Look at this delicious crusty freshly baked bread. Is your mouth watering yet?
Baking

Bread Basics

So I’d be willing to place a bet that there isn’t a single person alive who doesn’t absolutely LOVE the smell of freshly baked bread. That being said, baking the bread yourself from scratch is often daunting to a new baker. I struggled with getting my dough to rise for years. Last year I took a bread making class with my sister in law, found some better yeast, got some freshly ground flour (OMG!) and made a delicious loaf of bread. In my Kitchen Aid Mixer. NO KNEADING. Be still my beating lazy heart.

But a few months ago I discovered something even easier and all it requires is a tiny bit of “thinking ahead”. About 18 hours ahead.

I know what you’re thinking? EIGHTEEN HOURS AREYOUCRAZY? Ain’t NOBODY got time for that. But trust me, this is literally the easiest way I’ve found to make bread.

Still not convinced? How about if I tell you there are only FIVE steps?

I first got this recipe from a friend and I didn’t even try the original NY Times recipe. I loved the blogger’s tweaks so much I didn’t really mess with it at all. The recipe is incredibly adaptable and I was able to combine my own mixture of 12 grain flour and with bread flour, which added some extra crunch and “healthiness” to the bread. Speaking of flour, if you have been making your bread with all-purpose flour, you should stop and give bread flour a chance. You can learn a bit more about the difference at The Kitchn, which tackles the difference between bread an all-purpose flour.

So without further ado, I present you with my favourite recipe for fail-proof and super delicious bread.

NY Times No-Knead Bread (recipe from A Stack of Dishes, and I highly recommend you read this post for more helpful information)

Ingredients
3 cups all purpose, unbleached flour or bread flour (this is where I go nuts and add a variety of things that all “equal” 3 cups – rolled oats, 12 grain flour, bread flour – knock yourself out!)
1/4 tsp instant yeast
1 1/2 tsp salt
1.5 cups water (warm or cold is fine)

Directions

  1. In a large mixing bowl, combine the flour, yeast and salt. Pour in the water, and with a spoon, stir until blended and all the flour is incorporated. The dough will be rough and shaggy, almost like a scone dough, and fairly sticky.
  2. Cover the bowl with plastic wrap and let it sit out on the counter for at least 12 hours and up to 24. (No need for a “warm” spot, room temperature is fine. The warmer your kitchen though, the quicker the rise.)
  3. The dough will be ready when the surface is level and bubbly, anywhere between 12-24 hours.
  4. Preheat your oven to 450˚ with a dutch oven inside and the lid on.
  5. While the oven is heating, turn the dough out onto a well floured surface. The dough will be VERY sticky and stringy. With well-floured hand, fold the dough a few times over onto itself, and then shape it into a ball. NO KNEADING! If you’re using parchment, dust the paper and lay the dough on top. Other wise, let the dough rest on a well floured surface for an additional 30 minutes. Cover with the plastic wrap.
  6. (A Stack of Dishes Note: the oven will come to temperature well before the dough has risen, but you really want the enamel pan to be super hot, so that extra heating time is perfect.)
  7. About 20 minutes after you have shaped the dough, using a sharp or serrated knife, make cuts about 3/4″ deep into the top of the bread. Then let rest for a final 10 minutes.
  8. When ready, open the oven and remove the lid of the pot with a cloth or potholder. Either lift the parchment paper, or with well floured hands, carefully lift the dough and lay it into the pot. There is no need to grease the pan. It absolutely will not stick.
  9. Using the potholder, replace the pan lid and slide the pot back into the oven and bake for 30 minutes, then remove the lid and bake for another 15 until the bread is browned and beautiful.
  10. When ready, grab the bread out of the pot and place it on a wire rack to cool.
Look at this delicious crusty freshly baked bread. Is your mouth watering yet?
Look at this delicious crusty freshly baked bread. Is your mouth watering yet?
belkin-kitchen-cabinet-mount
In My Kitchen

Cooking In the Future

It’s amazing how much the internet has changed things (understatement of the year) The internet is overflowing with cat videos (hey, have you seen MINE yet?)…I mean, the internet is overflowing with information that any amateur chef could be looking for. But what do you do when text isn’t quite enough to explain or you want to see what something looks like as you’re cooking it?

Enter the magical world of VIDEOS!

Okay, so it’s hardly a new concept but instructional videos about food are amazingly helpful for any chef, but especially someone who wants to improve their skills with a little instruction and visual.

