It didn’t even occur to me to do a very special post for New Years till I was reading EVERY other blog in blog-land and saw that EVERYONE was doing one. Top 10 lists. Top 11 lists. Most influential lists. Most scary lists. Most sexy lists. And even a most-unhappy-people-you-meet-in-the-comments-section-of-year-end-lists
list. Seriously. So, while I contemplated not doing a list simply because
everyone else was doing one, in the end, my need for social assent – and thus acceptance and validation – won out. Yeah, yeah. If everyone else was jumping off a bridge, would I?
The following are my top month-by-month posts for 2011. I’ve included the posts that seemed to get the most reaction from you, the posts that I loved the most, and of course, those poor little posts that I think deserve more attention than they received.
So, prepare yourselves. I now present for your viewing pleasure… Gastronomical Sovereignty: A Year in Review!P.S. I do apologize for the often blurry and awful photographs. I’ve learned a lot this year with respect to photography, most of which has been in the last couple months or so – apparently holding the camera still, using lots of natural light, and eventually ending up with a great camera (i.e. January) = better pictures. Who’d a known?
show some love: Habas Con Jamon (Bbroad beans with jamon)
– It’s not the dish’s fault I didn’t know how to take pictures last January. I know we eat with our eyes, but don’t hold it responsible for the visual lack of culinary lusciousness – make it! Your mouth will thank you… side note: will be remaking and re-photographing once the little guys come back into season next Spring/Summer.
my favorite: Portobello Piccata –
Crunchy, almondy, and generally healthy. Sort of. This is my go-to when I don’t know what else to make. And it works as an incredibly impressive and filling veggie friendly main.
your favorite: Garlicky Oven Fries –
Quick, tasty, with loads of garlic. Comfort food at it’s finest. Again, photography was not my strong suit in the early part of this past year…
my favorite: Truck Farm –
A guy. A truck. Some seeds. And a fucking brilliant idea.
your favorite: Home-Made Yummy Cabbage Rolls –
Affordable, delicious, and who doesn’t need a cabbage roll recipe to deal with all the cabbage that comes in the CSA week after mid-Winter-season week?
my favorite: Panko Herb Crusted Halibut with Leek & Onion Ragout –
Fresh fish, citrus, and the ooziness of the ragout just makes my little mouth sing! Topped aboard a couple pieces of home made polenta – pretty much my favorite meal. Ever. Well, it comes in at a close second anyhow.
A trio of restaurant reviews! I couldn’t figure out the stats for each one individually but they were all uber high. So: Pure Spirits Oyster House
; Enoteca Sociale
; and Luma
. All in Toronto, Ontario – all fabulously fantastic.
your favorite: It Sure Aint No Picnic… Yet –
Not much of a post… But it spawned comment after comment and hit after hit. Apparently everyone loves a clown
picnic! …I don’t love clowns. They scare the shit out of me.
show some love: Incredibly Fresh Fish/Seafood Tacos –
Holy heaven! After the pure torture of having to touch live spot prawns, these little doozies were more than worth the trauma. Flavourful, refreshing and oh so Summer.
my favorite: Progress Thus Far… –
A video. Showcasing three beds of growing edibles. From my front yard to you.
your favorite: Galette Disaster 101 –
It’s funny when people fall down. Even if that clumsy stumble is an absolute disaster of a dessert… cruel bitches. JK everyone, JK.
your favorite: Wine Wednesday: For Starters –
The first in the Wine Wednesday series; a vocabulary collection to help us talk about vino. I’m so happy we can talk about vino.
your favorite: Change is a Good Thing… Right? –
We all suffer from the devil we call “change” from time to time… And we’re really fucking good at supporting each other too.
show some love: Oven Baked Panko Zucchini Sticks –
Fresh from the farmer’s market squash = good. Especially if you crunch it up and dip it into a homemade marinara sauce. Holla!
my favorite: Leek & Cabbage Scallop –
Does cabbage get any better than this? Tender, slightly sweet, totally savory and a great main for a veggie-friendly dinner.
your favorite: CSA Week #1 –
The yellow box! I don’t know why I didn’t think of sharing our CSA goodies with you sooner. But now that I have, it seems people really dig seeing what’s not only in season, but also what you can get (and do!) with entirely organic, local, seasonal, happy produce!
show some love: Stolen Fruit Crumble –
That’s right. I stole that fruit! And it was so sinfully delicious, I’d do it again! Use what you’ve got handy and in season and you’ve got a fruity, light dessert that begs to be topped with full vanilla fat ice-cream. Oh yeah.
show some love: Film Friday: A New Perspective –
A 17 minute video with Michael Pollan. If you don’t know who Michael Pollan is, click here
. Because you should. Or, just watch the video. This guy knows his shit.
my favorite: Balsamicy Winter Braising Greens with Raisins and Almonds –
A dish that got just about everything but the kitchen sink thrown in it…and that was only because it is glued down. Are sinks glued down? Balsamic is a fabulous way to brighten up any dish, in my opinion. And it adds a touch of sweetness to what are often otherwise, very bitter greens.
your favorite: SRC Reveal: A Taste of Home Cooking –
I was worried at first that this dish was a little on the heavy side but you guys loved it! Cheesy with tomatoes and pasta – what’s not to love?
show some love: In a Pickle? Then Pickle! –
I really believe that on the path to food sovereignty and self-sufficiency, we have to start taking back control over our “processed” foods as well as our fresh. Hence, canning and pickling! Besides, pickled beets are a close second to Summer strawberries in salads and come Winter time, when strawberries are few and far between, beets = good!
show some love: Celeriac Pomme Puree –
for two reasons. First, I made quite a server’s rant about how to behave in a restaurant. It’s helpful to you and to the wonderful (or not so wonderful) people who bring you your food and drinks. Second, although it’s been done more than a few times before, this puree is sweet, salty, and just the right amount of savory to pair with pretty much any meat dish you can think of. Why wouldn’t you want such a versatile side in your culinary arsenal kit?
Happy New Year my darlings! It’s been a great one – I can’t wait to see what 2012 has in store for us. I hope you enjoyed this little year in review – even if it is 2 days late. Oops! Whatever, I’m making a fashionable entrance! And THAT’S how it’s done!