It’s been a while. I’d love to offer you a tremendous excuse, but I don’t have one. Other than life, I suppose. So let me fill you in on the past 6 weeks or so: the Mister and I spent three fantastic days in Montreal. We went to see the Chagall show at the Musee des Beaux Arts (ostensibly) and though we did make it to the show, and it was fantastic, poor Chagall was entirely overshadowed by all the food we ate. Oh Montreal, glorious mecca of food, I miss you. We had bagels at St. Viateur and Fairmount, drank the best cappuccino of my life at San Simeon (rue Dante, near Jean Talon market), had the second-best cappuccino of my life at Cafe Olympico, ate exquisite sushi at Juni on Laurier, indulged in a requisite smoked meat experience at Lester’s, visited three fantastic bookstores, walked on the Mountain, and ate what felt like a lifetime supply of cannoli from Alati Caserta (also on rue Dante — I could easily, and happily, spend the rest of my life on rue Dante). We drove back to Toronto with a pound of lox from Victoria Fish Market (on rue Victoria & Van Horne), six cannoli, four gigantic lobster tails stuffed with riccotta (Italians are pastry geniuses), and 36 Fairmount bagels.
But it appears one can’t manage everything. The birds in Montreal were less than spectacular: our sightings amounted to four lone chickadees and a dozen dark-eyed juncos.
And now somehow we’re in the thick of migration, once again: I’ve been scribing at the banding station, wandering around local parks in the city searching for warblers (and finding them). A few weeks ago, I even saw my first Ruff.
In other news, our trip to Montreal sadly coincided with passover, which meant that Cheskie’s was closed and I couldn’t taste their chocolate babka. What’s a girl to do without babka? So I learned how to make it and spent an evening buried deep in dough, chocolate and orange rind. The results were extraordinary and in a way I’m thankful to the sad timing or our trip. Before the babka, I made cardamom buns, and before that I tried my hand at baking bread.
It’s been a curious, birdy, wordy, and utterly satisfying spring.