Last night, HG, BSK, SJ and Handsome Haru all contributed to dinner and the results were spectacular. At the age of four, Adorable Teru did not cook but admired the activity. (Wait till next year). Meal started with Haru’s olive oil, anchovy, caper, parmesan and lemon over slices of baguette as an appetizer. Then, HG dipped haddock fillets in egg and then rolled them in a fish fry mix. Fried them to a crisp in hot canola oil. For Haru, HG topped some filets with cheddar cheese. They were then tucked into toasted hamburger buns with lettuce, tomatoes and Russian dressing. Thumbs up from Haru. BSK made a tasty salad of local yellow beans with garlic scapes. SJ’s contribution was rich, smashed PEI potatoes. SJ enriched the spuds with butter, sour cream, garlic, garlic scapes, green onions, white pepper and a touch of dijon mustard. Haru made the dessert: Creamy and ice cold Pina Coladas. The handsome 10-year-old used a recipe from “Mocktails–The Complete Bartender’s Guide” by Kester Thompson. The guide provides recipes for scores of tasty non-alcoholic drinks. HG poured a plentiful amount of rum into HG’s Pina Coladas. This alcohol consumption, combined with pre-dinner gin and vermouth cocktails, led to early bedtime for bibulous HG.
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