Senior Sea Kayaker

I'm in the con for soup seasonality camp. Gazpacho made in August, frozen, then enjoyed in February is a welcome starter to a meal.

Where's the Tim Horton's coffee?

Egg with cilantro and green onion, steelhead tail filet and lettuce on a toasted WW bagel. Oranges and V8 on the side.

Steelhead salad with lettuce on a croissant, freezer fries with sriracha and slaw.

It's been a busy couple of days and it looks like the next 2 to 3 are going to be the same so on Sunday I made a batch of chili and a batch of clam and scallop chowder for quick reheated dinners. I'll be tired of them by the end of the week.

I've had one of these for over twenty years so don't know if they're still available. 'The Perfect Beaker' Graduations are pint, cups, fl. oz., Tbsp, Tsp and ml. I received it as a gift and remember being a little skeptical about it's accuracy so I brought it into the lab and compared volumes with lab glassware and found it reasonably accurate.

Some recent breakfasts: Waffles with sausage and fried apples (too sweet for my taste). Smoked salmon, Boursin, red onion and capers on WW. Burrito with scrambled eggs, zucchini, zucchini flowers, chorizo, aged cheddar, green onion and cilantro.

I had to destroy 5 of my potted hot pepper plants due to a pest infestation I couldn't get rid of using the standard soapy water treatment (habaneros and fish peppers). Managed to get a few peppers. Lots of chard, lettuces, bok choy, mustard greens, spring onions and a few herbs left. Time to start thinking about next season's layout and garlic planting in November.

@Shelby The phrase is not 'terribly rolled', it's 'rustic hand crafted rolled'. Remember one of the rules of cooking: 'it's exactly how I meant it to look'. Nice looking food but those quail stands out.

Deboned chicken legs stuffed with chard,, mustard greens, sausage, onion, peppers and garlic. Served with pierogis and garden tomato salad. Enjoyed with a Garrison Brewing Hefe Weizen unfiltered Bavarian style wheat beer.

At some point you just have to, excuse the expression, pull the trigger. The best strategy is to ask any friends, of Italian heritage, what they buy. Otherwise online or other ratings.

Look forward to this every season. Best eaten toasted when fresh or made into the best french toast.

I grew up in petty much the same type of family. My mother was a very good cook with everything homemade...... TV ads: early '60's we were inundated with ads from Swanson TV Dinners. Oh they looked good and my two brothers and I badgered my mother into getting us TV dinners. Finally she relented and said she would buy us one each. Serious discussion followed on what we would choose. When we finally sat down to eat the general consensus was 'this doesn't taste good' ...etc... My mom, as I remember, said something along the lines of 'you will eat every bit of that' although more likely a bit saltier after putting up with us.

When I moved a few hours north of Toronto four years ago there was only a No Frills and an IGA. No luck.

A few packages of Pop-Tarts was always de rigueur on canoe trips. Method: Carefully open the package by cutting along the top edge and remove the Pop-Tarts. Discard or give to someone who'll eat them (although I've been told they make a decent fire starter with a bit of added paraffin wax). Place the flattened airtight packaging against the dried puncture in your canoe or kayak and carefully duct tape it in place. Should last out the trip. Almost as good as sacrificing your flexible cutting board.

If you like ginger these are a good choice. They were hard to find in Ontario however they're readily available here. Strong ginger flavour and not sweet.

Eggs scrambled with green onion, mushrooms, Thai chili and cilantro with aged cheddar and romaine on a toasted bagel.

Indoor garden this morning. When things dry out some I'll assess the outdoor damage from yesterday's wind and rain. Doesn't look too bad with only the tomato plants looking a little ragged.

I'm not a fan of turkey for the Thanksgiving meal but I am of the leftovers made into pot pies and soup. Last year it was a Jigg's dinner. This year I believe it will be ham. A good Thanksgiving to my fellow Canadians.

Once the tomatoes are drained it seems, with some added Clamato, this would be a passable Caesar.

Steamed basted eggs with cilantro, chives and pepper, blistered tomatoes and chard and mustard greens sauteed with garlic and Thai chilis. With an everything bagel for dipping. @heidih The mustard greens go mellow and lose most of their pungency.

Chicken pot pie, spicy salsa, pickled garlic scapes with a greens, tomato and olive salad. It was a busy day yesterday so I went with a Swiss Chalet frozen pie but nothing like home made. Consumed with a Garrison Brewing Tall Ship ale.

@Dejah Looks like you got the best part.

Late to the party but just my $0.02 as an biochemist. @Okanagancook is, in my opinion, spot on. Processed and fast food does carry too much sodium. Read the label. Even something like citric acid, or for that matter, ascorbic acid or almost any additive, are added to products as sodium salts. The good thing, and I'm speaking from experience, is that you get acclimatized to a lower 'salt taste' in your food.

Thanks for the vicarious trip. We are going to see some of Phillipe this weekend as a weakened post tropical storm.