Greening the bleak midwinter
Food: Recipe - Broccoli-Quinoa Salad with Buttermilk Dressing
The colour palette may be all black and white this time of year, but you can treat your palate to a rainbow of taste with this delicious salad that feels like spring
By Louise Crosby
The winter colour palette is bleak but beautiful, all black and white and shades of grey. Snow has a way of softening the hard lines, of putting some magic into the landscape. There’s nothing prettier, for example, than a dusting of snow on bare branches, or an expanse of rooftops iced like cakes in white frosting. The only problem is that, at some point, our eyes long for colour.
Many go south for their fix of pink bougainvillea and turquoise sea. Others buckle up their bootstraps and carry on, their eyes fixed on the horizon, where spring will appear. I’m in that second category, toughing it out, grasping at little life rafts to help me get through, life rafts like this bright green Broccoli-Quinoa Salad with Buttermilk ...
Highway 17, the road not taken — sadly
Travel: Ontario's Highway 17
Highway 17, which is the Trans-Canada Highway in Ontario, is surprisingly untravelled -- mostly because Canadians know other countries better than they know their own.
By Charley Gordon
If you’re tired of the predictable travel articles about beaches in Asia, castles in Europe and gourmet food just about anywhere, this is the travel article for you. It’s about good old Highway 17, the one you can drive for four days and still be in Ontario.
Highway 17, which is the Trans-Canada Highway in Ontario, is surprisingly untravelled. This is not because of the scenery, which is often magnificent, or the road itself, which is well-maintained and easy to drive. It is mostly because Canadians know other countries better than they know their own.
It’s a safe bet that more Torontonians have been to Bangkok than to Sudbury. For them, the north begins around Orillia and ends before North Bay. On their summer travels, they don’t get to ...
It’s not jazz camp ’til I cry
Sleep deprivation and the democratization of the arts
Charley Gordon finds his groove at jazz camp but suffers whiplash on re-entry into the real world, where the noise isn't always joyful and the pros are competing for gigs with the wide-eyed amateurs
By Charley Gordon
LAC MCDONALD, Quebec -- It’s about two hours before the final concert is to begin at the jazz camp. I’ve finished warming up in one of a dozen cabins set in the woods beside Lac McDonald in the Laurentians. I step out and hesitate on the step. There’s a light breeze and but music is everywhere, floating on it. From every cabin comes music — an accidental meshing of saxophones, pianos, guitars, basses, voices, each playing something different yet somehow blending into a complicated melody that has a simple theme: nothing matters but music and all’s right with the world.
This particular jazz camp, run by an organization called Ottawa JazzWorks (disclosure:I’m a former board member), ...
Feeling Blue in a Red State
Blow a kiss? Fire a gun? Bonding with your neighbor can be a blast, but not always in the best way writes one veteran scribe who went for a walk and stared down the barrel of an ugly reality in her own backyard
By Carla McClain
A beautiful part of the world this is - rural southern Arizona only a couple dozen miles from the border with Mexico. Big sky, big mountains embracing a valley of rolling grasslands and evergreen oak trees. A land of quiet, peace and tranquility. Usually.
Walking home from an evening trek with my dogs, high on the solitude of nature only, our reverie was shattered by gunshots - one, two, three, four - a terrifying sound that triggers fight-or-flight in the primitive brainstem, much like the rattle of our venomous snakes when you get too close. I whirled around, to see the distant figure of a man up on a hill, his arm raised, his weapon aimed….at us. Having no time to flee and no way to fight, I screamed, a demented howl of sheer terror. The dogs, as ...
Fending off the fall chill with lentil, tomato and Tuscan kale soup
When the leaves turn and the sun sinks early, it's time to talk lentils -- the edible pulse that will keep you warm, boost your calcium and create a hearty potage that's good for cardiac health
By Louise Crosby
September 18, 2015 -- Ok, we’ve had our fun with summer food. The weather is turning cool and it’s time to pay a bit more attention to what we eat. It’s time to talk lentils.
You’ve heard the drill: Whether brown, green or orange, lentils are full of vitamins and fibre, and contain high levels of iron and fat-free protein. They lower cholesterol, stabilize blood sugar, and contribute to heart health. We should be eating mountains of them, but let’s face it, unless they’re dressed up with lots of flavour, lentils can be a bit of a slog.
Marco Canora, owner of the New York City restaurant Hearth, shows us the way. His recipe for Lentil Soup with Tomato and Tuscan Kale, from his cookbook A Good Food Day, layers flavour upon flavour ...
