Welcome to the weekend! I hope that you’re getting some relaxation and rest. I have been feeling a bit off and like I’m coming down with something the last few days, so will try to keep it quick today. It’s our nephew’s birthday party this weekend, and a record player stand that I ordered finally came in for pickup. If I’m still feeling icky, I’ll be staying home though. Not gonna be spreading sickness if I can help it!
We saw The Book of Mormon on tour this week and enjoyed a little Toronto day. It was a great time even though it always feels weird to do things like this during the week. the weather has been so dreary and wet around here, so a little weekday fun was just the thing. Big time January blahs! When we get into this stretch of winter, I really try to maximize the sunshine days and also just bump up the cozy vibes at home. Sending my best for a nice weekend! Be well ♥️
5 Things I’m Reading:
- How to Exercise When It Feels Impossible
- Confessions of a Recovering Forager
- It’s too easy to delete things
- How to be alone with your thoughts
- Restoring Ontario’s lost grasslands is as important as planting trees
5 Things I’m Enjoying:
- Loved reading the responses to this Reddit post about eating vegetables on vacation.
- Sipped on this non alcoholic Fin Soda Aperitivo when we dined out recently. One of the better NA drinks I’ve had! Super complex. 100% tasted like the real thing!
- We ripped through Fargo Season 5 so fast. Jennifer Jason Leigh chews up every dang scene.
- Hoping to rent Feeding Tomorrow this weekend.
- These sweet potato chips are so crispy, cruncy, and perfectly seasoned. My latest snack fave!
- I am trying to cut out dairy at my doctor’s recommendation. What do you use for the cheeses on homemade pizza?
I have been eating dairy-free pizza for so long that I honestly just enjoy it with sauce and veggies, olives, basil etc–ie no vegan cheese replacements. I do not like 98% of the vegan cheeses out there that are sold as mozzarella/pizza options. The texture is always off! My standards are admittedly sky high though. The only one that has a good texture and is actually palatable in my opinion is Miyoko’s mozzarella–it has that rich/silky quality and great flavour. Here in Canada, we have this excellent “goat” style cheese called Veg Nature that I quite enjoy sliced and broken up on a pizza. I always top the finished pizza with a sprinkle of my vegan parm as well.
- What air fryer do you have and do you recommend it?
I have an old Instant Pot Vortex and the Wonder Oven (with air fryer function) by Our Place. Both are good! The Instant Pot one is more powerful than the Wonder Oven’s air fryer function. But the Wonder oven does more things, is smaller, cuter, and has an all stainless steel interior, which I appreciate. If I was buying a new air fryer today, I’d be looking at the models with ceramic coatings.
- What’s your hair routine?
I only wash my hair once or twice a week with either Rahua’s hydration duo or La Biosthetique’s Long Hair shampoo and conditioner. For curly styling, I use LB’s long hair leave-in, Rahua’s control cream, and scrunch in this gel by Innersense. I apply all products to soaking wet hair and let it air dry for when I’m going curly. If I style it straight, I usually opt for leave-in conditioner only and let it air dry for the most part. Then finish with a dryer and round brush plus flat iron if necessary. I’ll rub a few drops of this hair polish through and be good to go!
- What do you think of the veggie chopper that everyone is using these days?
I’ve seen it on YouTube and it does look fun to use! I used to be so serious about cooking and would be dismissive of gadgets like this. Of course a sharp chef’s knife can get this job done, but this admittedly looks way faster. Also, if it helps people to cook more at home and feel less intimidated by the cooking process, I am all for it. My motto for 2024 is “let them,” and this extends to letting people enjoy their kitchen gadgets!
- How did you get into food/recipe content creation?
I started this blog in 2011 as a hobby and creative outlet after finishing culinary school and working in restaurants. It was just a fun thing to work on and express myself with! This was what feels like a lifetime ago when food blogs were really starting to ramp up and be a presence online. I kept working in restaurants and maintaining this website on the side. Then social media came into the picture a bit more and eventually I published a cookbook in 2017. Instagram was photo-centric at this time and I was lucky to have a lot of success with the platform before it was sold to Meta. Around that time, I started focusing solely on my website and social media content as a job. These days, I’ve kind of re-focused on my website/email list and much less on social media. I just don’t personally find Reels/TikTok and Instagram Stories to be very interesting anymore and as a result, I’m less inclined to build content around those platforms. There’s a lot of “sameness” in the feed. It honestly feels like the era of the influencer is changing and becoming less… influential I guess? I think people are much more savvy now and can detect when an influencer’s enthusiasm is purely motivated by monetary gain and the acquisition of followers. I think my age and time in the online content world is impacting my perspective though. Would love to read folks’s thoughts in the comments about this!