Manitoulin. If I can make it there…

[Anna N]

So we finally made it to a grocery store and stocked up on the basics.

Closeup of the really important stuff!

Dinner will be late tonight but we have duelling Anovas working.

The red one is mine and it's far the better one!

[Kerry Beal]

Ignore her - mine's the best!

 

 

The best laid plans of mice and men - we left this negroni aging on a bit of wood in our closet here. We figured as long as we had ice then we'd be all set with a cocktail day one. Well - there we were stuck in the cabin - unable to reach our pre aged cocktail and we had to make do. But we are 'home' now!

[gfweb]

That's more like it , ladies!

[Kerry Beal]

And there was enough left for a second!

 

 

Sous vided and Egged pork chops, sugar snaps - sautéed in grape seed oil and dressed with walnut oil and maldon salt and potatoes cooked sous vide with home made butter.

[Kerry Beal]

A bit of news that we should share - Gale Gand will not be joining us - instead it will be Claudia Fleming. 

[Shelby]

Lovely sugar snaps.  And, for the record, your meal isn't late, it's right on time --I never eat until around 8 pm my time --I know, blasphemy.

[SylviaLovegren]

No secret. You smuggle it across the border from Buffalo every three months or so.

 

 

Oh, you're braver than I! 

[Anna N]

Oh, you're braver than I!

I was teasing you. It is not really smuggling. You can bring groceries across the border without too much issue. Most of the time we come back with much more than our limit and we are just waved through. This time we perhaps pushed it a little far and were told to go in and pay taxes on the excess. The taxes were $10 but because we had to produce receipts I got in trouble for bringing back a product called weed and feed which apparently is illegal in Canada. But he neither confiscated it nor ranted about it but was polite and suggested I don't do it again.

[Anna N]

Lovely sugar snaps.  And, for the record, your meal isn't late, it's right on time --I never eat until around 8 pm my time --I know, blasphemy.

Thank you. My normal dinner can fall anywhere between 4:30 PM and 6:30 PM but much later than that and I become extremely hangry!

[Anna N]

A somewhat deformed loaf of sandwich bread. I used one third whole wheat flour in one of my standard sandwich bread recipes. This is mainly for Kira as she enjoys toast in the morning before going off with her caregiver. I am still staring at my new toy which I have established does work. I am trying to decide what experiment I wish to undertake. I am quite surprised that no one has shown the least interest in what it is or offered their opinion of its value as a kitchen appliance.

[Tri2Cook]

I'm curious. I was going to guess but I'm pretty sure it's not the pressure fondue pot it looks like... so I didn't guess.

[rotuts]

well Im interested.  

 

Ive been wondering what it is.   some sort of fryer thing-y ?

[Kerry Beal]

 

On call today - so of course had to bake for the ER girls. 

 

Rhubarb Buckle with Ginger Crumb from Food 52.

[Shelby]

I'm curious, too, Anna.  I didn't guess because I figured I was the only dumb one who didn't know what it was!

[Porthos]

Same with me. I didn't have a clue what it was but figured I was odd man out.

[Anna N]

And because I positively had to try Kerry's rhubarb concoction it ended up as my breakfast. Kerry suggested it might be great with whipped cream but that early in the morning? It was still very good. Loved the hit of ginger.

[curls]

I was also wondering what that contraption is but was waiting for all to be revealed. 

[Deryn]

I too wondered what it was, but was embarrassed to ask. I think I was just hoping that andiesenji would post to tell us as whatever it is, she probably has 6 of them.    Good things come to those who wait?

[gfweb]

So you didn't really think that the "ladies who lunch" could actually drive by the flea market and not stop in, did you? Nor could you expect that once in the flea market they could resist a new toy:

image.jpg

 

Its a Ronco Poutine Maker

[Kerry Beal]

 

Lebanon bologna on lovely fresh bread - sadly it doesn't taste right because I'm forced to use dijon in place of ballpark mustard.

 

 

[Kerry Beal]

Don't feel bad - I didn't know what is was when Anna first showed it to me at the Flee Market.

[rotuts]

yep.  ballpark has its ( limited ) place.

 

'American" processed 'lower-end' ground-up 'meats' in a casing.

[JohnT]

One look at that and I thought "ah, a thingamajig whatchamacallit"! In other words, I have no idea but did think it looked like an early model slow cooker.

[Anna N]

Its a Ronco Poutine Maker

Close. Very close. Here's your first hint.....it is of Czechoslovakian origin.

[Deryn]

I have been meaning to thank you for all these pictures of the Lebanon bologna. It doesn't look like bologna I am used to seeing - it looks more like summer sausage to me. I dislike (with a passion) the bologna that I always see in grocery stores (a pasty, homogenized, overgrown hotdog-like mass) and so while I have read your previous conversations about the sweet and the savoury versions, I just could not imagine liking either of them (and definitely not the sweet kind). I do like summer sausage on occasion however so this stuff looks decidedly more palatable than I imagined. Thanks for educating me.

 

hmm Czech ... cabbage roll maker?

 

(p.s. nope .. I cheated and found what looks a lot like it maybe? http://www.kohls.com/product/prd-1407158/koolatron-total-chef-czech-cooker.jsp?skuId=koolatron+total+chef+czech+cooker&search=koolatron+total+chef+czech+cooker&submit-search=web-ta-keyword - Koolatron Total Chef Czech Cooker?)

Edited June 28, 2015 by Deryn (log)