This is what’s in the liquor cabinet. Not bad eh?

As you know, I am a huge scotch and beer fan. However every once in a while, I really crave a cocktail. Yesterday was one of those days. But sadly I have NO clue how to make one. So I googled a recipe, watched a video and minutes later I was chopping up watermelon to make my first ever watermelon martini. I feel so grown up!

A few years ago, my dinner guests asked “what should I bring”. I told them “bring everything you need to make a mojito – we never serve cocktails EVER”. He came with a huge bag full of EVERYTHING one would need to make a mojito. It was perfect and I was in awe.

OK back to the watermelon martini. This is how I made it.

a) blend watermelon in a mixer (I added a touch of lime juice too – a touch)

b) add vodka..I used some good organic Prairie  Organic Vodka

c) shake with lots and lots and lots of ice. Don’t you love my fancy shaker?

c) strain into a martini glass and garnish with fresh mint.

Please share your favorite cocktail recipes with me. I have till July 24th to enjoy a few cocktails before DD (darling daughter) comes back from camp.

In 1996, we discovered Ichiban Fish House thru good friends. Not only did they introduce us to this restaurant but they introduced us to Chirashi as well.

We have been eating Chirashi at Ichiban every since. No joke. Never tried anything else on the menu (except for sushi pizza and ikura on my birthday).

Back in 1995, the restaurant was only 1300 sqf and then in 2004 they expanded to 3,ooo sqf and they are still as busy as ever. I have really enjoyed watching this restaurant get busier and busier.

Why do we keep going back?

a) The chirashi has been consistently GREAT (i.e FRESH). Plus, for $9.95, it’s a super deal. ..we get edamame beans, tofu and miso soup too!! Not complaining. Oops – forgot to tell you what Chirashi is: Here’s my definition:  a bed of rice (in a box) with layers of fresh fish on top.

b) The owners: Roger and Sook are always there and always make us feel welcome. Talk about a hard working couple!!

c) Read a and b again!!

I really hope that you get to check out Ichiban one day soon. It’s worth the drive to Yonge/Sheppard. Trust me.

Ichiban Fish House

15 Spring Garden Avenue (Yonge/Sheppard)

416: 512 7899

As a dinner gift last year, I received  a Mr. Coffee Ice Tea Maker machine and I fell in love with it immediately. (another genius appliance…LOL). There is nothing like coming home on a hot day and enjoying fresh brewed ice tea that tastes like ICE TEA and not chemicals. The sad part about this blog entry is that it’s not available in Canada. The good news: They are available at Target and I happen to go to Buffalo on a regular basis so just send a request!! p.s $22 a unit

Here’s how it works:

Had a fun GNO (girls night out) with @Fortylicious. We headed down to C’est What to participate in an event which was part of  Ontario Craft Brewers Week. (June 19- 25).

They were offering samples at $1 – how could I NOT go? I mean seriuosly.

There were 27 beers to choose from but here’s what I consumed:

• C’est What Steve’s Dreaded Chocolate Orange
• C’est What Big Butt Smoked Dark Ale
• C’est What Caraway Ale.
• Mill Street Ginger Beer
• Hop City American Ale

All the beer had great color, aroma and were highly drink-able.  I couldnt complain.

Both of us had not had dinner and by 9 p.m were were a bit hungry (not thirsty anymore..HA) and I asked Heather if she had ever been to Poutini’s.

She said “no, never been”. So that took care of that. We hopped over to queen west and went to  Poutini’s. She loved it (of course ). We both love the TEENY WEENY portion size and the fact that they have a vegan gravy option as well. (there’s also an option to use Daiya vegan cheese too but we chose to have the delicious cheese curds)

I told her a story that I discovered Poutini’s on chowhound two years ago and I went to their opening at 5 p.m on a Friday nite in June 2009. When I arrived, there was already a guy infront of me, waiting for the doors to open.

We were the first two customers, so we tried the poutine, took pictures – END OF STORY.

TWO YEARS LATER – Poutini’s is celebrating their second anniversary. I’m in line and guess who is behind me? The same guy from two years ago. Again, we had poutine and took pictures. How cute is that story?

I love beer and I love Poutini’s. It was really a great night out.

For those of you who also love beer: Please mark in your calendar that the Toronto Beer Festival is taking place this year from Aug 5 -7  at Bandshell Park. I will be there soon as the gates open. Promise.

