Anna N

More photos of our meal We managed to make it across the bridge just before its scheduled 8 pm swing.

we will have something when we get home for sure. the car is full of newly acquired booze

We shot our bolt at Value Village, HomeSense, Metro and Costco now we are recovering at a Japanese barbecue restaurant in Sudbury.

No we are still buying. We are in Value Village at the moment! There is no end to our infamy or our spendthrift habits!

Posting as we move from place to place. At the moment it is thrift stores. From Retail where when we met two delightful elderly cats. They appear to have a platonic romance going on so both have been taken off the adoption list! We left the Salvation Army store with only this brown sugar guardian angel.

So the computer system is down in Jeremy's so we are quite amused by their bill.

The place we often have breakfast in Espanola, Maratha, is no more so we are at Jeremy's in Nairn Centre. Woven rye toast for me and Sunnyside eggs. Woven brown toast for Kerry with eggs over easy.

So we are up early and ready to drive to Sudbury. We are hoping to beat the swinging of the bridge at 8 AM.

Now if only it could stretch me until I am about 6 feet tall.

I am afraid it is commercial bread from Ace bakery. Tiny Ciabatta buns.

For all of you swing bridge fans out there. Here is an update on the condition of the swing bridge Click

I have seen subprimal of strip loin, tenderloin, rib but I don't believe I've ever seen a subprimal from the front quarter in our Coscos. I have bought the tenderloin and the strip loin at some point.

Well Shelby we waited as long as we could and then hunger over took good manners and we ate without you. The rack. I decided that the roasted garlic would be a condiment to be slathered at will.

We were hoping to do a bit of grilling outside but the weather is not cooperating at all. Not sure how much of the rain you can see but it came fast and furious for a time.

Over in the Kicking Back in Manitoulin topic I posted this photo of a 12 inch cast iron skillet that Kerry found out in the Flee Market. Posting here in hopes @andiesenji might pop in and tell us what she knows about it.

So Kerry stopped in on her way home at the Flee Market. She found this lovely 12 inch cast-iron skillet and she is now faced with seasoning it. I suck at that job.

I'm not sure I was awake either. But it got done.

Some credit must go to @blue_dolphin who made the cauliflower cake first and inspired me. I have all the ingredients for romesco sauce but only the one from the Zuni Café cookbook will suit me and it's quite involved. First I need to blanch 12 almonds and roast 32 hazelnuts. Anyone recognize the signs of a Zuni recipe here?

Setting a place for you even as we speak.

I felt it incumbent upon me to do some quality control so here's my lunch. Ciabatta with a little olive oil, some roasted garlic and some roast beef. And the cherries which are rapidly reaching the end of the line both in quantity and quality.

I'm not sure I was awake either. But it got done.

I meant to take a photograph before I put it in the bag but obviously I forgot. It is double bagged on account of those bones! Setting the Sous Vide for 56.5 C and thinking I will let it go for 2 1/2 hours. I have never cooked a rack of lamb before either Sous Vide or otherwise. You might think of this one as a practice run. There will be another one appearing later. This is an Australian halal rack. I think it will be a challenge to get a sear on it using the LGE. So the laundry is folded and put away. The garlic is roasted. The lamb is ready to go swimming and the bath is heating up. So far so good.

Yes beginning any cooking session with empty sinks, clutter free counters and an empty dishwasher when that is possible can make a huge difference. A girlfriend taught me many years ago to take out all needed ingredients but then as each one is used to return it from whence it came. Not only makes for a tidier kitchen but reduces the likelihood of using an ingredient twice or not using it at all!

I have been picking at the little bits that stuck to the foil.

I have a new phone with a far better camera than my old phone so please indulge me as I snap away. I bought some garlic the other day specifically to roast it and today seemed the perfect day to do that. It is in Cuisinart Steam Oven and just filling the house with the most amazing aroma. It occurs to me that a couple of small ciabatta buns given some grill marks on the Little Green Egg and smeared with some roasted garlic would make a fine side for some lamb. Those of us who are low-carbing it and can resist are free to do so.