There are very few things more terrifying than realizing that half of another year has gone by. It’s a blink-and-you’ll-miss-it type thing that gets me every time. On the other hand, it’s also pretty indicative of all the great, not-so-great and indifferent things that have happened in the past 6 months.
Two Frenchmen rocking it out, 70s style, with Pharrell. It doesn’t really get better than that.
This super simple and delicious raspberry-rhubarb pie.
Fruit pies are one of the best things to “master”, in my opinion. The crust recipe can remain largely the same (my favourite remains the one I referenced here and here – it is dangerously delicious), and you can get creative with the filling. You just need to follow the rule of 3/4 cup sugar + 3/4 cup flour + vanilla extract (1 tsp) + enough fruit to fill the pie and be properly covered by the sugar/flour mixture. In this case, I used a container of strawberries and about 350g of rhubarb. To add a little extra goodness, I like to paint the crust with melted butter and sprinkle sugar over top before putting it in the oven (typically at 400 degrees Fahrenheit, and left for about 20 minutes or until the filling starts to bubble).
PicLab and Snapseed – by far my two favourite iPhone apps for adding font to photos and editing them, respectively.
This weekend for Canada Day. Extra-long long weekends are the best… Happy Canada Day to my fellow Canucks!
I stumbled on this song through the amazing We Are Hunted app in Spotify (the app was recently bought by Twitter and was launched yesterday as “Twitter #Music“, which is so far a super cool offering). The track reminds me a lot of Vampire Weekend and the almost island feel of the chorus makes me smile every morning on my way to work.
I saw Saru Jayaraman on an episode of Bill Maher about a week ago and loved how passionate and knowledgeable she came off. Behind the Kitchen Door is a look at what goes on in the restaurant industry (focused on the US, naturally) behind what we all normally see – the powerful lobby groups, the “sustainability” trend that isn’t very sustainable, and the difficulties restaurant workers have living within the economic system. Really interesting read, especially for someone who frequents restaurants quite a bit.
Dinner tonight or lunch tomorrow will be one of my favourite salads: pear + arugula + blue cheese (with mustard-vinegar dressing). It’s such a refreshing salad with so many different flavours (I like to also add candied pecans for a bit of sugary sweetness to further cut the blue cheese). I’ve been craving it all week, ever since I had a meh salad at work on Monday, and I can’t wait to have it again. Bonus: it’s quick and easy to make and requires very few ingredients. Every time I have a salad, I can’t help but think of this.
My fave! via the Food Network.
We recently purchased tickets to see The Lumineers on May 2nd, and I seriously can’t wait. Their album is pure perfection for me right now!