Anna N

Be careful what you ask for! Taste of India should read Kitchens of India.

Face cloths from Costco designated as table napkins. No ironing needed. Very absorbent.

I bet they will be delicious.

Should this happen to you again, and it's happened to me, just use a cookie cutter to make yourself some round wrappers from the squares.

Have to tell you I'm green with envy.

Smooch?

OK so you are German and your wife is Catalan but I see everything in your kitchen is labeled in English? I found that interesting.

The finished dish. And the quality control. And a small portion of roasted cherry tomato sauce awaiting its destiny in the refrigerator.

Stages of assembly. After consulting other similar recipes I decided to layer it as many others did. And besides I didn't really have a suitable sauté pan to fit into the CSO oven.

Don't you dare leave without that recipe!

Damn. Yeah. $11 USD.

I just won the lottery ($14) but I'm not even tempted by things being offered here. gonna save my money for something I really want!

So I am largely following this recipe for my dish using some ground lamb. I am only going to make half a recipe and despite that it did not call for a panade, it got one anyway. I excavated a thick heel of white bread and soaked it in some milk. I tested one small patty of the lamb and it's quite delicious. All the little patties are made although they don't look a bit like what they're supposed to. I have covered them and stuck them in the fridge and I will carry-on with the recipe a little later.

Good morning. Once again I awoke to driving rain and cool temperatures. Rain is forecast for the rest of the day with thunderstorms expected around dinner time. Sheesh. Where is summer? Breakfast was the last of the fritatta. I have some ground lamb defrosting in the sous vide and am hoping to make a Middle Eastern type dish with it and some onion, tomato and baharat seasoning. Also I hope to make a small portion of @ElainaA's roasted tomato sauce. Kerry is back in emerg today so not sure how things might play out. No point in planning on lamb for dinner tonight either.

Not to belabour the point but even the wrappers are not difficult to make.

Indeed!

Honestly they are easy to make. Click

Wish I had seen this earlier. Rarebit would've been a great idea! Tks.

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.