Senior Sea Kayaker

Mushroom, radish green, chive and pepper jack omelet with apple walnut banana bread and orange and strawberries on the side.

Shrimp sauteed with thai chili, cilantro and chives over curly fries with tomato. Served with a Breton Brewing Sour.

Yesterday's breakfast: Herbed eggs, blood sausage, pepper jack and red and green lettuces on toasted ciabatta with blueberries. Today's: Barley, black bean, collard and vegetable soup with strawberries and yogurt.

That just sounds vile.

Halloween aka black eggs and sausage: same technique incorporating duxelles into the whites and serve with blood sausage.

I separate the yolks from the whites, combine the whites with the herbs and seasoning then pour the whites into the pan then position the yolks and then finish as you would for sunny side eggs.

Herbed eggs, roasted stuffed tomato, focaccia with strawberries.

We've had a two day warm spell so a good opportunity to get some outside work done. Simple dinner: salmon salad, tomato and lettuce sandwiches on croissants.

Breakfast this morning. After a busy week a day to have a leisurely breakfast, do a bit of gardening, have an afternoon nap then attend a birthday get-together this evening. Baked tomato stuffed with mushrooms, mixed greens and feta, blood sausage, soft herbed scrambled eggs, rye toast, blueberries and V-8.

Woke up to light rain which was sorely needed so I had time for a relatively leisurely breakfast. Soft scrambled eggs with chives, fish sticks, 'breakfast rounds' with hot pepper jelly and blueberries. Tried these for the first time. Way too sweet to my taste. I'd be willing to try a simple whole grain if that version is available. Another breakfast from sometime this week (left in my camera and forgotten). Egg, peameal bacon, mixed greens and pepper jack with a side of tomatoes.

@sverreef My favorite preparation for fiddleheads would be treating them like rapini. Steam then saute in olive oil, garlic and either fresh chili or dried chili flakes.

Breakfast from some of yesterday's outdoor dinner leftovers (it was 27 C. It's back to a high of 10 C. today with a frost advisory for tonight). Egg, peameal bacon and pepper jack on focaccia with a side of gazpacho. I was too occupied to take photos of the dinner except for the empty mussel shells.

The last of the fiddleheads. Always a pain to clean.

Yesterday's quick dinner after a day of taking advantage of some nice spring weather. Rib bone off a rib roast, rubbed with dry mustard and Montreal Steak Blend, carrots, mushrooms and some 'curly fries' (which were interesting to try but not worthy of an encore). Enjoyed with a Propeller Craft IPA.

The method is from Jacques Pepin's 'Complete Techniques' (pub. 2001). This time scallops other times mixed seafood or when dock prices drop lobster. Lots of options. Edited to answer your question. It's not typical to make this dish. A much more common use would be scallops as part of a seafood chowder. Another use would be in a seafood pie (similar to a shepherd's pie but seafood in a white sauce topped with a potato crust).

Yesterday was a dreary rainy windy day. Perfect for a cooking day. I made Boudin Coquille St. Jacques (scallop sausage). Ingredients: egg white (started a salted egg yolk as a side project), bay scallops, chives, heavy cream, salt and pepper. Stuffed into hog casing, tied into links, poached then chilled in ice water. Gently reheated and browned in butter. Served with a mustard sauce, new potatoes and green beans.

Omelet with mixed greens, mushrooms, goat cheese and green onion. Bagel with apricot jam and tomatoes.

@TicTac Great looking meal. Nice selection of wine. What's the veined cheese on the right?

I think the poster is serious (shaking my head in disbelief).

I really don't think you understand how research is conducted and what scientists do.

The conversation has gotten interesting. The mistrust of science and technology, as pointed out, is rooted in a lack of understanding leading to refutation. I do feel the money could be much better spent on a worthy project rather than dumbing down products for picky eaters. Have a read of Chris van Tulleken's 'Ultra Processed People: Why We Can't Stop Eating Food that isn't Food' of what people consume without a second thought.

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 😇