Jake

My passion. At times it has been my profession, but it is truly my way of expressing myself, creating, giving and always learning. I love food. I love creating food. It's never boring. (Or doesn't have to be) There is always something new to learn, to try. I guess I've found a home at eG for all these reasons. caveat: then there are the days when a glass of wine and a piece of cheese constitutes dinner! We're all human.

Maybe a week. Likely due to illness. Can't really imagine a month.....hope you can correct that in the near future. :)

Sorry to hear about the bad day, eunny - but even that photo looks good. I can relate though, I had red wine and cheese straws.

Courgette = zucchini

Wow, eunny! That sounds delicious, and much more ambitious than I am when I am ill.

Sunday night, up at the cottage: Pepper crusted veal tenderloin with pan sauce Potato and yam rosti mixed greens Served with a wonderful Spanish merlot that I have now forgotten the name of.

Currently fresh Irish soda bread and tea. (Of course, I'm supposed to be working at home today -- just took a little break to bake some bread and browse eG!)

Sounds and looks delicious, bleu! Glad everything turned out so well.

Right beside the original. It is to be more of a casual or bistro concept as I understand it. I have heard that it will be much lower priced and all a la carte. I have also heard Susur's will only do tasting menus after the new place (Lee's, I think) opens and that Lee's will be open for lunch. Jason Carter is to be the chef, I believe. Sorry I don't have anything more definite.

Shrimp chips and a LOT of wine after a rotten day at the office. (None of it homemade - )

Great blog, Danielle! I am wondering how I can get my business meetings moved to "a local bar"! Well done! Definitely go with Behemoth's suggestion and get some hummous made without dairy products -- that is just too weird.

Where are you Danielle??????

Thanks for the info, Jaymes! I'll have to pick up a copy which is in truth both a good and bad thing. Good in that I'll get to try the book, but really bad in that Indian food is one of the few areas I can still get the SO to take me out to a restaurant rather than saying, oh you do ________ so much better.

stovetop, you make some excellent, valid points in your post, not the least of which deals with the problems of trade within Canada and across provincial borders. This situation was worse 10 years ago, granted, but is still at a level that is incomprehensible to other large countries such as the USA. I have noticed recently that there are a few private butchers in the large cities with contacts in Alberta etc. that are able to buy and sell some great Canadian beef, however this is still the exception, not the norm. One hopes this will change in the near future.

Garlicky spinach and roasted potatos????

Sauteed mixed mushrooms in a red wine/demi glace sauce over polenta topped with parmesan cheese and parsley. Fresh homemade French Bread (still warm) with Petit Robert triple creme cheese. I was craving warm yummy carbs today!

What's a Lane Cake, malarkey? Do you have a recipe?

This is really exciting! Thanks so much for letting us all follow along in the process Chef Grant! (Double thank you to the eG team making this possible.)

Glad to hear the baby's fine. Still lol at your post though, sorry. Perhaps you should have more than 1 tonight?

I'm with Suzanne. As long as it is in the fridge it will be fine. If you are at all worried, freeze the broth, it will thaw slowly in the fridge and add it on the day you will marinate. Have a great trip. Where will you be going?

Hear, hear! I'm right behind you. In fact, the Grey Goose is already on the counter.....I hope it makes it to the glass!

I'm not particularly embarrassed, but I'm sick of hearing people say "Oh, you eat/make such strange/weird/different things and you won't eat that??!" I can't stand: 1. raw bananas - blech! especially the texture 2. beets - cooked, pickled, whatever, hate the taste 3. cauliflower - don't like it raw, cooked, even did the eG roasted a while ago, everyone loved it but me!

One of our favourite ways to grill corn is to remove all the husks. Lightly oil the corn if you like and put it right on the grill. Turn as needed until it is lightly charred in places or to taste. Remove from grill and slather with chipotle lime butter. (Chipotle lime butter: softened butter, chopped chipotles in adobo, a bit of the adobo sauce and a squeeze of lime juice. Mix and chill. Amount of chipotles added depends on the level of heat you like)

I don't see why not, unless there is something in the marinade you feel might spoil? Assuming you use oil and some sort of tenderizing agent vinegar, lemon etc. I can't see any problem with making it ahead of time. If you are using fresh herbs you might want to keep those separate and add with the ribs.

Ms Congeeniality, thank you and welcome! Although this may be a stupid question, I have never made congee and only eaten it a time or two -- what kind/variety of rice should one use? thanks!