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The NYT Wirecutter listed their favorite panettone here: https://www.nytimes.com/wirecutter/reviews/best-panettone/ Not sure if there’s a paywall or not.

Wasn't sure whether to put this in Food Funnies or Non-Food. LOL!

Mussels and orzo in a coconut and saffron stew from Mezcla by Ixta Belfrage. I loved this and will absolutely make it again. I used Thai bird chiles instead of Scotch bonnet and red bell pepper instead of yellow. The Calabrian chile paste was a great addition.

More mussels. This is the bucatini with fennel, salami, tomato, and mussels from Six Seasons of Pasta and I thought it was quite good. I thought the mussels might be overwhelmed by the other flavors but that wasn’t the case. They weren’t exactly the star of the show but it was an excellent ensemble performance!

The day after I enjoyed the above Breton rice pudding, Ruth Reichl shared a recipe for Longchamps rice pudding with raisins*. It had a few departures from how I normally approach rice pudding (basmati rice, egg-thickened, raisins, whipped cream topped) so my interest was piqued... I'm not sure what went wrong but, oh boy, this was poor. It was a very loose consistency, except at the edges where the egg had overcooked and scrambled. The rice was mealy, and the raisins just weird (and I speak as someone who is not usually affiliated with eGullet's militant, anti-raisin faction). * I presume Longchamps has nothing to do with leather or racehorses, but rather the restaurant chain. It's not something I'm familiar with, but this article has a little history for those who recall it.

I don't think we currently have anyone in Alberta, but these were also sold online so... A mix of lunch-y products, brand name "inspiredgo," are being recalled for listeria. https://recalls-rappels.canada.ca/en/alert-recall/various-inspiredgo-brand-products-recalled-due-listeria-monocytogenes

Not a drop

Some dinners from this week: Miso salmon with roasted broccoli and rice I had a bunch of slices of garlic bread in the freezer leftover from various other dinners and wanted to get rid of it, so I made pappa e pomodoro. I blended it up with a stick blender which is not traditional. Sweet and sour eggplant with garlic chips, from NYTimes cooking. Served with rice.

Sold out of the Olive Mediterranee, sadly. But I have them on my radar! Thanks, Jeanne.

A.Word.A.Day sends a compendium each Sunday that features selected feedback from its readers. Today, a physician wrote, "In medicine, an opsonin is a protein (like antibodies or complement proteins) that coats pathogens or debris, marking them for destruction (phagocytosis) by immune cells, essentially making them 'tastier' for engulfment."

@TdeV https://www.lovitalygourmet.com/

I don't think this link is working.

@TdeV here's the link to the site Lovitalygourmet

Chirashi. Seared yellowfin, Wild Alaskan salmon, Alaskan ikura, avocado, tomato over seasoned sushi rice. Pickled cucumbers and radishes on the side.

The Hendrix is nice IMO and I'm guessing it would not be to everyone's taste. The Cabaret is a heavier fruity flavor --think a light sloe gin. The Flora is very heavy on lavender, which means I adore it. I'm a big fan of cooking/baking with lavender, so it is right up my alley. I tried both of them with sparkling water. I can even see a splash of the Flora in a cup of tea. I need to bring a tea bag or two back from the other house and try it.

I promise I feed my child when it's not "viral", but I rarely take pictures these days. Doner Kebabs anyway. Fresh off of Tik Tok for master 12. He likes lettuce, onion, cheese, sour cream and sweet chilli. Not going to lie, the flavour suffers when your conscience makes you pour off the fat 3x when you're baking the meat. This was a huge PITA And it came out dry Add his toppings to a Lebanese bread I had to toast it like it was from a real takeaway He enjoyed. I have accepted my nickname of "MummyLog". And one day I'll move back to a town where I can order in food!

I've tried to like them, but remain tepid, and I've seldom finished even a small cocktail one; on the other hand, you'd have to fight me to prise one of the square ones from my hands.

I'm impressed, and now also interested in this pan, because if I don't use parchment paper, my loaves stick in a loaf-mutilating way.

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.🤞