Showing posts with label Sam. Show all posts
Showing posts with label Sam. Show all posts

seattle, wa


I've got a major crush on the Pacific Northwest. I went to Seattle for the first time in 2011 with my mama on a little weekend expedition when I was still living in Victoria, BC. I've been back three times now, and I still can not get enough. This summer, my boyfriend and I headed out on a road trip to both Seattle and Portland in late August, and we were not disappointed.
Percy's & Co Space Needle
^^^ We brunched at Percy's and Co., and had the most amazing rum sticky bun.
The Negroni Experiment at Canon
^^^ Canon Whiskey and Bitters Emporium. This is the Negroni Experiment, which is three variations on the negroni. The boyfriend went with a Skull and Blackberries, which was made at the table and super cool.
Pike Place MarketAnalog Coffee
^^^ Obligatory Pike Place photo, plus Analog Coffee.
Skillet Diner, Take 1 Slate Coffee
^^^ We made two breakfast stops at Skillet Diner, and I got the same thing both times. That place is damn good. This is also my second time visiting Slate, albeit a year apart. It's my favourite stop for coffee in Seattle.
Bandera Mountain
Bandera Mountain Hot Cakes
^^^ Bandera Mountain. We were not prepared for this hike at all, but it was well worth it for the views. We had dessert and a drink at Hot Cakes after dinner at Delancey. We opted for the smoked chocolate whiskey cake, which was quite possibly one of the best things I've ever had in my mouth. I've gotta learn how to recreate that one.
Pike Place Market
EMP Museum The London Plane
^^^ The EMP Museum for a visit to the Nirvana and Jimi Hendrix exhibits, plus breakfast pre-hike at The London Plane. We both went with the biscuit and friend egg with bacon, mustard greens, and salt, as seen below.
The London Plane The London Plane
A few of our food favourites:

Revel. My second time back and still quite possibly my favourite meal of all time. Last year I got to experience it as a vegetarian and it was amazing, but the meat dishes are even better. Get one from every category and don't stinch on dessert.

Slate Coffee. The staff are knowledgeable as hell and also so friendly. We had the best iced coffee there, and I took a bag of the stuff home that I've been enjoying for weeks.

The Whale Wins. If the interiors of this place doesn't win your heart, the food certainly will. We had some pretty unreal roasted carrots here.

Skillet Diner. Like I said, we went back twice in the span of five days. Check out their Instagram for some major food porn.

Canon Whiskey & Bitters Emporium. If fancy ass drinks are your thing, Canon is the place for you. All we could keep saying is, "I wish we had a place like this in Calgary!"

- s

san francisco, ca

Houses

Palace of Fine Arts
Typical Breakfast
Fisherman's Wharf
Craftsman & Wolves


San Francisco
Palace of Fine Arts

At the end of July, I took a long-planned trip out to San Francisco with a friend. By long planned, I mean years in the making, months in the planning. It was one of those sigh of relief, "we're finally doing this" moments, and for the most part, it lived up to the hype. The trip was definitely a short one—only four days—and we managed to cram one hell of a lot into the trip. A most-wise suggestion: Do not attempt to walk from Mission to Fisherman's Wharf, to the Golden Gate Bridge, and back. By the end of THAT day, all that was left were two very delirious, very exhausted girls. The trip was mostly food and shopping-centric, so here's some of our favourites.

flour + water. I think it's safe to say that this was both of our favourite dinner. The atmosphere of this place is really cool, and the food is amazing. We didn't do the full courses and opted just for an appetizer, pasta, and dessert, but it was all AMAZING. Get the budino for dessert.

Craftsman & Wolves. Three words: The Rebel Within.

Ritual Coffee Roasters. My somewhat surprising pick over the other coffee shops. The coffee was great, and we had some excellent pastries as well. Unfortunately, they're now undergoing renovations, but still one to keep on the list.

Bar Tartine. Brunch! Small plates! Bar Tartine has an ever-changing menu, but if you have a chance to try the smoked potatoes with black garlic, do it.

The Mill. The home of the $4 toast, and worth every penny.

Aesop. This place will bleed you dry, but the products are petty incredible and smell amazing.