My personal favourite, which is not free sadly but free-for-me because G has a subscription, is the online cooking school, Rouxbe.

Founded in 2005, Rouxbe (“ROO-bee”) is a members-only, online cooking school delivering 21st century culinary and wellness instruction to home cooks, schools, restaurants and professional culinary academies in over 180 countries.

Have you ever looked at knives in a store and wondered which one does what? Or have you wanted to learn how to make a velouté? They have specific courses – usually in easy to digest videos less than 20 minutes long – that you can take like a real cooking school to improve your skills. There is a “tuition” but if you’re serious about cooking and want to learn from incredibly talented chefs, you should definitely check it out.

And for the cheaper option, my new go-to website is Instructables. In addition to having a TON of helpful instructional videos and step-by-step instructions, they also have an entire section dedicated to FOOD! They are user-submitted and some are a bit better than others. But so far, not a single one has let me astray. Below I’ve linked two I used recently.

How to Clean Your Cast-Iron Pans

 

How To Cook Quinoa

Dust EVERYTHING in icing sugar!
In My Kitchen

A Day In My Kitchen: Flourless Chocolate Cake

From the market to osso buco to the best part…dessert!

This dessert started with me needing to find a use for some chocolate. I was cleaning my baking cupboard – no easy feat – and I realized I had two unopened boxes of unsweetened chocolate. I have no idea how I came to have more than one, as I don’t even know the last time I baked with unsweetened. Usually my chocolate baking calls for semi-sweet or bittersweet chocolate. Thus inspired a hunt for a recipe that would call for a lot of unsweetened chocolate. And I discovered this recipe.

So I’d like to preface this by saying, it really wasn’t my favourite flourless chocolate cake recipe. I found the cake to be too dry for my liking, mostly because I like when the cake is basically a giant fudgey brownie. But I added a few extra elements to add to the flavour in the end, and that really saved the cake.

You big tease!
You big tease!
Whipped egg whites
Frothy whipped egg whites!

Step 1: Melting chocolate and butter together. This step is normally quite fun and oh no I got some on my fingers nom nom nom. Except when working with unsweetened chocolate, the whole experience is basically one big tease. Look at that picture. Doesn’t that look delicious and melty and warm? Yeah sure it does and then BAM what the hell is that bitter taste and why does it make me instantly sad?

Step 2: Not pictured, and do you want to know why? Chocolate desserts taste great and look gorgeous when they’re done. But photographing the process and some stages literally look like a pile of poo. The second step is adding egg yolks to melty chocolate/butter mixture and it just wasn’t pretty. Take my word for it, okay – it’s step 2.

Step 3: Whip the crap out of those egg whites. I started them right before I added the yolks to the chocolate (you want to let that melty chocolate cool or else you’re going to get cooked yolk in your chocolate. You know what doesn’t taste delicious? Egg yolks and unsweetened chocolate. At some point in the high speed whisking your mixer is doing, you’ll add in some sugar – aka the only sugar in this cake. The recipe says 1/2 cup but I made it a domed-half cup. I like dark chocolate a lot but I was nervous and I’m glad for the extra little bit of sugar.

Step 4: Fold in your whites into your poo-batter (I’m really selling this recipe, aren’t I?) and put into a greased springform pan. In the process of mixing the whites into the chocolate batter it becomes shiny again and looks like there’s still a chance the cake will taste great. Cling to this hope because it won’t let you down.

Step 5: Bake for about 45 minutes until the cake pulls away from the sides of the pan. It’s a subtle space (pictured below by the recipe). You can also use the toothpick test in the middle, as a surefire way to determine doneness.

Flourless Chocolate Cake

See, this looks edible!
See, this looks edible!

(From Ambrosia Baking, who adapted from Martha Stewart)

Ingredients

  • 6 tablespoons (¾ stick) unsalted butter, plus more for pan
  • 8 ounces unsweetened chocolate, chopped
  • 6 large eggs, separated
  • 1/2 cup granulated sugar
  • Confectioners’ sugar, for dusting

Directions

  1. Position a rack in the center of the oven, and preheat to 275 degrees Grease the bottom and sides of a 9-inch springform pan. Set aside.
  2. In a large heatproof bowl, melt the butter and chocolate in the microwave in 30-second increments, stirring after each time, until completely melted and combined. Let cool slightly, and whisk in the egg yolks.
  3. In the bowl of a standard mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Gradually add the granulated sugar, and continue to peat until stiff, glossy peaks form. Gently fold in ¼ of the egg whites into the chocolate mixture, and then fold in the remaining whites.
  4. Pour the chocolate cake batter into the prepared springform pan, and smooth with a rubber spatula. Bake in the oven just until the cake begins to pull away from the sides of the pan, and the center of the cake is just set, approximately 45-50 minutes. Allow the cake to cool completely on a wire rack before removing the sides of the springform pan. Dust the cake with powdered sugar, and serve the cake at room temperature.

