Snow, Bowling, Minions, A to Z.

Sorry about all the grousing in my last post.
Everyone is complaining about the weather and joking about the old fashioned Canadian winter. It certainly is that. It’s not so much the cold as the wind which has been really bad lately. As I said to someone by email, it’s a lazy wind, it goes straight through you instead of around. Today, Monday, everywhere looks pristine white after the weekend although there is an abandoned snowman on our way to bowling and one half of him became whiter, but the front is still dirty grey coloured. Pity. The piles of snow are so high along the roadsides and in parking lots that it becomes difficult when edging out into traffic to make sure nothing is coming. And still, we get people driving as fast as though there were dry roads and it was a summer’s day. They couldn’t stop for love nor money if they had to in a hurry. One of our bowling friends was away for a couple of days and today couldn’t find her car because it was buried. She isn’t very tall either so would have had trouble sweeping it off the roof. The picture was taken a day ago.

Matt bowled really well by the way. Enough said. It is our Travel League bowling on Thursday and as it’s out of town, the weather may prove an adversary. In that case, we certainly won’t go. Not that enthusiastic about going this week anyway, not sure why.

Not much to write about today. Having been snowed in all weekend. All the hosts have been touting the A to Z Challenge for this April  and offering links for one to sign up. I am No. 58. I am also going to be a minion for Tina of Life is Good so I need to get cracking on my own posts. Time seems to be slipping away from me lately, I will have to haul some of it back and use it. This year’s hosts will be calling for minions any time soon – not very arduous so if you can join the fun they will be grateful.

This recipe is intended, by Cooking.com, to be eaten at the Superbowl on Sunday. However, it seems to me they are an excellent party food at any time. I won't be watching the Superbowl of course, but I might try and catch the ads at half time.

Baked Potato Bites

Contributed By: Patricia, 
12 servings

Comforting and filling for game day, yet elegant enough for the dressiest dinner party.

INGREDIENTS
2 1/2 pounds baby red potatoes (cut in half)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 slices of bacon
1 cup sour cream
1/2 cup mayonnaise
4 small green onions, trimmed, sliced thin
1 tablesoon minced shallot
1 cup shredded sharp cheddar cheese
1/2 cup chopped flat leaf Italian parsley

DIRECTIONS
Preheat oven to 450 degrees F.
1. Toss potatoes, oil, salt and pepper in a bowl. Place in a single layer on a baking sheet. Roast 20-30 minutes or until potatoes are tender and lightly browned. Set aside to cool.
2. Cook bacon to desired crispness; chop into small pieces. Set aside.
3. Blend sour cream, mayonnaise, half of the sliced green onions, shallot, parsley, bacon and cheese in a bowl. Season to taste with salt and pepper.
4. Place roasted potato halves on a large platter. Top each potato half with a large dollop of the sour cream mixture. Sprinkle each with chopped bacon and sliced green onion.
5. Leave remainder of sour cream mixture in a small serving bowl for extra toppings.

Have a great day

Super Blogger Award, Secret.

I was flattered and delighted to be given the Super Blogger Award by Sir Jeff of Strands of Pattern who said some really nice things about me – what he didn’t mention was that I thoroughly enjoyed reading his book even though I did it twice and was delighted to be able to help a bit. It’s a damned good book and I am hoping it will get published in the near future.


This award is the brainchild of another Super Blogger.  Mark Means from Left and Write created this award and discussed its (very few) rules here. The Cliffs Notes guide is--and I quote:

Take the award for yourself, then pass it along to someone who inspires you or you just think is 'super' in one way or another. Tell us why you think that person is super and deserving. Now, all the recipient has to do is reveal a (as in one) small secret about themselves (super people always tend to have a secret or two, right?) and pass the reward on to someone they think is deserving.

I hemmed and hawed about passing this on, there are so many good bloggers out there and it is great to be part of such a wonderful group, but I finally decided on Tina at Life is Good. I have enjoyed her blog for a while, particularly her new immigrant stories during the A to Z Blogfest, but I am currently full of admiration for her because of her medical problems and the way she is showing the world a brave face, in her writing and trying to keep her spirits up. She is fighting the good fight and I hope this Award helps her keep on the winning side of the battle. She is a very solid presence in the blogging world and helps to run the A to Z every year. You have my respect as well as my admiration Tina. I wish I had a photograph to use, but Tina doesn’t show one and I wouldn’t use one she recently posted of herself wearing a CPAP mask. We who have to wear them are not pretty sights.

Now, I suppose you want a secret. I don’t really have one, my life is very much an open book. Unlike Jeff, I was good at English, about the only thing I was good at, nor do I swear in traffic; much. I guess one thing which will horrify my North American friends, I don’t really like burgers, in fact I haven’t eaten one in a very, very long time. I don’t mind the meat patty part, but the pictures you see on TV of all the buns stuffed with everything but the kitchen sink turn me right off. If I have to eat in McDonald’s for some reason, I usually choose chicken. Now if you took the meat and served it with a delectable sauce, that’s a totally different ball game.

I found this recipe on Cooking.com and couldn’t resist it. I love Gravlax so I really will have to have a go at this. Maybe later in the year.

New World Gravlax

Source: © EatingWell Magazine
20 servings
 
This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers.

Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week. | Equipment: Cheesecloth

INGREDIENTS
1 3-pound wild salmon fillet, bones removed, skin on
1/4 cup kosher or sea salt
3 tablespoons sugar
1 tablespoon freshly grated lemon zest
2 teaspoons freshly ground pepper
2/3 cup chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro
1/3 cup good-quality tequila

DIRECTIONS
Use cheesecloth to line a pan just large enough to hold salmon, making sure there is a 2-inch overhang. Lay salmon on the cheesecloth, skin-side down.
Combine salt, sugar, lemon zest and pepper in a small bowl. Sprinkle the salt mixture evenly over the salmon. Scatter herbs on top. Wrap the salmon tightly with the cheesecloth. Brush the top of the cheesecloth with tequila, making sure the cloth is evenly moist. Place another baking pan or large plate on top of the salmon (it should be big enough to cover the salmon but small enough to fit inside the larger pan). Place 2 heavy cans inside the smaller pan (or on the plate) to weight it down. Refrigerate for 2 to 3 days to cure.
To serve, gently wipe the salt mixture off the salmon. Slice the salmon very thinly at an angle, leaving the skin behind.

Have a great day