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.

Anna N

Manitoulin — Life on the level

Recommended Posts

  So here we are once again on the road. That would be Kerry singing..

 

7184A3DF-3A67-45AF-8B95-B619C37B59B6.thumb.jpeg.3b0ebf80353d5d968554275b4066fed0.jpeg

 

 We remembered Kira. And behind Kira is our stash of stuff we’re taking with us.

  • Like 20

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

Share this post


Link to post
Share on other sites

Safe travels. Thrilled you are blogging again! Any planned experiments for this trip?

  • Like 1

Share this post


Link to post
Share on other sites

I think blogging is part of the fun for The Ladies ;)

 

Looking forward to joining the crew on the trip North.  Skitters are pretty nasty this year, bring your bug nets!

 

Have a fantastic time!

  • Like 1

Share this post


Link to post
Share on other sites
21 minutes ago, Anna N said:

That would be Kerry singing..

 

If you don’t post a video it didn’t happen ...

  • Like 1
  • Haha 5

Share this post


Link to post
Share on other sites

Looking forward to reading about your trip.

  • Like 1

Share this post


Link to post
Share on other sites

I was worried you weren't going to make the trip Anna, so happy that you are. Looking forward to this ladies.

  • Like 4

Share this post


Link to post
Share on other sites
15 minutes ago, curls said:

Safe travels. Thrilled you are blogging again! Any planned experiments for this trip?

 Here is what we brought: french fry cutter, a control freak, Thermomix, toasted sugar, some nice round popcorn, variety of nuts, some vanilla, Anna’s drugs, two oxygen concentrators, mango ginger crackers from Trader Joe’s.  Ak Mak crackers,  A variety of cheeses – – did you know that the duty on cheese is 250%?  Two containers of Burrata, A pound of butter, a bag of milk, a few eggs,  10% cream and 35% cream, toasted buckwheat. White, milk, dark and ruby chocolate,  very few clothes — needed the space for our sense of humour.  Would’ve been a new pair of eyeglasses in there except for the kittens who ran off  with them last night and we’ve never found them.  Beef fat and potatoes  I hope we have a pan when we get there that we can cook these potatoes in).  

  • Like 9
  • Haha 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

Share this post


Link to post
Share on other sites

I always look forward to these trips.

 

thank you for taking the time to include us.

 

New digs ?

  • Like 6

Share this post


Link to post
Share on other sites
47 minutes ago, rotuts said:

I always look forward to these trips.

 

thank you for taking the time to include us.

 

New digs ?

Yep. New digs. 

  • Like 3

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

Share this post


Link to post
Share on other sites

 Breakfast at Debb’s in Barrie as usual. 

 

C28AC783-B0DC-487C-97AF-CCB07E991472.thumb.jpeg.12dc7438d24492f6645e9647bb716c74.jpeg

 

 Eggs Benny for Kerry. C2838082-EE86-4500-A097-93C1AB738A7D.thumb.jpeg.be4719918f8b27dee542db4b4ae991ef.jpeg

 

 Cheese bun from the eggs Benny on the side for Kira.

 

D8BD3F41-326A-4BF5-B0A8-847E5364B67B.thumb.jpeg.483776e8e93b05a43b38a44ba6a4fa35.jpeg

 

 Poached eggs on toast with home fries for me.

 

74B9FF3A-BE8B-4EB2-B7F4-2863DD58CF4B.thumb.jpeg.f2eb910e7f190024980f0ba1120ac617.jpeg

 

 Fixed to my satisfaction.

 

 I momentarily paused at 

 

6299C1F3-05A1-4E08-B9DC-17A9173C8F24.thumb.jpeg.a409247fc0b13d593e58a2323d35d122.jpeg

 

to grab miso and the flour mix for kimchi pancakes.  Kerry is under the impression that she can fertilize my cooking mojo  and I will be back into my Japanese cooking in the blink of an eye. 

  • Like 12
  • Thanks 1
  • Delicious 2

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

Share this post


Link to post
Share on other sites

Looking forward to another trip to Manatoulin! (I must go there myself one day...)

 

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

Yeah!!!  ALWAYS look forward to Manitoulin time.


