Simple Italian Tomato Sauce with Meatballs

Finally, my exams are over and Ian and I have been reunited once again. I rushed over to his house after my exam and imagine what I saw.... Ian and his roommate, unshaven, in their pjs, watching Paris Hilton's "My New BFF". Yes, it's true. Both of them were sick this week and daytime TV reduced them to this. Although I'll admit it, my brain was fried from an intense exam, I too sat down with them and watched the horrendous atrocity. It was so bad. So, so bad.

If I hear one more person say 'frenemy' (friend and enemy) or 'ttyn' (talk to you never) I will start shooting at the TV.

Ok, now that that rant is out of the way, on to dinner. I had to get them out and shaven so we went to the grocery store and within a couple hours were eating home made Italian meatballs with penne and freshly grated parmigiano reggiano to top it off.

This is usually a fail safe method to good tomato sauce, and you can substitute sausages for meatballs, it works just as well. The key here is to buy the best canned whole tomatoes that you can find, like Pastene or any tomato grown and picked in Italy. The idea is that it is an Italian tomato that is picked at its prime and cooked only once. The diced tomatoes and tomato puree are cooked twice and lose a lot of their flavour. Also, putting the tomatoes through a ricer gives it the perfect texture and is a step that shouldn’t be forgotten.

Ok, I will tell you the secret to perfect meatballs. Mix in a couple ladlefuls of sauce when you are mashing the meatballs together, that way they will never be dry. I can't believe I just gave that away. Use it wisely. ttyn (just punch me now).

Simple Italian Tomato Sauce with Meatballs

Sauce
2 cans whole tomatoes
1 large onion
3 cloves of garlic, minced
salt and pepper
1 tbsp Italian seasoning

Meatballs
300g lean ground pork
300g lean ground beef
1 clove of garlic, minced
1/2 cup bread crumbs
1/2 cup parmesan cheese
salt, pepper, and Italian spice
1/2 cup tomato sauce
1 egg

Sauce
Soften the garlic and onion in oil. Once softened, pass the tomatoes through a ricer into the pot. Add Italian spices and season with salt and pepper. Simmer on low for 1-1/2 hours.

Meatballs
Preheat oven to 350 degrees. Add all ingredients together and mix thoroughly with hands. Form into 1 inch balls and place on baking sheet. Bake for 15 minutes, then add to the sauce. Make sure sauce simmers for minimum 45 minutes so that the meatballs become fully cooked.

Onion Soup Emilia-Romagna Style with Roast Bone Marrow- Guest Blog Day

Ok, so I have been super busy with exams (damned you physics, I would do just fine without gravity.... I think) so I begged my brother to guest blog today about his crazy culinary experiences. Seriously, they are sometimes really out there. Like this weekend he cooked a pig head. I have the pics but am kind of afraid to post them. This is one of his more toned down recipes adapted from Mario Batali (the famous redhead chef in shorts and crocs). It looks great and I can't wait to try some when I get back to Toronto next week. So without due, here is my brother, Eric.

Onion Soup Emilia-Romagna Style
Roast Bone Marrow
So, since discovering early last year that I in fact like cooking, I have been embarking on an understanding of many classic dishes to try and expand my culinary knowledge. I started with basics, like pasta sauce and chili, but due to unforeseen circumstances this summer, I didn’t have a job and thus sat around the house waiting for dinner time so I could cook. I started to branch out and learned a few interesting new dishes such as pad thai, but for the most part, my ingredients were pretty average. I never pushed myself out of my comfort zone, especially when it came to proteins. This all changed once I got my cooking club.

Yes, I started a cooking club once I got back to school. And even though our meals were basic enough, it made me more interested in trying new things. Around Christmas, this took another turn, when my partner in the cooking club and I decided our end-of-the-year feast would be a whole pig that I would butcher and we would cook. I wanted to learn to butcher something substantial and he wanted to smoke meats Southern-style. This seemed like a perfect marriage of the two ideas.

Since then, I have been buying a new piece of pig almost every week in the market to test out, not wanting to be doing anything for the first time when I eventually get this whole beast. However, it has opened me up to many other parts I never figured I would want to try my hand at. I cooked my first lamb shank a few weeks ago for instance, and it was delicious. I bought a whole, 7lb. pork shoulder, put it in the oven at 8:30a.m. one morning, took it out at 5p.m., shredded it and had friends over for a pulled pork sandwich feast. All because I was interested in pushing myself beyond my comfort zone.

