Haircut, LCBO, Physiotherapist, Cardiologist, Sweetbreads.

Well, now we look like us again. The amount of hair that came off our heads, I figured we would have had a weight loss. We were supposed to wear masks of course but Matt flatly refused. In the end Katy (pronounced Catty) took him to the chair in the back where she always cuts female hair. Hidden away from any customers coming in. She has offered to come here and I think next time I might take her up on it. If Matt had kept moving he wouldn't be having all the trouble walking that he is experiencing now. Not sure if that's stubborn men or stubborn patients. Bit of both I suspect.

On the way home we stopped at the small liquor store as three of us call it. Much to my surprise, for once, there were only a couple of people waiting outside. Had to get myself some bubbly, can't do without that. I also wanted some white wine for cooking. In the end I settled for a slight more expensive Pinot Grigio because it was in a pack instead of a bottle which I thought would be better for keeping in the fridge.

I am seriously impressed, there is one young woman, well young to me I have no idea anyway, I have never met her, who has been one of the most helpful people I have come across. Two or three days ago I asked her if she could get me a physiotherapist and be damned if one didn't come today. Last time I asked our health people I never did get anyone. He was a very nice Vietnamese young man and after lots of questions, etc. etc. he finally decided that Matt had a ligament problem in his leg with basically was causing his problems (we practically had to carry him into the hairdresser). He said he would be back on Friday with an exercise programme. The trouble is, Matt has decided he wasn't impressed with the young man. I was, so I hope he will forget this. The physiotherapist said it would be better if Matt had PSW's to help him with this programme, and I 100% agree. No way he will listen to me. Please keep your fingers crossed for me or even pray if you are so inclined. He needs this to work and he needs to work at it. Tomorrow I need to see if I can get some more PSW visits to help with this programme. Maybe I will go back to the same young lady who seems to be able to work miracles.

I was reading some very interesting recipes/comments about sweetbreads today, but unfortunately the only way I can get sweetbreads is in a large quantity, frozen of course, which would make it difficult for me to deal with. I would share them with ladydog but I am not sure we could defrost a large quantity safely.

Tomorrow I have a phone call with my doctor to get a referral to a new cardiologist. What a bloody rigmarole. What worries me is that my pending EKG will get lost in the shuffle.

Just so happens I have some Scallops in the freezer as well as prosciutto.

Asparagus with Scallops, Browned Butter and Prosciutto

1 lb white asparagus, peeled, or green asparagus
3 1/2 Tbs unsalted butter
1 oz thinly sliced prosciutto, cut into 1/2-inch-wide strips
1 lb sea scallops
Salt and freshly ground pepper
1/2 tsp finely grated lemon zest
2 Tbs fresh lemon juice
1/4 cup chicken stock or canned low-sodium broth

1. Cook the asparagus in a large sauce-pan of boiling salted water until tender, about 8 minutes. Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.

2. Melt 1 tablespoon of the butter in a large skillet. Add the prosciutto and cook over low heat until crisp, about 4 minutes. Transfer the prosciutto to a plate.

3. Melt 2 tablespoons of the butter in the skillet. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side. Transfer the scallops to a plate.

4. Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute. Add the lemon juice and simmer for 10 seconds. Add the stock and simmer, scraping the bottom of the skillet, until reduced to a rich glaze, about 3 minutes. Swirl in the remaining 1/2 tablespoon of butter. Return the scallops, along with any juices, to the skillet and cook over low heat until heated through.

5. Return the asparagus to the simmering water to heat through. Season the sauce with salt and pepper. Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it. Top with the fried prosciutto and serve.

Servings: 4

Source: Food and Wine

Have a great day, stay well, stay safe.
 

LCBO, Car, GOAT,

I give up. Trying to go to the liquor store, first I went and it wasn't yet open and the line up went round the block a dozen times. Yesterday I tried and they had just closed. Today, well that's another story. The car wouldn't start. After about 10 hours (well it seemed like it) they sent a guy in a humungous truck (I had specified my car was in an underground garage) he said fine, he had a portable booster. We went downstairs and he tried the key and noticed that the car was flashing Security. He tried a trick or two to get it to stop but it wouldn't so eventually we arranged for a small tow truck for tomorrow morning. Hopefully. We have had a few incidents in the garage, nothing wrong with the car yesterday, today the security is alerted. I think someone tried to get in the car. What a bloody nuisance. Only place who can "turn" if off is in a garage.

