In my travels this weekend I stopped in at Ontario Gas BBQ. My friends might think this is odd behaviour for me since I don’t own a gas or propane grilling unit, but in fact this place also sells an amazing selection of equipment and… Read More
I took Friday off work and headed up to the secret enchanted mushroom forests to do some foraging. I didn’t have high expectations because the rain we received mid-week wasn’t nearly enough to encourage a good flush of tasty edibles. However, wandering around a forest… Read More
Sometime this afternoon I realized, after thinking about BBQ, that I must be recovering very well from my bout with whatever nasty ailment dumped me on my butt for two days.
A simple dinner tonight – jumbo shrimps, marinated with a chipotle marinade, grilled on the bbq and served up with roasted spicy sweet potato wedges.
Lake Anchovy has drained away. The snow is gone. Today was beautiful. I hereby declare bbq season open at Anchovy World Headquarters. I took the winter cover off our Green Egg, found the charcoal chimney I had stashed in the shed back in the fall,… Read More
The head cold I have just won’t quit. Tuffy P and I should have bought stock in a tissue company because we’ve increased sales significantly. Normally I would treat a head cold with medicinal doses of very good scotch. My theory is that without scotch,… Read More
I enjoy cooking for family and friends. Today’s Easter dinner is over here. Our family on Tuffy’s side is coming over. I had Mark the Village Butcher debone a leg of lamb for me. Actually it’s a leg and a half, tied together as a… Read More
I started another page for this blog, called Dinner at the Anchovy’s. I made this page to keep track of good things to eat here at Anchovy World Headquarters. I started with tonight’s dinner, a version of the bbq vegetable soup we’ve made a few… Read More
Fantastic weather today – sunny and almost warm – a perfect day for yard work, and for bbq. I decided to make smoked turkey legs, and here’s how I go about it. First make a brine. I used water, loads of salt, some soy sauce… Read More