Cuban lady smoking a cigar

Volcano Masaya

Sand-snowmen on a Hunduran beach

The Aurora Borealis in Yellowknife

Went to Yellowknife for work recently. Typically I avoid the cold, but I had a great experience in the Great White North. I was even brave enough to take off my toque and balaclava for a photo. They went back on pretty fast after this though.

Namasté

The divinity in me sees and recognizes the divinity in you ...

Vancouver's Inukshuk

As the 2010 Winter Olympics start today in Vancouver, I will be en route to India for a 5-week yoga training course.

I'm still thinking of you though ... Go Canada! :)

The ancient symbol of the Inuit culture is traditionally used as a landmark and navigational aid and also represents northern hospitality and friendship.

Constructed of grey granite by Alvin Kanak of Rankin Inlet, this monument was commissioned by The Government of Northwest Terrirories for its Pavilion at EXPO 86 and later given to the City of Vancouver.

Rasta-Ramses II

Karnak Temple:


Another not so rasta view:

Cross-Country Skiing in Finland

It was a beautiful morning after a big snowfall. The sky was a perfect blue, the snow was fresh, and so I went out to go cross-country skiing on my own for the first time. I had gone out a few times before, but never on fresh snow. I didn't realize how bad I was until I returned home to see train tracks left behind by someone else.

Bikini mural at Opera station in Cairo

For a country where most women wear a burqa, it was a little surprising to see a mural with a topless woman in a bikini bottom at a metro station in Cairo.

Fighting Cactus and Cactus Boobs

A great weekend in Phoenix, Arizona.

Jose Montenegro had a very interesting life story to tell. He was born and raised in Panama City, decided he wanted to see the world, so he travelled to India and lived there for a while. Or at least I think that's what he said, I was only one week into my crash course in Spanish :)
Today he was out with his flute to celebrate new years and earn some coins.

Snorkeling in Thailand

33

Vietnamese Pho Soup

Over the long weekend, a friend came over and taught me how to make one of my all-time favourite dishes: Vietnamese Pho Soup. This special dish taught me how to eat with chopsticks - a skill I've mastered so well I can catch flies in the air. This special dish is also my WMD against the common cold, which brings to me to a little story of how I first got exposed to this wonderful meal ...

One day in the late 90's, I came to work on Monday morning very sick and dehydrated. I had been coughing all weekend, I had a runny nose, I was puking - everything. I was a mess. The guy who worked next to me (Nick Lee, if you are reading this, e-mail me!) suggested that I should try something called Pho which might make me feel better. So for lunch we went to Pho 88 at Steeles and McCowan in Toronto for my very first bowl.

It was soooooooo delicious. Up until then, my idea of a good soup were instant packages of Lipton's Chicken Noodle Soup or 33¢ per pack Mr. Noodles. What a load of crap! Anyway, as I was fiddling with these two stick-type utensil devices ... my sinuses started to clear up ... my coughing ceased .... the inside of my body felt saturated ... I think my IQ even doubled and my biceps grew by two inches ... it was amazing.

The next day I felt 100% healthy and ever since then, whenver I would feel like I was going to be sick, I would have pho. And I didn't get sick again for years until I moved to Europe (I didn't find one decent pho place anywhere in Europe). And now I can cook it myself :)

Fantasy 101

The University of Athens ... almost makes me want to go back to university again just so I can walk up those steps and take philosophy - in a toga of course! :)

