G+ Migration Blog

These are Nanaimo Bars, a classic no-bake bar from the misty post-WWII past. I made them for the neighborhood block party. Yes, the chocolate layer on top is too thick. I tried to use up some old chocolate that my mom had. It would be better described as Devonian, so I had to fix it. With more chocolate and butter, obs. The official recipe from the city of Nanaimo, BC is at the link, and it's basically what I used. However, I would definitely suggest either pecans or walnuts rather than almonds (both acceptable in the canon). Almonds are too neutral in flavor. I also used the more traditional specific brand of custard powder - Bird's. It's not just British, it's Canadian and I can get it here. I just used regular unsalted butter, because it's perfectly fine. And now I know that there are several people from Canada on our street, two of them from Vancouver. https://www.nanaimo.ca/about-nanaimo/nanaimo-bars #catchupposting #truenorthtreats

Gorgeous old maple in Lewiston, NY. The people in the house have pictures showing the tree was there at least 150 years ago. They're very nice and totally put up with people taking pictures of their tree in the fall. They also have a friendly cat who also puts up with you, if you pet him. #catchupposting

Fall 2015 in the Gorge. Hiking the paths above the Whirlpool section from Whirlpool State Park. #catchupposting

Apparently, I never shared this revolting cuteness with you guys. #catchupposting

Chicago at night. #catchupposting

Lunch the day I arrived for NYDFS at Jibek Jolu, one of the Kyrgyz restaurants in Chicago. It's in a lovely spot (abandoned lots, artistically arranged street trash, etc.) on W Oak near N Orleans, a few blocks and a world away from the trendy parts of Oak St. Food was totally delicious and reasonable on the wallet, as well. I got a small Lagman and a small Manty and the Napoleon cake for dessert. You get free warm bread and hot black tea, which I didn't know, so I got sour cherry juice, too. It was all really yummy. Very stick to your ribs food, which is great in the winter. I had never heard of Napoleon cake before, but I love mille feuille so of course I tried that. They make the cake themselves, as well, and it is deliciously decadent. Many thin layers of puff pastry and pastry cream. Would eat again. I was the only non-immigrant in the place the whole time I was there, which I presume is the usual recommendation on food authenticity, but they must get regular business as th...