Fried Mortadella Sandwich

I can’t remember when I started making my own lunches for school, but I do remember that I would get into a lunch rut where I would pack the same thing every day. A sandwich, a yogurt, an apple (peeled and sliced by my mom – I had to draw the line of independence somewhere), some crackers, and a juice box.

At one point, it was bologna on white bread with mustard. Every day.

Grapefruit Amaretto Shandy

Though September is right around the corner, the weather would have you believe its midsummer.  The sun beats down onto sweaty foreheads.  Hot, humid people fan themselves with whatever they can find. 

The only thing keeping everyone from cowering inside air conditioned houses is that cold glass in their hand.  The condensation drips down onto sandaled feet.  The cool liquid soothes hot lips. 

This is that cold drink.

Bolo Bao (Pineapple Bun) Ice Cream

The bolo bao or pineapple bun is a confusing pastry.  Mostly because there’s no pineapple in it at all!  The Chinese bakery we get ours from actually specifies this on the sign, probably so that customers don’t complain about the lack of fruit filling.  It’s actually called a pineapple bun because the crunchy, yellow topping that sits on each bun kind of, maybe, looks like a pineapple… if you squint. 

I love bolo bao – that sweet, dense pastry.  My favourite are the ones filled with coconut.  So clearly, I made it into an ice cream.

Cereal White Russians

Cereal has been on my mind ever since I had a Cinnamon Toast Crunch Sweet Jesus cone at Home of the Brave.  So good.  So genius! 

Then came the ideas. 

I should make cakes with cereal!  (Still in the works..)

I should make cocktails with cereal!  But what kind of cocktail would be good with cereal?  The White Russian of course!  I always wanted to try the Froot Loops with White Russian that they serve at Clark Hall Pub at Queen’s.  I should make something like that… except better!

The Crumble Pie (aka Two For One Pie!)

I’m one of those weird people that actually likes the pie crust more than the filling.  Especially when it’s this all-butter version.  When I’m eating a slice, I usually get rid of that annoying fruit first and then enjoy my crust and ice cream.

Most people don’t share my crust love, but they love crumble.  Enter the crumble pie.  Part pie, part fruit crumble, it’s the best of both worlds.  Another bonus: you get two pies out of one crust recipe because you don’t have to worry about top crusts!