“By means of a hidden camera in a restaurant, the reporter was horrified to see returned bread being sent right back out to the floor. This, to me, wasn’t news: the reuse of bread has been an open secret—and a fairly standard practice—in the industry for years. It makes more sense to worry about what happens to the leftover table butter—many restaurants recycle it for hollandaise.”
Illustration by Adrian Gill
Yogurt panna cotta and rhubarb compote.
Rise and Shine
What kids all around the world eat for breakfast.
A pretty enjoyable read.
Crystal Dairy, 1803 Commercial Drive, January 1946
Source: Photo by Don Coltman, City of Vancouver Archives #586-4178
Wonderbucks is there today. Still looks pretty much the same, minus the amazing Crystal Ice Cream/Dairy signage.
My sister’s birthday cake. Chocolate almond meal cake with chocolate coconut whipped cream. The centre fell in like a soufflé because I baked it in a springform pan rather than a cake pan. I think it looked kind of cool filled in with the cream anyway.
Turns out frozen tamales from Trader Joe’s are pretty much perfect toddler food! Just accidentally over-steam them and they turn into corn mush. I picked out the chiles and he did the rest.
He’s also just fed himself a bowl of plain whole milk Greek yogurt and peaches sliced into fingers, so I’m pretty pleased.
I made this super-delicious raw chocolate-swirl “cheesecake” last night. I still don’t think these vegan cheesecakes taste anything like real cheesecake, but then I don’t really like cheesecake. I think these versions taste way better.
This one is made with blended cashew cream, like the previous ones I’ve made, but also has some raw zucchini blended in. (I forgot to peel it, hence the light green tint.) A couple of notes if you’re going to make the recipe- the author calls for a 6-inch square tupperware to make it in. I used a 7 inch springform instead and cut it into tiny wedges. My chocolate swirl wasn’t runny enough to pour, but I managed to make it look pretty anyway.
The chocolate nut crust is ah-mahzing. With zucchini in season, this is a really great late summer dessert; fancy enough to serve to guests, and easy enough to whip up anytime you want to treat yo’self.