We surf the Internet. We swim in magazines.

I came across this ad in my magazine the other day. I thought it was neat and want to share it with you all.

We surf the Internet.
We swim in magazines.

The Internet is exhilarating. Magazines are enveloping.
The Internet grabs you. Magazines embrace you.
The Internet is impulsive. Magazines are immersive.
And both media are growing.

Barely noticed amidst the thunderous Internet clamour is the simple fact that magazine readership has risen over the past five years. Even in the age of the Internet, even among the groups one would assume are most singularly hooked on digital media, the appeal of magazines is growing.

Think of it this way: during the 12-year life of Google, magazine readership actually increased 11 per cent.

What it proves, once again, is that a new medium doesn’t necessarily displace an existing one. Just as movies didn’t kill radio. Just as TV didn’t kill movies. An established medium can continue to flourish so long as it continues to offer a unique experience. And, as reader loyalty and growth demonstrate, magazines do.

Which is why people aren’t giving up swimming, just because they also enjoy surfing.

No cows to be found; it’s just Pad Thai.

While watching TV the other day I stumbled upon a show called what’s cooking on CityTV; they were making pad thai. I’ve tried a few pad thai dishes from different restaurants around the city, but I always find that it tastes barn-like. Ok, before you go all “you’ve tasted a barn?!?” on me, think about it, you know what I mean. Just like some beer can taste like skunk, although I highly doubt you’ve ever actually tasted a skunk. It’s because our sense of taste and smell are closely linked. A lot of what we taste is because we can also smell it! Seriously. Anyways, the recipe and process looked easy enough for me to tackle, so I figured I’d give it a try and see if my home cooked pad thai would taste like a barn as well.

This meant that I would need to make my first trek to the new T&T supermarket on Hunt Club and Riverside, as most of my local grocery stores have pitiful Asian food sections. Oh and by trek I actually mean just pulling into the T&T parking lot from my regular commute to and from work each day. However, I have been too afraid to go in all these months, perhaps because the way people were describing it made this place sound like some kind of crazy circus, something that I’d rather avoid, unless I want random people touching me, which is definitely not my cup of tea.

So I decided to finally face my fear – only because I needed some rice stick noodles – and go inside. I have to say that I was rather impressed! They have a wonderful produce department, and all the seafood you could possibly want! The only negative thing I have to say is that there were too many noodles to choose from. I stood there for about five minutes, with my eyes glazing over trying to figure out which ones were best for my meal. So if my only complaint was that there was too much to choose from, I think overall it was a successful excursion and I will definitely be going back! Fear = unfounded.

With my rice stick noodles and all of my other ingredients in hand I created my pad thai masterpiece. It didn’t look like a masterpiece (hence no pictures of my actual dish), but it sure tasted like one! No barn taste at all! Good job me! I also made it for a second time this weekend for a friend, and got rave reviews!

Try it for yourself!

Creamy Peanut Pad Thai (Serves 4)

227 g (1/2 of 454-g pkg.) rice stick noodles
1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
3 cloves garlic, minced
1/4 cup Kraft Catalina Dressing, divided
1 egg, beaten
1/4 cup water
1/4 cup Kraft Smooth Peanut Butter
2 Tbsp. soy sauce
1 cup fresh bean sprouts
4 green onions, sliced
3 Tbsp. chopped peanuts

Make It!
Cook noodles in boiling water 5 min. or until tender. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is cooked through. Stir in egg; cook 30 sec. or until set.
Drain noodles. Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well. Add sprouts and onions; toss lightly. Top with peanuts. Serve immediately.
P.S. Dish goes well with lots of wine ;)


Recipe #2 of 25 complete on my list of 101 Things to do in 1001 Days!


The more people I speak to, the more I find are actually reading my blog! Super exciting! If you do, give me a shout, leave a comment or message me. You can tell me what you’d like to see more of, or maybe less of. Anything!