When i look back at over 35 winters well spent in ski centers, the joy of the sport and the pleasure of carving make it all worth my while. But my memories are not just about the snow and the slopes, i also remember vividly the time spent around a table with friends, eating foods that comfort our bellies and our souls.
Some food resonate more with the soul of a skier: beer, nachos, poutine, just to name a few.
I must admit that tonight, i was on a mission: i wanted to prepare a feast worthy of such a wonderful sunny day spent skiing at Mont Ste-Marie with my son and his friend Gabriel.
I always loved nachos and when i prepare them, i take my time. One layer of nachos, add peppers, zucchinis, pepperoni, another layer of nachos, add beef, olives, lettuce, onions, radish, another layer of nachos, add salsa , sour cream and cheese. In the oven for 20 minutes then grill for 5. Serve with plenty salsa, sour cream, jalapeños and water.
I figured i had made too much and there would be leftovers. Oh boy, was i wrong!
I love when kids finish a serving and lick their fingers. Their dirty hands and their smiles is my happiness.
To cook is to love…
Original post Facebook, March 2018
Martin Pham Dinh 