Finally. My knives are sharp. Thank you for the recommendation Habanerogal, a fellow blogger.
We drove out to Spruce Grove to visit R & R Mobile Sharpening, and met both Bill and his wife Kim. The knives were done in a half hour – just enough to go into town for a coffee. Michael and I did the “mobile” part in the mobile sharpening business because Saturday was a nice sunny day to go for a drive through road muck, plus we saved a heap of cash by doing so. I feel like a proper cook again. Nothing is more infuriating in the kitchen then struggling with a dull knife. You know those late night TV ads with the ditzy woman trying to slice a tomato with a dull knife? She exhales to blow a piece of her hair out of her eyes, then tosses her knife on the cutting board in frustration? That was me. Now I’m the owner of a complete set of kitchen grade samurai-katana knives that could slice right through granite and then shape a cantaloupe into a pretty hibiscus.
Today we got out to Hawrelak Park for some skating (Michael) and trudging through deep snow (me). Good god, it was busy, but it was so pretty. I’m pooped dear readers, so much to my Mom’s relief this will be a short entry. I’ll let the pictures do the rest of the talking. But before I go, our Mexican feast continued today, and with the leftovers I made, if you will excuse my vanity, the BEST nachos ever created. The BEST. What made them so good? The tostados, oaxaca and cheddar cheese, jalapenos (we are going to PAY for all the hot peppers we’ve been eating), olives, and green onion.
3 Comments Add yours
question for you, Walsh? would this sharpening person of whom you speak deal with one's laboriously accumulated stainless-steel cruddy kitchen-knives? H'm?
Both Bill and Kim were friendly sorts of people, and I highly doubt they would discriminate against any type of knife.
glad that my suggestion paid off dividends for you! always great to help out a fellow chef. tell me where did you get the oaxaca cheese I have a quest this year to try a new cheese every month !