I can’t wait until lunch tomorrow, so I can eat the leftovers from the dinner I made tonight!

I started by browning some cubed chicken breast along with some onion, celery, carrots, and hot red peppers. Then I cheated and dumped in a can of Patak’s Balti curry sauce (yes, there are a few things I don’t make from scratch). Meantime, a fluffy batch of basmati rice was cooking on the other burner.

I wanted something different (but complimentary) to go with it, so when the curry was almost ready, I sautéed some coarsely chopped mushrooms in a bit of butter and garlic, and then dumped in a big pile of spinach. The spinach, of course, reduced greatly in just a matter of minutes, and right at the end I gave the whole thing I giant squirt of lime juice.

Now that’s good eating!

I wish I could have taken a picture. According to the camera shop I should get my digital Elph back by the end of the week. Woo-hoo!

Heads up! A big change coming to the blork blog soon!


We’re in the middle of one of the worst heat waves in history. From the Atlantic coast to the prairies we’re baking under 30°C+ temperatures. Toronto has declared an emergency. On the West Island of Montreal the water is so low they’re afraid they won’t have enough to put out a house fire, should one erupt.

Under the circumstances, there was only one thing I could do… Make paella! What the heck, it’s hot in Spain, so the idea of turning my kitchen into a raging inferno by cooking my favorite rice dish didn’t phase me at all. Actually, strictly speaking, what I made was arroz con la fruta del mar, since it wasn’t made in the tradition of paella, which is to make it outdoors in a proper paella pan over an open fire.

Whatever! It was awesome! I began by making the sofrito, which is a mush of onion, garlic, and tomato sautéed long and slow, then I threw in the rice and some saffron, and let it fry for a few minutes. Then I added the liquid, which was chicken stock, water, and clam juice. I let it simmer on the stovetop for about fifteen minutes, then I added some calamari, large shrimp, and cut-up sole fillet, and popped it in a hot oven to finish. Instead of using a paella pan, which I don’t have, I used The Forty Pounder, my massive 12-inch cast iron skillet that I’ve been seasoning for going on ten years now. It works well for this dish, as it lets the rice get a bit crispy and caramelized without burning, which in paella talk is called the socarrat.


If my digital camera were not in the repair shop, I surely would have taken a picture. Instead, I’ll show you a couple of pictures from other recent meals…

Black bean burritos on a rice pilaf, with a side salad.

Blork’s secret recipe baked breaded chicken on a black bean and corn salsa with lemon-scented steamed broccoli.

Once I get my camera back I may start photographing my dinners as a regular feature!


Dinner Tonight: A quick soup of chicken stock, tomatoes, parsley, slivered carrot, and celery. Then a pizza with home-made sauce, mushrooms, red peppers, and red onions (and low-fat cheese). Hint: lightly sauté the mushrooms and peppers before putting them on the pizza.