Zucchini “Noodles” with Chard

Well, we’ve had an awesome few weeks of fundraising for the Brain Tumour Foundation of Canada Spring Sprint. So far our team has brought in over a thousand dollars and we continue to climb towards our goal! We have all the way to May 26th to raise money, so keep the donations coming, knowing that it is going to a great cause! Thank you to everyone who has donated and/or joined our team! I am really looking forward to walking/sprinting with such an amazing group of people. Gen has started volunteering with a new Hospice centre that has opened near our apartment. He heard about these Hospice walks for people who have recently lost a loved one and he really wants us to go. I think that we are going to try to make the Saturday walks, see what it’s about and get some much needed fresh air. I think it will be cathartic to spend time with people in similar situations to mine.

Anyway, I’ve been very busy this week already with job interviews, applications, and resume tweaking. I am only two business days out of my internship at Appetite and I am already wondering how they are doing. I hope I can work with the two of them in the future again, as it was such a wonderful experience. In the last two weeks of my internship we discovered my passion and intensity for cookbook proofreading. Now to find a job, preferably in the publishing industry in Vancouver (HA!), where I can put all my new-found, or newly-honed skills to work. We’ll see. In the meantime, I am going to keep on cooking, baking, and candlestick making, well no, but that would be great. This recipe is a nice, healthy base for awesome pasta sauces, meatballs, and anything else you want to throw on there.


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