Lost Car, Supermarkets and Cheese.

Here's a good one, heard on GMA this morning. Two years ago a woman reported her car having been stolen from her driveway. The other day she opened her garage and there it was. Her husband had put it there without telling her!!!!!!!!!! Unbelievable. I was somewhat teed off with our local store, Zehrs, on Thursday because they now no longer sell Devon cream. That is the third or fourth item we buy regularly that they have stopped selling. Not only that, they have changed the store all around so we no longer know where anything is. Grrr.

I had picked up some nice looking raspberries, but I gave them back. I really find the regular whipping cream has no taste whatsoever. So, yesterday we decided to go to Sobey's. It is a grocery chain too, and a few miles away from us, but they are a good store. Firstly we found the cream I wanted, I bought three pots of it. Although it has a shelf life, I have in fact kept it in the fridge for years without any problems. We also bought three London Broils, I have mentioned these before. Chuck, the butcher at Sobeys, cuts them specially for us. It is a cut that is sold in the States, but actually refers to something quite different round here. We get inside round cut into huge steaks, about 12 inches long by 2-3 inches deep and maybe 5-6 inches wide. We bought three for the freezer. When we cook them, Matt marinades them for about 24 hours and then barbecues them - rare for us but so long as they are pink inside and you carve at a diagonal, they are absolutely delicious. We originally got the recipe from our neighbour's daughter in NC and Matt tinkered with it a little bit and it became something of a speciality for him.

  We also bought some Borgonzola Cheese. Not a well known cheese at all. The German's make a cheese called Carambazola and the Canadians make a copy which is Borgonzola. Unusually for us, we prefer the copy. It is like a mixture of Brie or Camembert with blue veining as in Gorgonzola, hence the name. It is a great cheese and we love it but don't get it very often as Sobeys seems to be the only place that sells it any more (Zehrs used to once upon a time). Sadly, or maybe luckily for me, they only had one piece yesterday, so that is what we got. We had some for supper last night, yuuuummy. French Marilyn (see link this page) said their President has given up eating cheese at the moment. I probably should, but when there are such delicious cheeses in the world, how can I? We accompanied it with some nice red wine too. We are still serving our wine in the terra cotta wine cups our friend gave us recently and which I blogged about on July 13. We really find they make a difference. Finally, I bought some corn on the cob which was OK, but not the best I'm afraid. One really needs to go to a farm for the best and freshest corn. Serves me right, I rarely buy corn in stores. So talking of corn, here is a recipe I got from Recipezaar yesterday.

  Bacon Wrapped Grilled Corn on the Cob The ultimate decadent corn on the cob – based on a recipe from Paula Deen, of course. :) The flavor the bacon gives the corn is outstanding! SERVES 8 * 8 ears corn * 1 lb bacon * water, for soaking * butcher string 1. Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk. 2. Remove the corn silk (you can use a soft brush to ensure that all the silk is removed). 3. Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes – this will help prevent the husks from charring on the grill. 4. Preheat your grill to medium temperature. 5. Remove the soaked corn from the water and pat dry. 6. Wrap strips of bacon around the corn kernels on each ear, then fold the husks back over the bacon and kernels. 7. Tie the husks down with butcher string; repeat with all ears of corn. 8. Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and the bacon is cooked and the corn is tender. 9. Cut the butcher string away from the husks and serve. 10. Note: you can make these earlier in the day if you store them in a container in the fridge, wrapped in moistened towels. 11. Note #2: I've done them ahead of time for camping, frozen them, then put them in the cooler frozer to help keep things cold in there. Take them out for cooking when thawed (or to thaw them), and put them in the coals for reheating. Wonderful! Also good with a little seasoned salt sprinkled on before wrapping - either Lowry's, Johnny's, or for a change of pace either Southwest Seasoning (http://www.recipezaar.com/253112) or Curry Powder (http://www.recipezaar.com/104344). 12. Note #3: I've also found that I like to pre-cook the bacon a little so that it's partially cooked, drizzled the small amount of fat mixed with a bit of oil or butter over the cobs, wrapped the bacon around, then gone on with the steps. Otherwise the bacon doesn't cook completely on the cob and is generally tossed away uneaten. Have a great day.