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My knives cut through paper plates. But - you do you.

Ah that sucks. Sorry.

Yes, I can easily get the necessary. In fact, I used to make my own regularly. In a large toaster oven. However serious health issues over the last few years put an and to that. I'm no longer physically able to.

I use a paper plate to protect my counter. Just the two of us and works fine to chop a shallot, dice a cuke, slice a tomato, take corn of a cob.

Can you get strong flour and yeast to bake your own? (although I seem to remember that ovens aren't exactly common, at least in HK, so it might not do you much good anyway)

On top of?

...And the start of an esculent rhyme.

True confession: Most of the time I use a paper plate.

What's wrong with wood? Preferably end grain. 🙂

Coho salmon with blackening spices, courtesy of Mrs. C and the air fryer. Parmesan-crusted yellow squash, courtesy of me. Bell peppers, carrots, and store-bought hummus, leftover from having friends for snacks and dessert on Friday.

Reminds that I once cooked at someone's home - their cutting board was made of glass. Glad I didn't bring my own knives - not that I would have used them.

Just diced 10 pounds of onions. I put a cup in each baggie and freeze them. I HATE chopping onions so this is really handy.

Idiots.

Plenty of ads online. Designed to eliminate plastic etc etc. They have to kill a knife's edge. Wood still looks good to me.

Grilled rack of lamb.....oh the flare-up! Time to clean the grease tray 😇 Side is white bean salad with grape tomatoes in a light pesto, topped with garlic bread croutons. Cherry-chipotle dipping sauce.

A quick hop from Sumatra (yesterday's lunch) to Singapore - Peranakan style chicken curry made with homemade curry powder, and curry leaves and lime leaves from the garden.

Oaxacan chorizo, Savoy cabbage, and sliced onion with a sauce of cooked down tomato, long red chiles, garlic, black pepper, cayenne, and fish sauce, finished with feta cheese.

a bit earlier , above ' I made Pork Ragu ' iPot ' same sort of thing here , but the pork is goiing to be previously 1 SV , then 2 InDoorSmoker I have 3 versions : S Spanish = smoked Spanish paprika , F French = Thyme and Rosemary M Mexican = Cumin these were to be used for Carnitas and sandwiches. I decided I had too many F's. it makes a fine sandwich sliced thin , but I wasn't going to eat that many So : more Pork Ragu ' iPot ' but with these pork logs as the meat. 3.5 lbs ' S ' thawing in the singk ready to go getting color on the pork I think @Duvel would appreciate this pic : juicy , tender pork w a light smokiness. I tried one : outstanding. both pans are new Tramontina Professional Fusion https://www.amazon.com/dp/B01N8S7QZG?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1 both 10 " and 12 " I have pans that are very very nice for this step : T-Fal but but I wanted to ty these . very similar price that's the bottle of wine going into the iPot , reduced to just short of a glaze : down to less than 10 % , in the same pans I also Cuisinarted 2 lbs of brown muuchrooms , and cooked down to browning . using the same pans. nice everyting into the iPot : 2 cans MB crushed tomatoes , no added salt . 6 garlic punch-outs , Dorot . Mushrooms , Pensey's Tuscan blend herbs reduced wine . iPot 45 Min HP , then shredded w hand masher . The flavor here was Astonishing ! deep, rich , w a mild smokiness that didnt overpower the other flavors. a big winner for sure. add I added cream cheese and Dorot basil . I add the cream cheese for richness and creaminess I do it this way so the CC just melts and does not scorch . 15 - 20 min LP , natural release I always use natural release as 1 ) Im not in a hurry 2 0 and there is no Ragu splatter all over the top. cooking down in the sink w IceBricks , I easily make in the New refirgerator. portioned out into Brick Molds : 24 oz semi - disposable plastic storage containers more about these vital container later the red towel was to dry out the bottoms of the containers as the were wet. these go into the refrigerator , covered , over night then into the freezer , then Vac'd into Bricks , and added to the ' Brick Library " on the side of the freezer downstairs. fit perfectly . Nest time , Im going to omit the cream cheese . the above is delicious , 4 star , but Id like to try the identical w/0 CC would be a bolder flavor , different , still starts but Bold ( different from Hot ) this is not hot at all. Im very pleased this worked out so well. the Ragu this was is the next level up , but Excellent.

Like @rotuts, I look forward to your trips as well, so thanks for bringing us along again! I'm happy to see that your weather or air quality wasn't affected by the Sahara dust as I've been reading that it's affecting some other parts of the Caribbean right now.

The temperature hit 38℃ today, so I cooked as quickly as possible then served it cold. Stir fried freshly peeled shrimp (by which I mean they were alive ten minutes before they hit the wok. Stir fried octopus Served those to myself with a Mission brand Naan. God it was awful. Only took one bite. Sweet and cloying.

@liamsaunt thank you again for taking the time to take us along. Your trips are throughly enjoyed here , and I for one look forward to them. Thank you one more time.

Last installment. None of us were hungry when we woke up, so we spent the day at Cinnamon Bay swimming. Such a pretty beach Wd ended up going for a late lunch/early dinner at Skinny Legs. They basically serve burgers. Setting Drinks. A margarita and a painkiller. Cheeseburger in paradise? Some people think so. They offer veggie burgers too a slice of key lime pie to share. It was frozen and tart, just the way I like it. We then went to Hawksnest beach to eke out the rest of the sun from the day. There was a little sargassum on the beach but the water was clear. And that concludes this visit to St. John. See you on the dinner thread.

Lots of rain for us too. Tomatoes are slow getting red, but doing OK. Early Girl >> Celebrity in flavor. Henry-the-turd only got one good one.

OMG I missed this until now. I love Peeps. And wine. This must be a sign.

Yes.