Archive for Food


IMG_3993I’d gotten accustomed to certain things over the years — humans generally are, after all, creatures of habit. One of these things was homemade bread. I’ll take exactly zero credit for this recipe. That needs to go to Charmaine and her brother Jesse (the former for the ingredients, the latter for the process). The end result, though, I take responsibility for, as I’m the guy making the bread.

This stuff is good. Kristy likens it to a melt-in-your-mouth bread, one that makes decent sandwiches, but ultimately ends up best either to soak up a hearty soup, or in the mornings as toast. Either way, you get to fill your face with deliciousness.

As a homebrewer, I end up with a good amount of spent grain from my operations there. When possible, I’ll add a couple of cups of spent grain to my bread to give it a little extra something, but this bread works just fine on its own without. No need to adjust the recipe. A separate post about spent grain is coming eventually.

This recipe is begging for substitutions, too. As I’m writing this post, I didn’t have cracked wheat, so I just went without that one and tossed in a handful of flaxseed instead. I also swapped out the milk for almond milk (Kristy is dairy-sensitive, but also too because it’s pouring cats and dogs and I have no milk in the fridge, nor any desire to go outdoors today).

This isn’t without effort – it takes me about four hours to make bread from start to finish, and there’s a minor amount of exertion involved, but at the end of the day, you wind up with a freezer full of yum.

Basic Bread Recipe
Print Recipe
Your toast never had it so good
Servings Prep Time
5 loaves 40 minutes
Cook Time Passive Time
35 minutes 3 hours
Servings Prep Time
5 loaves 40 minutes
Cook Time Passive Time
35 minutes 3 hours
Basic Bread Recipe
Print Recipe
Your toast never had it so good
Servings Prep Time
5 loaves 40 minutes
Cook Time Passive Time
35 minutes 3 hours
Servings Prep Time
5 loaves 40 minutes
Cook Time Passive Time
35 minutes 3 hours
Servings: loaves
  1. Melt the butter. Add the water, milk, yeast, honey, lemon juice, and set aside.
  2. Mix the dry ingredients together in your bread bowl.
  3. Whisk the eggs, and add to the liquid mixture.
  4. Incorporate the liquids into the dry ingredients, making a rough mix. The dough will be wet and sticky. Trust. Let this sit for 2-5 minutes (now would be a good time to tackle the mounting pile of dishes...)
  5. Either divide the dough in two and mix in your stand mixer, or roll up your sleeves and get to it. It'll be a big mess to deal with on your countertop if you do it by hand, but I've never had it go bad or wrong *knocks on wood*. Knead for 6-8 minutes.
  6. Use the oil to coat your bread bowl and return the dough to your bowl, cover and place in a warm area until doubled in size (1 to 1.5 hours). I use my oven with the light on for this purpose.
  7. Punch down your dough, measure the total weight and divide into five equal-sized loaves. Form loaves by tucking the sides underneath and making...well...a loaf-shaped object. Next time I make bread, I'll take pictures, I promise. Other option is to just Google it...
  8. Spray down your bread pans with non-stick spray, and place your loaves in each. place them back into your warm space until the tops of the loaves have just crowned the loaf pans. Preheat your oven to 375F.
  9. Bake for 35 minutes, or until the loaf is browned on top and sounds hollow when you knock on it.
  10. Remove from the oven, allow to cool for 2-3 minutes, then place on wire cooling racks. Avoid the temptation to eat all the bread right now.
Recipe Notes

Be careful when you're letting it rise in the pans - this bread tends to want to go volcanic, and you'll end up with holes in the middle of your loaves if you let it rise too long.

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Coming back to BC made me realize that I’m a little more crunchy granola than my job would indicate. Ok, maybe a lot more.

Part of the deal in moving here was that I wanted to make a real effort to get local. I wanted to live in an area where I could walk to things – work, shopping, nature, etc, and still be close enough that I could ride my bike to everything else. I found a gem of a house in View Royal that does just that – 3km to work, right next to a park, a bike path, two beaches (one to go hang out and read and watch the sunset at and the other that you can swim in), plus I have a grocery store, liquor store, dollar store, pharmacy, and Canadian Tire all at hand. The net result? I don’t have to drive nearly as much as I did before. Hell, I don’t even have to do massive weekly grocery shops! I just grab the shopping bag, see which one (or all) of my kids are up for a little walk, and we go to the store and pick out the ingredients we need for supper. We always have a lovely time on the stroll, and my kids are getting much better about navigating the insides of the grocery store, and I do believe they’re starting to get the knack for picking out produce.

Food Beginnings

There’s a lot of trialling and tribulating that takes place in my life. Yeah, I’m thirty-********* years old, but at the same time, I’ve been in a position where I didn’t always have to fend for myself. So here I am, ostensibly in mid-life, learning basics about how to feed myself. Turns out I’m a voracious reader (and eater, especially during hockey season), so this works well.

