Saturday, March 19, 2016

Look who's come to stay with Callie and Grandma to be Doorman and General Jolly Companion.

Meet Bruce!

Callie is still hesitant about the Jolly Companion role - she made the mistake of acquiescing when Bruce decided to eat her food, instead of hissing and batting and and making her rights known. 

 But then she is prim and proper and peaceful and courteous. 

However I am now looking for a place to put her food where Bruce can't gleefully gobble....

I left the bedroom door open a sliver last night and just past midnight I felt a warm furry head on my shoulder and a mew that said ' love me!'   It will take a few days until we're all friends together.

Bruce has been in the family most of his eight years - our granddaughter's dog 
and pal to our great grandson.

And when he was a puppy jumping on Grandpa's knee and covering him with kisses 
(been there, done that!)

Life is full of new adventures, for us and for Bruce!  Happy days ahead....

Tuesday, March 15, 2016

Jerusalem Artichoke

ABC Wednesday
March 16th, 2016

The letter is J, for Jerusalem Artichoke

When we first came to live in town we discovered this lovely fence screen in the back garden, - what looked like sunflowers, but obviously weren't.

A little research and we found they were Jerusalem Artichoke plants, and they grew from tubers that look something like ginger root, with a knobby, irregular shape.  

The plants bloom in late summer and the brownish red tubers which grow in clusters underground are ready for harvesting once the flower dies, through September and October - and maybe even November.

They are very easy to grow in backyard gardens, and although it was a couple of years before I tried to cook them eventually we found them to be a little sweet, a little crunchy
and slightly watery in consistency.

To cook them, don't peel, but scrub them well.  Then steam them whole for about fifteen minutes and refresh in cold water.  They are best eaten at room temperature, says Karen Barnaby, a Vancouver executive chef, and she would serve them with a garlic mayonnaise. (half a cup of mayonnaise, stir in a clove of minced garlic, about two teaspoons of honey and two teaspoons of whole capers)  Cut the cooked Jerusalem artichokes in half inch slices and serve them with a nice piece of roasted halibut, with the mayonnaise on the side......

I would probably peel them, drop them into cold water with a teaspoon of lemon juice, cook them for ten to twenty minutes or until they are a bit resistant in the centre when pierced by the point of a knife (but not hard).  Remove from heat and drain, slice, toss with parsley and butter and sprinkle with salt and pepper.  And I would serve them hot.

Bon Appetit for those of you who have them growing along the fence in their back yard, crowding out the barnflowers,  Or perhaps your local super market carries them
in their exotic section of veggies....

For more interesting Js click here to visit ABC Wednesday
with thanks to Roger, Denise and Jolly Helpers.