Whilst waiting the 10 hours, Matt was carrying on and on and on. Although he came down to the car with me, he couldn't seem to remember where it was and why there was nobody working on it. He said I would never get it back!! Been a confusing day for him, been a b""ch of a day for me. As I told the guy at Meineke I was going to have a stiff drink, and I did. I reckon I deserved it.

They are showing Jeopardy GOAT again. Last night they showed Ken Jennings in his very first Jeopardy when he became a Champion. I actually think it's too soon to show the Greatest of All Time again although I guess there are people who missed it and would like to see it. I was disappointed the first time. I would like to see a few more early programmes of both Ken Jennings and Brad Rutter. James Holzhauer is too recent to particularly want to see again. We were not watching in the days of Ken's triumphs - not sure why. Used to watch it when we lived in Canada, went down to the States for a few years and watched other stuff (British comedy) for some reason. The minute we came back here we watched again.

I know at least a couple of people who read this blog who do NOT like asparagus, ladydog being one, sorry, but 'tis the season.

Asiago, Bacon, and Garlic Roasted Asparagus

1.5 lb asparagus
2 Tbs olive oil
salt and pepper
4 garlic cloves, minced
1 cup grated Asiago cheese
4 bacon slices, cooked, drained of fat, chopped

1. Preheat oven to 425° F. Trim asparagus ends.

2. Place asparagus in a 2.5 quart casserole dish, drizzle with 2 tablespoons of olive oil, season with salt and pepper, mix everything well. Mix in the minced garlic.

3. Roast, uncovered, at 425°F for 10 minutes.

4. Remove from the oven.

5. Sprinkle half of grated Asiago cheese all over asparagus, then add chopped cooked bacon, then top with the remaining half of grated Asiago cheese. Roast for 10 more minutes, uncovered at 425°F. Asparagus should be crispy and crunchy.

Servings: 4

Author: Julia
Source: Yummly

Have a great day, stay well, stay safe.
 

The Knotted Gun, Coffee Meeting, LCBO, Exercises, Scanning, Cooking,

I sometimes wonder where I have been - like today I read Viveka's post in My Guilty Pleasures and she talked about Non Violence, the Knotted Gun. Of which I had never heard.

Apparently it was originally designed as a memorial to John Lennon (one of the Beatles) who was assassinated outside his apartment. This should be everywhere in posters if not in statues. I think it is an excellent reminder of Peace. Checked with a few women in my exercise class and they had never heard of it either.

Funny how I can sit around doing damned all one day and the next it is go go go. Wednesday morning I went to my local Zehrs who owed me some sliced chicken. I sat in the cafeteria and phoned PC Express - they asked if I was going to pick it up, I said I was upstairs - he laughed and said he would bring it to  me. I then went and got a medium black coffee for $2.25 (Starbucks) and sat hoping someone would join me from the Alzheimer Society. As it happened, one person managed to turn up. We basically sat and talked cameras, he is an expert. The "new" cafeteria area is nice and they now have poinsettias on every table, but the chairs are metal and my bum was freezing.

I then went to the liquor store to get Matt some gin. Decided to get some more wine at the same time. The place is obviously stocking up for Christmas, they have masses of extra wine all over the place. That reminds me, forgot to tell you last week I went to the liquor store with the helpful young man who helped me again by getting something from the back of the store. I asked if they would take an order over the phone for me to just pick up, he assured me they would. They are very obliging at that store but it isn't the closest to me unfortunately.

When I got home I almost threw some lunch down my throat and went down to exercise class. I think I am doing a bit better these days although I hadn't been for a while.

Later my friend phoned to ask me if I could do another scan and email for her, so she came down and I did that. One benefit, I didn't have to take the dish back to her in which she had given us the cake.

I then spent a fair time in the kitchen cutting up veggies etc. etc. for supper which I am cooking in the Instant Pot.

Looking for a recipe which I think I would like to make, I came across this one from Kevin Lynch at Closet Cooking. My interest was immediately piqued when I saw the picture. However, as I have never thought much of Cottage Cheese on this continent, I figured I would use Goat Cheese.

