Wonderful autumn days at HG/BSK’s Prince Edward Island oceanfront home. Lovely breezes. Temperatures that vary (warm when the sun leaves the cloud blanket and cool when it is obscured). Unfortunately, no picking up of beach glass. HG/BSK’s beach is a victim of the winds. No sand and much seaweed. However, the fields are filled with juicy raspberries. Toby, The Wonder Dog, accompanies HG on HG’s walks and gobbles up many juicy berries (HG manages an abundance). Today, HG went to the post office in nearby St. Peters and stopped for a lavish piece of crisp fried cod with lemony tartar sauce at Rick’s Fish ‘n Chips. Neighboring table was enjoying Rick’s fried Cajun mussels. Have to try the dish on next visit. Last night BSK roasted her signature spatchcocked chicken. Rice pilaf to absorb the lush juices. Plus local yellow beans. HG/BSK were overjoyed with the thighs, drumsticks and wings of the bird. Left the ample breast for tonight’s festive meal. HG sliced the breast into small pieces. Cooked rice chow fun (broad rice noodles). When done, rinsed them in very cold water. Meanwhile, BSK chopped numerous vegetables and herbs (cherry tomatoes and cucumbers from the BSK garden; radishes, fennel, scallions, green onions, basil and more). Dressing was composed of sesame oil, vinegar, soy sauce, Vietnamese fish sauce, lime juice and grated ginger. Yes, BSK’s original Asian vinaigrette. Noodles, chopped vegetables, herbs and dressing were tossed together. Magical result. The chicken will hit a triple since BSK intends to eat the leftovers (modest) for lunch tomorrow.
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