Earlier in January, Eric and I attended the media preview of the upcoming 10th Annual Winnipeg Mardi Gras party. The actual event will be held on Friday, February 13th and Saturday, February 14th – Valentine’s Day! The Friday the … Continue reading
There are those trips that you vividly remember the architecture, the scenery or the adrenaline-rushing adventure. Our recent trip to Australia with Sherri and Phread to commemorate some 40th birthdays had most of those aspects but also included a healthy … Continue reading
It is the second last day at the Dairyman’s Cottage and we have a few extra loaves of bread, still-warm creamy milk from the farm’s cow and free-range eggs. What to do?!? Why, you make a bread pudding, of course! … Continue reading
The owner of the Dairyman Cottage has provided some of his farm’s bacon and terrific tasting fennel seed spiked sausage. Top that off with some French toast, Nutella and Mimosas… irresistible way to start the day!
Our quartet has arrived – after many hours of travelling we are at the Dairyman’s Cottage for a few days to rest, relax and wander around the Borassa valley. We were greeted by a scarlet mutt named Ruby. We entered … Continue reading
The stories have been told for years. They are usually told as we lean back in our chairs, full from dinner and looking into the kitchen to see the less glamourous side of entertaining. It would appear that, regardless of extent and complexity of the meal we have just enjoyed, every pot, every knife, every platter is piled up waiting to be cleaned. In addition, a trail of flour, vegetable peelings, oils, and spice provide the visual evidence that Claude has been cooking.
We ask Claude’s mother: “When did this start? How come he never learned to clean up after himself?”
She explains that even as a young teenager, his creativity in the kitchen resulted in chaos: “It would be 10:30 p.m… Claude would start baking. I would get up in the morning to sweet treats and a sink full of dirty dishes.” Despite the exasperation of the mess and despite the work to clean it up, the creativity and passion remains the star ingredients. She goes on to say: “That’s how Fearless began. I am so very proud of my son the chef. His pizza and homemade pasta are to die for.”
There is of course the time Claude prepared a grilled-cheese sandwich for lunch. Two frying pans, a cutting board, three knives, bread crumbs and mustard drips on the counter. The mess was epic, but mark my words – it was the best darned grilled cheese sandwich to ever come out of that kitchen. And there in lies the conundrum: would a push for a tidier, less tornado-esque Claude jeopardize the spirit and soul of the food? For now, we are pushing for an evolution, not a revolution and are thankful for dish soap and scouring pads.
On the menu (despite it being 28° and 100% humidity) is spare ribs, baby potatoes, and coleslaw. Tonight, we get to do one of our favourite things… sit around a table, break bread and spend time with friends.
There will be wine and there will be laughter. Life is good.