pinch the seams)
• 2 apples
• 2 Tbs sugar
• 1-2 tsp of cinnamon or pie spice

1. Finely dice the apples. Add sugar and cinnamon. Mix well.
2. Place a small portion into the center of each “square” (along with a thin slice of cheddar cheese for good measure) and fold each of the 4 corners to close the squares.
3. Brush the edges with milk and press down with a fork to seal - but I didn’t bother with this step.
4. Bake at 375F for 13 minutes. Makes 4.

The whole experience was very relaxing and he made everyone feel very comfortable by opening with a discussion about limitations. Although I expected to have trouble breathing - that was not the case at all! I also found that having learned the body mechanics from Tai Chi, I felt less risk of self-injury from improper posture. I can see how starting off your day with a short sequence like that can mentally ground you and remind your body how to feel relaxed for the rest of the day. I liked it!

My BFF Allison moved to Nunavut last Wednesday and so far she’s really enjoying herself but her daily adventures are chaotic and hilarious (particularly since it’s not happening to me).”After 8 years of unfulfilling jobs, and feeling a little stagnant, I decided it was time for a change and packed my bags, left Toronto and headed up North.”

Anywho, Mommy actually wrote her a lovely note but Allie is also new to the technology and I’m not sure she knows how to approve the comments yet (found the comment -it was on an archived post. Woops!) but I did coach her through posting YouTube videos … speaking of which, this is her on The Steven and Chris Show wearing red lipstick (doesn’t she look awesome):

A highly recommended reading to cheer your day: http://auroraboreallison.blogspot.com/

It is also tied to the slogan “Bread and Roses” originated in a poem of that name by James Oppenheim, published in The American Magazine in December 1911. It is commonly associated with a textile strike in Lawrence, Massachusetts during January-March 1912 over fair wages and dignified conditions.

We often forget the significance of a small gesture like baking a loaf of bread, a small bouquet of flowers, or popping a note in the mail to say thank you for being an inspiration and a mentor. Is there a woman in your life that you can recognize today?  Mine is my Mom and I’m off to call her - hope you have a happy day!

• 2 lb (900g) boneless skinless chicken thighs, cut into ½” pieces
• 1 can diced tomatoes including juice
• 3 cups butternut squash, cubed
• 2 medium green peppers, cut into ½” pieces
• 1 small onion, sliced and separated into rings
• 1 cup water
• 1 tsp ground cumin
• ½ tsp ground coriander
• salt and pepper to taste
• 2 Tbs minced fresh parsley for garnish

Directions

In a 5-qt. slow cooker, combine the ingredients (except parsley). Cover and cook on low for 6-7 hours or until chicken juices run clear. Sprinkle with parsley and pour over couscous or quinoa. Serves 5 or 6.

Nutrition Facts: 1 serving (1-1/2 cups) is 384 calories, 14 g fat (4 g saturated fat), 121 mg cholesterol, 867 mg sodium, 31 g carbohydrate, 7 g fiber, 37 g protein.

Cookies from a mix

I got two great baking mixes for Christmas this year: cookies and brownies. The one I did this week for tea and knitting with my sisters you just add 1 egg and 1/3 cup butter. Bake 5-10 min and you have delicious cinnamon-sugar cookies. Very happy!

I’m also learning to knit - I have become somewhat obsessed with 1950s and 60s knitted suits. Meaghan’s going to try and teach me; I crocheted a shell and will make a co-ordinating skirt and jacket. I’m excited

Cover of Canadian How to Knit

• up to 1 Tbs each: cumin, onion powder, garlic powder
• ½ t (or to taste) of one of these: red pepper flakes, chili powder and/or cayenne
• 1 tsp ground white pepper

Combine and store in closed container out of the sunlight. Makes about ¼ cup.

For dinner tonight, we’re having enchiladas. I thought the sauce was something fancy, but no.

1. 1:1 Tbs of flour and oil. Stir constantly to form a roux, then pour in a jar (4 cups) of chili sauce, tomato sauce (or tomato sauce diluted with chicken broth). Heat through (or for the latter cook down for about 45 minutes to thicken).
2. Scramble fry beef with onion, drain (or rinse with hot water). Add taco spices and ¼ cup water. Bring to a boil, stir and let the water evaporate - this will evenly distribute the spices. I was going to add green pepper as well, but just noticed it’s still sitting on the counter, so I’ll proclaim that as optional lol!
3. I rinsed a can of black beans and then microwaved them in a bowl with water for 2 minutes to soften. I then drained and mashed them.
4. I also cooked ½ cup of white rice, which I mixed with the beef.
5. Swirl a scoop of sauce on the bottom of your baking dish, then one-by-one, dip small tortillas into the sauce, place 1 Tbs of beans and 2 Tbs of the beef mixture. Top with shredded cheese (I used a mix of partly skimmed mozarella and low-fat cheddar). Roll it up and place it seam-side down.
6. Fill the pan and then top with remaining cheese and sauce. Bake at  350F for 20 min to heat through. Serve with sour cream (or plain yogurt).

While I write this, it’s in the oven and my husband is yelling a combination of instructions, bizzare sayings I’ve never heard, profanities and occasional primordial or nonsensical screams at the tv (so if you find any typos it’s because he scared the crap out of me) - Canada is playing the US for gold in hockey Unfortunately it’s in OT so we’ll be waiting to eat - I don’t want mess on my floor, but gosh it smells good.

Happy eating. Go Canada Go!

You must wonder what 300 calories looks like? A lot actually, and very filling, but it look drastically different when you’re eating out because of all the oils used in cooking. A blog I follow on SparkPeople created a really dramatic post demonstrating how much of an impact cooking for yourself vs eating out would really have using pictures. I recommend taking a look at their post »