Senior Sea Kayaker

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.....😇

A quick throw together meal of sauteed haddock 'trim' and shrimp to bulk up the protein, oven fries with sriracha and cilantro mayo, a tomato and baby spinach salad. Enjoyed with a Jelly King dry hopped sour from Ontario's Bellwoods Brewery.

Breakfast sandwich of baby spinach, tomato. aged cheddar and an egg with Thai chilis, Thai basil, cilantro and chives on toasted WW.

Another oven roasted panko coated haddock sandwich with baby spinach, tomato and a quick 'remoulade'. Served with olives, cucumber and a blue cheese dipping sauce.

Chorizo, 3 pepper(orange, Thai and shishito) , green onion, aged cheddar, baby spinach, cilantro and Thai basil wrap.

I had a small package of leftover roasted lamb leg in the freezer so roast lamb and pepper jack (with some added cilantro and chives) with a tomato and greens salad. Enjoyed with a Big Spruce 'Tim's IPA'.

Late to the party but slowly working my way through. I particularly enjoy the photos of the local markets and the views. Thanks for taking us along.

Pan fried panko coated haddock on baguette with baby spinach and sriracha mayo. Served with pickled beets, fermented sour green cherry tomatoes, pickled red onion and pickled zucchini ribbons. With an Annapolis dry cider. Finished with a Cape Breton 'Pork Pie', a small locally popular tart, which doesn't contain any pork but is a sugar bomb. Way too sweet for my taste.

Leftover steelhead made into fishcake with potato, onion, peppers and herbs, wrapped with biscuit dough and baked. Served with sriracha for dipping. Mixed blueberries and blackberries out of the photo.

Oven roasted steelhead over pomme paillasson with a tomato, cucumber and blue cheese dressing (with extra blue cheese).

Three pepper shakshuka with toasted baguette.

Lots to catch up on. Chicken and chorizo (closest I can get to andouille here) jambalaya. Method from 'Creole, Gumbo and all that Jazz' by Howard Mitcham. Since this is a dish that reheats well the shrimp are cooked ala minute and served with coleslaw and a tomato and greens salad.

Here's what I do: Out of the 2 purchased I'll keep out about 30% to consume in the near future. I slice the panettone into thick horizontal slices and freeze those (except for the bottom and top slices). Since they'll be used for French toast or bread pudding I don't worry too much about drying out. Hope that helps.

The panettone I purchased at our local Sobey's @ $19 pre Xmas was marked down to $6 on Friday so picked up 2 more for the freezer. They freeze well and make excellent French toast or bread pudding.

A breakfast using some of the leftovers of the past week. Toutiere with green tomato chowchow, beans, bannock and a herbed egg. Orange and grapefruit mixture on the side.