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

I'm in the back with Kira, bouncing up and down with excitement and asking, for the umpteenth time, "Are we almost there yet???" 🙃

  • Like 2
  • Haha 2

Share this post


Link to post
Share on other sites

We used to buy a few cheese buns each to eat in the car on our trip from Edmonton to Calgary on Fridays to play in squash tournaments.

These were about the size of a large muffin and looked like they were baked in muffin tins.  Basically a piece of bread dough sprinkled generously with cheese and rolled up then put into the muffin tin and baked.  The cheese melts and oozes out the top and caramelizes on the top and sides.  Very good. 

 

From Anna's picture it looks like the bun has been sliced in half and toasted.


Edited by Okanagancook (log)
  • Like 3
  • Delicious 1

Share this post


Link to post
Share on other sites
1 hour ago, blue_dolphin said:

I'm in the back with Kira, bouncing up and down with excitement and asking, for the umpteenth time, "Are we almost there yet???" 🙃

EA01C59B-5E5A-428A-BE44-D7D6449F4642.thumb.jpeg.b0c0838703469181aad7df162efcfe74.jpeg

 

 She was so quiet and we couldn’t see her easily so I took a photograph to make sure she was still with us!   She looks a bit fed up here.

 

 

  • 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

Share this post


Link to post
Share on other sites
1 hour ago, Kim Shook said:

What is a cheese bun???  Some Canadian delicacy?  Looks delicious.

 OK OK I’m trying to keep you guys up-to-date while we’re on the move. It was a cheese biscuit.  😂

  • Like 2
  • Thanks 1

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

Share this post


Link to post
Share on other sites

4BFF24E7-2EB3-46EF-BA23-1A8DA6378F5C.thumb.jpeg.219a6878e62f8b7f84ab64fbda6cd3ab.jpeg

 

 In Espanola.  The car just will not go past a grocery store.   Kerry is in there getting a chicken and some salads so we can eat when we arrive — very shortly.  Kira and I wait patiently in the car because both of us are just too much trouble to move!

  • Like 5
  • Haha 8

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

Share this post


Link to post
Share on other sites

6E9F830A-3BCF-477D-86D3-9AFD0993AF33.thumb.jpeg.659f8f7cbccc04cb4a3a2da61c2416be.jpegC492152A-2F88-4CD6-BBCA-7D9C8299D53D.thumb.jpeg.92ff93529d14b27a2e5f8453b8dcead7.jpeg12E3B8C5-82B7-42B3-973B-666463AB9841.thumb.jpeg.a1f84745b4b7001b8db1f82128d1c555.jpeg070E3D81-7E71-43BD-860F-46C4185FF339.thumb.jpeg.061645d168aea512c86266bef71e6c2e.jpeg4484E543-DDC2-4791-B4B3-DCD12D5D4ECA.thumb.jpeg.e1d44525c01620b1f7bd41bed5e6a81e.jpeg

 

 so we hit the bridge right at 4 PM and as you can see we were locked out while she swung. 

  • Like 9

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

Share this post


Link to post
Share on other sites

Alright! Our intrepid Canadianas are at it again. French fries dipped in miso, embedded fish hooks, and a new kitchen. What could go wrong.

  • Like 1
  • Haha 5

Share this post


Link to post
Share on other sites

3695D1BC-0F5A-48A8-AE78-EF1FBDB7FC0A.thumb.jpeg.85b5d2203f794fc0b21c72eca6a15e66.jpeg

 

2D050B14-84DB-40B9-822F-01580A51A35C.thumb.jpeg.b91b63e4071ddf8ddc6ec31db54437e5.jpeg

 

963B2E8A-B882-47D9-BA23-CE34A01E7306.thumb.jpeg.062823e3df9ad77e9dd0da2fe055ab23.jpeg

 

1D7C52B3-18C7-4027-B731-CA4F5DF05307.thumb.jpeg.ea25f96db6b222bd2c8f01d6b22fb678.jpeg

 

 Very different kitchen. Will take some time to get used to.

 

D89A4272-1AA6-4F61-8E29-82CF7D6825E2.thumb.jpeg.12f94f5d0e0c5bb19fea1fc8607c3f5a.jpeg

 

 Just a very little of the unpacking we will need to do.

 

D7221913-8353-4121-B29F-6305928758D2.thumb.jpeg.d82566a676ac5a9010075fbc87526439.jpeg

 

Kira just before one of her favourite caregivers arrived. You should’ve heard the laughs and giggles that came out of her when she saw M. 