Indian Vegetarian Cooking - Night 6

Spicy Aloo 6 large potatoes 3 tbsp of oil 1 tsp of mustard seed 1 tsp of cumin seed 1 tsp whole coriander seed 1/2 tsp of salt 1/2 tsp chili powder 1 tbsp of fresh coriander chopped	Boil the potatoes whole in a pot for 7 minutes and peel the potatoes Cut into 4 pieces Heat oil in the frying pan Add cumin seed, mustard seed, coriander seed Add potatoes and fry them for 6 minutes Add salt and chili powder Cook until potatoes are done Add fresh coriander
Aloo tikki 5 large potatoes boiled peeled and mashed 1/2 cup frozen peas 1 tbsp fresh coriander washed and chopped 2 fresh green chilies chopped 1/2 tsp of chili powder oil for frying 1/2 cup of bread crumbs 3 tbsp of flour	Heat oil in a pan, add peas and saute until soft, keep aside Mash potatoes, add peas and green chili Add coriander, chili powder and breadcrumbs. Mix well Divide into 8 equal portions Make balls and flatten them, roll them on the flour and breadcrumbs Shallow fry them on a flat pan with a little oil until golden brown
Chana Masala (Curried Chickpaes) 1 cup of chickpeas soaked overnight then cooked for one hour 4 cups of water for boiling the chickpeas 1 large onion finely chopped 1 large tomato finely chopped 1 small piece of ginger finely chopped 2 green chilies chopped 4 tbsp of vegetable oil 1/2 tsp cumin seed 1/2 tsp chili powder 1/2 tsp garam masala 1 tsp salt 1 bay leaf 1 small piece of cinnamon stick handful of fresh coriander washed and chopped	Heat oil in a pan. Add cumin seed, onion and ginger, cook for 5 minutes until golden brown Add tomato, cook for 7 minutes Add bay leaf and cinnamon stick Add chickpeas and spices, cook for 10 minutes (add water if chickpeas are dry) Add garam masala and coriander
Naan 3 cups of white flour 1 tsp of oil 1/2 tsp of sugar 1 tsp of salt 1.5 tsp of yeast 1 cup of warm water 4 tbsp of butter	In a big bowl, add flour, salt and oil. Mix together In a warm cup of water, add sugar and yeast and let it set for 10 minutes Knead the flour with water and let it sit for one hour Use the dough to make flat pieces and heat in oven for 3-5 minutes on broil

Indian Vegetarian Cooking - Night 5

Subji (vegetable) Pakora 2.5 cups of besan (gram flour) 2 cups of spinach, washes and chopped 2 medium potatoes peeled and chopped 2 small onions sliced 2 green chillies chopped 1.5 tsp salt 1 tsp red chili powder 1 cup of water oil for frying	Make a think batter with all the ingredients except oil Heat the oil in a skillet Deep fry spoonfuls of the batter and turn until golden brown Drain and then put on paper towel Serve hot with chutney
Bread pakora 2 cups of besan (gram flour) 1 onion chopped into long thin pieces 1 cup of spinach chopped 2 green chilies chopped 1/2 tsp of salt 1/2 tsp of chilies powder 1.5 cups of water 6 slices of bread cut into halves oil for frying	Mix the flour with water and make a thick batter Add onion, green chilies, spinach, and chili powder and salt. Mix together. Heat oil in frying pan Coat each bread piece with batter Deep fry in hot oil until golden brown Serve hot with chutney
Dhani (Coriander) chutney 1 bunch of fresh coriander washed 5 fresh green chilies Juice of 3 limes 1 small onion cut into 4 pieces 1/2 tsp of salt	Add coriander and onion to the blender Blend for 2 minutes Add green chilies and lime juice Blend until a smooth paste Add salt and mix
Mithi (tamarind) chutney 225g tamarind 1/5 cups of brown sugar 1/2 tsp red chili powder 1 tsp salt 1/2 tsp black pepper 4 cups of water	Soak tamarind in the water for 2 hours Strain through a soup strainer and add salt, chili powder, pepper and sugar Cook on medium heat for 20 minutes

Indian Vegetarian Cooking - Night 2

Spinach and Dal 1 cup of yellow lentil (Moong dal) 4 cups of water 1 cup of spinach washed & chopped 1 small onion chopped 1 small tomato chopped 2 green chilis chopped 3 cloves of garlic minced 3 tbsp of oil 1/2 tsp cumin seed 1/2 tsp of turmeric 1/2 tsp of chili powder 1/2 tsp of salt 2 tbsp of lemon j	Wash lentil in several changes of water Put lentil in the pot Add water, salt, and turmeric Cook on high heat until it starts to boil, then cook on medium heat for 20 minutes Add spinach, and cook for another 5 minutes Heat oil in the pan, add cumin seed, cook for less than 1 minute Add onion, garlic until golden brown Add chili powder and tomato and cook until soft Add masala to the cooked lentil, add lemon juice Add fresh coriander and chilis
Green Beans and Potato 1 pound of green beans washed and cut into small pieces 4 large potatoes peeled and diced 4 tbsp of oil 1/2 tsp cumin seed 1/2 tsp chili powder 1 tsp salt 1/2 tso of garam masala 1/2 tsp turmeric powder handful of fresh coriander chopped	Heat oil in a pan Add cumin seed, cook for less than 1 minute Add potatoes and cook for two minutes Add salt, turmeric and chili powder Add beans and cook on medium heat for 20 minutes Add garam masala and fresh coriander Serve it hot
Rice and Tomato 1 cup of basmati rice 2 cups of water 4 tbsp of oil 2 tsp of mustard seeds 1 tsp salt 1/4 tsp chili powder 2 onions chopped 1 small tomato chopped	Pick through rice and wash in several changes of water, soak for 15 minutes Heat oil in a pot with the lid Add mustard seeds, cook for 1 minute Add onions, cook for 5 minutes Add salt and chili powder Add tomato, cook for 5 minutes Add rice, cook for 2 minutes Add water, cook on high, allow it to come to a boil before putting the lid on Cook at low heat for 10-15 minutes or until rice is cooked
Kachumber salad 1/2 cup radish diced 1 large tomato 1 small red onion diced 1 large carrot diced 1 small green chili diced 1 tbsp lemon or lime juice 1 tbsp fresh coriander chopped salt and black pepper to taste	Mix all the vegetables Add lemon or lime juice Add salt and pepper Toss well Add coriander Enjoy!

