a peek inside the fishbowl

10 Jan, 2005

Toronto calling

Posted by andrea in: Misc. life

I have to say that our weekend in Toronto didn’t begin too auspiciously. Mark and I stood in the train station at 6:30 a.m. waiting for the boarding call, a teenaged boy and his mom stood a few seats away. He had an impish grin, tousled hair and a twinkle in his eye that one doesn’t usually associate with a teenager, especially in the pre-dawn hours.

“HEY, THERE GOES BALDY” he yelled, using a volume of speech that is normally associated with football games, flagging taxis in New York City and yelling at people who are scuba diving 15 ft under the surface.

His mom shushed him. He didn’t care. All of a sudden I understood.

“HEY, THAT GUY HAS A BEARD AND HE NEEDS A TRIM!” Bearded guy laughed. Other people moved away, or tried not to look to see how the mother was handling it.

In every other case, if there’s a strange person in a crowd, on a bus, in a restaurant, they always sit right next to me. I exude some kind of magnetic charm. Thankfully, we did not share a car with the boy and his overworked mother. The train ride to Toronto was quiet and uneventful.

Our hotel, The Grand, was gorgeous, although it was situated in a slightly run down area of town. We got a fantastic rate, probably because we booked during a slow season. I could go on and on about the 4000 thread-count sheets, the feather pillows and duvet, the two televisions and mini-kitchen… but I won’t. But the highlight of the hotel is worth describing: the pool.

Mark went to visit a client on Saturday afternoon. I was alone, and figured I’d explore the swimming pool.

I climbed in tentatively, unsure of what temperature water was going to greet me, and was mildly miffed that the photo on the hotel website had made it appear decidedly larger.

Temperature was good. We had liftoff. I dove in. After about half a lap I realized something was not quite right. Ah yes. The amber light in my brain turned green. It dawned on me – this was the kind of pool I had only read about. It was a saltwater pool. No chlorine! It was a dream. My lips tasted only slightly salty, but not in a fishy Atlantic way. I swam lap after lap, marveling at how sting-free my eyes were feeling. My eyes didn’t feel as if someone was poking them with slices of jalapeno! And the water felt softer. Was it my imagination or was I more buoyant? I did my Dead Girl Floating In Water pose to try it out. On second thought, all the shortbread and chocolate fudge I consumed over the holidays probably caused the increased buoyancy. Perhaps this is a good thing. I could never drown! I can see it now: GIRL SURVIVES BOATING ACCIDENT THANKS TO HER INCREDIBLY BUOYANT REAR END.

Anyway, yes, the pool. It was wondrous, and I had it all to myself.

The hot tub was next. Again, I approached it with some hesitation. Hot tubs are seldom hot enough for me. But as I dipped my foot into the water I realized opposite was true. The water was scalding hot. As I sat on the sides, half in, half out, I wondered if I had made a mistake in trying to conquer the hot tub. I imagined the hotel chefs were probably using this as a huge (already salted) lobster pot. I didn’t care if the hotel staff were peeing their pants with laughter as they watched me on the kitchen cam: “THE – GIRL – IS – SWIMMING – IN – OUR BWAH HA HA LOBSTER P-P-POT.” I was going to do it REGARDLESS OF WHETHER LOBSTERS WERE BEING BOILED HERE OR NOT.

It took me no less than five minutes to acclimatize. After another five I was ready to get out. I was red all over and feeling slightly limp and overcooked. Al dente Andrea was gone.

Other highlights of our weekend:

  • a soak in an outdoor, rooftop hot tub. (See previous paragraph about hot tub temperatures. See photo of girl pretending her foot is not burning off.)
  • sushi on Jarvis
  • a Scotch-tasting party; complete with old and new friends, candy flavoured martinis (CINDY: POST RECIPE ASAP!) and mucho scotch-themed food. The miniature Yorkshire puddings with roast beef and gravy were to die for (CINDY: POST RECIPE ASAP!)

    On Sunday morning I snapped awake at 10:30. It was my internal alarm clock telling me that the breakfast buffet was going to close in 30 minutes. We rose, pulled on clothing and went downstairs to an amazing spread. My weakness for croissants and breakfast sausage prevailed (see headline above about my butt that floats) and I drank three cups of coffee, only one of which was decaf. We ate and drank and read the paper in a heated outdoor veranda – which would have been perfect except for the syrupy strains of Kenny G melodies pouring from the speakers and the overhead heaters that made us feel like we were dining under the noonday sun directly on a beach in Miami.

