Well, New Year’s Eve is not an especially happy one for us this year. Today, we lost ‘Little Black Kitty’, pictured above. The event was made all the sadder by the fact that we couldn’t be with her at the end. She became very sick a little over a week ago and, with our local vet being absent, we shipped her to Ottawa. Despite whole batteries of tests and examinations by a neurologist and internal specialist she just deteriorated and we had to make a hard decision. She was the quietest and best behaved of all our cats and she will be missed very much…
The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.
Here’s an excerpt:
The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 160,000 times in 2014. If it were an exhibit at the Louvre Museum, it would take about 7 days for that many people to see it.
Click here to see the complete report.
Sometime ago, I came across a Balinese recipe employing the technique of cooking chicken in a spiced Coconut Water broth before frying it. I haven’t tried to reproduce the spice blend (which I can’t recall in any event) but I have selected what seems to be an appropriate mix for today’s dish. Naturally, if you try the same technique yourselves you can play around with the flavorings as much as you like… Read more
The inspiration for this dish originally came from a Vietnamese recipe I came across for a salad of pork and shrimp. Aside from replacing the pork with thin slices of Japanese Tataki Style Beef, I ended up changing the heavily acidic, lime juice based dressing to something quite different. Accordingly, I ultimately strayed so far from the original production that the resemblance is purely coincidental, as they say. It really can no longer be called a Vietnamese dish, exactly, but it is certainly Asian in spirit… Read more
Hey everyone… The food blogs will be full of turkeys and what have you today, so I am just posting a picture of my ‘helper’ giving me instruction as I prepare some home-made Garlic Oil…
This is not a ‘posed’ shot by the way, ‘’Little bear’ and his brother, ‘Squeakers’, very quickly discovered that they could get themselves to a decent vantage point by clawing their way up my wife and me and we both bear the bloody wounds of this daily occurrence. Luckily, LB fell asleep on my shoulder after this picture was taken (resting his chin on shoulder) and I was able to complete my task without further ‘assistance’…
Anyway… Season’s Greetings to all and see you in the new year ….
While I was in Halifax this past July, I enjoyed a salad made out of roasted red peppers and Feta cheese at the Efendy Turkish and Mediterranean Grill. It was very nice (and I made a note to try and do something similar at home) but I thought a modest change might improve things. The dish I had at Efendy was made by chopping both the feta and the peppers quite finely so that the texture was really quite smooth. I decided to go for a much ‘chunkier’ style… Read more
You occasionally run across recipes for ‘No-cook’ Italian Pasta Sauces in which diced fresh vegetables marinate together and are then tossed with piping hot pasta just before being served. Sometimes, these preparations are referred to as ‘Crudo’ or ‘Fresca’ sauces, but you also see them called ‘summer sauces’, presumably because they are ideal for weather in which it is too hot to do much cooking. Today’s recipe is a fairly good illustration of the basic idea but in this case I have added a bit of a twist by including some Prosciutto which is very quickly sautéed in butter before the pasta and remaining sauce ingredients are added… Read more
I have read, and been told, on many occasions that a ‘true’ Greek Salad never (ever) contains lettuce. I never questioned this assertion before but, when I came to actually reflect upon the notion, it began to strike me as a bit suspect. Think for a moment… one can probably encounter scores, if not hundreds of different types of salad in Greece so trying to specify the ingredients of a ‘Greek Salad’ is no different than dictating what constitutes an American, or a British Salad. What people mean by ‘Greek Salad’ is, I suspect, something that contains (vaguely) Greek ingredients but is only made in restaurants outside of Greece… Read more
For ages, I thought Souvlaki was just a Greek version of the Donair, except with grilled chunks of meat rather than the slices cut from those huge rotating cylinders of meat that always look rather like somebody stole a spare thigh from the local morgue. In fact, Souvlaki, in Greek cuisine are simply grilled skewers of meat and, while they can certainly be served Donair-fashion on pita bread with sauces and toppings, they may also be eaten out of hand as is, or come with fried potatoes, rice, or other sides. If asked, I probably would have guessed that lamb would be the most popular souvlaki meat in Greece but Wikipedia tells me it is actually pork and it is pork souvlaki I am making for today’s post… Read more
As far as I can recall, my only experiences with guava have been a jar of Guava Jelly I once received as a gift, and a can of Guava Juice at one time or another, neither of which left any lasting impression with me. Until now, I had not only actually seen the real article, I really had no idea what a guava looked like. Just the other day, however, some appeared at our local Northmart store and, as my readers already know, I can’t resist giving new foods a try… Read more