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Anna N

eGullet Society staff emeritus
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    Oakville, Ontario, Canada

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  1. Sorry. I knew what it was and so assumed that the photographs made it as clear to you as it did to me. Obviously I was mistaken. I don’t know what it is. What I meant was I know what the pieces are and how they fit together.
  2. Fasten your seat belt. It’s another adventure for @Kerry Beal and me. Today Kerry had some business to conduct in Brampton so last night I researched restaurants in and around Brampton. They largely fall into two categories— Indian and Italian. But here’s the thing – – both of us have a penchant for considering Indian food appropriate only in winter and Italian food only when it’s exceptionally good. As we searched for the address where Kerry was to conduct her business we caught a glimpse of a restaurant called Ann’s Grove. I did a quick Google search and learned that It was a small family-run Caribbean place. It looked far more interesting than any of the places I had unearthed. Ann’s Grove was compact but not crammed. It’s bar however was both compact and crammed, mostly with rums, as Kerry noted. But then what should one expect in a Caribbean restaurant? I tell you this just for a little atmosphere. We had barely sat down when Ann herself came over to welcome us and proudly told us that she was the chef and owner and pretty much general factotum. A slight man, who seemed as if he wished to disappear inside of himself, whom we later learned was Ann’s husband, was bussing and waiting tables. There were no menus but Ann was asking us if we fancied chicken or goat or …. This was a little bit disconcerting. Without a good grasp of what a Caribbean restaurant might offer, we found ourselves hard-pressed to make any decisions. But Kerry could read the offerings on the wall above the counter and we settled on oxtails with rice and peas (I forgot that peas really means beans!) and a chicken roti. We would share both dishes. Another restaurant offering a box of tissues rather than napkins/serviettes. Oxtails with rice and beans. Honesty is the best policy. Peas are green. Chicken roti. Ann also suggested drinks. Kerry ordered a guava soda and I had a mauby soda. I had no idea what mauby was but I was feeling adventuresome. Not until I got home and was able to do some research did I learn that it is made from the bark of the mauby tree. Claimed by some to have diuretic properties and by others to cause diarrhoea the first time one ingests it, I was no longer feeling quite so blasé about my drink choice. So far, so good. Thanks for asking. Towards the end of our meal, the phone in the restaurant rang followed immediately by loud wails of anguish from Ann. When she had more or less regained her composure Ann came over to our table to apologize for the commotion. Between her accent and her obvious distress, piecing the story together proved challenging. Someone had died. We got that part. That the said someone lived in Barbados and had recently been put into a home, we got. Beyond that, it was anybody’s guess. As near as we were able to interpret, Ann’s father-in-law had died. And she was the target of some feuding family because she had opposed putting a 79-year-old Jesuit priest into a home. And now see what had happened. If he hadn’t been put in the home he wouldn’t have died. At least that was the way Ann seemed to see the situation. Do you see our difficulty in untangling this version of the story? Either they do things VERY differently on the Islands or he wasn’t a priest, or he wasn’t a Jesuit, or he wasn’t a father. Or he was a father but the spiritual kind. That explanation could not account for the claim that he was her husband‘s father and her father-in-law. I am quite sure a logical explanation exists that could dispel our confusion. But interrogating one who is grieving and so recently bereaved is not considered polite anywhere. So we offered Ann our sympathy, reassured her once again that we were not in the least upset, and left in possession of a riddle we may never solve and a doggy bag of delicious Caribbean food.
  3. Let us try this again. This contraption consists of four parts. There is a wooden base with a projection. There are three stainless steel “plates”. Each of these three plates has an oval hole cut in it which fits over the projection on the wooden base. The underside of each of the plates is felt-covered.
  4. I have two of my favourite cuts of beef (chuck eyes) in at 54.5°C for 24 hours. These were a gift and I’m looking forward to enjoying some perfectly cooked beef tomorrow evening.
  5. Apparently our photographs are not as good as I had hoped. What you are looking at is a wooden base on which perch three stainless steel oval something or others with the upright piece on the wooden base fitting neatly into the oval hole in the stainless steel pieces.
  6. But if you look very closely you’ll see there are three of these things stacked on a wooden base. They would not be much use as a lid because of the hole in them.
  7. Anyone like to take a stab at this:
  8. Ruby, the pinkopotamus, has been re-homed.
  9. They are basically a dense lemon cake with a lemon glaze. Nothing wrong with them at all. But if you were to eat one I doubt if you would feel the earth move.
  10. Lemonies glazed but not yet cut into bars. Thanks to @Kerry Bealfor the recipe and the revised name. The recipe writer called these “Lemon Brownies”— so wrong. She (Jill) had good intentions. Brownies are easy. So are these. Yet one who plays fast and loose with language must be held at arm’s length as far as trustworthiness goes. The recipe calls for 6 tablespoons of zest and 5 tablespoons of juice. Assuming, as I am wont to do, that any lemon worth its salt will yield 1 tablespoon of zest and at least 2 tablespoons of juice, then according to the recipe, we require 6 lemons. Lemons don’t grow on trees. At least they don’t in Ontario. And you can make an awful lot of whiskey sours with 6 lemons. Two will work just fine with enough juice left over for a couple of stiff drinks. If you are in the least doubt shall we say, of the virility of your lemons, add a couple of drops of lemon oil to the cake and to the glaze. I did. Cheers. P.S. If you expect to get a layer of glaze as thick and luscious as that shown in the photograph, then you will need much more glaze than this recipe supplies. Here Or
  11. You are so sharp one day you will cut yourself.
  12. So to make damn sure that resistance is futile, two of my friends, @Kerry Beal and @patris conspired to make sure I received this: I don’t trust myself to open it.
  13. I know, I know I’m trying to sneak a non-food item in here. But how could I not share this little motorbike with its Timex clock with you? @Kerry Beal spotted both the plate and the motorbike in a thrift store today before our lunch. The bike will be a gift for my number two son. The plate will appear elsewhere with food on it. (I am getting closer and closer to @liuzhou‘s teardrop plate which I have already confessed to coveting.)
  14. @Kerry Bealand I returned to Celadon House today since we were in the vicinity and knew we had enjoyed our meals there previously. We started with ginger tea for Kerry and a glass of water for me. I regret that there are no photographs, not that you don’t know what these two things look like, but the water glass was very attractive. I meant to share it. Spicy calamari with their very addictive vinegar-based dip. Four Season Beans. Twice cooked green beans with ground pork and chilies. For me this was a to-die-for dish. Garlic Mushroom Gambas. Button mushrooms and Spanish onions with garlic and chilies. There is no way that you can prepare mushrooms that I won’t like them but this might be my new favourite. Coconut chicken and rice for the table. The dishes at this restaurant are unique. None of them come from the freezer and none of them are reheated in the microwave. It is a nice change from some of the Asian restaurants where every dish tastes the same no matter which restaurant you choose. We were able to look back at the meals that we had posted from Celadon House and choose dishes we had never tasted before. Another reason to love this forum.
  15. Lest you think I have posted this not only in the wrong topic but perhaps even in the wrong forum.... When Kerry goes away and visits an expo/food show/airport lounge, she grabs some pens for me. I think she outdid herself this time. Before anyone gets their knickers in a knot, she had already made the rounds and this was what she called her “pen round”. She was quite open about it to the booth attendants and they willingly handed over pens! I think I’m good for a while — especially since I have just rediscovered my fountain pens! No worries. I will make sure some of them find a home where they will be welcomed. (It might be stretching it just a little to say they are food related but each one of them promotes a food product being exhibited at the trade show of the PMCA.)😋
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