Senior Sea Kayaker

@Norm Matthews Adding to what others have said your son's friend sounds like an insecure asshole who has to 'prove' he's better. His parents should have taught him better manners.

Weather has been 'interesting' for the last few weeks with yoyoing temps and lots of 'snow relocation activity' so usually the same quick breakfast sandwich and fruit with yogurt. Egg, ham, cheddar, lettuce and tomato (in there but hidden) with habanero hot sauce on a toasted WW English muffin.

A very early dinner today. Attended a benefit event at the local Legion for Soupfest 2025. Cost was $10 Cdn. and was sold out before the doors opened. A lot of very good soups however for me the standouts were the sweet potato maple bisque, the marry me chicken soup and the Nigerian pepper soup. Portions were generous and I'm most likely good until breakfast tomorrow.

Sunday dinner of pork tenderloin stuffed and rolled with a mushroom, greens (chard, beet, radish from last season), onion, feta and herbs mixture. Sides of last season's green and yellow bush beans, potatoes with chives and parsley and some quick pickled cucumber (in repurposed pickled beet brine). Not the most elegant of plating but tasted good.

My first time posting to this topic. I will never again add an entire deseeded Carolina Reaper pepper to a batch of chili. I had to add more beans and serve with a lot of rice to tone it down and it was still sinus clearing. And this is coming from someone who regularly adds half a Habanero or more to a breakfast wrap.

Oven roasted panko coated haddock loin, oven fries with sriracha and cucumber.

Two egg omelet with spanakopita filling, a grilled tomato and a blueberry bran muffin accompanied with a mixture of grapefruit, navel and blood orange.

Eggs cooked with mushroom, arugula, onion and herbs with a grilled tomato and focaccia crusts for dipping.

Harissa shrimp over couscous with an arugula and tomato salad.

Eggs cooked over a mixture of mushrooms, yellow and habanero peppers and arugula and topped with green onion tops with blistered tomatoes and a WW English muffin.

@Ann_T Certainly. This is an old recipe I've altered over the years. 1/ mix 1 C. bran with 1 C. whole or 2% milk (I substitute about a third of the milk with yogurt) and, again my alteration, the micro-planed zest from an orange (I think the original recipe called for vanilla) and leave to soak (I'll do this the evening before and store in the fridge). 2/ cream together 1/3 C. butter and 1/3 C. brown sugar then beat in an egg. 3/ combine 1 C. AP flour, 1 tsp. baking soda, 1 tsp. baking powder and a pinch of salt. Then toss that with your choice of 1 C. total of additions. Options include fresh or frozen blueberries, raspberries, blackberries, chopped peeled apples, cranberries, walnuts, hazelnuts..... 4/ mix in the bran mixture into the butter mixture then add the flour and additions mixture without over mixing, 5/ add to a buttered 12 muffin pan and bake at 375 F. for 15-20 minutes until a probe comes out clean (time will vary depending on whether you've used frozen or fresh additions). 6/ enjoy.

Green bell peppers.

@rotuts's GBP and your canned peas are my canned peas and canned creamed corn.

Bran muffins made with last season's foraged raspberries, plain 3% yogurt and an orange.

As I gaze out my window at the drifting snow.....😇