Anna N

No photo. Two toasted heels of bread with ketchup and this time I went a bit up market and added some HP sauce.

How do you use these dried fruit?

But they certainly beat a bowl of cereal or a bran muffin.

I can plan meals for a full seven days from Sunday to Sunday. It’s a piece of cake. The problem is by noon on Monday my interest has been caught by some recipe or Idea I’ve seen on the web or elsewhere and there goes my careful plan. And so it goes and I can’t change.

Best lunch I can remember in forever. Well almost forever. @Kerry Beal And I found ourselves in Milton today to take care of an errand. We took the opportunity to return to The Grand Chalet also apparently known as Tony Spiducci’s. I had a glass of a very nice Merlot. Kerry (the DD) stuck with water as usual. The antipasto platter. Delicious. Out of camera range was a basket of fresh bread and a saucer of oil and balsamic for dipping. The lamb spiducci combination platter which we shared. An additional 10 spiducci also shared. They know how to do these little skewers to perfection.

Today I found this in a thrift shop in Milton, Ontario. Having done a fair bit of research on Japanese customs and cuisine I understand that matching tableware is most untraditional. Dishes are chosen very carefully keeping in mind not only the food but also the season. There are even guidelines as to how food should be placed on the plate if the plate is square or oblong or rectangular or whatever. But I also know that the Japanese are very open to new ideas. The colour and the shapes of this tableware called out to me and for less than $10 (with the seniors discount) I couldn’t resist. Perhaps I will use it as a set but more than likely I will mix and match it with other pieces that I have. It Is very hard to accumulate enough dishes to cover all four seasons! It is even harder to figure out a way to store them all. Also in the same thrift store @Kerry Bealspotted this mug: I could not resist.

It intrigues me. And at some point I might even feel a need to experiment.

Here.

Fried potatoes (I had part of a russet potato left over from an earlier project today), celery pickled in fish sauce, spinach ohitashi and beef tataki with ponzu sauce.

Thanks very much for posting the video. I have a better understanding now of the beast. I still don’t want one but if I had a kitchen that was 20 feet long and 8 feet wide and a bank account that could barely hold its contents I would be tempted to play with one of these.

Sounds very tasty. I wonder how well it will store. Will you attempt to freeze any leftovers? My thought is that it should freeze just fine.

Sometimes you just HAVE to share news of your good fortune! This past weekend @Kerry Beal cooked at the Dickson Eggfest. One of the goodies in her loot bag was this: And today she made a gift of it to me. I am still pinching myself. 😋

Thank you. Thank you. Like @liuzhouI love liver and onions. I did spend much of my childhood eating school dinners in the UK just like him but I don’t ever remember acquiring a dislike for any of them. Perhaps I have a very selective memory.

Ham ‘n’ eggs my way.

Romaine with miso dressing and beef tataki.

Yep roast them. Does wonders for blah strawberries too.

I am sure that is very true. Something we notice in other cusines.

I have to say @shain, that I have visited two Georgian restaurants in the GTA (Greater Toronto Area) and I don’t recall much of what you’ve been eating appearing on their menus. I am guessing like so many restaurants representing other cuisines the menu caters a little too much to the demographics of the populace in which they are located.

Leftovers! Who knew? Pressed rolls with leftover duck and leftover spinach. Still practising.😊

Have both the hardcopy and the Kindle version. I am definitely on the fence about this one. Not sure at the moment what bothered me about the book but something certainly did. Perhaps I should revisit and discover what it was rather than cast aspersions without any back up. 😯

Yes! Yes! Yes!

My (mis)interpretation of chirashi don - scattered sushi on rice. I did OK until I attempted to be neat. Seasoned broccoli was stirred into sushi rice which was then topped with scrambled egg and garnish of broccoli florets. Proof that sushi is not really about raw fish.😊

Perhaps one of our French-speaking members will help translate the linked recipe? I am thinking of @frogprincess or perhaps @jmacnaughtan if they have time.

But that’s OK since you don’t want to make candied melon. But you should be superb at making paella. 😊

But it also appears to give a link to a recipe for making your own. It’s in French but not terribly difficult to understand if you have some high school French in you.