This energy to step outside the comfort of the average meal, combined with a need to find recipes to cook all parts of the pig, led me to Fergus Henderson’s The Whole Beast: Nose to Tail Eating. Henderson is the head chef of the St. John in London, England, the original nose-to-tail restaurant (Sorry Martin Picard fans, he ripped off a limey). The restaurant is revered by chefs worldwide because of the ability of Henderson to take the cuts people do not eat anymore and turn them into top-notch cuisine. Anthony Bourdain said his death row meal would be from the St. John. Batali said the recipes make him want to “Torch my own Babbo for pretending to be a restaurant and move to London to heed the master’s call”. I’m assuming the food is good.

The one recipe I wanted to cook immediately was the Onion soup and the Bone marrow on toast. I had wanted to try bone marrow for awhile, and the pairing seemed easy enough. So I was determined to making it for my reading week. In the end, I overdid the bone marrow, which caused half of it to turn to liquid, but the remaining marrow was delicious and meaty. I look forward to trying out more of the recipes in the coming months until my date with Destiny (the name I have given the pig I will be butchering) comes.

Onion Soup Emilia-Romagna Style
adapted from Mario Batali’s book “Molto Italiano”
Makes 3 servings.

2 tbsp butter
2 tbsp lard or fatback
6 red onions, halved and sliced into thin half-moons
2 tbsp flour
¼ cup dry white wine
4 cups beef stock
¼ cup grated parmesan
3 slices crusty bread
2 tbsp extra-virgin olive oil

1. Melt butter and lard in a large heavy-bottomed pot over low heat. Add the onions and cook slowly for 30 minutes, stirring occasionally and allowing them to develop a rich brown colour.
2. Add the flour and stir until smooth and lump-free. Cook for 15 minutes, stirring frequently. Gradually add the wine and stock, stirring gently but constantly. Increase the heat slightly, cover, and cook for 30 minutes at a brisk simmer.
3. Preheat the broiler.
4. Bring the soup to a boil and remove from the heat. Season to taste with salt and pepper.
5. Grill the bread under the broiler. Drizzle with olive oil and place 1 toast in each warmed soup bowl. Sprinkle with parmesan.
6. Ladle the soup into the bowls, and serve.


Roast Bone Marrow
Adapted from Fergus Henderson’s book “The Whole Beast”

Put six 3-inch pieces of beef marrowbone in an ovenproof frying pan and place in a hot 450 oven. The roasting process should take 20 minutes, depending on the thickness of the bone. The marrow should be loose and giving, but not melted away, which it will do if left too long.
Scrape the marrow from the bone onto the toast and season with coarse sea salt.

Maple Cranberry Banana Mini Muffins

I know, the pic isn’t nearly as nice as the normal ones, that’s because Ian is still sick at home and I had to use my old school floppy disk camera. Plus I suck at photography and no amount of photoshoping will fix it. Some time soon Ian is going to teach me how to use his beautiful SLR, but I fear the photography gene is not in me and his camera wont help all that much. I even got out his fancy light box to see if it would help take a better picture. It didn’t, it actually created quite the opposite effect, and so, to help my sadness I ate all four of these mini muffins that I so neatly lined up for the photo shoot, plus a couple more.

Its alright though, these mini's were made for healthy snacking. They are packed full of banana that replace most, but not all of the butter, maple syrup instead of white sugar, whole wheat flour, egg whites, orange zest, walnuts, and glorious cranberries. I took one look at them on food blogga (who's pic is so much nicer) and had to put a Canadian spin on them with some maple syrup and walnuts. Also I tried to cut down the butter to a mere 3 tbsp. Not bad eh.

One of my biggest pet peeves is when bakers don’t put enough cranberries in their muffins, or they only put them on top so that it looks like the muffin is crammed with burst in your mouth berries, but really it is just a dry mess underneath. So, I decided to cram these little guys with cranberries, and then place one on the top like a beautiful red ruby.

They are really good in the morning, and I typically have been eating them before dinner, after dinner, at lunch, and throughout the day. So, I guess they make the perfect anytime snack.

