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Recently a fellow blogger commented that we eat like Royalty. I don’t think we do but every morning as I rise early at the crack of Noon, my first question to Monsieur W is what will we have for dinner and his answer is always, what do we have in the garde manger? We always try to plan meals ahead so that it is all organized before meal time. These days with all the restrictions it is unlikely we will get a dinner invitation or go to a restaurant, they are ALL closed!

I also watch Sheryl on What’s for tea on YouTube and she plans her meals for the week, now I would not do that, but she does because she lives South of Glasgow Scotland and goes to Tesco to shop for specials. She is also very chatty on her channel. I do watch two other cuisine channels who will have some interesting recipes. Bonita in Newfoundland of Bonita’s Kitchen on YouTube specializes in NFLD cooking and specialty and I did find a couple of recipe she presented. One of them is the following recipe for a Cheddar Shrimp and Penne bake. Simple and easy to make, no fuss. She also presented the other day a Lobster Salad and again easy to make and so good looking. I am going to try that in the coming weeks when I can get some Lobster claws, I need 3 cup full. It’s the sort of thing you can prepare for a luncheon and everyone will think it was so fab!

So here is a sample of what was on the menu this past few days at Maison B&H.

Roast chicken with sage and roasted vegetables in a rich white wine sauce. We have been roasting radishes and they are quite good with other root vegetables.

Filet of steak with a baked potato

Osso Buco (veal) with a white rice and vegetables celery, carrots and onions in white wine sauce.

Wild Pacific Salmon and home made scallop potatoes in a cream sauce.

Tonight is the following recipe which only take 20 minute to prepare and 35 to cook.

Cheddar Shrimp and Penne


  • 2 cups uncooked penne pasta
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1-1/2 cups shredded sharp cheddar cheese, divided.
  • 1/2 cup of Parmesan
  • 1 pound peeled and deveined cooked medium shrimp


  • Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat.
  • Drain pasta; add the pasta, shrimp to cheese sauce, mix well. Transfer to a greased 2-qt. baking dish.
  • Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheddar cheese remaining and add Parmesan. Bake 10-15 minutes longer or until bubbly.