SNACKS

created by leah wildman & lauren wilton, with love.
a girl has to keep her figure somehow. may i present miss leah andrews wildman, everyone. L&L, xo. photo by eriver hijano

a girl has to keep her figure somehow.

may i present miss leah andrews wildman, everyone.

L&L, xo.

photo by eriver hijano

zzzz. we took a big nap.we didn’t mean to take a month-long break from our tumblr, but we did. it was an accident, i swear. lauren quit her job here and got a job here, leah has been doing… a whole bunch of stuff (for them, them and even starring in this). but we’re getting out shit together. tonight, we even made DINNER. we ate: sanagan’s lamb chops (garlic, olive oil, herbs, lemon), chickpea salad, heirloom tomatoes/olive oil/maldon salt. we even brought some as a present to our favourite door guy at the dakota next door. we drank: 2010 anakena viognier from chile, and oops! a second bottle; 2009 briccotondo barbera from piemonte. oh, and wild turkey. we accomplished: a good regrouping, heads on our shoulders, and we cooked together for the first time in a month. we’re looking forward to fall. we have a good feeling. L&L, xo.

zzzz.

we took a big nap.we didn’t mean to take a month-long break from our tumblr, but we did. it was an accident, i swear. lauren quit her job here and got a job here, leah has been doing… a whole bunch of stuff (for them, them and even starring in this).

but we’re getting out shit together. tonight, we even made DINNER.

we ate: sanagan’s lamb chops (garlic, olive oil, herbs, lemon), chickpea salad, heirloom tomatoes/olive oil/maldon salt. we even brought some as a present to our favourite door guy at the dakota next door.

we drank: 2010 anakena viognier from chile, and oops! a second bottle; 2009 briccotondo barbera from piemonte. oh, and wild turkey.

we accomplished: a good regrouping, heads on our shoulders, and we cooked together for the first time in a month.

we’re looking forward to fall. we have a good feeling.

L&L, xo.

A gourmet who thinks of calories is like a tart who looks at her watch.

—James Beard (he’s talking about you, Krysta Oben.)

on road tripping & hummus sandwiches growing up in winnipeg, it was only about an hour away from some of north america’s most beautiful beaches (surprising, i know). needless to say, we did a lot of road-tripping; camping, cottaging you name it, and on these trips, my friends ate a lot of hummus sandwiches. fast forward, the best of us have realized that storebought hummus is, well, down-right scary, and i now make a ton of the dip below (for catering with leah, for snacking, or… whatever). it’s simple, inexpensive and a hell of a lot more delicious than the shit you find next to the pickled herring at your local price chopper. it will also keep well in a cooler for a day or two in case you find yourself on a road trip to the cottage, or even a bicycle trip to the toronto island anytime soon. roasted garlic + white bean (with optional anchovy) dip 1 can organic white beans 2 heads hardneck garlic, slow roasted in olive oil + thyme, plus 3 cloves thinly sliced + baked for garlic chip garnish 3 oil-packed anchovies 1/2c extra virgin olive oil squeeze of fresh lemon juice (not that bottled shit, k?) fresh herb of your choice (we like rosemary or thyme here) freshly cracked pepper & maldon salt drain + rinse white beans. squeeze roasted garlic out of its’ skins. roughly chop anchovies. throw all into food processor with a squeeze of lemon + the fresh herb of your choice. season with a heavy hand, pour in olive oil + pulse until smooth (you may need more olive oil than the recipe calls for). if camping, serve spread on grilled sourdough with grilled vegetables or in place of mayonnaise on sandwiches of flank steak with red onion jam. if at home, it’s fine at room temperature, but best served warm with a drizzle of good olive oil, baked garlic chips for garnish & generously seasoned with cracked pepper.

on road tripping & hummus sandwiches

growing up in winnipeg, it was only about an hour away from some of north america’s most beautiful beaches (surprising, i know). needless to say, we did a lot of road-tripping; camping, cottaging you name it, and on these trips, my friends ate a lot of hummus sandwiches. fast forward, the best of us have realized that storebought hummus is, well, down-right scary, and i now make a ton of the dip below (for catering with leah, for snacking, or… whatever). it’s simple, inexpensive and a hell of a lot more delicious than the shit you find next to the pickled herring at your local price chopper. it will also keep well in a cooler for a day or two in case you find yourself on a road trip to the cottage, or even a bicycle trip to the toronto island anytime soon.

roasted garlic + white bean (with optional anchovy) dip
1 can organic white beans
2 heads hardneck garlic, slow roasted in olive oil + thyme, plus 3 cloves thinly sliced + baked for garlic chip garnish
3 oil-packed anchovies
1/2c extra virgin olive oil
squeeze of fresh lemon juice (not that bottled shit, k?)
fresh herb of your choice (we like rosemary or thyme here)
freshly cracked pepper & maldon salt

drain + rinse white beans. squeeze roasted garlic out of its’ skins. roughly chop anchovies. throw all into food processor with a squeeze of lemon + the fresh herb of your choice. season with a heavy hand, pour in olive oil + pulse until smooth (you may need more olive oil than the recipe calls for).