Maple Cranberry Banana Mini Muffins
adapted from Food Blogga
Makes about 36 mini muffins

1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup dark brown sugar
1/2 cup maple syrup
2 tsp. pure vanilla extract
3 tbsp. unsalted butter, melted
1 large egg
4 egg whites
2 ripe bananas
zest of one orange
2/3 fresh or frozen, unthawed cranberries
1/4 cup walnuts, finely chopped

Preheat oven to 375 degrees. Add mini paper muffin cups to mini muffin pan. Combine flours, baking powder, baking soda, salt, and cinnamon in a medium bowl. In a large bowl, combine brown sugar, maple syrup, vanilla, butter, and eggs; beat until smooth. Add the bananas and orange zest and lightly beat until blended. Add the flour mixture, mixing until just combined. Fold in the cranberries and walnuts. Spoon the batter evenly into the muffin cups. Bake 13-15 minutes, or until the tops are golden.

Traditional Seville Orange Marmalade - Guest Blog Day

Today is guest blog day again! I know, I'm excited too. This weekend my mom and auntie got together in Toronto to create this incredible Seville Orange Marmalade, and lucky us, my mom is sharing it with us! Look at how good that bread looks, I want to reach into the screen and eat it, but I won't (no promises). So, without due, here is my loving mom...

Traditional Seville Orange Marmalade
In April 2007 I was in Rome with my sister where we sampled this delicious marmalade that Antoinetta (from Rome) and Michael (from Ottawa) had made. I got their recipe and when the Seville oranges arrived in February, a full 10 months later, my sister and I spent a Sunday afternoon cooking up a few batches. It’s a hugely tedious task, but well worth the effort. The marmalade was such a hit with family and friends that we made it again this weekend. We call it our “sunshine in a jar”.

Traditional Seville Orange Marmalade
adapted from Delia Smith’s book Delia's How to Cook: Book Three
Makes six 1 lb (350 ml capacity) jars

2 lb (900 g) Seville oranges
1 lemon
4 lb (1.8 kg) granulated sugar
You will also need a preserving pan or a large, heavy-based saucepan; a 9 inch (23 cm) square of cheesecloth; some string; a funnel; and six 1 lb (350 ml capacity) jars, sterilized.

Begin by measuring 4 pints (2.25 litres) water into a preserving pan, then cut the lemon and oranges in half and squeeze the juice out of them. Add the juice to the water and place the pips and any bits of pith that cling to the squeezer on the square of cheesecloth (laid over a dish or cereal bowl first). Now cut the orange peel into quarters with a sharp knife, and then cut each quarter into thinnish shreds. As you cut, add the shreds to the water and any pips or spare pith you come across should go on to the cheesecloth. The pith contains a lot of pectin so don't discard any and don't worry about any pith and skin that clings to the shreds – it all gets dissolved in the boiling.

Now tie the pips and pith up loosely in the cheesecloth to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Then bring the liquid up to simmering point and simmer gently, uncovered, for 2 hours or thereabouts until the peel is completely soft (test a piece carefully by pressing it between your finger and thumb). Meanwhile, chill the saucers in the freezer.

Next, remove the bag of pips and leave it to cool on a saucer. Then pour the sugar into the pan and stir it now and then over a low heat, until all the crystals have dissolved (check this carefully, it's important). Now increase the heat to very high and squeeze the bag of pips over the pan to extract all of the sticky, jelly-like substance that contains the pectin. As you squeeze you'll see it ooze out. You can do this by placing the bag between two saucers or using your hands. Then stir or whisk it into the rest.

As soon as the mixture reaches a really fast boil, start timing. Then after 15 minutes spoon a little of the marmalade on to one of the cold saucers from the freezer, and let it cool back in the fridge. You can tell – when it has cooled – if you have a 'set' by pushing the mixture with your little finger: if it has a really crinkly skin, it is set. If not, continue to boil the marmalade and give it the same test at about 10-minute intervals until it does set.

After that remove the pan from the heat. Leave the marmalade to settle for 20 minutes.

In the meantime, the jars should be washed and sterilized. Pour the marmalade, with the aid of a funnel or a ladle, into the jars, cover with sterilized discs and seal while still hot. Label when cold and store in a dry, cool, dark place.

