Anna N

So a while back while I was waiting for a medical procedure to be done another patient who was waiting for the same procedure and I got into a discussion and somehow, I can't imagine how, the subject turned. to food. It just happens that this other patient is a server at a restaurant in Milton, Ontario called Pasqualino's. He was prordly bragging about the gnocchi made in the restaurant. It is made by someone who normally works in construction but is brought in to make the gnocchi for the restaurant. Knowing how much Kerry loves gnocchi when he offered me a business card I took it. Today I knew that Kerry had business in Milton and that I would be unable to accompany her for various reasons. But I thought she might be able to grab some lunch there without me. Instead she sent me the menu by text I ordered by text and she brought lunch to my house. Let me tell you people it doesn't get any better than this! Gnocchi for Kerry which she said were excellent with some very interesting bread. A grilled chicken sandwich with a nice salad for me. Not only do I have lunch, I have dinner too as the sandwich was extremely generous. Excuse my verbosity but I thought you'd enjoy this story.

How about a 4 L box?

White wine for me.

Nope that is Kerry's cappuccino. But Kerry does enjoy her milk with a little tea and not the other way around.

But you must've noticed there is only one!

Kerry asked me to post this teaser photograph. And when Kerry asks, I oblige.

Too late! Maybe next time but it sounds like a cow with a fever rather than the cooking temperature for steak.

So it begins again that effort to bring my freezer under control. A small sirloin steak that I sous vided and served over radicchio that was sautéed with some bacon ends. Horseradish on the side. Didn't make much of a dent in the freezer drawer.

@willrodriguezfl will hopefully understand that this is just good-natured ribbing and we do a fair bit of it around here. Welcome.

Just dug a small sirloin steak from my freezer and will give it one hour and 30 minutes at 54°C.

How did the shorts taste? Do you sous vide them?

Thanks very much. That was exactly the experiment that I had planned but not yet got around to. I still might do it because I am curious about my own rangetop.

Lunch? Breakfast? First nutrition break? The last of the duck breast I cooked the other day on five grain fruit bread and given a few drops of Trader Joe's balsamic glaze.

I don't think the L in anyway significant. All the range top controls have the option of the L or low mode. I haven't bothered testing it yet but perhaps the low on the melt maintains a lower temperature than the others? I have occasionally used the "warming" zone which has L M H options. You can see this on the control panel just to the left of the melt control.

An amazing looking plate, @liuzhou, and right up my alley.

Duck club.

It certainly counts but for what I'm not quite sure!

Friends don't send friends animal tofu.

All good right up to "start over".

I do that. Given how much animal protein I actually consume in a week I could manage a very long time on 5 pounds!

Cheesy polenta with sautéed spinach and tomatoes.

Yeah. It was like a ticking time bomb! I dreaded going downstairs even to do my laundry for fear of what I might find. I can no longer justify pounds and pounds of animal protein just waiting to ambush me! Nor do I feel comfortable should that protein go to waste. In my dreams I live within walking distance of the St. Lawrence market and just restock each day.

OK so I have a huge confession to make. In my basement is a large upright freezer. There was food in it that had been there in so long it's a wonder it wasn't desiccated. I used to wake most mornings fearing that due to its age it had finally given up the ghost and I would be faced with a totally melted down freezer and all it entails. (I knew exactly what it would smell like and how impossible it would be to get rid of the smell – – been there done that.) And because I live in a townhouse I was equally afraid that my neighbors would smell it before I did. Further I knew that I would be unable to deal with it and would have to lean on somebody else to take over the disgusting task. So before that could happen, I asked my cleaning angel to take care of things while I was away for five weeks. I returned to a clean and defrosted upright freezer. Yeah, I know how tempting it looks. But it isn't going to happen. I don't know what the future holds but it doesn't hold an upright freezer full of food! Whew. So glad I got that off my conscience. Now to bring order to the freezer drawer upstairs which at least I can keep an eye on!

Lunch leftovers.