Monday, March 23, 2009
Back in St. Catharines
Saturday 28 January
We just had time to drop in at the Farmers' Market after our drive back from London. A quicky meal of Lococo's honey-garlic sausage with onions and peppers. And the next day Holt had to fly back to Cincinnati, dammit.
We just had time to drop in at the Farmers' Market after our drive back from London. A quicky meal of Lococo's honey-garlic sausage with onions and peppers. And the next day Holt had to fly back to Cincinnati, dammit.
Windermere's Café
Friday 27 January
After Holt's talk at the University of Western Ontario, Kelly Olson kindly took us out to a picturesque, parklike location and led us onto the terrace of the almost deserted, but still pleasant Windermere's Café.
For openers, we had crabcakes and pastrami-cured salmon (like a drier form of lox) on arugula, followed by a lovely bit of venison with a wild cherry sauce, and a slightly fatty slice of prime rib, each garnished with redskin potatoes and asparagus. We ended, by spliting the molten chocolate lava cake, and what more need be said? A very nice Inniskillen Pinot Noir and an experimental Naked Grape Cab. Sauv. So thank you, Kelly, for a lovely dinner and sparkling conversation!
After Holt's talk at the University of Western Ontario, Kelly Olson kindly took us out to a picturesque, parklike location and led us onto the terrace of the almost deserted, but still pleasant Windermere's Café.
For openers, we had crabcakes and pastrami-cured salmon (like a drier form of lox) on arugula, followed by a lovely bit of venison with a wild cherry sauce, and a slightly fatty slice of prime rib, each garnished with redskin potatoes and asparagus. We ended, by spliting the molten chocolate lava cake, and what more need be said? A very nice Inniskillen Pinot Noir and an experimental Naked Grape Cab. Sauv. So thank you, Kelly, for a lovely dinner and sparkling conversation!
Sole in caper sauce
Thursday 26 January
Barbara led a CTLET* workshop, but we didn't have veal cutlets. Instead, tasty sole fillets, pan-fried, with a quick sauce of white wine, lemon, and capers. Very nice over the roasted asparagus. 20 Bees pinot grigio (Not bad for a p.g.).
*Centre for Teaching, Learning and Educational Technologies. You just had to ask.
Barbara led a CTLET* workshop, but we didn't have veal cutlets. Instead, tasty sole fillets, pan-fried, with a quick sauce of white wine, lemon, and capers. Very nice over the roasted asparagus. 20 Bees pinot grigio (Not bad for a p.g.).
*Centre for Teaching, Learning and Educational Technologies. You just had to ask.
Gnocchi with Ragu
Wednesday 25 January
Holt flew North to give a talk in London, Ontario. Barbara picked him up at 9:30 PM and drove him home, where she fed him this warming dish. The gnocchi were boiled until they floated, and coated with ragu to you, pooh pooh to you (and that is what I say) sauce, which we had made and frozen back in December for just such an eventuality.
Holt flew North to give a talk in London, Ontario. Barbara picked him up at 9:30 PM and drove him home, where she fed him this warming dish. The gnocchi were boiled until they floated, and coated with ragu to you, pooh pooh to you (and that is what I say) sauce, which we had made and frozen back in December for just such an eventuality.
Roast Lamb and Vedge
Saturday 21 February
It was Barbara's last day before driving back to the frozen North. We ate leftover lamb that Holt still had lots of from his Obama Inauguration party (previously frozen for your convenience). We were so miserable we didn't care.
It was Barbara's last day before driving back to the frozen North. We ate leftover lamb that Holt still had lots of from his Obama Inauguration party (previously frozen for your convenience). We were so miserable we didn't care.
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