Anna N

caramelized onions and blue cheese on toast.

Orzo with bits and bobs of previously roasted vegetables and some leftover duck breast.

some speculative ideas concerning why everyone seems to be baking bread in the midst of a pandemic. "And then there's that survival aspect —we realize we're not masters of this earth, there's this little virus that can take us all down, and how do we reconnect with being part of natural living systems? Cooking [is] one of those things that connects us to natural living systems. Food is one of those things that connects us to the earth." Click

Why not indeed. You go for it and enjoy every bite.

You had my heart beating fast right up until the canned peas. 😂

Little patience for photography this morning hence the rather strange looking breakfast. Nothing more than white toast with leftovers of duck breast and roasted tomatoes.

Strangely I had exactly the same thought.

Strange thing about price gouging. In my province at least it does not seem to have been very clearly defined. Figures like 5 to 10 times the usual price are being bandied about. “(Premier) Ford did not specify how much of a price increase would constitute price gouging, but said it was something any Ontarian shopper would be able to recognize.” Citation. So it’s a bit like pornography I guess. I’ll know it when I see it. But without a clear definition of what constitutes price gouging it’s pretty hard to report it.

Duck breast, roasted broccoli and roasted Campari tomatoes.

Not often I have anything sweet for breakfast. Strawberry jam on commercial white bread. Such bread usually has a high sugar content and thus makes fabulous toast.

I do feel for you but I have to say that Amazon came through for me with a piece of essential medical equipment. I ordered it one day and they promised delivery the next day but managed to get it to me the same day that I placed the order.

Peaches and raspberries (commercially frozen) with cream. Might have been a whole lot better had I waited a little longer for the iciness to retreat.

Just wanted to add that it was not from @Toliver’s post that I bought this one but something that came in my email. I don’t ever want him to feel responsible for my bad decisions! I love reading his posts.

Campari tomatoes are Next — they’re starting to wrinkle.

Well thank you. Now I see the onions we are discussing.

Did not work for me. It requested a ZIP Code which I don’t have. No onions seen..

I fell for this one but I’m sorry I did even for only $1.99. Most of the recipes I’ve looked at make enormous quantities. I can do the math but then I’m left with all kinds of leftover ingredients. Your mileage may vary.

Mushrooms which were about to go mushy roasted with some garlic and some butter and served over lightly toasted bread. not pretty but tasty.

Well. Well. Well. I found my “Russian” salad recipe on a Danish site but they think it’s Italian. 😂 Italian Salad 1 cup peas -- cooked 1 cup carrots -- cooked 3 tablespoons mayonnaise 1 tablespoon sour cream 1 teaspoon lemon juice 1 dash garlic powder1 dash paprika I won’t swear to it but I am pretty sure my mother-in-law used a can of peas and carrots. I despise canned peas and carrots but I enjoyed the salad. Go figure.

Nope. That definitely isn’t it. Lab assistant was busy so I did it myself and I know that I adhered to all specifications.

Can you point me to a recipe for this? Did you use the Japanese roux blocks?

Lol. My Danish mother-in-law made a Russian salad. It was actually quite good. Peas and carrots and lots of mayonnaise!

Here. CNN) — It's safe to say no one in the world is sitting down to a three-plus hour, eight-course dinner costing hundreds of dollars at any of the top fine destinations around the globe. The pandemic's stronghold has all but made it impossible for luxury restaurants to keep doing what they were doing prior to the shutdown. On Wednesday night, however, one of the world's best restaurants, which (temporarily) closed its doors when New York City pressed pause, did a 180. Three Michelin-starred Eleven Madison Park, known for providing diners with a luxurious, unparalleled dining experience, among the most memorable in the world, is reincarnating itself. Starting Thursday, it will use its resources to become a food commissary to support New York City's first responders and others in need.

Like the virus, stupidity respects no boundaries.