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Showing posts from November, 2015

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Taiga Woodcraft - A Special Purchase

We made a special purchase from Taiga Woodcraft. I don't want to ruin the video so you have to watch it to see it! Larry and Sandy are friends we met while working on the Africa Mercy in West Africa 2017-2019. Not only was this a way to support friends who have businesses BUT it's also a personal connection with shared memories to a one-of-a-kind handcrafted piece made specifically for us! Check out Taiga Woodcraft on all the Social Media channels! Look at the pictures and just imagine what "one-of-a-kind" handcrafted piece he can make for you or a special gift to that friend that has "everything". TAIGA WOODCRAFT Custom, handmade hardwood and epoxy creations based in Windsor, Ontario TAIGAWOODCRAFT.COM (226) 350 9383 TAIGAWOODCRAFT@GMAIL.COM Instagram @TAIGAWOODCRAFT Facebook TAIGA WOODCRAFT

Pictures of Henry

Henry is still here on the ward. His wounds (from a sever dental infection that almost took his life) are healing and he looks so much better than that first day I received him in the ICU almost 3 weeks ago. Henry spends most of the day just sitting around waiting for the day to pass, but durring the week he goes up to deck seven and plays football (soccer) as his Ocupational Therapy. I went up the other day and we were team mates and pretty much won by a lot.

Teres Major Steak

I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to

Holiday Funny!

clipped from thehomelessguy.wordpress.com There was a large chess tournament held at a hotel, and after the first few games, some of the players gathered in the lobby to talk quite loudly amongst themselves about their various victories. They would boast about their brilliant strategies, sharp tactics, cunning endgame play, each trying to brag of a more impressive victory than the others. After a while, the manager of the hotel came over and asked them to disperse. “You’re disturbing the other guests”, he told them. The group of chess players seemed unhappy about this, but they left the lobby to find a more private area to continue their conversation. Once they were gone, one of the other hotel employees asked the manager, “Why did you ask them to leave the lobby? None of the other guests have complained.” The manager replied, “I just can’t stand chess nuts boasting in an open foyer!”

Baking comes to an end...

The baker comes back in Sunday night and I told him before he left that he doesn't have to come in to work till Tuesday so he would have Monday to rest so I may get to bake a little more on Monday BUT... In my two weeks of being able to cover that 'baking' side of things I managed to bake quite a lot while also getting my other responsibilities done as the galley manager. I still took weekends off because I had baked enough bread to carry me through Saturday & Sunday. I enjoyed myself. In the last 2 weeks in bakery: Baked approximately 1200 loaves of bread (white & wheat combined total) Biscotti 300-400 pieces Dinner Rolls 400 Herb & Olive Rolls 400 Focaccia 400+ pieces Jalapeno Cheddar Bread 400+ slices Cinnamon Rolls 700+ (Twice @ 350 average) Brownies 350 Pieces/slices of Pizza 1100 Back to cracking the whip next week and maybe working on some new recipes for the menu. It was a good time to renew in my mind the possibilities of what can and co

Banku and Kenkey (West African Foods)

As a follow up or continuation of a previous post ( Sea Monkey & Fufu ) we will discuss Banku & Kenkey. Banku and Kenkey are two more Fufu-like staples from Western Africa, served with a soup, stew, or sauce. They are particularly popular in Ghana. Both are usually made from ground corn (maize), although most of the Ghanaian people I have met say that only Banku is made from a mixture of maize and grated Cassava tuber. Kenkey is usually just the corn (maize). Making Banku or Kenkey involves letting the maize (or maize and cassava tuber) ferment before cooking. Banku is cooked in a pot using hot water to make a smooth whitish consistent paste ; Kenkey is partially cooked, then wrapped in banana leaves, maize or corn husks, or foil, and steamed. Personally I prefer the Banku. A few times now we have went to a local ‘Ghanaian Restaurant’ here in Liberia where I have enjoyed the Banku several times (along with goat and chicken, okra stew, and ground pea soup (a soup made from gr