Watermelons on the bank of the Irrawaddy River: Traditional Myanmar Bean Sprout Salad — using chickpea flour in the dressing!!! Roasted pumpkin with mayo: A road where all the stonecutters create marble Buddhas: And leave some of the faces for later: Covering themselves in marble dust: While the monks hang their robes out to dry. […]
Shwedagon Pagoda is the most sacred Buddhist pagoda in Myanmar as it contains Buddha relics (including 8 strands of Buddha’s hair). Upon arrival at the temple complex, we saw a Bodhi tree, which came from the same seed as the tree under which Buddha achieved enlightenment — we visited a relative of this tree in Sarnath, India […]
We started our morning with a visit to the massive Reclining Buddha: Which houses the reclining stray dogs: Then a trip through Downtown Yangon: And then lunch! Our first taste of Myanmar cuisine was at Padonmar Restaurant, and included a divine Inle Tofu Curry. Tofu here is made from chickpea flour and has a gelatinous texture. I […]
Airport bookshops always have the best finds. Prepare for deliciousness… I am inspired!
Greetings from Bangkok! It’s already proving delicious!! Evidence 1 — Yolk of perfection: Evidence 2 — Fresh honeycomb: A perfect method for coping with jetlag!
Vegan MoFo has meant that Ashley and I have spent a lot of time in the kitchen. Today was just too beautiful to stay inside, so we went for an adventure: lunch at Tori’s Bakeshop, followed by a walk on the boardwalk. I’ve heard lots of good things about Tori’s Bakeshop, but hadn’t been yet… […]
As much fun as we had touring the aging rooms at Monforte Dairy, we also got down to business and made some cheese. Char is a strong and devoted cheesemaker at Monforte. She took us in hand for the day to show us the process of making Monforte’s Black Sheep cheese, a sheep’s milk cheese […]
On Saturday, I traipsed off to Monforte Dairy in Stratford, Ontario. I’m taking another cheese class (this time it’s “Cave Aged Cheese” — all about the affinage process, which is what you do with cheese as it ages to make it extra delicious). Our teacher, Ruth, is the owner of Monforte, and so invited us over get our hands in the cheese vat to actually make some cheese! Stay tuned for that post… we not only made cheese, but we’re going to take it through the affinage process ourselves. But in the meantime, I thought I’d share some of the beautiful cheeses that Monforte is making.
Ok… I’ve been trying to figure out how to share the jaw-dropping amazingness of all the sites we visited during our train journey throughout Karnataka (a state in South West India full of World Heritage Sites). And unless you want to come over to my house and see hundreds of photos, I think the best […]
I have the most amazing adventure to share with you: while we were in India, we took a 6-day train journey through the state of Karnataka in South India (from Bangalore to Goa). It was magical, life-changing, spiritual, educational, and full of delicious things to eat. Traveling by train on the Golden Chariot was like […]
Kitchen Operas 