Walk Widely. Eat Wisely. Live Gratefully.
We’re heading down to the Valley today, to visit 99-year-old Grammy Hergett. So it seemed fitting to start the day with pancakes that remind us of the ones she used to make. We’ve updated the recipe (see our Whole Wheat Pancakes in the recipe tab) but kept all of the taste. Today we served them with Mom’s home-canned peaches and a little Greek-style yogurt.
Breakfasting at the Royal York on our last full day in Toronto…with a view of the road and transit renovations in front of Union Station. Mushroom eggs Benedict, smoked trout, and some grapefruit and orange sections.
Good Morning! Those of you who know us as walkablefeast, news flash! We’re headed for the coast. Today we are getting ready for moving day, when we will head for Nova Scotia. Our new home takes us from the urban centre to a less walkable country property. But our commitment to local food and local providers is not diminished. After fuelling up on some homemade Ontario strawberry jam, we’ll begin chronicling the foods we encounter as we drive cross-country…and ultimately land in our new space near the sea. We’re now eatcoastal, and things are about to get a whole lot saltier around here.
Nothing about today’s lunch is local, with the exception that all the groceries came from less than a block’s walk of our house. That’s what the walkable feast is all about.
Today’s salad starts with a couple of good handfuls of spinach, tossed with lime juice and olive oil. Then for the topping, two pink grapefruit, peeled and diced, an avocado, about 15 dry roasted un salted almonds, chopped, half a shallot, minced, and a can of albacore tuna in water, drained and broken into chunks.
Even if the spring weather isn’t cooperating, it makes us feel like it’s a sunny California day.
Since noticing we have been on an egg jag lately, today’s breakfast feature nothing of the sort. Instead, some strawberries, not local unfortunately but bought at one of our neighbourhood places, Plank Road Market, owned by a charming young couple, Roger and Julie. On top, Greek yogurt (Liberté), cinnamon, and a sprinkling of pumpkin seeds from Better Bulk.
Now off to work!
Weather reports say that tomorrow we’ll be running around in the snow. So we felt that today we should remind ourselves of summer, just a little. We’re starting the day with Hewitt’s skim milk plain yogurt, some delicious strawberries from the East Lynn Farmer’s market, frozen fresh on the day, sprinkled with cinnamon and a few pistachios. Today, we’re grateful for all the folks at DECA and other organizations who made that summer market possible.
There is nothing quite like an old family recipe for the holidays. They may not quite conform to our modern dietary habits ( we rarely use lard in our house any more). But our grandmothers knew a thing or two about frugal eating that we would do well to take on board. This tremendous, versatile cake was the result of wartime rationing, when butter, milk, and eggs were rare commodities. The good new is that it tastes so delicious those things will never be missed.
Since we’re not big on fruitcake, we like to add some red and green cherries to this, during the festive season.
Happy anniversary! Today we’re giving thanks and celebrating as we enter another year of marriage (31!). Breakfast is Grammy Hergett’s Sunshine Salad…to make it for two, cut the rind off a pink grapefruit and a couple of oranges, and dice the, bite-size. Sprinkle with a teaspoon of sugar or honey and some happy memories. Let stand for a few minutes so the flavours can marry. We added a few frozen strawberries from our summer’s effort, but usually we serve it simply. If you’re also celebrating a December anniversary, congratulations, and blessed be your union.
. It is the season when flakes start to fall…but these flakes are flakes of delicious pastry!
8 sheets phyllo pastry
1/8 c butter, melted
3 apples, peeled and sliced
2 T sliced almonds
2 T raisins
2 T flour
3 T brown sugar
1 t cinnamon
1 egg
Preheat oven to 375F.
In a bowl, mix the apple with the flour, sugar, raisins, nuts and cinnamon. Take a sheet of phyllo and brush with butter. Top with another and brush again. Put 1/4 of the apple mixture 4″ in from short edge. Fold edge in, then each long edge. Roll up like a jelly roll. Place roll, seam side down on a parchment lined cookie sheet. Repeat with remaining three rolls.
Beat egg and brush tops of rolls. Bake for 25 minutes until golden. Cool slightly (filling will be hot) and serve.
. Oatmeal used to be a real challenge to make; hence the instant kind. But in just 10 minutes, you can make this amazing breakfast using real, large-flake rolled oats. No additives or preservatives. This serves two people a good-sized bowl.
Dice an apple into a microwave-safe casserole. Add 3/4 cup (180 ml) rolled oats, 2 T (30 ml) chopped walnuts and a good sprinkling of cinnamon. Then the water – about 1-1/4 c (300 ml). No need to stir yet. Our microwave has an oatmeal setting, but otherwise, about 5 minutes on high, followed by 3 minutes on medium power should do it. when it’s thick and bubbly, give it a stir. Serve with a little brown sugar and some milk. It’ll get your day of to a good, warm start.