So I think I've done well. I made sure our visitor tasted Montreal smoked meat, poutine and beaver tail. The first is like pastrami or corned beef, basically the crummy part of the cow gets marinated for eons and then it gets salted and cured. This renders it very tender and salty and pink, nothing like its raw form. I think it gets boiled too for a day or two. It's served on rye bread with yellow mustard. The middle thing, poutine, is french fries with cheese curds and gravy. It's the cheese curds that make it unique, that squeaky cheese that you can only get around here and in Wisconsin. The last thing, beaver tail, is a desserty thing, basically a big flat doughnut slathered with nutella, cinnamon, or powdered sugar. I get the nutella one with bananas. Did you know that nutella makes a fine crumb coat on a cake? We used it for the crumb coat on the wedding cake and the fondant went on top of that. Don't ever forget, never entertain the idea of making your own wedding cake, you will succeed but you will spend more money and more time than you can imagine getting it right. No, no, no, trust me just don't.
Today, David is going to make us dinner, he is a chef after all, and teach me how to make a new frozen dessert. I forget what he called it though, something with whipped egg whites, whipped cream and grated chocolate. Franistan? No, that was the fictional country that Lucy acted like she was the princess from when she tested Ricky's fidelity. He'll tell me what it's called later.
I'm going to be on tv tonight with spouse. Speaking French even. Don't worry, we'll tape it or link it or something. I'm sure I made a million mistakes speaking even though serge said I did well. I'd be worried if it was Fox who had interviewed us, like they'd snip it all together to make us look like scum. Telejournal, tonight at 10 on Radio Canada. I have no idea during the hour where we'll be. Doesn't matter, I'll post it tomorrow.