Book : The Forgotten Home Child

First: the author. I had never heard of Genevieve Graham until I opened this book. I, since then, have made some research and found out that she is a young woman ( in her 40is) passionate about Canadian history. Her writing is fluid, easy to read, emotionally intense and .... when you open this book, be prepared to put it down only when you are done reading the last page.

The story is taking the reader into the black alleys of London right before the second world war.

Winny's story shows the reader how orphans survived in the cold and wet London until they found a safe place in an orphanage and finally got "shipped" to Canada. How administrative institutions and so to say organizations had the power to make a paradise or a hell for those children. How they survived the most horrendous conditions, and how, until the end, pain and suffering dictated Winny's life.

Being from Europe myself, and now living in Canada, I found this book a big eye-opener on what has happened to people from both countries. I must say, that I didn't know about the Home Children, nor did I know about their Masters.

I highly recommend this book, and as I said previously, if you open it, and flip the first page, be prepared to spend the night reading, or the day because it will transport you to a place you won't want to leave: those children's lives.

Comments

Crusted lingcod

What's for dinner?? ..... the same old question, and after staring at the shelves in the pantry for about 10 minutes, I decided for some lingcod with a crust of walnuts and pecan. Ingredients : - 1 filet of white fish ( I use lingcod as it's what we have in the freezer) - 1/2 cup of mayonnaise - 2 tablespoons of mustard - 2 garlic cloves, pureed - 2/3 cup of walnuts - 2/3 cup of pecans - fresh parsley - parmesan - 3 large carrots - Using a mandoline, slice the carrots and steam them until cooked. - pat the fish dry, and season with salt all over - in a bowl, combine the mayonnaise, mustard and garlic. Spread generously on the fish. - put the nuts in a ziplock bag and with a pan, smash them! - add the finely chopped parsley and about 1/2 a cup of freshly grated parmesan. seal the bag and shake to combine - coat the fish with a thick coat of the nuts mix, and put it in the oven ( temperature: 425˚) for about half an hour ( depending on the thickness of your fish). ...

Tenderloin grass fed beef with shallot sauce.

Being French, I was raised with good food, flavours, and a certain attraction to onions, and shallots..... I bought this half cow of grass-fed beef, excellent meat, the only thing is: it's a brand new way of cooking. The grasse-fed meat is lean, therefore, if cooked at a high temperature, it becomes chewy. It's been a long learning process for me, I almost gave up on the type of meat, then I discovered Sous-Vide cooking. That changed my life !! For the sauce, you will need : 6 shallots peeled and thinly sliced 1/2 cup of white wine 5 tablespoons of sour cream Olive oil Butter Salt and pepper For the steak 2 tenderloin steaks 1 shallots Salt and pepper to taste. Sauce : Peel and slice the shallots, and cook them in the pan with olive oil and butter. When browned, add the white wine and reduce for a few minutes. Add the sour cream, salt, and pepper, and reduce to thicken. The tenderloin steaks : I use sous-vide for tender...

Sous-Vide chuck roast beef

I buy my meat straight at the farm, and I like knowing how it was fed and where it comes from. Last year, I bought a cow that was exclusively grass-fed. If the meat was lean and tasty, it definitely lacked fat. I cooked it, and we ate it, but more than once I was disappointed with the result. It was chewy, very chewy ..... I asked on some forums what my solution could be to avoid this fact, and one person came up with the idea of trying sous-vide cooking. I ordered a water circulating device, took a large plastic container, and gave it a try. I must say that I was not disappointed, and I decided to explore that method of cooking a little more. We finished that cow, ate it all .... and I went to another farm to buy half a cow that was grass-fed BUT grain-finished. Today I tried to make a chuck roast, using the sous-vide technique and finishing it in the oven. That was a success !! Steps : I used a frozen roast. Put it (still frozen) in a bag ( a ziploc...