The Kensington Market Sesame Street tragedy

Kensington Market is a hip area of Toronto with a European pedestrian-only sort of feel. It's a vibrant multicultural community where one can buy a wide variety of delicious fresh fruit, funky clothes, spices from around the world, and tacky souvenir junk. Plus there is a diverse mix of seemingly excellent restaurants which is sure to bring me back.

But my favourite photo of the day, which may be blasphemous to KM residents, was just outside the market. Don't feel bad Grover, seeing Big Bird get decapitated would freak me out too:

Indian Vegetarian Cooking - Night 1

I signed up for Indian Vegetarian Cooking with the Toronto District School Board. Our teacher, Neena, will be teaching us dishes from the Punjab region of India.
This is what we cooked the first night (but this is a picture of leftovers, next time photos of fresh food will be taken):

Aloo Gobi - Potatoes and Cauliflower 1 cauliflower cut into flowets 4 large potatoes cut into cubes 1/4 cup of oil 1 tsp cumin seed 2 medium tomatoes chopped 3 cloves of garlic finely chopped 2 inch pieces of ginger cut into tiny cubes 1 tsp of salt 1 tsp of red chili powder 3/4 tsp turmeric 1 tsp garam masala 2 tsp of coriander leaves chopped 2 tsp of water	Heat oil in a skillet and saute cumin seed for about a minute Add garlic and ginger, cook for about a minute Add salt, turmeric and chili powder Add tomatoes and cook for 5 minutes Add potatoes, cauliflower and cook on high heat for about a minute Lower heat, cover and let simmer for 15 minutes until the cauliflower and potatoes are ready. Stir frequently to avoid burning, and add water when needed. Add Garam Masala Garnish with chopped coriander leaves
Rice and Peas 1 cup basmati rice 2 cups of water 1 cup of peas 4 tbsp of oil 1 tsp of cumin seeds 1 tsp salt 1/4 tsp chili powder 2 onions chopped	Wash rice in several changes of water Soak rice for 15 minutes Heat oil in a pot with the lid Add cumin seeds, cook for 1 minute Add onions, cook for 5 minutes Add salt and chili powder Add peas, cook for 5 minutes Add rice, cook for 2 minutes Add water, cook on high, allow it to come to a boil before putting the lid on Cook on low heat for 10-15 minutes or until rice is cooked
Dalfry 1/2 cup red lentil 1/2 cup yellow lentil 4 cups of water 3 tbsp vegetable oil 1 tsp salt 1 tsp turmeric 1/2 tsp chili powder 1 small onion diced 1 large tomato diced 1/2 tsp cumin seed 2 tbsp of lime juice 3 tbsp of fresh coriander	Wash lentil in several changes of water Put lentil in the pot and add water, salt and turmeric and let it boil for 20 minutes on medium heat Heat oil in heavy saucepan, add cumin seed and chopped onion, cook until golden brown Add chili powder Add tomato and cook for 5-7 minutes Add fried masala to the lentil Add lime juice Add fresh coriander
Boodi Raita 1.5 cups yogurt 1/2 cup boondi 1 pinch red chili powder 1/2 tsp black pepper 1/2 tsp salt 1/4 cup of water 1 tbsp of fresh corainder finely chopped	Soak boondi in hot water for 5 minutes, then drain Run under tap water to cool boondi Press out excess water Beat the yogurt and water together until it is smooth Add all the other ingredients including boondi Mix well Serve cold