Darienne

Update to the blood orange situation. Ed had purchased have a dozen blood oranges, 3 of which were to go into the cake. Quite by accident, apparently, I picked the wrong three. As reported earlier, I could not separate the orange segments, also known as 'supremes', from the peel and made quite a mess. Well, the remaining 3 oranges were easily supremes, with mess, and had they been picked first, we would have had a lovely Blood Orange Olive Oil cake. Today Ed is buying a few regular seedless navel oranges and we'll have the familiar Sunset Whole Orange Cake and I'll make more glaze than is called for which will make Ed happy.

Mine are on a few shelves, ordered as to my concepts of what they are mainly for. Therefore the shelf with cinnamon also holds nutmeg, ginger and cloves. Only four to a shelf you ask? Well the cinnamon is in a much larger container because it's used at a much faster rate. And so on. My spice cabinet is built into a wall by Ed years ago. Very clever.

Many thanks.

Good idea, but I no longer have one and I hesitate to ask Ed to try to find me one in Canadian Tire. But I don't think even that is open for shopping at this point. It will just have to wait. Secondly we live outside a very provincial small Ontario city and only one store is carrying Blood Oranges and I suspect that they will not be there for much longer. They appeared only two weeks ago to start with.

I should be very happy to have a copy of your recipe, Heidi, if you don't mind. And thanks.

Well today's supper cake was finally to be the Blood Orange Olive Oil Cake. To that end, I attempted to supreme (regular or cooking pronunciation) three blood oranges and made quite a mess of it. I ended up with a bowl of raggedy pieces and rather more juice than I had thought would be in them and blood orange juice on the counter and walls and the sweater I was wearing and just gave the thing up as a bad job. Blood orange stains white counters quickly and badly. I'm not sure about the sweater. The 'mess' went into the fridge to join tomorrow's mid-morning fruit drink and I made the quick and easy 'Wacky Cake' which Ed loves with Chocolate Ganache topping and went and lay down and read a book. Well, I'm about to lie down to read a book. So much for Blood Oranges.

When you supreme an orange, why is it pronounced as if the word were spelled 'suprem'? Oh, I just supremed an orange for my mid-morning drink. And later this afternoon, I am going to supreme 3 or 4 blood oranges to make the "Blood Orange Olive Oil Cake'.

Glad to say it's not Ed's brand of sardine. Nor the dogs'.

I'm with MokaPot. Never heard of pinto beans, never ate them until maybe 20 years ago, but prefer them greatly to kidney beans. Still black beans are now my big favorite.

I wonder how many boxes of chocolates purchased on July 2020 are still in existence.

So sorry to read about your accident. We've all done it. Perhaps never again.

That ganache looks like my kind of ganache topping on a cake. And also welcome to eGullet.

I really need to go and live in Shai's home and eat all the amazing things he makes!!!

I think after all this talk about phyllo dough and puff pastry and Spanakopita, I have to put the ingredients on the grocery list. (Ed does all the shopping now.) And as a matter of fact, I'll add the ingredients for Moussaka also.

We've never lived with constant wind but from what I have learned, it is pretty awful. We thought some years ago about moving to Alberta and were warned to make certain that we did not move to somewhere where the wind blew constantly. It is awful to bear. Love Spanakopita.

Now I recall going way way back, my aunt Rowie made a kugel with raisins and apples and I didn't like it. I've only liked savory kugels...but I'll try it. It has been a while...

When David picked up this topic again on Monday, I could see my cake just above his post. So Ed bought me some oranges yesterday, smallish, from Spain, very tasty (which is always a wonderful surprise) and so I'm off to make that cake again. Maybe I'll add the glaze this time...

My first response is turning up my lip...but then...I think of what an accomplished cook you are Shai, and how I love and am impressed with almost everything you do...and so I stop and think...OK lady, give it a try. And so I will. Thank you.

What is that pale rectangle thing on top somewhat to the left? Is it actually food?

Ed was 80 in June but is in such good health that he seems like a 60 year old. He says they had bacon and eggs and toast and pancakes, but that if you got up earlier than the breakfast was served, you could have fried speckled trout in the kitchen. Added: Forgot the oatmeal. Ed added that the cook got drunk one night and simply didn't turn up to make the breakfast, but Ed knew how to cook. He also added that the cook threw axes into trees for entertainment. Oh, he got fired. That is, the cook.

I just realized that your father and Ed would be the same age. Oh my it's strange ageing in this society.

Ed worked as a junior forest ranger many many decades ago. Well more than 60 years ago. I'll ask him about the meals. What I remember his saying was that the breakfast were huge.

It is fascinating indeed. Moi aussi, I wanted to be an archaeologist but these things don't always happen, do they? But you two certainly do camp in style.

Sorry, I guess I'm really way behind in this topic, but which one of you has a Ph.D in Egyptology and where did that one work and when?

Never had a Doritos to test out that unstated theory. In fact the above-posted event was my sole response to perhaps MSG. No one else at the table felt the need to stand in the rain.