Pho Phoods

This is hardly worth it’s own post but here goes:

T’s Lasagna
T uses TONS of spinach and ricotta cheese. The lasagna ends up having about five layers and if we plan it well can feed us for a few days easily. Oh and the best part - it tastes better the longer it sits! I don’t really like to eat a lot in one sitting, but when it comes to thissa here lasagna, I can easily wolf down 3 pieces it’s so good. This often has a side of garlic bread and a desert of fresh fruit in vanilla yogurt.

Mom’s Meatloaf
Something she does just makes her meatloaf taste so much better than any other meatloaf I’ve ever had. Or maybe it’s just that normally I hate meatloaf, yet for some reason love hers. When I was playing soccer all the time and needed constant substinance I would always look forward to coming home on meatloaf days.

Brent’s Omelettes
These are Halifax famous. Brent’s hangover Omelettes are never the same. There are no precise measurements, and the ingredients are constantly changing. One thing remains the same - the cast iron skillet is never washed. He usually lobs on leftovers and any greens he can find. Add some spice, let it simmer and sizzle, then flip it in half and cook some hash browns for the side. Guaranteed to cure what ails you, but if not, you can always have a beer with it too.

Nanny’s Pumpkin Pie
I think I know the secret to this one but I won’t share it with you, I’ll just give you the details. She starts making pies very early in the morning, maybe 4:30 or so. When I say make pies I mean make pies. All different types made from ingredients from around the farm, all fresh. By about 6 o’clock many pies are done and need to cool before you can eat them. They sit on the counter wafting gorgeous aromas out in the fields while you pick strawberries or hoe potatoes. When the time finally comes to eat the pies the day is done - it’s 8 or 9 and you’re playing dominoes with Nanny and she’s laughing because you’re a horrible cheat.