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

These cottage cheese and egg muffins are one of my favourite breakfasts and since I had some leftover ham I figured that it was a great opportunity to update the photos for this recipe which I originally posted back in 2008! I first came across the idea for these muffins on Kalyns Kitchen and

they reminded me of the cottage cheese muffins that my mother used to make when I was a kid so I had to make them. The primary ingredients of these muffins are the cottage cheese and eggs with a bit of flour to bind things together and from there you can add pretty much whatever you want! I particularly like the ham and cheese combo but I use other ingredients depending on what I feel like. Because of all of the moisture from the cottage cheese these muffins come out nice and light, fluffy and moist and what’s better is that with a minute in the microwave the leftovers from the fridge are just as good as freshly made so you can make a batch on the weekend and have quick breakfasts for the week. They also freeze really well so you can make them for later on when you know you will be busy. What a great way to enjoy some leftover ham, or a great reason to pick up some more ham!

1 cup cottage cheese
4 eggs, lightly beaten
1 cup flour (gluten-free for gluten-free)
1 tsp baking powder
1/4 tsp salt
4 oz ham, diced
1/2 cup cheddar cheese, shredded
2 green onions, sliced

Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions, pour into a greased 12 muffin pan and bake in a preheated 400°F/200°C oven until golden brown and a toothpick poked into the centre comes out clean, about 25-30 minutes

Author: Kevin Lynch
Source: Closet Cooking

Author Notes
Instead of ham and cheese, use your favourite ingredients! (I like to add pickled jalapenos to these!)

These muffins freeze well!

Have a great day
 

Shopping, TEACH,

Didn't do much this morning, but then this afternoon we went to the liquor store, well we were totally out. Although we had decided not to bother, I ended up buying white wine (Pinot Grigio) to go with the turkey breast. We don't drink much white wine for some reason although we do enjoy it when we do so. However, I guess we only drink wine on a Saturday, normally, and we usually eat something which requires a red wine. However, it is Thanksgiving so we have to treat the turkey with honour. Plus, of course, I needed fizz.

We also needed bananas. It was a toss up, for me, did I get them at the regular store, close to where we were but a bit of a walk from parking to produce dept. or did I go to Victoria St. Market, bit of a drive but a much shorter walk. Then I remember I was out of Italian sausages which made the decision for me. I always buy those at Victoria St. One of my favourite IP meals is made with Italian sausages. So, as usual, my 4 bananas (shopping tomorrow) cost me around $20.

Tomorrow morning is my last TEACH session, I shall miss it as I have been enjoying participating in these courses. I would really like the five of us to keep in touch, don't know how they feel about this.

It will also be the last time we see ladydog as she is off on a cruise next week so we won't see her for about 4 or 5 weeks.

I've always liked tofu but, apart from the Hot and Sour Soup at Mandarin, I haven't eaten it in a while. Not sure why because some delicious dishes can be made using it as the main ingredient.

Crispy Tofu Steaks with Ginger Vinaigrette

F&W’s Kay Chun uses panko to coat tofu steaks, then pan-fries them until they’re crispy outside and

creamy within.

3 Tbs minced peeled fresh ginger
3 Tbs minced scallion
1 Tbs distilled white vinegar
2/3 cup canola oil Kosher salt
1 large egg
1 cup panko
1 14-ounce package firm tofu, drained and sliced 1 inch thick

1. In a small bowl, mix the ginger with the scallion, vinegar and 1/3 cup of the oil; season the vinaigrette with salt.

2. Beat the egg in a medium bowl. Spread the panko on a plate. Dip the tofu slices in the egg, then coat in the panko. In a large nonstick skillet, heat the remaining 1/3 cup of oil. Fry the tofu over moderate heat, turning, until golden and crispy, about 8 minutes. Season with salt and serve with the ginger vinaigrette.

Servings: 4

Source: Food & Wine

Have a great day
 

Tomatoes, Garage, Grocery Store, LCBO,

I forgot to mention yesterday that I had tried the Oven Roasted Tomatoes Stuffed with Goat Cheese last night. I used about 6 oz. cheese for 2 tomatoes and, because I was in a rush, made a couple of mistakes. I cooked them in the Air Fryer and they turned out well, except I couldn't lift them out of the fryer so tipped them out. Didn't look pretty but they tasted very good.

