It’s warm and humid here this morning and the there is a promise of rain in the air.
One of the things about traveling is that you are introduced to different cuisine.
For instance, we were invited to visit with Joan’s friend Alyce. They were dorm buddies back in the 40’s….. (that’s another hilarious story)
For lunch she made a dish that I’ve had quite often here int he USA, but never in Australia. ooh now I can’t remember if it was pork of beef….. I think it was beef.
The meat is roasted, shredded and served on a bun (roll) as we say in OZ…. You are served with a thin sauce…. you dip the bun and meat in the sauce. This was accompanied by pickled gherkins and salad…..
She also served it with little cups of frozen strawberry and cool whip I think….. Just delicious….
Whoops the squirrel just karate kicked the window to let me know there is no food in the feeder….. Cheeky little thing.
We visited Marcie, a friend of ours who is the funniest lady…. she is an ex Nun who has a passion for fabric and good wine….
Now Marcie made us Rhubarb slush….the rhubarb is cooked in sugar, and a packet of red cool aid added and 2 cups of vodka!!!!!
Frozen, then to serve, you spoon it into tall glasses, and pour lemon aid over it….
Just hits the spot on a hot afternoon on the porch…
or how about Lemon soup… the recipe was sent to me by Barb after she took us out to dinner at a fabulous Greek Restaurant in Kenora…..
Avgolemno Soup (A.K.A. Greek Lemon Soup)
It takes about 1/2 hour to make and is great served hot or cold.
6 cups canned chicken broth
1/2 Cup long grain rice (not converted or instant)
3 egg yolks
1/4 Cup lemon juice
salt and fresh pepper to taste
sliced fresh lemon for garnish if desired
1. Pour the broth into a pot and gradually bring to a full boil. Pour in the rice and reduce to a simmer, and cover. Cook for about 25 minutes, or until the rice is just tender. Do not overcook.
2. In the meantime whisk the egg yolks and lemon juice together in a small bowl until they are well combined.
3. When the rice is done remove the soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture. Whisk this mixture back into the rest of the soup.
4. Return the soup to medium heat and cook stirring constantly until soup is just steaming. Do not let it reach a boil.
5. Season to taste and serve immediately or remove from heat, cool to room temperature, cover and refrigerate.
Serves 4-6 portions. P.S. you can double or triple the recipe without any problems.
Now back to work. Today I’m experimenting…. so dial up considered…. I will send you photos tonight…!!!