Shade of White


Salmon on Cedar

Salmon, oven baked on cedar plank is a delicious and heavenly smelling meal – and I mean both the food and the environment you cook in will smell like heaven! I recently saw this recipe here and followed it closely, only changed the seasoning:

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Montreal Beer Festival

I am sure you have heard and probably attended some of Montreal’s fabulous summer festivals: Jazz Fest, Just For Laugh, Les FrancoFolies, Gay Parade, etc. But did you know about Montreal’s Beer Festival?

Montreal Beer Fest, held since 1994, from 29 May to 02 June at “Palais de congress”, starts off the summer and its many colorful festivals.  I went to it last weekend (for the first time) and found it quite different and interesting: Not much of “festivity” (i.e. music, dance) surrounds this event; but a LOT of good beers and ciders are there to taste, with a variety of snacks and appetizers: Read the rest of this entry »


Marinate ideas for charcoal-grilling everything

In my blog entry, “joojeh kebab on charcoal barbecue”,  I wrote about how we turned our old gas burning barbecue to into a wood-charcoal one, enjoying the marvelous taste of smell of this type of making “kebab”. Made in the same still are: hamburger, kebab koobideh, and kebad barg:

Well, summer is almost here and the hunger to fire the thing up is felt. Here are a few marinate ideas – whether grilled, or skewered and whether it is meat, or vegetables.

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Planting Vegetables: Preparation & Care

Like thousands of other Canadians, and probably thousand more gardeners who reside in Zone 5, I started my flower and vegetable gardens around the end of May, Victoria Day long weekend. That’s when we are fairly certain that the frost will not hit the gardens.

I have two long and narrow vegetable and flower beds in my back yard, lying under a pleasant mixture of sun and shade (6 hours sunlight, daily). I have already shared several posts on my flower bed and my experience with perennials throughout the gardening season. Here, and here are two examples. So, I would like to allocate this post to planting and caring for, and hopefully harvesting a few types of vegetables that I just planted in my garden. I do invite you all to join me in with your comments and tips and questions. Let’s have a happy green forum right here!

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Granola with fresh fruit & yogurt

This is a wholesome, refreshing and pretty-looking breakfast or snack.

Ingredients (for a big plate serving 1-2): Your favorite granola, ½ cup. Plain yogurt. ½ cup. Fresh apple, pears, pitches and melon, thinly sliced, ½ cup each. Some fresh blueberries, raspberries and one ripe, medium size strawberry, cut like a “fan” (This video shows you how, if you do not know already)  . Hot chocolate, or honey or maple syrup., 1 tbsp. Cinnamon, 1 teaspoon.

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“Babak and Shahram”

Babak and Shahram have just arrived and are already up on facebook and Youtube, with two five-minute clips on their awkward, confused and hilariously funny encounters with life in North America!

The sitcom stands out for its wonderful acting, genuine idea, and refreshing & edgy approach to Iranian culture. If you are not a Persian speaker, you would probably identify more strongly with the third, non-Iranian character silently present in both clips; if you are a Persian-speaker, then you would feel all the undercutting nuances, and I am afraid you just got to live with it!

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Kale Chips

I was so excited when I first discovered the “massaged kale salad” and shred it here.

More excited still with my recent discovery of Kale chips. I followed Kate Eats Real Food’s recipe here and came up with an excellent – crispy and de-li-cious chips kale chips!!


Fresh Herbs (sabzi)

A plate full of seasonal herbs, fresh walnuts and cheese- an unbeatable Persian treat when accompanied with hot barbari bread and a large glass of tea!


Two authentic taste of Mexico: Guacamole & Mojito

Here are two new recipes (to me, at least) for two old Mexican goodies, inspired by recent trip to Isla Mujeres:

Guacamole: I sued to make guacamole dip with minced avocado and tomatoes (equal amount) and some chopped coriander, plus jalopeno and fresh lime juice of course. Well, the ratio matters a lot. The “real” guacamole, the one served with almost all local foods in Mexico would have the following recipe:

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