- s.


the may playlist

OH MY GOODNESS, IT IS MAY. I had a bit of a moment halfway through May 1st (erm, today at the moment of writing) when I realized that it was in fact May 1. May means maybe (hopefully? please?) good weather. It means garden season. It means patio season. I write this in good spirits because we've had two days of glorious 20-degree weather, and obviously good weather means good mood, although we are anticipating a snow storm this weekend.

Anyway. May. This playlist. It is poppy. Very, very poppy, but in the most alternatively poppy way. If I could dance, I would dance to this. I might dance to this already behind closed doors, but y'know, that's beside the point.

Calgary Skyline

The May Playlist
Perfect Vision - Cheerleader
Lost and Found (Odesza Remix) - Pretty Lights
Not Going Home - Great Good Fine OK
Rocky Took a Lover - Bell X1
Go Out All Night - Givers
I Need You - M83
Gold - Chet Faker
Let Me In - Grouplove
Madder Red (Henning Furst Remix) - Yeasayer
Tears - Colleagues
Stars (Hold On) - Youngblood Hawke
Sleeping In - The Morning Benders

Available for streaming on Rdio.

- s

journal day 10

Part 1: Quite simply, what are you good at? All of us have particular strengths- what are yours? This week, talk about these talents, big or small. Ideas: discuss how you use these things in your daily life or job, how you discovered a knack for this or that, perhaps even touch on whether or not you are passionate about the things you're good at.

Part 2: Sometimes it can be hard to hear criticism from others. I know for me it's something I may always struggle with- being a people pleaser, etc. At the same time though, constructive criticism can be very helpful, and allow us to look at ourselves in a new light and maybe even grow and change. Take a step out of yourself. If you were on the outside looking in, how would you critique yourself? What things do you see that could change or work on? This isn't about tearing ourselves down; it's about really looking at ourselves and seeing where there's room for growth.

Once again, thanks Danielle for the wonderful feature. We really love writing these!

Gabi Sam

It really is harder to think of good things about yourself as opposed to critique, isn’t it? I’d say that for both Gabi and I, this is one of those topics that we had to think long and hard about our answers. Easier probably would have been flipping the tables and talking about each other instead of ourselves. It’s always harder when it’s you, and it’s absolutely more difficult to give yourself a pat on the back for your strengths.

I’m passionate and determined. Those are qualities that could be thrown on either the strength or weakness side, as with that determination comes extreme stubbornness that encroaches on pig-headedness. Once I set my mind to something though, there’s no changing it and the task at hand will be completed to near perfection.

I’m creative. This one is important to me. It has little effect on constructing others opinions of myself, but I really pride myself on my creativity and eye for aesthetics. Gabi and I seem to have this conversation on the regular, as we’re both quite creative, and we wonder why were pursuing/pursued degrees in fields that don’t allow us to exercise those muscles very frequently. My favorite assignments have been ones in which I’ve been able to do blog design, create videos, or fancy-shmancy technical documents. After each one of these assignments I wonder why, why I wouldn’t pursue something more creative, and of course the answer is practicality. Nevertheless, I forever find myself most at ease when I cook, paint, or am lost in a book (or y’know, rambling on in some blog post).

I’m honest. Honest enough to get those damn words tattooed on me, serving as a constant reminder of what I consider to be the best policy. You can be sure that I won’t lie to you about anything big or small. I feel that it’s better to tell the truth even if it stings a little in the short-run, than to lead a lie in the long-run. The repercussions are just too much to bear when things go south (they will), and we could all use a bit more honesty in our lives.

I’m hard to get to know. The walls are up 100% of the time, meaning that when you meet me, it’s pretty much a guarantee that you’ll think I’m a bitch. The conversation will be slow, if not completely lacking, and I’ll appear cold and probably a bit stuck-up. First impressions are not my forte. I swear that I’m not any of those things. It just takes me forever to warm up. Truth be told, once I am comfortable with someone, my silly side comes out and I sometimes wonder if I’m actually twelve years old. My maturity level is about equivalent to a teenage boy of around that age.

