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The sauce is Worcestershire Sauce, Tomato ketchup, Tabasco and Bacon like they do on the oysters. The Dim Sim filling? Anyone's guess depending on the brand 😅. But usually pork and cabbage, and we're talking lips and *ss hole pork like sausages. Still delicious. And Salty.

I know that as I'm shop there. I guess I'm surprised that BC doesn't.

Red Beans And Rice, but make it white beans and grits.

It's not been that long since the Ontario ones started.

Do the Costcos in BC not sell wine and beer?

Agreed - the Hendrix looks lovely. Unfortunately, here in BC, Canada, our antiquated liquor laws prevent Costco from selling booze!

I made pistachio/cranberry biscotti for our local hospital's ER team. I've had the pistachios in the freezer for 6 months or so. Husband and I have sampled the biscotti with no ill effects.🤞

No sticking. I buttered the inside of the pan.

It was just my regular recipe that I adjusted. Basically just subbing some of the water with milk and adding butter. I used 100g of the "mini starter" with 900g of flour, 1g of yeast, 13g of salt, 300g of water and 340g of whole milk and 1/3 cup of melted butter. Autolyze, stretch and fold method. I leave the dough for an hour rest after the first mix, and then do three more stretch and folds with a 30 minute rest in between. I left the dough out on the counter over night from 8:30PM until 3:30 AM . Divided the dough in half, preshaped and left for 30 minutes before finishing shaping. Buttered the bread pans and left to proof. Baked at 375 for about 45 to 50 minutes.

We have a regular Saturday afternoon catch up by video with a friend from our old stomping ground. Sundowners is a term used in the Northern Territory of Australia referring to drinks as the sun goes down after a hard days work. I know it has an alternative meaning, this isn’t it. She has the same Christian name as me, so we’re known as “the two Carolines” and we do sundowners on Saturday.

Absolutely love a roasted cabbage 🌸

Agreed. I'm short. Maybe I could pass as a friend 🙃🤣

And the Hendrix.

We need a Simpsons-like Homer drooling button....

Your "little one" and his friends have very sophisticated palates - good on you for introducing them to such a variety of foods and not a chicken nugget in sight!

I've just been skipping the endless updates on the pistachios, because at this point is anybody still buying them? This one is different, it's a brand of tahini/tahineh being recalled almost-nationally. https://recalls-rappels.canada.ca/en/alert-recall/aoun-brand-tahineh-recalled-due-salmonella-3

Little one invited a sleepover guest and requested bánh mì for dinner ... Started by making xá xíu from a nice slab of pork belly … Our favorite place for bánh mì in Hong Kong always had some great squid fritters as a starter for their lunch menu. I replicated them successfully - much to the delight of the kids … Served with fresh lime soda … Bread came from a Turkish bakery - very light, very crisp … best substitute for Vietnamese bread I have found so far. Generously spread with paté, followed by mayo, Vietnamese hoisin with a dash of Maggi, plenty of xá xíu and topped with pickled carrot, cucumber and cilantro. A fried egg for good measure. Some (commercial) Baumkuchen for dessert & a nice Ghibli movie for kids & adults … No complaints 🙏

Ann, that bread looks so good. Would you be so kind as to share the recipe? Thank you.

@JeanneCake, do you have a web link? I tried looking up Barilla but got this (incomprehensible to me)

Baked two enriched sourdough sandwich loaves using one of the mini starters. Dough was made last night and left on the counter overnight.

@MaryIsobel that sounds delicious! @FrogPrincesse Boy do I miss Mud Creek Ranch (Santa Paula) coming to the Santa Monica Farmers market. They grow something like 200 varieties of citrus and you could always count on them for that kind of stuff.

Marmalade for sure. Also I’d try salt-preserving a couple. Bergamot is hard to find here (even though California has a ton of great citrus), so I am very jealous! I’d love to see pictures of the fruit, please share if you can.

Had a blackberry gin jam in London - loved it.

Your welcome. It's best to use my recipe as a base guideline and adjust the amount of bechamel to suit your taste/texture. I ended up using only half the amount of bechamel that my recipe made, but in hindsight, i probably could have used 3/4 of it and it would have been creamier while still holding together after chilled before shaping.

I don't necessarily love them either, but they are classic in their way. I do like their "cocktail knishes," which tend to have a nice filling to dough ratio.