    And of course there was shopping. I convinced Mark to break a long-standing tradition of brown nubuck shoes. I scoped out Sephora. My experience at this store will have to make up an entirely separate post about lip gloss, pinkeye and manicured eybrows (not mine.)

    We lunched with a good friend at the Jamie Kennedy’s Wine Bar. Meh. The wine was wonderful, as were the fries, but I wouldn’t go back.

    And then it was time to go. The train ride home was uneventful. The only screaming individual was a wee baby, and we made sure we sat on the opposite end of the train. And thus ended a perfect, perfect weekend away from home.


  • 4 Responses to "Toronto calling"

    1 | Cindy

    January 11th, 2005 at 12:24 pm

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    As per the explicit instructions in Andrea’s post, here are all my hostess-ing secrets revealed so that others may duplicate and enjoy.

    1. Candy flavoured martinis – the key is Absolut Vanilla vodka. It makes anything taste like candy, although I have to admit I prefer the Smirnoff vanilla which makes everything taste like a milkshake. The martinis we had all used 1 oz of Absolut Vanilla, then you could choose 2 oz of Ruby Red grapefruit juice, Cran-Rasp juice or Blueberry juice (all PC brand), then top with a splash of Grenadine, shake with ice, strain into a glass and garnish with fresh raspberries or blackberries. Tres yum.
    2. Yorkshire puds with roast beef. OK, I had actually decided not to reveal how these were made as they were such a hit and I wanted everyone to think I had magic powers in the kitchen. The reality is it’s all an illusion. BIG illusion. The caveat, before I reveal, is that there was LOTS of homemade stuff served (mini shepherd’s pies made with lamb and piped mashed tatties for example) that I worked very hard on during the day. However, the puds and beef were not one of them. :)
    The puddings came from Dominion, an imported brand straight from England I had never seen before. They came in a tray of 12, you cooked them straight from frozen in the oven for 4 minutes. Previous to that, I had very carefully removed all the packaging and put into bowls… the … I can hardly type it… pre-done pot roast from 44th Street brand meats. These are the rectangles of pre-cooked roasts in the meat section at which I previously turned up my nose and said loudly, “Who would BUY this? I mean, talk about phone-it-in cooking. Really, if you don’t have time to home cook a roast, why bother.” And would walk away over to the pre-formed burgers.

    So, I … again, difficult to type… boiled-in-bag the pot roast, shredded it up, kept the gravy seperate, and when the puddings came out of the oven… microwaved the roast to re-warm (so humiliating) and then concocted pudding, roast and gravy in an effortless and incredibly impressive hors d’oeuvre tray. I mean, people were BEGGING for more of them. They were the biggest hit of the night.

    So there, all revealed, easily duplicated and enjoyed by others. The only trouble may be the yorkshire puds as they were an obscure brand only available at Dominion. Kerry tells me that PC put out as part of their holiday frozen boxes already assembled puddings and beef, that you heated up and served straight from the box. I haven’t tried them, and as the ones I made were so beloved, the PC ones would have to be pretty good to stack up. You could always make mini puds from scratch with a mini muffin pan, which would also be pretty easy. Actually, the whole thing could be made from scratch including the beef and gravy, so let’s just pretend that’s what we did, shall we?

    I’m not sure why I resist some pre-made foods. I guess because I see one of the pleasures in my life as cooking, and it takes real skill, time and thought to do. The fact that you can get a better pot roast from a box than I have ever made in my life is a bit disconcerting. Where is my value as a cook if everything can be done better by a machine? I guess I should accept that this is a time-saver and enjoy… but I don’t think I can. The fun of cooking for me is the making and the eating, not just the eating.

    However, I would highly recommend the boxed pot roasts in a crunch.:)

    Cindy

    2 | Cindy

    January 11th, 2005 at 5:49 pm

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    I was so wrapped in the true confessions of my previous post, I forgot to ask – how did you make those FANTASTIC nuts?

    Do share.

    C.

    3 | rita

    July 8th, 2005 at 11:00 am

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    I just called the Grand Hotel in Toronto and they claim that their pool is not, and has never been, saltwater. What’s the deal?

    4 | me

    July 8th, 2005 at 11:15 am

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    In my post I was merely reporting what I saw/felt/thought about our hotel stay. Did you think I was making it up?

    Here’s the deal: the water tasted salty, hence I drew a conclusion that the Grand was using a salt system rather than the traditional chlorine method of sanitizing their pool.

    I can’t be 100 per cent sure because I didn’t *actually* stop someone to ask what they do to keep their pool clean.

    Sorry I can’t give you more concrete information than that.

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