Sunday, April 6, 2008
Why we put up with it...
Today I infiltrated the ivory towers of the West Side and snuck my dog down to Spanish Banks West, which is the only beach park in Kitsilano that allows you to run your dog off-leash. I hadn't been there in years, and returning reminded me why Vancouver is such a special place to live. The cool ocean breeze, rich in life-giving oxygen, lofted the playful eagles over our heads. The massive cluster of steel and glass towers in the distance purports to be what makes the town "world class", but I think the beach, mountains, climate, and diversity are what it's really all about. Still... if there was ever a time that my wife and I wanted to live West of Main, that's a distant memory at this point. Lemme hear an "Amen!"
You'll see my son in the pictures. He's going to be 11 this week and yesterday demanded that I buy him a toque with the skull on it, so his friends would thinks he's "cool". I steered him away from the one that said "stoned to the bone" on it, explaining the meaning. At least he agreed it was a bit inappropriate. He's hilarious in these pics, trying to look all "wicked and street". In truth he's a sweet and sensitive boy. I think I'm seeing the early edges of puberty here...
Today I'll be making Sunday Roast Beef. It's easy to do, and reminds me of my Gramma Betty. The trick for the meat is to season it well and then blast it in the oven at 450 degrees for 15 minutes. Then turn it down to 350 until the meat thermometer reads 127. That'll give you perfect med-rare beef after it sits on the counter for half an hour, coming up to about 134 degrees. If you don't have a decent meat thermometer, stop being such a loser and go buy one. They are essential and inexpensive. If you require less bloody beef, I'm afraid I don't like you much...
More important to a Gramma Betty style-roast dinner is the Yorkshire Pudding. Here's how I make it. This recipe works well so pay attention. Mix one cup milk, one cup flour and 4 eggs together about the same time you put the roast in. Whisk it nicely so it's all creamy and smooth. Cover the bowl and leave it on the counter while the roast cooks. When the roast is done, put the muffin tin into the oven with a bit of oil in each cup. Crank the oven to 400 degrees. When the oven reaches that temp, pour the batter evenly into the 12 oven cups. Close the oven and leave it alone. No really... mess with this and you'll kill them. In a half an hour they will be lofty, bubbled and nice. Make sure you let 'em get good and done (med-dark brown). If you pull them early they will smoosh down again, which tastes good, but looks very sad.
Er... you DO know how to make gravy, don't you?
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