Everyone — family, friends and literally strangers on the train — has weighed in. Suggestions have ranged from recommendations to use cancer cures from other cultures; to methods to ameliorate symptoms that Jack has not experienced; to ways to boost aspects of regular health that doctors have told us risks spreading the cancer faster or reducing the impact of chemo and radiation. 

It’s a moment when many grip the armrest or cut off the circulation in their partner’s hand. Surprisingly, given my low tolerance for risk, I love it because it signals the start of an adventure and every adventure worth having makes you feel a little anxious.

This time, as the Airbus 330 accelerated down Pearson’s runway, the dark opening cello bars in the 2nd movement of Beethoven’s seventh symphony resonated from my ears right through to the bottom of my feet. And tears wet my cheeks. Not tears for fears (just for my GenXers), but from melancholy.

Recall last time’s salmon mac and cheese? Well, some of that so-called smoked salmon was resting in my fridge, awaiting contamination, along with a bunch of veg ready to go off so I needed to be creative. So let’s go.

When I learned on Jan 27 the Law Society of Ontario had agreed to the surrender of my licence to practise, I knew I needed to celebrate the moment. And I also knew that celebration would be a solo one, a bookend to the solo celebration of being called to the bar in 2006.

Winterlicious debuted in 2003 to promote Toronto’s restaurant industry during the slower winter months. Since then, the event has grown significantly, reportedly serving over 450,000 meals annually. This year, more than 230 places offer three course, fixed price menus at reduced rates. Six of these are within an easy walk of my office on the Danforth.

Zero are available in Weston.

So I’m doing my own Weston Winterlicious. My criteria? walking distance from my house; food cooked onsite; table service; and open for lunch.

As I do most meals, I started with a little diced red onion in oil. I’m experimenting with grape-seed oil these days. I haven’t really concluded it’s any better or worse than any veg oil. A pretty benign flavour though. As the onion softened, I cut up an old half brie in the fridge. I was debating whether it would ultimately end up in the green bin but thought I’d give it another chance. And I got a pot going to boil macaroni and turned on the oven to 350.

Winterlicious debuted in 2003 to promote Toronto’s restaurant industry during the slower winter months. Since then, the event has grown significantly, reportedly serving over 450,000 meals annually. This year, more than 230 places offer three course, fixed price menus at reduced rates. Six of these are within an easy walk of my office on the Danforth.

Zero are available in Weston.

So I’m doing my own Weston Winterlicious. My criteria? walking distance from my house; food cooked onsite; table service; and open for lunch.

Winterlicious debuted in 2003 to promote Toronto’s restaurant industry during the slower winter months. Since then, the event has grown significantly, reportedly serving over 450,000 meals annually. This year, more than 230 places offer three course, fixed price menus at reduced rates. Six of these are within an easy walk of my office on the Danforth.

Zero are available in Weston.

So I’m doing my own Weston Winterlicious. My criteria? walking distance from my house; food cooked onsite; table service; and open for lunch.

Most meals are amped up with mushrooms and the dried version are a particular favourite of mine. So much so that rather than feeling overwhelmed by its size, I was delighted when a friend gave me the 1/2 kg container of mixed dried mushrooms from Costco for Christmas. For mushrooms, I’ll do some rearranging!