The Woks of Life pork larb over little gem leaves, pickled veg.
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Turnover at the LCBO is pretty high because people don’t realize how bad it can be and they can transfer you to a different store anytime they want. I was lucky enough to be able to walk to my store in 5 minutes, but I was also the first person they would call if they were short staffed . A blessing and a curse 
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Happy Birthday!
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Yum
Thank you! Mine was a few weeks ago (and low-key). Hers is in a month (and she has been joking that she has “planned herself a wedding” 
).
It was nice to do something together. Though we have lived in different countries for all but 1 year of our adult lives, we have managed to get together for someone’s birthday in one of our locations every few years.
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Thank you!
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Nice photo! Camera phone?
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I had my usual breakfast of yogurt, fruit & nuts and nothing else all day in anticipation of our meal at Revival Kitchen — perhaps the best restaurant between Philadelphia and Pittsburgh.
For a place located in the middle of BF nowhere, it sure is difficult to get a table: they’re open May-Oct, and only Thur-Sat. The menu changes monthly, with dietary restrictions being taken into consideration if mentioned at the time of reservation. BYOB.
This year, reservations went online in April & every single table for the season was gone within 6 minutes. There’s a wait list, of course, and sometimes a cancellation is posted in a local Facebook food group I’m in.
I was smarter and sent the owners an email early spring, throwing out some dates in July & August, et voila: got the chef’s table for 8. It was funny to see a Happy Birthday card on the table, as they thought it was someone’s birthday celebration (I celebrated mine there last year, but in … September 
). I told them “well, it’s my sister’s birthday, so we’re celebrating that by having a nice meal.” 
Everything was absolutely fantastic, as usual. We brought a lovely Prosecco Superiore for starters, a crisp Torrontes, and a wonderfully fresh Austrian Blauer Zweigelt rosé.
A wonderful evening, with the added bonus of introducing 4 peeps in our group to the restaurant, as they’d never been 
The welcome bites: cantaloupe agua fresca with ginger, lime foam & strawberry chili lime rim, grilled shiitake with crispy mushroom salted puffed rice & morel aioli, and a carrot juice-infused tapioca chip with beet hummus, dukka, and chervil. The perfect introduction to Chef Q’s culinary creations.
The poached shrimp in red curry broth waiting to be bathed in chilled cucumber buttermilk.
So refresh!
Fantastic tomatoes. Summer in a bowl 
A table favorite: the grilled, nicely charred ramps with house-cured prosciutto 
No picture of the intermezzo: a habanero sorbet with a slice of jalapeño on top, both devoid of any heat. Fabulous.
The duck. I could’ve eaten a few more slices of that breast TBH…
The dessert. I usually despise meringue… this was a blueberry meringue 
We won’t eat this well again until we’re in Philly, and certainly not for the price.
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My favorite is The Royal Tenenbaums!
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Not much to see but a tasty shrimp quesadilla with diced shrimps, roasted red peppers, scallions, monterey jacks cheese, lime zest and juice, cilantro and Old Bay seasoning in a pan-fried flour tortilla
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Chicken Pesto Meatballs . That’s a brilliant Idea!
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Hahaha.
Good eye 
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It was delicious together with the tomato sauce on the pasta. Since I added zucc to the meatballs, I didn’t feel the need to make a salad on the side (but one would be nice).
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Unexpected rain almost foiled my plans for a bbq, but I weathered the impending storm and came out mostly unscathed(I’m exaggerating of course, but it did start to rain 10 mins after I turned on the grill)
Classic banquet burger on a toasted sesame bun and C/C fries. Mayo for dipping and an ice cold Coke Classic to wash it all down. Red grapes for dessert.
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I picked up a Himalayan salt plate from buy nothing so I used it to grill tiger shrimp. Also shown, an air fried potato and grilled mushroom and zucchini.
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We had our first Company lunch in the new space today. LOTS of room in our new kitchen/café. 
So the field green salad with grilled chicken, bacon, dried cranberries and honey-mustard dressing filled me up. Wasn’t sure I was going to make the dinner I had planned, but the rumblies in my tumbly started about 6:45.
CSA red potatoes were cut up, tossed with olive oil, s/p, and Penzeys Mural of Flavor with extra dried orange peel added, and they were tucked into the convection oven at 350° for about 45 minutes, stirring a couple of times.
Steak tips I had taken out were tossed in some OJ, ground ginger, s/p, and extra dried orange peel for a quick marinade before grilling them on a cast iron grill pan, finishing them in the convection oven at regular cooking.
Steamed and buttered, s/p’d green beans as the other veg, with wine as the final side.
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We did a bunch of shopping for a small shindig we’re hosting after my late afternoon show at the annual arts festival tomorrow: rib-eye sliders & beef dogs with the appropriate buns from Sam’s Club, the very good red skin potato salad from the Giant supermarket as well as their equally very good chunky guac, chips, etc. I made former CH linny’s famous Jarlsberg dip, then got my mise ready for tonight’s dinner: a stir-fry with wild-caught Argentinian shrimp from Aldi, king oysters & broccoli based on WOL’s recipe for shrimp & broccoli — ‘cept I doubled the sauce bc I really like it, and naturally augmented with 4 bird peppers.
We have a bag of frozen bird peppers that seem to last forever. Super-convenient when the craving for spicy food hits. I also added the two remaining blobs of Dorot’s ginger – equally convenient for someone who rarely cooks with fresh ginger, and this pack seemed particularly fragrant and flavorful.
Tried to take a much-needed nap after I was done with the prep before meeting up with a friend who’s moving to Maine for a late afternoon drink at the gay bar, but no dice. It was nice hanging out, and then friends of ours showed up & I got my man to join us for a drink.
Kinda proud of the cooking job I did after 2 martinis 
. Another early night is my guess, hopefully not an early morning. Having the steroids kick in eventually would be swell, too 
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My Thai basil needed to be cut back, so Pad kee mao from Woks of Life was WFD: https://thewoksoflife.com/drunken-noodles-pad-kee-mao/
I used a red bell pepper in place of the baby corn and doubled the sauce (per reviewers’ comments that it was too dry - this was a smart move, as it ended up being just about perfect doubled). My fresh chiles also weren’t spicy enough, so I added some sambal oelek. Alas, no fresh ho fun to be had, so soaked rice flake noodles came to the rescue. Delicious!
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