if camping, serve spread on grilled sourdough with grilled vegetables or in place of mayonnaise on sandwiches of flank steak with red onion jam. if at home, it’s fine at room temperature, but best served warm with a drizzle of good olive oil, baked garlic chips for garnish & generously seasoned with cracked pepper.

while we won’t be poaching our eggs in the microwave anytime soon, this article by america’s test kitchen might be useful to those of you who, like us, must cope with cooking out of a teeny tiny apartment kitchen. image by the talented folks over at america’s test kitchen.

while we won’t be poaching our eggs in the microwave anytime soon, this article by america’s test kitchen might be useful to those of you who, like us, must cope with cooking out of a teeny tiny apartment kitchen.

image by the talented folks over at america’s test kitchen.

All happiness depends on a leisurely breakfast.

—John Gunther

it’s almost 40 fucking degrees out, and my mint plants are going insane. this weather calls for… boozy lavender mojitos 2oz shitty white rum 1.25oz lavender simple syrup 10 fresh mint leaves + more for garnish splash of soda water crushed ice muddle mint leaves (the skinny part of a wooden spoon works). add crushed ice, then rum + simple syrup. top with a splash of soda, and garnish with more fresh mint leaves. to make the lavender simple syrup, boil 2 cups of water. remove from heat, and add 1 cup sugar and 1/4 cup edible fresh lavender leaves. let steep for 15mins, strain and cool. will keep in the refrigerator for… a long time. three of these drinks will knock you on your ass, so be careful! serve with steak tacos, like we do. corn tortillas, chili rubbed striploin, mix of pickley things (radish, jalapeno, red onion), lettuces, grilled corn, cilantro, queso fresco + mexican crema. image by me, lauren wilton, like most. sauble beach, ontario 2009

it’s almost 40 fucking degrees out, and my mint plants are going insane. this weather calls for…

boozy lavender mojitos
2oz shitty white rum
1.25oz lavender simple syrup
10 fresh mint leaves + more for garnish
splash of soda water
crushed ice

muddle mint leaves (the skinny part of a wooden spoon works). add crushed ice, then rum + simple syrup. top with a splash of soda, and garnish with more fresh mint leaves.
to make the lavender simple syrup, boil 2 cups of water. remove from heat, and add 1 cup sugar and 1/4 cup edible fresh lavender leaves. let steep for 15mins, strain and cool. will keep in the refrigerator for… a long time. three of these drinks will knock you on your ass, so be careful!

serve with steak tacos, like we do. corn tortillas, chili rubbed striploin, mix of pickley things (radish, jalapeno, red onion), lettuces, grilled corn, cilantro, queso fresco + mexican crema.

image by me, lauren wilton, like most.

sauble beach, ontario 2009

church of the redeemer, winter 2009

church of the redeemer, winter 2009

my very own little farmer’s market in between now working at two restaurants (here and here), i co-ordinate & manage a weekly farmer’s market. you may not be familiar with it unless you work in downtown toronto, but you can find it at the corner of bay & adelaide from 11-2 every thursday until september 15. when i took the job, i thought it would be easy and fun but has turned out to be a lot more challenging than i ever imagined. but, despite wrangling vendors, keeping attendance up & other unforeseen issues, i have found the experience more rewarding than i thought possible (and i’m sure my roommate and boyfriend don’t mind the surplus of market-fresh food in my fridge). this past week, thanks to matthew kupfer at the Toronto Standard, our little 20-vendor market we made the press! come say hi, watch me mingle with the suits in my short shorts, and most importantly support my lovely vendors who continue to show up week after week in support of evergreen brick works & the ever-growing local food movement in toronto. image by matthew kupfer.

my very own little farmer’s market

in between now working at two restaurants (here and here), i co-ordinate & manage a weekly farmer’s market. you may not be familiar with it unless you work in downtown toronto, but you can find it at the corner of bay & adelaide from 11-2 every thursday until september 15. when i took the job, i thought it would be easy and fun but has turned out to be a lot more challenging than i ever imagined.

but, despite wrangling vendors, keeping attendance up & other unforeseen issues, i have found the experience more rewarding than i thought possible (and i’m sure my roommate and boyfriend don’t mind the surplus of market-fresh food in my fridge).

this past week, thanks to matthew kupfer at the Toronto Standard, our little 20-vendor market we made the press! come say hi, watch me mingle with the suits in my short shorts, and most importantly support my lovely vendors who continue to show up week after week in support of evergreen brick works & the ever-growing local food movement in toronto.

image by matthew kupfer.