Anna N

And you would have been most welcome. We would’ve introduced you to all the farmers we know.

Thank you for showing as not only the meal but the progression of the meal. I found it very interesting. Love that tiny suribachi.

Oops my mistake. I was just looking for a photograph of the Glen Abbey golf club. Didn’t realize it was going to give you a tour of Oakville complete with skydiving lessons.

Indeed it is. One of my favourite things in the whole world.

Dessert for me!

Dinner tonight was a DIY tempura/fondue. Asparagus, broccoli, tiny mushrooms, sugar snaps and shrimp. The only reasonable place to have such meal was in the kitchen but the seating (stools) is quite uncomfortable. Kerry mixed up the batter using some Trisol. It made for a very crispy coating.

We went down to Max with the intention of delivering something but we couldn’t leave there empty-handed now could we? And since we wanted to do a tempura meal tonight we had to stop in at the grocery store in Mindemoya again. Bacon and sausages from Max. We really wanted his beer sausages (click) but he’s putting on a show tonight for the first anniversary of the brewery. All his sausages went down there! It’s in Gore Bay at the brewery and $10 will buy you a beer and a sausage on a bun. From the grocery store: butter, sugar snaps, broccoli, asparagus, tonic water, sweet potatoes, cottage cheese, and sour cream. We asked Max to recommend a place for lunch in Gore Bay and he suggested the Golf & Country Club. Sounded a bit fancy to me after all I live right next to the Glen Abbey Golf Course in Oakville! See. Gore Bay Golf and Country Club. Wayback in the dark corner on the left is the pro shop. But this Golf Club has something to beat Glen Abbey by a longshot: Old Dutch Potato chips. Lunch: Kerry’s lunch. Cobb Salad. My lunch. Toasted clubhouse. We still think Max is a great butcher. Will look elsewhere for our dining recommendations. Kerry grabbed a few shots for you of the outside of the restaurant looking across the golf course. It was somewhat surreal to be sitting in a restaurant in Gore Bay watching the Canadian Open in my home town of Oakville on the big screen TV.

I abandoned the conversion business years and years ago but I think Kerry is into it.

Good morning. It is a dull, dreary and cool morning. The high today is not expected to be any more than 19°C. Even with all the lights on in the townhouse it is still dreary. Kerry has gone off to clear up things in the hospital and then we are going to head down to Gore Bay again. We are returning some pork ribs to Max after we have sous vided them for him. Not sure what else we might get up to at that end of the Island. Just look at that lowering sky!

Shain, Sounds and looks similar to what we call an “icebox cake”. Uncooked? Allowed to meld in the fridge?

This one sounds very interesting although I’m fairly certain you didn’t mean sewer soy sauce. Or did you?

The secret is to saw off the base a little higher up than you would like to. You do it when the corn is hot out of the microwave. Grab the other end with a towel and then saw off the stalk end higher up than you think you need to. This makes sure that there is room for the cob to slip out. Even tonight I made the mistake of trying to get a little more corn out of it than I should and consequently had to fight to get it out! Don’t make my mistake.

A little blade steak for dessert. Served along with a double helping of Girl in the Kitchen by Stephanie Izard.

First (not great) corn of the season. A bit on the starchy side. But on an Island “fresh” and “local” need to be taken with more than a grain of salt.

Kerry and I have been discussing the colour of egg yolks. My research suggests it’s feed related. Kerry thinks it might be also be breed related. Here are three eggs all from the same carton all from Pike Lake Farms and it is amazing the difference in the colour of the yolks. Just saying......

Yes I think the only changes were prefaces and possibly photographs added. I do not believe the original text was revised in anyway.

The ones I see are called cottage rolls and are not smoked so perhaps we are talking two different things. It could happen. See here.

Doesn’t look as if Kerry will be returning to the fold anytime soon. And anyway she won’t be able to drink tonight. I am taking the opportunity to enjoy a little Grouse. I did no cooking today so it will be catch as catch can for both of us as far as dinner goes. I am thinking about corn on the cob done in the microwave x 4 minutes, its base sawn off so it slips out of its shirt cleanly, and slathered in butter and perhaps drizzled with lime juice. But first there’s the matter of a little Grouse.

So somebody in ER put a bee in Kerry’s bonnet about something to bake so she had a little time with no patients and slipped over to the grocery store to grab one ingredient. As if – – – Unsalted saltine crackers (how can they be saltines if they’re unsalted). She could have a liberated unsalted crackers from from the hospital! That’s what happens when you only have a short time to do your grocery shopping. Sirloin steak was on special but all of the offerings were too thin and too trimmed. Further delay as she waited for the meat department to custom cut the steak for her and then for her to persuade them to sell it to her at the avertiser sale price. Scallions, cucumber and corn make up the rest of the haul. As soon as the groceries were unpacked she settled in to baking. Of course the phone rang. She left here with dust clouds following. Hope it doesn’t mean a trip down to Sudbury in an ambulance!

Good morning. It’s a bit brisk this morning and it has rained overnight. Breakfast was a chunk of Valdéon blue and a very ripe pear. Critics will note that the proportion of fruit to cheese is lacking in finesse. I hate to waste a pear! Kerry is on call until tomorrow morning so not sure what may happen today.

I, too, was underwhelmed.

Good golly. I don’t think there is a supermarket in southern Ontario that doesn’t carry cottage hams!

I, on the other hand, slice it, double wrap two slices together in plastic wrap and, if it seems to make sense, put all the wrapped slices into a Ziploc bag before freezing.

I am getting this “meal kit — some assembly required” stratagem down to a fine art. I have lightly toasted and chopped the nuts ready to add to the salad. The olive oil and butter have been measured out. I have peeled but not yet minced the garlic. The green beans salad is mostly put together although I have not yet added vinegar since I am of the opinion that to do so will guarantee that I have olive coloured beans! Whether anything will get a garnish of parsley and/or basil remains to be seen. It takes mise en place one step further than is usual and makes allowances for my almost inevitable brown-out at the end of the day.

I will check it out. Thank you. I will even add it to my notes of things to accomplish. Doesn’t give it any bigger guarantee that it will actually happen but I like to convince myself it does.