There is a very famous “I am Canadian” rant that went along with a beer commercial back in the late ’90’s. In the same vein, in this episode we talk about how we love all things Canadian. It’s Canada Day and we are proud Canadians who will share with you some of our favourite or well-known Canadian musicians, inventions, and of course, we wouldn’t be the Homestay Kitchen without talking about food. We also shed light on why we are so apologetic, friendly, and full of multiculturalism. So sit back and enjoy this, our reason of why we are Canadian; as the rant goes, “I believe in peacekeeping, not policing. Diversity, not assimilation. And that the beaver is a truly proud and noble animal!” Happy Canada Day!
Key Points From This Episode:
- What happened yesterday? It’s our Groundhog Day.
- We have summer colds.
- We chat about Canada Day.
- Mary’s family emigrated from China. She shares what being Canadian means to them.
- We talk about Canada being a country of immigrants.
- All the reasons we are so apologetic.
- We talk about the reasons international students choose Canada.
- We share stories about how our neighbours have helped us in times of need.
- How Canada is seen internationally.
- Do you know all the Canadian inventions?
- Erin gets *really* excited about butter tarts!
- Side note: Erin shares the story about why Blake hates raisins.
- Mary tries to convince Erin to eat poutine.
- Erin’s rant: she tries to convince Mary to watch Gilmore Girls.
- We chat about some of the most memorable Canadians.
- Erin gets Mary to sing!
- Mary fesses up about the very Canadian habit of her childhood.
- Erin shares a small town story of community and connection.
- “Oh I know some people in Canada!” Mary shares a serendipitous story.
- What’s on Mary’s BBQ this Canada Day?
- The benefits of talking to strangers.
I am Canadian Rant
Bob and Doug McKenzie
The Benefits of Talking to Strangers
1.5 cups pure maple syrup
2 tbsp. soy sauce
2 tbsp. ketchup
1 tbsp. dijon mustard (grainy mustard if you have it)
2 tsp. orange zest
1.5 tsp. curry powder (we like to use madras curry)
1.5 tsp. ground coriander
1 tsp. Worcestershire sauce
2 cloves garlic, minced
1.5 lbs pork tenderloin (usually two small ones)
- Whisk all ingredients (except for pork) in a large bowl.
- Trim pork of all visible fat. Place pork in the marinade and leave (ideally) overnight or at least for one hour in the refrigerator.
- When ready to cook, preheat oven to 350° F.
- Transfer pork and marinade to a small roasting pan or baking dish. Roast uncovered for 40 minutes, checking after 30 minutes. Pork should still be slightly pink in the middle.
- Let pork stand for 10 minutes before slicing thinly. Drizzle extra sauce over pork and serve immediately, usually with rice. 🙂