The trick with fall is not to spend any time lamenting summer's absence. Fall in Toronto will be gone before we know it. For all of three weeks, we get excited about pumpkins and beets, before we realize our six month sentence to these vegetables.
Still, I do like beets. I roasted some goldens and candy canes, with not particular plans for either.
Tossed the candy canes in the blender with some cream and horse radish.
Gah! What a great colour.
We'll be seeing these sauces later.
Sometimes, because Pots closes on Mondays, he gives away stuff on Sundays.
If you ate dinner at my house this week, and drank from this glass, you'd do well to tell me if you remember breaking it. It's been in my family for generations. My great-aunt brought it here from Poland.
I never tire of pork shoulder. Except when I somehow screw it up, like this one that I smoked for 8 hours, then tried to rush when reheating up for dinner.
Still, the leftovers were good: with beets and tomatoes.
Or over kale, with shallots. Yes, I am trying to eat more meat as garnish.
And more straight up vegetable meals or snacks. The little brown bits are anchovies.
I've got a slight neck fascination going on.
Not technically health food, confiting in duck fat.
But damn.
This'll likely go into some pasta.
Meanwhile, I eat like this. Started adding sprouts to my daily salad.
It is sad when apple and cheddar feels like an indulgence.
I thought this dude looked like someone I know.
Breaded and fried far too much eggplant (thanks Andrea for picking up more eggs and breadcrumbs)
Although there are worse things to have leftover than this eggplant parmesan.
Specifically, there was this much leftover. I feel excellent about having this much stock.
Still, I bought too much eggplant, because the only variety that day was jumbo.
So I roasted some, because anything else you do with eggplant requires crazy amounts of oil to fry it.
So my butcher said he'd just sold out of beef cheek. Then I attended Jennifer Mclagan's Odd Bits class at Good Egg. After the class I got my hands on the beef cheek that Mclagan was using for demo.
Seared and ready for a braise, with some lamb tongue and pork cheek that were thrown in, for comedic effect.
They ain't look so pretty at this stage, but the tongue is luscious.
Threw the tongue and cheek into a stew with cabbage and beets.
And such is my regular diet: tomatoes and tomatillos with chick peas.
Kale and chickpeas. Somehow I thought I'd eat with this wooden serving spoon, as if my mouth were six inches wide.
More beans and vegetables. Because SOMEONE said my diet was too brown, not green enough.
New Table, coming soon.
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