Here’s a kitchen cabinet look I’m digging for our new house. (I found the image while browsing the Rona website.) Though initially I was considering modern high gloss white cabinets, I think a hint of country might be more fitting for a humble coachhouse. But I’ll definitely want different handles, something chunkier and metallic. (I like a door handle I can really grab onto. Plus, no one wants their brand new white cupboards dotted with greasy finger prints!)

I also love the backsplash in this picture. The gray-blue grout gives the classic subway tile a dreamy vintage look.

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

Leave a comment !

With fearless determination, the FC demolished the wall between the living room and kitchen in our new cottage and already we can feel the flow of space and light. Though it’s still hard to imagine the final product, we’re certainly a step closer. Besides figuring out appliance placement (a daunting Rubik’s cube) the biggest challenge is deciding whether to reuse the existing cabinets by painting them white, replacing them all with new ($$$!!) or doing some combination of the two. It’s stressing me out, that’s for sure, and the FC and I are clocking in at least one argument a day. (Amazingly, the Sunday afternoon wall demolition was stress free. I think it’s because actually doing the work is easier than thinking about the work.)

Right now, I’m most excited by the “breakfast bar” that the new opening between the living room and kitchen leaves room for. This is where all the action’s going to happen; friends (Gigi, Brent, Alexandra, Gerardo) sitting around with a cocktail in hand, watching us cook or sharing a morning coffee and a gab. It’s going to be the heart of the house and we want it to be beautiful. The counterop material, the height (counter or bar height?) and the kitchen stools (we want something vintage, not Ikea) all have to be perfect.

Here’s some inspirations I found on Apartment Therapy. (Please share any ideas you might have on the topic.)

The FC is one sexy handy man!

Ugly wall be gone!

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

One Response to “Cottage Kitchen Reno — First Step Done!”

1. Cesar Says:
   March 9th, 2010 at 11:25 am

   Yes Laura !

   It was much easier than I thought !

Leave a comment !

I’d been avoiding them for a while, the two sad little tins of sardines left in my pantry by a previous houseguest. Sure, I’d glanced at a few articles celebrating the yumminess of sardines, even pondered a very convincing sandwich recipe from a food blogger I respect, but I was still fearful. There was a block, a phobia, a firmly ingrained distaste. To me, sardines were Depression-Era food for bachelors in crumpled jackets and faded fedoras living in sad little apartments with fold-away beds and mean-looking landladies always chasing them for rent. Sardines were something you fed stray cats or people you didn’t like. Sardines weren’t for me. Even the brand name on the package, “Millionaire’s Club Sardines,” made me suspicious. (Talk about a hard sell.)

Then today, a friend sent me a link for “The Eleven Best Foods You Aren’t Eating” and there they were again, taunting me with their nutritional merits. Some very smart doctor called them, “healthfood in a can.” They’re high in omega-3’s, contain virtually no mercury and are loaded with calcium. Sardines also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as all those important B vitamins we keep hearing about. Basically, you’d have to be a moron not to eat sardines.

What was wrong with me? How could I keep avoiding something that was clearly so good for me, especially when I had two tins sitting in my pantry ready to go? It’s like not wearing a lifejacket in a speeding motorboat, or refusing to fasten your seatbelt. I was being stupid. That’s all.

With the FC away in France visiting his famille, tonight was the perfect night for me to face my sardine fears head on, eating alone (so no one would have to watch me gag.)

I scanned the net and chose a Sicilian-Style Sardine Pasta recipe from Rachel Ray. Removing the centre bone from the small slippery filets was the worst part, and the resulting pile of mush did not look very appetizing. But I persisted, repeating my new sardine mantra (“healthfood in a can, healthfood in a can…”)

When the recipe was done and a forkful of sardine pasta finally reached my virgin mouth, it was a decisive moment. The sardines were… delicious.

As I write this blog entry, a mere two hours after my sardine breakthrough, I swear I can actually feel the sardines swimming through my bloodstream, blasting toxins with a spray of Omega 3 gunfire. I’m energized, alert, and maybe it’s just my imagination, but I think my skin is glowing. Sardines are now officially my new staple and I plan on getting some sardine goodness into my body at least once a week from now on. I might even join The Millionaire’s Club.

