Iva Cheung
@ivacheung
Certified Professional Editor • cookbook indexer • plain language trainer • mental health researcher • adjunct prof • #AngryJellyDonut • #LyricsPrompt prompter • #ParticipateInResearch booster • author, #AfterTheFeast • she/her • www.ivacheung.com
This looks super messy, but it is sole on a bed of fennel, onion, and cherry tomatoes and topped with fennel fronds and basil. Serving it with some olive–rosemary focaccia and an endive salad.
These are (pre-pankoed) coho salmon patties that I'm turning into sliders for lunch. Made them with spoon meat from Skipper Otto, where they've used a spoon to scrape meat off the skeleton. So much cheaper than fillets and reduces food waste. Same nutritional value. What's not to love?
I'm reading my colleague's dissertation, and it is making me SO FUCKING MAD, y'all.
Oh, no big deal—it's not as though most people living in institutions are disabled or anything. www23.statcan.gc.ca/imdb/p2SV.pl...
Lunch! Lentils and nuts on arugula, lettuce, basil, mint, and dill from the garden. Lime–garlic yogurt sauce on the bottom. 🥰
On a galette kick. This one leaked a bit and isn't as aesthetic as the last one. Tasty, though! I think I prefer it.
How did people figure this out??? I suspect I'll have to add a final instruction: "Throw contents of jar directly into the compost."
[*The most skeptical of side eyes*] Today is the day I'm supposed to move the walnuts out of the brine and onto a sheet tray out in the sun till they turn black. I feel like I'm being pranked??
This is spigariello, my 2nd-favourite crucifer (after gai lan). I first had it after getting some in a CSA box, but I haven't seen it sold anywhere since. The leaves are smooth and buttery. Been trying to grow them for 3 seasons but lost most to pests. Might have enough for a side dish this year!
People who have experience pickling walnuts: Are they worth the faff? These came from a branch we had to prune. Should I bother trying to pickle them, or do pickled walnuts taste like disappointment? Should add that I can handle sour and bitter but not astringency.
My wine caps are flushing!!! I was starting to worry this year would be a dud like last year. 🍄
Ooh, my lighting is making these look way darker than they are. Anyway, duck fat Yorkies!
On my own tonight, so supper is ginger and scallion steamed sablefish offcuts and garlic fish sauce cabbage stir-fry.
UBC researchers are looking for participants 18–65 with depression for a study to see if blood biomarkers can predict how they respond to depression treatments. #ParticipateInResearch