Slow morning today, but then after lunch we went to the garage. Bob laughed at the card I had made for them. I sat on one of their comfy couches and went to sleep again. Had a lousy night last night, I could not get cool. Our A/C is in the living room and it doesn't always manage to get to the bedroom. I finally got to sleep around 2:30 and then awoke around 6. Infuriating.

Eventually, the car was ready and Bob said he had "done some magic", he sure had, he quoted $240 yesterday, he charged me $186 today. Great. Headed off to the store because I had forgotten to order Matt some luncheon meat. Think I have mentioned what a mess the place is because they are installing a Starbucks which I believe is a waste of time. Things are not where they should be and the shelves are not as full as they were. Enough to put you off shopping there all together. Thank goodness for PC Express which enables me to let someone else do my shopping.

Then went to the LCBO or liquor store and after that home. Not a sound from the car so this time what was wrong is definitely fixed.

When we got home I fixed salmon in foil for supper which we ate later on with a pea relish. I have posted both recipes previously.

Here is a simple recipe from Kevin Lynch of Closet Kitchen. Now I am off to bed.

Dakkochi (Korean Skewered Chicken)

Servings: 4

ingredients

• 1 pound chicken breast (cut into bite sized pieces)
• 3 cloves garlic (grated)
• 1 inch ginger (grated)
• 1/2 small onion (grated)
• 1/2 Asian pear (grated)
• 1/4 cup soy sauce
• 1/2 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 green onions (chopped)
• 1/4 teaspoon pepper

directions

1. Mix everything in a freezer bag and marinate for at least an hour.
2. Skewer the chicken on wet skewers and set aside.
3. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
4. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.

Have a great day
 

Shopping, Loaners, Cold Wind, Weekend Cooking,

Had to go out again on Thursday, Matt had run out of gin, horrors, and we had run out of bulbs for our chandelier and one blew this morning. They really do make one hell of a noise. The Medigas people who rented us a toilet seat lifter and a walker finally came to pick them up. Odd company. They are brilliant about bringing stuff on time, but they don't seem to care too much about collecting things when people have finished with them.

It was pretty cold out, I had another word in mind there. It was windy and therefore not nice at all. When we came back the Area Co-ordinator was just coming into the building and she had a nice warm woolly hat on. Never thought of it before, but I guess she has lots of clients in this building. She is one of the many who visited me particularly when I was first home and convalescing. I feel lonely now, nobody comes to see me except the physiotherapist, and she doesn't come often any more.

I cooked the Scallops Parisienne for supper and they were very good. We had two huge scallops each. More would have been better but I guess that is being greedy. Meals on Wheels came today,  I thought they were not coming as they had delivered two frozen meals on Monday.  Maybe we will both have one of their lunches tomorrow. For Saturday, I have a roast in the freezer which I don't remember buying. Must have been just before I was taken ill. It's quite big too. On second thoughts, I would like to get some frozen Yorkshire Puddings. Too lazy to make them any more and the frozen ones are excellent. So maybe I will do the roast the following weekend. Will have to ponder on that. Of course it is New Year's Eve next Monday. Not sure what I will do for that.

Here's a nice simple shrimp dish. The pictures on the web site make me salivate. At least she doesn't leave the tails on. Serves 3, hmmm, think it would serve 2 in this home.

Broiled Shrimp with Garlic Butter

1 lb shelled and deveined shrimp or jumbo shrimp
1 tsp salt
3 dashes ground black pepper
3 cloves garlic, minced
4 Tbs unsalted butter, softened
1 Tbs chopped parsley
lemon wedges

1. Set oven to Broil setting. Transfer the shrimp to a baking dish and season with salt and ground black pepper.

2. Add the minced garlic and butter to the shrimp, stir to mix well.

3. Broil the shrimp for about 8 minutes, or until they are cooked. Remove from oven, topped with chopped parsley and serve immediately with lemon wedges.

Servings: 3

Source: Rasamalaysia




Have a great day

:LCBO, Weather, Asparagus,

Major disaster looming. I am writing this on Saturday but on Sunday the LCBO (Licensed Liquor Board of Ontario) is supposed to be going on strike beginning Monday. We bought ourselves some extra booze today but just hope it will last. Of course, now we have stocked up a bit, it may never happen, either that or we will be without booze for so long we will become teetotallers. I can see that happening!!

