Archive for April 2014

Today was a crappy day. Headache, body aches, rain, sleep deprived.

I dragged myself into work and realized quickly it was not a great idea. At lunchtime, I called it quits and made my way home for an afternoon nap.

But not before I made a quick stop at Kensington Market. I'm sure if I had asked my doctor, she would have agreed.

My brother was coming over for dinner and I had originally planned on sending Dustin to grab some fish for dinner. I figured I'd make the quick stop before my nap.

I love going to Hooked. I like spending a little more money for the extra quality of fish, quality of service, and for that general fuzzy feeling I get when I leave there knowing I've done something good for the world and myself. Supporting sustainable fish is delicious.

I was hoping for some wild salmon that would taste good raw, hoping to slice it up and add it to our sushi DIY dinner.

Of course they had some beautiful King Chinook available, but the really fun part? They've now partnered with ThisFish: an online tool that traces the origin of your seafood from ocean to plate. Now, when Hooked stamps your bundle with their labels, they scribble down a number for you to trace your fish!


Evan Martin is a fisherman from Sidney, BC, and he caught my King Chinook that I ate for dinner. It was harvested off Kyoquot Sound between April 21st and 24th, was sold in Richmond BC, travelled to Hooked Inc. in Toronto, and then to my belly. How cool is this?! (Click the image below if you want to see the full summary of my fish trace on ThisFish.info.)



And how cool is sushi DIY? I came up with this concept a few years ago, when I was tired of standing in the kitchen making maki roll after maki roll and then having it not taste quite as good as when I first made it.


I use the packages of Korean style nori. They're small rectangles perfect for a little magical bundle of sushi ingredients. Like a miniature handroll. And the rest of the ingredients are up to your imagination.

After a ridiculously long afternoon nap, I made the sushi rice in the cooker, cut up cucumbers, avocados, kani (imitation crab meat), green onions, and the King Chinook wild salmon that Evan was so nice to catch for me. A little spicy mayo, wasabi, and soy sauce. Delicious! So many options at dinner time. And so much less work than making each maki roll for dinner!

Many who know me, know of my love for teaching. I've often said that I will teach one day, in some capacity or other.

Somewhere far away in a parallel universe, Alternate-Kelly chose to do teacher's college instead of accepting a job at Hydro One. She is now teaching algebra, calculus, or physics to some bratty teenagers and inspiring them to say no to drugs and laziness, and yes to working hard and following their dreams.

I hope Alternate-Kelly is doing well.

At present, I continue my day-job doing engineering work, and I take any opportunity to exercise my teaching skills -- especially when it involves a charitable cause.

My friend Julie is a high school phys-ed teacher in Guelph and was asked to teach a fashion class for second semester. I know it's not all glam and glitz (they don't just watch Project Runway and sew garments all day long?!) but I felt like Julie had just won the jackpot. High school fashion class?! How practical! How creative! How inspiring!

Being the kind soul that she is, she asked me if I was interested in being a guest teacher. Um, YES! A little of a dream come true.

We brainstormed ideas for sewing projects and decided that during her unit on social responsibility, I would teach them how to sew a Pillowcase Dress for the Little Dresses for Africa charity.

I've done this workshop once before and already had a tutorial made up. It was the perfect sewing project for beginner sewers and there was plenty of opportunity to add their own creative details. Although these dresses were being donated to little girls in Africa, the students loved that they were essentially tank tops that they could sew for themselves as well.

I loved teaching the class. I wish I could have gone back for multiple days to see them finish their projects. Teaching really makes me smile. I'm looking forward to teaching some workshops at the upcoming Summer Retreat!

It's great to be on a roll. I sewed a dress. Loved it. And then went ahead and sewed four more before I decided it was getting a little ridiculous.

I've always admired Oliver + S patterns for kids. The selection is fantastic, so I just kept searching and searching until I found the perfect simple playdress for Lily.

The Seashore Dress has a "1 scissor" difficulty rating, and a sweet, modern look.

One thing to note about this pattern: it calls for 2 yards of fabric for the 2T and 3T size. I managed to fit even the 4T pattern onto 1 yard of fabric. That's 50% of what they call for! Believe it. It can be done.



I made the first dress with a beautiful butterfly fabric from Lizzy House's new Cat Nap Collection. For a confident beginner, it is probably a 5 hour project. If you're speedy like me (I have been accused of having Chinese sweatshop genes) you can sew the dress in 3 hours, start to finish.

Which is why I whipped up a second dress in a purple Pearl Bracelet fabric, also from Lizzy House.



The third dress I made using leftover limited edition Liberty Cotton Fleece from the workroom. More details on the fabric in another post, but needless to say, it was high quality fabric and I was excited to be able to squeeze in a Seashore Dress for Lily with the leftover scraps from my Lola Dress.


My fourth and final dress was using an abstract fabric I bought years ago from the workroom during one of their big sales. This dress really is great for using those 1m stash purchases that you never got around to using.

Do you notice all the lime green buttons? I had so many left over from my dollar store purchase when I made the zipper Christmas tree ornament. I have since expanded my red and green button collection after visiting The Button Dept. at the workroom.

Lessons learned:

1) The dress fits quite snug. Lily is by no means a chubby kid and I found the 2T a tight fit. After the first dress, I recut the pattern in a 4T, just to be safe. It is a much better size and will likely only last her until the fall.

2) The dress is quite long. It ended just below Lily's knees, so when I cut the new 4T size, I didn't want it to be any longer. At the waistline marker, I shortened the dress 1.5 inches.

3) The pockets are incredibly subtle. To make them a little more usable, I widened the pocket (pieces 8 and 9) and tried not to do too much gathering at the pocket opening. Lily has now stopped her fits about not being able to find her pockets for her rocks.

I'm a huge fan of this pattern. There seem to be more pieces and steps than your average simple girl's dress, but I think it's well worth it!

A fishmonger sounds like an ancient trade from the days of yore. You know, just down the road from the blacksmith and the town juggler. But it simply refers to a person that sells you fish.

I was first acquainted with the fishmongers at Hooked Inc. when I was looking for sustainably sourced fish for my first Farmhouse Retreat. The salt baked rainbow trout was a big hit, and my friend Priscilla made note of the fish shop for gift ideas when the time came.

In October, I was surprised with a gift certificate from Priscilla to attend a class of my choice at Hooked. I signed up at my first opportunity and waited patiently until March for my Fishmongering 101 class.

Dan and Kristen opened Hooked Inc. to fill a void in fish markets supporting truly sustainable sourcing practices. Although fishmongers are plentiful in Toronto, few have the dedication to learning who caught that fish, and exactly how.

At the long awaited Fishmongering 101 class, I learned how to gut, fillet, and perfectly pan fry a couple fish (a branzino and rainbow trout), and they even packed away our leftover fillets with all the necessary ingredients to replicate the meal the next day. We watched Kristen fillet a halibut (did you know it was halibut season?) and she also showed us how to make a delicious dill riesling sauce.

It's amazing how simple, challenging, and satisfying it was to fillet the fish. Chinese cuisine usually leaves the fish whole; my mom was an expert gutter and descaler, but I never learned how to properly fillet a piece of fish.

Since taking the class in March, I've been playing with options for how to fit fish fillets into my menu for the summer farmhouse retreat. Do we do a light fish lunch? Or add it to the summer bbq on Saturday night?! First world problems...

I highly recommend this class at Hooked Inc. and am hoping to take another class one day, but you need to keep an eye out for the class postings! They like to keep the classes small, and taught by the best, so they don't come out often! In the meantime, visit their locations in Leslieville or Kensington Market and feast on some of the freshest, most ethically sourced seafood in town!