I have always loved writing, and now that I am retired I thought I would be able to find time to write, but it seems that I still manage to fill my days with activities. I have however found that while I travel, I enjoy writing about some of the interesting things we do. I hope you enjoy reading of our adventures as much as I like writing about them.
Sunday, June 9, 2019
Cooking With Angela
Cooking with Angela
You may recall reading about my Italian
Haircut from the cruise to New Zealand. We met a wonderful Italian
lady on this trip who volunteered to trim my beard and hair on our
stateroom balcony, and have developed a friendship with her and her
husband. They live in Toronto so we always try to visit when we are
in the city.
Every time we visited her, she insisted
on cooking a delicious Italian meal, so we knew that although she was
a hair stylist by profession she easily could have switched to the
food industry. After visiting them in Toronto a few times we
convinced them that a trip to the maritimes would be a good idea and
finally they agreed to come spend a week with us here in Dartmouth.
Tomato, Cheese & Basil - salad!
Angela loves to cook, so when we knew
she was coming, we suggested we wanted her to cook some Italian food
with us. She misunderstood and though we just wanted her to cook for
us – I'm surprised she was willing to come visit thinking this, so
you can see how much she enjoys cooking. She was a bit surprised to
find that we insisted on cooking and learning how to cook Italian
with her instead of just enjoying her delicious food.
She is used to preparing her meals in
her small Toronto condo kitchen, so was pleased to have room to work
with prep chefs and kitchen apprentices here in our large kitchen
designed to accommodate multiple cooks.
We had some problems finding
ingredients so Chinese eggplants had to fill in for the Italian
variety, and the rapini just did not pass her inspection, so we did
not get to sample her pizza. As well although her English is
excellent, her request for a “Bigger” pot to simmer stuffed
eggplant in took me a while to accommodate as I did not realize that
our saute pan was a “Pot”, but when finally after no pot I
Pasta drying on the rack
out was big enough and I pulled the saute pan out she was happy.
I made fresh pasta, she made a fresh
pasta sauce, we worked together to make stuffed eggplant, and some of
our delicious Nova Scotian Lamb was made “Italian”. Regis and her
created authentic Italian osso bucco, and we learned how to create
some delicious Italian Salads. We hope to work together to create
some lasagna before they head back to Toronto, so I can use some of
my home-made ricotta and demonstrate my pasta making skills . The
food was delicious and our cooking skills have improved through
cooking with Angela.