I lack patience. I’m on time. Always (except with Gabi, who is on time but actually ALWAYS EARLY). I expect the same of others. Don’t waste my time. I have a really horrible tendency to chew people out if they are tardy. I should probably work on that. I lack patience in other regards. I want instantaneous results—a quick fix. Long, drawn out processes are not for me.

I’m honest. This one deserves another mention. I said that I think honesty is the best policy, and I do. I absolutely do. If someone wants an outright, true, raw opinion, I’m the person to deliver it, but nine times out of ten that is more trouble than it’s worth. Thankfully, I have gotten really good at just shutting up (perhaps the reason why I am so quiet all the time these days).

There you have it. What I would consider some of my strengths and weaknesses. I gotta say that another difficult part about writing this is that you know that someone else is going to read this and think, “yeah, she definitely missed out on some big ones.” I would love to believe that I don’t give two hoots about one anyone else thinks, but I mean we’re all human here. We care. I care. So while I know that there are some things that I need to work on, I do try to be my best self. However, there truly is no pleasing everyone.

- s

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I think Sam was right… It would have been easier to write about good things about one another rather than ourselves. Even going in and critiquing myself is a tough one—although I find I can be very critical of myself sometimes, I really, really hate seeming negative about myself (especially on a public forum). However, I’m going to give my best shot at this.

I’m patient and a good listener. I am a really caring person, and I’d consider myself a good listener. While I am (very) talkative, I would say I am a better at listening. I try to listen carefully, actively, and to give my full attention to whomever I’m talking to. I am also really patient while working with others and don’t get frustrated easily. I’m pretty easy going.

I’m a positive person. I guarantee I can find the good in any situation, and see things from a different perspective—ask my friends, it gets annoying! Even if I am in a bad mood, I am incredibly positive and optimistic about whatever it is that is going on. I’d say I know how to keep positivity in check, and to not let negativity get to me.

I can make conversation with anybody. This goes back to being a good listener, but I am also very extroverted and am good at making conversation. I don’t find making conversation with people I don’t know awkward or uncomfortable, just a chance to get to know somebody a bit better. I can probably find something to talk about with anybody.

I’m impulsive. My friend’s boyfriend calls me ‘The Great Enabler’ because whenever we go shopping, I encourage purchases. Not only that, but once I get into something, I get REALLY into it. I will learn everything I can about it, become obsessed, and throw myself into it. While I do see this as a strength at times (shows how determined I can be), it can also be a weakness. Especially when it comes to time management (I’ll put things I need to do on hold in order to do something else—instant gratification much?), or when it is better to just listen and think about it before responding. I’ll often answer right away without thinking things through.

I care what other people think. While I understand the power of judgement and how that is a necessary part of human life and behaviour, I can sometimes be a bit of a people pleaser. I don’t like conflict, so that makes sense to me. I come across as very confident (or so I’d like to think) but sometimes worry about what other people think about me. I’d like to pretend I don’t give a shit about what others think of me, but I do.

For the most part, I’d say that is a pretty accurate representation of myself. While there are lots of things about myself that I’d consider strengths, I also can be pretty hard on myself. I work pretty hard each day on how I see myself and how I’d like others to see me. We’re all works in progress, and I try to put my best self out there.

- g

superfood smoothies

Most often, I find lunchtime to be pretty lacklustre. During school, I usually skip it all together, as it's just too much of a pain to put together and bring with me. However, if I am going to do lunch (and have really been trying to lately), it's going to be a smoothie. Now that we're not stuck in an arctic tundra, smoothie consumption doesn't have to be done while sitting in front of a space heater, which I very much appreciate. Smoothies are a great option on-the-go, and are an easy way to get in fruits, veggies, and superfoods. I find that there is a delicate art to constructing a smoothie that actually tastes good, and these three fit the bill.

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These smoothie recipes contain three superfoods with pretty insane nutritional benefits. I've listed a few of the benefits here, but there are plenty more associated with each.

Cacao: Raw cacao is packed with antioxidants and minerals such as zinc, copper, sulphur, magnesium, and calcium.

Spirulina: Spirulina is also an antioxidant, promotes immune function, and is a good source of aminos. It is also high in Omega-3s, chlorophyll, B-vitamins, and calcium.

