Chili... it's hot!

Remember the French onion soup? Well, we had a lot of extra, such as the beef loin used to help make the soup. The juices from the beef helped build the taste of the soup. So, suddenly, we were left with a well cooked beef loin. Guess what? We used it to make chili.

The beef was incredibly tender by this point, and fell apart easily. So adding extra sauces, wine, topped with beans, chili peppers, and some hot sauce, it cooked slowly over the next six hours. And what an awesome meal it made. I had to have two bowls. The best part came after the meal.

No, not that.

There was a subtle aftertaste, and the hot came out after the meal was down. A nice kick to a great chili.


Until next time...

...keep 'em flyin'!

French onion soup

I promised home made French onion soup, if I recall.

Well, here it is. A couple nights ago, after the stupid amount of shrimp, we decided to make French soup. From scratch. This was done with little effort on my part, as Pearce was the one who practically made it all. But, he took an inside beef loin, added a cup of wine (in this case Wild Horse Canyon), Oxo beef powder, sliced onions (a lot), added the whole thing to a slow cooker and let cook for a few hours.

Before the beef loin was put in, it was flash fried on both sides.

Once the cooking was done, it was the serving. The pork loin was removed, to be used in another recipe. Topped with a slice of bread and melted cheese, this was an incredible meal.

Next up, a great chili made from the left overs from the French onion soup.

Until we go hungry...

...keep 'em flyin'.

A stupid amount of shrimp

One great thing about vacation time is food. And in this case, a stupid amount of food. Over at a friend's place during this vacation, we decided it was time for a little seafood. In this case, shrimp. We went to a local fish market (yes, an amazing thing in the middle of a landlocked province like Saskatchewan) and picked up two trays of shrimp kabobs.

Roasted over the grill, and laid over rice, it was indeed a stupid amount of shrimp. Each tray contained 25 shrimp. It was filling to say the least. And cheap. Normally a meal like this would come to 17 bucks at a place like Red Lobster, complete with extra trimmings. For each plate, of which, we came out with two plates of 25 shrimp and rice. We paid a total of 19 bucks. For everything.

Five minutes per tray on the grill and it was all done, then the rice added. What a meal.

Later, great home made French onion soup.

Until the cheese hardens...

...keep 'em flyin'.

Farmer's Market

Summer is always great. There's the lake, the parks, warm weather (sometimes unbearable and hot) and even the summer thunderstorms can be great. Even if they do wake me up in the middle of the night. But one of the things I look forward to are the Farmer's Markets.

The farmer's market in Outlook in open, every Friday, and runs until September. And, oh there are so many things which you can buy. Farmer's markets are great. There's food, crafts and so much more. I even managed to pick up some items while there on Friday. Some incredible pasta and focaccia bread. That was supper for me.

Just take a look at the picture. I could describe it, but looking at it is so much better.

Until the next farmer's market...

...keep 'em flyin'!

I scream, you scream...

So far my vacation has dealt with a wedding, food, pimpin' my laptop, food, buying a few new clothes and ... well ... food.

And the food isn't done as I discovered something from Homestead Ice Cream here in Saskatoon. Ice Cream in a bucket. Yes, in a bucket. I had to get one as soon as I saw it. And I couldn't finish it in just one sitting. I may have to take it back to Outlook with me, but it will be more than worth it.

Describing it does not do it justice. The picture will have to suffice.

Until I get a brain freeze...

...keep 'em flyin'.

The Food of the Wedding

On Saturday, May 24th, 2008 the wedding of Gene and Val took place. A wonderful affair that will be described in a future (tomorrow) blog entry.

But today, there is the food.

With every gala affair, there must be the food. And the food began on Friday. Upon arriving in Saskatoon, I went about seeking out my partner in crime, Pike. My first stop was to meeting up with him at a local restaurant, Tony Tomas. There, I had a selection of pasta. But the next day had to be one of the best. Both Pike and I had the Jack Daniel's Six Ounce Sirloin. The steak was tender, yet flavour filled, and juicy. The evening continued, and we went to the Cluricaune's Irish Pub. And here we had an ale along with a shot of Glenfiddich. And from there, the decision for ice cream was made. Which slowly became small appetizers. And then, a full platter of food.

After recovering from all the food, the next day brought.... you guessed it, more food. A breakfast brunch with everything you can imagine. Including a chocolate fountain. However, I went with something much more traditional. Waffles, with whip cream and a bowl of Saskatoon berries. This may sound incredibly dull, but please, look at photos from the brunch alone.


As easy as it would be to describe these, nothing can say more than an image alone.

'Til the waiter brings the cheque...

Keep 'em flyin'.