ElsieD

I did this last night. I medium diced a red pepper, medium diced half a red onion and sauted that in bacon fat for 4 minutes. I then added the corn off one cob and sauted that with the pepper and onion until heated through. I then added some salt and pepper. Serves 2.

I may be jealous of your peaches but I certainly don't begrudge you the pleasure of eating them!

I wish. Other than apples, not much fruit grows on trees around here. We do have a vendor from the Niagara area who attends our farmer's markets with fruit grown locally there including peaches. When they first showed up, I was in heaven. They brought lucious, ripe peaches. Now they bring unripe, hard-as-rocks peaches. They tried to tell me to just leave them on a counter for a few days to ripen, but of course, they don't. Soften yes, ripen no. No thanks. I grew up in Southern Ontario and we used to make annual visits to peach farms where we would buy ripe peaches which my mother would can and which we enjoyed during the winter. Wonderful, fragrant, ripe peaches.

Soooo jealous!

I slather mine with unsalted butter because we don't use salted butter. However I then sprinkle it with fleur de sel and pepper.

Worse. I cut them in half and slathered them with butter.😊

Should have said my keeper file not the keeper file.

Mmmm, corn! Just last night for dinner we had soup called Spicy Corn and Coconut Soup, recipe courtesy of the NYTimes. The main ingredients besides the obvious were shallots, garlic, ginger, serrano pepper, potatoes and coconut milk. I added shrimp at the end. Topped the soup with chopped peanuts, cilantro and fried shallots. Served with toutons (fried bread). The recipe is in my "keeper" file.

One year I made hot chocolate mix as per a recipe from Smitten Kitchen. I also made chocolate marshmallows to go with it. It was very well recieved.

To conclude this blog, I give you this picture of some toutons snd tea, made today.

We finished with cappuccino and they brought us these little squares that reminded me of strawberry infused marshmallows. I would rather have had the cookies we had last time.

I don't know why they called it a petal. It had been cooked, possibly in chicken stock, to an al dente texture. I guess they wanted that texture so the broccoli spears would fit under it without the onion collapsing. That's guessing on my part.

That wine was fantastic.

And lastly, a dessert described as streusel ice cream, strawberries, poached rhubarb in blackcurrant leaf kombucha. I just discovered that neither one of us took a picture of the dessert although the wine was not forgotten. I have asked for a picture and if I get it I'll post it here. Edited to add: the dessert has already been changed so unfortunately there is no picture.

A little pre-dessert dessert, a tiny fruit tart.

Next up was grilled PEI grass fed beef striploin, roasted cauliflower, cauliflower puree, veal jus with spruce and Labrador tea.

Number 5 was a black feather heritage chicken, rolled with wild leek puree, roasted chanterelles, wild leek and chanterelle reduction topped with crispy chicken skin. Yum.

The fourth tasting was Newfoundlsnd cod, pan seared on the skin, broccoli, onion petal and sea urchin butter. The broccoli florets are under the onions. Tablet battery just died. More in a bit.

We then moved on to Newfoundland turbot, pan seared on the skin, when butter and scallion oil.

The second course was described as a hand crafted pasta with basil puree and butter, ricotta salata and fried breadcrumbs. Also tasty.

I just received the detailed menu descriptions and we're off with the first course. I have posted a picture of the wine we had underneath the picture of the food. The first course was a hand torn diver scallop tossed in basil oil, and garnished with compressed cucumber and cucumber foam. Delicious, as was the wine.

I'd say should you ever come to Canada, Newfoundland is one place you would not want to miss. And Ottawa, where I live. I'd be more than happy to show you around.

The kitchen party we went to was on the Irish Loop. Stunning scenery, lovely people. There were about 25 of us there, people from Dawson Creek, Quebec City, some from Newfoundland itself. Oh, also from Edmonton and a few other spots I can't remember. If our paths should ever cross, the Irish Loop would be a fine place and so would Bonavista. Here is a picture of the scene from the front of the salt box house where the party was held. BTW, I found out about this place from the material you sent to me, so thank you!

What then is sweetened aromatic soy sauce?

Thanks. I know it is Indonesian but I thought that might be what sweetened aromatic soy sauce was as ketchup manis is the only sweetened soy sauce I know.