I did it. I biked to and from my physio (that's an hour of cycling) and it was reportedly closer to -12 celcius here yesterday. I wasn't even cold because of all my clothing...the biggest challenge was the fact that the gears on my bike were frozen so all the uphill work (almost the entire route is uphill on the way there!) was quite the workout because I couldn't lighten the resistance on the wheels. Will I do it again for physio next week if it's this cold? No way in hell! I'm done school on Sunday so next week I can take all the time I need to get there :)
I love trying new spices and seasonings, so I am very excited that the President's Choice Black Label line now has a bunch of new spice blends available. My most recent find: Shichimi Togarashi, or Japanese 7-Spice blend. It's a combination of crushed red chili flakes, sea salt, Szechiuan peppercorns, black and white sesame seeds, poppy seeds, orange zest, wasabi powder and nori seaweed flakes. I make Japanese-inspired dishes all the time, but resort to the same old flavours most of the time: miso, soy, sesame, ginger and garlic. I was so excited to be able to liven things up a bit. This dish is easy and tasty, although be warned that this seasoning packs punch. I used 1 tsp, which ended up being too spicy for me, and I have a high tolerance for heat! I recommend 1/4-1/2 tsp, or, if you don't like heat at all, make your own at home and omit the red chili flakes. You'll get all the flavour without the heat. I served these noodles with a mix of seafood (
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