This morning, I picked up our old van with it’s brand new shocks. Hundreds of dollars later, I don’t notice much difference but that probably says more about the state of the roads in Quebec than about the possible shoddy or fraudulent practices of the mechanic.
Three girls slept over at Oma’s last night (one of the nicest things about homeschooling – midweek sleepovers). The remaining family members were left to face yet another morning of leftover, crusty, oatmeal. Not.
Breakfast – Mini-pizzas on whole wheat toast (pesto, spicy sausage, mozzarella).
Lunch – Leftover Thai food from last night.
Snack – Grapefruit cut in 1/2 with a spoonful of homemade lemon curd on top. This is a combo taught to me by Chef Judy Dempsey (who BTW also taught me to make last night’s Larb salad). Chef Dempsey is the former owner of the Hungry Planet in Perth (Ontario not Australia) but is now involved with the Table, a community food centre in Perth (still Ontario). If you ever have the opportunity to meet her, eat anything she has cooked or get cooking advice from her – jump at the chance. This woman has travelled extensively, she is kind and lovely and man can she cook.
Anyways, she pops her lemon grapefruits under the broiler for two minutes and serves them for brunch. To make lemon curd – whisk 6 egg yolks, lemon zest, 1/3 cup of lemon juice and 1/2 cup of honey over a double boiler until thick. Remove from heat and whisk in 1/2 cup butter cut into cubes. Absolutely delicious!
Dinner Cooked by Seventeen Year Old – Inspired by the success of the mini-meat pies, and always looking to bastardize our favourite ethnic recipes, we made “Chinese shrimp dumplings” for an app (starter not something for your smartphone). In the food processor, blitz a knob of ginger, two cloves of garlic and about 6 six roughly chopped green onions. Remove most of the mixture and reserve. Add a handful of peeled, deveined shrimp (raw) that were prepped by Onlyboy yesterday and a little sesame oil. Blitz. Put a spoonful of shrimp mixture on a wonton wrapper. Wet edge of wrapper with water and seal into a triangle. Place on a cookie sheet and brush with oil. Bake at 375 degrees for about 15 minutes. These came out dry, even with the oil so we doused them in that ancient bottle of Chinese vinegar sauce I’ve mentioned before and drizzled with a bit of sesame oil. While they looked beautiful, the wonton wrappers just don’t do it for me. BUT, the kids with the hollow legs devoured them. And the filling was delicious.
To make cod steamed with ginger and green onions: Heat oil in a saucepan. Add ginger/green onion mixture from above. Sauté until fragrant. Add large chunks of fresh cod on top. Top with leftover cooked portobello mushrooms and raw, sliced broccoli stems (tops used in Monday’s stir fry). Season with salt and add a bit of water. Cover with a lid and steam. Serve with brown rice.
Full disclosure: Wednesday night is garbage night where we live. Even with our extreme food budgeting and kids’ gnawing on their own arms and making everything from scratch – WE STILL THREW OUT SOME FOOD TODAY! Unbelievable. I went through the fridge and had to toss some green grapes, a few sweet potato fries, and a whole batch of failed meringue made by Onlyboy. It was minimal but still.
Today’s Quote of the Day comes from Dr. Suess (Oh Say Can You Say?)
Do you like fresh fish? It’s just fine at Finney’s Diner. Finney also has some fresher fish that’s fresher and much finer. But his best fish is his freshest fish and Finney says with pride, The finest fish at Finney’s is my freshest fish, French-fried! SO… don’t order the fresh or the fresher fish. At Finney’s, if you’re wise, you’ll say, Fetch me the finest French-fried freshest fish that Finney fries!