- I’m in my final year of the Arts & Entertainment MGMT diploma program @ Cap U

- I love all sorts of music (of course, I hate all sorts of music as well, but I don’t keep my taste locked to one genre)

- I like cats (a lot)

- My doctor said I had to cleanse my liver so my diet basically consists of rice & seasonal fruit/veggies + a whackload of supplements…arrrgghhh

- On a lighter note, it’s my birthday on Friday! Wooooooooo

I’m here till the end of April and I’m really looking forward to the hustle and bustle of springtime @ Mint Records!

Since I’m on a liver cleanse, it’s hard for me to find food that’s equally good for me as it is delicious. This Curried Carrot Soup recipe from Carolyn Mark definitely fits the bill!

1 tablespoon olive oil
1 yellow onion, sliced
1 tablespoon fresh ginger root, grated (optional…although I would definitely recommend it!)
8-10 carrots, sliced
2 vegetable bouillon cubes (the Knorr brand is recommended)
4 cups water
curry powder & salt to taste

In a large saucepan, saute onion in olive oil until transparent. Add grated ginger root, if you desire, as well as the roughly sliced carrots. Saute for another minute or two. Add water & bouillon and simmer on medium heat for 40 minutes. Allow that to cool for a bit, say 10 minutes, before transporting the ingredients to your blender. If everything is too hot, it may explode when blended! Perhaps it is time for a cocktail, tea or cigarette break? After your break, blend ingredients until smooth & transport concoction back to your original saucepan. Add curry powder & salt to taste and simmer for another minute or two. Fill bowls and top with creme fraiche & parsley or cilantro.

*Note: if you want to make the soup creamier and heartier without using dairy, use cashew cream! Google a recipe to make it - it’s different from cashew milk. ALSO - when blending hot soup in a blender, don’t use the original blender cover. Cover the top with a thick towel instead - it allows steam to escape and less chance of an explosion!

Next door to the Dominion Building, on the ground floor, facing Cambie Street, upstairs from where an early version of Scratch Records lived — where, according to legend, Nardwuar worked way back when — is Frannie’s, a venerable old sandwich spot that has not changed, we think, since forever almost. Run by a friendly duo, Frannie’s opens at the seemingly ungodly time of 6:30 every weekday morning, and closes at 4:30 in the afternoon.

The regulars are all there on their menu — the various customary sandwich concoctions and baked goods and soups and all that — and they also have curried beef and teriyaki chicken with rice. But the big thing for me is their breakfast.

When you order their bacon or sausage with eggs, hashbrowns, toast, and sliced tomatoes, Helen hauls out a hot plate and proceeds to cook your breakfast to order on a small skillet which, I don’t know about you, but to me is fascinating. Is it good? Yup. Everything is good at Frannie’s. No, really, and I’ve eaten almost everything there.

During all the big Woodwards construction, which is still going on but to a lesser degree, Frannie’s was overflowing with hardhat-wearing construction workers who would appear for breakfast, morning break time, lunch, and afternoon break time. And when the Ms. T’s building was burning down up on Pender by Homer, Frannie’s was overwhelmed with sandwich orders for the firefighters. With the neighbourhood “changing” and with more eating places popping up and around Frannie’s, I’d like to think that there is a healthy future for a small sandwich shop that is built on simplicity and sincerity, and has been around forever.

What’s that delicious smell you ask? Well, it’s my lunch - Carolyn Mark’s special butternut squash recipe. And since I didn’t bake enough for everyone. You’ll just have to get crafty and make you own. Just make sure you warn Randy before you turn on the microwave. Our archaic office building’s circuits often overload. And we wouldn’t want anyone to lose their work, now would we? 

The Margulies Mobius Casserole From Ashland Oregon

1 bunch kale

1 butternut squash

6 oz grated Asiago cheese

¼ cup milk or cream

2 tbsps butter

s and p to taste

chopped pecans

 Now:

Steam squash. Cut in half, remove seeds and roast in a little water face down in the oven at 350 for 45 minutes or so then cut it up. Dice and sauté chard. Assemble ingredients in casserole dish. Bake for 30 mins at 350.

Serve after Hootenanny with a big ass bottle of red wine. Don’t forget to drink water.