I love pork but class last night was really tough because we prepared a suckling pig, and I just wasn't prepared for how small the pig was. It was the first time in all my years of cooking that I was seriously turned off of eating and cooking meat and it largely because of this guy.
I've had a busy summer this year and although it's not over yet, I thought I'd share some of the things that I've done. I've done a LOT of cooking this summer so I've pulled together this pictoral essay of some of my favourites. Enjoy!
When did well-done steak become de rigueur? You can’t really mess that up, just cook until nearly burnt. This week I was chosen as part of a 2-person team to cook the steak for the entire class, and I NAILED it. I was sooo thrilled. Now I just have to figure out how to re-create it.
If you and I are ever on a deserted island and you're waiting for me to kill something so that we can eat, you’ve got a problem. I can cook and eat it, just don’t ask me to kill it. This stems from a childhood experience of befriending “Chester the Rabbit”, and then a couple of weeks later seeing him get killed for Sunday dinner. Although that didn’t turn me into a vegetarian, it put me off from the desire to kill my own meat.
Every time I put on that white double-breasted chef’s jacket, checkered pants, crisp white bib apron and touque (chef’s hat) – I feel like a chef. I’m tempted to wander the streets of TO in my full uniform with my toolbox of equipment, in case - god forbid - there’s a culinary emergency, and I’m called to action. Give me a moment while I dream….
Welcome to Olive & Ruby
Hi, I’m Rhonda! Welcome to my blog on cooking, baking and my life. I now live in the beautiful metropolis of Toronto, but spent the first 17 years of my life on the Caribbean island of Trinidad, where I met and fell in love with Olive & Ruby.