Iva Cheung 🍗
@ivacheung.com
Certified Professional Editor • cookbook indexer • plain language trainer • mental health researcher • adjunct prof • #AngryJellyDonut • #LyricsPrompt prompter • #ParticipateInResearch booster • author, #AfterTheFeast • she/her • www.ivacheung.com
I do find the shoddy photoshopping hilarious.
November 13, 2025 at 2:13 AM
I do find the shoddy photoshopping hilarious.
I guess I don't mind so much that companies like Google, Canva/Affinity, etc. seem to have pivoted from forcing AI on people by default to making AI seem like a premium service, because I will always be impervious to those attempts at evoking FOMO.
November 12, 2025 at 11:07 PM
I guess I don't mind so much that companies like Google, Canva/Affinity, etc. seem to have pivoted from forcing AI on people by default to making AI seem like a premium service, because I will always be impervious to those attempts at evoking FOMO.
This might be one of my favourite parts of self-publishing: mailing my books to Library and Archives Canada so that they become part of ✨our Canadian heritage ✨
November 12, 2025 at 12:25 AM
This might be one of my favourite parts of self-publishing: mailing my books to Library and Archives Canada so that they become part of ✨our Canadian heritage ✨
Curried ginger–red kuri soup. #SoupSeason
November 11, 2025 at 1:57 AM
Curried ginger–red kuri soup. #SoupSeason
My M-W subscription is up for renewal. @merriam-webster.com, I'll make you a deal: I will renew my subscription if you promise to add #dookie to your dictionary.
November 10, 2025 at 6:11 AM
My M-W subscription is up for renewal. @merriam-webster.com, I'll make you a deal: I will renew my subscription if you promise to add #dookie to your dictionary.
Prepped a parcel to send to the US and it was a massive pain in the ass.
November 9, 2025 at 11:02 PM
Prepped a parcel to send to the US and it was a massive pain in the ass.
These don't look like much, but they are broccoli stem fritters made with chickpea flour.
November 9, 2025 at 3:38 AM
These don't look like much, but they are broccoli stem fritters made with chickpea flour.
The big one in the middle was one of my seed potatoes and it's still relatively intact?? The other two have pretty much liquefied.
I never plan to grow potatoes—I just shove sprouted ones under some hay—so any harvest is a good harvest.
I never plan to grow potatoes—I just shove sprouted ones under some hay—so any harvest is a good harvest.
November 8, 2025 at 11:31 PM
The big one in the middle was one of my seed potatoes and it's still relatively intact?? The other two have pretty much liquefied.
I never plan to grow potatoes—I just shove sprouted ones under some hay—so any harvest is a good harvest.
I never plan to grow potatoes—I just shove sprouted ones under some hay—so any harvest is a good harvest.
I repurposed the rubber tube stopper thingy that came with my daffodil pin from April for my poppy and have so far reversed my poppy-losing fortunes.
November 8, 2025 at 10:03 PM
I repurposed the rubber tube stopper thingy that came with my daffodil pin from April for my poppy and have so far reversed my poppy-losing fortunes.
You're doing a systematic review of financial interventions on people with mental health and substance use concerns. "Extant" makes it sound like you were scouring ancient texts.
November 8, 2025 at 1:15 AM
You're doing a systematic review of financial interventions on people with mental health and substance use concerns. "Extant" makes it sound like you were scouring ancient texts.
I buy salmon tail trim from Skipper Otto because it's a super affordable way to get perfectly serviceable salmon, and the bonus is that I get to make these delightful salmon skin chips.
(I managed to make them crispy without burning them this time! 🙌)
(I managed to make them crispy without burning them this time! 🙌)
November 5, 2025 at 12:47 AM
I buy salmon tail trim from Skipper Otto because it's a super affordable way to get perfectly serviceable salmon, and the bonus is that I get to make these delightful salmon skin chips.
(I managed to make them crispy without burning them this time! 🙌)
(I managed to make them crispy without burning them this time! 🙌)
Lunch today is this salad of grilled bitter greens—radicchio, endive, and romaine hearts oiled and popped under the broiler for a few minutes and cut into bite-size pieces along with Parm shavings. Dressing is a lemon vinaigrette with anchovy, garlic, lemon zest, grainy mustard, and a TON of pepper.
November 3, 2025 at 8:55 PM
Lunch today is this salad of grilled bitter greens—radicchio, endive, and romaine hearts oiled and popped under the broiler for a few minutes and cut into bite-size pieces along with Parm shavings. Dressing is a lemon vinaigrette with anchovy, garlic, lemon zest, grainy mustard, and a TON of pepper.
I put a paperback of #AfterTheFeast in the Little Free Library on Richmond St. near Alberta St. in #NewWest.
November 3, 2025 at 6:01 PM
I put a paperback of #AfterTheFeast in the Little Free Library on Richmond St. near Alberta St. in #NewWest.
