Tuesday, August 29, 2017

Printer, Victoria Bowl,

Technology can be so frustrating. I had, with the help of a Staples technician, decided to take my black ink cartridge in to be exchanged in order to see if that was the problem with my printer. This morning, Monday, I booted up my computer and to my surprise the printer decided to print a test page. Considering there was no black cartridge it wasn't bad so I put the black one back in and it printed another test page, that was fine. My printer's gremlins have, for the moment, disappeared. Hurrah. I really wasn't looking forward to buy a new one, especially as I had two brand new cartridges in this one.

We bowled at Victoria Bowl again today (Monday) and once again I had 3 good games. My first game was 214. I haven't had a 200 game in a while now so I was chuffed. Matt did better today too. We will be there one more time on Thursday. I would like to bowl there more often, but Matt does not like the synthetic lanes. They really suit my style of bowling. I didn't realise, until today, that the owner had installed all the lanes himself (by doing so he saved $80,000 he told me). A lot of work but he has done a good job. Still cost him a lot of money but it will save him money in the long run. Next week we will, presumably, be back at Towne Bowl.

I loved the look of this version of a Niçoise Salad - not sure I would bother with the potatoes but otherwise I think I will try this.

Salmon Niçoise

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly
more mellowed recipe.

8 oz small purple potatoes
Kosher salt
4 oz haricots verts, trimmed
6 large eggs, room temperature
2 Tbs olive oil
1/4 cup olive oil
¼ cup drained capers, patted dry
1 lb skin-on salmon fillet
Freshly ground black pepper
4 anchovy fillets packed in oil
1 Tbs whole grain Dijon mustard
½ tsp sugar
1 lemon
½ medium shallot, finely chopped
4 cups frisée or mâche
¼ cup niçoise olives, pitted

1. Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15-20 minutes. Transfer potatoes to a plate with a slotted spoon.

2. Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

3. Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

4. Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

5. Preheat oven to 425°F. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10-12 minutes. Let cool.

6. Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.

7. Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.

8. Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers

Servings: 6

Author: Claire Saffitz
Source: Bon Appétit

Have a great day


  1. Hi Jo - so glad the printer's turned up trumps for you - that is good news. Glad you're able to bowl. Love Salad Nicoise ... the blue potatoes not necessary, but they'd look good for a party ... I make potato mayonnaise quite often, which I have as a filler. Cheers Hilary

    1. Me too Hilary, not that new printers are that expensive these days, but still an expense I don't want. Don't do parties any more I'm afraid. Not sure what you mean by potato mayonnaise, potato salad? Over here there are so many versions of potato salad one can't keep count.

  2. It sounds like your printer has a mind of its own. I hope it continues to behave.

  3. Salad sounds good. I hate frisee and always have to pick it out of the salads I eat. Sounds like I am not the only one.

    1. I don't think I have ever eaten frisée Denise, or if I have, I don't remember it.

    2. It's pale green, thin leaved, frizzy ends (hence the name) and tastes bitter.

    3. Yes, in England we called it chicory Denise.

  4. I get frustrated with printers and the ink especially when the ink is more expensive than the actual printer. As long as it's working...that's all that counts.

    1. I know Birgit. I was looking on line and as you say, I could buy a printer for $40-$50 but the ink would cost nearer $70 or a bit more. Doesn't make sense.

  5. My stupid printer's done that too. Won't do anything when you command it to, but the next time you turn it on, it starts printing.

    1. Sh, don't call them stupid or they will pack up all together JoJo

  6. Printers are notoriously glitchy. Even expensive ones. Honestly, Niçoise Salad is my favourite food in the world but I hardly ever see it on menus now. Thanks for the recipe.

    1. Not had that much trouble with printers Pinky. No it isn't something you see on menus these days. Pity.