Friday, March 28, 2014

Travel League, Lunch.

I am always yammering on about bowling, I got a friend to take some pictures today just to prove I really do go bowling.




I had one very good game, and a couple of mediocre ones. Unfortunately, there were only three on a team which meant that we were moving fast which made my poor legs ache. Vascular problems. They are OK if I don’t have to bowl so fast, but with 3, different matter altogether.

I was sorry to hear, when we got there, that the proprietor’s father/grandfather had died this last week. (Place is owned by father and son). Mind you he was 99 so he had lived a good long life. But no matter what, it is always a blow.

Going back to the Red Lobster, I ended up having a version of Shrimp Scampi which was NOT so high in calories although I did rather indulge in the Cheddar Bay biscuits instead. They are so good and as everyone kept saying, it’s only once a year. Not that I really subscribe to that but… I also discovered that my favourite doughnut, the Walnut Crunch has been withdrawn from Tim Horton’s due to people with nut allergies. What a disappointment. I had a plain chocolate doughnut instead. I made do you understand.

I haven’t had Taramasalata in years. Certainly not since I was in North America unless possibly when we went to a Greek restaurant in Brantford (some 25 years ago) which was wonderful but is, sadly, no longer there. On the occasions I visited Greece you could find it practically anywhere - my family and I thoroughly enjoyed it. It was usually served as mezes which is the Greek equivalent of the Spanish tapas. When this recipe came from Food and Wine I just had to a) save it and b) share it. They mention skordalia which was one of the first foods I tasted on arriving in Greece in a small bar in Piraeus which is the port for Athens. I loved it from the git go.

Photo by © Guy Ambrosino


Contributed by Kate Winslow
  • ACTIVE: 10 MIN
  • SERVINGS: makes about 2 cups
This creamy, briny dip belongs in the pantheon of classic Greek meze, alongside hummus, baba ghanoush and skordalia.

  1. 6 ounces firm white bread, crusts removed and 1-inch pieces
  2. 4 ounces jarred tarama (carp roe)
  3. 1/4 cup grated onion
  4. 1/4 cup freshly squeezed lemon juice
  5. 1/2 cup extra-virgin olive oil, plus more for serving
  6. 1/4 cup water, or as needed
  7. Toasted pita chips or bread, for serving
  1. Put the bread in a bowl and sprinkle with 1/4 cup water. Let sit for 5 minutes, then squeeze out the excess water and put the bread in the bowl of a food processor, with the tarama, onion and lemon juice.
  2. Pulse the tarama mixture until it begins to become smooth. With motor running, add the olive oil in a slow stream and process until the mixture is very smooth. The taramosalata should be the consistency of a velvety hummus. Add enough water to loosen the mixture, if needed.
  3. To serve, spoon the taramosalata in a wide shallow bowl and drizzle with olive oil. Serve with toasted pita chips.
Make Ahead The taramosalata can be made 1 day ahead and refrigerated in an airtight container. Notes Tarama can be found in Greek food markets and some fish and specialty markets.

Have a great day
Jo (2)


  1. Hi Jo - well glad you had a happy time bowling despite the owner's well-lived grandfather having died - good age is 99! Love taramosalata .. I used to make it often .. and glad your Red Lobster meal was nearly what you wanted .. Good to see you bowling .. cheers Hilary

    1. Thanks Hilary. 99 is a good age isnt' it? I was quite pleased with those pix.

  2. Interesting to see the bowling lanes Jo - they don't look any different from our tenpin lanes?
    Have you played Petanque? We've just discovered a Petanque rink near our house in the Canaries so will buy some boules to take out there next trip (in May)

    1. Yes, some alleys do a switch and play both 10 and 5 on the same lanes.

      No, never have, heard of it, but don't know much about it. You're off again in May? You ought to spend longer at a time, save on air fares.

    2. We would, if we could 'slide' longer stays past the Mums. David's Mum in particular keeps saying how much she misses us when we're away although we only visit once a week when we're in England! She is 95 years old so its the old 'emotional blackmail' stuff.

    3. Never thought of that. It's not how much she sees you so much as knowing you are there I think.

  3. That sounds simple and delicious. I'd never heard of taramosalata.

    I've seen you bowling, so I know it's for real!

    1. It is, not for you though. Having spent time in Greece, you see it all over.

      That's true, you and Jeff both.

  4. Never doubted that you were bowler! Loved the pictured though! Damn, no more Walnut Crunch?

    Oh, I almost forgot! I just received my new wireless mouse and it's amazing the difference in performance. Not losing a whole page of writing with one click is also nice. Although, thank god for the undo feature. It's saved my hide more than once! Love the the cursor stays right where I put it!
    Hate to say it, but so glad you had the same problem!

    1. I shall be miserable for weeks about the Walnut Crunch.

      Glad my problem solving helped you with yours. I used to get so mad when, as you said, a whole page of writing just disappeared.

  5. Congratulations on the good bowling game. I'm impressed. I stink at bowling, even with the smallest ball and gutter blockers.

    That recipe looks like a tasty side dish or snack.

    Be well, Jo.


    1. Pity you can't try 5 pin, I prefer it. You'll have to come to Canada.

      It is tasty, I can assure you.