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I used to run this blog with my fiance, but now she has her own: Affoodability.

This blog has become a place for me to talk about my journey into weight loss, fitness, and finding ways to always eat things that taste amazing. I'm a foodie, it's a passion of mine. But now I'm also a cyclist.

Dinner Out tonight - Van Gogh’s Ear Café

Harissa marinated tofu sandwich with field greens, tomato, eggplant chutney, hummus on naan.

Tabouleh salad on the side.

FUCKING NOMZ.

wow…it’s really been a while.

i’ve been super busy starting a company, so i haven’t had a whole lot of time to blog.

things are starting to settle down a little, so here i go:

tonight for dinner?

veggie burger with sauteed spinach, grilled onion, muenster cheese. hawaiian style barbecue potato chips. brooklyn lager.

mmmmmmm

gluttonyisin: Poutine. Poutine originated in Quebec, Canada in the late 1950’s and is a Canadian faviroute and a major dinner staple! Try this recipe for the perfect poutine. Enjoy.  Ingredients 1 quart vegetable oil for frying 1 (10.25 ounce) can beef gravy 5 medium potatoes, cut into fries 2 cups cheese curds DIRECTIONS: Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately. Poutine is best served hot. If you don’t want to use cheese curds shredded cheddar also works perfectly. Make sure you don’t make your gravy to watery or your fries will get soggy fast. GluttonyIsIn one of my favorite foods. there’s this kosher pizza shop in montreal that has quite literally the best poutine i’ve ever tasted…which is interesting because since they’re cheese involved, there can’t be any meat products. so the gravy is vegetable gravy. i’m actually not even jewish, though some of my extended family is. just goes to show that alternative diets don’t necessarily mean shitty food.

gluttonyisin:

Poutine.

Poutine originated in Quebec, Canada in the late 1950’s and is a Canadian faviroute and a major dinner staple! Try this recipe for the perfect poutine. Enjoy.

 Ingredients

  • 1 quart vegetable oil for frying
  • 1 (10.25 ounce) can beef gravy
  • 5 medium potatoes, cut into fries
  • 2 cups cheese curds

DIRECTIONS:

  • Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
  • Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
  • Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

Poutine is best served hot. If you don’t want to use cheese curds shredded cheddar also works perfectly. Make sure you don’t make your gravy to watery or your fries will get soggy fast.

GluttonyIsIn

one of my favorite foods. there’s this kosher pizza shop in montreal that has quite literally the best poutine i’ve ever tasted…which is interesting because since they’re cheese involved, there can’t be any meat products. so the gravy is vegetable gravy. i’m actually not even jewish, though some of my extended family is. just goes to show that alternative diets don’t necessarily mean shitty food.