Kerry Beal

Gateau Basque

A nice salad Sous vide steak on the barbie Bread on the barbie Slathered in garlic oil. Yum!

Brought this to mind.

I feed them to my friends with poker straight hair - so it will become curly.

That's a trick we know - but Anna wanted it NOW - so didn't help us sadly.

Choices for lunch at nursing home today Therefore the PA student and I opted for the Spruce Cafe and Bakery - chilli with a bun and a nice cup of assam tea. After lunch we checked out the old mission (from the mid 1800's) and then down onto the spit. Spearmint grows wild near the water. The view looking back at the mission on the hill. Angelica - a bit overgrown for candying. Lemon balm growing on the spit. Lemon balm now growing in my planter on the balcony.

Old Pal - real rye!

There was beer left in the fridge after Anna's Guinness cake - so it made sense to use it up making more guinness cakes for work today in Wiki. I split it! Breakfast this am - rethermallized scones straight from the freezer to the steam oven - 400 steam bake for 8 minutes - as good as new. Raspberry fruit spread and a slathering of butter.

Kira got some - the rest is under that pile of whipped cream.

BGE grilled pork tenderloin, asparagas and romaine with garlic oil. Some very nice parmesan was added. Anna wants ice cream with her guinness cake - I'm in favour of whipped cream!

What would happen if you added some pistachio oil to some pistachios and processed them with your homogenizer?

Lua Bonita (Beautiful Moon) - aka a Brazilian Negroni (how many Negroni's is that George?)

So I have just returned from Gore Bay, where I was enjoying a very pleasant visit with Lisabeth of Ultimately Chocolate. From her delightful century farmhouse she produces wonderful pastries and chocolate treats that are sold island wide and beyond and writes an extremely successful blog called Ultimate Chocolate Blog. I was well fed! Multigrain bread. Baked brie with a sweet nut topping. Spinach salad with chicken and pumpkin seeds. Squash bisque. And after we played in her commercial kitchen for a while we had dessert! I chose the Peanut Butter Chocolate tart - it was an excellent choice!

Particularly good butter - unfortunately only salted for those who prefer unsalted. A few years back for our eG confectionary workshop in Niagara I made Beth bring down a number of pounds for our use as it is one of the nicest and the price is right.

One of the nurses came in this morning with Jalapeño Popper Stuffed Mushrooms - so one came home for Anna and I to share. Looks like potential material for an eggfest!

Same owners - so best chance for sure.

This is my favourite - Loblaw stores seem to carry it.

Working ER today - have my lovely PA student working with me again - so we have headed home for a nice lunch that Anna has put together for us. Cheese, bacon and chive muffins. Mushroom, green onion and cheddar fritatta.

Kinda like this however it looks like there have been a few changes over the years since I first took it from Fine Cooking. Mine uses these proportions - 2 cups (10 oz) all-purpose flour½ cup (4 oz) white sugar1 ½ teaspoons baking powder½ teaspoon baking soda1 teaspoon salt1 cup (8 oz) buttermilk1 large egg¼ cup (2 oz) unsalted butter, olive oil, or vegetable oil

Buttermilk quick bread with blueberries.

Thanks Elaina - I actually have Mes Confitures - haven't looked at it in a few years. I recall the recipe combinations were very interesting. Was noticing some green apples, nice and close to the ground on a tree on a friends property today - think I'll go snatch some while I'm here.

Tell us more about making the green apple jelly you use for pectin - sugar added? Percentage?

Apparently I forgot to take pictures of the two batches of brownies I made last night to take to work today. Suffice it to say they look just like all the other pictures of brownies I've taken up here with the difference being they have no pecans in them! Now trying to decide what I shall make for the ER tomorrow.

Orange cake with Rum Glaze ¾ cup oil¾ cup sugar3 eggs2 ½ cups flour2 tsp baking powder1 tsp baking soda½ tsp salt1 cup yogurt1 grated lemon rind1 grated orange peelGlazejuice of 1 lemonjuice of 1 orange⅔ cup sugar¼ cup rum Method 1.Cake: Beat together oil, sugar and eggs. Alternate dry ingredients with yogurt. Bake at 350(160) for 50 minutes in a well oiled bundt or tube pan. Leave cake in pan and pour glaze over. Let cool for 30 minutes before turning out. 2.Glaze: Combine all ingredients. Microwave or heat until all sugar melted.

New Amsterdam Sour