Rosemary Roasted Plums, Roasted Celeriac, and Frisee Salad with Shallot and Toasted Walnuts - Valentine's Day Part 3

On to Valentine's Day Part 3.
So today I am going to recount the delicious side dishes that accompanied our main duck dish on Valentine's day.

Have you ever had celeriac? The first time I saw it I thought it was a joke; this weird grey tuber looks just like a brain and is pretty large. I have been meaning to buy some for a while but whenever I pick one up, something about its menacing look makes me second guess the veggie, and I opt for potatoes instead. Luckily for this modest plant, Valentine's Day was a chance to expand our culinary expertise, and it was really good! Celeriac is the root of a celery plant; so naturally, it tasted like a mix between celery and a potato. The heaps of butter and thyme it roasted in didn’t hurt it either.

The second side dish was my favourite, and possibly the best food I have eaten all year. Roasted plums with rosemary and a port reduction. Uhhhh, just writing the words is making me salivate. They were so good paired with the duck, which naturally does well with fruits, but I really wasn’t expecting them to pack such a punch, and nearly left them out of the dish altogether. Thank gosh I didn’t. Also, don’t go thinking that you have to wait till plums are in season, I bought three semi ripe plums in the dead of winter, imported from who knows what country half way around the world, and they were still incredible.

Finally the last side was a simple frisee salad with shallots and toasted walnuts. Oddly enough, with all this extravagant food Ian found this side to be his favourite. But then again he likes anything with a lot of acidity.

So I hope you had fun reading about our wonderful day, we had a blast cooking and eating.


Rosemary Roasted Plums, Roasted Celeriac, and Frisee Salad with Shallot and Toasted Walnuts
adapted from Anthony Sedlak's book "The Main" 2008

Roasted Plums
3 plums, halved and pits removed
2 tbsp sugar
2 sprigs rosemary
1 tbsp olive oil
salt
1/2 cup port

Roasted Celeriac
2 large bulbs celeriac
2 tbsp olive oil
2 tbsp butter
2 sprigs thyme
salt and pepper

Frisee Salad
1 head frisee
1/4 cup walnuts, toasted and chopped
1 small shallot, finely minced
1-1/2 tbsp red wine vinegar
3 tbsp olive oil

Roasted Plums
Preheat oven to 400. In a bowl, toss to combine plums, sugar, salt, rosemary and olive oil. Arrange plums in pan and roast until plums are soft, 30 mins. Transfer plums to serving dish. Deglaze plum roasting pan with port and bring to simmer, reducing volume by half. Season with salt and pepper. Pour over plums.

Roasted Celeriac
Peel and cube celeriac into large bite sized pieces. Heat olive oil in large skillet. Sear celeriac until light golden on all sides; add butter and thyme sprigs. Transfer to baking dish. Season to taste with salt and pepper and roast in 400 oven until outside is golden and insides are tender, about 30 minutes.

Frisee Salad
Combine shallot, red wine vinegar and olive oil in a medium mixing bowl. Season with salt and pepper. Add frisee and top with toasted walnuts. Toss well.

Pan Fried Duck Breast with Orange, Thyme, Parsley, and Juniper Berry Rub with Blood Orange Relish - Valentine's Day Part 2

Ok, so Valentine's Day part 2, The Meal.
I don't think that I can get everything that we ate into this one little blog post so I'm going to explain the duck with its luscious Orange relish, then tomorrow I will go into detail about the side dishes. Yes, we totally went all out with this meal but it was oh so worth it. And come on, it's Valentine's day, I had to show my man how much I loved him by filling his pie hole with as much good food as I could muster up.

I love duck, and I adore it even more with a fruity sauce, but I have never had the guts to actually cook the bird. What if I screwed up, that’s a 12 dollar hunk of meat. But, when I went to the store early Valentine's day morning to get the sickie his Captain Crunch, I saw that there was a sale on Magret duck breasts and decided that if I screwed up, it wouldn’t cost us as much. I also saw Anthony Sedlak making this duck recipe a couple times on TV and he made it look quite easy, so I was feeling adventurous.

Really, it was just as easy as he made it seem. The key is to pan fry the duck at a low temperature and the fat literally melts away. If you keep spooning the fat out of the pan then the skin becomes delicious and crispy, giving you half a cup of duck fat to freeze and make all kinds of delightful dishes with. Then just pop the duck breast into the oven for another few minutes to finish it off, and you’re done! Plus, the juniper berries, thyme, parsley, and orange rub adds so much flavour to the duck.

