I planned to let you all know yesterday that I was pregnant. I found out the morning of Canada Day, thinking it would be smart to pee on that stick before the onslaught of parties and Stampede, and having just brought home 23 cases of beer (from the CBC beer pool). Instead, the pregnancy ended. It was early – between 6 and 7 weeks, and it was only for 10 days that we believed a new baby would be arriving in March, but I can’t seem to sit down in front of the keyboard and spin tales of what we ate as if it was just another day. I’m glad it was so early – my first pregnancy ended the last day of my first trimester – and I know it’s common. It still sucks.
(For those keeping tabs: that’s a new roof, $3000 worth of dental work, a tax audit, a he-nearly-died medical emergency (not mine) a pregnancy and a miscarriage in a little over two weeks. Plus Stampede, during which I couldn’t have a drink. I could cry with joy that we’re heading to Tofino in T minus 7 hours.)
Yesterday started at 4:30, when (after getting up at midnight when W wet the bed and again at 2 to let Lou out for a pee) I got up to finish prepping breakfast in the barns for 20 CBC listeners who came down to eat with us and the driver of the Food Bank chuckwagon – David Bensmiller – and his crew. A fun time, if rainy, cold and wet.
We invented the Bensmiller Griller specifically for the occasion, having only an enormous grill available to us in the barns to cook with. A Bensmiller Griller is essentially a breakfast burrito, assembled the night before, which gives the soft flour tortilla packets of scrambled egg, black beans, sauteed peppers, onions and cheese time to sort of set so that they hold their shape when tossed on the grill to crisp on the outside and heat through the next morning. It worked brilliantly (fortunately); it’s great to have an easy make-ahead brunch (or dinner, really) dish that will feed a large crowd (I made 50, assembly-line style) with a minimum of morning fuss. And perfect for the cowboy on the go.
In the afternoon, I cleaned, packed and made ice cream. What else can you do? Roasted plum, remembering how fantastic that roasted peach and brown sugar ice cream was last year, and then mascarpone. I had a tub of it in the fridge that needed using up, and since I have in the past stirred it into panna cotta, it seemed to be a fine candidate for ice cream. Topped with some strawberry-rhubarb compote, the result is ultra creamy and cheesecakelike; to make strawberry-rhubarb ice cream, add it through the feed tube toward the end of the freezing process. Yes, they are every iota as good as they sound.