Thursdays my mom's group meets. It's so great to have other moms in the neighbourhood to hang out with, especially since we live in a very uncool Toronto neighbourhood. I don't know why. It's very centrally located, close to public transit, has lots of parks and green spaces, a farmer's market, a great family run grocery store that carries a lot of interesting local and organic products, and has several other grocery stores, daycares and schools in the area. But it is so uncool, it doesn't even have a name. On most city maps, it remains unlabelled. Just a blank space. Occasionally it is referred to as the "Christie Pits" neighbourhood, after the large, well-known park in the area. However, as one mom in my mom's group put it, "You never really want to be living in a place that has 'pits' as part of the name." Oh well, as Adam always points out, the unpopularity of our neighbourhood keeps our property tax lower.
I love trying new spices and seasonings, so I am very excited that the President's Choice Black Label line now has a bunch of new spice blends available. My most recent find: Shichimi Togarashi, or Japanese 7-Spice blend. It's a combination of crushed red chili flakes, sea salt, Szechiuan peppercorns, black and white sesame seeds, poppy seeds, orange zest, wasabi powder and nori seaweed flakes. I make Japanese-inspired dishes all the time, but resort to the same old flavours most of the time: miso, soy, sesame, ginger and garlic. I was so excited to be able to liven things up a bit. This dish is easy and tasty, although be warned that this seasoning packs punch. I used 1 tsp, which ended up being too spicy for me, and I have a high tolerance for heat! I recommend 1/4-1/2 tsp, or, if you don't like heat at all, make your own at home and omit the red chili flakes. You'll get all the flavour without the heat. I served these noodles with a mix of seafood (
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