Monday morning when we woke up it was incredibly foggy (sort of like my brain at 5:30 am). It looked wild and eerie, and it was really something to watch it change as the sun rose. All the crew was going nuts snapping pictures. Since we're low budget and I have to stretch the food we have, I figured to use the leftover cornbread that i had in a breakfast egg bake type thing. I cut it up into small bits and poured over it a mixture of egg and almond milk, because some of the crew can't eat dairy. I think it was dry, though no one directly told me so. 
I had in mind for it to be like a bread pudding, but since the cornbread was on the dry side, it didn't work out that way exactly. Next time I would make it the night before and let it sit in the fridge overnight to soften. Lunch was a buffet- style assortment of things for sandwiches. There was still plenty of salad left from Hibiscus, which kept the vegetarians and gluten-free people very happy. There was a special guest appearance of the coleslaw again, some keilbassa, and I also made up some salmon salad and egg salad. The secret with egg salad is to always put some mustard in it to pick up the flavour. Also, it helps if your dad raises chickens and brings you some farm-fresh eggs.
At the last minute after lunch I decided to have mercy on everyone and serve them asian food for dinner instead of chili 2 nights running. I had and amazing flat of portobellos from Mr. Dhaliwal- he is a mushroom farmer in Simcoe, and you can buy the freshest, best mushrooms you've ever had there. So there was a saute with mushrooms, onions, and zucchini, and another vegetable dish using the mustard greens and bok choy I'd scooped up in Chinatown on Friday. A huge pot of rice noodles for everyone, and for the meat eaters, I marinated some pieces of pork tenderloin in 5-spice powder, and seared them on high heat. I did the same thing with some firm tofu so the veggies would have enough protein. The huge challenge with this meal is that I had forgotten to get wheat-free soy sauce, so I had to make the entire asian meal without reaching for the Kikkoman. I think I ma
naged alright by making up a sauce that consisted of oil, miso, garlic, ginger and sesame oil, and adding some sesame seeds in with some of the vegetable dishes. This was a whole pile of work, but the meal went over very well, and was a great match for the Steam Whistle. I was even able to top it off with a 'joke dessert' of a box of fortune cookies that I had grabbed in the local Food Basics. It's such a cliche but everyone likes them... Aaron, our Co-Producer, made the whole room go silent by telling everyone about the best fortune he had ever received from a cookie, which said, Fear is the darkroom where Negatives are developed. I'll leave you to chew on that for a while.- Deirdre
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