Anna N

Can't take those peaty ones either! Decided after all to give the alcohol a miss tonight. Much more fun to enjoy a cocktail with company. A little toast, a little Appenzeller and a little Ossau Iraty. Then, despite refusing any alcohol on which I could blame my spendthrift ways, I turned to Amazon. Might have been wiser to have a cocktail that would almost certainly have made me drowsy enough to stay away from fine print.

So being alone tonight I decided to fulfill an ambition I've had ever since Kerry made the yorkies. I wanted to see if I could re-create a childhood favourite. When we had roast beef and Yorkshire pudding at home in Derby, England dessert was almost always the leftover Yorkshire pudding served with raspberry vinegar that my aunt would make each year. I thought Kerry's maple vinegar might be a good stand in. It was OK, in fact quite nice, but the ratio of sweet to sour was off according to my taste memories of my aunt's raspberry vinegar. And I'm still quite hungry. I think I will supplement my dessert with some cheese and some toast. There are a couple of my favourite cheeses in the refrigerator so I'm sure I will do just fine. Quite possibly better than Kerry who may not have eaten since lunch time.

Not much of a rum fan but I might pour the last of the aged Negroni.

Well we are nothing if not adaptable up here. The best laid plans, as they say, have gone awry. Kerry will be either riding to Sudbury in an ambulance or running an emergency department while somebody else does! No lamb for us tonight. I have still put the lamb racks into the sous vide bath and will chill them down and plan on having them another day. Probably not tomorrow because Kerry is on duty in emerg routinely tomorrow. You do learn to roll with the punches.

It is not calling out to me.

@SJMitch Thank you for that. I might not have guessed how close to the basics you once were with food. Nor could I have possibly guessed that you have been using meal kits as long as you have. My suspicion is that there will continue to be a small niche market of well-heeled individuals whose priorities lie elsewhere than spending hours in the kitchen. Restaurant meals are not necessarily the answer to everyone's desire to save time in the kitchen. They can take up a great deal more time when you add in travel time and wait time etc. Somewhere between having one's own live-in chef/cook and eating out every night I see a place for meal kits.

My mind was moving forward to removing the rack after it was finished sous vide cooking and then having to remove the bandage. I found it in an unappetizing picture.

If I told you that I'd have to kill you. This person prefers to remain anonymous.

Another wonderful gift from our benefactor. This is a rack of lamb from Cumbrae's. Since neither I nor Kerry are fond of cold lamb I have split it into two smaller racks which will be SV'd. I am just waiting Kerry's response on whether she wants one tonight. If so I will put both into the sous vide bath and then chill one off to be served later. I do have a technical question though! This rack came with what I am going to call a bandage over the sharp ribs. I did not fancy leaving this in place while they were being cooked in the sous vide bath. Both are now properly sealed and no bones have poked through despite that I removed the bandage. Would anyone have left this in place?

I love smoked eel but it does not return the favor so it is a rare treat. The eel you are eating looks delicious. The food presentation of the Japanese is always something that captures my heart.

Good morning. Another cold (14°C) but sunny morning. Forecast is for a high at 23°C. Balmy! Breakfast today is re-heated frittata, some grape tomatoes and some of the cherries that our friend brought up from the Niagara region.

My first experience with this particular cut. I hope it won't be my last!

True. But then he is not exactly one likely to give an objective assessment. At some point he must surely have had a little more positive view since he did accept a position with Purple Carrot.

It is indeed. Read most of the way through it with a little information about that frozen function. But I suspect that you are correct. My Breville has a frozen button, also. Never found a reason to use it though.

Well it has made it to 22°C much to my astonishment! Hoping the rug rat will enjoy the frittata. I made it with a view to either feeding Kerry who was trapped at the hospital or feeding the rug rat tonight. Like all kids she's always hungry when she gets home.

You know how @Tri2Cook's signature says something about when the gorilla gets tired. Today the gorilla won. I ran out of steam considerably sooner than I ran out of ambition. Got the laundry done. Got the kitchen kind of organized. Made a frittata from bits I found to use up: But I think that is as far as I will go today. Happy to give the gorilla bragging rights this time.

Yep. I made meatballs a week or so ago without any sort of panade and they were tough. I don't care what the recipe calls for, from now on if it's meatballs it will include a panade.

You know all of our best wishes are with you always! It will be fun watching you meet the challenges as we all know you will.

Good morning. It is 14°C in beautiful downtown Little Current and my main goal for the rest of the day is to find a way to stay warm. My dinner last evening. After the rain put the kibosh on any idea of lighting the little green egg, I reheated some yorkies, some gravy and had that along with some leftover steak and some of Kerry's bacon jam. This morning, knowing there was a gain some white bread in the house, I wanted nothing more than a poached egg on toast. I was so cold even that I managed to make a mess of, however, it tastes just fine. Strangely, the "sourdough" made rather miserable toast even in the CSO. Barely coloured and dried almost all the way through, it was extremely disappointing. I have a couple of loads of laundry to do this morning and I feel the urge to bring some order to the kitchen. Other than that I have no clear plans for the day. I see the sky is beginning to brighten so perhaps it will warm up a bit soon.

This completely changed our dinner plans. Nobody wants to barbecue in this do they? The steak planned for tonight and carefully sous vided for 24 hours will have to wait for another day.

Looking forward with great anticipation to this food blog.

Whew! Bragging rights can get unbearable.

Now she's going to be even more impossible to live with. Thanks a lot.

Well thanks. But that didn't help a whole lot.

No! No! That's just not fair. Damn at least let us see the rest of that picture that might be the backend of a hotdog bun, a german sausage or a stalk of sumac....