Senior Sea Kayaker

Arugula, mushroom and blue cheese omelet with tomato and a toasted croissant with pepper jelly.

Simple burger with spinach, pickled onion and aged cheddar with herbed oven fries with sriracha. Enjoyed with a Breton Brewing Irish Stout.

Egg, chorizo, cheddar and arugula on mushroom focaccia with a tomato and a tangerine. I didn't think the chorizo had enough heat so I added a whole red Thai chili to the egg. Tasted great but did make my nose run 🌶️

I made a mushroom focaccia Wednesday afternoon, gave half to my sister, and will be using the remainder in sandwiches. The last of the leftover rib steak, aged cheddar and arugula on focaccia with some mashed sweet potato and quick pickled cucumber.

@gulfporter Thanks. I'll be trying that in the near future with my own substitutions (some ingredients not locally available) but I see this will be something I'll like.

Mind sharing the recipe for the soup?

I went a bit overboard last week when I found tomatoes on the vine at $2/Kg. and picked up 5 Kg. Had them spread over the island and side table until yesterday and got to work. Made 3 liters of gazpacho (3/4 for the freezer and the remainder to eat fresh). Same recipe I posted in the soup topic. Made @ElainaA's slow roasted tomatoes. 4 hours @225 F. down to 2 x 250 ml./1 C. Used 2 of the tomatoes for shakshuka this morning and have 8 left to eat fresh. The tomatoes were pretty decent for winter grocery tomatoes.

Leftover rib steak, mushrooms, aged cheddar and arugula on toasted baguette. Served with coleslaw, cucumber quick pickled in red onion pickling juice and a Keith's IPA.

Shakshuka with added baby arugula and focaccia.

WW waffles, thick plain yogurt, blackberries and some of last summer's Habanero apple sauce.

I'll second that.

Good advice from all. I will add, after looking at the photo, that plant is an indeterminate that's gotten leggy from lack of sufficient light. You can see where there is a large sucker growing between the main vine and the side shoot. I have to respectfully disagree with @KennethT with regards to pruning the main vine. If you've removed most of the suckers that sucker will become the new main vine. I learned this when a deer decided to taste my tomato plants, neatly snipped off the growing ends of two of my plants, spit them out (they were left on the ground by the plants) after deciding they weren't to its taste. I was able to recover the plants by having a sucker take over. Have fun.

I would redirect the growth sideways or down as @rotuts suggested if the varietal you're growing is a determinate varietal. If your plants are indeterminate you can trim the tops and let some of the suckers become new vines. Always fun growing.

@Shelby Nice to learn something new. I had never heard of wipers and had to look it up. Sounds like it's a fun fish to hook.

You can also portion the panettone for individual or a week's use and freeze. It does freeze well.

I'm off the holiday eating treadmill and back to cooking for myself. Found a one rib steak/roast in the freezer and broiled it with Montreal Steak Spice. Enough for dinner and three sandwich meals. Served with roasted tomatoes and freezer vegetables (NY resolution to make a serious dent in the freezer contents). Happy New Year everyone.

New Year's Day breakfast/brunch: smoked salmon, scrambled eggs, croissant, pickled red onions, gazpacho and cherries and oranges. I decided to forego the traditional Caesar this year and just had coffee.

Shrimp, avocado (tossed in green Cholula), spinach and pickled red onions on a toasted soft bun. Enjoyed with a Chain Yard Hazy Fraisy dry strawberry cider (surprisingly good).

Nice looking pizza. I was tempted to buy that appliance (rather than use the propane BBQ during the winter taking forever to get to heat and using up a lot of propane). My big concern was if the stone is replaceable if it cracks. The company had no info on replacement stones on their website.

Pre shoveling breakfast: herb scrambled eggs, chorizo (finally found a good local product), grilled tomato and croissants.

My contributions to this evening's cheese plate (someone else is bringing a Brie, a blue and a washed rind). The Snowdonia Ruby Mist is the only new cheese for me. I normally would have chosen a Classic Oka but decided this one at the cheese counter.

Every house in sight has at least two windows with the window candles.

A few recent breakfasts. My strategy to to make it through, and enjoy, all the holiday dinners is to eat a large breakfast and fast until the next dinner (wouldn't want to offend my hosts by just picking at their food). Number four of five this evening. Eggs over a potato, red and Habanero pepper, onion, ham and spinach hash. Freezer gazpacho to accompany. Western sandwich (egg, red pepper, onion and ham) with aged cheddar and spinach on a toasted soft roll. Freezer gazpacho on the side.

Shouldn't that be Elevenses? 😇 Edited to add: maybe only for Hobbits.

Two recent breakfasts: Basted steamed eggs with blistered tomatoes and spinach with a toasted WW bagel. This is a quick one pan meal as it's five minutes from opening the fridge to sitting down to eat including making coffee. Egg, ham, aged cheddar, green onions and spinach on a toasted WW bagel with tomatoes, tangerine and freezer gazpacho.