Tag Archives: Cooking

“Life is like a grapefruit. Well, it’s sort of orangy-yellow and dimpled on the outside, wet and squidgy in the middle. It’s got pips inside, too. Oh, and some people have a half a one for breakfast.” Douglas Adams

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So you sit and wait, and wait, and wait.  No matter how much of yourself you put into something and take a personal stake in it, it seems you always end up waiting for others to act. There seems to be this pause in the universe that puts a hold on things and makes you ponder your actions. What’s it for? Why can’t we just get on with things? What’s the hold up?

The rain in Toronto put a damper on my efforts to do a Lobster Mac on the grill. A little rain doesn’t usually hamper me but that was ridiculous. We’re still drying out! Needless to say the Mac went in the oven against my better judgment.

So I realize that I’ve been slow to post but once again life threw a wrench in my direction. No complaints just waiting for stuff to happen.

I’m still working on the presentation for Masterchef Canada? I have an idea and am working on a plan. The biggest question? Do I wear my kilt? Do I go for the spectacle? It’s 30 days till the audition and I’m in 2nd gear. 3rd and 4th gear are in hand but still to come.

The backyard has had a few meals go through it. Here are a few images of what’s happened on my deck.

Be well and eat well!

Scott

Wet time, Summer in the City. My backyard grills get wet.... well wetter!

Wet time, Summer in the City. My backyard grills get wet…. well wetter!

Trying to get through that bottle of Maple flavoured Rye!

Trying to get through that bottle of Maple flavoured Rye!

Took it inside. I don't mind a little rain, but I look bad when I'm drenched! Really bad!

Took it inside. I don’t mind a little rain, but I look bad when I’m drenched! Really bad!

Garam masala rubbed Mutton with curried rice

Garam masala rubbed Mutton with curried rice

“Stop thinking in terms of limitations and start thinking in terms of possibilities” Masterchef Canada Audition!

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So the big news is I have an audition for Masterchef Canada. @MasterChefCDA

What to do? What to do?

The bad news is, well there is no bad news except I have to commit to 6 weeks of filming. That’s only if I get through the audition. Which I’m sure I will. What am I going to cook? No idea at this point but I’m working on some thoughts.

My question to you is this, What would you do? Everything has to be ready to go and you get 5 minutes of prep time in front of the judges. I have my own ideas and am not looking for help, but it would be interesting to hear from the foodie world what you would do.

I’ll update you on my trials and tribulations cooking on Monday?as I get ready for this.

This is Canada Day weekend, what are you grilling, smoking (food), or cooking! Remember to take it outside!

Love smoking my meatloaf

Love smoking my meatloaf

This was 2 nights ago. Beef mixed with italian sausage meat, smoked on the #BGE and served with Parisian mixed veggies in a Beurre Blanc Sauce with blue cheese roasted tomatoes.

Be well and eat well.

Scott

“We have normality. I repeat, we have normality. Anything you still can’t cope with is therefore your own problem.” Douglas Adams

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I’ve spent the past year deciding where my future and my present lies. The path most familiar and comfortable is not necessarily the one that make you most happy and peaceful.  So you throw yourself against the wall and see if you stick.

As I said at the beginning of my Blog life, food has always been the constant in my life. Creating, relaxing, and showing love to my family and friends. I’ve managed to find peace and appreciation in the friends I’ve found, and the meals I’ve created. Where to go from here? I throw it out to the universe. I’m having fun and I hope that you will continue to too. There is something about taking ordinary ingredients and different views of them from this big world and distilling them into a mouthful of wonderment.

Last night we dined on rotisserie Jerk Chicken and dirty rice with black beans. My favourite marinade base has become yogurt. The chicken soaked in yogurt and my jerk spices for 4 hours. The yogurt having no dominating taste imparts the spices through and makes the meat juicy.  I’ve used it as a medium for chicken, lamb, and now as a base for salad dressings instead of mayonnaise.

Eating well doesn’t mean expensive. It meanings instilling love and passion into what you do.

Be well and eat well!

Scott

Spicy but not too hot!

Spicy but not too hot!