Senior Sea Kayaker

A throw together dinner out of the fridge and pantry. From the top clockwise: toasted naan with hummus, pickled herring with onions, mixed small to tiny radishes (after clearing out the patch), tomato salad over lettuces, toasted focaccia and in the center grilled halloumi and pickled red onions. There were a lot of flavour combinations and the mix worked out well.

Saturday morning breakfast: breakfast sausages, toasted focaccia, blistered tomatoes, an acidic foraged apple and an egg with chives and cilantro.

The last of last weekend's soup with a naan and aged cheddar melt and a V8.

Contrary to plans I still have produce in the garden and plan on getting the last of it out soon. I did get the garlic planted (70). I brought in a few lettuce and onion seedlings, potted them, and they took off. I also brought in a tomato plant to see if it thrives. Windowsill pickings from yesterday for dinner today (cilantro, lettuce and chives).

Egg, blood sausage, aged cheddar, tomato, lettuce on a toasted soft bun with the last of the gazpacho.

Both poblanos and escarole are unavailable locally so I can only enjoy those soups vicariously. Last weekend's soup: Chicken, minus the legs which were reserved for roasting, and the freezer chicken trim bag contents, poached with carrot, celery, onion, garlic and seasoning. Breast meat removed and carcass returned to pot. Stock filtered, chilled and defatted. Soup started with onion, celery, garlic, carrots, bell peppers, herbs and a parmesan rind. Mixed garden greens and at the end the reserved breast meat. This serving with cheese and spinach ravioli and yogurt with blueberries and chia seed for dessert.

Kudos. One of the things my late father passed on to my siblings and I was to look, think it through and solve using the tools and material available.

Western sandwich on focaccia with gazpacho.

Roasted chicken leg with a stuffed roasted tomato (chard and blue cheese) and a lettuce, apple and cucumber salad.

I'm in the process of getting the last of the produce inside and processed. Mixed greens (chard, bok choy, mustard and radish) cleaned, blanched, shocked and ready for the freezer. A few more loads like this still outside. I'll be using these for soups and fillings. I want to shut down for the season, and plant next season's garlic, over the weekend. A lot of lettuces left after picking a large ziplock bag full.

Basted/steamed eggs with herbs (green onion, cilantro and Thai basil) and sriracha with blistered tomatoes. Toasted focaccia for the requisite yolk dipping.

@chromedome Constructing hoop frames for beds is one of my projects to get ready for next spring. The indoor garden is doing well. Two serrano pepper plants (which have yet to produce any flowers), Thai and sweet basil, cilantro, Italian parsley, transplanted spring onions from outside and some transplanted lettuces (again from outside) as I think yesterday was the last day for harvesting fresh lettuce.

Early dinner or late lunch as I was busy outside in the garden and getting things into winter storage until the weather turned. I don't eat burgers often however I had a craving. 170 gm. (appr. 6 oz.) beef with lettuce, hot banana peppers, pickled red onion, blue cheese and mustard on a toasted 'crostini' bun. Enjoyed with freezer fries with sriracha, coleslaw and a Big Spruce Brewing Cereal Killer Oatmeal Stout.

Quick to make and sloppy to eat early breakfast. Double egg with tomato, lettuce, green onion, cilantro and sriracha on a toasted soft bun.

I made up a batch of gazpacho yesterday. Tomatoes, cucumber (half), sweet peppers, onion, garlic and some Thai chilis for a touch of heat. I use Kenji's method of adding some salt and sugar to the chopped vegetables and leave sit for 45 minutes to draw out the liquid. I also separate the seeds and gel in a separate bowl, treat them the same, and recover all the gel and liquid sans seeds by passing through a sieve. Add seasoning (pepper, herbs, smoked paprika), olive oil and red wine vinegar. Process with stick blender, cover, refrigerate overnight for the flavours to meld and to check the seasoning at the proper serving temperature. Yield was a tad over two liters. Freezes well. I don't add any bread and I do leave the tomato skins (sorry @Shelby).

I made a focaccia on Sunday to use in sandwiches this week. Half @ElainaA 's roasted tomatoes and half caramelized onion 'divets'. Pan fried sole filet, egg, green onion, cilantro and lettuce on toasted focaccia.

Pan fried sole filet, avocado with Damien's Lima Zulu green hot sauce, green onion and lettuce on a toasted soft bun. An orange, tomatoes and coffee on the side.

An interesting recipe however this sort of preparation requires pressure canning which is not part of the recipe. If I was doing this, following the recipe, I would refrigerate, then eat within a week. Just my $0.02.

Mushroom and blue cheese omelet with toasted naan and an orange.

Gyoza, avocado, radishes and tomatoes with mushroom and wakame miso soup.

@weinoo Looks like a good fishing trip. I've never fished for striped bass however I've experienced 'blitzes' when a school of herring are near the surface. With respect to the waders (apologies if you already knew this) the easy way to don them is to turn them inside out except for the 'shoe' section, sit in a chair, put the 'shoes' on, then roll the waders on and adjust as you go. I'm curious why you were wearing the waders when you were in the boat. Were they the style shown or were they neoprene waders?

I have my thoughts on this but I'll hold off until the recipe is posted.

Breakfast wrap: eggs scrambled with chorizo, green onion, Thai chilis, Thai basil and cilantro with aged cheddar and lettuce. I used 3 chilis so it was a tad hot.

Egg with green onion and cilantro, sausage, aged cheddar, lettuce and zucchini flowers on a toasted croissant. Tomato salad with herbs on the side.

We haven't had a frost yet so still harvesting chard, mustard greens, bok choy, radishes, and various alliums (chives, garlic chives and red and white bunching onions) and herbs. I've some sad looking zucchini plants left that are really only good for the blossoms and some late planted Scotia tomatoes that are in a race with the weather.