Very sorry to those of you who's blogs I haven't visited in the last couple of days, we have just had floors laid in the apartment, dust everywhere plus we had to move a whole heap of things and then put them back later, we are on our bowling Travel League today, and there just aren't enough hours.
Via Rail is Canada’s independent corporation railway system which offers intercity passage across the country. It’s a big country too. Via carries 4.1 million passengers annually. There is one trip we have always wanted to do, but is a tad rich for our blood, that’s to cross country all the way to Vancouver. You have the opportunity to sit in a viewing car to see the countryside as you go along. Would be particularly worth seeing the Rockies when one got there although there are a lot of wheat fields to be seen, miles and miles of it I understand. There are commuter trains to Toronto every day, referred to as Go trains. I have a friend who uses them daily to go to her job in Toronto. They do shorter pleasure trips as well where I believe you can have lunch on the train. One problem to me, all these trips do not give you a return, you have to figure out something else for that. Another possible trip is up to Hudson Bay which is the Polar Bear Express. Nearly did that once but something stopped us at the time.
This is a recipe from Emeril Lagasse who is a famous chef on TV and who owns lots of restaurants in the States. It is his version of a well known recipe.
Veal PiccataRecipe courtesy Emeril Lagasse, 2003
- 1/2 cup all purpose flour
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
- 1 1/2 tablespoons vegetable oil
- 5 tablespoons butter
- 1 cup dry white wine
- 1/2 cup chicken stock
- 1 garlic clove, chopped
- 1 lemon, juiced, or more to taste, (about 2 tablespoons)
- 2 tablespoon capers, drained
- 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
DirectionsIn a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
Have a great day.