From Layoff to Ladle

  Recently, my husband and I caught COVID-19 again! We didn't even realize we had it, until a cousin mentioned that she and her entire family had caught COVID. Having some old tests in the apartment, we took them out and sure enough my husband tested positive. I had been wondering why I had nausea, headaches and fatigue for the past week so suspect I had it earlier than him despite testing negative. His symptoms were more traditional, with lots of congestion. Anyways, in order to try to nourish our way out of illness, I decided to make a risotto with lots of fresh, spring produce. It was a warm day and neither of us were quite feeling like soup. I've been making risotto since I was in my early twenties, and often go with a mushroom risotto. I've also had in past a delicious tomato, fig and goat cheese risotto at a restaurant that I've tried to mimic with varying degrees of success. Perhaps, I'll make that for an upcoming post. Last night, I decided to make a risotto...

  I've loved bruschetta since I was in high school. It was actually a good friend who first introduced me to this tomato dish and taught me how to make it. We used to cook together on hot summer days at her parent's place on a beautiful lake in Muskoka. I have very fond members of making this dish, and a warm summer breeze coming in off the very blue lake. I can almost imagine myself there right now as I write this, rather than my very hot condo in the city with construction next door. I've played around with making bruschetta with a very uniform small dice of the tomatoes and onions, and also larger more rustic cuts. Truthfully, I like both and feel there is a time and place for both. The tiny more uniform cuts, seem to suit me well in winter and served cold with pieces of sliced baguette for an appetizer. The more rustic mix is excellent on a summers day on a big slice of rustic bread warmed in a cast-iron pan in the oven. Prior to taking cooking class, I always assumed t...

In one of my cooking classes we made a homemade nut-based ricotta substitute. It was relatively straightforward, and since I’m not vegan, I began reading up how to make a milk-based ricotta at home. Having made it several times now, I’m still surprised that it is quicker to make than driving to the grocery store. It often comes in at a better price point too! It only requires a few items: - 1L Whole Milk ( Tip:  do  not  use UHT or micro filtered) - 1 Lemon - 1/4 tsp sea salt - Cheesecloth - Strainer - Metal Bowl - Thermometer ( Tip : Use one that clips to side of saucepan) To make, pour the milk and salt in a saucepan and install your thermometer. Bring to 85C. Once warmed, remove from heat and add juice of one lemon. Stir. Place lid on and let sit for 20 mins. Finally, dampen cheese cloth and place it over strainer that’s been placed on a large bowl. Gently pour or ladle milk into the strainer. Let strain for 5-20 mins, depending how dry you want your cheese. Tip: You c...

It has been a long, cold winter in Ontario. It’s now mid-May and nighttime temperatures are still hovering near freezing. I’m also readjusting to winters in Ontario after living on the much more temperate Vancouver Island for four years, and I’ve been missing the humidity more than I expected. It’s been very dry here all winter. Still, there are signs of spring in the backyard: the sounds of birds waking me in the morning and frogs settling in at night. I’ve started my seedlings (tomatoes, cucumbers, and zucchini) and I’m looking forward to transplanting them into the garden in early June. I’ve already planted my potato starts and onion bulbs, and a batch of sauerkraut is currently fermenting on the counter for summer BBQs. I didn’t write any entries for a couple of months, as I’ve been working a contract that has left me quite exhausted. On top of that, a few family members and friends have been diagnosed with cancer in the past while, so we’ve been spending time visiting and helping ...

 AI is a hot topic these days. While I have worries on the negative impacts it may have by reducing jobs, I’ve been exploring different AI use cases in the kitchen, and I recently stumbled across one that’s genuinely helpful. A “use case,” for anyone unfamiliar with the term, is simply a practical application of AI to address a specific need. If you're like me, you probably enjoy homemade food but may want to keep track of your calories and macronutrients. It’s easy with store-bought products that have nutrition labels, but much harder with home cooking—even though homemade meals are often healthier and less processed. In the past, I would google every ingredient in a recipe, look up its calories and macronutrients, add everything together manually, and then divide by the number of servings. I’d often do this while something was already in the oven and I was tired from cooking. The whole process could take up to 20 minutes. The other day, I wondered: "W hat if I just loaded...

I haven't posted in a while. When I started this blog, I thought I'd be doing five posts a week—but life gets busy, and I'm learning to embrace imperfection. Better to keep posting some than not at all. So, what have I been up to... First off, I secured a new job that starts in about a month. I'm both excited for the opportunity and extremely nervous. In the meantime, I’m still working at my current job until August 29, as per the terms of the voluntary exit. This means I’ll go from my last day on a Friday to my first day at the new job the following Tuesday (after Labour Day long weekend). Anyone who’s been laid off or had to find a new job knows how daunting starting fresh can feel—especially when the change was driven more by necessity than choice. That said, I’m cautiously optimistic. This new opportunity, while unexpected, might turn out to be a great fit. Otherwise, I've been trying to use up my vacation days before they disappear. I took a mini road trip t...

