Anna N

“Wasabi” carrot pickles. Actually the recipe calls for horseradish rather than wasabi since real wasabi is almost impossible to source. I suspect that these would appeal to @HungryChris who is not afraid of a little heat. Here.

I would contact Anova. This doesn’t seem right to me and I am/was a great fan of the ANOVA. I switched allegiances to the Joule but not because of any issues with the functionality of the ANOVA.

Having raised three of my own all I can say is don’t sweat the small stuff.

Rice bowl with planned over Vietnamese chicken.

Asian pears with lemon, and radishes. I made the Asian pear pickles once when @Kerry Beal and I were up in Manitoulin. They were very good. The radishes are quite pungent when you first open the jar.

Vietnamese caramel coconut chicken with rice and peas.

Just little sumpin’ sumpin’. Toasted rye with cream cheese and speck.

Yep. Sometimes it’s a blessing that a grocery store is well out of my reach on a moment’s notice.

I’ll book my flight!

@rotuts, That is beautiful looking steak for a sandwich or anything else.

Thanks muchly for mentioning Smitten Kitchen as a source of cold noodle recipes. I love cold noodles and she has a number of recipes that are quite appealing and very easy.

And have the means to reach it (encompassing both the meanings of means.)

Those were the days before they put their cooking stuff behind a pay wall.

Nothing like that available where I live. Buying fish at the supermarket is always an iffy proposition so I rarely indulge except perhaps for some mussels and at one time I might’ve bought a lobster or three.

Chinese eggs and tomatoes.

I am SO jealous.

For those who don’t have access to the New York Times Click

Ah thanks. I was not going back far enough.

It’s not easy to make leftovers look attractive even if they came from a fabulous meal at a winery! I enjoyed them with a side of Suspiciously delicious cabbage. The cabbage was pleasant enough but hardly life-changing.

I don’t even see any corn.

Hot smoked salmon combined with lemon juice and cream cheese and spread on crispbread before being decorated with some preserved lemon. On the side ate Campari tomatoes and celery slivers.

Of all the things I notice! There are seeds in the limes. There are no seeds in the limes available to me!

Sticky toffee pudding with apple compote and vanilla chantilly.

What can I say? I am a cheap drunk. 3 ounces at lunchtime is about my limit. I thoroughly enjoyed it and was still able to walk out of there under my own steam.

Another Wednesday before the Chocolate workshop, another trip down to Niagara-on -the-Lake with a load of supplies and another lunch at a winery. This time it was Ravine Vineyard. I found it quite curious that they asked if they may bring bread to the table — as if they needed permission! I am guessing they must’ve had some issues over bread in this gluten-free world. Permission was granted. I enjoyed a small pour (3 ozs) of the wine they recommended to accompany my entrée but having very little couth I finished most of it by the time said entrée arrived. It was a lovely Cabernet Sauvignon. We each selected from the prixe fixe menu and then shared as you do. Crispy Humboldt Squid Mixed Greens Salad. Then we got busy talking and forgot to take photograph of each of the entrées before we had divided up the meat! So each plate has pork and beef on it. Roast Ontario Harvest Pork Chop. Ontario beef short rib. Our server asked us about dessert as she took our order and we both said we doubted we would have room for dessert. She helpfully suggested that she package it up and bring it with the bill. We both opted for the sticky toffee pudding with apple compote and vanilla Chantilly. Perhaps I will remember a photograph later when I have room to enjoy it. I will simply say that this was a meal to remember.