Monthly Archives: July 2013

We share the lake – a bit of a rant

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Sadly some people don’t understand that.

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Apparently someone nearby is bathing in the lake. Soap washed up on the beach. It was still there in the morning. It’s also now a part of Penny, Molly and the duck. It’s difficult not to judge. I suppose we all make questionable decisions at times.

Tuesday’s dinner was incredibly local. 

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Beets and greens ‘ from David. Eggs and greens from Joanne. Potatoes and cucumbers from the Porath’s. garlic from Dallas and Marie. Did you know there are. 14 ingredients in Kraft Oil and Vinegar dressing. That’s if you count ‘spices’ as one. Interestingly none of them are vinegar. You are what you eat.

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Wow, lots of kitchen time!

The way a Sunday is meant to be spent.

Punjabi corn with a spicy onion yogurt gravy.

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That was breakfast. Fresh local corn on the cob 3 meals in a row. At least it won’t make my pee smell.

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A special dinner of naan, pork, and yogurt sauce. Ginger, garlic, chile, preserved lemon :). I haven’t made a yeasted bread like that in ages. Was fun.

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The pork was from Terry and Patrice’s pig. It will be more local when I live in Killaloe but it will have to do for now. (I pretty much licked my plate.)

A week off ahead of me and a world of possibilities.

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Life after cherry jam

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There are no words for the corn. 

It was the perfect accompaniment for my version of Vij’s Mushroom Medley in a Potato Curry. Mango pickle and yogurt shared the stage.

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Saturday Morning Rituals

Saturday mornings are made for going to the market. Even if you were just at a market the day before.

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Pterodactyl eggs from Joanne. Along with some of her awesome carrots. a loaf of bread from the Londoner. Potatoes from David. And garlic, cucumbers and the first REAL corn of the season from Dallas and Marie. It’s called ‘Welcome’ and it’s a sight for sore eyes after waiting months.

After the market I made jam with the sour cherries. I used a method instead of a recipe. Cook the cherries with the juice and zest lof a couple of lemons until they are soft. Add sugar at a ratio of 3:4  the volume of cooked cherry goo.. Cook until it looks like it will set on a cold plate. Test. Put in jars. Lick the pot-leavins. It set-up well. Very much a grandma-way of cooking.

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I’m on vacation. More cooking adventures to come.

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Abundance

Friday is market day in the Bay. What an amazing time of year.

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Beets, snow peas, kale, green beans and brocoli from David. Sour cherries from Jon D. Potatoes, cucumber and lettuce from the people off Siberia Road. I will learn their name. A samosa from N’s booth and later fries from Belinda. Sadly no Joanne so no eggs today. Likely elder issues. Hopefully tomorrow.

The cherries are destined to be Jam

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And I am on vacation 🙂

More to come.

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Pretty sure I earned my keep today.

Work continues to be a joy. I absolutely can not predict the situations that I might get to deal with in a day. It’s good to be challenged. Loving it. 

Of course I needed comfort food. Mung dal in coconut curry for a change:p

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I used the last of the jar of corn relish as a dressing on my salad.

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It’s like summer in a jar. I can hardly wait for corn season.

Pembroke in the morning, a grant proposal in the afternoon, and a board meeting in the evening. How many sleeps til vacation?

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The switch up (and words from Chefs School)

I cooked again yesterday but didn’t have a post in me apparently. Today I do and it was a leftover day – yesterday’s dinner for today’s lunch and today’s dinner was yesterday’s lunch.

A lovely egg curry. This dish always makes me think of Taposhi – one of her favourites.

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Burma's Egg Curry

It was a loose interpretation of Naomi Duguid’s recipe from her Newest book Burma. You can find the recipe online at seriouseats.com – a totally worthwhile foodie blog.  If you don’t know Naoimi’s books I highly recommend them. They are cookbook / photo essay / cultural study / travelogue and totally brilliant works covering much of Asia.

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Ancho Soup

And this is the Sunday lunch – Monday dinner soup. A handful of rehydrated Ancho chile peppers, a jar of my tomatoes, some other soup-type stuff. Slowly simmered, pureed, and served with the dregs of my Yogurt. The Chefs School words that come to mind are ‘montee au beurre’ and ‘f#@k-yum’. One leads to the other apparently and neither are as dirty as they sound.

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Ready for the curry

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