While this blog has sat dormant for the last few months or so, the people which it concerns have been anything but.
Today is the 15th of June 2010, we find ourselves at the beginning of the (not so) harsh Melbourne winter, our second winter in a row and Jess' first mid year, southern hemisphere winter.
Since our last post a great deal has changed. Most importantly we are no longer Toronto's favorite intercontinental buzz couple, we have shifted our lives to the other end of the world and now reside in Melbourne, Australia, my home town. The moving process was an incredibly stressful and arduous one. We had created a very comfortable and homely setting for ourselves in T.O and Jess had a lifetime worth of belongings, many of which couldn't make the journey to Melbourne. Subleasing our apartment proved tough, bordering on traumatising though after long last, we were free from our everyday lives. No more work, no more schedules, free and easy and heading for NYC. From New York to Boston to Glasgow, Plymouth then London, we parted ways. Jess spent a further 3 weeks seeing Europe and I headed back to Melbourne to settle in and see old friends.
That was in March/April and as I said earlier, it's now the middle of June. Since arriving in Melbourne, life has taken shape amazingly. The search for a home seemed to take forever but now seems almost forgettable. We ended up in our dream house in our dream neigbourhood and have almost finished furnishing and decorating. Jess has a job she loves at the Groove Train in Richmond, I'm back to my old tricks mixing bands wherever will have me (The Corner Hotel, The Arthouse, Next, Bang, Hi-Fi Bar, to name a few) while also doing some corporate AV work to pay the rent.
Our last big step in getting our dream house up to scratch was to be connected to the internet. Seems like such a small thing to have to do these days but it was a long time coming. After booking the installation, it was a further 4 weeks until anyone could come to actually connect us. Insanity! Once again, now that time is gone, it seems like it flew by but it seemed like an eternity.
So thats the short version of the last few months. We will probably fill in the blanks in the future but for now we have plenty on the go and will stop being so damn lazy with this blog.
Keep it unreal
Sean (and Jess)
14.6.10
31.1.10
7.10.09
YAHTZEE!!!
Some seriously competitive, Coopers fuelled Yahtzee.
Ben - 218 :s, Sean - 270 :(, Jess - 276!!
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Ben - 218 :s, Sean - 270 :(, Jess - 276!!
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THEME PICTURE!
You've just taken a bite of an apricot to find that the inside of it tastes like actual feces...
You're warming up for a role in a Shakespeare play...
You've bought a pair of shoes only to find when you return home that they are drastically different sizes...
Jess = Stabber, Sean = Stabbee, Ben = Shocked Onlooker...
You went to get a tattoo of a swallow on your neck and the guy actually gave you swastika...
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You're warming up for a role in a Shakespeare play...
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You've bought a pair of shoes only to find when you return home that they are drastically different sizes...
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Jess = Stabber, Sean = Stabbee, Ben = Shocked Onlooker...
 |
You went to get a tattoo of a swallow on your neck and the guy actually gave you swastika...
 |
Our new house guest
At long last! Benim has arrived on our fair shores and has taken up residence in the apartment!
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| From Jess and Sean Make Themselves! |
4.10.09
Menu Planning
In an effort to save money, menu planning is in order! (Not just because were jobless, but because being thrifty is too easy and so worthy of pre-planning.)
Have a look - it's easy!
First - Research and pick a variety of dishes (look online, peruse cookbooks) for the nights you expect to stay in and cook (in our case - every night is cooking night ;)
Second - Highlight items to put on shopping list. Pick recipes that comprise things you already have around the house - work with what you've got (this way nothing goes to waste and there's less to spend on the grocery list).
Third - Plan a time early in the week to go grocery shopping. I tend to go to Kensington market for produce since everything is local and fresh and there are a number of vendors with comparable prices to bargain between. Then a trip to the grocery store for other items - keep in mind different grocery stores have drastic price differences. In Toronto: Price Chopper and No Frills are your best bets. Whereas canned items can be anywhere from $1.89 + at Loblaws, you can rely on finding the same or similar cans for anywhere from $0.67 to $1.00... that's around a dollar in savings on each item! If you want (and have the time) t0 be extra thrifty, go through your local flyers to see which grocery stores have the best deals for the items on your list (you don't necessarily have to go to different grocery stores, just pick the one that seems to cater most to your list).
I realize how incredibly nerdy all this planning and attention to detail may sound but once you realize how much this effects your weekly spending budget, it becomes pretty clear that you're obviously a WINNER at life!! Fresh, healthy, local, taaaaasty meals with lots of variety AND the savings put money in your pocket for spending higher on the priority list.
This week I've chosen the following variety: Stew, Potato Salad, Curry, Asian Stir Fry and a Barley dish.
1) Vegetable Bean Stew w Couscous
EVOO
Onion
Red pepper
1 tsp coriander
1/4 tsp cinnamon
garlic
Sweet potato
Tomato
1/4 cup water
1/2 tbs lemon juice
1 can chickpeas
Red pepper flakes
1 tsp Cumin
1 tsp cayenne
salt
Zucchini
2 cups cooked couscous
Heat oil. Add onion, red pepper, coriander, cinnamon, cook stirring occasionally, until onion is soft. Stir in sweet potatoes and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, and chickpeas. Add seasonings. Cover, reduce heat, and simmer for 15 more minutes.