It’s supposed to be spring, but the weather didn’t get the memo. I had been looking forward to making pickles for my canning and preservation class, imagining open windows, sunshine, and the smell of vinegar filling a warm kitchen. Instead, I was bundled in layers, fighting off what I’m pretty sure is either the flu or Covid. Whatever it is, it’s persistent. To top it off, our long weekend was hijacked by house problems — specifically, a leaky porch roof that made everything else feel harder. We had planned to do some gardening, but between the unexpected repairs, the cold, and being sick, not much went smoothly. My husband and I were both exhausted, frustrated, and pretty over it. We started reflecting on how much has changed over the last couple of years: serious illness in the family, a cross-country move, building a new house, and most recently my pending layoff. Some of it was exciting, some of it draining, and all of it left us feeling like we’ve been running on empty for a while...

I’m on day four of a spring cold. Feeling pretty sorry for myself—and honestly, I’m in a lot of pain from a stubborn sore throat. I struggled through a remote interview today, and I’m still swamped with work even though my layoff is on the horizon. I couldn’t go in today—physically, I just couldn’t—and being home alone left me feeling stir-crazy. I’m exhausted. Physically, emotionally, all of it. So I decided to make chicken soup. Chicken Soup Recipe Ingredients: 2 boneless, skinless chicken breasts Water (enough to cover chicken) 1 bay leaf ½ onion, left whole 6 whole peppercorns 1 tbsp olive oil ½ onion, small diced 3 celery stalks, small diced 1 large carrot, small diced 2 garlic cloves, minced ½ tsp turmeric powder 1–2 tsp sea salt (to taste) 1 carton unsalted vegetable stock 2 cups egg noodles 2 green onions, thinly sliced ¼ cup fresh parsley, finely chopped ⅛ cup fresh dill, finely chopped Zest of 1 lemon Juice of 1 lemon Instructions: In a large pot, add the chicken breasts, eno...

I’ve been doing a lot of interviews lately and applying to jobs like mad. The good news? I’m getting interviews. But they’re not in healthcare. I had hoped this layoff would be a chance to return to my roots in health—maybe pivot into a strategy role that aligned with both my background and my passion. But for whatever reason, the healthcare doors just aren’t opening. I keep applying, but so far, no luck. That said, I’ve had  four  interviews just this past week. One after another. And it’s starting to wear me down. Sensing I needed a break, my husband offered to make me dinner last night. I found a recipe for lentil bolognese on Skinnytaste ( this one ) and handed it off to him. I did the grocery run and the prep work—tiny diced carrots, onions, and mushrooms, plus red lentils. I like everything chopped really small to better mimic the texture of a classic meat bolognese. Then I set him to work while I joined my night class on canning and preserving. (Stay tuned—next weekend,...

This summer, I enrolled in a course on preserving— that is, canning ( or really jarring , as I’m learning). It’s an elective class, taught in real time online, that counts toward the Culinary Arts Certificate I’ve been working on for the past year. I likely have another year to go before I complete the program. With fruits and vegetables coming into season, it seemed like the perfect time to dive into preserving. To start, I should mention: I had never made jam or canned a single thing in my life. I had a moment of panic after the first class, thinking, “ I’m in over my head.” But honestly, I’ve had that same thought at the start of nearly every cooking course I’ve taken. And yet, by following the instructors and the recipes, I’ve mostly succeeded. There have been some disasters— like a complete fail with homemade mayonnaise ( still on my to- retry list)— but overall, I’ve come out of each course with more skills and confidence. This week’s assignment was to make jam and preserve it...

  Lately, I've been learning a lot about shopping for deals. I recently came across a great app called Flipp —for anyone who hasn’t used it yet, it lets you search flyers from multiple stores based on your postal code. You can search for a specific item or browse within a particular store’s flyer. I've also learned that many flyer deals reset on Thursdays, which is helpful for planning. I’ve been trying to get better at meal planning around key sale items. I usually start by checking what's on sale—especially meat or dairy—and then decide which store makes the most sense that week. What’s surprised me is how some "discount" stores are oddly expensive for certain things, while more "luxury" stores sometimes have better deals. It’s been a good exercise in being mindful about what I buy and where I buy it. Strangely enough, I’ve realized that searching flyers feels a lot like browsing job boards. I don’t always know exactly what I’m looking for, but I need ...

At 11 P.M. last night, I opened my work email—I'm not laid off just yet—and my heart sank. The subject line read:  "Lunch with Joe."  Joe is a pseudonym (in case you're worried I’m outing a colleague). My boss, who makes $180,000 a year—thank you, Sunshine List—thought it was appropriate to invite us to a lunch today with a colleague who had recently resigned amid all this work instability. By that point, my husband had already packed my lunch: leftover spaghetti with basil tomato sauce and fresh mozzarella. I was proud of it. It was tasty, homemade, and cost around $5. Now, I was being asked to go to a restaurant lunch likely to cost $20, plus tax and tip. I didn’t want to spend the money—I  had  a lunch. A healthy, affordable one. And the tone-deafness of it all. A boss inviting staff to lunch while I’m already laid off (with the effective date looming), and others are anxiously waiting to find out their fate over the next few weeks. We’re all worried about money. ...