Wheatgrass: Wheatgrass is a good source of chlorophyll, which aids with liver function and stabilizing blood sugar among other things. It contains 17 aminos, all minerals, and vitamins such as A, C, and K.

Almond Butter Cup Smoothie

ALMOND BUTTER CUP

3/4 cup (175 mL) almond milk
1.5 TBSP (14 g) raw cacao powder
1 (100 g) banana, frozen
1 TBSP (16 g) raw almond butter
1 tsp cinnamon

Chocolate Mint Smoothie

CHOCOLATE MINT

3/4 cup (175 mL) almond milk
1.5 TBSP (14 g) raw cacao powder
1 scoop Sunwarrior protein powder
1/2 (50 g) banana, frozen
1/4 cup fresh mint
1 tsp spirulina
ice

optional: raw honey or agave, to taste

Banana Wheatgrass Smoothie

BANANA WHEATGRASS

3/4 cup (175 mL) cashew milk (recipe to follow)
1 (100 g) banana, frozen
handful kale
1 scoop MusclePharm banana protein powder
handful wheatgrass
ice

CASHEW MILK // Makes 5 cups
In contrast to almond milk, cashew milk doesn't need to be strained after mixing, making it the easiest of the homemade nut milks to throw together. Cashew milk is delightfully creamy and is my preferred nut milk.

1 cup cashews
4 cups filtered water
4 dates, pitted
1 tsp cinnamon

Soak cashews in water for four hours or overnight. Drain and rinse cashews. In a high-speed blender, combine cashews with 2 cups of filtered water. Blend until thoroughly combined. Add remaining 2 cups of water, dates, and cinnamon. Blend for roughly two minutes. Keeps in the refrigerated for up to four days.

- s

morning routine

Morning Routine

What time do you go to bed, and when does your alarm go off?
9 pm bedtime after a 2-episode NCIS marathon (these days). 5 am wake-up. My first alarm goes off silently on my Fitbit. On a good day it gets me out of bed right away. If not, I have a backup alarm set on my iPhone for 5:15.

What's for breakfast?
A protein pancake topped with fresh fruit and peanut butter, or scrambled egg whites on an Ezekiel english muffin with tomato and a side of greens. 3 cups of water. Black coffee. Always black coffee.

Next steps?
A run. Now that the weather has been getting nicer, I've been boycotting the gym, opting instead for outdoor runs. There is no better way to start your day that hitting the pavement while jamming to some good tunes. It clears my head and gets me ready to take on the day.

What are your thoughts towards mornings?
I am much more of an early bird than a night owl. I love the silence of the morning before everyone else has woken up.

- s
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This position, every morning. 

What time do you go to bed, and when does your alarm go off?
The daily struggle. Bedtime is ideally around 11, although on weekends it tends to be later. Wake up each day at around 6-6:30 to feed crying cats. If I'm good, I stay awake and get on with my day. If not, I go back to bed until 7:30-8. This is pretty great for me—before it was bedtime 2 or 3 am, wake up at 11.

What's for breakfast?
Depends! Either steel cut oats with chia seeds and some sort of fruit, or scrambled eggs with cheese. Black coffee for me, too.

Next steps?
Read the news. Catch up on blogs. Listen to the radio. Radio happens throughout this whole process. The day starts off right as long as I hear "The Good, the Bad and the Ugly" at 7:40. I like to get ready before eating breakfast so I feel like my day can start right away.

What are your thoughts towards mornings?
I am getting there. I love the silence when it's still dark—my favourite is around 2:30, 3 am. Since I've given that up, 630 is proving to be a decent substitute. I like the time to myself before I have to get moving.

- g

adventures in bread making: hot cross buns

Hot Cross Buns
Easter is right around the corner, which means hot cross buns and challah french toast. Okay, perhaps those two bread-y indulgences are only slightly related, but when I think of the holiday I think of those... And mini eggs... And peeps. Hot cross buns were one of the first baked goods I ever made, and were the first type of bread that I made without the help of a bread-machine. For that, they have a bit of a soft spot in my heart.