Right at the moment, it is Sunday, June 25th, and I am freezing. It is presently very sunny outside but blowing pretty fiercely. So far June has been a very disappointing month and certainly not been terribly warm. We had a few days and now we are all thinking "that was summer". I was thinking earlier about the pool we used to have, we certainly would not have been using it at the moment. On the other hand, I understand England has been having a heatwave. There is no doubt, in my mind, about climate change although not too sure about "global warming" - ain't got too warm around here.

Monday we are planning to go to the asparagus farm and hopefully I will get in one more visit at the end of the week. After which, that's it for another year and I will live with a sense of deprivation for another year.

I tried a recipe for broccoli this weekend which I liked and Matt didn't. Pity. However, I pass it on to you in case. I found the directions a tad imprecise too. However, I thought it made a nice change from plain broccoli but Matt thought there was too much vinegar (could have been my fault).

Spicy Broccoli with Garlic

Garlic and spiced crushed red pepper add kick and spice to broccoli.

1 1/2 lbs broccoli
4 1/2 Tbs olive oil
1 clove garlic, minced
1/4 tsp salt
1/8 tsp crushed red pepper
1 1/2 tsp vinegar
3/4 cup water

1. Peel and slice thick stems from broccoli; separate florets.

2. In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.

3. Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.

4. Turn off heat; stir in vinegar.

Servings: 4

Source: EVERYDAY FOOD



Have a great day
 

Booze, Oil Leaks and Clean Air.

Yesterday, we took our wine and beer bottles back to the Beer Store, not the liquor store where we bought them. This system is a bit of a pain for us, OK if you have a house with a shed or garage to store your empties, we end up doing it in a spare room which is not the most convenient way of storing them. Nor is it worth taking back one or two bottles, so we save quite a lot before we return them. For those of you who don’t know this part of the world, we have a Beer Store which sells, guess what, yes, beer and an LCBO which stands for Liquor Control Board of Ontario where we can buy everything else, plus some beer although not in large quantities. LCBOs are pretty nice stores these days, but when we first arrived in 1975 a room with a few desks and lists of what was stocked, you then wrote down your order and handed it to someone behind the counter who would disappear into the nether regions to find what you wanted. Very odd system to us coming from England. Shortly before we landed in Ontario you could not, legally, offer your house guests an alcoholic drink, however, they changed that in time for our arrival.

In North Carolina you can buy both beer and wine in the grocery store but the liquor has to be purchased in ann ABC liquor store. From my limited experience of other States, it seems to be the same in several of them. I have no idea about either the rest of Canada or the rest of the States. Big countries.

In the southern part of Ontario, as I have mentioned, there are lots of wineries (known as vineyards in the UK) as the soil and climate of the Niagara region is ideal for growing good grapes. One can do tours of many of them and several have excellent restaurants, trouble is if you are not careful when tasting you can become unfit to drive. Its an enjoyable way to spend several hours and to purchase one’s wine on the spot. We have done it several times, usually when staying in the region, in Niagara Falls or somewhere similar. Last time we were staying at a bed and breakfast in Port Dalhousie which is a delightful spot close to the lakes.

One of the top news stories at the moment is the oil leak in the Gulf of Mexico caused by a sunken oil rig. Today they are talking about setting light to the oil floating on the surface. However, until the robots manage to plug the leak, this appears to be only a temporary help, if it really is a help at all. The oil coming ashore seems to be a major concern, but what about all the damage to the gulf ecosystem itself. As if nature wasn’t causing enough disasters, man has to add to the problem. The cost to BP was mentioned this morning, OK bad, but the ecosystem damage is – to my mind – more important.

Sam Champion, on Good Morning America, has a segment called Just One Thing. This morning he was talking about plants which can improve the quality of indoor air http://tinyurl.com/33eenta which they say is often more polluted than outside. I was very interested in this and am contemplating getting a fern to put near my printer. (There is a typo on the page, it should be toluene).

North Americans love potato salads. You never go to a picnic or pot luck without finding at least one and sometimes several different versions. So here, from the Asparagus Growers of Ontario, is a version with asparagus in it. No picture of the dish I'm afraid. The picture shown is from Barrie Bros. Asparagus and Fresh Food Farm. I was there yesterday, I had run out of the succulent green stalks; I actually met the other brother. I have known Tim Barrie for a number of years now, but had never met Andrew before.