I had seen posts on teh interwebz about Thug Kitchen. Always thought it was good for a laugh, partly due to the language, and also because they were making simple recipes using really basic ingredients that looked fucking delicious. Turns out, they really know what they’re doing.

I bought their cookbook sometime shortly after moving into my new place. Got down to the business of trying out some of their recipes, and wouldn’t you know it, they’re so simple they make me look like a fucking genius in the kitchen. I had always been labelled as someone who made a giant mess in the kitchen, and you know what, it’s all true. But I know how to make a pretty damn good soup now, or a stew that will keep your belly happy for a long, long time, or eggs Benny, or, or, or, or.

And meals weren’t just the end of it either. Much like I did with beer a few years back, where drunkenly I pledged to only make my own home-brewed beer for consumption at home (subject to minor caveats like having large gatherings, etc), I pledged to do my best to not buy snacks for my kids’ lunches — no more pre-packaged granola bars, or cookies. I’m making all that shit from scratch. Matter of fact, as I’m writing this, I’m just finishing off what I deem to be the best batch of chocolate chip cookies I’ve ever made. The recipe was one that I had gotten from my mother, and now, gentle readers, I present it to you:

3/4 cup granulated sugar

1/4 cup firmly packed brown sugar

1/2 cup unsalted butter, softened

1 egg

1/2 tsp vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups porridge mix oats (mine include large flake, quick, wheat germ and flax seed, just for extra yumminess)

1/2 cup semi-sweet chocolate chips

Preheat your oven to 375F.

Mix the sugars and the butter together until fluffy (I have a Ninja blender and use the food processor bowl with the dough blade). Add the egg and vanilla extract and beat until smooth. Next, add the flour, soda and salt and mix together. Stir in the oats and chocolate chips.

Pan using two small spoons, a dozen per bake sheet. Bake for 8-10 minutes or until lightly brown.

Makes approximately 2 1/2 dozen cookies.

So, take that recipe and examine what’s going on from a cost perspective. You get 2 1/2 dozen of the tastiest fucking cookies you’ve ever put into your pie hole, and if you were a savvy shopper, it didn’t cost you hardly anything. 3/4c flour is worth about 10 cents. 1c sugar is about $0.25. 1/2c butter is probably one of the more expensive things at about $1.00. An egg costs me around $0.25. Soda, salt, we’re talking fractions of a cent. Porridge mix (the good shit) is probably $0.60, same for the chocolate chips. All told, 2 1/2 dozen cookies for about $3.00. Sure, I could probably go buy a package of cookies on sale for the same or less. Truth of the matter is that I know exactly what went into those sons of bitches, and moreover, my kids will have the pleasure of using them as currency on the playground when they need a favour. I know I did when I was little.

Better still is that my 13-year-old has discovered a knack for kitchen life. For a while there, I jokingly referred to him as “Home Ec” and I would occasionally say stuff like “hey, Home Ec, go make some cookies” to which he’d go and take his iPod, source himself a recipe for something like sugar cookies, and fucking rock them. Then we’d sit around and drink milk and eat them.

And therein lies great joy as well, even so far as this very evening that I’m writing this post – happens that I’m writing this on Taco Tuesday (an observed food holiday in our household), which happened to coincide with National Pizza Day (who knew?). The end result? Taco Pizza. Ground beef, crushed tortilla chips, cheese, salsa, tomatoes, lettuce, all baked onto a pizza pie. Not bad, I daresay. Through and through, my kids were in the kitchen with me, helping out with walking down to the store, fetching ingredients, chopping veg, stirring things, etc. They see the value in the acts, and are learning in the process.

Hard Restart

After a long, long time without any activity here, and with some inspiration from a variety of sources, I’ve decided to get (back) into writing a little more. Suffice it to say that the path of my existence has been altered a fair amount over the last year, and so it’s likely time that we get reacquainted.

So who am I? Funny, I went through a mental health crisis in October 2014, and the wonderful social worker I saw handed me a 3″x5″ card in my first session. On it, on one side, was marked “Who Am I?” and on the other side, “What Do I Need?”

In the most basic sense, for the first question, I’m a partnered late-thirties father of three, living in Victoria BC. I could provide a laundry list of things I do, but for the most part, it’s irrelevant in this scenario. I make music for a living, I do a ton of things out of passion. And I curse like a sailor. Maybe because I am one.

My recent focus has turned to being more of a creator than a consumer. I’ve long had an urge to be less consumeristic and more being a producer, whether it be of food, music, fermented things, love, etc. Previously, these kinds of aspirations weren’t compatible with where I seemed to be headed, but with the aforementioned stark change in my life, I’ve been able to explore a great many things and have been able to better myself, and hopefully, the lives of those around me.

I’ve got some writing to do, so if you’ll excuse me…