Senior Sea Kayaker

Three pepper (orange bell, shishito and green and red Thai) shakshuka with toasted sourdough.

I can assure you traditional Maritime Canada chow chow is 100% vegan 😇

This was my first attempt and it turned out pretty well. It was something I grew up eating and IMO is the best condiment to serve with tourtiere.

A modified western sandwich, dubbed the 'east meets western' by @blue_dolphin, of egg, onion, ham, shishito and Thai peppers, green onion tops, Thai basil and cilantro on toasted sourdough.

I dropped into a local pop up market on Sunday and picked up a very good sourdough loaf and a tourtiere. Tourtiere, which I would rate a 7 out of 10, with a baked potato and pickled beets and green tomato chow chow.

The current state of the window herb garden (the jalapeno, habanero and Carolina reaper pepper plants have been harvested and the plants into the composter). In no particular order: Thai basil, basil, rosemary, green onions, chives, garlic chives, cilantro, dill and flat and curly leaf parsley. Some things recently reseeded. This is a great location, at least when the sky isn't clouded over, with southern exposure. I've also put up a white backdrop to increase light exposure.

The best part of, as a child in my family growing up in the 60's, the Christmas turkey dinner wasn't the dinner but everything we got in the time after. Turkey pot pie. Turkey stew with doughboys (steamed herb dumplings). Turkey and vegetable noodle soup. Turkey sandwiches rather than peanut butter and jam.

@Dejah I'm still envious that you can get pickerel 😇 which I still consider one of the best eating fresh water fish.

Started with a 2 Kg. boneless leg of lamb (froze the upper portion for future use), flattened, rubbed with a mixture of @ElainaA 's slow roasted tomatoes and sauteed chopped cremini mushrooms, tied and seasoned, and stored in the fridge overnight. Roasted with fresh sage leaves and rosemary sprigs. Served with potatoes, defatted pan juice and peas. Desert was a peach and blackberry galette.

@Smithy In my opinion the addition of additional brine will not do any harm as it's much more important to ensure the fermenting cabbage remains in contact with either brine or a CO2 saturated headspace. The partial freezing pre fermentation shouldn't hurt. My original post, as quoted by @FauxPas, was concerned with frozen hot peppers destined for hot sauce, where after a post fermentation puree and straining out the solids, texture did not matter. I'm also curious to how this will turn out.

I don't use any additions to the water (which is non-chlorinated well water) which is changed every 2 to 3 days.

Potted 2 basil and 1 rosemary cutting. First photo of the basil root development after 2 weeks in water (excuse the blurriness). The rosemary cutting took 4 weeks. I've always had a high rate of success with this method of propagation.

A breakfast I'll make 4 or 5 times a year. Over easy egg, sauteed cremini mushrooms, beans, grilled half tomato, toasted WW English muffin, blood sausage, white sausage and chorizo (appr. 25 gm. of each) with a mandarin on the side.

Jerk chicken wings with a tomato, mandarin and arugula salad, coleslaw and pickled zucchini ribbons.

One of the few things I'm good at baking is focaccia and I wouldn't consider that focaccia. Maybe 'focaccia inspired Italian loaf' or some other marketing label but not real focaccia.