[Fried rice-style barley, chickpeas, sesame oil, green beans, shallots, soy sauce]
[Red leaf lettuce + pine nuts + walnuts + manchego + sunflower oil + apple cider vinegar]
[Baby penne + spinach + swiss chard + canned tomatoes + garlic + harissa + navy beans + olive oil]
Lunch has been so simple lately, just lots of same-ish combinations as I comb through the sad-looking contents of the fridge. I’m really on the edge of my seat, waiting for spring — I can’t stop daydreaming about fresh peas, lettuce, fava beans, spring onions, garlic, and asparagus!!!!
Also, I have a fun announcement for Montreal readers: We’re hosting a fermentation workshop at Le Pick Up on March 27. All of the information for registration can be found here. (There’ll be a tutorial on how to make yogurt!)
Phew, this week really escaped from me. Some nice things —
a stunning new exhibition by Liz Harris (aka Grouper) at Nationale in Portland (I love the hand imagery, of course)—
some mouthwatering photos taken at the Chez Panisse 40th Anniversary—
and an interview I did recently with Boston-based drone musician John Kolodij (aka High Aura’d) for Foxy Digitalis—
and the details for an event hosted by Maisonneuve Magazine, in which I interview the estimable R. Stevie Moore—
finally, I’ll be helping my friend Michelle serve up peach pastry at tomorrow’s Oysterfest in Old Montreal. I’m getting paid in oysters— the best kind of payment! Details here and I hope to see you there!
Over at Popcorn Youth, I posted some photos I took at the Sublime Frequencies film screening at Depanneur Le Pick Up. It was a crazy amount of fun + I can’t wait to get Hisham back in Montreal for more film screenings (he had never been to the city before and especially loved — as I thought he would — the Jean-Talon Market, the annual Expozine, the Nouveau Palais, Phonopolis Records, and Primitive Records).
For the event, I baked up a few batches of Moroccan fekkas and coconut ghoribas, which turned out to be a pretty polarizing choice of desserts. People either really liked the biscotti-like, anise-spiked fekkas, or the fluffy, semolina-battered, lime-zested and icing sugar-dusted ghoribas.
Personally, I adored the fekkas. They hold up great for weeks in an air-tight container, and are perfect with green tea in the afternoons or at night.