Senior Sea Kayaker

You're right.

As stated we're discussing black cod from the PNW not the Atlantic.

Atlantic cod and Pacific cod are both in the genus Gladus and very similar. Black cod, or sablefish, are from the same class, but from a different order (Scorpaeniformes), and are very different, culinarily, than what we would call cod.

I haven't cooked it as I'm just getting young leaves (this was a succession planting after removing spent bush beans). The young leaves I'm using more as an herb and am sold on the cultivar and I will be growing more next season. Depending on when we get a killing frost will determine whether I get to try more mature leaves to cook.

Egg, blood sausage, aged cheddar with romaine and dragon's tongue mustard on a toasted bagel. Tomato with basil and pepper on the side. The dragon's tongue mustard is something new I grew this year. Very flavourful with a strong mustard oil aroma. It worked well in the sandwich.

What's the coating on the mackerel? Looks good.

Omelet with chard, mushrooms and cheddar. Yesterday's rice and a garden tomato.

Chard sauteed with red peppers and Thai chilis, garlic and ginger with bay scallops. Old school eggrolls with spiked duck sauce (retro but a childhood favourite).

Sunny side up eggs with chives and sriracha, mushrooms, blistered tomatoes and ciabatta.

Yesterday we, group of five, visited Baddeck on the west shore of Bras d'Or. Our first stop was the Alexander Graham Bell National Historic Site (Parks Canada) followed by a stroll around the main street and waterfront and dinner. Museum entrance: Baddeck waterfront on Bras d'Or: After working up an appetite we went for dinner at Baddeck Lobster Suppers. Very popular with locals and tourists alike. We all opted for the full meal: biscuits and oatcakes, seafood chowder , mussels, main with side (four options and the sides are fixed), a desert, tea or coffee and a non-alcoholic beverage for $64 Cdn. All the food was very good. Four of us had refills on the chowder and the table went through two pails of mussels. Mains: Standard side of salad, coleslaw and potato salad. My sister and SIL chose the planked salmon which came with steamed potatoes and a mustard based sauce. My brother and BIL went for the lobster. Sorry for the poor focus. I opted for the snow crab. Deserts chosen were three coconut cream pies, one blueberry crisp and one ginger cake with lemon sauce. All in all a great outing. My brother and SIL are heading back to Ontario today.

Scout's in her element doing what she loves.

Six for dinner yesterday evening including my visiting brother and SIL. Shrimp sauteed with chard, garlic.... Mushroom and pepper pilaf. Steamed green and yellow bush beans. Spinach, tomato and orange salad. Blueberry cheesecake. My SIL is celiac so some adjustments had to be made. The big laugh of the evening was when my BIL commented that I hadn't photographed the meal 😶

I made a batch of yellow split pea soup this morning (brother and SIL will be visiting from Ontario). This is our traditional family recipe. Peas and ham bone cooked together for appr. 1-1.5 hrs., bone removed, vegetables (onion, carrot, celery and garlic) and seasonings (pepper, fine herbs, summer savory and a touch of cayenne) added to peas and cooked for another 45 min. or so. Meanwhile remove all usable meat from the bone, bulk it up with extra ham, and add to the soup and cook for another 15-30 min. Cool and store overnight. Reheat, check seasoning and serve.

Mushroom and cheese tortellini post boil sauteed in olive oil, lemon juice, fresh basil and oregano and a lot of chard with an Italian sausage. Mixed greens, tomato and Castelvetrano olives salad. Enjoyed with a Tatamagouche Brewing Company Hippie Dippie pale ale.

@MaryIsobel What greens do you use in your Italian wedding soup? I used to always make it with escarole which was readily available when I lived in Ontario but isn't available in Cape Breton.

This is a pretty common item, either as an omelet or as a sandwich, consisting of eggs, ham, usually green peppers and onions and sometimes cheese. At least in central and eastern Canada. I think it's also called a Denver omelet.

This started off as a Western with ham, onion and yellow bell pepper however I threw in two Thai chilis then braved the chilly morning to pick some chives, coriander and zucchini flowers. Tasted much better than a standard Western.

Another six pack of Nova Scotia craft brewery product as a thank you for four days of dog sitting.

@Duvel re: German Oktoberfest. When I was a grad student at U. of Toronto in the early to mid eighties one on our must do annual road trips would be to the Waterloo Kitchener Oktoberfest (always had a place to stay with someone, since there was usually as many as could fit into a car, one of us had gone to school with). One food item that was new to us was slow cooked and roasted pig tails with a mustard dipping sauce. Like a happy marriage between chicken wings and feet. Crunchy skin. Are these typical?

Looks like a lot but isn't. 125 gm. sirloin strip (Montreal steak spice), baked russet with blue cheese, filet beans with mushrooms and gazpacho.

The outdoor garden is winding down. There are a lot of late season greens. The indoor garden is coming along. First habanero and fish peppers: Lettuces, bok choy, red and green bunching onions, chard and 3 types of radishes. Pots of chives and cilantro.

Breakfast sandwich of egg, blood sausage, pepper jack, fish peppers and thinned green and red spring onions on a toasted WW English muffin. Leftover cucumber salad and tomatoes on the side.

Fast dinner yesterday after spending the day undoing all the preparations for Lee. Adobo pork, filet beans, noodles, mixed greens and mushrooms with a cucumber salad and a glass of unoaked chardonney.

Curing technique seems pretty much the same so the most likely difference will be the seasonings.

I used to buy enokis (they are nice in miso soup) but gave up on them after too many recalls. The reason, as far as I know, is due to Listeria contamination due to lack of proper hygienic practices when grown. Most are imported from Korea, shipped here, and repackaged for both wholesale and retail sales. It's not much of a surprise that a contaminated item of produce that has to be shipped fresh and kept moist is problematic.