The Hungry Squid

Wheat or corn flour? Large or small? Eaten with delicacy or devoured with alarming voraciousness? Who knows. What I do know, is that they are surprisingly simple to make and create much less of a mess than you would imagine handmade flatbreads would. The first time I had truly homemade corn tortillas, small-batch, from pan to belly in under 10 min, was at J and S’ place in Halifax. They are master chefs, balancing being very cool humans (and very chill parents) with being very savvy chefs. That evening, J made the tortillas as a base for pulled chicken in a mole sauce, alongside copious amounts of other decadent things and bottles of excellent wine. Needless to say, you never leave their house hungry, and you never drive. Ever. Fast forwarding 3 years, to my little house in Winnipeg, and I have made it a goal to stretch my culinary boundaries, which includes experimenting with basic starches (which I had shied away from before because come on, really? Sou

Some people say that cupcakes are passé. These people are wrong. Cupcakes have never felt more of-the-moment. At a time when we are all cooped up at home, worried about a litany of things big and small, small pearls of sinful indulgence are just what we need to make it through another day in the Q-zone.  The beauty, and tragedy, of cupcakes is in their fleeting nature - the first bite is surprising, sweet, a light crunch; the second reveals a softer interior, perhaps a better balance of icing and cake; the third an evolving marriage of flavours that build on the textures of the first two bites and sets the stage for the 2, 3, 4 mouthfuls to follow. Divine. But then, just as soon it started, the experience ends, and you are left with sticky fingers, a useless piece of paper... and a memory. But most importantly, cupcakes are dope. Just, wash your hands before eating them. Black bottom cupcakes + buttercream frosting Shamelessly adapted from  here  and  here