Ontario Asparagus and Potato Salad

3 cups cut (1-inch/2.5 cm pieces) Ontario asparagus 3 lb new potatoes (unpeeled), scrubbed 1/3 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1 tsp finely grated lemon zest 2 cloves garlic, minced 2 tbsp coarse-grained Dijon mustard 1 tsp salt 1/2 tsp freshly ground pepper 2 roasted red peppers, cut in 1/4-inch (5 mm) dice 1 bunch green onions (white and pale green parts only), cut in 1/4-inch thick slices 1/4 cup fresh dill, finely chopped Steam asparagus until tender-crisp, 3 to 5 minutes. Refresh under cold running water. Set aside. Cut potatoes into 1-inch (2.5 cm) cubes; steam until just tender, 8 to 10 minutes. Drain well and place in large bowl. Whisk together oil, lemon juice, zest, garlic, mustard, salt and pepper; add about two-thirds to hot potatoes and toss gently to coat well. Let cool to room temperature. Add red peppers, green onions and dill along with remaining dressing; toss gently to mix well. Garnish with chives. Serve at room temperature. Yield: 12 servings

Have a great day.

LCBO and Cars

We were in Cambridge on Wednesday which is where we used to live. Roughly 8 miles or so away. Driving home we passed a liquor store which we used to frequent when we lived there and I suddenly remembered what such stores were like when we first emigrated to Canada. Some of the rules governing the use of liquor had been lightened before we arrived (apparently at one time you couldn't legally offer someone a drink in your home) but you still had to go into the store, read a list of the products for sale, write down what you wanted to buy and then hand it to the store clerk who would disappear into the back and bring you what you wanted. After living in the UK we were absolutely staggered. Even today, bars and pubs have boarded up windows or sometimes frosted glass, so no-one can see in or out. We are not happy campers at the moment, yesterday Matt took the car to the garage once again and we still don't have it back. Periodically and its getting worse, it totally refuses to start. When you turn the key, it doesn't make a sound. Eventually after about 10 minutes of so of messing with it, it suddenly fires up. This has been happening for a while; some time ago they changed our starter motor which cost a small fortune, guess what, that didn't fix it. We were putting up with it for a while, but it was beginning to happen on a daily basis. Yesterday morning the garage couldn't make it "stop", it fired up every time they tried it. However, in the afternoon it decided not to start and they decided it was a relay switch of some kind. Later in the afternoon they phoned to say it wasn't that and it was probably in the ignition; you think? However, once they change that it has to be re-aligned by a dealer. I didn't speak to them so don't know all the ins and outs. It looks to me as though we won't get the car back today either. That means no bowling this afternoon for a start, not to mention all the errands we have to run today. As for the bill, I don't want to even think about that. I personally don't think one should have to pay for a repair that didn't fix the problem, but no-one, particularly not the garage, agrees with me. I have been looking at Facebook's Blog pages this morning, but I am not quite sure how it is supposed to work. My page is there as Satima (Satima's Blog) added it. She has 6 readers listed, I only have one, where are you all? I don't go on Facebook very much. I had a long session becoming a pirate, but gave that up. I do play Scrabble with a couple of friends but that is mostly it these days. Funny, I was looking for a Scrabble picture and found one of a nude couple playing Scrabble on the beach!! This next Weight Watcher recipe I am going to post includes one for Tartare Sauce which I love. It is pretty simple to make and one we use all the time for all kinds of fish. We bought some in a jar a month or two back, it was way too sweet like so many things these days. Its all these gums, like xanthan gum and locust bean gum, which cause a lot of the sweetening. Although it did have added sugar. I have trouble buying decent mascarpone cheese without gums added to it as a preservative. Grilled Turbot Weightwatchers - a way of life Serves 2 2 steaks of turbot 2 tbs lemon juice salt and pepper 1/2 lemon, cut into wedges chopped chives for the tartare sauce: 2 tbs mayonnaise 1 tbs lemon juice 1 tbs chopped capers 2 small gherkins, finely chopped Heat the grill, place the fish on foil and sprinkle with lemon juice, salt and pepper. Grill on each side until the fish flakes easily with a fork, approximately 6 minutes each side. When cooked place the fish on a serving dish, garnish with lemon wedges and chopped chives. Serve with tartare sauce - to make this, combine all the sauce ingredients in a bowl and mix well. Have a great day.