One of the really, really great things that come from blogging is the fact that you make friends with people you wouldn’t have have met if it hadn’t been for the blog. When those friends start cooking things they have seen on the blog it makes me really happy.
Those who did cook sent me pictures to show me what they had done and I was so pleased I posted the pictures here – anything to encourage people to cook. Now what we do is make that into a page for the person who’s cooking… they become a T.O.B. Cook. Look in the drop down category box for T.O.B Cooks and you’ll see what the others have done so far.
And here’s the latest T.O.B. Cook – it’s your turn to meet Lorraine!
Actually, I may well have met Lorraine in reality at some point… she is the best friend of the Bear’s cousin. Thing is, they both happen to live in Quebec so we would have had to gone over there, but, you know, we may well have met up.
As it happened, I “met” Lorraine because she read the blog and we became friends on Facebook. Lorraine started to read the blog and we started to talk about cooking. Then we became real friends.
The first thing Lorraine cooked was the Lemon Drizzle Cake that my aunt taught me. She managed to work out what I meant when I talked about caster sugar (in Canada they call it super-fine) and took it with her when she visited the Bear’s cousin.
We message each other a lot now and one day when we were talking about the huge amounts of basil we had and what we could do with it, I mentioned that I had made Sweet Basil Biscuits but that I was intrigued been reading what Katie from Cozy, delicious did with her basil. She made Basil and Watermelon Martinis – Lorraine needed no further encouragement.
Lorraine used the sweet yellow watermelon they can get in Quebec
And made the most delicious Basil and Sweet Yellow Watermelon Martinis for herself and Sonny, her husband. Cheers!
(And because I couldn’t get lovely watermelons, I made Basil vodka with tomato essence cocktails)
Lorraine’s next challenge was No Knead Bread as she’s never done much yeast cookery. She said she’s never had any success with it…
Well, that looks like a success to me!
Lorraine made lovely Roasted Red Peppers
And with the No Knead Bread and some lovely Stilton, made the perfect lunch!
I’m so glad Lorraine started joining in and even more glad she has become my friend.
Lorraine will, no doubt, tell you more about her cooking and will have more pictures to post in the future but until then, look at at what she’s done so far and welcome her as the latest T.O.B. Cook!
And this is what she says…
What can I say, just love the blog. After many years of cooking for just two of us, it became a routine, chops one day, always pasta on Friday, steak on Saturday, etc. If entertaining, I would plan for weeks and weeks but some things were always bought like Bread. Had never had any success and gave up. I began reading the blog religously and realized I was not alone so I gave bread a try once again. First time – did not quite work out but from Wendall’s help and encouragement I did it and continue to do so on a weekly basis. Have even managed to have a local shop import some Allinsons flour so I can try the other breads.
Am looking forward to trying many more of the receipes, especially Dahl and chicken receipes and will try to remember to take pictures to ecourage others. It is never too late to try new things. Thanks Wendy and The Bear – keep blogging.
Lorraine’s Update – 21 September, 2010 – EASY APPLE BUTTER!
This morning when I opened my computer I found a message from Lorraine. She had made the apple butter and what’s interesting is that she had a far easier way of doing it than the method I used! As a Canadian, Lorraine has more experience than me with apple butter so perhaps we should go with her on this.
Lorraine peeled, sliced and cored her apples (whereas I just quarter them and cook them, skin, pips and all)
She says “I ended up with 14 cups of apples before the stirring and added, cinnamon, ground gloves and 5 1/5 cups sugar. That’s it. My receipe did say I could use 2 cups of sweet apple cider to replace two cups of the sugar but I did not have cider.”
She blended them in a food processor
Returned to the pan and cooked again for about 2 hours until the natural apple sugars caramelised and went brown
Filled her jars
Boiled them in a water bath to sterilise everything
And ended up with 10 jars holding 250 ml each. Good work, Lorraine!
Now that, my friends, is a faster way of doing it than I have been doing it… and bearing in mind the immense apple glut we have, well, I think I will have to try her method!
I shall ask her to write down what she added to the apples and then I shall add it to her post!