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Serious Pig, followed closely by Outlaw Cook.

I’m so sorry Goûter is having to deal with this issue! i understand Purolator not wanting to deal with the shipments but they shouldn’t have accepted the packages if that was the case. Ah well, I guess this landscape changes by the minute!

Here’s the pasta (I used creste de gallo) with green beans, tuna and mushrooms from Six Seasons of Pasta by Joshua McFadden: I thought this was a skillet version of tuna noodle casserole, especially with the breadcrumb topping but the header notes say it’s inspired by the traditional green bean casserole. If so, why not use those French fried onion rings instead of breadcrumbs? No matter, this is a delicious bowl of comfort food. And he does have a tuna noodle casserole with asparagus, so there’s more of this Midwest vibe to come.

They are professional pizza pans. They make them for all types, and I have the pans for a Sicilian style and Detroit. Being a dark metal, the bottom browns so much better. I baked a Spanokopita in it since I’ve had the worse time getting the bottom to brown and not be soggy. So brown and crunchy! Lloyd’s

New equipment this year! Small vibration table https://a.co/d/eA5CzzP It works great, is small and easy to store. at 13.78 x 13.78 you can fit a larger (4 across) mold and a smaller (3 across) but it releases bubbles fast enough that doing one at a time is still quite efficient. Perhaps my favorite use is leveling out the super sticky fillings. My family LOVES toasted coconut cream but they are really difficult to get capped without pulling the coconut out. Sadly, I already struggled with those this year before the table showed up, but it will help with the rest of my Dubai bars which have a bit of the same issue! I finally sprung for a Martellato Meltinchoc https://www.bakedeco.com/detail.asp?itemid=51974 and I wish I had done this a long time ago. Having something that keeps chocolate in temper for long periods of time is a game changer. In addition, if you make sure to get the 103 or 104 there is a rack that sits over top of the tank. Only thing is, I use it differently than the way they designed it. Rather than putting the mold IN the rack, I just set it on top. It's much easier to scrape and you don't run the risk of the mold going for a swim by slipping off of the tiny ledges when you are trying to pick it back up! Hope everyone has been doing well!

From Goûter: "Turns out Purolator returned the packages as they are no longer willing to ship items that might be held back by FDA (being food, it falls under the category). I am re-sending out via FedEx today and the tracking number is . . . " They will be charged import taxes which I will repay them. "It's a 3-day shipping so it should still make it for Christmas :)"

@blue_dolphin You do post the most beautiful salads. They look so delicious. Your plating is so well executed. Like us, you must eat a lot of salad. We have a large salad plate two out of three nights with a romaine based salad plus other salads such as Tabbouleh, mixed beans, avocado, smoked salmon for me and canned corned beef for Ed, etc. Hearty and tasty...but never picturesque I'm afraid.

Another salad from Good Things. This is a shaved fennel, apple and celery salad with aged Gouda and toasted pecans, dressed with a creamy lemon-miso dressing. The “creamy” element in the dressing isn’t mayo or dairy, it comes from aquafaba. Recipe available online here.

@KennethT What is special about a Lloyd's pan?

Moe's breakfast. He scrambled eggs with grilled Italian sausage and chile sauce.

King Arthur big and bubbly focaccia. It’s a great recipe. I used my Lloyds pan, and it makes a huge difference in the bottom crunch.

No tariff info yet here. My order was picked up by Purolator on Wed and has been at their export facility in Etobicoke ON since then.

Thank you both for offering your opinions. Pulled ham sandwiches (on a sturdy bun) with pickles, and a side of broccoli salad does sound good (with plenty of red/green opportunities for a Christmas theme). Merci!

Girl. You want mine? <edit> I do realize that creating something out of other people's heirlooms is not the same. But, I'm just sayin' . . . . Re hankies, I kept a lot of those because I thought they were beautiful, and they have have turned out to be very useful during outdoor winter recreational stuff (like hiking, skiing, etc.), activities in which one's nose is ALWAYS running. They work so much better than kleenex that I'm genuinely confused about why we have wholesale stopped using them.

Oh dear @Maison RustiqueAttack of the Killer Squirrels Actually these pickled walnuts were bought in a jar imported from the UK. These ones are a typical pickled Gherkin like taste and disappointingly no hint of walnut coming through. Perhaps made at home and therefore fresher you might get a more walnut taste.

@Neely, I have never had pickled walnuts. Do you make your own or buy? I do have a walnut tree in the woods behind my house, but the squirrels would attack me en masse if I tried to take one of their precious walnuts!!

Two meals dictated by the weather. First meal below was beef stew, mashed pumpkin, mashed potato and puréed cauliflower 2nd meal below was smoked salmon salad. The sliced brown ‘things’ are pickled walnuts and the white balls are mini bocconcini.

Roasted Fall Vegetables with Harissa Mayonnaise - fennel, cauliflower, sweet potatoes, red onions and chickpeas are oven roasted with an oil-harissa mix. Finished with fresh caramelized walnuts and parsley and served with harissa mayonnaise (mayonnaise, harissa, lemon juice)

I certainly can't. Mine seems to be stuck in transit. It's departed, then returned to, a city in Ontario.

Can any of this year's Goûter customers in the US report on tariff charges?

Especially since (at least as far as I understand how this works) yours are not the only contributions and the population served is unlikely to be a constant week to week, let alone month to month. I think pulled ham sandwiches and broccoli salad sound quite close to a vaguely traditional holiday meal. In fact, the base ingredients are probably what I'm having for Xmas dinner!

It’s fine if you’d like to make something different with the ham but I don’t think offering something that’s only barely similar (but quite different to me) almost a month later is repetitive. PB&J day after day would get old but I don’t see that risk here. Looking forward to seeing whatever you decide to make!

I received another batch of giblets. This time they'd been allowed to thaw but were refrigerated. There was some question as to whether they'd still be good (the person giving them to me didn't know how long they'd been thawed) but I have a canine companion that I figured wouldn't be too fussy. The treatment was dead easy. I drained their juices (blood, basically) but didn't pat them dry; loaded them into the Instant Pot with enough buttermilk to cover; sealed; and pressure-cooked for 26 minutes with a very slow natural release (translation: I forgot about it while doing other things). The result was delicious. Some kind of foamy stuff had curdled into a fine coating on the pieces. There was a lot of free liquid. I strained out and saved the liquid, and kept the other pieces for my own purposes. The hearts and liver are good as they are. The gizzards -- well I didn't bother cleaning them first, so I'm sharing them with my buddy. I haven't taken pictures yet but this stuff will go well, chopped up and added to pasta. Or simply eaten as is. I'll add a photo or two next time I pull them out. Any suggestions on what I should do with the broth?

My inspection of the top of the loaf, the image on the package and the listed ingredients indicates raisins and candied orange peel as the only inclusions. The price of the Goûter panettone (should I receive them) kind of makes me feel like I need to genuflect before taking a bite but I feel quite comfortable making French toast or a breakfast casserole from the Aldi loaf. I’ll let you know how it goes.

Today I made a pork tenderloin with Brussels sprouts, onion and apple. With butter and white wine and seasonings. Looks and smells really good but I did not eat it tonight. Yesterday I went to a local meat market and picked up a rack of smoked baby back ribs they had on special for $12. So, tonight I had a couple of ribs and a salad. My sis is coming tomorrow so I will send her home with some of each and will still have plenty to eat until Christmas.