Marlene

It is fun. We've been more stationary than usual this year though. I can't believe all the stuff I can actually fit in that freezer/fridge! This week, I'll make up potato salad, coleslaw and burgers in advance before I go up. We've got shish k bobobs on the menu for a party of 6 on Saturday with roasted little potatoes and corn. And yes, I'd much rather have a convection microwave than that useless oven.

I've never actually frozen lasagna. Do you freeze it before or after you bake it?

Garlic. Almost always. There are very few things I cook (besides baking) that don't have garlic in them.

We've done nothing but grill the last few weeks. Last night it was side ribs, triple wrapped in foil, and place on the warming rack of the grill for two hours on low heat. Then unwrapped and glazed with BBQ on the grill grates for about 10 minutes. Accompanied by new baby potatoes, also wrapped in foil after being rubbed with garlic butter and sprinkled with kosher salt.

I was disappointed that nothing came of the report. Not because I think the LCBO is evil, but because it's time for Ontario to move out of the dark ages. I personally like the Food and Drink magazine, and it is paid for almost in its entirety by the advertisements. (My father was once upon a time the VP of Advertising for the LCBO) many moons ago. I've also heard that there may be a strike by LCBO workers starting on Thursday. Just in time for the August long weekend.

Sauteed with lemon juice and butter, tossed with toasted almonds.

There's nothing wrong with using chicken stock, but it will give you a lighter flavour. I prefer a "beefier" taste to my onion soup and so beef stock it is, and always finished with a cube of concentrated beef stock too.

I use the Cuisinart Grind and Brew thermal carafe machine and I love it, but it is rather loud in the mornings. In the rig I alternate between using a Hamilton Beach drip and a bodum. I love the bodum for all out flavour.

Regular yellow onions, yes. When I made onion confit in the crockpot, which is the basis for my french onion soup, the amount I use it simple. Fill the crockpot till it is full of onions. This is usually 6 or 7 large yellow onions. I use beef stock for my soup. Always. Plus a little sherry and of course red wine.

Canada is working very hard to be there. Really. If my brother continues to improve the way he has this past two weeks, then Canada will be there. I just can't tell for sure yet.

Life's simplel victories. Today we went shopping. We discussed a number things that he thought he might like to make, made a list and off we went. We use his wheelchair for shopping, because it's a lot of walking for a man who hasn't walked much in three months. I have to say I had a hard time keeping up with him! We bought several things, and tomorrow we're going to make peanut butter burgers (this was our dad's recipe and he's been craving them for some time) and spaghetti sauce to freeze. Today I taught him how to microwave corn on the cob. He adores corn, and Ontario is just coming into its corn season, although it's still a touch early. He's always boiled his corn, and while that method works, he has trouble handling a full pot of water from sink to stove. So, I taught him to husk it first, wrap each cob in a paper towel, and place in the microwave. 3 and a half minutes on one side,then turn them over and another 3 and half minutes on the othe side. I think he'll be eating corn endlessly. They are coming out to the campsite for dinner tomorrow and I'm going to get him involved in BBQ the steaks. The BBQ is just the right height for him in a wheelchair and I want to get him past the fear that he can't BBQ anymore. they do have an older toaster oven which he can reach so we went through the basics of brie in puff pastry today as well. We went to Loblaws which has the butter puff pastry already rolled out. I showed him how to spread a chutney on top, wrap it in pastry, do the egg wash and pop it into the toaster oven. Now I think he's definately in heaven, since this is one of his favourite things that I make him

I really like the convection counter top oven idea! The backpack idea is pretty good too, although his walker has both a basket and a tray that he can put stuff on as he wheels about. Today I want to observe him as he moves around the house so I can get a better idea of what I think he'll be able to handle.

