This week Toronto had its first official heat wave of the season and I’m positively giddy. Yes, I know heat waves are uncomfortable and their frequency is further evidence that we well and truly effed-up the world, but I love them. As a person who is constantly in search of a large body of water to jump into, I really appreciate this level of heat. You can live in your bikini, pop in the water, get out and wait to get hot again, then rinse and repeat. Also, during a heat wave, it’s perfectly respectable ( I realize we may defer on our idea of respectable) to eat ice cream with every meal. When you really think about it, today’s Salted Vanilla Affogato is just an elaborate plot to put ice cream in your morning coffee. You wouldn’t fight me on that, right? Didn’t think so.
Before I get to these Fried Chicken Sandwiches with Scotch Bonnet Marmalade Glaze and Coconut Slaw, I want to take you on a walk down memory lane. If you’re not so much about the walk or the lane but very much about the sandwich, feel free to scroll down to the recipe. But if you’re into stories of humbling humiliation you might want to stick around. I swear it will all relate back to these beautiful sandwiches. Alright, here we go.
Today’s Fava Bean Ricotta Ravioli is the second ravioli recipe to grace this blog. Remember this sundried tomato number? Well, after I made those, um, rustic ravioli I acquired a set of ravioli stamps because I’m a very shallow person…At least as far as ravioli is concerned. The sundried tomato ravioli was delicious and those little parcels deserved to look as delicious as they tasted. But, sadly, I can’t go back in time to write this wrong and, to be honest, I don’t think I’d waste a trip on a ravioli. So, instead, I’ve decided to move forward and make beautiful ravioli today and into the future. I’m moving up in the world or at least my ravioli is.