Sicillian-Style Spaghetti With Sardines

The sardines pair well with the garlic and chilli and a surprisingly gentle fish flavour permeates the spaghetti beautifully. You don’t need any sauce. I particularly love the taste and texture of the sauteed breadcrumbs with parsley. A solid feel-good weeknight dish.

Adapted from Rachel Ray.

Ingredients

whole wheat pasta (two servings) cooked per directions
1 tin of sardines, drained, boned and chopped
1 piece of toasted bread, torn/crumpled, or four tablespoons of breadcrumbs
2 tablespoon of chopped parsley
A pinch of dried chilli flakes
3 cloves garlic
2 teaspoons olive oil
1 green onion, chopped
8 cherry tomatoes, halved
salt to taste

Directions

To a large skillet preheated over medium heat, add 1 teaspoon extra-virgin olive oil and the chopped garlic. Sautee for a minute. Add the bread crumbs, or crumpled toast. Stir several minutes. Add parsley and a pinch of salt. Transfer bread crumbs to a dish and reserve.

Return skillet to heat and add another teaspoon of extra-virgin olive oil. Add green onion, sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Garnish with cherry tomatoes.

Serves two.

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

Leave a comment !

When it comes to health, cooking and boyfriends. I’m all about worst case scenarios. I think it’s my way of protecting myself from disappointment and tragedy. Expect the worst and you’re pleasantly surprised by anything less than a total catastrophe.

That was my approach to our dinner party Saturday night when the FC and I decided to invite a couple of friends over, last minute. Instead of planning out a complicated meal we decided to finally use up the two packages of instant fondue we brought home from France over Christmas. The FC picked up some mixed greens, day old baguette for dipping and two bottles of white wine.

Naturally, I was dubious about the instant fondue. When Georgia and Gerardo arrived, I warned them, “The fondue is from a package, so keep your expectations low.” The FC frowned. He hates it when I undersell things before knowing the results. He prefers to be optimistic; a ray of golden light in my dark cave of Libran negativity.

In the case of our dinner, the FC proved right. With a fresh salad, the fondue made a superb dinner for four. Fun, tasty, and totally stress-free.  In fact, the cooking-challenged FC made the fondue all by himself (I just added fresh sauteed mushrooms for texture.)  We even improvised a fondue warmer by putting three tealights under one of the removable grills from my gas stove. In lieu of fondue forks, we used long stainless steel barbeque skeweres for dipping.

Here’s the amazing thing about instant food: when it’s good, everyone is as impressed as if it were homemade. They ask to see the package, they marvel at how easy it was, and, as Georgia did, they insist you bring back more from France the next time you go. The FC also shared a French fondue tradition; when you lose your bread in the fondue, you’re supposed to kiss the person on your right. (Seating plans are obviously crucial in this game.)

The moral of the story? Never underestimate the French (the food, or The French Cutiepie.)

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

Leave a comment !

“Love needs a vacuum.” That’s what my friend Christin said when we were talking about relationships. If you let go of someone who’s not good for you– even if it means being lonely and depressed for a while — soon a new love interest will appear. It’s about creating space in your life to discover new things. I wondered, would “the vacuum theory” apply to food and beverages too? You see, I’d recently decided to give up my two morning cups of coffee. It felt like the right time. My relationship with coffee had recently become troubled and confused, mostly because I could never make any sense of the conflicting health information. Was it good for me or bad? The uncertainty was stressing me out . Like a love affair gone sour, I had to end it once and for all.

The first few days without caffeine were fuzzy at best. I just wanted to lie down and nap at the first plotting problem that crossed my path. But lo and behold, after a few days a new love interest entered my life: Herbal Tea. Sure, it’s always been there, lurking in the sidelines, there for me when I had an upset stomach or didn’t want a coffee too late in the day. Herbal tea was that nice guy “friend” you call when you’re feeling blue or have nothing else to do, supportive and sweet, but not the thrill you’re chasing. But now, with dark and brooding coffee banished from my life, herbal tea has a chance to shine and I find myself falling for its delicate and surprising charms.

Each day, I look forward to steeping up one of the new teas I picked up recently in Toronto at Tealish. I like to dress them up with frothed milk and/or grated chocolate. The other morning I made a Mint Tea Latte while my visiting houseguest Eilidh had coffee and I swear I could see her eying my cup lustily. Suddenly, my nice guy “friend” was hot.

