GRANPA ENJOYS DINNER OUT AT VIVO

One of several franchise locations, Barb and I went to the newly opened restaurant at Bathurst and Carville in Richmond Hill. VIVO-pizza+pasta!
The daughter and son-in-law of one of my first cousins are the owners.
Barb and I had the Insalata Caprese as an Antipasti.

Fior di latte cheese, basil and sun dried tomato pesto with extra virgin olive oil.
Barb ordered the Calamari and Gamberetti Fritti- crispy fried calamari and shrimps served with lemon-garlic aioli and balsamic vinegar.

I had the Scaloppine alla Parmigiana- Breaded veal scaloppini with tomato sauce, Fior di latte cheese served with spaghetti Pomodoro. Barb did not get a picture as I ate too fast!
                                               Barb had a cappuccino after the meal.

VIVOand I had my espresso- no dolci!

Andrea explained the concept. Orders are taken at the front either for take-out or you can order, find a seat and the food will be taken when ready to your table.

Casual location- my style and good tasty food. A good dinner for the cook. Sometimes the cook needs to taste something new. I sure will recommend VIVO to family and friends.
#VIVO
#vivo#pizza#pasta#richmondhill#familyfun#espressocoffee#fish#closetohome

FALL COOKING

Trying to embrace my zest for cooking. Sauces and soups are starting to happen. However, I am a little bored lately. Making the same old, same old is routine. Barb is an easy person and enjoys all my meals. I have been cheating lately. I even bought a veal sandwich from Longos for her dinner last night! Since I am trying to diet making myself a bowl of rapini, I did not want any carbs. Barb took pity and gave me 1/4 of her big sandwich! Maybe I should read my own posts and try a recipe or two!

HELPING WITH THANKSGIVING

Okay the turkey and all the trimmings is Barb's domain. Thanksgiving is a Canadian tradition.  So this Italian born Canadian should not mess with the tradition. Appetizers- some veggies & dip, crackers, little fishes for the kids, porscuitto wrapped on bread sticks, olives, pickles and 3 cheeses plus some boccincini.  But Barb let's me make the brussel sprouts my way- boiled then sauteed in olive oil, garlic and a little hot pepper; the mushroom sauteed in olive oil and garlic as well as the broccoli- boiled then sauteed in olive oil, garlic and a little hot pepper. Barb always includes a few Italian sausages. Barb makes her mother's bread stuffing for the turkey. The secret ingredient a little dash of ginger. One dish everyone loves including me! The girls bring the pies- pumpkin and apple. Of course there is lots of ice cream for the dessert. So mostly Canadian traditions with lots of mashed potato, squash, sweet potato, peas and dinners rolls. But Barb let's me help to make some new family traditions as long as I stay out of her way.

Of course, some crunchy Italian bread and buns are a must!
#thanksgiving2016Barb's house