OUR OWN GOURMET CHEF IN CLAUDIE'S HOUSE

Please join Gollum at, Designs by Gollum for Foodie Friday.  Please visit her Blog for lots of foodie fun.

 CHEF RANDY IN CANADA

When we were in Canada we had our own personal chef who happened to be Claudie's husband, Chef Randy and his assistant Colt, Claudie's son.  They were quite a team and we had the most wonderful food the whole week.  We ate every meal but one, outside in their awesome garden.

 The following photos tell the story...

Presenting Chef Randy in action.

 

Chef Randy's assistant Colt, taking a break from cooking.

 

We were never allowed to get hungary as Chef Randy prepared lovely snacks like this.

See that word CELEBRATE? 

We did a lof of celebrating the entire week.

 

The girls waiting for one of Chef Randy's aweome meals.

 

Mmmmmm, Eggs Benedict

 

Me, eating this fabulous food.

 

Claudie and Wendy digging in.  Cheers!

Can you believe ths beautiful river and the awesome time we had enjoying every meal outside with that gorgeous garden and view.

 

Just a small peek at Chef Randy's work of art with food.

Thank you Claudie, Chef Randy and Colt for the most amazing week of gourmet delight.

For lots more Claudie fun visit her at, French Pink Poodles and Pearls

Loving life for a week in Canada,

JEANNE

 

Comments

How fun! And, how delicious! I think it is great that the guys love to cook. I'm blessed with some "good cooking" guys in my family, too.

[FI]

Oh, My!!! What a splendiferous time you were having!!! It's so charming and enticing out there, and sets the scene for such lovely repasts.

I thought for a moment that the "snacks" were being served on the prow of their boat, til my eyes focused on the neat little tulle-tent over the food. (Though, with such innovative, hospitable folks, I wouldn't doubt the boat-table for a moment).

We're outside right now, having p'tend tea for about sixteen in the sunny shade of the patio---I think every piece of plastic and melmac in the house has been carted outside in that toy tub---even several pieces of my new (old) set of Watertown turquoise and cocoa Chris just found.

What a trip, and I hope you're having that good a time with your company right now---our guests of last week have doubled back and will be back here tomorrow for a few days.

Happy weekend!!

rachel

[claudie]

And as Randy sits here next to me he and Colt say " IT WAS OUR PLEASURE TO SERVE YOU, PLEASE COME AGAIN".
See I told you sista.
I'm just checking my emails now. I have to get ready to spend the day and night in Ottawa. My cousin (the one that sells that cool jewelry that I have, remember that flower ring?) I'm helping her at the Howdown. BIG EVENT. I get to see Carrie Underwood. I better take my Tylenor, lol.
Ok off I go. Do you like my new header on my blog??? I worked hard on it all day yesterday.
LYTTMABA
xoxoxoxoxo

[dana]

Wow!! That is one talented chef!! The weather looks like it cooperated for your visit and all of the time you spent outside, by that awesome river!!!

L, Dana

[Donnie]

What a wonderful hostess and hosts they must have been. There sweet nature really shows through in your photos.

[Sheila]

What fun! I know you had the absolutely best time, Jeanne. I hope some day to get to Claudie's, too. I was with y'all in spirit. :-)

[~CC Catherine]

Jeanne,

Love the post and YES, no one is better than Randy & Colt - I agree!

What a great reminder of the lovely and AWESOME time we all shared together in Plantagenet! ;)

Love ya friend
~CC

[Claudia@DipityRoad]

Phewwww I found you again!

I used to have you on my blog list and hit you at least once a week...then my puter crash-olad. :(

Your trip looks fab!!

Love all the photos! WE are going to have to have a "talk" when we hit our Ashville adventure LOL none of this posting of moi-- :)

Big hugs!
Have a great week.

Claudia

[Dianithaa]

one of the only 2 TV chefs i know the names of: jamie oliver or the frgual gormet (although i think he died a couple years ago). jamie oliver would just cook something vegetarian possibly involving bbq. the frgual gormet (if he came back from the grave) would make his gormet maccaroni and cheese it was my dad's specialty

[Auth]

I'm happy to answer your quiestons, Jennice. Low fat condensed milk will be just fine. Bake the macs to a light golden brown, on top and bottom, and they will be softer than darker brown cookies. Remember that there are no ingredients that must be cooked (like eggs), so the degree of browning is totally up to your preference. After baking and cooling, wrap the macs airtight with plastic film, on a pan or individually, and they'll stay relatively fresh for 3-4 weeks. The outside begins to get a bit dry, after a week or so. Good luck!