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I’ve decided to just ignore winter until it gives up and goes away. The internet, a very strong imagination and the stubbornness of a mule are helping me to succeed. This afternoon my attention started wandering to gardening and herbs. Before my thoughts danced over to BBQ, I spent some time looking for ways to label the plants in my garden. I found these great examples of cute DIY markers.

brickGot bricks? Got paint?? You have herb markers.


Dollar Store wooden spoons and one of those craft wood burning kits – mine would not be this nice.


Reuse frozen juice lids

paint sticks

Paint sticks!

marker 3

This one is super cute – and for people like me who would mess it up some how, you can find it on etsy!

garden marker

I may have a few dozen laying around…




For creepy gardens


Just an excuse to go buy clothes pins and paint!


Or if you are less artistic like me, you can use black board paint and just write the name!

And one extra – this will be the one I use:

marker 2



There was a time when I first started this blog that I had dreamed about being on food Television – rubbing elbows with Michael Smith, trading tips and recipes with Jamie Oliver. Oooohhhh… that would be sweet.

Unfortunately, reality settled in the way it tends to do. I remembered that I’m very uncomfortable in front of large groups and slightly terrified on camera and didn’t think that would be a pleasant feeling day after day. So away went that dream along with my goal to become a veterinarian (poor sick animals and ewww blood that and I’m garbage at science).

But that shouldn’t stop you!! Did you know that there is a new food and lifestyle specialty channel right here in Ottawa called GustoTV? It’s true!  Bell TV (Channel #619), Bell Fibe (Channel #1619) and Eastlink (Channel #743) – check it out… or take a look now at

What’s more  – they have just put out a casting call and it might be you they are looking for! Take a read below and if you give it a shot let me know, I want to cheer you on!!


Gusto TV, Canada’s new food and lifestyle channel is now casting!


Gusto TV is thrilled to announce a National Casting Call for two new original television series the multiplatform network will produce in-house. Whether you make a mean stuffed quail, pad thai, or layer cake; whether you are a professional, a guru of cultural cuisine or the master of family recipes – if you think that you have what it takes to spread the love or know someone that does, here’s your chance to be a star of the kitchen.

“The first show will celebrate global cuisine – whether your specialty is curry, kung pao, kebabs, crepes or cannelloni, you might be our perfect fit,” says Chris Knight, Gusto TV President & Chief Executive Officer. “We’re keeping the theme of the second show up our sleeves for now but trust us, you’ll love it.”

Gusto TV wants to hear from you if:

·         You’re a foodie

·         You know how to cook. Really, really cook

·         You have a BIG, fun personality

You don’t have to be a professional to be Gusto’s new foodie face (although pros are certainly welcome). Maybe you make the magic happen in your own home. Maybe you work behind the scenes in a sweaty restaurant kitchen. The new network is inviting culinary hopefuls to submit a three minute video – don’t worry about the production, lighting or editing – to the online Gusto TV Casting Call site.

Where to apply:

I loved X-files growing up. I had a huge poster of David Duchovny next to my bed and may or may not have had a huge crush on him. (Smart money is on ‘may’). And I know from my very scientific research of discussing X-files and all things geeky at the bar, that most of the men I talk to who are fans of the show felt the same way for Gillian Anderson.

In a new campaign against deep-sea trawling – Anderson posed with a conger eel draped around her neck and nothing else.



Personally, I would have posed with a fish or some kind of seahorse. Eels are too snake like for me and remind me of the Little Mermaid.

But that is exactly the point – we feel less emotional about the near-extinction of a species if it isn’t cute and fluffy. Also feel better about eating it and being generally crappy towards them too.

According to campaigners,  deep-sea trawling is wiping out ecosystems the size of Paris every day and a half. For more info and more pictures click here.

Everyone likes baked goods – my pup is no exception. So when I got the chance to buy a tub of cookie dough to support a dog rescue, I was all in! But they only have a few ingredients and since then I’ve gone ahead and made my own from scratch featuring my dog’s all time favourite… peanut butter. Best part is… they are so cheap compared to the all natural dog treats at the store.


Here is the recipe below – Lemon tested and Lemon approved!

2 cups whole-wheat flour
1 TBSP baking powder
1 cup peanut butter (whatever you have at home… I usually have the low fat creamy stuff, but I’m sure chunky would work too)
1 cup low-fat milk

Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. Stir in milk, mix. Next add peanut butter. Mix well.

Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thickness and cut out shapes. Or roll into small dime sized balls and press down with your thumb on the cookie sheet for training sized treats. Place on a greased baking sheet and bake 20 minutes or until lightly brown. Cool on a rack and store in an airtight container.


The other day I watched a documentary called DIVE! About dumpster divers and food waste in the United States. Here is the trailer –


I know it happens, but I’m still shocked at the amount of food waste in our world. With so many hungry people, it just seems unthinkable that we are tossing perfectly edible food. This is a really good look at exactly what dumpster diving is all about, or the Freegan movement (Freegan – a person who rejects consumerism and seeks to help the environment by reducing waste, especially by retrieving and using discarded food and other goods.)

But I still can’t get my head around eating food that has been in a dumpster. Once it’s in there, it’s trash. I mean, you have no idea why it is in there in the first place. I’m sure you can guess – but do you know the real reason?? And who knows how long that meat has been sitting there. Guesses are great, and if you cook it to the right temperature you are most likely getting rid of MOST of the food born illness possibilities.

Every time I think about dumpster diving all I can think about is this sketch from Portlandia:


My solution – let’s not put it in the trash! If you have  that much food, let’s give it away. Shelters and loads of hungry people would be thrilled to get food that is a day before it’s “Best Before Date” … not inedible. Nothing wrong, just not the quality that the store is willing to sell. Honestly, I’m willing to eat any of it… until the moment it gets put in the dumpster. Then the idea of it makes my stomach cringe with worry of potential parasites.