I truly enjoyed the blood orange relish that accompanied the duck. This meat pairs perfectly with any sort of fruit and you really can’t go wrong. Actually, I was just really proud of myself for making orange relish, like really, who can say that they have made that.


Pan Fried Duck Breast
adapted from Anthony Sedlak's book The Main
serves 4

3 duck breasts
1 tbsp black pepper
zest of 1 orange
1 1/4 tbsp crushed juniper berries
1/4 cup chopped parsley
1 tbsp thyme leaves
1 tsp coarse sea salt

Orange Relish
1 large orange
3 tbsp sugar
2 tbsp white wine vinegar
salt and pepper to taste

Pan Fried Duck Breast
Score skin side of breast in criss cross pattern. Combine black pepper, orange zest, juniper berries, parsley and thyme and pat firmly onto flesh side of duck breasts. Let sit for 30 minutes.
Preheat oven to 400. Let duck breasts stand at room temperature for at least 10 minutes.
Season generously on flesh side with coarse sea salt. Place duck skin side down in a large cold, oven proof skillet and cook slowly over medium heat. Remove liquid fat from pan as it accumulates, until skin becomes crispy and golden, about 8-10 minutes. Finish cooking in oven about 7-10 minutes. Let rest for 10 minutes before cutting thinly against the grain.

Blood Orange Relish
Cut off orange peel, avoiding white pith. Blanch peels briefly in boiling water; drain and chop roughly. Trim off and discard white pith from orange. Cut orange into small pieces and combine with chopped peel, sugar and white wine vinegar in a small pot. Simmer gently until liquid cooks down and relish becomes slightly syrupy, about 5-6 minutes; season with salt and pepper.

Baked Pears filled with chocolate, Almonds, and Orange in a Flaky Pastry Shell - Valentine's Day Part 1

So this is Ian's and my Valentine's Day Part 1, and of course why not start off with dessert? Today is also our first year anniversary (yay) and we had this amazing reservation at one of the top restaurants in Montreal that we had to book many weeks in advance. Unfortunately with all that was going on this week we had to cancel and spend the night inside, which was a lot of fun!

If you stick around for the next couple days I will be posting the other delightful aspects of our meal, but today we do dessert. And what a dessert it was. I was just flipping through this Jamie Oliver book called Jamie’s Kitchen that I took from home, and this recipe screamed out from between the pages at me. How could I say no? Chocolate inside a pear wrapped in flaky pastry, come on, there isn’t a person out there strong enough to say no.

Now, I don’t know how to accurately explain how marvellous the taste was, it was just so incredible. These little bundles were all you thought they would be, and more. Each flavour played perfectly with the others and came together to make this "Super Dessert". It’s probably what superman eats every day to keep his energy up. I think the key factor to keep in mind is to use good quality chocolate. In this I used Vhalrona Chocolate, but most quality 70% chocolates will do. To put it over the top I served them straight out of the oven with a huge scoop of vanilla bean ice cream on the side.

Now you might be like me and think that filo pastry is daunting and not worth the work. Let me tell you, it is so simple and easy to work with, just buy a package of frozen sheets and slather each layer in butter. This was actually the first time that I worked with filo and I am now saddened that I waited so long. I will be making many more recipes with these flaky tender sheets. Watch out world, I’m going to cover everything in filo!

So just to rub it in, on a day that is practically dedicated to chocolate, Ian and I ate the ultimate in chocolate desserts.

Baked Pears Filled with Chocolate, Almonds, and Orange wrapped in Flaky Pastry
adapted from Jamie's Kitchen, 2002
4 pears
3 tbsp. blanched almonds
6 tbsp. butter
3 tbsp. sugar
Zest of one orange
2 ½ oz Vhalrona chocolate 70%
16 sheets of filo pastry, defrosted, 8x8 inches

Preheat oven to 350°F. Peel pears and cut core out from the bottom. In a food processor chop almonds, then chocolate. Place in bowl and add sugar, orange zest, and 4 tbsp. of butter. With hands, mix together until uniform. Put ¼ of mixture into bottom of pear, pack extra filling around the base. Repeat for three others. Take one sheet of filo and brush with heated remaining butter, then stack with another filo sheet. Repeat stacking and brushing with butter until there are 4 layers. Wrap pear in filo and twist at the top to keep the package closed. Repeat for other pears. Bake for 25-30 minutes. Serve with vanilla ice cream.

