Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Manitoulin. If I can make it there…

Anna N

By Anna N
in Food Traditions & Culture

 Share

Recommended Posts

JohnT

JohnT

Posted
Posted

I had a lovely evening at Myra and Pierre's log home - there were 5 of us for dinner and it was pretty much home grown. 

 

attachicon.gifIMG_0919.jpg

 

The lamb leg.

 

Not however looking forward to call tomorrow with Haweater weekend starting up, Wiki Powwow and a full moon! Recipe for potential disaster.

That leg of lamb looks gooooood! Not only is it full moon tonight, it is a rare Blue Moon.
  • Like 2

Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

Some time ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die.

Link to comment
Share on other sites
kayb

kayb

Posted
Posted

 

 

Not however looking forward to call tomorrow with Haweater weekend starting up, Wiki Powwow and a full moon! Recipe for potential disaster. 

 

I would note that Crystal Shawanda is performing tonight. She's great. Y'all ought to go.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

I would note that Crystal Shawanda is performing tonight. She's great. Y'all ought to go.

Ah yes - always a popular time when Crystal is in town. Next weekend is Country Fest - not sure if she sticks around for that or not.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

image.jpg

While Kerry brags about using up the last of the cream it will be up to me to make some headway with the wine. The sun is over the yardarm somewhere, just not here and docs showing up in emerg with alcohol on their breath before noon probably won't go over well. So it is surely my civic duty to deal with this all by myself. Damn.

  • Like 14

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

life sometime is really tough.

 

no fizz ?

 

:huh:

As you note life is sometimes REALLY tough.

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

Thank you Shelby and kayb. I must tell you a lifetime of puritanical thinking if not living makes wine this early in the day more of a chore than I expected it to be. I keep staring at my coffeemaker with longing!

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Speaking seriously, I've never enjoyed wine or other alcohol when consumed before about 7:00 pm (my time zone).  I appreciate Anna's sacrifice.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites
Porthos

Porthos

Posted
Posted

Melt some cheese, add wine .. fondue for lunch!

My DW and I were talking about fondue with my younger adult daughter last night. She had no idea that wine went into fondue. For the mariad cuisines our daughters were exposed to growing up somehow fondue wasn't really one of them.  They have had it, just no memory of it or what went into it. 

 

Anna, I admire you taking one for the team. I'd help if I were there.

  • Like 2

Porthos Potwatcher
The Once and Future Cook

;

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

image.jpg

Thanks for the offers of support on the issue of wine before noon. Lunch was again a "bowl meal" inspired by what needed using up in the refrigerator. The last three small turnips and a large red onion pleaded for rescue. I prepped them and tossed them with garlic oil and salt and pepper and roasted them in the steam oven. I served them over some orzo cooked in tetra pack vegetable stock. A grating of Parmesan served as the protein.

  • Like 5

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

IMG_0930.jpg

 

Working on leftovers - some breads slices from the freezer, the Max Burt bacon that hadn't yet been fried up, the last of the rather sad but very ripe, tomatoes and the heel of the cheese.

 

With Miracle Whip I must tell you!

  • Like 4

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Anna N

Anna N

Posted
  • Topic Starter
Posted

image.jpg

Gratuitous photo of one of the cruise ships docking in Little Current for those with an interest in boating of all stripes.

image.jpg

And a SERIOUS bacon sandwich unadulterated with wussy things.

  • Like 5

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites
rotuts

rotuts

Posted
Posted (edited)

Thank you for the pic. of the cruise ship.  earlier you mentioned this, and I wondered what could interest  a cruise ship so that it stopped at Little Current.

 

well that's the Pearl Mist.

 

pearl.jpg

 

http://www.pearlseascruises.com/cruises/great-lakes-cruise/

 

who knew ?

 

again, my apologies as this probably only interests me.

 

Im not sure about the bus ride to Toronto to shop though ...

Edited by rotuts (log)
  • Like 2
Link to comment
Share on other sites
JohnT

JohnT

Posted
Posted

Kerry and Anna, thanks for your daily updates and blog in general. I, and I guess many others on the forum, have thoroughly enjoyed my daily read of what you folk have been up to and what you are preparing in your small apartment. Have a safe journey back home!

  • Like 3

Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

Some time ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die.

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

IMG_0935.jpg

 

Premixed cocktails to be at the front of the locked cupboard for our return in October.  Just add ice (and flamed orange rind to the Brother's Perryman).

  • Like 6

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

IMG_0937.jpg

 

The first of our two cocktails tonight - just small ones - I miscalculated the amount required for those mickey bottles for next trip - so have a small amount of The Brother's Perryman and a Negroni (not 'barrel' aged) for tonight.

 

 

  • Like 4

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Premixed cocktails to be at the front of the locked cupboard for our return in October.  Just add ice (and flamed orange rind to the Brother's Perryman).

 

Couldn't you just freeze dry extra flamed orange rind to save yourselves a lot of trouble?

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted

If you were to read my list of things to bring up north in October - you would see it reads Freeze Dried Orange rind for cocktails. Great minds!

 

Looking forward to getting back to my freeze dryer now that it's prime harvesting time. 

  • Like 3

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...