Tonite, I came home from work and wanted to make a quick dinner. However I had not gone grocery shopping (even though I visit 10 grocery stores a day…don’t ask). I did however, find frozen salmon, fresh broccoli and some rice in the pantry.

Before I continue, I need to give credit to two bloggers who inspire me weekly!!   1. Whats On My Plate and 2. No Recipes. (you will soon see why…keep reading)

Here’s what I did with the salmon USING NO RECIPE. (which is sometimes the best way to cook).

1. Take some honey and brown sugar and put it on a plate:

2. Mix the honey and brown sugar together then shmeer it on the salmon:

3. Place the salmon upside down onto a hot frying pan (ie the brown sugar-ed side)

4. It will bubble and become dark and this is good!!! Finish off in a pre heated 400 degree oven for another 10 minutes till its cooked in the middle.

END RESULT: this is WHATS ON MY PLATE using NO RECIPE!!! What a great dinner for a Tuesday nite, when I was tired and hungry and didn’t have a lot in my fridge.

Thanks to @norecipes and @wonTONfm for inspiring me.

I use to go to a nutrionist who told  me that it was ok to have ONE Timbit. How could I argue? Therefore I have been enjoying ONE Timbit for probably ten years now. I dont have a Timbit every day but I’m sure I have a Timbit 3 times a week

I usually order a sour cream glazed Timbit at my local drive thru but if I’m at a larger  Tim Hortons location, I will order the cinnamon or those powdered icing sugared Timbits.  A week ago, I noticed that Tim Hortons has introduced two new flavors. Naturally I had to try them. I am positively over the moon with the banana flavor. I tweeted about it and I received a tweet that it tastes just like a deep fried banana. Personally, I think it takes like a banana muffin. I’m crossing my fingers that that this flavor will be around to for a long long time.

The other flavor that was introduced was blueberry: Sorry – but it pales in comparison to the banana.

Congratulations to Tim Hortons on introducing a great new flavor to your Timbit line up. Now only if I could win a roll up and

win! PS. Special thanks to my DD, who helped me style the photo. It was her idea to put the banana in the photo!!

This recipe is called “Magic Pie” and indeed it’s MAGICAL. No fuss – no muss.

Here’s what you need:

Ingredients:

1/2 pkg frozen chopped broccoli, thawed and drained…Note: I used fresh broccoli (I slightly steamed the florets)

1 cup shredded swiss cheeese

1 can corn, drained

4 eggs

1 1/2 cups milk

2/3 cups Bisquick

salt and pepper to taste

dash of nutmeg

Preparation:

1. Lightly grease a 10 inch quiche  pan or deep dish serving dish. Pre heat oven to 375 F

2. Sprinkle broccoli, cheese, corn and onion evenly in prepared pan.

3. In blender, mix eggs, milk, bisquick, and seasonings on high for one minute

4. Pour over broccoli mixture.

5. Bake in a 375 degree oven for 1 hour.

This is the end result.

Actually THIS IS THE END RESULT…(ha ha)

Hope you enjoy this magical recipe as much as I do.

Disclosure: #1. I am part of the Life Made Delicious Connector Program and I receive special perks as part of the affiliation with this group. The opinion on this blog are my own.

On Monday, I read a tweet from @ErinLovesFood that said she was looking forward to going to the #BeerBoutique Party.

I tweeted back…”Party? Beer? How do I score an invite?”.

Six hours later I was at the Beer Boutique launch thanks to Dave Paterson who was the uber professional and returned my phone call,  on an extremly busy day for him. (He’s the brand manager for the Beer Store).

The Beer Boutique is located at 120 Lynn Williams, in  Liberty Village. As soon as I entered the space,  I loved it. Why? Here’s a few reasons.

a) the wall of “beer labels” has been replaced with REAL BEER  CASES.

b) the space is gorgeous ..take a look at this cool light fixture.

c) it’s small…so it’s not overwhelming.

While sipping beer at the launch, I was introduced to Sebastian Pigott, who is an actor (Being Erica), singer and musician. Not to mention a QT and a nice guy.

OK back to the beer. Kinda lost focus there for a second!!

When the Beer Store replaced the bottles on the wall, with PAPER LABELS…they lost me as a customer.  For the last few years, I have been buying beer at my local LCBO.