So after serving it in a couple ways (I experimented with melting dark chocolate chips and drizzling it like crazy over the cake) I think this cake is tasty. The recipe isn’t my favourite, as I mentioned I tend to go more for fudgey flourless chocolate cakes. But this was by no means a failure and was a very delicious way to end a delicious day of food. Starting at the farmers’ market, making osso buco for the first time and ending it with the perfect morsel of sweetness.

Dust EVERYTHING in icing sugar!
Dust EVERYTHING in icing sugar!
The final meal - perfection!
In My Kitchen

A Day In My Kitchen: Lamb Osso Buco

So as I mentioned in the last blog post about our farmers’ market experience, we meal planned thanks to spotting a cut of meat. We had picked out a recipe from Jamie Oliver but when we bought the meat, they included a recipe for osso buco so we thought, what the hell.

Osso buco translates as hole in the bone, which references the marrow hole in the bone. Technically it can be made with any cut with a bone in it, frequently it’s veal. But today we went for lamb, born and raised at Farm Fresh Lamb. Traditionally it is served with a Risotto Milanese, but as we didn’t feel like buying saffron just for the risotto, we just made the regular stuff. But you can pair it with many things and our second choice was making a polenta.

First up, our lamb osso buco:

Listen to that sweet sweet sound!

Dinners ready

A post shared by Geoff Rempel 🖖💻📷🔭👟💨 (@grempz) on

Lamb Osso Buco

Ingredients

  • 1/4 cup canola oil
  • 1 pkg of osso buco (veal, lamb, etc)
  • coarse salt and pepper
  • 6 cloves of garlic, finely chopped
  • 1 large onion
  • 4 carrots cut into 1 inch pieces
  • 2 large celery stalks, cut into 1/2 inch slices
  • 1/2 bottle of good red wine
  • 1 – 14 oz can of crushed tomatoes
  • 1 1/2 cup of chicken broth
  • 3 – 3 inch long orange zests
  • 2 tsp of dried oregano
  • 1/4 cup coarsely chopped parsley

Directions

  1. Preheat oven for 350 F. Braise for two hours and then check for tenderness.
  2. In a large heavy skillet over medium-high heat 2 tablespoons of canola oil. Add the lamb, seasoned with salt and pepper, and cook over moderate heat until well brown all over (approximately 10-15 minutes). Transfer the slices to a large roasting pan and pour off the fat from the skillet.
  3. Heat the remaining 2 tablespoons of canola oil in the same skillet. Add the garlic, onions, carrots and celery; cook over moderate heat until softened, about 10 minutes. Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes. Add the tomatoes, chicken stock, orange zest, oregano and 2 tablespoons of the parsley; bring to a boil. Pour the mixture over the lamb.
  4. Cover with a lid and put in the oven; check for tenderness after two hours. Once tender, remove the orange zest, garnish with the remaining parsley and serve.

—————————————————————————————————————————————————–

image (3)Now with red wine needed for the osso buco and white wine needed for the risotto, we found ourselves in the unfortunate (and of course, I really mean AWESOME) situation of having two open bottles of wine.

I don’t often cover the “Sip” in my blog title but today, this is the perfect opportunity.

First up, the delicious Greek red wine. I’m not a wine connoisseur by any means (my criteria tends to be “is it wine? yes, I’ll drink that”) but in the past, my experience with Greek wines of any colours has been very meh.  But we put our trust in the helpful wine store employee and it was dead on and crazy good.

And for the risotto, the internet said the best dry white wine for risotto was a Pinot Grigio, so based on another recommendation from the wine store employee, we chose this one from Italy for the risotto.

And together our two dishes made this:

The final meal - perfection!
The final meal – perfection!

Last step, DESSERT!

Old Strathcona Market
In My Kitchen

A Day In My Kitchen: Farmer’s Market Fresh

As I’ve mentioned before, Edmonton’s restaurant scene has really exploded in the past few years. And with it, has come a desire for amateur chefs to have access to quality products, because fresh is always best.

