Spring is here, and intrepid morel hunters everywhere are watchful for those subtle special signs that those strange brain-like mushrooms known as morels are ready to put in their annual appearance. Most people think that morels simply grow from the ground, and unless picked for… Read More
I mentioned a few days ago that there’s going to be a grilled cheese joint opening up in Long Branch. They open on the 15th and they have their website up now. The menu looks good, and I’m looking forward to stopping in for a… Read More
Somebody out there in the universe entered “pierogi filling cheese whiz” into a search engine and landed on my little island in the sun. That’s just not right. I mean, there are no real prerequisites for visiting this blog, and I’ve yet to ban anybody,… Read More
Today I parked in front of Cake Star on Lakeshore on my way home from work. I had to stop by the vet’s office and this was the nearest parking spot. I had every intention of getting right back in the car and heading directly… Read More
La Villa Bakery, on Lakeshore in Port Credit, gets the Anchovy stamp of approval. Try their amazing pizza. Port Credit is part of Mississauga. When I was a kid, Mississauga wasn’t amalgamated, and Port Credit, Clarkson, Streetsville and Cooksville were villages. Now it’s one big… Read More
There is a very nice Polish grocery store not so far from Anchovy World Headquarters, called Starsky’s. Among other things, they have an excellent selection of Polish sausages from Goralska to double-smoked. They also feature lots of different smoked fish and excellent fresh-baked breads. You… Read More
Well, it’s been a while since I’ve taken you on a little trip up to the Comfort Food Diner, but I made up a little concoction this week I just have to share. I suggest here that my vegetarian and vegan friends go for a… Read More
I was asked for mushroom recipes in a recent comment. Here’s one. First go collect some puffballs. You need two pans for this. In one, add a little olive oil and start some onion cooking. Add garlic, tomatoes from the garden, perhaps some zucchini or… Read More
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
I was in my local grocery store yesterday shopping for a bunch of fresh veggies. My plan was to cook them all up with some garlic, hot chiles and black bean sauce. Cruising through the aisles, I came across a big display of chayote squash.… Read More
27th Street 