Anna N

Leftover chicken-flavoured Rice-A-Roni cooked yesterday with some spinach and some chicken breast and served for breakfast with a fried egg.

@liuzhou, I have never been to Vietnam and I’m never likely to get there but I’ve had bánh xèo in Toronto so for once I can relate to something you enjoyed!

Chicken Rice-A-Roni with spinach and a cooked chicken breast. It wasn’t awful. I used no additional salt so I didn’t find it extraordinarily salty. I was a little surprised at how long it took to make what I would’ve thought of as a fast meal. Between browning the pasta and then simmering long enough to cook the rice...I knew there are many meals I make from scratch in much less time. I had intended for the vegetable to be broccoli broccoli that I thought was in my crisper was not. Definitely will not go into my regular rotation but I’m glad I tried it.

Oh my gosh @patris. They are just gorgeous.

I am certain it will be available because it is being advertised on Canadian TV. I have looked for it because I simply want to try it but so far I’ve come up empty-handed. Perhaps I’m looking in the wrong stores or I’m looking in the wrong places in the stores. According to the ad that I saw the suggestion was that it would be found next to the fresh eggs.

Easing my way back into Japanese food. Teriyaki chicken wings, miso soup and rice with sweet simmered shiitake mushrooms. Japanese pantry will need to be re-plenished.

Not quite sure if you’re throwing down the gauntlet or not but I’ve just taken a couple of duck legs out of the freezer to defrost.

I have never had nor ever understood carnitas. At least I don’t think I have. But the idea of making duck carnitas I find very appealing. And certainly cooking the duck legs sous vide initially seems very sensible. Might have to give this a try since I have some duck legs in my freezer.

Thank you. It is a Japanese dish and it has a ridged surface like a grill pan.

A small salad and duck with orange sauce over rice from my freezer.

Oh thank you, Lord. I was afraid they came from Buffalo.

The porky things were a gift. I can’t tell you how they are made. As for the shrimp they are absolutely nothing special. In truth, I had to trim off the freezer burn from them. They are black tiger shrimp size 16 to 20 and had been in my freezer a bit too long.

OMG. I think these are the best I have ever had. They were a gift. I am blessed.

Look what arrived at my house today. Ask and you shall receive if a certain person “eaves drops” on your postings. @Kerry Beal has now committed me to no longer being a Rice-A-Roni virgin.

Now we are talking some serious porky goodness.

Untraditional and inauthentic three colour rice bowl. Japanese rice, blanched sugar snaps, scrambled eggs, slivered ham and pickled ginger.

Where is that green emoji?

When one doesn’t have easy access to the grocery store or for many other reasons one is happy that other options present themselves. Perfection is the purview of only a few of us. The rest of us deal with life as it presents itself.

Miso soup with a poached egg. Miso–butter marinated grilled shrimp.

Food adulteration vs cultural appropriation. There is no end to the infamy.

Yes. I had come across that and found it quite amusing. As if one can actually trace the DNA of a meatball!

I kicked “proper” out of my dictionary when I hit 70. Edited to add that it appears to have a credible pedigree.

Your heart is in the right place. But much as I dislike wasting food I could not bring myself to waste even more good food trying to turn these from a pig’s ear into a silk purse. Actually I’m the kind that would much prefer to turn them into a pig’s ear which I’m sure I’d enjoy.

I think I would enjoy reading this. Too bad it’s not available in Kindle.

We had a very delightful and different lunch today. Kerry was on a mission to find some suitable wines for the upcoming Chocolate and Confectionery Workshop. The second winery we visited was The Good Earth Winery. Since it was just about lunchtime and they offered lunch in their bistro we took advantage. This building houses the bistro and the tasting room. The cooking school and pantry store are housed in these buildings. We managed to consume most of this charcuterie offering without too much difficulty. And then we shared this braised lamb shank with chickpea mash, caramelized onions and thyme jus. I washed mine down with a very small glass of Pinot noir.