Enter farmers markets!

Edmonton’s Famers’ Market scene has seen an equally large growth and now boasts more than 12 different famers’ markets. My two favourites are the Old Strathcona Famers’ Market and City Market Downtown.

Old Strathcona Market

I feel immensely spoiled to have my pick of two year-round markets to shop at. City Market Downtown is Edmonton’s oldest market and splits its time between the beautiful 104 Street in the summer and City Hall in the winter. The Old Strathcona market stays put in the old Bus Barns building near Whyte Avenue.

This is what happens when Geoff and I have a day with nothing planned; we bake and cook for the entirety. This Saturday was no different and by living within walking distances, our day started at the Old Strathcona Farmers’ Market. We didn’t know what we wanted to make until we saw lamb osso buco, and our meal was formed. We quickly ran a few laps to gather our ingredients and got started.

Next up, we make our osso buco (and an equally delicious side)…

 

My mini eclair - in the end, the pastry cream did set and taste quite good. So it was more of a failure in time management than execution.
In My Kitchen

Teachable Moments

This post was going to be about double chocolate éclairs. Last week I saw a picture of an eclairs with a dark chocolate filling and my brain whispered “I need that”. Not being able to afford the flight to Paris for the real thing, the message whispered instead was “I need to make that”. I’d made pâte à choux before so I was confident I could make it. I found a recipe that seemed great and got started.

I even read through the recipe a few times but for whatever reason, I didn’t catch the flaw in the recipe under far too late. Whoever typed out the instructions for the pastry cream forgot one very crucial step: chill time. Having never made a pastry cream before, I had no idea how long I was supposed to cook it on the stove and the fact that pastry cream needs to chill for at least 3 hours prior to use. Learning this 30 minutes before friends were coming over to eat with us was not a great surprise either. They were still tasty – the pastry turned our perfectly as did the smear of melty chocolate on the top – but it was definitely a learning experience.

When you’re in the kitchen, whether baking or cooking, failure is inevitable. I think that even the best cooks experience it, although what they’d consider failure, I’d probably still happily devour.

Not that I’m an expert by any means, but I’ve learned a few things along the way and have a list of my four tips for failures in the kitchen (I’m still learning to take my own advice too!)

1. Read the recipe – like, A LOT!

Yes, this seems like obvious advice. But I can’t recommend following it enough. I should have read and re-read and re-re-read and re-re-re-re-re-re-read the recipe. Read the ingredients, be so familiar with the ingredients you contemplate inviting them to your wedding. Read the instructions. If there’s anything that leaves you confused or even something that triggers your spidey senses for whatever reason, STOP. Re-read that instruction until you understand. If it’s something like éclairs, there are many other recipes on the internet, and the instructions on those recipes may be clearer to you or have extra advice you can use.

2. Google is your friend

Google, people. GOOGLE. In the case of my éclairs, I should have done way more Googling to make sure I had a good pastry cream recipe. The recipe was written in a way that was basically missing at least two steps, and I only learned that when I Googled after the fact. Not all recipes require this level of research but when you’re making something that you KNOW can be made in many different ways, just Google to make sure you have all the information you need.

3. Don’t beat yourself up if it doesn’t work out

I’m the WORST at following Step 3. Like 50 Shades of Grey, some recipes are just badly written. The right ingredients may be there but if they’re written poorly, you won’t be successful. In the case of my éclairs recipe, leaving out cooking and chilling times had me destined for pastry cream failure. And sometimes the ingredients are good and the instructions are good but it’s like trying to add 2 +2 to make 5; sometimes the math in recipes just sucks.

4. It’s not failure until you stop trying

There is something to be learned EVERY TIME you make something in the kitchen. The trick is to remember what you learned. I use One Tsp to manage my recipes and there is a section for notes, as well editing the recipe. If you think something is too spicy, not salty enough, requires more/less cook time, etc etc, you just edit the recipe to make it work better for you next time. And you should also have a next time. It’s rare I make something only once, because even if the first time didn’t work out, I want to try to improve things the next time.

