August 2008 Archives

Awesome!!! Come to See Me!!!
By Lydia on August 23, 2008 5:27 PM| | Comments (1)
Then band I sing in, currently called "Theists," is playing tonight at Rocky's on Ottowa. The show is at 10ish and we play first, then The Postures, then Julio Gomez. Cover is 3$.

Come! Marvel as Ken plays accessible pop music! Gaze in wonderment at the reel to reel drum track. Place bets on whether I fuck up and cry! Just kidding, I think...
Vacation Pt. 2
By Lydia on August 21, 2008 5:07 PM| | Comments (1)
Tuesday August 12th 11pm
The little girls wanted to make cookies. Instead of using the tried-and-true recipe on the back of chocolate chips, Carrie insisted on calling a friend from her bougie La Joya prep school for a special one. This recipe, however, called for shortening instead of butter. Unfortunately, due to the crazy inconsistent stocking of the Mactier grocery, there was no Crisco to be had, and the girls decided to make do with lard. Jokes and faux gagging ensue.

Thursday August 14th 8pm
Ted and Courtney drove up yesterday, and I am officially a Bad Influence. Courtney got eye-deep in pamplamous and gin, and spent the night groaning "How did this happen???"

We did make dinner, though, so we deserved a drinky treat. Cooking with Ted is funny. I mean, he is a great cook; he spent years cooking in restaurants, and he cares about food. The problem is that given his expertise our dynamic is Ted= alpha cook, Lydia= beta cook. I am generally relegated to chopping. I will be half-finished with samosa filling, a dish I have made, like, a million times, and standing there with the spatula messing with it, and Ted will come over and grab the pan and start doing that fancy-shmancy flipping manouver line cooks do, and there I go back to the cutting board. I am not saying I don't like having a BF who makes delicious food, I just want equal rights at the burners.

Thursday August 14th 11:05pm
I actually have a friend who has "never eaten fish."

Friday August 15th Dinner
Josie made great dinner today. She calls it Angry Pasta:

6ish cloves garlic, smashed
1/2 half palmful red pepper flakes
1 big can diced tomatos
olive oil
chopped parsely to taste

In large frying pan heat olive oil, add garlic and pepper flakes and saute until very brown but not black. Remove from heat for a couple minutes, as otherwise the splatter will get you, then add tomatos, and salt and pepper to taste. Cook. Add cooked penne or whatevs and serve with parsely and parmesean.
Vacation Pt. 1
By Lydia on August 20, 2008 3:29 PM| | Comments (3)
Sunday August 10th. 5PM

I am standing in the walk-in beer cooler at the Port Huron Duty Free. I am surrounded by enough cases of beer to make a really amazing castle fort, one with turrets and a moat. The problem? Constructing a scale model of Camelot may in fact be the best use of this beer. I know I've expounded before on the greatness of even shitty beer, but what kind of a country lets Molson be the creme de la creme? When given a choice between 8 different bullshit lagers how excited can I be? Alexander Keith's is the obvious choice, given its cheapness and its slogan: "Those who like it like it a lot."

Sunday August 10th 11PM

Alexander Keith's is purportedly an IPA, but this is a grievous misnomer. It is an IPA like Schlitz is an IPA. Also, Keith's is oddly sweet, with a sacchrine mouthfeel.  Still, its vacation, so I drink three.

Monday August 11 6PM

I spent all day on the floating dock reading Gossip Girl, and now I feel a little dizzy and a little sick. Its unclear which influence is the cause. Its cocktail hour, which is when the family gathers around gin on the porch to argue. The topics vary, but today's is the Atwoods, my dad's cousins who we share our cottage with. We don't get along for various reasons including 1. They are really rich. 2. They have jobs like "Head of Construction for Wal-Mart," and "marrying for money and never working a day." 3. They don't like us; once my dad hitchhiked up to the cottage when they were there and they wouldn't let him stay. They stranded him at the dock and wouldn't come to fetch him. He just had to hitchhike back.

I have never met most of this part of my family, and I think thats weird.  My cousin Brianna and I decide that come summer we will make an epic journey to see all our estranged family and we will document the whole thing and become internet celebrities.

Tuesday August 12 1PM

There are 14 of us staying here at the moment, and that means that every day someone has to go grocery shopping. There is just no way to keep that much food in one house, not to mention that much beer.  Shopping is a pain, and it involves a boat ride and a drive in the car. The grocery at Port Carling is OK, but strange. It is designed for cottagers, so it has pate, but no kale; prepared peanut sauce but no parsley. We make do with creative substitutions, and stock up on all the amazing Canadian foodstuffs we go without most of the year. Pamplamous is my sister Fiona's favorite, and is a grapefruit soda with half sugar, half aspartame.  I think its totes nast, and much prefer the limonata- sparkling lemonade that is not a million dollars like that stuff you can get at Russo's. The Canadian stuff is, like, spartan brand equivelent. We also search for crumpets. Crumpets are similar to english muffins, but are not to be split. Actually they are like a cross between injara (that ethiopian pancakey bread thing) and english muffin. They are nicknamed "butter sponge" and my mama hates them. The odd thing is that they are very hard to find. The stores seem to be forever running out, and that damn Dempster's truck never shows up with fresh supplies. Crumpets, therefore, are a special treat.
Squid & Soju
By Lydia on August 7, 2008 11:30 AM| | Comments (2)
Sure has been a while! My stolen wireless connection has mysteriously dissapeared, so i snuck down to vertigo early to write this, but wouldn't you know it, I am still pressed for time. I've been so lazy about food recently. Just been buying bread and cheese at Nantucket/Martha's and vegetables at the market, but last week Ted and I made it down to 28th St.for Korean Feast.

