Food

[geoffbot]

Gonna try again shortly at a different restaurant

[geoffbot]

Much better.

[Henry Krinkle]

Like so many other things in Saskatchewan, the chanterelles are a month early this year.

P7161396_01 by Hank Blanc, on Flickr

[Henry Krinkle]

The soil was so hot this spring that the lettuce wouldn't grow. While we have been having arugula, mustards and choys, this is our first full lettuce salad of the year, from our garden that is. To celebrate we are having it with a lovely bit of steelhead from not too far from here.

[meijlinder]

Ribs from yesterday. Turned out quite good despite being cooked in the oven. Weather yesterday was too bad to spend outdoors babying the grill. Yet another reason I need to get myself a smoker.

[geoffbot]

Like so many other things in Saskatchewan, the chanterelles are a month early this year.

P7161396_01 by Hank Blanc, on Flickr

Mushrooms are one of my favourite things.

[Henry Krinkle]

Mushrooms are one of my favourite things.

Chanterelles are my favourite of all. They even top truffles and morels in my book. Though morels from around here are really good and we should be having bumper crops of them for a few years. They grow best in burnt out forest and we've got an awful lot of that right now.

[boatme99]

The other half of the not photographed pork loin from last week.

This half has a rosemary/garlic rub. It will probably be served with a potato galette, just because it's quick and easy.


A friend gave me some Ghost and Carolina Reaper peppers so I was going to jerk it, but I forgot to thaw it in time.
I'll have to pick up some more pork or chicken later today to start the jerk marinating.

[Henry Krinkle]

Last year's photo, but it looks exactly the same. This is so rich I can only eat it once a year, but it is so deliciou. Pan-fried chanterelles, brie on toasted red fyfe bread.

[geoffbot]

My take on carbonara. Tagliatelle because I don't like spaghetti. Mushrooms and parmesan would've made it perfect. Red Leicester cheese hence the yellow (and the English mustard I added - you do add mustard to cheese sauce, right?!) Just what I had in the fridge.

Cooked it, as nigella suggests, in water as salty as the Mediterranean Sea.