I am having fun making this with Brenda’s instruction and use of the antique Canadian Cook book. The only problem I see with this is it really requires ground lamb and I only have Burt’s ground beef. Burt does not sell lamb but Beirgud Martin does. Her teen son raises lamb as a farm project at their home and fine lamb it is but my supply is running out. I can while on this subject refer you to two restaurants that make very fine Lamb Burgers, not to be missed in this life, since I doubt if you don’t get it here you won’t get it there, which are the Green door on main drag in Wiarton–take the ferry from Tobermory. The other is Foster’s in Stratford. A very good restaurant where everything is made in front of you at the open chef kitchen and all good food, not brought in frozen and then cooked so it is impossible to tell what you are eating since nobody knows. In fact if you want to know whether you should be eating in the place you are sitting in ask some innocent question like “is the tomato soup thickened with wheat flour and/or does it contain cream?” and if nobody knows, leave before ordering unless you don’t care, but we cannot afford not to care because it is not safe for Brenda. She really does get sick if she makes a mistake on this blind taste test. Reliable restaurants cost a little more but since life is now a lottery about not getting poisoned best to be careful or cook at home. This is a story. And tomorrow there is a scheduled Hydro shut down so we will have to fill the tub with water(no pump)and use the BBQ for meals unless we can cook on gas stove top. Takes some planning but it is still lovely here and incredibly quiet now the tourists have gone, at least until the hunters arrive.
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