Mix zucchini into potato mixture and cook, covered, until sweet potatoes are tender (about 5 more minutes). Salt.
To serve, spread couscous around edge of a platter and spoon vegetable mixture into center. Add hot sauce, if desired.
2) Potato Salad
4 medium/large potatoes
2 spring onions
tahini sauce, to taste (recipe below)
Salt and pepper to taste
Tahini Sauce
2 large T tahini
Juice of one lemon
1 clove garlic
Parsley
Water
Salt to taste
Peel the potatoes and chop into your preferred size of chunks. Boil until soft, then drain.
Chop spring onion small.
Mix potatoes, spring onion, and tahini sauce; season to taste.
Tahini Sauce
Put the lot in a blender, and blend. Quantity of water to add depends on how thick you like your sauce. More lemon juice can be added if preferred.
3) Curry Lentils and Spinach
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 medium onion, chopped
2 cloves garlic, minced
1 cup brown lentils
1/4 cup brown rice
1 10-ounce package chopped frozen spinach, thawed
3 cups vegetable broth
1/2 tsp salt
1 package firm tofu, diced
Combine all ingredients in a crockpot. (onion may be browned in a frying pan first if desired) Cook on low for 6 hours. Taste and adjust seasoning at the end of cooking.
4) Stir-Fry Teriyaki Broccoli N’ Sprouts
1/2 garlic clove, chopped
1 scallion, chopped
200 g broccoli florets, chopped
300 g bean sprouts
150 g firm tofu, diced
100 g mushrooms, sliced
6 tablespoons teriyaki sauce
1 tablespoon soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil
Rice
- In a cup, combine the soy sauce, teriyake sauce, water, sesame oil and flour.
- In a wok, heat oil and fry the garlic and scallion.
- Add the mushrooms and stir-fry for 2 minutes
- Add the broccoli and the mixture and simmer for 3 minutes.
- Add the sprouts and simmer for 1 minute.
- Add the tofu and simmer again for another 1 minute.
- Serve over rice.
5) Black Eyes and Barley
2 16oz cans black-eye peas, rinsed & drained
1/8 tsp salt
1c chopped onions
1/4 tsp pepper
1/2c chopped celery
1/4 tsp dried thyme
1/3c uncooked barley
1/4 tsp dried rosemary
1 cup water (can substitute 2 cups soymilk)
1/4 tsp garlic powder
1 bay leaf, broken in half
Preheat oven to 350. Lightly oil a 1 3/4 QT casserole, or spray w/ Pam.
In large bowl, combine all ingred. Place in casserole, cover tightly, bake 1 1/4 hours.
Stir once, halfway through cooking time.
Discard bay leaf before serving.
________________________
The best part about all this planning is that there are always leftovers for lunch, which makes for more savings!
Here's how much we spent on groceries for breakfast, 5 dinners and leftover lunches during a work week: 32.86$
Here's how that might compare to eating out:
- Lunch x 5 @ 7$= 35$
- Dinner x 5 @ 8$ = 40$
... Not including breakfast costs and estimating at 7-8$ per meal and you've spent: 75$!
All it took was a little menu research time, shopping time and cooking time... and we've saved cash for outings and entertainment!
Have a look - it's easy!
First - Research and pick a variety of dishes (look online, peruse cookbooks) for the nights you expect to stay in and cook (in our case - every night is cooking night ;)
Second - Highlight items to put on shopping list. Pick recipes that comprise things you already have around the house - work with what you've got (this way nothing goes to waste and there's less to spend on the grocery list).
Third - Plan a time early in the week to go grocery shopping. I tend to go to Kensington market for produce since everything is local and fresh and there are a number of vendors with comparable prices to bargain between. Then a trip to the grocery store for other items - keep in mind different grocery stores have drastic price differences. In Toronto: Price Chopper and No Frills are your best bets. Whereas canned items can be anywhere from $1.89 + at Loblaws, you can rely on finding the same or similar cans for anywhere from $0.67 to $1.00... that's around a dollar in savings on each item! If you want (and have the time) t0 be extra thrifty, go through your local flyers to see which grocery stores have the best deals for the items on your list (you don't necessarily have to go to different grocery stores, just pick the one that seems to cater most to your list).
I realize how incredibly nerdy all this planning and attention to detail may sound but once you realize how much this effects your weekly spending budget, it becomes pretty clear that you're obviously a WINNER at life!! Fresh, healthy, local, taaaaasty meals with lots of variety AND the savings put money in your pocket for spending higher on the priority list.
This week I've chosen the following variety: Stew, Potato Salad, Curry, Asian Stir Fry and a Barley dish.
