Charcoal Waffles ♡_♡

Mmmm, pizza. It’s been a while since I’ve had truly, truly amazing pizza and this one from Lamanna’s, an Italian bakery and hot table in Scarborough, did not disappoint. Smothered in provolone and mushrooms, the toppings were simple and tasty – but the crust, charred to perfection, was my favourite part.

Dessert? Large gelato with a scoop of pistachio and a scoop of hazelnut (check out that size compared to the little gelato spoon and my water bottle!) – followed by an unpictured lobster tail cream pastry. Talk about an amazing lunch!

Another day, I had lunch at Light Cafe in downtown Toronto, a chic and modern new spot in Baldwin Village.

The truffled mushroom croissant is their specialty, loaded with creamy truffle mayonnaise, sliced tomato, shiitake mushrooms, and lettuce. The croissant was toasted and tasted fresh. Salad was dressed in sesame, and had plenty of fresh tomatoes inside.

The soup was another highlight: rich, creamy, savoury Lobster Bisque!

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For dessert, I had to order the famous Light Cafe dish – black sesame waffles. There were four heart-shaped black sesame waffles, made with charcoal for that incredible colour, a little vial of rich sesame syrup, a scoop of vanilla ice cream, and a scoop of black sesame ice cream. All of it was devoured. 😇

Waffles with ice cream is hands-down one of my favourite desserts of all time, and bonus points for special-flavoured waffles like ube (purple yam, specialty of the Philippines), black sesame, or red bean.

This is one of my favourite photographs from my trip downtown. I love how 50% of it is that urban traffic look with trees in the back, and the other half is a pretty lake with trees, and apartments in the back. The contrast is cool!

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The reason for my Toronto trip? Stock. Up. On. Muffins. Since I don’t go downtown very often, and I won’t be going often anymore since it’s starting to get chilly, I bought plenty of muffins, chopped ’em into thirds or quarters, and stashed them in the freezer. These are some of the muffins I remember:

  • blueberry streusel
  • blueberry bran
  • plain blueberry
  • blueberry scone
  • lemon poppyseed
  • carrot
  • banana chocolate chip
  • mixed berry and oat
  • cornmeal
  • lemon currant scone
  • ginger scone

There were definitely more, but that’s all for the ones I can recall. 😎 Apparently, I seem to like muffins a lot?

Excitement. In the form of a delicious plate of coconut Thai green curry with broccoli, mushrooms, onion, and carrots – and in the form of a new book. Sci-fi isn’t really my genre, but this one, RUSH by Eve Silver, had me intrigued all the way through.

A trip to the library meant I took lots more snapshots of the books that are on my to-be-read list. I can’t wait to take these out and see if they’re good.

On Mid-Autumn Festival, which is like Chinese Thanksgiving, I had an incredible meal at a buffet called Dragon’s Pearl, with friends of my grandfather. I. Love. Buffets. So what did I enjoy this time?

  • yorkshire pudding, mashed potatoes and gravy
  • steamed ginger and scallion fish
  • Japanese sweet egg, bean curd sushi, other assorted sushi
  • stir-fried vegetables, crispy stir-fried noodles
  • peking duck on a flatbread, with sweet and sour sauce and cucumber
  • creamy crab salad
  • crispy shrimp cakes
  • garlic mussels
  • grilled salmon and plaintains

Dessert was just as delicious.

  • tiramisu
  • green tea cake
  • sweet sesame mochi ball (favourite)
  • regular cheesecake
  • unsweetened cheesecake
  • bread pudding with golden raisins, whipped cream on top (#2 favourite)
  • English trifle
  • kiwi custard tart

Do you like buffets? I’m a sucker for variety, so I adore buffets!

One morning, I had some quiet time to myself in the office so I started designing a new poster for the Integumentary System, which is the system about human skin, hair, and nails.

Totally random note here. This is such a beautiful logo! I like graphic design a lot and want to learn more about designing lettering.

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Speaking of graphic design, I’m creating a PDF doc of Anatomy-related study tips. The entire study guide is written out now, but I’m figuring out how I’d like to design the other pages. What do you think?

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That’s pretty much it for today, guys. Hope you all have the most wonderful rest of the week. 🙂

The Best Food Court Meal I’ve Ever Had

Hey, hey, hey! Quick update on everything, now that September is coming to a close.

Yes, I know that many of my previous posts were flashbacks to my short time at home in BC. And as much as I wish I was back in BC, chowing on croissants every morning, I’m actually living in Scarborough, a quiet, academic suburb of Toronto. You might remember the little tour post that I did of my room/bathroom/kitchen and my office at work.

Remember my day at SLXCA in downtown Toronto? On the same day, I went to the Kensington Market, where I stopped at Hibiscus Cafe and devoured this buckwheat crepe with brie, roasted apples, pecans, arugula, and avocado. Super beautiful, yes, but the flavours needed a little something (maybe pepper?).

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Most of my eats at home have been simple, but oh-so-delicious. This quiche was from the farmer’s market, and I’ve been purchasing one little one every week. Truly the best crust I’ve ever had.

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Soups have also been making regular appearances, along with scones.

