If you read this blog, you already know I have a real problem when it comes to Vietnamese food. The problem is I can’t stop ordering it. It doesn’t matter if I’m in Spain or France or home and in sweatpants, I will order the crap out of it if I can get it. I don’t have this problem with any other food. I can say no to pizza, pasta, tacos, burgers any other kind of takeout because, really, I’m not a take-out kind of girl. But Vietnamese food? Forget it! It’s my nutritional Achilles’ heel. So, in order to remedy this, I’m learning to cook it myself. You’ve seen some of my past efforts but today it’s all about this Vietnamese Shaking Beef.
When I first arrived in Toronto at the tender age of 20, I had a crap, overpriced apartment, a crap retail job and, shockingly, not a crap ton of money. Yes, I was living that penniless student cliche in the worst way and that meant living off of boxes of knock-off cereal (generic Fruit Os forever!) and sodium-laced noodles. But once in a blue moon, usually on a Friday, I would treat my broke ass to a schnitzel sandwich and a beer at The Red Room. Today’s Pork Schnitzel Sandwiches with Granny Smith Slaw are a homage to the sandwich.
Yes, I know it’s Saturday. And, yes, I am aware that this Winter Citrus Salad is, in fact, a salad. No, I’m not trying to make Salad Saturdays a thing. I promise I’m not a monster, I just happened to make a salad and it happened to be quite delicious and I thought you might be interested. There is also a chance I’m a touch hungover today, so vegetables are looking bizarrely appetizing at the moment. This is most definitely a sign of some sort of vitamin deficiency. But let’s not focus on the questionable life choices I’ve made this weekend, instead, let’s turn our attention to this Winter Citrus Salad with Marinated White Beans & Olives. Pretty, right?!