  • Like 16
  • Thanks 1

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

Share this post


Link to post
Share on other sites

Look quickly folks, you will never see the kitchen counter tops that bare again.  Can't wait for the cooking to begin.  Very happy that Kira  is sure to have a good time too.  It has been such a joy to watch her grow up from summer to summer.  As the parent of a special needs daughter I know how much love and care are needed.  

  • Like 10
  • Haha 2

Share this post


Link to post
Share on other sites

yes indeed

 

the first pic  reminds me of old fashioned 

 

Lab benches

 

hope all the experiments work out well !

  • Like 3

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Foodiversal
      Hi everybody! I'm Jake, I'm 26 and from the United Kingdom. I've recently left a career in science teaching and I really hope to pursue my true passion, food writing by becoming either a recipe developer, a food journalist, or both! I've launched my website today so thought it was a good time to get active in some online forums and say hello! I look forward to meeting and interacting with you all ❤️ 
    • By Panaderia Canadiense
      Hello again from south of the equator!  As you may or may not have heard (because the international news media isn't really giving the situation much coverage), Ecuador is in the grip of a major social protest movement.  This started on October 1, when fuel subsidies in the country were abruptly struck causing the prices of gasoline and diesel to more than double overnight.  Transport and heavy haulage unions immediately went on strike, and blocked the main roads of the cities with their vehicles in protest.  The indigenous movements of the central Sierra, beginning in my province, Tungurahua, joined the strike on October 2, and the President quickly declared a State of Emergency that restricts movement, freedom of the press, and freedom association.  The indigenous took over the road blockades on October 3, cutting the cities off from the world; Ambato became an island overnight.
       
      It is now October 8, one week into the blockades.  Shortages in the fresh markets and supermarkets began on Sunday, as people realized that we were in for a long-haul of protest and possibly an overthrow of the sitting government.  Ecuador's indigenous have a long history of deposing governments in this way, and it's not a fast process.
       
      I'll be blogging informally throughout the National Strike, to document how the inevitable food shortages affect the city and my own table. 
       
      These first pictures are from Sunday, October 6.  In the Mercado Mayorista, a place I've always taken you along to when I've blogged from Ambato, the cement floors of the naves are visible in places where they have never, in my experience, been exposed.  The fresh corn nave is all but abandoned - this is because all of the corn in the city's stock has been sold.  I'll remind you: a nave in this market is about a thousand square metres of space.  This is also missing the big trucks that come to trade fresh grains in the parking lot, because they couldn't make it through the roadblocks.  Most of the Mayorista is in the same situation - stocks are selling off fast.

       
      The supermarkets are even more dire.  The meat coolers are completely empty, and the produce shelves are diminishing quickly.



       
    • By Kerry Beal
      @Alleguede and I are in the lounge at Pearson awaiting our flight to Vegas for the IBIE (International Baking Industry Exhibition).
       
      I got the usually bomb sniffing swab done on my electronics - @Alleguede got the 3rd degree at customs. Anyone know what a carnet is? I believe I got that lecture the last time.
       

       
      Made myself a little cocktail, Maker's Mark, Grand Marnier, vintage port. I've had better! 
       

       
      Not a lot of choices to eat since it's rather late (not that earlier would have helped) - they also have pasta salad, Italian Wedding soup, Cream of mushroom soup, corn chips and salsa. There appear to be some cookies there as well. I'm trying to low carb as much as possible so I'm avoiding most of it.
       

       
       
       
       
       
       
       
       
    • By ElsieD
      Host's note: the initial title of this thread was "Swarvin' in ???"  as a teaser.  Once the destination was identified as Newfoundland, the title was changed to reflect this.  The initial comments were based on the ??? In the title.
       
       
      And we'll soon be off.......culinary adventures to follow.

    • By ElsieD
      Some of you may recall that in 2016 I had a blog about our trip to Newfoundland.  We are going there again tomorrow for a week, returning July 1 and I thought that since we are going to, and eating at, places different from that year, I would do another blog.  When I booked our flights and accommodations (7 places in 8 nights) last February, June 23rd seemed like a long ways away.  Yet here we are, about to leave.   I hope some of you will follow along as we travel through the province.    
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...