A kilogram of boiled chickpeas, a few pinches of lemon salt, a whole lot more of kosher salt, a dash of tahini, ice as needed, and half a liter of olive oil: the recipe for Lebanese style hummus. I mixed … more »
The starchy taste of the Glico curry wasn’t too new for me. I didn’t mind the texture of the halibut, but if I were to do it differently, it wouldn’t hurt to go for a bigger piece.
In between bites, … more »
Note from the editor: The fifth selection in our ongoing translated Asian literature series is Pak T’ae-wŏn’s ‘The Man Who Ran the Fragrant Orchid Café’. First published in March, 1936, Pak’s account of a penniless bohemian turned restaurateur provides a … more »
The nominations for the Aurora Awards, Canada’s science fiction awards, ends on May 26, 11:59 p.m. EST. Open to Canadian citizens and permanent residents, membership in the Canadian Science Fiction and Fantasy Association for $10 gives members the right to … more »
Note from the editor: The forth selection in our ongoing translated Asian literature series is Choi Suchol’s River Dark, is a quiet meditation on memory and place. Under Choi’s pen, a remote island becomes a potent metaphor for the fall … more »
Dimpled folds of fat flow out from the blue jacket, surging over the armrest, edging closer as she watches in horror. Her seatbelt tightens and coils its way up her torso like a constrictor. She smells the meat and drink … more »
Grandma’s old house on Drummond Drive held much more than family. Like all homes, it held moments of joy and of belonging. Like all homes, it held whispers, strained decisions and the ghosts of consequence.
It was the winter I … more »
The humidity of the weather made everything a dream. Within a week, how had I come from being a minimum-wage waiter in Canada, to being a teacher in Hong Kong with a paid apartment; generous salary and benefits; and given … more »
April 12, 2006
The hot beef gravy seared the cheese curds as they seeped in with the russet fries. Maya, my sister, poured me a glass of craft lager. The beer was a deep gold, compared to the San Miguel … more »