Monthly Archives: June 2013

Taking measure of things and touring Toronto

Recently, I was pleasantly surprised  to see a nice number looking back at me on my Walmart-purchased digital scale. It was only 3 lb. away from the weight I’d been in 2010 and a whopping 8 lb. less than I’d been just a week before.

I don’t recall trying to lose weight, especially because I’ve been on vacation for the last three weeks. “Well,” I thought, “I guess I have been eating healthy lunches, not to mention going for morning runs,” as I ripped the wrapper off my second Reece peanut butter cup of the day. “Maybe it’s true what those annoying people say: just don’t think about it so much and watch the pounds drip off.”

I’d also been invited out for dinner to a few friends’ places and I always eat half of what I would at home when I’m a guest, out of fear of appearing too gluttonous.

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Photography by @smgorama

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Speaking in tongues, plus a simple Greek salad

Chris and Jess

I imagine most people who live together–families, roommates, partners–end up developing a way of communicating that is unique to them.

Growing up, my brother and I certainly did. As teenagers, unsure as to how to best express ourselves–or being too lazy to even try– we spoke a special language that mostly involved movie quotes. For example, instead of saying, Good morning, we might say:

“Heavy, Mr. Bond?” (A James Bond movie. I can’t remember which one.)

“Oh no! There’s a peck with an acorn pointed at me!” (Willow)

“You wanna get outta here? Talk to me” (In an Australian accent, from Mad Max 2: The Road Warrior)

Maybe my mom or dad would ask us to do something around the house and one of us would say:

“Oh, I was going to Toshi Station to pick up some power converters!” (Star Wars)

And the other, without missing a beat, would reply:

“You can waste time with your friends when your chores are done.” (Also Star Wars)

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For the love of Pocky, and meat pie

I don’t normally turn to the fashion magazine Flare for recipes, but then I stumbled upon Leanne Shapton’s column in the May issue dedicated to meat pies.

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Meat pies have been on our minds as of late: Not too long ago, the Beast brought home a steak and mushroom pie from Epi bakery, which is around the corner from where he works. It was $18 and quite good. After you factor in preparation, labour and top notch ingredients, we reasoned that the price tag was probably pretty reasonable.

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