Staff note: The course referenced below is 'Cooking With Disabilities ' (there is also a part two and a part three). I know we have a wonderful Cooking with and for Disabilities course, and I have read that several times. I'm looking for a few simple tips though. I'll be spending a week up near my brother's house doing a lot of meal prep etc. for them. My brother, who used to be very active in the kitchen is feeling increasingly frustrated and useless because he hasn't been able to cook at all, or do much of anything else around the house. I'm looking to get him re-engaged in the kitchen next week and show him how much he can do that he probably doesn't realize. This isn't about gourmet meals, rather this is an excersise in confidence building. He can only stand and walk using a walker, and not for long periods of time. He can't really bend to take things out of the oven. I know I can get him to sit at the table to do basic chopping type prep, but I want to take him beyond that if I can. I'll be buying them a crockpot and we can do a lot of stuff with that. So help me out. What simple things can I get my brother to start preparing on his own that won't take a lot of standing time. They don't have to be overly healthy since we're looking to add some weight to him as well.

I made the Caribbean Pork shoulder again last night. I didn't take pictures, but I wasn't as happy as I was the first time around. The difference was I think, that I used a bone in pork shoulder rather than a boneless one that the recipe calls for. Based on that, I should have braised it longer. It was tender, but not "pull apart" as it was the first time I did it. I did however, have a nice sauce, and to be different, I added a cube of pork stock to the sauce to finish it off. Perfect. Here's what it looked like the first time I made it Caribbean Pork Shoulder

It was a nice moment, and I'll be honest, if she really couldn't tell the difference, I'd have used hers. Why? Because I wasn't interested in hurting her feelings. I just put the two in front of her and let her decide for herself. To give some context, until recently, my brother did all the cooking in their house. He's a damn good cook, but he wasn't going to hurt her feelings either. It's been very frustrating for him because he can't do the things in the kitchen he used to and he knows she's trying. She's had a lot to cope with in the last few months and she's had to start learning how to cook as well. For me to make fun of the fact that she didn't know the difference between fresh and "canned" parmesan would be unbelievably cruel. I love ham and scalloped potatoes. (well ok, I could pass on the scalloped potatoes). I'm not a fancy cook. But I do take my time and I use fresh ingredients when ever possible. I don't make a big deal about what I cook or how I do it, but whenever a guest is interested, I'm always happy to share information and tips. Am I a better cook than most of my friends and family? Maybe, but define better. I have a friend who's husband thinks she's outstanding in the kitchen, but whenever we go there, I eat before I go. then I politely accept whatever's offered and nibble away. Who am I to insult them? It's all in the eye of the beholder or eater, in this case. Everytime my son tries something I make that he hasn't experienced before and likes it, I rejoice quietly inside (like Arne). Last night I made Carnival corn, and my son ate three quarters of it. He'd never had it before. Now, my brother's SO has asked me to give her some cooking instructions. I'm thrilled, and I hope I can do it without coming across as being superior or condensending. Next week, I'll spend every night at their house with a cooler full of food and ingredients that I'll haul up there, and make dinner with her every night. And if she doesn't get it? Well I'll have had a great week with family sharing food and laughter and the joy of being together.

I've just suscribed to CI. And I thought I would only braise in the cool weather too, but I've been braising with that book on and off all summer, including last night! It's addictive.

For low fat foods, I turn to Crazy Plates and their sister volume Looney Spoons. The recipes are excellent and it's a fun read.

I still like Campbells although I make it with heavy cream instead of water. And definately basil or oregano for me.

Hmmm. I have one of those modern rotisseries. Maybe I'll just heat bacon fat in the muffin tins and do it that way. I'm likely going to put a rub on the roast too, so I don't know how that would affect the drippings I want to use for the yorkies.

Gravy separators. What's with these? Ok, I can clearly see that when you use one, the fat rises to the top and "separates" from the rest of the liquid. So far so good. But at what point do you stop pouring before the fat goes back in? I can't figure this out!

Excellent! I did plan on using the oven to make the Yorkie!

I have a question. If I'm spit roasting a Prime Rib and I have a drip pan under the roast, can I use those drippings to make a Yorkshire pudding?

Muffins

My son has been after me to learn how to make Cherries Jubaliee. The cherries here are quite nice, so maybe I should try my hand at this!

I'm not a huge fan of hot dogs but when I have one they need to be well grilled. Fixin's include sauerkraut, deli mustard, ketchup and fried onions. Of course the bun needs to be toasted. Bacon wrapped? how could that possibly be bad?