last weekend / this weekend

LAST WEEKEND, i picked up 2lbs of spotted prawns from granville island and brought them home for dinner.

rob decided to go with a garlic butter dip and i went with the canola oil and soy sauce dip. both were very delicious but i think my dip tasted better.



it was suggested to us at the new humongous wine store in north vancouver (www.everythingwine.ca) that the barossa 2007 semillon sauvignon blanc from australia would be the perfect compliment to our feast.



interweb search results indicated that the prawns should be steamed for only 3 minutes. i steamed them in 2 batches to avoid overcrowding.

in the first batch, i steamed them for 2 minutes but didn't shake the steamer. for the second batch, i steamed them for 3 minutes and shook the steamer a couple of times.

here's the difference that made:
- first batch was perfectly unrubbery.
- second batch was in the rubbery territory.

the other consequence of this was that the prawn heads in the second batch were cooked perfectly but the prawn heads in the first batch were undercooked.

which is fine. because prawn heads are rather high in cholesterol. surprisingly, rob did not partake of the prawn head slurping and consuming.




the wine was a good match although i think a better pairing could have been had but for wine that's under $15, i was very pleased.

overall, we found the prawns fresh, sweet and delicious. a perfect feast.


. . . . . . . . .

THIS WEEKEND, rob and i will be in edmonton for his sister's wedding.

yes, we will be videotaping the wedding.

that is all.