Chicken, Lemon, and Olive Stew with Saffron Couscous

While I was sitting around worrying about Ian these past few days I randomly picked up this great food magazine called Fine Cooking. Each recipe looks and sounds amazing, so when Ian said he was in the mood for couscous I, his makeshift nurse, knew exactly what to make.

Ian is also a large fan of any type of citrus, especially lemon, and he loves olives. My mom once gave him a jar of olives as a small gift and he was ecstatic. Needless to say, with the first bite he took of this scrumptious stew a big mmmmmmmmmmmmmmmm escaped his mouth. I felt the same way too; the simplicity of the saffron couscous complemented the tangy chicken, olives, and lemons.
Thanks new magazine! Enjoy.


Chicken, Lemon and Olive Stew with Saffron Couscous
adapted from Fine Cooking Magazine No.96

Stew
12 boneless, skinless chicken thighs and or legs
Salt and pepper
1/8 cup extra-virgin olive oil
2 onions, thinly sliced
4 cloves garlic, chopped
1/2 tbsp ground turmeric
1 tsp ground cumin
1 tsp. ground coriander
2 small dried red chiles, crumbled
1 cinnamon stick
2 bay leaves
2 cups low-salt chicken broth
Finely grated zest and juice of 2 lemons
1 cup canned chickpeas, rinsed and drained
1 cup green olives

Saffron Couscous
1/2 cup couscous
1/2 cups low-salt chicken broth
2 Tbs. unsalted butter
1/2 tsp. saffron threads, crumbled
salt
1 tbsp extra-virgin olive oil

Stew
Season chicken all over with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Working in 2 batches, brown the chicken all over, transferring batch to a plate.
Reduce to medium heat, add the onions and garlic and cook until the onions are softened and brown, 5 to 6 minutes. Add the turmeric, cumin, coriander, chiles, cinnamon sticks, and bay leaves, cook until fragrant, about 1 minute more. Add the chicken broth, lemon zest, and 1/4 cup of the lemon juice. Cover and simmer over medium-low heat for 30 minutes.
Return the chicken to the pot. Stir in the chickpeas and olives. Increase the heat to medium high and simmer uncovered, stirring occasionally, until the chicken is cooked through, 6 to 8 minutes. Stir in 1 Tbsp. of the remaining lemon juice and season to taste with salt and pepper. Serve over the Saffron Couscous.

Saffron Couscous
Put the couscous in a large bowl, set aside. In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous. Cover the bowl with plastic wrap until the liquid has been absorbed by the couscous, 10 min. Drizzle with olive oil then using a fork, gently mix the couscous and break apart any clumps.

Easy Everyday Ham

So Ian is allowed to eat today, but really, all he wanted was a grilled cheese sandwich and Campbell’s® Tomato Soup, so I am going to post a dinner that we made about a week ago.

This is the easiest and tastiest recipe ever. You know those hunks of smoked ham that you always pass at the supermarket, well go back and pick one up, it is super cheap. Then go get yourself a can of pineapple rings and dust off the cloves on your spice rack. That’s all you need, and in an hour you will have a smoked ham that feeds four, with leftovers for lunch, and for pennies. I’m not kidding. Try it, and then thank Ian and me. Enjoy.



Easy Everyday Ham
2 pound smoked ham, can be bigger or smaller
1 can of pineapple rings
20 cloves

Preheat the oven to 350 degrees. Put ham in large roasting pan. Cover with pineapple rings; stick them in place with the pointy end of the cloves. Pour leftover pineapple juice in bottom of roasting pan and cover with lid. Roast for 1 hour, or 30 minutes per pound. Cut and serve with applesauce and mustard.

Get Well Soon Ian

Ian is really sick so lets all wish him well. I can't wait till he is back home. He wasn't allowed to eat anything today so he sat around for about five hours and listed off all the things he wanted to eat. Here is a bit of that list.
perogies
double cheese burger
smoked meat sandwich
tortellini en brodo
chicken nuggets
lasagna
home made fries
dill sauce
spiral Kraft dinner
fish & chips
poutine
pogo
and many others that I have forgotten.
Get well soon Ian.