Monday 22 February 2016

Overdue Update!

Hi Foodies!

It's been weeks and weeks since I've posted anything. My apologies everybody. Since I started this blog I haven't gone this long without a post. I'm still alive and everything is okay. I've had a number of things come up in my life and the blog has taken a bit of a back seat. I do have a few happy announcements to make... I got a new job, I start next month so that's really exciting. I just celebrated my 30th birthday last month. I'm flying out to Calgary in May for a wedding. Lots of exciting stuff.

Although it's late February and my last post was related to Christmas, I have kept on cooking all this time. If you follow me on Instagram (@foodbybram) you will see some of the dishes I've been making. Mostly healthy stuff as I've been fitness oriented. Soups, salads, eggs, roast chickens, curries, stir-frys... 

My roommate was in Mexico during my 30th birthday so I had the apartment to myself. I had some friends over to celebrate and I made a few crowd pleasers for the party...

I simmered a tomato sauce with beef, veal and pork for 4 hours so it was extra tender and full of flavour then used it in a lasagna with wilted spinach, ricotta, mozzarella and Parmigiano Reggiano. 
I also made a mac and cheese with roasted butternut squash, cherry tomatoes, peppers, onion, garlic and a crispy Panko topping. I made some classic garlic bread and (not pictured) threw together a salad of greens, blood orange and walnuts. Everything was a big hit!  

Winterlicious just took place earlier this month. Whenever Winter and Summerlicious take place in Toronto I usually review a couple of restaurants and share photos and experiences. I did manage to go out to two participating restaurants. Once to an upscale Mexican place called Los Colibris and a quaint little bistro called Nuit Social. Both were very nice. 

That's all I've got for now. I just figured I owed you guys a status update. There will still be plenty of recipes in the near future. 

Thanks for your patience and I hope you're all doing well!

Until next time,


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