Wednesday, March 25, 2009
New Hamburg, Bowling
Today is another of our Travel League Bowling days and we will be in New Hamburg for lunch and then the game. New Hamburg is the proud possessor of a well known restaurant, The Waterlot. We had thought of booking a room there tomorrow night and then having dinner. However, it does add up to a lot of shekels for just one night. To just stay in town for dinner would mean hanging around town for a few hours which wouldn't be a lot of fun, especially at this time of the year when it isn't very warm yet. Matt tells me they are talking of snow again next week. Round here we have got rid of all of it except a few patches where it was piled up after snow clearing. I really don't want to see any more. There are problems with ice jams on the Red River north of Winnipeg, plus other areas such as in North Dakota where they have been trying to break up the ice. The trouble is these jams cause flooding and once they melt the flooding can get worse. Lots of people have been evacuated and lots more are on stand by. I am not sure whether in fact that will affect the river in New Hamburg - they had bad flooding from that a few months back. Right now, there is a pretty thick fog everywhere which we are hoping will dissipate before we leave. Here is another lightened recipe from Food and Drink which is recommended for Easter. If I cook a special meal for Easter I tend to cook a leg of lamb which to us is typical Easter fare. I have mentioned before the street barbecues you see in Greece where people are cooking whole Pascal lambs all together. When grocery shopping yesterday I forgot to get yeast which I will need if I am going to make Hot Cross Buns, traditional English ones that is. Stilton Scalloped Potatoes Scalloped potatoes are the standard accompaniment at the table with the Easter ham. This side can be rich and decadent especially when made with lots of cheese flavour. So this recipe has reduced fat and includes more nutrition vitamins with sweet potatoes added to the mix. 2 Tbs vegetable oil 1/4 cup all purpose flour 3 cups skim milk, warmed 1/2 cup crumbled Stilton cheese 1 tsp Dijon mustard 1/2 tsp salt 1/4 tsp pepper 3 Yukon Gold potatoes, peeled and thinly sliced 2 small sweet potatoes, peeled and thinly sliced 1 small onion, thinly sliced Heat oil over medium-high heat in saucepan, add flour and cook, stirring for one minute. Whisk in milk slowly and continue whisking gently for about five minutes or until mixture is thick enough to coat the back of a spoon. Remove from the heat and add Stilton cheese, mustard, salt and pepper. Whisk until smooth, set aside. Preheat oven to 375°F. Alternately layer Yukon Gold potatoes and sweet potatoes with onion in lightly greased or sprayed 13 x 9 inch casserole dish. Pour milk mixture evenly over potatoes. Bake in oven, uncovered for about 1 hour or until potatoes are golden brown and tender when pierced with a knice. Serves 6 to 8. Have a great day.