Gourmet Sunday

I think Spark and I have been feeling a little disillusioned with Gourmet Sunday as of late, even with the success of last week. It's tough work planning these meals, I tell you. Deciding on a theme. finding people willing to give up their Sunday evenings. Finding decent recipes. Grocery shopping. Cooking. And then, of course, cleaning. Motivation can be especially hard to come by knowing you have to wake up to Monday the following day. Regardless, we had (and will continue to have) enough PMA to whip up some delicious Mexican influenced treats.

Hosts: Take a guess.
Guests: Angela, Joelle, the Rennick.
Starter: Tortilla soup with avocado and soya pieces.
Main: Black Bean Burrito with sweet potato and veggie chicken.
Wine: 2007 Masi Modello Delle Venezie.
Other: Rennick's flask filled with Jack.

A quick run down would read something like this: Spark has taken on the role of master soup chef. He's good at it. I've made a few burritos in my. I'm good at it. Angela's guacamole never ceases to impress. Joelle brought over a bottle of green hot sauce picked up in Belize. She's good like that. Rennick is always on top of his game. Overall, a casual yet delicious dining experience. Peace.

Gourmet Sunday

Tonight was an important night in the history of Gourmet Sunday. A night we've been waiting for for some time now. Spark and I have been validated by a real life chef who has done time at Susr and some other swank restaurant in New York City. It's true, we are that good!

Hosts: Spark and Rob
Guests: Amy, Olivia, Slorach
Starter: Bruschetta
Salad: Cesar
Main: Home made Spaghetti with vegetables and tomato sauce
Dessert: Olivia made some ridiculous Banana Cake with Caramel and Whiskey Sauce.
Wine: 2005 Penfolds Shiraz

I borrowed a pasta machine from my mom and finally broke it out tonight. It takes forever to get the right consistency and takes just as long for the pasta to be pressed. I know why she never uses it. I think I may have broken the motor, too. However, I managed to make enough thick spaghetti noodles (thick Udon noodle size) to fill us all up. Spark took care of the sauce: a hearty vegetable sauce. I was hoping for a little constructive criticism from the chef, but all she could say was how good it all was. Boom! We are now open to the public.

Gourmet Sunday

Left Feet is the place to go in Toronto for all your ethical footwear needs. It's also the place to go once a year for some delicious chili. The annual chili competition falls on January 31st, which means Matt, Spark, and I have less than a month to come up with a winning recipe.

Hosts: Spark and me.
Guests: Amy and Tami
Starter: Vegetarian Quesadillas.
Main: Vegetarian Chili with a fresh Ciabbatta Roll on the side. (I wish I could disclose more information, but for obvious reasons the ingredients are temporarily classified)
Beverage: Corona.

The quesadillas were good, but I do need to work on my refried beans. If anybody has a good recipe, hit me up. The chili started out a little stewy, but once it thickened up, it was quite delicious. It's no secret that chili is often better the next day; Spark has just confirmed that this is in fact the case with our batch, too. The recipe will continue to evolve over the next few weeks, but to get a taste of this winter classic stop by Left Feet on the 31st.


* Photo is of my new grill. George has been retired.

Shark Fin Superstore.

Well, the holidays are over and it's back to work for most; shark finners included, I'd expect. Over the holidays I got to do some pretty cool things, but one that stands out is visiting the Pacific Mall in Markham. If you've never been, imagine Chinatown in a box. On top of having some amazing deals on bootleg dvds, it has a store devoted entirely to the sales of shark fins and their by-products. Shark fins by the thousands! And they come in all sorts or different sizes and varieties. It's a real testament to the hard work of the fishermen around the globe who work rigorously to make our waters safer to swim in.