I am still fighting this cold, which is kicking my butt lately. Ugh.
Tonight was a Miso Soup of Stuff- i added in a few handfuls of spinach, shelled edamame, cubed smoked tofu, scallions, crumbled nori, a little sesame oil, and shredded carrot. I was wishing for some soba noodles but it was filling even without them and wonderfully fragrant from the sesame oil and nori.
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Looks wonderful. I tried a few combination of soup with miso, they are always quite good.
Hope your struggle with the cold will end very soon.
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Veal scallops with noisette butter and mushrooms, shaved brussel sprouts, yukon gold potatoes fried in butter:
Swedish food tonight.
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After being gone for nearly a month eating out every meal . I have some eggs in the fridge , thawing out a sausage , I’ll heat up a can of chili . It’s going to be great to turn the stove on . Major store run tomorrow .
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Thanks 
I actually really just wanted the same thing for dinner tonight too - and i remembered and picked up soba on my way home which made it juuusssstttt right.
I’m having lemon tea with bashed up fresh ginger and honey with a gorgeous honeycrisp apple for dessert (snuggled under lots of covers with my book)
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I’ve been eating arctic char, a common item on menus in this town, and is one of my favourite fish.
Beef is also common
Char again, with flash and at a less fancy place (but is still expensive, as is everything here).
The cut is what we call at home entrecôte.
It’s has been an amazing time here in Churchill for me being someone who loves nature and animals and solitude. I’m so fortunate to be able to experience it.
He’s right under my feet checking me out and sniffing. It’s an intense feeling locking eyes with a massive wild animal whilst holding your breath.
He’s been good to us. Walked round the vehicle a couple of times checking us out. Everyone gasped and sighed whenever he did something adorable, keeping us in suspense for a long time. This is the second time he stood on his hind legs.
It’s only -2C. My finges turned red and then blue whilst making these photos.
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Prolly wondering what you taste like…
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OK, you win the Internetz for best food board “pet picture.” 
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That veal and mushrooms looks amazing!
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Last night’s dinner was a hit - chicken “nuggets” (BLSL thighs cut into chunks, dipped in egg/mayo mix and breaded with a mixture of ground almonds, crushed pork rinds, parmesan and lots of seasoning, then baked) with a spicy dipping sauce made out of mayo, buttermilk, vinegar and the leftover red chile BBQ sauce I made to go with ribs on Sunday. Roasted red peppers were the only side but everyone was too busy with the chicken to care.
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It’s really easy to do, too.
Brown mushrooms in a dry skillet and reserve.
Add a nice knob of butter to the hot skillet and let it brown but not burn.
Reduce heat and fry veal scallops 30 seconds a side.
Arrange veal scallops on a warm platter, salt and pepper, and then top with browned mushrooms.
Pour off liquid from platter, add to pan and reduce. When it’s reduced add another knob of butter and emulsify.
Pour pan sauce over veal and mushrooms, garnish with parsley, and serve.
Takes maybe 15 minutes, tops.
You can add a splash of Madeira to the sauce if so inclined.
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Oh yes. A bus load full of fresh meat. I weight 56kg so it’s probably just a snack for him. During seal hunting season (starting around third week of november when they leave Churchill shore to hunt on ice in Hudson Bay) a bear eats about 45 seals. 45!
Haha… Yeah. My pet wants to eat me.
I thought it was “only” -2C, then I checked windchill factor… -15C. No wonder my fingers were turning purple.
Had to do some souvenir shopping today and thus I must venture outside. Still -12C or -14C right now in the middle of the day. The prevailing arctic wind is constant and fierce. Whenever it snows it snows sideway. That’s how fierce the wind is here. The trees on the tundra are stripped off of their branches exactly on 1 side.
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Btw Swedish for noisette butter is brynt smör.
Finally braising weather . Had the butcher cut a seven bone chuck roast into four pieces . Browned it in oo . Then cut into semi large pieces , carrot , celery , onion , and some shallot , with three cloves of chopped garlic . Into the pot to sauté for a couple minutes . Add my dried porcini softened with hot water and added the liquid . 1/3 bottle of red wine , some chicken stock . Added a small amount of whole peppercorn with some fresh rosemary and sage . Braise 2 1/2 to 3 hours . On the side , steamed whole baby new potatoes , and crusty bread . Good to be cooking again .
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Adams Reserve Cheddar burgers, sliced heirloom tomatoes and onions, fried sprouts and hand cut fries:
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Was really not in the mood to make dinner tonight, as I wasn’t really hungry (but knew I didn’t want to eat at 10 pm when I did get hungry). It was also a crappy week. But pizza dough had been pulled from the freezer, and it had to be used.
I didn’t want tomato sauce, so mixed up some garlic-herb pub cheese, white wine, and extra dried herbs, and put it on top of some Portland Pie Co. Shipyard Beer pizza dough. Sauteed chicken, broccoli, and some of the stripey pepper was added. Some grated Parm-Reg and lemon zest was sprinkled on top, into a hot oven, and the last few dollops of goat cheese was dolloped on top halfway through the pizza cooking.
Not bad. Crust was only fair. But it filled me up. There was wine. And there will be an early sleep.
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Went for happy hour with several coworkers and a few friends to Chevy’s in the middle of mother-loving times square… the drinks were SO cheap! I barely finished a very potent margarita (salty rim please), and had a few bites of guacamole and chips- neither of which sat well with my tummy… a few hours later i made a bit of savory oatmeal with just a little soy sauce, cilantro and sunflower seeds. Hardly qualifies as cooking or a proper dinner. Oh well.
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Linda good for you on pulling it off with a crappy work week . I can only do frozen store bought hash browns sautéed in ci with a couple eggs over easy and toast . With a couple glasses of wine . My go to easy do not want to work at cooking , satisfying , my favorite , for a shit day at work .
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To start - potted shrimps. Classic. Bought from the local smokehouse (they’re not smoked)
Main course - filet de boeuf flambé a L’ Avignonaise. An Elizabeth David recipe from 1950. Fillet steak is rubbed with a cut clove of garlic and seasoned. A couple of thick slices of baguette are fried in butter and kept warm. Steak is then cooked in the pan. When it’s just about done, brandy goes is and is flamed. C’est tout. Saute potatoes and green beans to accompany.
To continue - cheese. We have mousetrap cheddar and Blacksticks Blue.
To finish - tarte au citron (supermarket purchase)
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