Wow, what a week it’s been for us. Rob is still in hospital for testicular cancer and Joan moved to a new dementia unit today very close to our house. We’ve had her with us every day so that she can visit Rob in hospital. I will admit that I’m exhausted after just a few hours with her. Her dementia presents as not being able to find words, in addition to not storing any memories at all. It’s not that dementia folks are forgetful – they don’t store the information in the first place because there aren’t new spots in the brain left to use. She gets upset if we can’t find the word she’s looking for. Poor thing. Sometimes it’s funny. Today she was measuring in eggs and the budgies in the cage were chickens. She was also wearing two pairs of jeans because someone might steal her favorites while she’s away.
The good news is that she loves her new room. She hated the old one. She’s the first resident and there’s a nurse and 2 carers there just to look after her. Tomorrow there’ll be one more resident. She’s quite happy so far.
So in my kitchen was Rob on the day he had surgery. This was breakfast because he didn’t get the surgery until after 5pm. He had smoked salmon over toast topped with poached eggs and dill. He doesn’t look too happy, I know. I said, “Smile!!” and that’s what I got. He really wasn’t that grumpy, I promise.
Last month, Trevor Kensey from Sis.BoomBlog sent me a Bad Ass Spoon by Michael Ruhlman. It’s for making bad ass poached eggs and it works so well. You crack the egg and put it in the spoon and all the light whispy bits fall through the holes and what’s left is the sturdier white around the yolk. Into a pot of barely simmering water and 3 minutes later you have wonderful, oozing yolks. Thank you Trevor! If you aren’t following Trevor, you should. He’s really clever and funny. He’s also a Dorista and I love his creations.
I had some leftover baked potatoes and I fried them up with some onions and topped them with a poached egg. I love this spoon.
On Saturday I sneaked a few hours to myself and attended a Thai Curry Paste cooking class at The Golden Pig Cooking School in Brisbane. It’s taught by Katrina Ryan who learned Thai cooking from Neil Perry and went on to be the head chef at Rockpool. She left there and taught the Thai Cooking classes at the Spirit House in Yandina in the Sunshine Coast hinterland. Then she and her husband decided to open their own school in Brisbane. I bought quite a few goodies but I’m still missing krachai in a jar. Yeah, I’d never heard of it either. Stay tuned.
Anyone wanting to learn Thai cooking, go to this school. People from around the world come to take her classes. I’m going to write about my experience soon but I can’t just yet because I left my recipes on the bench. Hopefully they’ll answer my email and send them to me. If not, maybe Mel Kettle from The Cook’s Notebook will send me a copy of her copy. I can’t believe I was that dumb.
Last year I was invited to participate in the traveling swirly pan group. The pan was purchased and it travels from food blogger to food blogger around the world and it arrived at my house today. I’m to make a cake in Matilda the Traveling Swirly Pan and then write my notes in the accompanying book and send it on to the next blogger. I’m a bit nervous because there have been some outstanding cakes made.
Finally, some have asked just how big Charlie is and there’s a group on Instagram that has figured out a way to tell how big all the dogpals are.
The In My Kitchen posts are the brainchild of Celia from Fig Jam and Lime Cordial and the list of bloggers joining in grows every month. Check out our posts and please add your own. I’d love to peek in your kitchen.
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