Archive | Uncategorized RSS feed for this section

Eva Bee’s Jamboree Episode 2 with Tara Porter on Rogers!

4 Oct

Tonight! At 10:30pm learn how to make chai tea from scratch as well as our healing Ayurvedic dish, Kitchari!

Mmm.. Stay warm!

House of Paint 10th anniversary!!

11 Sep

At House of Paint, you’ll find…

Live art
Poetry.. Of the slam variety

And so much more!

As June Jamboree guest (and international slam poetry winner) Ian Keteku (see interview and cooking segment below) once told me, performance poetry is the art of performing fluid and lyrical poetry. The ‘slam’ aspect of it is the battle itself in a live venue.

Yesterday, some very talented folk of many different backgrounds gathered at the infamous Babylon venue in Ottawa for this great event.

After a long night of battling head to head with the audience and guest judges judging who goes ahead and who gets bumped out, one can work up quite and appetite.

I decided to ask some of the evening’s performers what their favourite food was as a child since poems can evoke some strong memories of the past.

D’bi Young (the evening’s incredible guest of honour) loved simple fried plantain in vegetable oil (now she does it in coconut oil).

Commander C immediately remembered eating Fruit Loops (the multicoloured sugary cereal). But every time he tries to get that same feeling again.. It never tastes the same.


Really got to get a real camera for this and not just use my phone! Apologies!!


Hyf GypsySun

Also loved fried plantains. But this time it was remembered as an art piece with refried beans and cream.. Like two armies colliding into a fun world of swirls!!


Strike a pose.


Apollo The Child

Pizza. Broccoli, olive and mushroom!


Drinking fresh and then boiled camel’s milk from the farm brings back great memories of Sense-Say’s grandmother.


Again.. dark venue and camera phone.


Ali Islam

says his grandmother’s hummus was great! He thinks the secret must have been the garlic.


So dark in Babylon! I mean.. it’s ART xox


Andre Prefontaine

Ginger beef from the night before left on the counter. The overnight cold factor is KEY.


And the winner of the evening is!


Pizza with green olives.

Why olives? They “hold it down”.. every bite, you get a small morsel of delicious briny goodness.


So what will you do this weekend?

Paint It!!

Urban Homesteading / Preserving the Summer

4 Aug

What better way to spend a beautiful summer long weekend than indoors.


OK, well that doesn’t sound like the most appealing but eating locally can totally extend in the winter months!

Why not capture the summertime in summer veggies. Imagine a cold winter day and cracking open a jar of dill pickles you got fresh from 6 months ago!

Goodbye SAD!






Advice for first time preserving.. Make what you think you’ll eat in the winter! And don’t be afraid.. Pick up a book like the one above or check out any local workshops.. And preserve what’s around you!



Here’s a general recipe for pickling vegetables. Choose your culprit (usually a hard veg like carrot, cauliflower, cuke, beet, bean), get some mason jars and follow these simple steps! Most of the time you need is just to wait for the water to boil and wait a few days for the pickles to pickle!

Equipment: one very large pot, canning tongs, 4 1L mason jars, inert for pot to elevate jars (DIY canning kit)

Ingredients: 8 cups of veg your choice, vinegar, salt, sugar, pickling spices, additional flavours that compliment your chosen vegetable.

Step 1: Make yer brine!

All Purpose Brine

6 cups vinegar
3 cups water
1 cup sugar
1/2 cup salt

Boil in pot for 10min.

Step 2: Sterilize jars.

This is done by boiling your mason jars and your new lids (the two piece canning lids you get with them) fully submerged in water for at least 10 min. Cover the pot with a lid to prevent water from evaporating.

Step 3: Prepping and packing your vegetables.

Wash and cut your desired vegetable in any size. Ideally in a way that you can fit the most in your jar as possible. This way you need less brine per jar.

Remove jars and lids from the pot onto a towel.

To each jar add your desired seasoning. A general pickling spice blend is available at most health food stores and gives you that classic bread and butter pickle flavouring.

For more simple additions, think of what would go nicely with your vegetable. The following is per 1L jar.

Cucumber : 1 sprig of fresh dill (with flowers if possible for more concentrated flavour), 2 large cloves of garlic

Carrot spears: 1″ piece peeled ginger and 1 lemon wedge

Cauliflower: 1/2 tbsp pickling spice and small piece of beet to make them pink!

Step 4: Sealing your jars.

Once you’ve packed your jars, make sure there is an inch of space between the top of the jar and veggies. Pour the hot brine into your jars until it covers your vegetables.

*Important* Place a knife in each jar and move the vegetables around to unlock any bubbles that have been trapped between your veggies. This prevents bacteria from staying in the jar.

