September 26, 2009
Every once in a while, you come across an individual (or group of people) that take their craft, what ever it might be, to the next level. When you look at at their creations, you can tell without a doubt that not only are they good at what they do, but that they take pride in it and strive for perfection.
Two weeks ago, I came across an example of this and lucky for me, this person’s passion is… CHOCOLATE! yay I could probably write a very long post describing her chocolate and how good it is, but instead, I’ll let a couple of pictures do the talking and urge you go and visit her at the Kitchener Market and actually taste the product. Katharina is the chocolatier in question, uses all organic, fair trade chocolate. I can’t say enough good things about it.
The name of her company is Anna Tolazzi. They don’t have a web site just yet, but I’ll post it here once it’s up. In the mean time, if you need to order some chocolate before the next market day. You can reach them at:
1 (519) 342-8264 or Katharina [at] annatolazzi.com
July 17, 2009
It’s starts today and goes all weekend long! I can’t wait till 5pm. Come out and enjoy some spectacular ribs, or chicken and some really good beer!
Official site can be found here
July 16, 2009
I love garlic, who doesn’t? Lucky us, garlic is now in season here in Ontario and just about every veggie and fruit stand, small farm stand and farmer’s market vendor has fresh garlic on hand.
The one garlic thing that I always love to have on hand is garlic butter. You can always find a use for it and it’s so simple to prepare!
What you’ll need:
3 heads of garlic
1 cup of butter (room temperature and cut into cubes)
1 tbs extra virgin olive oil
- Preheat your oven to 200 degrees Fahrenheit.
- Cut the bottom off of each of the garlic heads.
- Brush the olive onto each of garlic heads
- Place the garlic in the oven for 1.5 hours
- Let the garlic cool for about 5 min
- Once you take the garlic out, squeeze out the cloves into a small food processor, add the butter and blend until smooth
- Put in a sealed container and store in the fridge… but not before you butter at least one piece of toast with it and enjoy
That’s it! It should last in the fridge for a good month… but it never does
July 19, 2008
Just got back from Rib and Beer Fest with Melle, Andrew, and other great company. All I can say is… nom nom nom
If you’re in town, make sure you go this weekend, you won’t regret it.
April 21, 2008
You’ve heard of the Hollywood Upstairs School of Medicine… this must be a graduate of their culinary department
February 23, 2008
I made Jello two weeks ago. put it in little open-faced containers and placed them in the fridge to set. Being the person that I am… I forgot all about them till today. So, I had one to see if it’s still good. Not only was it good, but quite excellent! It has the exact same consistency as the Jello cubes you get a Chinese restaurants (which I love). So now I have to wonder exactly how old is restaurant Jello anyway???
September 25, 2007
I’ve been meaning to post about this for a while now, but been busy with other geek related things. If you’re looking for REALLY good coffee in Waterloo, TechTown Cafe is for you. The serve organic fair-trade coffee and a lot more. Visit their site for more info.
I just picked up one pound of Guatemalan French Roast. I’m enjoying it as I’m typing… it’s pure heaven
September 7, 2007
Courtesy of Melle. Can’t wait to taste them when they’re done.
And now they’re done and I’m afraid to touch them. I’ll keep you posted once I work up the nerve