Anna N

I knew when I made it that I would make sufficient for a few meals. I still have enough to freeze for one more meal. I used only 8 ounces of beef.

Baked potato topped with planned over mince. Lightly dressed (soy sauce and toasted sesame oil) sugar snaps on the side.

Serve it with a mango lassi on the side.

Wuss! What happened to Theatrics?

Duck first!

Sourdough bun split and lightly grilled with smoked duck on one half and Braunschweiger with red onion garnish on the other.

I have watched them do it here in the markets and they wield that cleaver with such confidence and speed that I don’t think the bone would dare splinter.

Yes, she made them! Puts mine to shame.

Last evening my very talented granddaughter brought me this plate of tiny nori-wrapped smoked salmon, cream cheese and cucumber bites.

I agree. I have known people who like them so dry you could sprinkle them. I like them with curds large enough to scoop up on my fork yet still moist and creamy. Like others, I find Ramsay’s eggs most unappetizing.

My favourite garlic when I can get it. No smashing about to get the cloves apart and chasing them around the kitchen. No struggling with the skin. All the pluses of garlic with none of the cons. 🙂

Well if she didn’t say it, she could have so I will continue to believe she did! But in truth I am the cheapest drunk. While I might venture more than one drink in the safety of my own home wIth only the walls as witnesses, I am unlikely to risk more than one drink in a public place. Edited to add I just realized that that’s not entirely true.. As long as I am surrounded by family and friends that I trust, I will sometimes drink a little more than I should

Not sure why the sad face emoji. Hope I was not misunderstood. I was merely attempting to make a joke of your wide ranging knowledge.

Interesting. Where did you find this ingredient?

Step one: put the cilantro roots and all on the compost heap. Seriously, I don’t have anything to offer you that I can say I have made but when I googled your ingredients I come up with some very interesting dishes. That is where I always start when I’m stuck as to what to do with ingredients. I may never follow to a T anything that shows up but it does get the creative juices flowing. PS. I think this could be the beginning of a wonderful new topic.

I think Lipton’s beat us to it.

Memories of Peg Bracken (I Hate to Cook)! If I remember correctly it was a beef roast and it was placed in the centre of a very large piece of foil with the onion soup sprinkled over it. The package was sealed and placed into a baking dish in case it leaked. It could be opened about an hour before you expected it to be done and carrots and potatoes added. I remember it being quite tasty.

Surely I do not need to quote Dorothy Parker to you! I can barely handle one.

And the potential for spraying your kitchen with salmonella.

Braunschweiger and red onion on toasted rye.

A quick salad with romaine, cucumber, tomato and smoked duck. The dressing is Renée’s caesar.

Not as far as China. Not even as far as my home in Oakville which is about 30 minutes away but they do appear to deliver using one of the meal delivery outfits.

That is the place. It is always crowded. Yesterday it was packed so full that we were having difficulty conversing because of the noise level. And if you look around there is not a single non-Caucasian face in view. Apart from the staff, there are few who are not seniors. To me it is a fascinating demographic for an Asian fusion restaurant.

I wish. I’m sure you are aware that it is a software issue. I try to catch but I am not always successful.

Today I expressed a wish to eat somewhere familiar. Some days you crave novelty and some days not so much. So after taking care of some business and doing some grocery shopping we had lunch at an old familiar place, Lemon Grass. A glass of Pinot Grigio for me. A glass of Pinot Grigio for me. Ginger tea for Kerry and our rice. Shrimp salad roll with a pleasantly spicy peanut dipping sauce. crispy duck which we shared. with peanut dipping sauce for Kerry and orange sauce for me.