I found out recently that the uwaterloolife Instagram account featured me! I’ve seen my paragliding photo from Nepal 2016 used in several University of Waterloo Study Abroad advertisements. I was thrilled to see this post, shared with me by a friend, since I don’t have my own Instagram.

Pumpkin seeds, guys! Why did it take me so long to fall in love with them?

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On a tragic note, I finished all my sunflower butter. I suppose that merits another trip to Trader Joe’s once I return to BC? 😏

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Life at the college has been good, too. My students, for the most part, have been incredibly dedicated, well-prepared, and ready to learn and work hard. Thank you ❤

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Check out this stunning stretch that I walk down, each time I go to the Dollarama, Bulk Barn, and Food Basics plaza. Gorgeous, right? I had no idea that Scarborough would be so dramatically different from downtown Toronto.

Dollarama is a lifesaver. I love my soft slippers and the Halloween decorations that I purchased for my office. It’s never too early for Halloween, if you ask me.

Now this! O-M-G (part 1). On Saturday, I visited Scarborough Town Centre, the local mall, where I enjoyed this amazing lunch from Naan&Kebab. You see, I was expecting a greasy, sticky mess with dry, hard pieces of chicken, and perhaps a couple limp leaves.

Nope, nope, nope. What did I get instead?

  • two generously-sized pieces of piping hot, toasted naan bread
  • a large helping of basmati rice cooked in savoury beef broth, mixed with shredded carrots and plenty of plump, juicy raisins
  • six large, tender, flavourful and spiced chunks of chicken
  • a creamy, rich, and spiced just-right chickpea stew
  • romaine lettuce, red cabbage, mixed vegetables, and two types of salsa, with a creamy spiced yogurt on top

For less than $12. I tried to save half for a future meal, but I knew after my first few bites that it wasn’t happening – it was too fresh and tasty, so I happily finished it all. Next time, I’m going to try the paneer version!

Sweet Jesus is pretty much a legend in Toronto. Everyone knows about it, and most people have tried it. Well, on Saturday, I got to see what the hype was all about. I chose the vanilla and chocolate swirl ice cream. A generous drizzle of Nutella was artfully drizzled on top of the soft serve, and the entire thing was coated in crunchy chopped pistachios and cornflakes. The soft serve itself reminded me of Costco ice cream. My only complaint is that it was physically hard to eat, simply because of the size of the ice cream compared to the size of the cup. It got pretty messy, but I should have asked for a larger cup, or at least some napkins.

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The same day, I cooked up a vegetarian chili for dinner.

Vegetarian Chili

Serves 4-6

INGREDIENTS

  • 1.5 tsp oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped carrots
  • 1.5 cloves minced garlic
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped celery (I omitted since I didn’t find any)
  • 1 scant tbsp chili powder
  • 3/4 cup chopped mushrooms
  • 14 oz can diced tomatoes with liquid, chopped or crushed
  • 10+ oz kidney beans
  • 10+ oz black beans
  • 5+ oz whole kernel corn
  • 1/2 cup pumpkin puree
  • 1 tsp ground cumin
  • black pepper
  • cayenne
  • cinnamon
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil

INSTRUCTIONS

  1. Heat oil and saute all vegetables with chili powder. Add salt.
  2. Stir in tomatoes, kidney beans, black beans, and corn. Season with remaining spices. Stir in pumpkin.
  3. Boil, then reduce heat to medium.
  4. Cover and simmer for 20 minutes. Stir occasionally.

The chili itself was a winner! These are some of the topping ideas that I’ll be using next time. This time, I kept it simple with some shredded cheddar.

TOPPINGS

  • cheddar cheese (personal favourite)
  • sour cream, creme fraiche, or thick plain yogurt
  • lime
  • avocado
  • cornbread
  • rice

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I saw some kind of list about Top 10 Fall Soups (or something!), and had the urge to create a big pot of chicken and wild rice soup. Since I didn’t want to buy and cook chicken, I subbed in an entire carton of white mushrooms. I really enjoyed this soup, especially on the second day with extra salt.

Creamy Mushroom Wild Rice Soup

Serves 5

INGREDIENTS

  • 3 tbsp butter, or oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • white or cremini mushrooms, sliced
  • shallot
  • 1 clove minced garlic
  • 1/4 cup AP flour
  • 2 cups milk
  • 3 cups chicken broth
  • 1 cup cooked wild rice
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • black pepper

INSTRUCTIONS

  1. Melt butter in a large pot over medium heat.
  2. Add onions, celery, and carrots. Cook until tender, about 7 mins. Add mushrooms and shallot.
  3. Stir in garlic clove. Cook for another minute, until fragrant. Add flour until dissolved.
  4. Slowly stir in milk, 1/4 cup at a time, stirring frequently until thickened. Add broth, wild rice, parsley, garlic, thyme, bay leaf, and season with salt and pepper.
  5. Bring to a low boil. Reduce to simmer, cook for 30-40 minutes.
  6. Remove bay leaf.
  7. Serve!

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And that’s pretty much it for today! I hope everyone has a wonderful weekend.