Alas, the real end to summer is here. We’ve had some surprisingly chilly days already and a couple last (?) heat wave days in Toronto. I’m settling back into the school year. Yes, even autumn appropriate recipes are starting to catch my eye.
As such, here is a belated last glimpse of summer 2013.
First up, sangria sorbet from Ed’s.
A lot of good tunes:
In July, my sister and I went to the Weezer memories concert. Weezer is a 90s alternative band that still makes music, but like many bands their earlier stuff is the best. They put on a tour in which they played their greatest hits reverse chronologically, followed with the main event: their first album, the Blue album, in full. It was a fantastic nostalgia-filled night.
I went to the last Wavelengths music festival at Artscape Gibraltar Point on the Toronto Islands in August. I found out about a lot of bands I hadn’t heard of before. A couple highlights were Catl, a rhythm and blues duo, and Beliefs, a lovely shoegazy band. Both are from Toronto!
I also caught the Wooden Sky’s traveling show as part of Summerworks. The audience literally followed the band as they played across CAMH, the backs of buildings, and alleys. We ended up with a full out concert inside.
I of course did some further cooking.
I held a brunch earlier in August for my birthday. I put out way too much spread, but I learned it’s really fun having friends over and sharing food. There was no need to stress out.
Kinda sloppy shot, but these two overnight casseroles were a life saver in the morning: cinnamon toast French toast and a savoury “New York” breakfast casserole of bagels, red onion, cherry tomatoes and cream cheese (Smitten Kitchen’s cookbook). I prepped everything the night before, and put both of them in the oven in the morning.
I continued my pie craze by making a a savoury tamale pie. I didn’t take a picture of the innards, but there was a turkey tomato stew underneath that cornbread crust. It was all baked up in the oven in a cast iron pan.
I made one more pie: peach blueberry pie. This was my first double crusted pie and once again I tackled the crust. I have to say that rolling pie dough is probably the most stressful part, since the rolled out dough has to be large enough to cover the pie and you have to transfer the dough without it tearing. Fortunately, I just covered the pie, and it baked up beautifully/at least tasted good.
Finally, I savoured summer’s last peaches with sour cream peach pancakes (also from Smitten Kitchen’s cookbook!).
Until next year, summer! You were a good one. Let the season of stews, pumpkins and apple pie (hopefully) commence.