Seoul Garden is an island in mall parking lot sea, which, for me anyway, always seemed like a bad omen, a portence of commercial, mass-produced food to come. I was so wrong. The place is quite decked out; linens, silver, fish tank-backed bar, no indoor waterfall, but you can't have everything. Misleadingly, Seoul Garden is not a wholy Korean restaurant. There was only one page of Korean dishes on the menu, the rest being a substantial portion of "chinese," and quite a bit of sushi. We flipped right to the back though, really, how many times do you need to eat beef with broccoli?

Ted and I ordered Stone Bowl Bibimbap and something I am probably misremembering as being called "Squid Plate," as well as a bottle of soju. Soju is a distilled rice liquor, light on alcohol, and it tastes like a watery, sweet vodka.  You drink it in tiny shots, and I think it is more fun than delicious.

I am so disapointed that my internet at my house is AWOL, as otherwise I would have poorly-taken full-color pictures to show you all of the glory that is bibimbap and twirly squid. The former comes in a heavy, hot stone bowl, and is basically a huge mess of rice and vegetables and maybe meat, and an egg on top. I had been hoping the egg would be raw, as is sometimes the case, but no, it was fried, and did nothing to lubricate the contents of the bowl. So be it. The whole dish gets stirred together before eating, and it was great, with lots of textures and flavors and all the seaweed I've been missing.

Squid plate was marginally less inticing, but still good. The squid had been cut in a strace way that almost imitated large cilia, I am unsure whether this was just a cosmetic shaping, or whether it served some tenderizing purpose, but it was pretty sweet looking.

One of the best things, I think, about Korean food is the startling array of little condiment dishes which accompany everything. They are called banchan, and we had such delights as kimchi (totally requisite,) picked daikon, picked parsnip, chili sauce, and god knows what else.

Totally delish, and I really have to go, Dana is standing over me waiting to put more stuff in the Vertigo Amazon store, and I think she's pissed. Shit.
Squid & Soju
By Lydia on August 2, 2008 5:57 PM| | Comments (0)
Sure has been a while! My stolen wireless connection has mysteriously dissapeared, so i snuck down to vertigo early to write this, but wouldn't you know it, I am still pressed for time. I've been so lazy about food recently. Just been buying bread and cheese at Nantucket/Martha's and vegetables at the market, but last week Ted and I made it down to 28th St.for Korean Feast.

Seoul Garden is an island in mall parking lot sea, which, for me anyway, always seemed like a bad omen, a portence of commercial, mass-produced food to come. I was so wrong. The place is quite decked out; linens, silver, fish tank-backed bar, no indoor waterfall, but you can't have everything. Misleadingly, Seoul Garden is not a wholy Korean restaurant. There was only one page of Korean dishes on the menu, the rest being a substantial portion of "chinese," and quite a bit of sushi. We flipped right to the back though, really, how many times do you need to eat beef with broccoli?

Ted and I ordered Stone Bowl Bibimbap and something I am probably misremembering as being called "Squid Plate," as well as a bottle of soju. Soju is a distilled rice liquor, light on alcohol, and it tastes like a watery, sweet vodka.  You drink it in tiny shots, and I think it is more fun than delicious.

I am so disapointed that my internet at my house is AWOL, as otherwise I would have poorly-taken full-color pictures to show you all of the glory that is bibimbap and twirly squid. The former comes in a heavy, hot stone bowl, and is basically a huge mess of rice and vegetables and maybe meat, and an egg on top. I had been hoping the egg would be raw, as is sometimes the case, but no, it was fried, and did nothing to lubricate the contents of the bowl. So be it. The whole dish gets stirred together before eating, and it was great, with lots of textures and flavors and all the seaweed I've been missing.

Squid plate was marginally less inticing, but still good. The squid had been cut in a strace way that almost imitated large cilia, I am unsure whether this was just a cosmetic shaping, or whether it served some tenderizing purpose, but it was pretty sweet looking.

One of the best things, I think, about Korean food is the startling array of little condiment dishes which accompany everything. They are called banchan, and we had such delights as kimchi (totally requisite,) picked daikon, picked parsnip, chili sauce, and god knows what else.

Totally delish, and I really have to go, Dana is standing over me waiting to put more stuff in the Vertigo Amazon store, and I think she's pissed. Shit.