Though I still crave an afternoon tryst with a sexy shot of espresso, and I may stray once in a while, right now, herbal tea’s my new morning love.

Here’s my new favourite morning pick me ups.

Morning Mint Latte

Fresh and lively, sipping on this perky elixir wakes up your taste buds. You just feel so clean and fresh and ready for anything, including kissing your sweetie good-bye as he heads out to work. No more icky coffee breath.

Directions: Steep 1 teaspoon of mint tea in 3/4 cup of water for four minutes. Heat and froth 1/3 cup of 1% milk (I use my Ikea frother.) Garnish with grated or powdered chocolate.

Almond Rooiboccino

This beverage has a natural sweetness that makes it seem like dessert.

Directions: Steep 1 teaspoon of Sweetie Pie Tea (or any almond rooibos) with 3/4 cup of hot water in a short glass. Add 1/3 cup of hot frothy 1% milk (I use my Ikea frother.)

One teaspoon of tea steeped for four minutes makes the perfect cup. Don't overbrew. The mint tends to get sour. Keep it light and fresh.

Froth your milk with a handy Ikea frother. Just be sure to tilt your pan sideways as you froth, with the head immersed before you turn on the frother. The milk tends to spray, especially when you're frothing small quantities.

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

2 Responses to “Love Needs A Vacuum — Herbal Tea Lattes”

1. Shannon Says:
   March 1st, 2010 at 10:13 am

   I dumped coffee too! Have never felt better…I don’t have to rely on caffiene any longer to make me feel energized. I have never liked water and herbal teas so much as I do now!

2. laura Says:
   March 3rd, 2010 at 2:29 pm

   That’s great Shannon! Mornings are a breeze now, but in mid-afternoon I tend to get dopey. Sometimes I take a hit of green tea for a boost. That or a siesta.

Leave a comment !

Here’s the FC and my Valentine’s Day menu.

Couscous with sun-dried tomato and broccoli (because feeling heavy and bloated is not very conducive to romance.)

One peaked chocolate mousse with caramel centre, to share, with a candle for a wish.

Three pink roses. One for me, one for him, and one for our Mac Powerbooks, which we are never without.

Nigerian Funk (thanks again Margo, for turning me onto this)

Vin mousseux (our favourite love potion next to champagne)

Candles in the bedroom.

Joining friends for Sunday night jazz at Diese Onze afterwards.

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

Leave a comment !

You know those moments when you click with a total stranger (on the metro or at a party or in the laundromat) then they disappear into the urban chaos from whence they came? Later, you romanticize about them. You wonder if they felt the same way. You only wish you’d had the courage to ask for their number. Or were you just imagining it all?

These moments are the subject of Missed Connections, a gorgeous illustrated blog which uses stories of missed connections culled from real life personal ads to inspire beautifully rendered drawings. Besides the artwork, it’s amazing how much wordsmithing goes into the personal ads themselves. When it comes to love (and prices by the word) people quickly become poets. Blogger Sophie Blackall choses her inspiration well, picking those personal ads with the most potential for visuals, my favourite being a guy looking for a girl he shared a bear suit with at a costume party.

Thinking about it, the FC and I could easily have been a missed connection. We met at a party, danced and laughed for what felt like hours, then, when my friends were leaving, I bid farewell and disappeared into the night. We would never have seen each other again if the FC hadn’t tracked me down on Facebook. (He remembered the person who brought us to the party and started his search from there.) My heart pounded in my chest when I received his first email message. It was so wonderful to know that he felt the same as I did, that something magical had happened between us. I was also glad I’d decided to join Facebook since without it I might not be writing this post.

Connection found.

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

2 Responses to “Connections Lost, and Found”

1. Margo Says:
   February 3rd, 2010 at 1:50 pm

   this is amazing and an addictive read.. thx for sharing!

2. Shannon Says:
   February 3rd, 2010 at 5:21 pm

   I so love that blog!

Leave a comment !

Look no further, this is it; the fast, easy-to-make, moist and fudgy chocolate cake of your dreams. Since I first discovered the recipe two months ago, I’ve made it three times. The F.C. (a pathological chocolate addict) now requests it. The cake is ideal for dinner parties, it’s so potent and satisfying, you don’t need much to feel the buzz. I also like this cake because the butter and egg content is less than in other similar recipes I found. It doesn’t rise much (as you can see in the photo) which gives it a modest elegance. I just love having a recipe like this in my arsenal. When I’m in a pinch for a quick but classy dessert, I can always turn to this one. (It’s the “little black dress” dessert equivalent.) Your dining companions will also be intrigued when you tell them it’s flourless. High density chocolate heaven.