Now go get cooking – and failing! 🙂

mini double chocolate eclair
My mini double chocolate éclair – in the end, the pastry cream actually did set and taste quite good. So it was more of a failure in time management than execution.
Creme Caramel at The Marc, which was on the list a few times and is one of my most frequently recommended restaurants in Edmonton.
Dining

Avenue Edmonton Best Restaurants

avenue-edmonton-march_coverRecently, Avenue Edmonton posted their list of Edmonton’s best restaurants. This year there were a few changes to the categories they rated, including the omission of Best Sushi. I like to think it was because I tracked down the reviewer on Twitter and asked her if she’d ever eaten sushi before reviewing, because she rated CHAIN sushi as the top place in Edmonton, which instantly made my blood boil. If you’ve read my review of Sushi Wasabi, you’ll know I’m passionate about sushi as well as telling others about this restaurant (which still got honourable mention but C’MON!). This year the changed the category to Best Japanese, but their top pick was one I agreed with and my opinion is really all that matters, right?

The only two I disagreed with this year were Best Pizza and Best Burger. Now, pizza is a pretty personal preference thing. Some people want thin crust, some people want thick crust. Lots of toppings or just cheese. Same goes for Famoso, which was the number one choice. Some people like really like the number one pick but I am in the group that would rather go to Pizza 73 than Famoso. I’ve been several times and each time the crust was too thin and just soggy in the middle. Do you like soggy floppy pizza? Do you also ask people to pre-chew your dinner for you too?

Best Burger was a joke too. I’ve been to The Burg a few times and I’ve honestly had more enjoyable burgers from Red Robin. Also, I don’t like being asked to pay $15+ for a burger and then paying extra for sides; I know how much potatoes cost and you can afford to at least offer those for free.

The other list that came out this week comes from The Tomato

Sadly the list hasn’t been published online yet (it’s now online!) and I haven’t found a copy of the new issue to read the print version of the list, but she has tweeted a few of the included items, which I wholeheartedly agree with. If you want to check out the 2013 list, you can find it here. There are definitely some great recommendations on it.

If you live in Edmonton or are planning a trip though, make sure you bookmark both of these websites (and mine too, obviously) before you make your next dinner reservation!

Creme Caramel at The Marc, which was on the list a few times and is one of my most frequently recommended restaurants in Edmonton.
Creme Caramel at The Marc, which was on the list a few times and is one of my most frequently recommended restaurants in Edmonton.
seafood-veloute
Dining

North 53

edmonton-alberta-cold-weatherLike many cities lately, Edmonton has been experiencing quite a dip in temperatures for about a week. Mother Nature’s punishment for an above-average January, some say. Well I boldly laughed in the face of Mother Nature and left my house Saturday for one reason and one reason only – to eat dinner at North 53.

One of our newest restaurants, North 53’s name comes from Edmonton’s location north of the 53rd parallel. Working with only locally-sourced and ethically-grown products in Canada is not something they compromise. One such example was in one of our dishes, where nasturtium (an edible plant known for a peppery taste) was used in the place of pepper, which is not grown in Canada.

After already once having to reschedule a reservation due to my cold, there was pretty much nothing that was going to stop me from going to this restaurant, windchill be damned! When we arrived, there were many tables empty and our server mentioned that they had 15 cancellations that night. WUSSES!

North 53’s menu offers a tasting menu as well as an a la carte menu. This being our first time, we decided to go all out and try their tasting menu, with their wine pairings (also Canadian-only).

The food was truly wonderful. I’ve been very lucky to eat at some of Edmonton’s best restaurants over the past few years and I have to say that this place has definitely taken the top spot. If there was a single complaint, it would be that it wasn’t cheap. But I didn’t expect it to be inexpensive and the food was, in my opinion, completely worth it. I’m looking forward to my return trip already, and if you get a chance to visit this restaurant, do not pass it up, regardless of what the weather is…

(In a world where restaurants still use flash and have autoplay music on their websites,I also can’t help but comment that the North 53 website is probably the best one I’ve ever encountered. Beautiful design and absolutely no autoplay music…)

chinese-feast
Cooking

Crazy for Chinese

“Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

When it comes to the kitchen, I listen to Julia Child (who said the above quote). So following her expert advice, I usually keep an eye out for different cooking classes in Edmonton. There are many different kinds of classes, from large groups to private one-on-one. As it goes in life, it just depends on how much you want to pay for the class. Last fall I was surprised to learn that the City of Edmonton offers cooking classes and after several months, I found one I wanted to try: Cooking Chinese! As I cook more and more, I become equally obsessed with making things from scratch. In the end, sometimes the food just tastes better when made by someone else, but I at least want to know HOW to make something rather than being completely ignorant about it. I make a lot of Asian foods but not a lot of Chinese food, so this was the perfect chance to learn something. We started at one of Edmonton’s Asian markets, Lucky 97, and got a bit of a tour of Asian foods. The instructor, Wilma, was originally from Taiwan and was more than knowledgable about cooking with other Asian products. I’m fairly familiar with cooking Asian foods but there was still plenty to learn from her.

