Purple Waffle

Screen Shot 2017-04-06 at 2.30.28 PMSeline, my lovely little 17 year-old sister, will be going into Grade 12 in September. These are the courses she chose. Seline wanted to focus on courses in the world of arts, potentially going to law school in the future. Her Grade 12 schedule looks dramatically different from mine. While she is taking courses like economics, law, and Japanese, I studied biology, chemistry, and physics. Good job, Seline!

 

On Tuesday night, I did two yoga classes and went to Platito Filipino Soul Food, a restaurant in Baldwin village. I savoured this dish of fried shrimp, crispy squash, coconut milk sauce, and green beans with a side of steamed rice. The best part of the dish was the creamy, crispy squash – and the worst part was when I fully bit into a massive chunk of raw ginger. I nearly died.

The dessert that followed was absolutely spectacular: an ube (purple yam) waffle topped with ube ice cream, two sticks of a Filipino snack, and shredded macerated coconut. The waiter initially hesitated when I ordered this and asked if I wanted to switch it for the smaller ube cheesecake, meant for one person. He told me that this waffle was meant to serve 2-3 people, but I had to try it!

And of course I demolished the entire thing. Crispy, rich, with the slightest hint of saltiness (just perfect), I loved the combination of textures, flavours, and temperatures in this glorious dish.

Another day, I used leftover spaghetti sauce to make shakshuka. Simply heated up the sauce in a nonstick pan, cracked in two eggs, and covered it up for five minutes while I toasted some bread for avocado toast. I topped the eggs with some parmigiana regiano cheese and it was lovely.

Yesterday, I left work early and went to deKEFIR, a frozen kefir shop in the Bay-Adelaide Centre in the Financial District of Toronto. It was my first time trying frozen kefir (you all know how obsessed I am with good old froyo), and I was pleasantly surprised. A little tart, sweet (though not as smooth and creamy as gelato), with a rich dairy flavour, the kefir itself was fantastic. I had four toppings:

  • Quinoa Qrunch (like puffed rice, but made with quinoa)
  • candied walnuts
  • chopped pineapple
  • crunchy pie crust

The quinoa was my favourite part. This was the regular size and cost $5.30.

A few days ago, I made a Thai yellow curry! I had a package of mix that I whisked into a can of coconut milk, and added chopped butternut squash, broccoli, and mushrooms. This tasted fantastic over a mixture of quinoa and chopped, steamed cauliflower. Thai yellow curry is meant to be made with white potatoes and beef to stand up to the hefty, gingery flavour of the curry, but I really liked how the broccoli soaked up the flavour.

Last time, I shared a recipe for banana chocolate almond flour squares. I’ve been loving these little squares so much! I use them to top my oatmeal, my yogurt, and everything in between. It’s creamy, rich and chocolatey, and has the lovely texture of almond flour. It tastes incredible with peanut butter.

Yum! What could make a better breakfast?

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Aerials season is over! I am going to miss this place.

Mom finally opened the package of masala that I bought in Nepal, 10 months ago. She used the fried rice masala to make rice with eggs and peas. While the flavour was fantastic, she wished she had some chopped beef or chicken to add into the rice. Nice cooking, Mom!

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I think that’s it for today! Not much has been happening recently, except for the sad fact that I have only 15 more days of work left before I go back to Waterloo for school! I am going to miss Toronto, but trying to make the best of it while I’m here.