Tuesday, August 27, 2013

Drunken Vodka Gummy Worms

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Do this.

It's magic how it works.  You take a container of gummy worms, dump a mickey of vodka over top, close the lid and refrigerate for 24 - 48 hours, and - VOILA! - the gummy worms soak up the vodka and you have delicious vodka gummy worms.

I realized that I just used the word 'mickey' to describe how much vodka to use, and should probably define this 'Canadianism' for any non-Canadian readers.  A mickey is a Canadian term used to describe a small 13-ounce (375 mL) bottle of any hard alcohol.  Read all about it at this cool website that I saw that translates some common Canadian terms - America's Guide to Canadianisms.  Do you know what a 'chesterfield' is?  How about a 'toque?'  My mind was just blown when I learned that 'Kraft Dinner' is a Canadian term...they don't call it that anywhere else?!  My friend from San Francisco was razzing me for calling our new garburator just that, a 'garburator.'  Apparently they are called garbage disposals in other parts of the world.  We also don't say 'soda,' we say 'pop,' we don't say 'whole milk,' we say 'homo milk (the short term for homogenized, people!),' and we don't say 'candy bar,' we say 'chocolate bar.'  Also, our new 100-dollar bills smell like maple syrup.  I'm not even joking about that - Google it.  I personally think that they taste like chicken.

Tuesday, August 20, 2013

Heirloom Tomato Caesar Salad with Parmesan-Bacon Crisps

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Have you noticed that Heirloom Tomatoes are starting to 'crop up' everywhere these days?

Well, not everywhere as in at the gas station or library, but almost every produce store and supermarket seems to carry these beautiful fruits at a reasonable price, whereas in the past they seemed like something you would have to seek out at Whole Foods.  They come in all colours of the stoplight rainbow - bright yellow, striped red, lime green - and look absolutely mouth-wateringly beautiful in a salad.  The coolest thing about them is that all of the various types are so different from one another in terms of acidity, texture, sweetness, crunchiness, and of course, attractiveness, which makes a salad like this one so interesting.

Tuesday, August 13, 2013

Watermelon Salad with Feta and Fresh Mint

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I'm back baby! (said me, not the watermelon salad)


I know, I know -  I should have called, I should have written.  But it's rare that we get a summer this outstanding where I live, and so I let myself downward spiral away from this blog and cartwheel (imaginary cartwheel because I never learned how to do a real one) towards BBQs, beer, golf, friends, family, weekend trips, backyard parties, important celebrations, one very productive closet overhaul where I offloaded four garbage bags of old clothes, and one extremely shockingly productive weekend gardening-o-rama where The Hubby, my mom, and I did all of the sprucing up to my house's back and front yard that we have been meaning to do since we moved in four years ago.  Please excuse my run-on sentence, but that was a lot of stuff.
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