Senior Sea Kayaker

The technology does not add genetic sequences, such as fish genes to a tomato, but rather deletes sequences that are deemed 'unfavourable'. As @C. sapidus has pointed out the tendency is to produce a product that is blander, sweeter or with less heat. I want my kale bitter, my peppers hot and my grapefruit sour with some bitterness (that ship has already sailed).

I recently listened to an interview concerning the use of CRISPR gene editing technology to change either a flavour or physical attribute of produce. Examples discussed were pit-less cherries or non-bitter (bland) kale or mustard greens to appeal to picky eaters. I personally find this really annoying as I like bitter greens. Here is a link to the interview (about 13 minutes). Gene-editing could make some vegetables tastier. But should it? | The Current with Matt Galloway | Live Radio | CBC Listen

Saturday breakfast: Potato, dandelion green, chive and brie omelet. WW English muffin with apricot jam (only Bonne Maman will do). A few minutes picking. The greens are very tender when this young. A breakfast from sometime last week. Breakfast sandwich on naan with an egg scrambled with green onions and about a quarter scotch bonnet, peameal bacon and mushrooms with blueberries and apples.

And I thought ascots were only something out of old British movies or a frequent crossword clue 😇

Thanks for the vicarious tour and dining. I'm also one who enjoys seeing menus posted.

Seedlings are coming along. I'll be happy to get them hardened off and planted. Still 2-3 weeks too early (we've had frosts the last three nights). One of the garlic patches which are also coming along nicely.

Toasted naan, sausages, eggs scrambled with chives and chilis and apples with blueberries.

Pan fried salmon, jerk seasoned plantain and braised collards. Served with a Good Robot Diablo 'Mexican Lager' (meh).

I've had this old grapefruit spoon for many years (don't even know if these are still made) and have never used it on a grapefruit. It's great for deseeding peppers and even better at cleaning out a winter squash.

I had some excess ground pork after making up a batch of wonton filling so used it to make a few breakfast sausage patties (maple and herb). Today's morning sandwich: egg, sausage, green onion, mushroom and aged cheddar. With an orange and blackberries.

For me it's generally a textural thing. If I'm fermenting either whole peppers or a puree for a hot sauce only the stems get removed. At the other end of the spectrum if I'm adding chopped peppers to scrambled eggs I'll remove the seeds and pith. Also, as pointed out above, some peppers, such as scotch bonnets, have flavour elements that get lost with too much heat.

I hope the bag comes in other colours. 😇

Yesterday's dinner of fishcakes, spinach sauteed with garlic and chilis, tomato and cucumber. Accompanied by a Halifax craft cider: Chain Yard's Foundation. I made the fishcakes in our traditional way with purposely leftover haddock but substituted sweet potatoes for regular potatoes, added red chilis and garlic chives, bound with some mayo, dusted in panko then pan-fried. Turned out well.

Woke up to flurries this morning 🙁 Yesterday's dinner: Haddock quick sauteed in butter and lemon juice and baked sweet potato. With a tomato, cucumber and greens salad. Accompanied by a local craft cider: Island Folk's Good Company.

Rainy morning breakfast before getting to some indoor work that I've been procrastinating over. Omelet with a filling of diced potato, jalapeno, red chili, duxelles, Monterey jack and arugula with tomato, blackberries and a bagel with apricot jam.

@Dejah There are a lot of things I can't get here (or have to depend on someone picking them up in Halifax) however good seafood is not one of them. I can, and regularly pick up, mussels that were harvested two to three days prior and are very fresh. Sobey's brings them in from Newfoundland on the ferry and after a bit of a chat with the person behind the fish counter I can get the most recent shipment.

My guess is she was too polite to mention it.

In Jacques Pepin's 'The Apprentice: My Life...' he describes an incident when his daughter was young and was served asparagus at a friend's house. She wasn't eating it so her friend's mother asked her if she had ever had asparagus before and she replied she was waiting for the hollandaise as that is how it was served at home.

Great weather weekend: sunny skies, a much appreciated lack of heavy winds and temps that nudged into the teens. Most of it spent outside so mostly quick dinners from the freezer. Breaded cod filets with red and green hot sauces and tomatoes and saurkraut (down to my last jar).

Breakfast from this morning and over the weekend. Saturday was a pita wrap: scrambled eggs with chives, duxelles, brie, arugula and tomato. Sunday: toasted naan with humus, Boursin and a spicy shrimp salad with tomatoes, cucumbers, olives and blackberries. This morning: egg with red chili and chives, jack, leftover shrimp, tomato and arugula with yogurt and fruit.

Wow! Nice selection especially the baby squid, sea urchin and all that tuna. Not a place I'd risk walking in with my credit card 😋.

I've been on a bit of an omelet binge this week. Potato, green onion, red and green chili and pepper jack. With tomatoes and an orange. Shrimp, arugula, green onion and brie. With pita and blueberries.

My tomato seedlings are coming along nicely. Fifteen on the go. Here are three Pink Brandywine (largest) and three Black Krims. I have four other tomato varieties as well as three varieties of hot peppers. I've direct seeded snow and sugar snap peas, lettuces (eight varieties including beets for the greens), radishes (four varieties), rainbow chard, red and Tuscan kale, collards and some dill. Looking forward to last frost day.

A few recent dinners/late lunches. Oven fried chicken breast with arugula, tomatoes with a spicy tahini dressing, olives and pita Humus, tomatoes, Boursin, onion pancake and fruit with yogurt. Shrimp, chicken thigh, greens and shrimp roe noodles tossed in chili oil. Salad not shown.

I picked up my copy of 'Ruffage' from the library yesterday and like that it's a cookbook focusing on vegetables. Reminds me of the approach of 'Deep Run Roots'. So far I like what I've read and look forward to when the garden starts cranking out produce.