For these, I used a Martha Stewart recipe slightly adapted. I think that hot cross buns are not compete without the raisins, but I know that some (ahem, my brother) would disagree. What does not find itself in here are those candied fruits that supermarket versions like to put in because, blegh. To please the masses, I split the dough in two and made half with and half without the raisins. I also swapped the all-purpose flour out for whole wheat in equal ratios and had no problems. The crosses are made with a cream cheese icing as opposed to just confectioners sugar because, well, it's just better.

Hot Cross Buns
Hot Cross Buns

HOT CROSS BUNS // Makes 24 buns
Recipe from Martha Stewart.

1 1/2 sticks (170 grams) unsalted butter, melted and cooled
1 cup milk
4 1/2 tsp quick rise yeast
1/2 cup granulated sugar
2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
4 large eggs, lightly beaten
5 1/2 cups whole wheat flour
3/4 cups raisins
1 large egg white

1/2 package cream cheese, room temperature
1/2 cup confectioners sugar
2 tsp lemon juice

Heat milk until warm, but not boiling. In a large bowl, combine melted butter, milk, yeast, sugar, salt, cinnamon, nutmeg, and eggs.

Fit mixer with dough hook. Add flour one cup at a time. Continue to knead until smooth, approximately 5 minutes.

If making buns with and without raisins, separate dough into two rounds. Add raisins to one bowl and knead until distributed.

Butter, spray, or coat both bowls with oil. Coat dough in the oil, and cover the bowls. Allow to rise until doubled in size, 1 1/2 hours.

Roll out dough into a log and cut into sections to make 24 rounds. Roll into a bun shape and place on a baking sheet lined with parchment. With a sharp knife or scissors, slice a cross into the top of the buns. Wash buns with a mixture of egg white and water. Allow to rise for another hour.

Heat one to 375F. Bake for 25 minutes, or until golden brown.

To make the cream cheese icing, combine cream cheese, sugar and lemon juice in a bowl. When the buns have cooled slightly, pipe crosses into their tops.

the april mix

Marda Loop

The April Mix
We're Manicals! - Fuck Art, Let's Dance!
Everlasting Light - The Black Keys
Words I Don't Remember - How to Dress Well
I Wanna Get Better - Bleachers
Been There Before - Ghost Beach
Slow Love - MO
Cope - Manchester Orchestra
Muizenberg - John Wizards
Moths - Racing Glaciers
Collapse - Vancouver Sleep Clinic
Breathe - IYES
Argentina - Tokyo Police Club

April's mix is chock-full of tracks that have come out within the last couple of months, and let me tell you... It's been a good couple of months for music. I have been long awaiting MO's full-length album, and was absolutely not disappointed. Apparently I'm a month behind on the news that Jack Antonoff of Steel Train/fun. is working on a solo project titled Bleachers and released the ultra-poppy, ultra-catchy track I Wanna Get Better. I dig it. Lots of good on this mix thanks to all these new releases. Lots of good to come, I'm sure.

- s

adventures in bread making: mast brothers chocolate bread

Mast Bros Chocolate Bread
Mast Bros Chocolate Bread
Mast Bros Chocolate Bread
Lately, I've been doing a fair share of baking. Three cakes in the span of two weeks, two successful batches of macarons, cookies... I find myself doing a lot of sampling as I go along, but once I reach the finished product I am never quite satisfied. In the past, I would have considered myself to be a big fan of desserts, but these days it's all a bit much. I enjoy sampling obscure flavours, but overall I get little satisfaction from them. What I do come back to time and time again is, of course, chocolate. With the richest chocolate you only need the teeny tiniest bit for total satisfaction. It really is blissful.

I thought we'd change pace a bit around here and try a recipe that's a little more user friendly. Anyone who is a fan of chocolate knows the Mast Brothers reign supreme. Late last year, they released a cookbook that I have flipped through numerous times at the bookstore, but still have yet to purchase. I have managed to scribble down a few recipes though, and this chocolate bread is one of them. Chocolate? Bread? What's not to love.
Mast Bros Chocolate Bread
The original recipe calls for all-purpose flour, which I'm sure would have been nice as well. In congruence with the chocolate and hazelnuts, I thought that the bread called for something a bit more robust. I opted for a 50/50 blend of whole wheat and rye flours. The result is really quite lovely.

