Sorry it's been a while...
21.06.2026
I’ve been a little busy finalizing and submitting my PhD thesis (yay!), so I haven’t been cooking dinner frequently enough to warrant a newsletter. I did manage to snap a few pictures of some meals I’ve enjoyed over the last few weeks that I’m excited to share :)
This is such a simple and versatile dinner that I’m sure I’ve shared before. It’s simply ground beef (or whatever ground meat you prefer), curry paste, peanut butter, coconut milk, a pint of cherry tomatoes, and a 5 oz. box of spinach. There is no chopping, and everything happens in one pan (aside from the rice you cook alongside it). Sometimes, if I don’t have curry paste, I’ll chop my own aromatics and add some hot Madras curry powder. Each time I make this, it tastes a little different, and this version was especially good.
Sweet and Tangy Grilled Pork Tenderloin
This grilled pork tenderloin was, as the name suggests, sweet and tangy, and made with a very simple ingredient list. In the marinade, molasses does a lot of the heavy lifting, along with some apple cider vinegar, whole-grain mustard, and Dijon mustard. While the pork tenderloin is on the grill, you cook down the remaining marinade and use it as a BBQ sauce at the end. I made this alongside some rice and a salad with veggies I needed to use up.
Grilled Chicken on a Bun
I have a few low-effort meals on rotation when I want something easy, but still satisfying and well balanced. A chicken burger is one of those meals. A butterflied chicken breast that’s pounded a bit thinner cooks really quickly on the barbecue and doesn’t dry out. Add it to a bun with whatever veggies you want—here I have tomato and lettuce—along with your favourite sauce. In this case, I used a spicy mayo.
This was a really light and refreshing dinner with lots of veggies that was pretty simple to put together. It has all your favourite spring roll ingredients: rice noodles, carrots, cabbage, shrimp, cucumber, green onion, cilantro, and mint, along with a spicy peanut butter dressing. It also made for great leftovers! In case you end up making this, the recipe calls for 100 g of cooked rice noodles, which I find difficult to estimate prior to cooking, so I measured out 200 g of dry rice noodles (enough for 4 servings) and found that it was plenty.
My sister Morgan and her partner came over for dinner last night, and we had slow-cooker pulled pork with a cabbage slaw made with green onion, cilantro, and a lime yogurt dressing. We grilled up some veggies we needed to use up and served everything with buns, BBQ sauce, and pickles on the side. This was really delicious and made a ton of leftovers!
I also wanted to share a few pictures from my birthday. Ryan organized a party for me at a vineyard outside of Montreal. It was a gorgeous day with great drinks, tasty food, and a bunch of my friends. Thank you to everyone who came!
