Anna N

Good morning I have already posted my breakfast photo over on the breakfast thread but here it is again. The egg was fried in a cast iron skillet proving that Kerry knows how to season a pan. This is not the new 12 inch pan but an older 8" pan. So here's your challenge for today. We have lots and lots if leftover rice. Kerry wants some golden fried rice which we had at a Japanese restaurant. She swears she tasted sesame but we are coming up blank on a recipe. I want some Middle Eastern-style rice using leftover rice. Anyone?

While I doubt that I could manage 6 eggs in a day, your post did remind me that I was missing my eggs! Pure failure to plan. So this morning:

No worries. Mine turned out just fine!

Here's some more information on the future of our swing bridge for those who have an interest in such things.

Perhaps @ElainaA will pop in here and solve the mystery for us.

Exactly. But it does call for them.

I read the recipe two or three times and concluded that it called for 18 whole basil leaves +1/4 cup of sliced basil leaves. I guess I was incorrect in this interpretation. Anyway I am going to pick them off because despite that they were tiny leaves they are most unpleasant now.

After I crawled under the covers in my bedroom to try and get warm I decided perhaps something to eat might work also. So I cooked up some bacon and made an open faced bacon and tomato sandwich. Now I'm going to find a pair of socks and make myself a hot coffee and see if that does it. I could turn on the heat but I refuse to surrender that far.

Did your basil leaves turn crispy?

I hate pea soup and anything I've seen in this country is a bilious yellow colour. Maybe I'm hanging about in all the wrong places!

You can keep your temperatures. Much too high for me. But long pants and sweaters in July? The house is beginning to smell quite delicious. These are grape tomatoes rather than cherry tomato and our basil is a peculiar plant with leaves even smaller than those on a privet hedge. But it is what it is and I'm sure the sauce will still be good. My dinner plans are dependent on a good outcome!

Good morning. It is cold and rainy here on the island. Kerry has gone off to Wiki. Breakfast was ciabatta, Moody Blue, caramelized onion cheddar and some cherries. My breakfasts are becoming just too predictable. Yesterday I ran out of steam before I made the roasted cherry tomato sauce so it is the first up this morning. After that I just may kick back and take the rest of the day to do some reading. We shall see.

I usually just grill until I get some good color and grill marks on the cut side.

Dinner. Meatballs with barberries from Jerusalem and a tomato salad from Aromas of Aleppo. A minor (since resolved) crisis involving iPhones knocked me off my game and I forgot the final garnish on the meatball dish.

I bet they do. Never thought of doing them that way. Love Belgian endive for you so I'm guessing I would love romaine done the same way. Thank you for the idea.

If you can get a bit of smokiness into them they are really nice. But to my mind even better is grilled radicchio!

The mise for the sauce. As you can tell my shallots are all over the place size-wise and I came up short in the amount required. No worries I peeled and quartered an onion. I'm sure the world won't end. Aside from the shallots and the onion you can say a sprig of thyme, two bay leaves, sugar, salt pepper, wine, chicken stock and figs. The meatballs with some color on them. The dish bubbling away on the induction hob.

Not a dumb question at all. But here it really was grilled. I brushed it with some olive oil, sprinkled it with some salt and Kerry grilled it on the outdoor barbecue over a propane flame. At home, because I do not use an outdoor grill, I will do it in a grill pan on the stove top. It works equally well.

The mise for the meatballs minus the lamb which I left in the fridge. I added a garbage bowl after I took the photo. Cinnamon, allspice, salt, pepper, barberries, parsley, onion, garlic, egg. The formed meatballs. In the interest of saving dishes I put them back in the bowl they were mixed in. They are resting in the fridge. Here's a link to the recipe. I reduced everything by ~ 1/3.

Good morning. It is rather a dull and dreary day. Even with all the lights on it seems dark. Breakfast is ciabatta, smoky blue and a handful of cherries. K Plans for day include lamb meatballs with barberries from Jerusalem and perhaps @ElainaA's roasted cherry tomato sauce. And because everyone deserves dessert after breakfast. That is stem ginger marmalade in the center.

Now there's a word we've all been waiting for. I love it.

Are you as embarrassed as I am when I discover I already own the book I am attempting to buy?

1/3 cup (75 mL) light mayonnaise 3 Tbs (45 mL) grated Parmesan cheese 3 Tbs (45 mL) lemon juice 2 tsp (10 mL) Dijon mustard 1 tsp (5 mL) Worcestershire sauce 1/2 tsp (2 mL) anchovy paste 1 clove of garlic, minced 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper Whisk together then chill x 1 hour. Should keep covered for a couple of days in the refrigerator. Don't know who to credit.

Rib cap steak with grilled romaine and faux caesar dressing.

I am just guessing and I could be very wrong here but if someone does not like shelling shrimp I don't see them handling fish frames, heads and gills. If it's the ick factor in play......