It's Time To Learn From The Veteran Cook

My husband Lorne went fishing again despite of the stormy weather together with Tyrel, Troy and Romy. No, they didn't know that there will be a downpour in the area where they plan to fish and camp. It was glorious hot weather when they left. It was so hot that they didn't bring any winter jacket or thermal blanket. Because it's July 2014 and knowing that month is a month that cooperates with outdoor fun time activities such as: swimming, biking, hiking, mountaineering, spelunking, yachting, fishing, seadooing, boating and all the outdoor adventures that are very popular in the islands of British Columbia.

 

Just as when I was looking for something at the side of the house and noticed that the prawn traps are there on the wall of the house sitting nicely there I knew that it's gonna be fishing only and maybe crabbing they intended to do. However they forgot the buoy.

 

The  weather is really unfavorable for their cause of fishing  they caught only few

salmons but at least good enough for those three days. Nine salmons big and fresh which they subdivided at the end of the day. Enough salmons.

Go fish for tuna.

 

One big fish measures 80 cms. long and probably weighs over 35 to 40 lbs. One salmon I can't even lift up and carry because it's heavy.

 

So what my daughter and I did during those days when the guys are out fishing aside from cleaning the house, cooking and watching TV, movies and computer work?

 

 

 We both watched Martha Stewart cooked. You know Martha,  right? She's the best celebrity cook and chef rolled into one. She is the veteran when it comes to cooking gourmet food fit for the Kings and Queens. She used the best ingredients for her food. Her recipe is one of a kind and always fresh and new. You'll learn from her that you can pound the bay leaves, sage leaves, orange rinds (peel), black pepper, coarse salt,  rosemary, garlic and other spices on a mortar & pestle way to ground them so that you can spread them evenly on top and all over the standing ribs. But before that she showed how those standing ribs are cut and sliced so that you can easily bend it around like a coil then tie them one by one to tighten their grip to make a circle then you can start marinating it with desired spices and other ingredients you know will make the roast ribs irresistible. Hmm... great!

What I forgot to include? Olive oil. I should buy olive oil. It's the best oil for salad and everything gourmet.

 

 Here she is again as she checked the cooked tender  meat and bones sticking out which she gracefully wrapped them one by one with adornments.

She cooked wild rice (rice pilaf?) with some delicious ingredients and placed it inside the standing roast ribs. Add mushrooms with butter and squeeze it with lime or lemons.

Wow! I will try to cook this on Thanksgiving Day or maybe on Christmas Day. To learn something new is good and better and of course another worthwhile experience to savor and remember.

One day I learned from the veterans like Miss Martha Stewart ( thank you!)  and some days they learned from me. Teaching is always a give and take process.

For dinner: I might grill beef steak, baked potatoes, vegetable salad and steamed broccoli. My husband is Canadian so the food is always of "Canadian western cuisine." Once a week I cooked Chinese-Filipino food because I'm the cook at our home anyway. Spring rolls and adobo are the most in-demand food that my own family will eat even if its served everyday. While I never get tired of pancit or chow mein because everyday is my birthday! LOL.