Anna N

I think Jo is having us on a bit. But I could be wrong and your theory was my theory if the story had some credibility. Jo always comes through so I’ll just stay patiently by my iPad, iPhone, and iWatch, watching.

You are right and I am wrong. Thank you.

I liked scrambled eggs simmered in salsa so much that I did it again. This time I added a smidge of sour cream and corn tortillas replaced the toasted rye bread of my first iteration of this dish. Sort of like breakfast crashed into snack food.

Uh? I’m confused but willing to be put straight. The Edmund Fitzgerald went down in Lake Superior in 1958.

The Art of Flavor by Daniel Patterson and Mandy Aftel. He is a chef (Coi) and she is a perfumer. Offers some interesting, doable recipes to hone one’s understanding of how to build flavour.

Long pig.

Not many of us would take on such a challenge especially for our own wedding. Good that you were pleased with the result.

On the way to Kira’s dinner. A grilled cheese sandwich made on the Control Freak. Both sides perfectly browned and the cheese melty inside (130°C). If we were better scientists we might even be able to tell you how long it took.

One of the first thoughts that came to my mind but it’s not very practical to take into the emergency department or the clinics.

After Kerry finished rounds this morning we were footloose and fancy free so headed off to Mindemoya. We did wonder through our favourite hardware store but escaped without spending a penny. Then we headed off to the grocery store where we did not get off quite so lightly. We spotted this and at first we just walked away from it. But then Kerry said, “Shouldn’t we take one for the team?” And so These are some of the other groceries we bought. The two apples are ones that I have never tried before. One is a Jazz and the other is an Envy. I know they have been talked about elsewhere on the board recently. Lots and lots of butter for lots and lots of baking. After grocery shopping we wanted an ice cream but the damned ice cream parlour in Mindemoya was closed. There was another ice cream parlour on the way out of town once we saw it was offering Chapman’s ice cream we opted to wait until we were back in town. Pralines N Cream for Kerry. Butter pecan for me. Both in Belgian waffle cones.

Just wondering were the shrimp fresh or frozen?

We are surely loved up here. Look what one of our favourite nurses picked for us.

Apparently Kerry cannot be disobedient because I am now trying to finish her cocktail. It’s a dirty job but when you have a best friend it’s what you do. She has moved onto a Brothers Perryman. Here’s hoping she can pour me into my bed later.

I am always intrigued by the notion of rhubarb and savoury dishes. But every year I get just enough rhubarb to make a crisp or crumble, never enough to play around with in other ways. Maybe next year.

I didn’t choose the name. It was chosen perhaps by the recipe owner, JENNIFER MCLAGAN. She is the author of Fat, Bones, and Bitter, among other books and has won many awards. Or the choice may have been made by the editor of the magazine. Whatever you call it, it is quite delicious. The photograph that accompanies the original recipe also shows an abundance of sausage. Incidentally if you read the headnote to recipe you will note that it can be made without the sausage. Perhaps, then, the sausage was an afterthought! I think most of us have in our back pocket one or perhaps 100 recipes that opened our eyes to new flavours or new flavour combinations. This was one of mine. What say you one and all — any recipes that stand out above all the others for their revelatory nature?

Roasted pepper salad.

Kerry found them at Costco when we were in Sudbury quite some time ago and they are still holding up.

I’ve done something similar many times. This was different. Scrambled eggs rather than poached eggs.

A few days ago I mentioned that I was interested in making scrambled eggs simmered in salsa. I had run across the idea on the website, Ideas in Food. When I explored further I learned that it was a well-known Mexican dish, huevito en salsa. Yesterday Kerry found salsa at the grocery store and brought home one bottle of spicy and one bottle of mild. This morning I scrambled some eggs, combined the salsas and brought them to a simmer, added the aforementioned scrambled eggs, toasted up a slice of rye bread and breakfast was done. Perfect if you are hung over because even then you can surely remember two eggs to one cup of salsa. I am guessing you could easily gussy it up with greenery of some sort, cilantro or parsley, but that was not going to happen this morning. Kerry also brought home some sweet peppers yesterday and I went to bed thinking of how to use them. I recalled a recipe that I made many years ago and I knew I had found it in our freebie LCBO magazine, Food & Drink. I didn’t have very much hope that I would find it again so imagine my joy this morning when I did. Stay tuned for more details.

Like this?

That’s what I thought, too. There are e-books and there are Kindle books. All Kindle books are e-books but all e-books are not Kindle books, as I understand it.

And whatever you decide on as the perfect solution will be perfect only until you acquire one more tool which will not fit in there.

Dinner tonight was a cooperative affair by two somewhat tipsy cooks. Marcella Hazan’s Garlic-scented Tomato Salad. Despite it being the wrong basil and the wrong olive oil and even the wrong vinegar this was so good that I put the dressing in to a glass and drank it after I had finished the tomatoes. Scallops on cheesy polenta (made in the Instant Pot) with snow peas for bit of colour— instead of parsley.

Well not quite. And in sympathy the green cherries are embarrassingly red.

I am She Who Eats (SWE). Kerry is She Who Makes Poutine (SWMP). I am sure she will answer you when she gets back from her expedition to various retail places.