As a Foodie, I am a Professional Eater. I have stopped fretting about my dress size. It fluctuates from size 2 in the summer, when I’m busy with summer events and walking like mad, to size 6 when I graciously plump up when I’m in “food season” sampling lots of new foods at various events.

The fashion of Alexander McQueen always makes me look fabulous! Among my designer favorites; Gucci, Prada, Stella McCartney, Alexander was in my top ten.

I dream to buy his couture fantasy and feminine pieces. I splurge on his classics; like his pencil skirt done only in a way that defines who Alexander McQueen is, and what he brings to fashion. I feel feminine and protected, ready for anything and everything.

“I try to protect people. A lot of my clothes are hard-edged, even if it is just a simple two-piece suit, like armor.” Stated McQueen

So it is with deep sadness that the Fashion World has lost this talanted designer, one I can count on protect me through “plumpy” sizes with a beautiful shape. He will be missed not only by his muse, but by me.

Rhoda,
Thank you so very much for your very generous gift (that I know is from your heart). As Foodie I know what a heart gift is and WOW. Thank you.

I am now having my 5th slice of cassava cake warmed with a cup of hot milk. I feel comforted and loved. I don’t know how you made the creamy goodness on top of the cassava pudding, just please share the recipe with me.

Onto the banana bread, again a slice of heaven I have it warmed with butter on top. So light and delicious. Noel tell me that when you gave it to him it was still warm. You are so AWESOME!

You completely made my day.

Looking forward to seeing you again soon.

Nadine
xo

Since breakfast is the most important meal of the day. I’ve decided to forgo the sole latte in favour of oatmeal. After trying a variety from Quaker, premium organic, and store brand instant, I’ve fallen for the Peaches and Cream Flavour Private Label brand.

When warmed with milk the little pouch “made with whole grain oats” comes alive, even the dried peaches seem to take on a life to it. And the creaminess, very becoming of an instant cereal, is delicious it tastes like condensed milk has been added. All you Jamaicans out there can relate to this. There’s nothing like condensed milk on cereal, and many other things for that matter.

The sad disappointment is the ingredient dec. My goodness I’ve never seen such scientific language; sulfer dioxide, sodium sulphite, annatto color, creaming agent (what is a creaming agent anyway?) modified so and so, diglycerides, di phospate, tricalciup phostate, tocopherols, pyridoxane something or the other, and the list goes on and on and on.

With the push toward organic and all natural food choices from consumers I’m surprised this kind of product makes the grade and unto the supermarket shelves. As product placement specialists who fight the battle daily to add better for you choices to our retailer’s shelves, this is disappointing. That there is some buyer out there in retail land that would agree this kind of ingredients in a product for their assortment, to offer their customers.

As Adrian Ferran states “what do you expect from fast food, when you pay such a small amount”. So my brilliant oatmeal is filled with chemicals, what can I expect $1.99 for 10 pouches?

A truffle is a very powerful delectable. I am not talking about chocolate truffles; those are not true truffles. I am talking about the found in the ground; with a trained pig; looks like fungus – type of truffle.

How do you know if you have ever had the real thing? There’s only one way to describe the experience: It Tastes Like Funky!

There is no other way to describe it. Truffles are complicated oral sensations that are composed of overlapping, complimentary, yet deep tastes.

We recently made a very decadent popcorn in honor of the Toronto Film Festival. It was a huge success and ended up in some very exclusive swag bags for the celebrities in attendance. We wanted to recreate old-style movie popcorn flavor but we ended up surpassing it. I’ve never had popcorn this good. Each mouthful leaves you yearning for the next, before you have even swallowed the first. It is totally delicious and unique.

In my recent extended stay at a hotel we got tired of order in, take out, hotel foods. We longed for a home cooked meal. While doing the laundry I met a fellow neighbour (who was doing the hotel living for 6 months…yikes I should not be complaining about a one week stay. He suggested a Greek place they had recently ordered from, where the food was supposedly great. I sceptically said I would try the restaurant, and when I got back to my suite, like any good neighbour, he left a brightly colourful menu at my door. “Greek X-press” screamed from the brightly colourful brochure.

I thought of another Greek chain that was like another McDonalds only with Greek food, and I paused, only slowly as two teenage girls and a hungry husband groaned in the background about what’s for dinner.

My spirits lifted as I read the menu, Moussaka, gyro, souvlaki, and where I finally said yes this is going to be it…the grilled kalamari dinner for $15.95. They had me at “tender squid grilled to traditional Greek perfection”.

We ordered the grilled kalamari and a gyros dinner with the trimmings and sides. It was not too long before a jovial Greek gentleman showed up with a bag of goodies. He reminded me of one of the uncles in My Big Fat Greek Wedding, I just knew that whatever this uncle was bringing was going to be good. I could tell by his expression. This is how it is with authentic food people.

Dinner served, we started with the Greek salad, the gem amongst the iceberg lettuce was the plump, tart, bitter and sweet-all at the same time olives that made my mouth come alive, and the subtle finish of the Greek feta was the perfect mix for the salad.

Then I experienced what was sheer heaven. Tender pieces of perfectly grilled calamari, seasoned with garlic, and flavourful subtle spices, that was out of this world incredible. I could imagine Greece c.1920; this is how “mana” meant it to be. We dipped the perfect al dente vegetables and potatoes into the delicious sauce, followed by the warm plump pita. My husband and I looked at each other with that knowing smile of complete satisfaction while the sauce still dripped down our faces… and said “yep they tapped that, hit it out of the park”.

So good it was we went back for more the next day. This time with my complements and raves about how good it was the day before they included an extra pita and god bless them. Sometimes, (yes it happens) when you return to a restaurant it’s not the same. However not the Greek Xpress Restaurant. Today’s grilled calamari with the extra pita was, I don’t know how to say this, was even better than the day before. Again Noel and I moaned, and delighted in the exquisite flavours of the perfectly grilled calamari and the homemade tzatzike sauce all slathered on the warm pita. Worth the drive way way up on Yonge Street. Exceptional traditional portions, an order for two fed a family of four, all for $35.

The Greek Xpress Restaurant
9631 Yonge Street, Richmond Hill
905 787 0388

I’m not the sort of female to torment a respectable man…but I must get to el Bulli, before they close.

Waiting to complete the final chapter of my book on the ultimate culinary experiences – a delicious journey of places, people, and ingredients that is all a culmination of satiating a Foodies need for great food. These experiences range from simple fare to complex Michelin star dishes.

Like anyone looking for the ultimate thrill and satisfaction in all experiences, I’m looking to reach the ultimate O in the culinary experiences I’ve had to complete the G-spot which is to land on shelves Sept 9, 2011. This has to be and evening, leading to a late night all around a 6 to 9 course meal at El Bulli.

Here’s hoping Senor Adria will see me to the finish. And, before he takes his hiatus from El Bulli while he further studies and refines “molecular cuisine”.