Turned some late-season farmers' market tomatoes into one of the best uses of late-season tomatoes, IMO: Cantonese tomato and egg stir-fry. #Lunch
November 2, 2025 at 7:41 PM
Turned some late-season farmers' market tomatoes into one of the best uses of late-season tomatoes, IMO: Cantonese tomato and egg stir-fry. #Lunch
From BCCDC document on immunization: www.bccdc.ca/resource-gal...
There is no age, although 13 tends to be an arbitrary cutoff.
To be certain, you could call ahead, then send your kid with a letter confirming parental consent.
There is no age, although 13 tends to be an arbitrary cutoff.
To be certain, you could call ahead, then send your kid with a letter confirming parental consent.
November 1, 2025 at 10:44 PM
From BCCDC document on immunization: www.bccdc.ca/resource-gal...
There is no age, although 13 tends to be an arbitrary cutoff.
To be certain, you could call ahead, then send your kid with a letter confirming parental consent.
There is no age, although 13 tends to be an arbitrary cutoff.
To be certain, you could call ahead, then send your kid with a letter confirming parental consent.
141 kids!
I got 2 compliments on the duckana's hat and 9 on my brain hat. Two kids called it "beautiful," which is, uh, not the adjective I would use.
Anyway, crochet for the win!
Also, stoked that my elastomeric mask did not look out of place as part of my mad scientist costume.
#Halloween2025
I got 2 compliments on the duckana's hat and 9 on my brain hat. Two kids called it "beautiful," which is, uh, not the adjective I would use.
Anyway, crochet for the win!
Also, stoked that my elastomeric mask did not look out of place as part of my mad scientist costume.
#Halloween2025
November 1, 2025 at 4:27 AM
141 kids!
I got 2 compliments on the duckana's hat and 9 on my brain hat. Two kids called it "beautiful," which is, uh, not the adjective I would use.
Anyway, crochet for the win!
Also, stoked that my elastomeric mask did not look out of place as part of my mad scientist costume.
#Halloween2025
I got 2 compliments on the duckana's hat and 9 on my brain hat. Two kids called it "beautiful," which is, uh, not the adjective I would use.
Anyway, crochet for the win!
Also, stoked that my elastomeric mask did not look out of place as part of my mad scientist costume.
#Halloween2025
I was skeptical I would ever make these stock-veg crackers after the first time, since they're a bit of a faff, but I've baked them every time I've made stock in the last few months.
This batch has rosemary, sage, and Swiss cheese. I rolled sesame seeds into half and poppy seeds into the other.
This batch has rosemary, sage, and Swiss cheese. I rolled sesame seeds into half and poppy seeds into the other.
October 31, 2025 at 2:31 AM
I was skeptical I would ever make these stock-veg crackers after the first time, since they're a bit of a faff, but I've baked them every time I've made stock in the last few months.
This batch has rosemary, sage, and Swiss cheese. I rolled sesame seeds into half and poppy seeds into the other.
This batch has rosemary, sage, and Swiss cheese. I rolled sesame seeds into half and poppy seeds into the other.
Added a paperback of #AfterTheFeast to this ungentrified Little Free Library on Fader St. in #NewWest!
October 30, 2025 at 5:07 PM
Added a paperback of #AfterTheFeast to this ungentrified Little Free Library on Fader St. in #NewWest!
I'd frozen my Thanksgiving turkey carcass but finally had a chance to make about 3 L of stock (p. 2 in #AfterTheFeast). The meat I picked off the carcass will go into wild rice soup (p. 20) or laab (p. 40) and the veg will become crackers (p. 4) after I puree and drain it.
October 29, 2025 at 12:04 AM
I'd frozen my Thanksgiving turkey carcass but finally had a chance to make about 3 L of stock (p. 2 in #AfterTheFeast). The meat I picked off the carcass will go into wild rice soup (p. 20) or laab (p. 40) and the veg will become crackers (p. 4) after I puree and drain it.
I love my little 1/8 sheet tray so much 😭. The *perfect* size for small-batch bakes. I use it every day.
October 28, 2025 at 2:39 AM
I love my little 1/8 sheet tray so much 😭. The *perfect* size for small-batch bakes. I use it every day.
Placed a hardcover of #AfterTheFeast in the Little Free Library on Alberta Street in #NewWest!
October 27, 2025 at 6:25 PM
Placed a hardcover of #AfterTheFeast in the Little Free Library on Alberta Street in #NewWest!
Sauteed sliced fennel, onions, cherry tomatoes, garlic & Calabrian chili till the tomatoes burst. Added a splash of white wine, then stock. Bulked it up with some small cubes of potato. Added the pink & spiny scallops after the potatoes were soft. Topped with parsley, green onion & olive oil.
October 27, 2025 at 3:32 AM
Sauteed sliced fennel, onions, cherry tomatoes, garlic & Calabrian chili till the tomatoes burst. Added a splash of white wine, then stock. Bulked it up with some small cubes of potato. Added the pink & spiny scallops after the potatoes were soft. Topped with parsley, green onion & olive oil.