Senior Sea Kayaker

@Kim Shook I don't have much of a sweet tooth however I like mincemeat and those pinwheels are calling out my name 😋.

While attending a Christmas get together yesterday evening I was asked to carve a large ham. After dinner the hosts stated they don't really like leftover ham 😦and did anyone want to take home some. I scored about half a Kg. of ham and the meaty ham bone (in the freezer for the next batch of split pea soup).

@chromedome Nice looking carrots. First edible tomato from my indoor adoptee. About midway between a baseball and a golf ball. It did taste good (a little fuzzy on the focus).

In your part of the world tomato plants are perennials so it should, if it's an indeterminate variety, keep producing as long as you keep watering and feeding it. Tomatoes have become very expensive compared to a few years ago so enjoy.

We had a small family dinner for my Mom's 90th birthday yesterday. The menu was designed with items she likes and I was too busy to get more than a few photos. First: Aged cheddar and chives biscuits with a bay scallop and clam chowder. Main: Gnocchi with shrimp and last season's sugar snap and snow peas in a roasted tomato and pepper sauce. Green salad on the side. Dessert: Birthday cheesecake (by request). Held a little early so we could get her back to her retirement residence early.

Mushroom, spinach and cheddar omelet. Tomatoes and tangerines with a WW bagel with pepper jelly.

Recent breakfasts. It's been a busy week and breakfast has been the most peaceful part of the day. Smoked salmon, Boursin, pickled red onion and capers on a toasted WW bagel Sausage and beans with tomatoes and a toasted WW bagel. Grilled Halloumi, baby spinach, lettuce, and pickled red onion on a toasted WW bagel. Egg, spinach, aged cheddar, green onion and Scotch bonnet sauce in WW tortillas.

Don't you mean chicken anatomy? 😇

I'm also a fan of Black Bomber so I plan on trying Ruby Mist in the near future.

It is indeed coleslaw. It's commercial product which I like as it's very mildly sweet yet has a nice acidity.

Egg, blood sausage, spinach, aged cheddar, green onions and green Cholula on toasted sour rye. Finally found a decent rye bread. Potato and aged cheddar omelet with toasted rye and pepper jelly (sorry for the poor focus).

The last of the freezer lamb chops, roasted mini potatoes, coleslaw and a roasted tomato stuffed with freezer greens sauteed with the hollowed out tomato contents, mushrooms and feta. Roasting and stuffing is a good use for bland grocery tomatoes.

I hope this is just a misunderstanding but if true I'm saddened. I've enjoyed her comments and wit.

Looks good. I do something very similar (flavour wise) with butternut squash.

Window sill green onions. These were transplanted (at about 3 cm. tall from outside) and are thriving, I've 3 more pots of these in other locations. I use the outer leaves and leave the rooted onion intact to keep on keeping on. At the end of October I brought in one of the remaining Scotia tomato plants. It was about 20 cm. and it has also taken off. Lots of flowers but only 1 fruit developing Thai basil in the background.

A few recent breakfasts: Basted and steamed eggs with green onion, Cilantro and Nerpy's Gold Scotch Bonnet sauce. Eggs Scrambled with green onion, cilantro, Thai basil with aged cheddar and lettuce on a toasted 'brioche bagel'. Each with two seasonal tangerines.

Ours would be served with either green tomato chow chow and or pickled beets. Certainly not molasses or maple syrup.

Thanks for the links and I have done some research. I have to say that recipe from the de Vienne Family is scary. Tourtiere does not contain olives and duck confit. The PBS and Saveur recipes are much closer to the mark. One of the better ones I've found is Food Wishes's version.

I had them in north Africa many years ago and they were bred, like chickens, for that purpose. Here it's referred to as squab. The Passenger Pidgeon (Ectopistes migratorius) was rendered extinct by the earlier 20th century.

Tell me about it. My mother learned from her mother and when my siblings and I wanted to recreate it for ourselves there wasn't a recipe and when we asked it was 'some of this' and 'some of that'. So it'll be a taste as I go project. I'm an obsessive note taker so I'll post if I'm successful.

Roasted splatchcock chicken. One of the plates with sweet potatoes mashed with roasted garlic and a roasted tomato stuffed with arugula, blue cheese and breadcrumbs.

A lot of advice from years of dehydrating ingredients and meals for backcountry trips My first question is why do you wish to dehydrate the jalapenos. It isn't the best preservation method unless you have to carry them for a week or two in summer temps and there are drawbacks with respect to flavour that's an accepted trade off. I would simply freeze them whole and when needed defrost and use as you would. Texture would be the same as rehydrated peppers and would taste better. Just my $0.02.

It's very dependent on the context. I'm not a hunter so haven't spent time in a shooting shed or a blind however if I was fishing in early May on open water I would scarf them down. Bring along some mustard and/or hot sauce for dipping.

I'd hazard a guess that wouldn't be an issue.

Christmas will be at my sister's this year however my mom is turning 90 a week before Xmas and I will be cooking for that. This year my cooking project, not for my mom's do, will be to attempt my memere's tourtiere from scratch.