A (mercifully short) Interval

Pasta al salmone

Friday 27 March
Comfort food: much needed before Holt had to go back to teach (dam’ it).

Lake House

Thursday 26 March
Back to Lake House (indoors) for a post-lecture dinner with Don and Martha.
Fine PEI mussels and PEI* calamari, followed by a merely OK pickerel with wild rice. Despite the lamb hash of night before, some daimon caused Holt to order the daily special: a nice braised lamb shank with garlic and pesto mash. All went well with a bottle of the Strewn red (Two Vines).

*Polypods are Excellent Ingestion

Lamb Hash

Wednesday 25 March
Back for its third successful run at this theatre . . .

Rainbow Trout

Tues 24 March
Huge things, though not as sea-worthy as the steelheads. We did them with a little braised fennel and some red grapefruit sautéed in the butter with red onion. And enough left over to made a tasty apple and cuke salad for lunch.

Rozbif and Salad

Monday 23 March
Nothing like cold roast beef. Plus a salad of whatever bits and pieces were left over from the party. Not as pretty but mighty tasty for the pennies they cost.

Devolution Dinner

Sunday 22 March
There had been so much food on Saturday that Holt didn’t feel the need to proffer the traditional accompaniment to prime rib, but a cupful of dripping and gravy was too good to waste. So we had a Northern Dinner: Scotland (scotch broth) made in the slow cooker and Yorkshire pudding. Holt used to make Moosewood’s “Custardy Popovers” all the time, so that, like Spaghetti Carbonara, he first met up with certain classical dishes in vegetarian avatars.