Communal Table, Thanksgiving and Recent Eats

A new program has been established at the University of Calgary called The Communal Table. Every month, a group of us takes a crop from a local farmer, prepares it and eats it together. For the first event, we used locally grown potatoes, hand harvested by some of the participants in the program and made gnocchi from scratch.

The objective of the program is to bring back a sence of community and connection in terms of food. It’s rare that in the hustle-bustle of our lifestyles that anyone stops to harvest, cook, share and eat a meal together.

We baked, peeled, mashed, mixed, kneaded, rolled and sliced our way to beautiful little pillows of poatoey dumplings, enjoyed with a fresh salad with local beets and carrots (that tasted like candy) and a dessert of organic berries with honey and cinnamon.

We were also fortunate enough to be addressed by Rod from Leaf & Lyre — a family business using SPIN (small plot intensive) farming to cultivate backyard gardens in the city.

It was a real pleasure to see Rod’s clear passion for local and sustainable practises in an urban environment as well as embracing traditional practices that bring food and people together.

*Insert awkward transition here*

HI! Here’s some brand new information: It’s been busy. I keep trying to remind myself that blogging is much like cleaning my room. Take a little time to do it daily, or wait for it to pile up into a big mess that my mom eventually cleans up out of frustration.¬†

But some days, when you have every minute stuffed from 5:30 to 11:00, taking pictures of, editing pictures of, and posting pictures of your food just doesn’t happen. Here’s a quick update though!

A few weeks ago I had an incredible green Thai curry with yams, coconut milk and chicken. I recreated it at home with tofu, sweet potato, mushrooms, and broccoli.

Perfect protein pancakes with almond butter and grilled bananas

French toast with cinnamon spiked pumpkin, almond butter, and grilled bananas

One of my favorite combinations — ¬†grilled carrot/ cinnamon/ almond butter wrap

We had our usual Thanksgiving dinner with the family this past weekend. It’s always a great evening of food and family, but the days leading up are nothing less than blood, sweat, tears, screaming babies and shattered glass. I love the holidays.

We are 100% incapable of taking a decent picture together.

On my plate was a heap of salad {my uncle has a secret/ AMAZING dressing recipe. There are rarely any salad left overs}, green beans, mashed potatoes n’ gravy, mac & cheese, and perfect turkey with home-made cranberry sauce. After a full day of cooking and very little eating this plate disappeared in a flash.

After a bit of digestion we dug into dessert which is always my project during the holidays. I joked that I woke up a few weeks ago in a cold sweat after dreaming up this dessert.

1st layer: Browned butter pumpkin blondie
2nd layer: Salted pecan praline
3rd layer: Village Ice cream Salted Caramel Ice cream
4th layer: Cinnamon whipped cream.

Just ridiculous and thoroughly enjoyed, but this week was back to the usual, starting with a neon green beverage.

Romaine, spinach, lemon, apple, ginger. Good news, it’s almost the weekend — aaaand I’m working every day of it. Sad Trombone.

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