Pop Culture Decoder: Cosmetic Dermatology
Misty Harris suffers the horrors of Thermage so you don't have to
By Misty Harris
I always intended to grow old gracefully, like Audrey Hepburn or a chunk of parmesan cheese. Things did not go as planned.
Around the time I turned 30, a collection of creases made camp on my face – the human equivalent of rings on a tree – and proceeded to mock my age every time I looked in a mirror. Now, I’ve never thought of myself as vain, but I also never thought I’d look between my eyebrows and see skin pleats that resembled a vagina. So there’s that.
This is how, about four years ago, I wound up forking over nearly two weeks’ salary for Thermage – a cosmetic dermatology procedure that proved so traumatic, I’m only just now able to discuss it. My consultation went something like this:
A physician identifying himself as Dr. Bob* (in the grand tradition of quackery, he omitted his last name) escorted me into his office and asked me to describe my “most urgent” ...
Orbiting ball lore with the Spaceman
Southpaw pitcher Bill Lee climbs back on a mound of memories created during the Montreal Expos' brief run at greatness from 1979 to 1981, when the storied team fell just one inning short of a trip to the World Series
By Rod Mickleburgh
Suddenly, baseball is fun again, at least if you’re a fan of the Toronto Blue Jays. Although the Montreal Expos remain closest to my heart, I still root for the Jays. Those World Series years of 1992-93 were wonderful. (Devon White!) Of course, it’s been mighty lean pickings, since then. Now, finally, as they tussle with the hated Yankees for first place, Canada is back on the Jays’ bandwagon.
With this renewed whiff of baseball in the air, I offer a special Mickle treat for Canadian ball fans, especially those who remember the Expos from 1979, when they first drove for the pennant, and 1981, when they fell an inning short of the World Series, done in by Rick Monday’s cruel home run off Steve Rogers, a starting pitcher ...
Pop Culture Decoder: Why Cilantro is the Devil
Cilantro has more enemies than Cersei Lannister; Misty Harris breaks down the reasons
By Misty Harris
There’s an old chestnut about never discussing politics, religion or money at the dinner table. To that list I would respectfully add cilantro, an herb more divisive than the finale of How I Met Your Mother.
I don’t pretend to be an unbiased journalist on this matter. My personal feeling about cilantro is that it’s the Donald Trump of herbs: too loud, always showing up in places you don’t want it, leaves a bad taste in your mouth. The flavour experience can best be described as an unholy marriage between Thrills gum and an old penny – both plucked from the mouth of a rotting corpse.
So before you continue reading today’s Decoder, please remember that it’s not nonpartisan; I’m coming at cilantro with the extreme prejudice of someone who has just bitten into an oatmeal-raisin cookie thinking that it was chocolate-chip. The struggle is ...
Hey sister, go sister: This is Celeriac Rémoulade
Crunchy and creamy at the same time, celery root salad is a Gallic standard that will make you want more, more, more!
By Louise Crosby
Many summers ago, I studied French for a month at an exclusive language school in Villefranche-sur-Mer, situated between Nice and Monaco on the Côte d’Azur. It was très exotique. Villefranche is a town of apricot and turquoise-painted buildings sloping down to a sparkling blue Mediterranean. People drink crisp, cold rosé wines, lavender perfumes the air, and cicadas buzz in the dry afternoon heat. I did as best I could through the morning language labs and grammar drills, but really perked up when we broke for lunch. That’s because the food was very good.
Of all the delicious homemade dishes we were served, one stands out in my mind, and that is celery root rémoulade, also known as celeriac rémoulade or céleri rémoulade. It was crunchy and creamy at the same time, and I couldn’t get enough of it. You might ...
Interview: Juliette Binoche laughs off fear of aging
The Clouds of Sils Maria features the French siren in the role of an aging actress agonizing over her latest job: playing the role of the older woman, instead of the ingenue, in a revival of the play that made her famous. Binoche says she wasn't afraid to tackle a reflection of herself, but she did push director Olivier Assayas to face what she calls a "fear of actors... particularly women."
By Katherine Monk
In an age of ubiquitous celebrity, Juliette Binoche is an old-fashioned movie star. It’s more than the Prada blouse that seems to flow over her curves with loving deference, and more than the elegantly honed features that allow her to look both pretty and strong simultaneously. The French actress who emerged in the wake of The English Patient has a presence that moves through a room like precious perfume, a tingle mingled with an essence.
Binoche brings her intoxicating powers to every role she’s ever had, from Lasse Halstrom’s Chocolat to Michael ...
