Anna N

Just a few of the 80+ chocolate chip cookies I made for my daughter this morning.

Ain’t it great?

Good grief. I thought it was an esoteric hangover cure involving raw eggs.

What is in the mason jar?

Before I quite had my eyes open this morning I was asked if I could produce cookies for a “do”, my daughter will be attending. After an hour or two of slaving over a hot oven, I realized just how hungry I was! I was not willing to take a lot of time out of my day to make breakfast. But yesterday I had made some Japanese pork which was marinating in the refrigerator. I sliced it up, took the least attractive end piece, added some pickled cucumbers and some tiny tomatoes and breakfast was ready.

Thanks. I am just so happy to discover that by never knowing a papaya, I wasn’t missing much at all! Life is full of tasty things. I am quite happy not to meet another papaya — ripe or otherwise.

Salmon and Egg rice bowl.

Thought it was time that I became more familiar with a papaya. Have to say that I don’t find it much more interesting than the melon. It has an amazing look but I would have to force myself to actually eat much more of it. I have had two or three spoonfuls. I suspect, like many fruits, it is probably quite luscious when eaten where it grows. It lost something in transportation. 😂

Chicken hot pot. This was loosely based on a recipe in Donabe: Classical and Modern Japanese Claypot Cooking.

Rice bowl with (canned) salmon, cucumber and scallions.

Looks great. Thanks for sharing.

Is there ever a bad time to have a good Negroni? I haven’t found one yet.

Can’t say that I’ve ever thought of eating bok choy raw. Did you find an alternate use for the stems? I’m just curious. I have some baby bok choy in the refrigerator and I will certainly be sampling it raw.

Dorie Greenspan’s Double Ginger Molasses Cookies. Since my food stylist is on vacation I thought I would take to heart the observation made earlier in another context by @Chris Hennes— choose the most attractive specimens and only photograph those.

Interesting! I have read about it somewhere but I’m very surprised that it actually happened. The power of yeast always surprises me though. Looking forward to your report when you finally cut into it.

Even though I wasn’t tempted even a little I still thank you for doing this.

Today while we were driving around the Asian part of Mississauga @Kerry Beal spotted this. Knowing that we were in a bit of a rut in terms of places to eat lunch we decided to give it a try. Squid tentacles (Grilled) with a vinegar sauce. Lechon. Lumpia Shanghai. Both of us brought leftovers home. Could not resist a photograph of the front page of their menu. It says so much about Filipinos and their food culture.

Spotted while shopping at an Asian grocery store today. Resisted.

Tomato salad with soy dressing. Here.

Japanese Style barbecued baby back ribs from The Japanese Grill by Tadashi Ono and Harris Salat and grilled potatoes.

Don’t do it!

Wow! Amazing.

Pickage. Not from my garden which I don’t have but from my daughter’s garden. There is no room for a garden I say. But if you study this photograph the shadow pretty much marks the demarkation between my property and my neighbours’. They are not being deterred by lack of space! Amazing people. They are elderly Asian people who speak no English but manage to express their kindness wordlessly. They have had quite the crop of tomatoes and various herbs etc. from this tiny space.

Thanks. The flesh was rock hard. I would not be surprised if more guidance was given; I just don’t think it was remembered.

And the reveal! It’s definitely a melon. It is definitely much too under ripe to eat. A taste suggested a lot of sweetness without much of anything else. Unfortunately there was nothing more to do with it than bin it. Thanks to all for educating me.