Senior Sea Kayaker

I also hated beef and calves liver as a child and love it as an adult. My mom cooked it to a sandy, gritty overdone. We weren't given an alternative meat in those days (I'm sure our dog looked forward to liver day). Chicken livers were another story. My mom wrapped them in bacon and didn't overcook them so we looked forward to those.

A few recent breakfasts: Eggs with mushrooms, finger peppers, green onions and cilantro with toasted sourdough. Sausage hiding under the toast. I kept enough salmon from yesterday's dinner to make an egg, salmon, finger pepper, green onion, Monterey Jack and lettuce wrap for this morning's breakfast. Both breakfasts with a navel and blood orange mix, coffee and a glass of Clamato.

Salmon club sandwich for a simple early dinner. From the bottom mayo, tomato, rinsed pickled hot peppers, bacon, poached salmon, lettuces and Monterey Jack on toasted WW. With a Breton Brewing Pale Ale.

Breakfast wrap of eggs, sweet peppers, mushrooms, green onions, red Thai chili, cilantro, Thai basil, aged cheddar and lettuce in a WW tortilla. Last summer's blackberries and apple with a glass of Clamato and coffee.

Thanks. I was aiming for a taste of summer as a contrast to all the snow we've received and 'relocated'.

Late to the party but welcome aboard. I know Fergus well from attending the annual Highland Games.

A dual celebratory dinner for a family birthday and finishing freeing vehicles, clearing the parking area and access to the road. My plate of dry rub pork back ribs, filet beans (from last summer), corn bread, coleslaw, braised kale and collards (also from last summer) and mac & cheese from a box. Also honey butter for the bread, pickled red onions and a lemon cheesecake to finish. Went to bed an hour after cleaning up and slept for nine hours.

Simple breakfast after a big meal yesterday evening (not my usual routine). Egg with corn bread, mix of grapefruit, navel and blood oranges. V8 and coffee.

Those all sound good however my first choice is always prune and second raspberry. Cheers.

Good catch. I didn't really think anyone would make that connection.

I suppose this qualifies as a food funny.

Eggs scrambled with mushrooms, Kielbasa, onion, peppers and chives with homemade bread (from a neighbor) with marmalade. Coffee, V8 and an orange to accompany.

Here that would be packaged as a 'rack of lamb' which can be roasted whole (preferred to achieve a good medium rare) and sliced into chops after resting. My second favorite cut of lamb after shanks.

I'm a big fan of lamb however not a lot of people I know are. What's always strange is that when the subject ("I don't like lamb") comes up during a discussion around food I'll ask why and when have you tried it and the answer is usually "I don't know" and "I can't remember but I'm sure I've tried it". They don't know what they're missing.

Pan fried sole with green onions, sweet potato fries with sriracha, pickled red onions and a green salad. Glass of Pinot Grigio on the side.

Go ahead and freeze the roasted bones. I've done the same with beef and pork bones as well as chicken bones and it works fine.

Yesterday's and today's breakfast Eggs cooked with king oyster mushrooms, Thai chilis, green onion and cilantro with grape tomatoes, orange and grapefruit mix and toasted baguette. This sandwich doesn't have an official name, as far as I know, so I'll dub it the 'Polish Western'. Eggs, garlicky Kielbasa, peppers, mushrooms, green onions, aged cheddar and lettuce on toasted WW with the last of the Xmas tangerines. Should get me through a few shoveling sessions.

They forgot to include 'wear oven mitts or suitable protection when removing pizza from oven' and 'turn off oven after baking'.

Early dinner as I haven't eaten since breakfast 8 hours ago. Salmon filet portion over shrimp roe noodles pan fried with long beans, king oyster mushrooms and chili crisp oil and topped with green onion and pepper. Tomato, cucumber and lettuce salad on the side.

Two recent breakfasts: The first is something I rarely have as I usually don't care for a sweet breakfast. Waffles with blackberries and maple syrup with a hot chorizo on the side to balance out the sweetness. Second is eggs scrambled with a king oyster mushroom, a small piece of hot chorizo, spinach and green onions with aged cheddar on a toasted baguette. A shot of gazpacho and a tangerine on the side.

One of my window gardens: from the top cilantro, half cilantro half green onions, half green onions half Thai basil. Along with freezer red and green Thai chilis these have been going into a lot of breakfasts recently.

Grilled salmon, lettuce and dill mustard sauce on a toasted croissant. Cucumber and grape tomato salad on the side. Not shown is the salmon skin removed and grilled to a crispy cook's treat.

How's that tomato plant doing? Still living in your house or has it taken over? 😇

For me the salt concentration (expressed as a weight volume ratio) would be 3% at the low end for kimchi or saurkraut to 5% for things like pickling cucumbers, hot peppers, green beans or garlic scapes. Another option for a makeshift airlock, ala Alton Brown, is to use a food grade plastic bag, such as a zip lock or in my case a milk bag, filled with brine and clamped shut. Set in a plate in case of any overflow.

I picked up a side of Atlantic salmon yesterday. Two thirds went into starting material for gravlax leaving the tail portion (enough for two dinner portions) and the trimmed belly section. Soft scrambled eggs with red Thai chili, Thai basil, green onion and cilantro. Pan fried and steamed salmon belly, cherry tomatoes toasted baguette and a mix of blood orange and apple.