Gluttony: Open-Your-Face Sandwich

I love avocado... can you tell? This tasty delight is an open-faced sandwich made with a baguette. I always buy a baguette and it gets so hard by the time I get around to eating the whole thing. SOLUTION: microwave pieces with a bowl of hot water. The steam from the water will add moisture to the bread and it's back to its old self.

Open-Your-Face Sandwich:

• Baguette
• Dijon Mustard (with seeds)
• Cucumber, thinly sliced
• Tomato, sliced
• Avocado, sliced
• Old Cheddar (I used some that was aged one year, but I like it a bit bolder usually), sliced

BROIL THAT SHIT FOR 5 MINUTES. And try not to burn yourself like I did. Remember to chew.

Gluttony: FRESH - Buddha Bowl

The Buddha Rice Noodle Bowl from Fresh is just incredible every time I visit the restaurant. Fresh is a Toronto-based vegetarian eatery with a few locations now open. They serve fresh (duh), delicious, healthy meals and the owner has published a couple of recipe books that showcase their regular and their juice menus. I've recently picked up ReFresh, the second edition of the original menu - DIVINE. It lists all of their dishes with instructions, sauces, veggie burgers, juices, marinades... you name it, they have it, and you'll be drooling the moment you get past the first couple of pages. Tonight, Irene and I made the Buddha Rice Bowl, but I substituted the rice for Soba noodles. It's their most basic Bowl dish in terms of flavours and spices, using a peanut sauce for the main kick.

Start layering the bowl with noodles and then the marinated tofu in the middle and pour over top some of the peanut sauce (OHH SO GOOD). Add bean sprouts and cilantro, then some tomato and cucumber. DONE. How easy was that? Just waiting for the tofu to marinate was the hardest part because I was so hungry...

Gluttony: Ohhh, SANDWICH!

AND JUICE! Food, you make me so happy. This big guy had 12-grain bread, Dijon mustard (with seeds), sliced tomato, old cheddar, avocado (probably my favourite food ever) and prosciutto. Grilled to perfection and served with some superb juice: mango juice (mango puree and pear juice), orange juice, half of a banana and some fresh raspberries. Given a little love from my Magic Bullet and off we gooo. Also, let us not forget about the Grilled Cheese tribute I made a while ago: I am in love.

I should do groceries more often....... Next up, SUSHI MAKING TIME TOMORROW YAAAAAAAAA

Gluttony: FOOD

I'm a Foodie, and I've been cooking and baking a lot recently; mainly to freeze and have meals that can be prepared quickly by reheating. I find it's also easier to get more for your money if you cook the food you buy right away (no chance of it rotting) and I can budget better when I know exactly what I need for specific meals.

Observe:

Irene and I made an apple pie! Note: peel the apples.

Tonight for dinner we had a Graduation Feast, and paired all the following goodness with a nice white wine from Pelee Island.

Baguette with thinly sliced pear, old cheddar cheese and prosciutto; oven-broiled to perfection (slightly toasted, soft pear, melting cheese and warm prosciutto!)

Grilled chicken (Rosemary with Peach Chardonnay Zest that also has garlic and acts as an olive oil mixture), steamed asparagus and spinach with thinly sliced apple, pear and old cheddar cheese and very little balsamic vinegar and olive oil.

Vanilla gelato with thinly sliced pear, Italian Anise cookie and pear coulis (pear pureed with honey and a little bit of water).

DELICIOUS!

Gluttony: Grilled Cheese Academy

The poor man's food: Grilled Cheese Sandwiches. When you have a little cash, I suggest browsing this website, with your speakers ON and then proceed to pick a favourite and indulge! Browsing through the "Institution dedicated to deliciousness" will drive you wild after you've hit up the first couple of concoctions. Sorry, lactose-intolerants (unless you have delicious soy substitutes!) - maybe change the cheese into some grilled vegetables or a portobello mushrooms.

My favourites so far (I have yet to try them... waiting for the dough):


#2 THE PILGRIM
Features Wisconsin Gouda and smoked turkey breast smothered in cranberry mustard and sage-butter.


#4 THE NANTUCKET
A scrumptious little ditty made with Wisconsin Aged Cheddar, Cream Cheese, and lox on country French bread.


#8 THE PERRY
A heavenly creation of Wisconsin Blue cheese, Port wine-braised pears, and candied almond slices.


#26 THE BIRCHWOOD
There’s so much to savor with Wisconsin Aged Brick and Cheddar, a sunny-side-up egg, and sautéed mushrooms.

Would have to try once:

#19 THE LISA MARIE
A splendid creation featuring Wisconsin Butterkäse accompanied by peanut butter and bananas.


#30 THE BIANCA
Wisconsin Mascarpone, dulce de leche, and raspberry preserves on cinnamon raisin bread.
"Mommy has a new friennnd"