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Monday: roasted sweet potatoes, broccolini and delicata squash with miso ginger sauce and black sesame seeds We have started getting weekly delivery from our community fish share again because this year they gave up their requirement that you had to accept the “fish of the week” and are now offering a la carte from what’s available. This week we chose tuna and salmon. Last night we had the tuna seared with soy dipping sauce, rice and a cucumber-pepper salad.

Sliced chicken breast , tapenade, butter lettuce in pita bread. Orange pistachio muffin, adapted from livingwithcarlee.com, muffin was very moist, I made a half batch which yielded six., rather than four. Orange zest and freshly squeezed Cara Cara orange provided the orange flavor hit. Although frosting was not included in recipe, I made a melange of various ingredients I had in fridge.

Of course we do!

Do you accept international visitors?!

Yes, thank you for all the detailed information, and your beautiful posts. I have a few questions (selected carefully from many I could ask!): Way back here: The tomato slices look rather like what we'd see in the northern US states at this time of year (i.e. not very ripe or flavorful), and I don't think I'm seeing much by way of tomatoes in your other pictures although I may have spotted some in a market photo. Was that mostly window-dressing for tourists, or have you encountered tomatoes in the cookery elsewhere there? How were those tomatoes, if you remember? The leaf cones that rice comes served in are pretty and seem ubiquitous. Do you know if they're considered reusable? Does anyone reuse them, or are they a one-and-done sort of thing? What do you mean by "non-cake bread"? Finally, for now: what is the seaweed butter like that went with a non-cake bread above? Is it like a compound butter? Salty? Small chunks of seaweed -- and soft, or hard? I'm eyeing some of my seaweed packets and thinking...hmmm!

Spaghetti and meatballs with a rich tomato sauce… rich because it has left over wine in it. The sour cream is not traditional but I saw it in the fridge and I thought “why not”

I may take you up on that! And yes, please write a review of the book. This part really strikes home for me, where you said: This is the thing I keep telling myself I have to do. If I don't have prep work done by, oh, midafternoon then I'm going to be eating one of my planned-overs (tonight it was chili) or a grilled sandwich. I can't be messing around with washing, chopping, roasting, mixing and so on when it's almost dinner time already. I do need to work on that advance prep business, and her creative ideas might be good inspirations.

Wow - thanks so much for all the time you put into sharing your incredible journeys with us. Visiting local (not in tourist areas) markets is one of my favourite things to do on holiday. Years ago, when our daughters were about 10, we went way off the beaten track in Mexico and I hyped the kids up about going to a market and finding cool things to try. When a fish vendor held out a still wriggling fish to us and proceeded to slice a piece off for us to taste, one of my daughters began to gag and fell to her knees. The poor guy was devastated and kept apologizing. Fortunately, she has grown into a very adventurous cook and eater! And we did buy that fish!

Thanks! You are most welcome to swing by! Good Things was the book of the month for December in the cookbook group I participate in. It didn’t grab me right away. It’s not a book to pick up at 5:30 when you’re already hangry but I spent a little advance prep time making a few condiments, dressings, etc and have been very much enjoying Samin’s creative ways of using them…and my own, too! I need to write a little review over in the Cookbooks topic.

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM

Count me in!!

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani

That lemon artichoke pesto looks amazing - I could definitely make a dent in that! My biggest challenge these days is trying to figure out in the morning, how hungry we will be or not be a dinnr time!

So excited to be going back to Montreal!

I will be there, and I can't wait!

Last night's meal of small salad and 2 meatballs was way too much for me. I thought I was paring down just having one meatball tonight but my side was extra heavy, though delicious. Mashed potatoes with spinach and some artichoke and lemon pesto from the back of the pantry. It turned out great. I'm calling it Deb- anized stoemp.

I try to use lean bacon and the meat glue helps in the finishing process which is browning the roll in oil. I've certainly had better luck when using it. Here's a photo of a ready to serve tenderloin roulade from 2022.

Attendees Chocolot Kerry Beal alleguede curls

I'm planning to be there. Looking forward to it!!!

Dammit, @blue_dolphin, I do not need another cookbook. Mind if I move in with you for a while? (Seriously, those all look delicious. I may have to buy that book.)

Very nice, @Steve Irby! I love the seasonings you describe. The mystery seasoning (and its analog) sound especially tantalizing. One question: why the transglutamase dusting on the tenderloins? To make the bacon stick better?

It's turkey time again! I had a 24# butterball turkey in the freezer that was competing for storage space with the sausage that I made at the first of the year. I solved that issue by roasting the legs and thighs and prepped the breast and tenderloins for the circulator. One breast half was seasoned with Cavender's Greek Seasoning, kosher salt, lemon slices, rosemary, sage and olive oil. The second breast half was seasoned with a mystery green spice blend that my sister brought back from Istanbul. The fragrance and flavor is similar to a spice blend from Spicewalla that includes curry leaf, fenugreek, dill, tamarind, cumin, coriander, onion, garlic and S&P. I added orange and lemon slices along with a little olive oil. The tenderloins were seasoned with Tony Chacere's and Cavenders seasoning blends, dusted with transglutaminase, and bacon wrapped. I cooked the batch at 141 for 4 hours plus. The breast halves were a little less than 3 lbs and the tenderloin was 1.75 lbs. I split the breast lengthwise and resealed after chilling. I also cooked two 8 oz pork steaks for about 2 hours

Thanks pastrygirl. I'll check into both of those.

Attendees Chocolot Kerry Beal alleguede

Sorry to take so long getting this up here - no excuse! We plan to have the workshop this year in Montreal at the Callebaut Chocolate Academy - it will be May 15, 16 and 17. We are still working on finding a hotel within walking distance. Will post details as we sort them. I'll start a list of attendees in next post.