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 Not that I really subscribe to that but… I also discovered that my favourite doughnut, the Walnut Crunch has been withdrawn from Tim Horton’s due to people with nut allergies.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

Taramasalata

Contributed by Kate Winslow

• ACTIVE: 10 MIN
• TOTAL TIME: 15 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