Mostly, I like being away. I like learning other languages and meeting other people's families, I like watching strangeness become familiar. There are just a few lifelines to Canada I can't bring myself to live without:
1. I own various sizes of Mountain Equipment Co-op knapsacks for every possible traveling scenario.
2. I apologize for everything, even if it's not my fault. Especially if it's not my fault.
3. There must be an ample supply of maple syrup in my fridge at all times.
Maple syrup goes with pretty much everything, but it's best served as a main dish on a lazy morning (that's usually a Monday or Tuesday for me), with a side of French toast and a generous topping of fresh fruit.
VEGAN FRENCH TOAST
adapted from the Candle Cafe cookbook
1 pound silken tofu
3/4 cups rice milk
4 tsps agave nectar
3 tsps cinnamon
1 tsp vanilla
Fresh Italian loaf
Coconut oil or vegan butter
Mix tofu, rice milk, agave, cinnamon and vanilla in a large bowl. Using a hand mixer, blend until smooth.
Keep hungry boyfriend from drinking batter (it's that delicious already).
Heat coconut oil or vegan butter in a nonstick pan (enough to lightly cover the bottom). Dip thick slices of bread into batter, generously coating both sides. Fry until golden brown.
Top with fresh fruit—whatever is in season. Or sliced bananas and chocolate chips.
Yes, chocolate is a fruit.
Drown in maple syrup.