CHOCOLATE BREAD // Makes two loaves
Adapted from Mast Brothers Chocolate: A Family Cookbook

1 TBSP + 3/4 tsp quick rise yeast
2/3 cup light brown sugar
1 1/2 cups water, 30-35 degrees Celsius
2 cups whole wheat flour
2 cups rye flour
1 TBSP cacao powder
1 tsp salt
3 egg yolks
2 TBSP unsalted butter, room temperature
12 oz dark chocolate, chopped
1/2 cup hazelnuts
1/2 cup golden raisins
1/2 cup cream

In a large bowl, mix yeast and brown sugar with water and allow to sit for 10 minutes, until bubbling. Add flour, cacao powder, salt, 1 egg yolk and butter. Using a stand mixer, knead dough for 10 minutes. Allow to rest for 10 minutes, and then knead again for 10 minutes more. Add dark chocolate, hazelnuts, and raisins. Separate dough into two balls, cover, and allow to rise for two hours. Turn out onto a floured surface and punch down once. Place dough in two, lightly floured 9-inch loaf pans. Whisk the remaining two egg yolks with the cream, and brush each shaped dough with the wash. Leave to proof for 45 minutes until doubled in size.

Preheat oven to 425F. Bake for 12 minutes. Lower oven to 350F and continue to bake for 20 minutes.

- s

proust questionnaire, part 1

We've been meaning to post these things since before the blog even started. I love reading silly little questionnaires that others have filled out. It's such a fun way to grasp a bit of what a persons about. The Proust questionnaire was a lot trickier to fill out than some others I've taken. There are a few questions that warrant deep answers—I'm not sure that I did them justice. Regardless, the following was fun to fill out. We hope you'll play along by posting your own answers and linking back in the comments.

Proust Questionnaire
Proust Questionnaire

journal day 03

They say hindsight is 20/20, and with good reason- looking back at something always gives us a better view. We're often able to really see how our choices and decisions then shaped our today, and examine what we would have done differently given the chance. When looking back though, we often look way back, but for this exercise stay a little closer to present time and look back just 12 months. If you could go back just one year, what would you tell yourself? What advice would you offer about everything you've experienced?

Thanks again to Danielle for the awesome feature, and here's the original post.

Untitled
Cherry blossoms in Victoria, BC.

Both Gabi and I keep private online journals that relate more to our personal lives than fun tidbits shared here, which makes LITERALLY looking back at last year quite simple.

I’m sure that I’m not alone when I say that navigating your twenties is confusing as hell. In the three years that I’ve been in post-secondary, I’ve changed my mind about what I want to major in, and more importantly, what I want to be once I graduate, five times. After a teary return to Calgary in 2011, I set out to upgrade a few courses I hadn’t taken in high school in the hopes of being accepted into a Dietetics program. For some reason, even though math and science are my worst subjects, I decided that it was what I wanted to pursue. Fast forward to the middle of my first semester at Mount Royal and my first university-level Biology class, and I was once again tearfully confused about what I was doing with my life. That was right around this time last year. Since then, I was accepted into the Policy Studies program with the hope of working on food and agricultural policy post-graduation. Of course, six months later I’m not sure if that’s what I want to do either.

To myself one year ago, I’d like to say that things will sort themselves out…Eventually. Twenty-two years old is terribly young, and you have your entire life to figure things out. Not knowing what you want to do with your life is nothing to cry about—and it still isn’t here in the present.

Do what you love. Love what you do. The pieces will fall into place.
I’m sure of it.

- s

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If I could go back a year, I am not really sure what I would tell myself. This past year has been one of the most trying years I have ever had. While being twenty-something is a particularly confusing time for most people, my past year has also been a bit less conventional. I can say with some confidence that if it weren’t for such a supportive network around me, it would, and could have been so much worse.

I'd like to remind myself back then that whatever I experience is authentically ‘me’. That it is representative of my experience and life, and adds to what I can offer to the world. I know how that may seem so vague! To be honest, I am still processing and trying to understand everything that has happened in the past 12 months—which is what makes this exercise that much more difficult. I would tell myself to just ‘be me’ and to try not to judge myself so much in whatever difficulties I may encounter. I would also like to remind myself that regardless of how long it takes, having answers makes it easier to find solutions.