wilma-shops-lucky-97

For example, when you think of eggplants, you problem picture this in your head, right?

purple-eggplant

Well you CAN get those at Lucky 97. But you can also get these, which are two other kinds of eggplants:

green-eggplant

It was really great to learn about the different kinds of products I could use or things I should look for when shopping. To hear from someone who cooks with these products daily was incredibly beneficial, and after the shopping trip, I had already felt the money I spent on the class was totally worth it.

But there was still the fun COOKING part of the cooking class!

The facility was conveniently located only a few blocks from my house and had the weather not been so cold (-25C…why isn’t winter over yet?!?) I probably would have just walked.

in-class-instruction

There were 10 of us, so we had two groups of 3 and one group of 4 to make a variety of dishes: kung pao chicken, braised eggplant and tofu, hot and sour soup, bean sprout and scallion stir-fry, wontons (fried and steamed) and my personal favourite, green onion cakes.

chinese-feast

Overall, the experience was incredibly fun and I’m already scouring the list for the next class to take!

Oh what’s that? You want a recipe from this post? Well okay!

I don’t know about the rest of the world, but green onion cakes are pretty popular in Edmonton. At ever festival that happens here – and there are a lot in a city known as Festival City – there is without fail at least two booths selling green onion cakes. There was even a petition to make them our official food, so we take it very seriously. Which is why I was very excited to have a recipe for them. Tasty fried goodness in my own kitchen? HOORAY!

———————————————————————————————————————————————————

Green Onion Cake

Ingredients

  • 3 cups all-purpose flour
  • 1 cup boiling water
  • 1/3 cup cold water
  • 3-4 chopped green onions
  • 3 tbsp salt
  • 6 tbsp vegetable oil
  • extra oil for pan frying
  • white roasted sesame seeds (optional)
  • hot chilli with soy sauce for serving (optional)

Directions

  1. Place flour in a large bowl, add boiling water slowly into the flour and stir to mix. Add cold water and knead the dough thoroughly until it is smooth. Cover the dough and let it rest for 10-15 minutes.
  2. Remove the dough to floured board and roll it flat.
  3. Sprinkle the top with chopped green onion, salt, vegetable oil and white sesame seeds.
  4. Roll up (like you would if you were making cinnamon bun) and make sure the ends are tightly closed.
  5. Divide into 6 evenly-sized pieces and make sure the ends are tightly closed. Press down the ends in the centre and re-roll out until 1/4 inch thick.
  6. Heat oil in frying pan, place one piece at a time and fry for about 2 minutes with low heat. Add a bit of oil and flip for another 2 minutes. Continue frying until golden and crispy (for about 5 minutes total)
  7. Serve with soy/chilli sauce on the side if desired.
Sick-Hilary
In My Kitchen

Sick Sucks

Being sick sucks, amirite?

I was home sick almost all last week and it got me thinking about how much my diet changes when I’m sick. For whatever reason, I always stop drinking coffee. Something about the taste and probably the sweetness and creaminess (because I don’t drink black) just doesn’t appeal to me. If I have a sore throat, I’ll usually avoid all dairy products because I hate the feeling of creamy foods. My usually voracious sweet tooth is quieted as well.

For things I do eat, it’s just lots and lots of SALT. Lipton’s Chicken Noodle (the saltier the better) and even just plain tortilla chips. I’m no doctor but the salt just seems to make the sore throat feel better. Another thing I ate a lot of was cinnamon toast, which sorta breaks my whole “no sugar when sick” rule. Perhaps I was just craving the comfort of one of my favourite childhood breakfasts? I also drank a lot of hot water and wedges of fresh lemon in the place of coffee or tea.

My newest thing to crave when I’m sick (okay, well anytime now really) is fresh ramen. I recently discovered a restaurant in Edmonton called Nomiya that makes it and have been holding myself back from eating it every day. It makes those dried out bricks of “ramen” at the grocery store seem like garbage and if you’ve never had the fresh stuff, I highly recommend it!

What are things you crave when you’re sick? What do you give up?

My furry nurses when I was home. Don't they look ever so effective?
My furry nurses when I was home. Don’t they look ever so effective?