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Picnic lunch with @gerrythorpe in Riverdale park made today a delight. Lunch of Bun Ga Nuong Cha Gio from @saigonpai for #takeoutday. Perfect for the park though they have a great CaféTO patio setup too. . .... . #lunch #Saigonpai #toronto #BunGaNuongChaGio #grilledchicken #springroll #bubblekitea #takeout #picniclunch #toronto #restaurantstoronto #LexGoFurther See more

Rainy mornings are so rich with potential. Today, it was the potential to roll over and get a bit more sleep. Then to wake up for a latte and a mini cranberry lemon bundt from @futurebakery_toronto. Still lounging. I may lounge all day and that’s okay. Hope you are enjoying this rainy, moody,restful Sunday as much as I am. .... . . #sundayvibes #moodyphotography #rainymorning #latteandmuffin #minibundtcakes #breakfast #lazysunday #breakfastinbed #coffee #torontomood #LexGoFurther See more

Using a little off the sriracha mid-ferment is always a good thing. And gives lots of flavour with zero vinegar so it’s even better added to Mac & Cheese. The perfect bite! . . .... #lexshotmess #macandcheese #lunch #hotsauce #spicy #macaroni @preschoice #whitecheddarmacncheese #spiceitup #perfectbite #LexGoFurther See more

Grabbed lunch at @tandoorixpress_kw where visiting the in-laws and got myself butter naan that was huge! (And tasty!) and cooked to order. If you get the two curry meal with a side naan it’s PLENTY! I got butter chicken and Beef Novato, Gerry got saag and goat curry, so we had 4 curries to share. And another full meal tucked away for tomorrow! We try and grab a meal here when we are in Waterloo. This time we grabbed our meals and went out for a drizzly picnic. Perfect fall co...mfort food. . . . #lunch #curry #tandoorixpress #butterchicken #beefnihari #rice #kwawesome #takeout #yum #wheretoeatinWaterloo #kweats #LexGoFurther See more

While everyone else is canning tomatoes and passata this weekend, I’m starting my sriracha! (Aka Lex’s Hot Mess Sauce) And the aroma is incredible! Now to let it ferment. Mmmmm ... I’ve had some demands for the recipe on twitter, so with the caveat that you will give credit where credit is due, that official recipe is the secret sauce in my secret sauce, and mrecipe developers some love and respect for spending a LOT of time, ingredients and effort creating those recipes you think just roll out of us. Here are the basics: (yup, precise measures are up to you this time) 1-2lbs peppers - red jalapeno or Serrano (vary for more heat) 1-6 garlic cloves (size dependant and to your taste, I use a lot) 2-4 T sugar (brown, palm or white) 1T kosher salt 1/2c H2O (as required, if required to blend) Blend/chop Cover loosely and put down to ferment in a container with twice the volume of what you are starting with, because it will grow! And grow and grow) Leave until it’s done. Blend/puree and strain Then bring to a boil hit with 1/2c of vinegar Reduce to your desired consistency. Bottle or slam in the fridge