Now that there is a Beer Boutique, I will make sure that I will drop by Liberty Village more often. I really think that they are on to something, and you will be seeing more Beer Boutiques in the future.

If you havent checked out Liberty Village before…take a stroll one Sunday. There is a great farmers market, Balzacs coffee, The Village Cheese Monger and more.

Cheers!!!

I have a few friends that have been visiting Arowhon Pines for many years. FINALLY...it was my turn!!

I wanted peace, quiet, and relaxation and that’s exactly what I got. Oh yeah – I wanted to see a moose too!

Arowhon Pines is a slice of heaven, for many reasons.

Here’s some photos of what impressed me.

a) The dining room: Oh what a building….the location, the height of the structure, the fireplace, the windows and even the placement of the tables.

Here is the porch that surrounds the dining room . Definitely, the perfect place to hang out, either before or after a meal.

b) The food: Your stay at Arowhon Pines includes three delicious meals. There was always a lovely selection to choose from and I was ALWAYS FULL. I particularly loved that you could order an HALF PORTION. (which I did once). Plus the service was outstanding. I mean – OUTSTANDING. The dining staff were courteous, efficient and certainly well trained. Here’s a photo of the breakfast menu.

The appetizer table before dinner was also impressive.

c) The dock: I sat on the dock reading (for a change) and tried to figure out why Arowhon Pines was so different than the other resorts I have visited. I finally figured it out…ITS QUIET.

i.e no ski- doos, no motor boats, no fishing boats, no banana boats –  NOTHING BUT SILENCE. Not true – you heard the occasional loon!!

d) The surroundings: Arowhon Pines is beautiful. Not beautiful as in manicured lawns, but beautiful in the sense that the buildings, pathways, bridges, docks, gardens… blend in well with the surroundings.

Now lets talk about the moose!! I was on a mission to see a moose.  It was suggested to go out on the highway after dinner, as there would be a possibility of seeing moose on the sides of the road  licking the salt. BINGO!! We saw a mommy mooose and a baby moose. I think I sat staring at them for 10 minutes!!

I also saw a fox, some deer and a coyote…(off the highway again). Not bad eh?

Sadly I didnt take advantage of the canoeing, but I did participate in the pontoon tour and was struck by the beauty of this fabulous park that is only 3 hours from Toronto.

Thank you to the staff at Arowhon Pines, for introducing me to your resort and Algonquin park. Plus a huge thank you to @optimom for joining me.

Can’t wait to return in the fall. I’m sure the whole area is stunning when the leaves change.

Had some friends over for dinner the other night, which gave me the opportunity to try two new salads and repeat one favorite salad. I used tastespotting to look for new recipes and once again, I wasnt disappointed.

TOMATO/HEARTS OF PALM SALAD (I have been making this for years..its a winner) p.s this recipe is from a friend

Ingredients

2 containers of grape tomatoes (cut in half – this is the longest step)

1 can of sliced hearts of palm

corriander

1/4 cup of red onion

Dressing – (sorry I dont have the measurements….will you forgive me?)

vegetable oil

ketchup

cayenne pepper

Preparation:

Mix the tomatoes, hearts of palm, and red onion together in a bowl. Mix the dressing. Pour the dressing over the salad.

END RESULT:

SPRINGY QUINOA SALAD WITH SUGAR SNAPS, MINT AND GINGER YOGURT DRESSING

Ingredients:

1 cup quinoa

1/2 lb sugar snaps ( I had peas in a pod – so I used them instead)

1/4 cup sliced, toasted, almonds

1/4 cup fresh chopped mint

Dressing

3/4 cup plain yogurt

2 tsp fresh grated ginger

2 cloves garlic, minced

1 1/2 tsp fresh lemon juice

2 tsp sesame oil

1 tsp honey

Preparation:

Prepare quinoa. Add almonds, mint and snap peas to the quinoa. Mix together dressing and add to the quinoa mixture.

END RESULT:

NOTE: I bet this salad could be prepared with couscous instead of quinoa or even as a pasta salad.

Mixed Greens with a Buttermilk Herb Dressing

1/4 cup buttermilk

1/4 mayonnaise

tarragon, chives, parsley

a bit of minced onion or minced shallot

Preparation: Put all ingredients in the Cuisinart and pulse till the herbs are chopped. Pour the dressing over mixed greens.

END RESULT: