Today, I’m catching up on stuff I’ve been meaning to post over the past week but haven’t had time to … so think of this as a smorgasbord of a post.
Nationalism rethink
I found these pasted on the sidewalk during Canada Day festivities (and quite near Federal office buildings) and think they – aside from stirring some thoughts around nationalism – were probably a protest of some ilk.
Garlic Scapes pasta
Last Thursday, G and I made a pasta with the garlic scapes we’ve been getting from our ecological growers share. It turned out very good.
Summerlicious
Of course Summerlicious is currently on in Toronto as well and last Friday night, G, Blee and I made our annual trek to Edo for fine Japanese food that included Kobe beef (in sausage form this year). On this year’s menu was:
- Amuse Bouche: Kyu Maki – cucumber skin, tofu, avocado, Japanese pickled radish, sesame seeds
Kobe Beef Sausage – Kobe beef sausage, Japanese potato salad, curry mayonnaise- Sushi Moriawase – a special Summerlicious course of assorted sushi
Tori Tatsuta Age – Japanese marinated fried chicken, potato, Asian hot chili sauce- Fuji Ringo – caramelized Fuji apple, homemade rice cracker, vanilla ice cream
4) chef’s surprise as we sat down; 5) the amuse bouche
6) the Kobe beef sausage (tasted like a hot dog to me!); 7) the glorious sushi
8) the glorious sushi again
9) the Tori Tatsuta Age (more chinese than japaness, I thought); 10) dessert
AppsScraps 
mm… looks great! i think i’d go more for your pasta than for some of the dishes served at the japanese restaurant.
i really want some of that pastaand i would really want to try that japanese restaurant! =]
Fancy plating. Especially the amuse bouche.
Your pasta creation is on par (if not better) and looked just as good with those restaurant presentations! *drool*Interesting Japanese fusion cuisine!!
I have never tried cooking with garlic scapes before. I’m gonna have to give it a try.
I do make the garlic pasta and love it!!!!!