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Banger and mash.

Congratulations on your 51 years anniversary, @Ann_T. Beautiful steak! We celebrated our 58th on the 29th. Just the 2 of us for supper. Picked up bone-in strip loins on sale at our local Co-Op and some beautiful corn and new taters my niece dropped off. Tossed on a couple of shrimp, and it was our Surf and Turf. One of our Chinese elders gave me a beautiful bittermelon from her garden.Stuffed that and a couple of bell peppers with ground chicken, pan fried then quick braised in black bean garlic sauce. Eaten with Jasmine rice. Beginning of fall work out in the flower beds. Was happy to have had this small pork butt roast in the freezer. Thawed, rubbed with whole grain Dijon mustard and fresh roasemary. Roasted while I cleaned-up more garden stuff. Thawed a bag of frozen mixed veg and sauteed them in the roast pan juice. A new potato and the usual container of apple sauce!

Detroit style pizza. Pepperoni, red onion, pesto.

I'm going to try it with peaches. Your plums were the dark variety?

Apologies for the continuing Mira-pocalypse but every day or two there's another kilo or so lying on the ground. They'd otherwise just go to the wasps. Today's went into a German Plum Cake... I believe there are many regional variations; this one had a bread dough base and a streusel topping... I liked the yeasty flavour, the bready texture and the crunchy crumble topping. I'd like to try it with some bigger, deep red plums next time make it pop more visually. It was a good cake, especially with some of the plum caramel from yesterday...

@Alex interesting '' Italians on social media reacted with fury ''' I really doubt it . still , a free Kudos to the first person that actually sees this in a store.

Nice to see your meals and the menus. I love your photos of the ocean, sunsets, and out of the water boat. 🙂

Chef Boyardee, Spaghetti-Os, and now this ... What's next, Pizza-in-a-Pouch?

Lobster over corn puree, with sage, chives garlic butter sauce, and some great tennis

I have no words. At least there's an ocean between it and us, for now. I wonder if there's time for Customs & Border Protection to add it to the banned items list. At first I thought the article was lifted from The Onion or similar, but, sadly, no. Does any UK-based eG'er want to take one for the team?

for many years we used Faust canned sockeye salmon. it disappeared . . . surfing about, seems there's been a shakeup in salmon canning companies - getting bought / sold / closed / merged . . . our local store now carries "Icy Point" - the quality just isn't there . . . so, as with so many things-of-history,,, looks like I'll be ordering on-line. anyone have a recommended/favorite brand? some of them get right pricey! ((I'm talking only sockeye aka red salmon - not pink - pink is fresh only here . . .))

Rainbow Swiss chard, shallots, garlic, and Thai bird chiles over leftover lamb and mushroom with pasilla chile sauce. Feta cheese.

Salmon, cooked in the Speedi, with steamed broccoli.

I do hope this is the case. There are only a few places I have been where I've found a really delicious, non-sweet mocktail. I think the market for it is definitely growing for lots of reasons. Yesterday we spent the entire day walking various beaches in town. It was a big step day on my fitbit for sure. When the tide goes out you can find some interesting things. Pretty shells, sea glass, occasionally a buoy that has washed up, or sometimes even a boat that floats without water We decided to go to the Pearl, since it is one of the restaurants that is easily walkable from the house we are renting. Menu Drinks for my husband and his brother Bang bang shrimp appetizer Wasabi crusted tuna sashimi appetizer I got seared cod Husband's brother had grilled swordfish and husband had fried scallops We barely made the sunset. View from the parking lot And from the top of the dune that I had to full out sprint to the top of to get there in time Sister returns this evening, so I am betting that we will end up back at Mac's Shack. It's her favorite.

It was Pizza Night yesterday. Italian sausage and mushroom. Dough had been in the fridge since Monday night. Pulled out of the fridge at noon yesterday. Rather than use the OONI I decided to make a larger size pizza in the oven using Jim Lahey's method of baking using the broiler with the stone just 6" or 8" from the broiler. I actually like this method. As I was sliding the pizza off the peel on to the stone, I realized that the pizza was a little bit too big and would hang off the back edge so I pulled it slightly so it lost its round shape, but stayed on the stone. The stone is 20" long but only 13" wide. Pizza was over 15".

They are fresh, hand pulled, wheat noodles. Sometimes called biang biang noodles...

@KennethT those noodle look delicious are they wheat noodles ? they have a bit of the look of rice noodles , just a bit. maybe because they look very flexible , more so that most wheat noodles. Kudos your way !

Lunch was fresh scallops in a brown butter, lemon, parsley and garlic sauce. I removed the coral and used it in a sauce with fish for dinner. These weren’t those giant scallops you see in recipe photos but they were sweet and we enjoyed them.

Visited our favourite fresh fish shop, this was Monkfish, I hadn’t had it prior and found it to be a good white meaty fish…cooked it with a sweet and sour sauce with the coral off some fresh scallops we had for lunch ( see lunch thread ). Australian asparagus is in the shops and I’m pleased about that.

She does go on to say… “I've also had amazing results making this recipe with apricots instead of plums, and I would think almost any bright acidic fruit puree will shine.”

I have one or two of those and use them mostly to expel water/liquid from fruits or vegetables. I last used it on cabbage when I was making sauerkraut. The older models had a spring connected to the lid and are more effective in applying pressure rather than the screw down plate which I found to be less effective.

Neglected to mention - being that we sat 'outside' where everyone said it would be too hot - when @Alleguede flipped open the ketchup it exploded - likely due to fermentation in the heat. Upside of having ketchup all over your t-shirt and shorts - you get to take home other t-shirts.

Never seen this before! Heading off the Midwood Smokehouse - ate in the outside annex - was finally warm for a while! A selection of sauces was brought Tableside guac - skipped the jalapeños And a second sun shower Shared a variety of meats and sides - burnt ends were the favourite. Originally planned to hit Costco and return tables - wind, rain, lightning and thunder suggested otherwise! So now I'm soaked, cold and ready to curl up in bed because that's the warmest place.

Japanese pickle press?

Put together some sandwiches for our lunch so we don't starve or eat only chocolate and ice cream Got some colours from Chef Rubber and painted my cocoa pod mold with them. Checked out the beginnings of the chocolate competition - they had a lot to do in a short time - they gave them an extra half hour and many still didn't finish. Too bad they had to temper by hand! Had a look at the cakes and cookies from the professional competition assembled on site apparently. I missed the set up Gelato's made in the Bravo - the one with orange rind and Licor 43 was particularly nice. Don't know how well you can see it - but as we went to leave the venue - sun shower!