Weekend Cooking is now hosted by Marg at The Intrepid Reader!
September 2020 - Toronto ON
2020
Social gathering numbers in three regional hotspots will be further restricted, Premier Doug Ford announced on Thursday after Ontario reported 293 new COVID-19 cases.
Toronto, Peel and Ottawa will be limited to 10 people at indoor gatherings and 25 at outdoor ones. That’s down from previous Stage 3 limits of 50 people and 100 people.
The three regions have been reporting significantly higher rates of new infections than other regions in Ontario. Public health officials have stated these new cases are mostly due to private social gatherings. Seventy per cent of today’s new cases are in people under the age of 40,” health minister Christine Elliott wrote on Twitter.
Whoever said "hindsight is 20/20" never envisioned the year 2020.
And to think this is the meme I used when I completed our 2019 yearly recap!!!!!
This marks just the second time in history that forecasters have had to resort to the Greek alphabet because available storm names have been exhausted.
The World Meteorological Organization has a list of 21 potential storm names, listed alphabetically from A to W (there are no Q, U, X, Y or Z names because of availability).There's only been one other year – 2005 – that Greek names have been needed, where officials had to use a total of six Greek letters.
We are seeing the smoke from the wildfires here in Toronto. This was the sunset the other night.
Came across this line.
Due to current conditions the light at the end of the tunnel has been turned off.
And on the home front:
The weekend passed in a blur of activities. Along with the usual laundry etc we rearranged John's exercise machine and decided to get rid of the bookcase which led to finding homes for items, books to be donated, wine relegated to another spot, stained glass, push desk further back.
John filled in the spacing in the hall closet that has been there since we had to closets replaced.
Hung a picture in the hall. Cleared some items from the hall closet to the bedroom closet. Cleared off some shelves in the bedroom by hanging some more photos.
Decided that three travel bags can go into the locker for now. No plans for them in the foreseeable future. John took the some of the work tools he was using down to the locker as well.
John filled in the holes from when the closets were replaced.
John had an eye appointment on Monday morning.
The hibiscus had flowered when I went out to water the plants.
Tuesday John golfed and I headed to Queen and Portland to find some front line hero murals - see them on Monday.
I finally wore one of my new mask/scarfs.
We've been to White River, ON!!
There are also collections of Pooh memorabilia spanning almost a century, tracking the characters’ embrace around the globe.
Looking at the Gardiner Museum as we left ROM. We stopped for a Starbucks, pumpkin spice for John and a flat white (my first since March) for me. We then headed home to get our dinner delivery as mentioned in the cooking section.
Friday John golfed with some real turkeys.
I went to Chinatown, again, I say we should buy all our fruits and vegetables here. So much cheaper than the grocery store. I mean, really, six limes for a dollar! I know there are places in the world that you can get them cheaper (Mexico) but this is a good deal for us.
I also got pickled ginger and hoisin sauce. I know I can make my own sauce and have, but sometimes it's just nice to have it at hand.
Union Station at noon is like a ghost station.
COOKING
I made a soup from freezer chicken bones and vegetables. I added Italian sausage and some tomato sauce and paprika.
TIP - I learned this week. Put a dish towel over the soup pot when using the immersion blender so it stays in the pot and not all your walls!
Saturday we had Spanish chicken thighs with hot Italian sausage, green peppers, carrots and celery along with mashed potatoes.
Sunday ham served with potatoes and cabbage.
Monday lunch was ham and cheese toasties on tortillas and dinner was kale and spinach quiche made with homemade gluten free Bisquik.
Tuesday and a big ✅✅✅ on my cooking bucket list.
John had come across this recipe for shrimp salad rolls in a golf magazine and thought it would be good to try. I made it for Wednesday's dinner and it was delicious with enough leftover for my lunch.
TIP - I learned this week. The shrimp were put in an ice bath after cooking. Put the ice into a baggie and you won't get soggy shrimp!!
Thursday we were invited to participate in a virtual cooking demonstration where you will learn how to layer lasagna like Chef Andrew’s Nonna* (grandmother*).
This virtual experience includes everything you need to make Parcheggio’s coveted lasagna from the comfort of home! Enter Chef’s Zoom kitchen for a live, interactive demonstration with Chef Andrew Piccinin, where he’ll teach you how to make the perfect pasta dough, roll out the sheets, and guide you through making the meat ragu. The virtual class comes with a menu kit delivered to your front door!
READING/WATCHING