I guess it all comes down to this scenario. You see an éclair with a bite taken out of it sitting on a piece of paper in the garbage can on top of a stack of newspapers. Do you eat it?? George C0stanza would. But I think I’ll pass.



Beaus beer and Seed to Sausage – does it get any better??? Nope. Photo by the amazing Francois Pomerleau who is always able to capture my… expressiveness. Here I am expressing that I’m confused about something. Probably why it has taken so long for me to eat a cheese and jalapeno stuffed sausage.

A great little documentary, especially for those who have an interest in beer and are business/marketing geeks like me. You can find it on Netflix right now!


I had heard ‘This Means War’ was a shitty chick flick so I avoided it like the plague for quite some time. However, despite my best efforts there was a moment last week where I found myself desperately in need of some cheering up and only the idea of watching Capitan Kirk (aka Chris Pine) in some kind of romantic role seemed to be appealing. I’ll admit, not only was it just what the doctor ordered, but I quite liked it.

For those who don’t know, don’t care, don’t remember… This Means War is that Reese Witherspoon, Chris Pine, Tom Hardy movie  where two CIA agents battle it out over the same girl.

Anyhoo… there is a very steamy and sexy scene in this movie that takes place in the kitchen. I scoured you tube but could only come up with a version that looks like it is shot on a phone pointed at a TV screen. And this picture.

this means war

It’s not much… but you are welcome.

Instead of putting up that video, I’ll give you this other kitchen scene and let you watch the movie yourself. Or… if you find yourself willing to put up with the horrible sound and picture quality, here you are. I think you’ll still like it.


So that got me thinking… what other amazing movie scenes take place in the kitchen?? Of course there is the infamous 9 1/2 weeks food scene…


And though technically it is in a diner, there is this amazing part from A History of Violence… I warn you, it’s a touch… violent. Absolutely incredible movie though.


What’s your favourite movie scene that takes place in the kitchen??


Sometimes I wonder why I fight against the main stream. If I hear from too many people that something is great I automatically assume that it sucks. I don’t know why. Because usually what happens is that I finally give in to see what all the hype is about.  Then I end up being the loser who is 6 months behind the times, praising something everyone else has already done/read/saw/experienced and were probably the one who told me to do/read/see/experience it in the first place.

Duck Dynasty

My latest addiction to add to the list of:

Da Vinci Code
Hunger Games
New Girl
Downton Abbey
Sons of Anarchy
and Breaking Bad

is Duck Dynasty. I know. I know. How did I not watch this until now?? I love all it’s corny, fake reality, redneckness. And in honour of it, here is a recipe for frogs legs from Willie Boss Hog himself.

Duck Dynasty Garlic Frog’s Legs

Bulb of garlic
Mushrooms (fresh)
Bunch of frog legs (given to me by a guy -Scott- who I met at a dounut store on Sunday morning, it’s an LA thing)
Garlic infused grapeseed oil
White wine
More seasoning


Soak frog legs in beer for an hour or so, season – I used our Duck Commander Zesty Cajun seasoning, pepper, and blackening seasoning. Roll frog legs in flour then set aside. In a large black skillet bring butter and grape seed oil up to high (don’t burn the butter, it will brown when burning) not much oil and butter, just about half an inch or so. When oil and butter starts sizzling, put frog legs in and brown on each side; should be about half way up on frogs, just enough to brown. If butter gets low, throw another half stick in. Set browned frog legs to side, now, with what’s left in the pan (which is the BEST of what’s left), add white wine, garlic (whole pods, peeled), mushrooms and cook for a few minutes. Add all of your frog legs back in on top of this, put lid on and cook in oven for about 30 mins on 300. According to how big legs are, these tonight were HUGE so they didn’t cook fully in browning process. If they are small then cook less. Meat will be falling off the bone, you will know its done, believe me!

You can’t mess frog legs up, they are the best! Go find a ditch, catch some frogs and get to cookin’!!

-Willie Robertson


Remember the day I waited 2 hours in a Chapters annoying all those around me by making them read The Oatmeal’s My Dog the Paradox with me?? I do! It was yesterday.


Outside. Inside.


I had planned to grab a copy of the book and return a couple hours later when the event was supposed to start like a normal person… but my bike was several blocks away. There was air conditioning and chairs. Yeah… we both know who wins the war of walk in humidity vs. sit in AC.

Anyway, Chef Hughes was in town promoting his new book ‘Chuck’s Day Off’ which talks about his life and favourite recipes from his Montreal restaurant Garde Manger and his television show.


In our 5 seconds together we talked about my amazing meal at his restaurant and how he once shucked oysters with the boys from the Black Keys backstage at Osheaga. It was awesome.

In addition to the new book, Chef Hughes has a new app for iPhone that sees him teamed up with 4 other Montreal Chefs (including the awesome duo of Joe Beef) that gives you recipes, shopping lists, videos and more!


If I have succeeded in making you jealous… here are some sweet dance moves to ease the pain.

Some women can work wonders with a brush. I’m not talking paint brush or pastry brush… but make up brush, nail polish brush and hair brush. I am not one of those women. I look at those tutorials on how to braid your hair and make it look amazing… anyone can do it they say. So easy they say. Bull!

I also cannot get my left hand to steady itself out enough to do a proper manicure… on both hands that is. My left hand looks fine because the right one does what it is told. Old lefty though… not great with the fine motor skills.

Don’t get me started on make up. I can hide what I need to hide, that’s where the ride ends.

So I’m sure you can agree that the following are not only tasty, but amazing little works of foodie art.

lime nails



bacon nails

sushi hair

watermelon eyes

I Say Random Things On Twitter…

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Past Foodie Adventures…