Pride On My Plate
When it comes to my idea of Pride, I take extreme pride in the family I’ve chosen to curate.
Half the time these are the same amazing people I’ve known since 7th grade (making it all the better because of the cringe they’ve witnessed). Family should include folks who wholeheartedly embrace you through all your phases because they love you for who you are. They lend a shoulder to cry on, provide the best belly laughs, they cherish you, and sometimes they feed you!
My chosen family is spread all around, but recently two people I’ve been lucky enough to spend loads of time with are Justin & Zoe. I’m fortunate they only live a few minutes away because being an adult and maintaining friendships can be difficult sometimes! Nonetheless, no matter how busy we are, we still manage to gather around for a freshly packed bong, some trashy reality tv, and delicious food. But before anyone is allowed to take a bite, I MUST take a photo of the beautifully plated masterpieces.
YUM
૮₍ ˶•⤙•˶ ₎ა
YUM ૮₍ ˶•⤙•˶ ₎ა
Here we have a yummy plate of Japanese vegetable curry with white rice made by Justin. He chopped big ol’chunks of potatoes, mushrooms, onions, and sliced carrots. The warmth of any curry dish with rice mimics the feeling of a “welcome back” hug after a long trip. You must eat this with a big big spoon so you can fit every veggie with an equal serving of rice & curry all together. The flavors are harmonious in all its savory glory, feeling whole with each bite. The potatoes absorb the curry so well while catching all the spices, then the carrots come in adding a balanced sweetness. Out of all the vegetables, my favorite is the big chunks of potato. They have that classic childhood nostalgia of a home cooked meal that will put you right to sleep.
Next we have the most adorable little slice of homemade Flan from Zoe. The flan is topped with strawberries purchased from the local farmers market, with a dollop of homemade whipped cream. The way she so delicately sliced the strawberries to give them a beautiful spread, enhanced the plating with an artsy touch. This was a semi-sweet version of one of my favorite desserts, and it was a refreshingly fruity way to end the night! Seeing her make that whipped cream with such determination right before my eyes made it all the more rewarding.
Thirdly, we have a hearty & vibrant plate of baked salmon, beets, potato salad, with a side brown quinoa, courtesy of Zoe. I'm pretty sure this dish is what inspired me to write this entry! I mean just look at how gorgeous all these colors look together. The side dish who stole the show was the potato salad - the flavors were truly elevated by a simple drizzle of lemon juice on top. Personally I couldn’t get enough and kept coming back for a second serving. The earthy/semi-sweet notes from the beet salad paired perfectly with the well seasoned salmon, creating a divine flavor sensation. Follow that up with a fork full of quinoa & potato salad and you’ll be filled with explosive joy. (Seriously, that lemon drizzle was no joke!)
Last but not least, we have a new dish that was introduced to me in 2022. Justin and Zoe came together this time to make cheese potato tacos. These were not just any potato tacos, they were adorned with red pickled onions, radishes, chopped cabbage, and topped with salsa verde. You can try this salsa yourself by purchasing it from your local Northgate Market. When I took my first bite, I felt completely euphoric, almost with stars in my eyes. This was my first time ever trying pickled onions and I don’t know what took so long for these to come into my life. The radishes provided a raw zesty flavor which was delicious next to the tangy & sour salsa verde. Just like with previous dishes, the potatoes do an outstanding job at carrying all the flavors together.
All these meals know how to fuse together to create a memorable taste profile. Which wouldn’t be possible without the heart & soul of my two friends. Their backgrounds and natural curiosity keep the kitchen open! My new goal is to pick up on some of their skills so I may also express my love for them on a multicolored plate.
“My favorite sauce is tahini sauce because it’s so versatile. I like putting it on top of macro bowls, any bowl you can put together. You add tahini, lemon, maple syrup, and a little bit of water to thin it down - that’s the most basic recipe. You can add any little garnishes that you want. I always love making things customizable!”
“My favorite saucy item that’s easy & healthy to make is chili. The recipe calls for a can of beans, crumbled up tofu crisped up for texture, and a can of crushed tomatoes. I usually like to incorporate whatever vegetables I have on hand.
It’s an easy stew-like recipe that can be made in a half hour and is lovely with a bed of rice, tortilla chips, or a baked potato with cheese. It’s just so good every time, also the seasoning is always straight forward & never too difficult. You usually know what can go into it.
Honestly all types of flavors can be incorporated into chili, I like to add chocolate like cacao powder or dark chocolate. The bitterness adds sweet umami to it all!”
