I started feeling sick on Friday, so we made no set plans for the weekend in case I get too sick to do anything. It turns out that it was just a head cold, and not some nasty flu that hit me hard around Christmas time. We figured that as long as I don’t sneeze on people’s faces, I might get away with pretending to look normal. So on Saturday we went out for lunch. Cliff suggested a place called Meat & Bread. The name of the place didn’t quite get me interested. I mean, really? Meat & Bread? It didn’t seem very creative to me.
But from the moment we walked in, I was sold. First, the decor was simple, with a vintage feel to it. The entire place was open, with a big communal table to share. The blackboard menu only had a handful of items on it. To order, you first talk to the person who’s cutting up their main attraction–the porcheta. It’s a large piece of pork with crackling on it, roasted (I assume) until the crackling is crispy and flavorful. If you’re ordering the porcheta (and most people do), this person will slice off your portion of the pork, top it up with some crunchy skin, and serve it on a chiabeta bun. The next guy gives you a squirt of homemade mustard on a wooden board, and drizzle on some salsa verde on your sandwich.
I loved the idea of the sandwich being served on a wooden board. How original! And how cool!
Yes, it is just a sandwich, but man, it was one of the best I’ve ever had. It is truly just meat and bread. The meat is super tender and juicy, and the salsa verde makes it oh so flavorful. I ordered mine with the bun to share with Joshua, and Cliff ordered his without a bun so his portion of the meat was served in a little dish. All three of us devour our food and smacked our lips with happiness afterwards.
After filling our bellies with delicious meat and bread, we walked across the street to Revolver. I’ve never heard of the place, but apparently Cliff has a secret life here. This place makes your coffee using an exact amount of water (they weigh the water!) so that your coffee is the exact same strength every time.
I am not a coffee connoisseur, so places like this intimidate me. I have no idea what I can even order, so Cliff ordered their featured coffee. And just based on past experience at snobby coffee shops, I’d better not ask any stupid questions or they’ll deem me unworthy of smelling their roast. So, I did the sensible thing and kept my mouth shut. However, I couldn’t help but snap some pictures when the barista was making the coffee. He looked up at me when he heard my shutter click, and I was just about to apologize when he said, “take as many pictures as you want.” Hmm, ok! I took that as a hint that I am allowed to ask questions, so I asked, why did you weigh the water, why do you make it with a metal filter, why did you cover it with a lid, is this scientific or tradition, blah blah blah. The barista was very nice and actually explained to me why they do things a certain way.
The coffee was delicious, and I didn’t have to feel stupid asking all those questions. It probably isn’t my all-time-favorite coffee, but it was a very neat experience with quite a good coffee.
We took it easy in the afternoon, and didn’t do much for the rest of the day. I had been struggling with trying something new to cook this week. When I saw the package of wholewheat tortillas shells out of the corner of my eyes, I had an idea. A while ago I was at a party and someone brought some tortillas chips they baked. So I found a Christmas cookie cutter and proceeded to cut up some tortillas shells, and baked the pieces in the oven at 350F for 10 minutes. They turned out crunchy and went really well with some store-bought hummus. Yes, store-bought hummus. Come on, I can’t do everything!
Then Sunday was a day of experimenting with a recipe a friend gave me. She posted a recipe for making her version of the Larabar, and I used the recipe as inspiration for this peanut butter and jelly bar:
It’s just dried pitted dates, dried apricot, and Adams crunchy peanut butter. I got the dried fruits from Parthenon in Kitsilano. I have to say, the bar was totally delicious and so easy to make! All the ingredients are natural, with no added sugar or preservatives. Joshua loved it! I think I’ll just make these from now on, rather than paying an arm and a leg for the Larabar.
I didn’t have anything all that exciting planned for dinner. Cliff said he felt like having osso buco, so I just gladly complied. A while ago my brother made us osso buco and it was the first time we had it, and we’ve been hooked since. Joshua loves osso buco too, so that’s always a bonus when he is willing to eat some iron-rich food.
Food is such a big part of our lives, and bonds us together with great memories.