The Yum Yum Factor

It's throwback Thursday, so here is a recipe I posted on No ReEats in February of 2012:

my new best friend from Little Sister

I live in the far reaches of Toronto's east end so to get me to make my way to the far reaches of the west end requires something special to tempt me out of my lair. The Workshop By Latitude was just that kind of place. A restaurant that is focused on cheese, beer and wine with a resident cheese master on site? Rumours of cheese soaked in beer for months?  Oh yes, that will get me out to the west end.

Okay, I hope you had a good sleep and are raring to go for your second day in this beautiful city. Did you know that Lisbon is the second oldest capital city in Europe, second only to Athens? There is so much to see that trying to decide which places to choose can be daunting and I am sure other people might not agree with all of my choices, but I have edited your itinerary to include the spots that I think are the most amazing. Get up nice and early and go get your coffee and breakfast treat  (see day 1)  . Today will be a day full of great architecture, history, churching up and eating and you will need something in your belly. The fact that will also feel like you walked an uphill marathon by bedtime should just be a given by now. Book this trip Tower of Belem and The Discoveries Monument Huge monument to the important figures in the history of Portugal Make your way to the Praca de Figueira to catch the #15 tram out to Belem.  Like on the 28 tram...

I am off to Savour Stratford this weekend so, for now, here is my week in photos: Seb's on the Danforth - a man's coffee joint

Because salt cod and I have a bit of a contentious relationship, I kind of assumed that I would have a hard time eating in Portugal because bacalhau (the portuguese word for salt cod) seems to be in every dish they make. It is said that there are over 1000 traditional Portuguese bacalhau recipes and I believe that might be an understatement. You can have it in stews, in fritters, in cakes, deep fried, grilled or braised. It's almost always cooked or served with potatoes, as is everything else there to be honest, and despite my initial feelings of distaste for this noble beast , I was certainly willing to try it before announcing that I still hated it. I am nothing if not opened minded. Bacalhau is to Portuguese cuisine what tomatoes are to Italian, despite the fact that they have to import it from Newfoundland, Norway or Iceland because cod is not native to their waters. Oddly enough, it's also the one fish that they never eat in it's fresh state. Once an inexpensive k...