Carefully put the lids on and place back into your large pot of boiling water for 15min. This ensures further sterilization as well as it infuses the flavours of your brine into your vegetables.

Step 5: Eat

Your pickles will develop flavour between two days to two weeks. Experiment with what flavour you like best! Refrigerate after opening.

Unopened.. leave in a cool dry place out of sunlight and this should stay preserved for at least a year!


—more to come!—

Bluesfest Performance Photo Recap

2 Aug

Hey everyone!

As some of you may know, I love music! So much so that I took the time to check out some local bands at Bluesfest 2013 in Ottawa, Ontario and snapped a few. Well, Eva Bee’s Jamboree producer Luca Fiore did the photo taking. I did the festival food eating.


Steve Adamyk Band











Miss Polygamy





Roberta Bondar





Monkey Junk




Last weekend of Bluesfest (and the gluten-free findings)

16 Jul

Bluesfest ended up feeling like a marathon to complete! The weather was so hot but I was so determined to get to Bluesfest early for the local acts…

Saturday was what many had dubbed “Bjork day”. Friends of the jamboree Roberta Bondar kicked off the day!


The sun made the band so back-lit! Sorry Roberta Bondar for the poor photo quality.


I intercepted some friends with some glutenous food options.


Burgers were the biggest seller at the festival.



I heard the Jalapeno grilled cheese was the best at the Grilled Cheese booth.



Fish and Chips!


Most of the food options at Bluesfest are fried, battered or accompanied by potatoes. If you follow the Paleo diet you may not find many options for you but fortunately I found some gluten free options.


My giant ‘meal’ of poutine! Too many carbs were consumed this past week..


Not only was the gravy gluten free (and vegetarian) but the french fries were fried in their own separate oil.

Due to her request, I took no photos of Bjork. Her show was incredible though!!!

Sunday was even hotter!

I treated myself to a staycation at a local bed and breakfast.


Pretty close to Bluesfest, The Gilmour Inn is highly recommended by me and was a nice place too take a nap between bands we wanted to see that day.


Bacon-Wrapped Baked Eggs with Gluten Free Toast and Tomato Chutney. Thanks Gilmore Inn!


Despite the heat I tried the last gluten free option I could find. It was a Carribean goat curry. I found it expensive ($13) compared to the Indian curry I had had but it was pretty tasty. I was so hungry and hot I didn’t take a photo.


Monkey Junk playing to a great receptive crowd on the last day of Bluesfest 2013.


The last day of Bluesfest was full of awesome blues music including locals Monkey Junk and Miss Polygamy. I will post those photos next blog post..

All in all I found very little gluten free options during Bluesfest. Mind you, I didn’t have any popsicles but really I’m happy I brought my own snacks. What would be nice is a gluten free option that is small and snackable (that also isn’t the kettle corn – although that smelled delicious)

Till next year!

Bluesfest day 8 in retrospect.

13 Jul

Day 8 was a ball..
Got to see Matthew Good! The significance of that is he was my first Bluesfest show about 10 years ago!


It was super nostalgic..


Finally, we saw locals TJ Wheeler and then Balkan Beat Box.

TJ was a nice reminder of when Bluesfest was blues. It was also a nice break from all the packed shows on the main stages.


I know I’ve said a lot about who my favorite acts were – Balkan Beat Box were amazing! It was the most dance friendly and intimate show of the whole festival so far.


They had incredible energy live! Below is a video I found on YouTube that demonstrates why they were one of my favourites of the festival!

The evening ended with a dance circle amongst friends and a wood-fired rib break.


RBC Bluesfest Day 7 & Osheaga 2013

12 Jul

This year’s Bluesfest has had some amazing shows. Two of which are also playing this year at Osheaga (August 2nd – 4th in Montreal, Quebec).

The first was Diamond Rings, whom I have seen twice before. The thing about the show at Bluesfest was the incredible stage presence the singer had! I was so into it I didn’t even think to go to another show and see an artist I hadn’t seen before. Try to check them out in Montreal August 2nd at Osheaga! That 90s dance vibe is really addictive.

The second show was A Tribe Called Red.

They do a beautiful fusion of First Nations music as well as heavy electro beats. Coupled with some amazing background visuals, I highly recommend checking them out at Osheaga.. I never thought that they’d be the perfect outdoor festival act but in Montreal it would make even more sense!

Finally, the thing about going to Osheaga (I know, I’m already thinking about other festivals before Bluesfest is over) is the incredible food scene. I’m looking forward to checking out Chuck Hughes‘ food truck – been there before, will be there this year! Mmm!

What more can I say.. Azealia Banks has been my new love this past year and Beach House + Hot Chip never disappoint.

Now, to Bluesfest!