Author: Ronald Regamey

When I reflect and emerge…. Of Swiss and German descent, Ronald Regamey was born in Ontario after his parents immigrated to Canada in the sixties. After studying at Okanagan College, he moved to Switzerland in the late eighties and completed his education as a ceramist. From there, his career took a turn and he began working in the field of special needs, focusing on creativity and daily care, while also pursuing social work and the arts. Ronald is currently living once again in Canada.

Veal Marsala

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Veal Marsala is a classic dish you’ll find in many Italian restaurants, and it’s a dish that’s super easy to make at home. Marsala wine and a little lemon juice add excellent flavor to this veal and mushrooms. It’s a very easy recipe and preparation is a breeze.

My first attempt at this amazing Italian specialty. It was so easy and yet so delicious.

  • All-Purpose flour to cover plate
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 3 cloves garlic finely chopped
  • 1/2 Onion finely chopped
  • 1 to 1 1/2 pounds veal cutlets (thin)
  • Olive oil, cover pan bottom
  • 2 cups (lots) mushrooms (sliced)
  • 1/2 cup Marsala wine (sweet or dry)
  • Served with fettuccine
Veal Marsala served with Fettuccine
Masala and Veal
Veal patted in flour
Mushrooms
Veal pre-cooked in olive oil
Garlic and onions finely chopped
Mushrooms chpped and cooked in same olive oil
Marsala was added and cooked for a few minutes
Then the veal was added
Finished and served on a heated platter
Naturally served with a bottle of Chianti

Enjoy

Basar 2019

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“Weihnacht im Winterwald”
“Christmas in the Winter Forest”

STIFTUNG HAUS MORGENSTERN
Hasenberg 77, 8967 Widen

This event has been going on for ages and has been a part of my life for over 20 years. It has been a joy and a wonder to be part of something so amazing.
Diese Veranstaltung dauert schon lange und ist seit über 20 Jahren ein Teil meines Lebens. Es war eine Freude und ein Wunder, Teil von etwas so Erstaunlichem zu sein. (Google Translate)

Samstag und Sonntag 30. Nov. und 1. Dez. 9.30 bis 17 Uhr
Saturday and Sunday 30. November and 1 December from 9.30 to 5pm

  • Handwerkliche Arbeiten – Craft Work
  • Adventskränze und Gestecke – Advent wreaths and arrangements
  • Müllerhüsli mit feinem Gebäck – Müllerhouse with fine backed goods
  • Kulinarische Spezialitäten – Culinary specialties
  • Attraktionen für Gross und Klein – Events young and old

    Wir freuen uns auf Ihren Besuch
    We are looking forward to your visit.

Raijin Ramen

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Miso Ramen, so good! Day trip to Toronto.
Ramen Raijin is a standard Japanese ramen restaurant that’s fast and popular with local students and workers.

24 Wellesley St. West
Rear (behind Rabba Fine Foods)
Toronto, Ontario
Call (647) 348-0667

What can I say. “Yummy For My Tummy”

Blueberry Risotto Base, Sirloin steak Grilled, Topped with Lemon Garlic Scallop. Served with Plum Compote “Ron’s Surf and turf”

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A wonderful compliment to Sirloin Steak, is a Blueberry Risotto Base and topped with Tangy Lemon Garlic Scallop. Each layer seasoned with simple herbs from my garden. Blueberries from the local farm. To this meal we served a Red Wine, Rioja, from Spain. And some Plum Compote I made this summer.

Surf and Turf, Ron’s way
Scallops in lemon Juice and garlic
Blueberries and Risotto cooking
Blueberry Risotto
Plum Compote

IAPMA – The International Association of Hand Papermakers and Paper Artists

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The International Association of Hand Papermakers and Paper Artists (IAPMA) is the world leading organisation for paper artists. It was founded in 1986 in Düren, Germany, when paper as an art medium was far less well-known than it is today. While paper history and production are one facet of the Association’s activities, the central focus is the role of paper as art form and contemporary artistic medium.

Exhibition share share share….