Take this story, for example. Relatives were expecting live lobster shipped overnight and were relishing the thought of a great lobster dinner. However, the shipping service (which will remain nameless) delivered the lobsters later than expected…and the poor little fellas were deader than a doornail. We never heard exactly why that happened, but we can think of many reasons of our own. Try as we might, there are some unforeseen problems such as the weather (and airports and highways open or not) that do interfere with delivery. We do everything we can, though, to get our peameal to you in a timely manner ready for you to use or stick in the freezer for later use.
We use US Postal Service Priority Mail, which offers two to three day service within the United States. An e-mail goes out to you when the order is shipped, so you’ll know when to expect the package. The labeled box is pretty self-explanatory…
…but we know that the postal service has more to do than babysit our peameal. If you are not home when they ring the doorbell, they will be happy to leave you a note and stick your peameal in the truck, taking it back to the post office. Not so bad if it sits in the truck on a cold wintery day…but not so good if it sits in the warehouse, or in the sun or…you get the picture. So, to be on the safe side, stay home in joyous expectation of that wonderful peameal and answer the door when the postman rings once.
What’s cookin’ in the kitchen:
Holidays are sure a great time for food. One of the wonderful gifts I received this year was the cook book , A Taste of Canada, by Rose Murray. It is Canadian cooking at its best from one coast to the other. We have had two recipes out of it (the risotto with wild mushrooms and back bacon was earthy, creamy and savory...heaven on a plate) and can’t wait to try the wine pickled salmon (will all the pickled herring lovers please stand up!)…yummy, yummy, yummy!
Two other bacon favorites:
- Gord Florentine: All right, all right, we have no Italian ancestry, but you will not find a better breakfast sandwich than a slice of toast, covered with spinach, followed by two slices of peameal and a poached egg.
- Devils on Horseback: We first ran into these watching Bob Blumer on the Surreal Gourmet, a Canadian cooking show. I have seen many versions since. Who can go wrong with bacon (regular, not peameal…we are any bacon lovers!), dates and cheese (asiago, parmesan, blue…) or garlic. I have even seen these made with prunes (Is one enough? Is two too many ??) . Check out a recipe at:busycooks.about.com/od/appetizerrecipe1/r/devilshorseback.htm
Happy New Year . Comments are always welcome at Gord’s. See you next month!
Gordette
