World History … and personal stuff

Oh no, vegan baking!

I made my first vegan dessert: vegan trifle. It was no trifle to make, let’s just say. A lot of assembly was required. Though I did not eat it (because I don’t eat chocolate), I did construct a small chocolate-free one just for myself.

 

Step 1 – make vegan spongecake – very easy

Step 2 (not shown) – make coconut cream (refrigerate a can of full fat coconut milk and then pour off the liquid, leaving the solid cream that you can whip in a mixer just like whipping cream)

Step 3 (not shown) – make chocolate mousse (avocado, banana, dates, cocoa powder) in the vitamix – my first time using this insane appliance

Step 4 (not shown) – bake brownies (I bought pre-made batter from Sweets from the Earth)

Step 5 – make cherry sauce

 

The final product assembled in (sort of) layers, garnished with cocoa nibs and shaved vegan chocolate

 

Val also made a dessert: not vegan.

Val’s New York cheesecake made in the InstantPot

 

As usual my mom was a lovely host and the setting was perfect

Happy Holidays – Let’s Go To Egypt

Here’s an ancient history treat: a new tomb discovered in Egypt. Check it out in this short video:

https://www.theguardian.com/world/video/2018/dec/16/egypt-4400-year-old-tomb-of-high-priest-discovered-video-report

 

Or look at some of the beautiful images in this National Geographic slideshow:

https://www.nationalgeographic.com/culture/2018/12/relief-statues-discovered-priest-royal-purification-tomb-saqqara-pyramid-egypt/

 

https://www.nytimes.com/2018/12/16/world/middleeast/egypt-tomb-discovered.html

The tomb is that of a high-ranking priest with government ties from the fifth dynasty (Old Kingdom). It looks incredibly well preserved and decorated. It amazes me that this civ keeps on going!

 

Semi

A great night. If anyone wants their picture removed, leave a comment.

Thanks Stuco, especially exec.

OHASSTA 2018

Amazing conference. Insightful presenters. Old acquaintances and friendships renewed.

Why History? panel.

RG_Why_Study_History

2018_OHASSTA_Resources

Skating 2018-19 – The Women

The other day one of my students asked what I do for fun. I was in a grumpy mood so I said I didn’t have any hobbies. That’s not true – I am a figure skating fan. In the absence of riding horses, I am spending more time watching skating.

Figure skating fans never know what to expect in the year following an Olympics. Especially in Canada with the retirements (or breaks) of so many super stars, we weren’t sure what would happen.

It turns out that this season is spectacular so far, especially in the women’s field. I liked Japan’s 20-year old Satoko Miyahara last year, but this year I love her! Her speed and interpretation are incredible. I cannot say how much I love her free program tango. She carries the tango interpretation all the way through the interesting mashup of Vivaldi’s winter. Though her jumps aren’t stellar in their height, they are getting better and her landing edge is strong and fast.

Image result for satoko miyahara

Satoko Miyahra  in 2016, from  https://goldenskate.com/2016/02/satoko-miyahara-2/

And then there is the spectacular freshness of 16 year old Rika Kiahara, also from Japan, who took the crown at the recent NHK competition in Japan with two beautiful triple axels in her free program. And what a skater she is – she glides effortlessly across the ice, maintaining her interesting storm-themed choreography throughout.

Rika Kihira

Rika Kiyahara at the recent 2018 NHK competition, from https://goldenskate.com/2018/11/kihira-captures-gold-at-nhk-trophy-after-two-triple-axels/

When you have watched the Japanese women skate, glide and emote, there is no comparison with the three leading Russians. While Alina Zagitova, last year’s Olympic champion, still has the energy and the jumps, she is an annoying skater to watch – so hunched over, in my opinion. Last year’s Olympic silver medalist , Evgenia Medvedeva, now training in Toronto (at my old place, the Cricket Club), is disappointing so far but I think it will be a long-term transition for her if she can stay committed to the change plan. And then there’s Elizaveta Tuktamysheva with her sass and triple axel. She’s just not my cup of tea but I appreciate the spring in her jumps and her athleticism.

What of the Canadians? I think if Kaetlyn Osmond were to return to competition she’d be right in there. She is a fantastic artist and athlete. Having seen her skate in person multiple times at Stars on Ice I can see that her talent is deep and genuine. But I totally understand how she’d want to take time off. Kaetlyn’s bronze medal skate at the Olympics was nothing short of inspiring. I screamed my head off in joy! Gabby Daleman, who is off on a mental-health break, has the athletic goods to compete but doesn’t seem to have the consistency. There really isn’t anyone else in the top tier.

2018 Winter Olympics - Kaetlyn Osmond - 08.jpg

Kaetlyn Osmond at the 2018 Olympics where she won the bronze medal, from https://en.wikipedia.org/wiki/Kaetlyn_Osmond

Though it would be nice if Canadian women’s skating had more depth, there’s more than enough international talent to keep the fans happy.

 

 

Happy Thanksgiving

I forgot to take pictures of the food and the guests. Instead, I did a little photo shoot with the centrepiece characters my mom brought, and Richard, of course.

Happy Thanksgiving.

Getting Better?

As I mentioned previously, food photography is not as easy at it looks. I have bought some props and learned some techniques. Here are a few side by sides to show that I’m improving, I think. There is still a long way to go but at least it’s a delicious journey.

First attempt at potato salad did not work out because of the red bowl.

Though this version of potato salad is not exactly the same, it is definitely more photogenic in a white bowl on a dark background.

 

This was my first attempt at both cooking and photographing tofu with garlic scapes. Again, red in the background causes a problem.

This was my second attempt at the recipe and I captured it in the pan. I think it looks pretty nice.

This is still the second attempt but I changed up the bowl and captured the steam coming off the dish.

 

Here’s a black bean burger that doesn’t look great, in my opinion, in this set up.

Though this is less realistic it is more artful. It was taken a few minutes before the burger shot.

 

 

I love taking pictures of ingredients on their own. This basket of peaches is over-posed.

This shot from a seller at Cabbagetown Farmers Market is more natural.

Fun with garlic scapes.

Bowen Island

After we left Vancouver Island by ferry from Nanaimo, we headed over to Horseshoe Bay. There we exited the ferry, drove a few stops on the highway, turned around at the U-turn exit, and headed back to Horseshoe Bay to get onto the ferry for Bowen Island. My cousin Emilie, her husband Link and their son Sam were excellent hosts, as always.

Bowen is a spectacularly beautiful place, especially the view from our B&B. Em and Link took us on a hike to see an amazing piece of public art halfway up a mountain: the mastodon by Guthrie Gloag. We had a short but amazing trip to Bowen.

Food Photos

I’m learning how to take photos of food. It is not easy. Here are some of my favourite concoctions from the last two weeks.

The Last of Vancouver Island

It seems so long ago – a whole week in BC where it was nearly as hot as here, minus the humidity and it never rained. We had an amazing week. Here are the last few pictures from  Vancouver Island.