Author Archives: RFordT

About RFordT

I believe that as designers we can be so in touch with creation and the world around us, that we are able to create all things 'beautiful' no matter whose 'eying' it. True to the statement that "beauty is in the eye of the beholder." Some would say that artists thrive by going against culture, but I say that we are the ones that drive culture. As a graduate of Langara College in the Display+Design program, I was able to accomplish a harmonious knowledge of multiple design focus'. I learned that there are various fields of design which are coherent in that one needs the another to achieve the final production. Coupling my graphic design skills with interior design foundations and 3-dimensional design, I found myself a part of a growing industry in Event Design. Where there is an event, there needs to be promotional elements! In 2006 I jumped on board as an assistant/event producer to one of Vancouvers' premier event designers. Not only was I able to perform creatively in 3-dimension but in 2-D as well with applicable graphics. Shortly following the fast-paced life of Event Production, I found myself longing to focus my energy into a career in graphic design. I accepted a part-time position as a Labels and Packaging production artist. Within due time I eventually joined the Creative Services department as one of the designers working fulltime within the Marketing department as a Jack-of-dual trades. Really, just being a creative on different platforms. This new avenue had exciting, challenging projects that certainly allowed my creative juices to flow. There is no doubt that in a corporate environment, one can only be so creative, however, when you find confidence as a designer, your talents do not go unnoticed. It helps to have a team of coworkers who believe in your potential too. Apart from career, I am an active community man. As a director of a charitable organization I and several friends of mine not only bring a meal to those in need, but also bring the gift of conversation. When looking at the big picture, we all have the ability be a helping hand to a hungry mouth and an ear to a telling story. What I found in my encounters was that there was a community within a people group who had found themselves at the bottom of the social pyramid. Even more eye opening was that within that community lay artistic, creative minds that keep me wondering how such talent could be so overshadowed by circumstance. I have become a big supporter of the DTES Home Ground projects, Hope in Shadows and the work they do including an annual calendar showcasing photography taken by many residents of the DTES. Some would make the debate that there are artists and there are designers. I straddling the fence on that statement, perhaps because I consider design to be art, but art in demand. Being careful not to confuse with art On-Demand. Fellow designers may know, we have heard it said far to many times by a client - "we want it done, and we want it done NOW!" Find me. Follow me. Share with me in these design adventures.

Lamb Chops. Roasted to Perfection.

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Its flavour is unmatched. A hint of gamey with an aroma of delectable savour. Mouth watering to the pallet. Lamb has for many an acquired taste. But for the demographic of lamb lovers, it can be said to be a luxury item among the carnivorous at belly. I for one am not accustomed to the everyday lambkin. Its more of something I treat myself to. Something for an occasion. With it being Easter weekend, what more fitting for the occassion than a lamb dinner.

Prep for this quick meal takes nothing more than some dashing of spice, a few ready prepped carrots and onion quarters and a hot oven. Toss into a roasting pan, sprinkle and rub, chop, slice and spread, and you’re within an hour away from a perfectly salivating dinner.

In the fortunate event of only preparing three portions, it is easily the simplest dinner with little time commitment to laboring over the kitchen stove. Especially on a nice spring day as it was. With the sun gleaming through it was hard enough to focus. So into the oven with the chops. Roast away! – In the mean time, it was time for the dog to go for his walk.

MomoI’m all about simplicity and efficiency. Time is not always on our side. In most cases it isn’t. Adequate prep and planning comes handy in every way. I like to meal plan at the bare minimum one night ahead. Even if it starts with simply pulling something out of the freezer. Decide how to work with what you have when the time comes. But always start with something, and let your cooking imagination take over.

The ingredients I prepped are simple:
3 x 3/4 thick Lamb Chops
Aroma Spice mix (South Africa)
3 x Med Carrots peeled and chopped into 2 inch portions
2 x sm/med onions peeled and cut into quarters

Rub the chops with the spice.
Lay each chop into the roasting pan.
Add the chopped veggies around the pan – No special arrangement necessary.
Cover with lid. Put in preheated oven set at 375ºf (moderately hot)
Timed for about 1 hour – if necessary maintain a watchful eye. If you crave a more rare cook, decrease the cook time by 10 minute increments. The full hour will result in a well done roast.

chopsAdditionally, mashed potatoes and some greens bring it all together for this simply delicious, quick and easy meal. For a day called Good Friday! I can at least agree to that over dinner!lamb

~Bon appétite

Whole Wheat Pasta & Bolognes Sauce

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I realize its been a couple of months since I blogged, and there really is no excuse except that time has not been on my side. Or, maybe I have not set this whole blogging thing as a priority. You know how sometimes you decide to do something and you start off the new adventure full of gumption and that extra skip in your step! Well, maybe this was one of those instances.

The truth of the matter is that this blog was meant to be dedicated to my cooking adventures. But, with a new gig that keeps me on the road for the greater part of a hour if not more at the end of each work day, it makes it really difficult to come back to suburbia and want to cook anything worth talking about. I mean, I have been cooking, just nothing spectacular. Until today. It is literally one of the hottest days we have had here in Vancouver, and it doesn’t look like the heat is going away any time soon. Don’t get me wrong, its a wonderful thing, especially since this region of Canada typically is known as Raincouver, or the Wetcoast! Get it!!! Well the reality is, it makes slaving away in a kitchen unappealing. However, today I sucked it up and decided to slave over an open flame.

The week had been a trying one, with having been slapped with a civil fine that I didn’t even know I had been issued, and the offense was one that really weighed heavily on me for about 24 hours. But, without trying to make it ruin too much of my weekend, I decided to let life take a deep breathe and move on. I had gone grocery shopping earlier and picked up a couple things I needed for what I wanted to try cooking tonight. This recipe of inspiration was actually something proposed to me by a friend of mine who had prepared it for us a week ago. So this week I tried to make it myself. There is no secret, just that its a recipe by famed Food Network chef Anne Burrell.

There was quite a bit of prep and a lot of patience to cook over lower heat than I am used to, but when the whole meal was finally prepared, it was all worth the wait. It was really delicious and I was satisfied with putting extra work into the making of this very easy Bolognese Recipe.

Bolgnese

Easter Feaster

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Easter. The time of year full of sweets, bright colours of spring, and lots of good eats.

It has been a while since I posted anything. But since this is Easter I thought why not try create something festive and play on something traditional. I know this is something that many have already done.

I made a sweet and savory mash. Using both yellow russets and yam potatoes with my basics, I made a traditional mash into something more Easter festive. I always add a touch of spice and use my secret ingredient that makes it extra “healthy”. Because straight up carbs might scare a few people. Ok, not so secret but it is spinach (diced up). Spinach is diverse so I add it in anything, from the basic Salads to Smoothies and everything in between.

While lamb is the common protein of choice during Easter, yet since it costs an arm and a leg I just stuck with a nice cut of steak. For whatever reason Steak and Mash pair together so well, like peaches and cream.

And tada! A delicious, quick, and fairly easy meal that made a great Easter Feaster.Screen Shot 2015-04-04 at 8.43.44 PM