HG awoke to an icy cold driving rain. Sea dotted with whitecaps and big rollers. Brrr!! Invaluable daughter-in-law Exquisite Maiko to the rescue. Presented HG with the perfect breakfast. A big bowl of congee (rice Porridge) done in Japanese Maiko style. The rice was simmered in dashi broth with slices of ginger and a touch of soya sauce. Unlike the congee HG enjoyed in Chinese restaurants in Vancouver and New York, Maiko’s congee was not a puree. The rice kernels were soft but had not lost their integrity. The broth was savory. The dish was topped with the Maiko signature of a swirl of finely chopped scallions. The dish was like a warm hug from a loved one. Pure comfort. The rain continued. BSK mitigated the chill with a fire in the wood stove. Dinner time (or supper as it called in Price Edward Island). Maiko plucked a tray of her incomparable gyoza from the freezer and fried them into crisp succulence. Then there was Maiko soup: a homemade pork bone broth. Ginger. Garlic. Onions. Scallions. Apple. Slices of left over pork. Rice noodles. Hearty comfort. EM is a treasure.
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