To myself one year ago: calm the fuck down. Things are still going to be hard next year! Save some of that energy for freaking out next year—cause guaranteed, life is going to throw something your way that you don’t think you’ll be able to handle. To myself now? Same advice applies.

- g

the march mix

Victoria Flowers
Spring in Victoria, BC.

Since our Journal Day post last week, I've been thinking a lot about how music affects us. So many moments are defined by THAT song in THAT place. You know how a song can hit you so hard? Maybe it's the first time, maybe it's the hundredth, hell maybe you've got it on repeat, but there's just something special about it. The power of music is really kind of freaking amazing if you ask me.

The March Mix features a couple of new tracks (4, 6) and I think boasts a bit of a different vibe than usual. I find that my taste is music has been changing. These days I'm into just about anything with an electronic vibe, which is a stark contrast compared to previous years. The tracks featured this month are a lot of fun. A little pop-y, and definitely boasting an electronic vibe.

The March Mix
1. Miracle - Ghost Beach
2. The Mother We Share - CHVRCHES
3. In Every Direction - Junip
4. Pseudologia Fantastica - Foster the People
5. Slow Days Fast Company - Blonde Summer
6. Magic - Coldplay
7. Dominos - Gardens & Villa
8. A tout a l'heure - Bibio
9. 'Til Infinity - IYES
10. Plan the Escape - Son Lux
11. Swim - Fickle Friends

Playlist available on Rdio.

- s

journal day

Danielle from Sometimes Sweet has proposed a Journal Day. She will be sharing a prompt weekly, encouraging others to get writing and to share what they've written. We've decided to participate, and will be sharing our journals here!

This week's prompt:

Everyone has a time in their life they view as a crossroad. Sometimes you can see it as it's happening, and you're able to choose one way or another. Other times you may not realize you're there until you look back, and see what a turning point it really was. This week, write about a time you view as a marker in your life; a distinct place where things changed, for better or worse.

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My happy little house in Victoria. It definitely came with some quirks, but I miss that place most days.

We graduated high school in 2009. I left with a bad taste in my mouth. The relationships that I had, the experience, this city in general—none of it was pleasing. I swore that I would move away and eventually I left for post-secondary in Victoria, British Columbia. Not only that, but I swore that I would never come back to Calgary.

Life in Victoria was everything and nothing like I imagined it would be. I’d dreamed about living there since I was very young, so the fact that I ACTUALLY LIVED THERE was satisfaction enough. Maybe it was because it was my first little taste of real freedom—living away from family, friends, being out of my parent’s house…. Responsible for me and only me. We lived somewhat far away from school but close enough to downtown. It didn’t really matter where you lived anyway, because in an hour you could walk across the city, which is something I did regularly. I frequented the Farmer’s Markets on the weekends and took long runs down Dallas Road. It was a simple life, no doubt, but sometimes simple is better.

I dealt with great deal of personal issues while away at school, so it wasn’t always peachy. It was a constant battle, but for the most part the good overshadowed the bad. I think the sheer fact that I was away from Calgary and everything that I had deemed ‘bad’ made the not-so-great days in Victoria seem bearable.

Somehow I ended up back in Calgary. I can’t even tell you what the real reason was at this point. There were just so many damn factors that went into it from those personal issues to my lofty, short-lived dream of switching to a dietetics major that required me to move home. All I know is that January to April of that year had my stomach in knots trying to decide if I should stay or go.

It wasn’t easy moving back home. I spent the better part of the first year wishing I were elsewhere. Cursing this city for everything that it was and signified for me. Eventually though, I accepted that this was and continues to be my choice. I grew up so much that year in Victoria and would absolutely not be where I am today or be the person that I am today had I not spent the time there. My interests, my tastes, my entire persona is so wrapped up in that little island. If all variables were right, I would move back to Vancouver Island in a heartbeat, but at least for now I know that Calgary is where I ought to be.

- s

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Asleep by the sea

Croatia. A beautiful country full of beautiful places. For me, it will remain in my heart as a place where life changed. It was a time of saying goodbye. Goodbye to the past, goodbye to a friendship, goodbye to a future.

