domicile

Strawberry Kiwi "Mousse"

A few years ago, while visiting my dear friend Kate in Montreal, I stayed in a little B&B that specialized in vegetarian/vegan cuisine. The proprietor was a lovely man and an excellent chef. I was one of the only guests at the time and so I'd often have breakfast with the proprietor and talk gourmet vegetarian cooking and eating over my very tasty breakfasts. One morning my breakfast included a small bowl of kiwi "mouse" which, Philippe explained, was simple chopped kiwis blended with a little bit of sweetener (I believe he used maple syrup) and ice. The result is a very delicately textured whipped kiwi well mousse of sorts that is delightfully refreshing and tasty, and makes a great accompaniment to breakfast (or would in fact be a lovely and simple, light dessert).

When we had our nasty virus last week friends dropped off some kiwis on request, and another friend brought over a box of organic strawberries. When we finally reached the point of being able to stomach food, we were still a little hesitant about solids, so I decided to try whipping up a variation on Philippe's mousse. The result was pretty decent and I imagine would be a great way to get kids to eat more fruit, as well as an excellent accompaniment to a bowl of oatmeal (for us), or would as I say make a nice light summer dessert. And really, the "recipe" (if you can call it that) is just so darn simple.

Strawberry/Kiwi Mousse in the style of Chez Philippe
Serves 2

Peel and roughly chop 3 kiwis
Remove the stems from approx 6-8 largish strawberries, chop in half

Add to a blender with 2 ice cubes and a generous squeeze of agave syrup (I'd say maybe a scant tbsp). Blend.

That's it. The ice is really just to cool everything down and add a bit of liquid, you don't want to add so much that there's actually ice in the mousse (you're not making a margarita). You could drink this, though it's just a bit thick for that and it's positively wonderful to eat from little bowls with a little spoon. If you don't have agave, maple syrup will do, or if it's the height of summer and your berries are very sweet you can probably do without sweetener at all.

Unscheduled Spring Cleaning

While I like a good Spring clean as much as the next person, I really hadn't planned on spending last weekend scrubbing my house out with bleach. I had especially not planned on being locked in said house, dependent on the kindness of very kind friends to drop of care packages of movies, gingerale and saltines while we withered  indoors during Vancouver's first beautiful sunny weekend. We got Norwalk, also known as the nasty, nasty stomach bug that just won't quit. And if being up all night expelling the contents of your entire guts isn't enough fun for you, Norwalk seems to  leave you basically wasted for about 48-72 hours afterwards, which is helpful since unless you hate the human race -- particularly the ones who inhabit your community -- you really ought to quarantine yourself. And so we did.

Martin and I have never been sick together. Not really. There was that time in Costa Rica when he was sick on the way down, and I was sick a few days later and we've had the odd overlapping cold where one starts to get sick as the other is pulling out, but this was different. We were both in bed, flat out useless from Thursday night until sometime Sunday evening. The end. Even moving to the couch to watch movies together was more than we could handle. So, we didn't. We actually lay in beds having conversations like this:

"I can't get comfortable."
"Me Neither."
"Do you mind if I just kind of roll around and moan for a while? I think that might be more comfortable."
"Sure, I did that this morning. It helped."

We had the conversation more than once. I don't tell you all this to get pity. We have enough for ourselves. But rather to note that while I'd never, ever want to have Norwalk again (ever), there was something strangely lovely about having it with Martin. We always comment on how little time off we have together. Save our vacations away, we only have one common day off (Sundays) and we're almost always doing chores/running errands/tearing the house apart or putting it back together/etc. It was kind of nice to just lay around, even if it was in agony. And to know that we can lay around in agony together and actually laugh every once in awhile. Almost makes up for missing bike rides through the Spring weather and cherry blossoms. Almost.

The Boss of You is now shipping from Amazon.com

This book thing just gets more and more surreal all the time. Get your copy now, if you're so inclined.

One Cupcake at a Time

These vegan cupcakes are about to take over the world
Originally uploaded by emira

I'll admit it: I've been bit by the cupcake bug. They're just so darn cute and well delicious that I can't resist. And, while there's truly nothing wrong with a whole cake, cupcakes are just so very transportable and easily shared amongst friends and houses, whereas we can rarely make a decent dent in a whole cake in our wee house.

Last year for my birthday, my darling Lauren made me some truly incredible and awfully fancy cupcakes from the Vegan Cupcakes Take Over the World cookbook (specifically the lemon blueberry ones on page 135) and they were stunning. This year for her birthday I decided to get the cookbook out of the library to give it a test run myself. I'll admit I kind of wimped out on her and just made the basic chocolate cupcakes with chocolate buttercream, but it was a particularly taxing week and I needed to keep it simple. And really, there's nothing wrong with a chocolate cupcake at all, especially with pink sprinkles on top. The recipe was super-duper easy (particularly with the aid of my fabulous KitchenAid) and it was definitely a success. n fact, such a success that I've just thrown together a second batch to be enjoyed this evening over board games with a friend and Miss P (there was leftover icing, what was I to do?).

The book is due back at the library this week, so I'll definitely be picking up my own copy for future cupcakes needs/emergencies. The recipes range from simple but satisfying (see chocolate cupcakes above) to truly awesome and gourmet cupcake treats. I'm already thinking that the Rosewater & Pistachio cupcakes would be perfect for a garden party/afternoon tea. There's also a gluten free cupcake recipe, which is a great thing to have on hand for treating one's beloved gluten-avoiding friends.