1) Vegetable Bean Stew w Couscous
EVOO
Onion
Red pepper
1 tsp coriander
1/4 tsp cinnamon
garlic
Sweet potato
Tomato
1/4 cup water
1/2 tbs lemon juice
1 can chickpeas
Red pepper flakes
1 tsp Cumin
1 tsp cayenne
salt
Zucchini
2 cups cooked couscous
Heat oil. Add onion, red pepper, coriander, cinnamon, cook stirring occasionally, until onion is soft. Stir in sweet potatoes and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, and chickpeas. Add seasonings. Cover, reduce heat, and simmer for 15 more minutes.
Mix zucchini into potato mixture and cook, covered, until sweet potatoes are tender (about 5 more minutes). Salt.
To serve, spread couscous around edge of a platter and spoon vegetable mixture into center. Add hot sauce, if desired.
2) Potato Salad
4 medium/large potatoes
2 spring onions
tahini sauce, to taste (recipe below)
Salt and pepper to taste
Tahini Sauce
2 large T tahini
Juice of one lemon
1 clove garlic
Parsley
Water
Salt to taste
Peel the potatoes and chop into your preferred size of chunks. Boil until soft, then drain.
Chop spring onion small.
Mix potatoes, spring onion, and tahini sauce; season to taste.
Tahini Sauce
Put the lot in a blender, and blend. Quantity of water to add depends on how thick you like your sauce. More lemon juice can be added if preferred.
3) Curry Lentils and Spinach
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 medium onion, chopped
2 cloves garlic, minced
1 cup brown lentils
1/4 cup brown rice
1 10-ounce package chopped frozen spinach, thawed
3 cups vegetable broth
1/2 tsp salt
1 package firm tofu, diced
Combine all ingredients in a crockpot. (onion may be browned in a frying pan first if desired) Cook on low for 6 hours. Taste and adjust seasoning at the end of cooking.
4) Stir-Fry Teriyaki Broccoli N’ Sprouts
1/2 garlic clove, chopped
1 scallion, chopped
200 g broccoli florets, chopped
300 g bean sprouts
150 g firm tofu, diced
100 g mushrooms, sliced
6 tablespoons teriyaki sauce
1 tablespoon soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil
Rice
- In a cup, combine the soy sauce, teriyake sauce, water, sesame oil and flour.
- In a wok, heat oil and fry the garlic and scallion.
- Add the mushrooms and stir-fry for 2 minutes
- Add the broccoli and the mixture and simmer for 3 minutes.
- Add the sprouts and simmer for 1 minute.
- Add the tofu and simmer again for another 1 minute.
- Serve over rice.
5) Black Eyes and Barley
2 16oz cans black-eye peas, rinsed & drained
1/8 tsp salt
1c chopped onions
1/4 tsp pepper
1/2c chopped celery
1/4 tsp dried thyme
1/3c uncooked barley
1/4 tsp dried rosemary
1 cup water (can substitute 2 cups soymilk)
1/4 tsp garlic powder
1 bay leaf, broken in half
Preheat oven to 350. Lightly oil a 1 3/4 QT casserole, or spray w/ Pam.
In large bowl, combine all ingred. Place in casserole, cover tightly, bake 1 1/4 hours.
Stir once, halfway through cooking time.
Discard bay leaf before serving.
________________________
The best part about all this planning is that there are always leftovers for lunch, which makes for more savings!
Here's how much we spent on groceries for breakfast, 5 dinners and leftover lunches during a work week: 32.86$
Here's how that might compare to eating out:
- Lunch x 5 @ 7$= 35$
- Dinner x 5 @ 8$ = 40$
... Not including breakfast costs and estimating at 7-8$ per meal and you've spent: 75$!
All it took was a little menu research time, shopping time and cooking time... and we've saved cash for outings and entertainment!
Chickpea and Black Bean Salad
Sooo tasty. Lime gives it a great fresh kick. Good for leftovers. How good are black beans?!?!
Ingredients:
2 cups (500 mL) chopped green beans
1 can (19 oz/540 mL) chickpeas
1 can (19 oz/540 mL) black beans
1 sweet red pepper, diced
1 cup (250 mL) corn kernels
2 green onions, sliced
1/4 cup (50 mL) chopped fresh coriander
Chili lime Dressing:
1/4 cup (50 mL)
vegetable oil 1 tsp (5 mL)
grated lime rind 3 tbsp (50 mL)
lime juice 1-1/2 tsp (7 mL)
chili powder 1 tsp (5 mL)
granulated sugar
1/4 tsp (1 mL) salt
Preparation:
In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.
Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.
Chili Lime Dressing:
Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat.
Add green beans and coriander; toss.
Ingredients:
2 cups (500 mL) chopped green beans
1 can (19 oz/540 mL) chickpeas
1 can (19 oz/540 mL) black beans
1 sweet red pepper, diced
1 cup (250 mL) corn kernels
2 green onions, sliced
1/4 cup (50 mL) chopped fresh coriander
Chili lime Dressing:
1/4 cup (50 mL)
vegetable oil 1 tsp (5 mL)
grated lime rind 3 tbsp (50 mL)
lime juice 1-1/2 tsp (7 mL)
chili powder 1 tsp (5 mL)
granulated sugar
1/4 tsp (1 mL) salt
Preparation:
In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.
Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.
Chili Lime Dressing:
Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat.
Add green beans and coriander; toss.
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