back into the swing of things…

Can I let you in on a little secret?

I … um… actually miss blogging.  Real blogging.  Not my wordless wednesday entries.  I miss talking with all of you.  I really miss sharing recipes …  and well … I think I might be ready to get back into the swing of things.

I’m sorry I haven’t been around.  You see … I just didn’t have the spirit or the energy to get out there and blog again.

For a long time I just baked.  No pictures, not a single thought of blogging.  Just the pure and simple act of baking was enough for me.

Then I pulled out my camera and started taking pictures.  I hardly ever got around to uploading them onto my laptop; much less edit them, but at least I was taking pictures.  A good solid step in the right direction.

And then … last week … I started thinking about what I wanted to share with y’all.

Would I tell you about my success at gelato making (thank you Katie & Marysol)?

Or would I inform you that baking in a tinny tiny  apartment in 40+ temperatures is not a good idea!!! (although the brownies that I made were kick-ass amazing)

How about sharing my obsession with making everything mini … mini cheesecakes, mini cupcakes, mini coconut macaroon tarts, mini lemon tarts

Or would I blog about my very first EVER strawberry pie?  Followed by my very first EVER raspberry pie!

How about my out of this world insanely delicious lemon cheesecakeDo you want to know about that?

Or maybe I need to start spreading the Edgar love again.  Don’t you worry … just because I haven’t been blogging about it, doesn’t mean I’m not there every Saturday … loving Marysol (and Simon and Katie) more and more.

And then there’s my obsession (yes – I am utterly OBSESSED) with masterchef australia.  Best coking show EVER.  In my humble opinion ;0) (thanks Jenna for telling me about it)

See … it’s all starting to come out.

And so … this is my first attempt.

I can’t (and won’t) promise you that I’ll be blogging fast and furious like I used to.  But my goal is to share with you some of my adventures in the kitchen.

And so … I’d like to thank all of you who have been visiting my blog … patiently waiting for a new entry.  Thank you for sending me kind emails. And thank you for reading it in the first place.

Oh yeah … you might be wondering where the recipe is today?

Um… well … I actually don’t have one on me at the moment.  So you’ll just have to wait a day or two longer.  But don’t you worry … my adventures in my kitchen (and other peoples kitchens) will continue.

Welcome back to the twisted chef.

wordless wednesday … bnb

This is a non-food, non-baking blog entry.

This one is for my big brother.

Go to Montréal. 

Head to the corner of Clark & St. Catherine St.  

Just go.

Cuz on the corner you’ll see this…

The most amazing mural of my big brother.

Done to honour his memory, his love of his city… his music and his spirit. 

It’s even more awesome in person.

thank you A’Shop for doing this. 

wordless wednesday: brookstreet @ oz

Ok… so this is supposed to be wordless.  It won’t be completely wordless.

The last Monday in June was Oz Kafe’s Industry night.  This time the chef in residence was Kyle Christofferson (formerly of Luxe Bistro, and now at Brookstreet)

I only have this to say….

Kyle Christofferson – your charcuterie plate was brilliant.  Just amazing.  All that duck.  Holy mother of pearl.  DEE-LISH.  Crispy duck skin… sigh.  Actually… the duck rillette is worthy of a million signs. 

jenna from little red kitsch’n was also taking pictures while dinning…

Next came the raw bar: oysters, tuna and lox.  The oysters were served ice cold.  Perfect.  Tuna tartare with chopped coriander.  I think I only ever want to eat it that way from now on.  The flavours were so spot on. And the lox was served simply and classically.  There is absolutely nothing wrong with that ;0) 

Third course… barbe-à-que … rootbeer ribs, tournedos, pork belly, coleslaw and broccoli… and cheetos on top of scalloped potatoes.  For realz.  Kyle added some cheetos to the plate.  I messed up the pictures… plus, somehow, I just couldn’t make it look good. 

The highlight of that dish was by far the pork belly.  Mother of pearl that was some delicious, fatty, heavenly pork belly.  And obviously…I don’t have a picture of it.  But believe you me… that pork belly rocked

The meal ended with dessert, hot chocolate (lave cake, vanilla dolce de leche ice cream and strawberries).  My pictures just didn’t turn out… and in my humble opinion, it was the least successful of the 4 courses, but still good.  Just not charcuterie good.  That… that was just plain ol’ awesome.