What's Next?

Hey everybody!  My 365 days of Dining in Richmond are up, and I had such a great time I'm jumping straight into my next adventure.  We're launching FEAST: An Edible Road Trip the week of June 10th - 15th, and you can head over to www.edibleroadtrip.com to hear all about it. Looking forward to sharing more food stories with you very soon!

Cheers,

Lindsay

Again, With the Peanut Butter. I Just Can't Help It.

Last weekend was busy; I wrote about labneh for work, prepped for my final #Richmond365 interview, stared at the Super Moon, and visited with my dear friend Caylee who was visiting from Montreal.  The two of us met in Kindergarten and have bonded over our love of eating and arguing ever since.

Caylee and I (NERD ALERT) were high-school debating partners, and because of this I will unreasonably and gladly accept credit for the remarkable career she's since pursued; she studied at the United World College in Hong Kong, completed her undergraduate degree in The Netherlands, earned a Masters of Law in London, and is one semester away from her law degree at McGill.  There's also been academic and work stints in Finland, Kenya, Pakistan, New York, and Paris.  So what do to when such a worldly friend visits?  Steep some tea and make peanut butter balls, of course.  

Before you go to thinking we're any less nerdy now than we were in highschool (yes Caylee, "we"), just wait til you hear WHY we made these particular treats:  for a pun party.  My friends Dave and Zoe held a May the 4th Be With You shindig this past Friday, and since I wanted to take an edible pun (edible puns = the definition of cool), we made "Baka-Chews."  In honour of Chubaka.  From Star Wars.  Because the best comedians need to explain their jokes.

While Star Wars dictated the name, our recipe choice was fuelled fully by nostalgia; Caylee and I went through a childhood phase in which making peanut butter balls was our sole hobby.  We endlessly stirred p.b., icing sugar, coconut, and rice krispies together, formed this mixture into balls, and ate them like it was our job.  Such blood-sugar-spiked good times we had!  Since we're (sadly) grownups now, this Baka-Chews version is a little healthier:

- 3/4 cup natural peanut butter
- 1/4 cup agave nectar or honey
- 1 cup oats (chopped or food-processed to make finer)
- 1 cup toasted, unsweetened coconut
- 1 Tablespoon cocoa powder
- chopped dark chocolate
- chopped toasted almonds

We mixed these together, then adjusted wet/dry until we reached a desirable taste and rolling consistency.   They were crunchy, chewy, nutty, and satisfying - not bad for something based on a furry fictional character from a movie.  

Before she returned to Montreal, Caylee left me with a book.  Secret Ingredients is a compilation of food stories from The New Yorker, and a mere 10 pages in I knew it to be one of the great literary loves of my life.  I can't wait to read it fully, and many more times in the years to come.

Thanks Caylee - you're a brilliant lawyer and an even better friend.

Final 3 in #Richmond365 + A Recipe to Keep Forever.

As with the response to the #lindseatsrichmond photo campaign, I'm feeling rather dumbfounded.  I knew my friends would rally, but never did the possibility of 3366 votes occur to me.  I will never be able to say thank you enough but really hope you feel appreciated.  Even if it sounds dangerous, gratitude is literally radiating from my body; it's remarkable to feel this supported.    

I'm now in the top 3 with two very talented ladies: Kelly Brisson of The Gouda Life and Melanie Hillier of Dulcet Devotion.  Of course I'd prefer to dislike them, but they've made that impossible with their madly-good blogging skills and generally awesome personalities.  I keep thinking "I want to have them over for dinner," so I'm going to.

Over the next few weeks they'll fly from Ontario for in-person interviews with Tourism Richmond and will get a chance to explore the wonders of the left coast.  I too will have another interview, one final chance to explain why I was born for this job.

Part of that will be describing how my culinary ambitions began when I was young, and I'll start here by sharing a recipe I painstakingly developed at the age of 8.  This was when I decided to re-invent the classic Peanut Butter and Jam Sandwich, which I thought  needed a shakeup.  I was relatively convinced my new version would go big, as in 'viral' kind of big if the internet existed back then.  Fortunately it has the chance to now, so here you are dear readers and you're welcome.

8 Year-Old Lindsay's Peanut Butter and Cheez Whiz Sandwich

Ingredients:
- 2 slices whole wheat bread (because Momma Anderson refused to buy white, which tasted to me like candy)
- peanut butter (generous slather)
- Cheez Whiz (generous slather)

Method:
Spread peanut butter on one piece of bread.  Spread Cheez Whiz on other piece of bread.  Sandwich together.  Cut in half.  Observe orange-on-brown strata and think oneself to be very clever.  Bite into sandwich.  Realize is disgusting.  With indescribable disappointment, choke down entire sandwich because are descended from prairie folk and do not like to waste food.  Never make again.

Go childhood Lindsay, go!

Yes I'm younger than 8 here, but this IS another example of my childhood smarts.

Roast Beef Break.

Sometimes, when you’re working on an application for your dream job, you need a sandwich.  A cheese and ham with French’s will not do.  What you need is a stack of meat on a good white baguette, the kind that asks for demands a nap once you're done eating.

So what to do?  If you’re me, you slip into your Vans and hike through the Downtown Eastside to Big Lou’s.  It’s on the corner of Powell and Gore, has a plain wooden interior, and the men behind the counter are almost guaranteed to have mustaches and/or beards.  They’re happy to talk menu options, and you can check out their impressive selection of butchered goods while your sammie’s being built.

I go for the The Whole Roast Beef.  Why?  Because it’s a classic; there's AAA beef, red wine, onions, pan mayonnaise (made from pan-drippings, yes!) all wedged within bread that’s crusty, but not so crusty that it annihilates the roof of your mouth.  It’s one very handsome sandwich when they pass it to you, and within minutes you’ll be a happy, pan-mayo-covered mess.

Then it’s nap time.

This beauty was shared.  Do not worry, these 3 pieces = ONE WHOLE SANDWICH

Big Lou's Butcher Shop

269 Powell Street

604-566-9229

Two Chefs and a Table
Gastown: 305 Alexander Street, 778-2331303
Richmond: Unit 7 - 3331 Viking Way, 604-233-7769

#lindseatsrichmond - The Film

Yes, we made a film - I am that serious about getting this job.  It's a time-lapse we filmed over 40 minutes, sped up to 2:55, and had an absolutely ridiculous time making.  I wish all job applications involved a party like this.

Thank you SO much to my incredible friends for participating, and to Sarah and Justin Cheshire for coming all the way from Kelowna to film (and star) in it.  I know some seriously awesome people.

Click here to watch the video on youtube, and if you enjoy it, please share!