The air was damp. So humid that I could barely breathe. Add in a feeling of worn out that had exacerbated a head cold in 40 degrees Celsius. We’d been going, going, going, non-stop for almost 3 weeks at this point. Stuck together in foreign places, each day becoming increasingly more hostile than the last. Until we reached a moment where everything blew up.

It’s hard to enjoy a beautiful place that you’ve tainted with arguing, tears, and realizations. Having talked in circles about the difference between loving one another and being in love. Dubrovnik became a place of letting go and moving forward.

Sitting along the Adriatic Sea, talking about where life was going to go from there. Eyes puffy from crying, my heart feeling relieved. Exhausted beyond belief, the reality being that life had to move on. A new beginning, stemming from saying goodbye.

- g

adventures in bread making: 75% whole wheat with levain

75% Whole Wheat with Levain
75% Whole Wheat with Levain
Working at a gym, I am well versed in all the crazy trendy diets out there. One that I don’t really get is the gluten-free thing when you aren’t even gluten intolerant. I can guarantee that these (mostly) women have read or at least seen snippets of Wheat Belly and have since condemned wheat and specifically gluten as the devil. Of course, most of the conversations that I overhear go something along the lines of, “Have you tried that great gluten-free bread/snack/packaged something-or-rather,” at which point I have to roll my eyes a little. That slice of bread that you’re giving up? It would do you a lot less damage than that gluten-free garbage that you’re having instead.

Being so interested in food, food politics and cooking, it’s hard not to define myself by my diet. Vegetarian? Vegan? Paleo? Keto? I made the decision a few weeks back to reintroduce meat into my diet, and while I have yet to actually do so, it struck up an interesting conversation between Gabi and myself about the slight identity crisis that comes with this sort of thing. Our take on the matter is that since we have followed strict-vegetarian diets for so long, our identities are ultimately wrapped up our eating habits. We both follow plant-based diet for different reasons—Gabi more so for the animals, and myself as a political and health stance. My decision to move away from a strict-vegetarian diet and furthermore to move away from labeling my eating habits in general, was not an easy one. However, it’s something that I’ve been thinking about for nearly two years, and now feels like the right time.

There is so much more that goes along with the consumption of food than the actual act. There are cultural aspects in regards to food preparation and practices, as well as the social aspect of food. Instead of smacking a label on eating habits and defining ourselves this way, we ought to focus on the important thing: finding nourishment and utter enjoyment in the bounties of the Earth.

I find great pleasure in the simplicity of enjoying a fresh-baked loaf of bread. The actual act of breaking bread with friends and family is something that I hold near and dear, much more so than any of the restrictions that I—we—place on ourselves from attempting to categorize our eating habits.

75%+ Whole Wheat with Levain
75 Percent Whole Wheat with Levain
75%+ WHOLE WHEAT BREAD WITH LEVAIN // Makes 2 loaves
Every so slightly adapted from Flour, Water, Salt, Yeast

For your levain
100g mature levain
400g all purpose flour
100g whole wheat flour
400g 32C water

For your final dough
50g white flour
750g whole wheat flour
660g 35C water
20g sea salt
1/2 tsp instant dried yeast
360g levain

Feed your mature levain six to eight hours before mixing the final dough. More information regarding creating a levain can be found in the book. In a large tub, combine white and whole wheat flours with water by hand. Cover and allow to rest for 30 minutes. Add salt and weighed levain and mix by hand using folding and pincer methods. Cover and allow to rest. The dough needs three folds, which should be made within the first 1 1/2 to 2 hours after mixing.

Roughly five hours later after the dough has doubled in size, it is ready to be divided into two. Shape the dough using methods outlined in Flour, Water, Salt, Yeast, then place the dough into proofing baskets (or large bowls lined with floured kitchen towels) overnight.

Preheat the oven to 475F an hour before cooking. While the oven is heating, place 2 Dutch ovens on the rack with lids on. Turn out the dough into the Dutch ovens. Bake with lid on for 30 minutes, followed by ~20 minutes with lid off.

I found it's great served with a pat of butter or honey.

- s
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