Flourless Chocolate Cake

Adapted from Gourmet (as posted on Epicurious.)

Ingredients

5 ounces fine-quality bittersweet chocolate

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs (for a slightly higher cake, you can 1 more egg, but 3’s fine too)

1/2 cup unsweetened cocoa powder plus additional for sprinkling

Directions

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.

Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Beat eggs then whisk into mixture well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake in middle of oven for 15 minutes, or until top has formed a thin crust. Invert onto a serving plate. Serve with whipped cream, rasberry coulis or a simple sift of cocoa powder or icing sugar. Divine! Serves eight.

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

Leave a comment !

The FC and I finally made our first big “renovation purchase” on the new cottage: the windows. We chose simple but classic black guillotines (no fake panes) and two modern black doors with full length glass windows. The cost will be $1000 under our initial budget. (Yay!) Though the pressure (and cost) is mounting, the relationship is holding strong. Touch wood.

Speaking of wood, besides the leaky roof (which we can’t evaluate until the snow clears) our next big choice is flooring. We’ve decided to install hard wood throughout, and though we know any wood will be great we still want to pick the perfect one, the one that will bring out the cottage’s very best (as the FC brings out mine.) We want the wood floors to make fast friends with our furniture, snuggle up with our throw rugs, inspire our walls and make love to our open-concept kitchen. We want Nirvana in a floor, that’s what we want.

Last night while visiting a wholesale outlet, we fell for the Jatoba hardwood and its patchwork quilt of light wheat colours and warm reddish browns. (Apparently these are the natural colours of the wood, it’s not stained.) I’m also into light maple because it’s airy and bright and the neutralness goes well with other wood furnishing. But my friend Brent, who’s decorative taste always impresses me, champions an extreme dark stain (like a coffee oak) arguing that it reflects light, so I now find myself in a war of the woods.

What wood will win?

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

Leave a comment !

Due to the French Cutiepie’s blatant disregard for a warning message from my host, cookingforcock is experiencing technical difficulties. The last two months of posts and recipes have either been lost or compromised (no photos, comments missing from posts, formatting gone, and my precious list of subscribers vaporized.)

The French Cutiepie is trying to fix the situation but the timing couldn’t be worse (the roof on our new coachhouse is leaking and my Producing Parker Season Two script deadlines are suddenly overwhelming.)

So many recipes to share, so many stories to recount… Be patient and I’ll have you up to date soon enough.

In the mean time, my friend Brent (and cfc contributor) shared this link with me. Pies in a jar! What a great idea.

© 2009-2010 cooking for cock All Rights Reserved -- Copyright notice by Blog Copyright

4 Responses to “Technical Difficulties…”

1. Peter Sloan Says:
   January 27th, 2010 at 11:34 am

   With so many cyber warnings,error messages and all that overwhelming barrage of life threatening, make or break “you have x amount of days to renew” type messages out there, its easy to blatantly disregard things. It teaches us to disregard everything so we can have some peace of mind. That strategy doesn’t work though ,does it?

2. Margo Says:
   January 28th, 2010 at 9:30 pm

   baaah! retrograde!
   in l.a and cant stop eating mexican.
   habanero cream salsa.. HOT!
   fish taco heaven.
   and although i wouldnt dare touch this one, most seem addicted to the beef & pickle tacos from Malo in Silver Lake.
   Excited to eat a crsipy kale dish from much recommended hotspot Elf.

   good luck with all the fix its!!

3. laura Says:
   January 29th, 2010 at 8:28 am

   Elf! I love how a word that is also the title of a Will Ferrell Christmas movie can suddenly become hip & enigmatic.

4. laura Says:
   January 29th, 2010 at 3:50 pm

   Yeah Peter, you nailed it.
   Software update messages are another example. (Update? Can’t I just stay the same?) You think you’re being sold on some unnecessary change or “improvement” (that’s capitalism) then they screw you. How can we learn to identify the warnings that really count?

Leave a comment !