Work on the Café foodstuffs starts the evening before and picks up again in the morning. Anything we can do the night before is one less thing to do on Tuesday. The chicken was marinated overnight with garlic, ginger, lemon juice and lemon thyme in olive oil. The little red potatoes were washed and halved waiting in an icy bath in the fridge.
The potatoes were meticulously dried and tossed with olive oil seasoned with minced rosemary. The marinated chicken was baked. With them we served a salad of sauteed Nappa cabbage with ginger, garlic and sweet onion. Match stick red pepper was added for crunch, finely grated carrots for colour and some chopped scallions were tossed in at the end.
Desert was a delight as usual: Chef Michael’s homemade Rhubarb ice cream topped with a strawberry.
Our speaker of the day was a presentation artist who encouraged the telling of our stories at Bleecker in hopes, no doubt, of stirring up the residents to contribute to the 25 year anniversary book.
Our next Café, Friday 17th June, will be a shared endeavour on the rooftop garden of the Hugh Garner Co-Op to the north of us. We will be celebrating Seniors’ Month.