Senior Sea Kayaker

A big breakfast for a long day of errands. I have to pick up my BIL's pickup, get gardening supplies, grocery shop......etc. I'm not a fast food restaurant fan so this will keep me going, with a few apples, until I'm home and have a decent meal. Toasted ciabatta, sausages, green chili and onion scrambled eggs with juice and blueberries and apples.

Early dinner after 7 hours of running around doing errands. I really wanted a simple burger and fries so once home. With mustard, onion, dill pickle, tomato and pepper jack cheese. Sriracha on the oven fries accompanied by Grimross's Brunswick German Pilsner.

Sounds good. The ingredients, beyond the tomatoes, can be varied. Sweet and hot peppers, garlic, herbs..... The crucial elements are tomatoes, olive oil and long, low and slow.

At that point of the ferment there's not any real reason to let it continue for another two months as the ferment has reached a static/equilibrium point and it's at a preservation stage. Keep posting your results.

This intrigued me as I've always done fermentations where the CO2 is vented so I ran some rough numbers using conservative estimates for the sugar content of the peppers and the equilibrium point of the reaction. Based on a 2% sugar content you should expect approximately 10 liters of CO2 from a Kg. of starting material. Curious to see the how your fermentation progresses.

@chromedome One other factor to consider, if you haven't already factored it in, is that the greenhouse cover fabric has a UV exposure lifetime before it starts to degrade to the point where it must be replaced. Removing the cover over the winter, although a PITA, would extend the useful lifetime of the fabric. Something to consider.

Bagel with smoked salmon, Boursin, tomato, pickled onion and capers. With blueberries and a glass of V8. Would have been nicer with a decent bagel and better focus.

A thank you for some dog sitting a few weeks ago. A selection from Fredericton NB Grimross craft brewery.

My local No Frills carries the Muir Glen brand so check there and Superstore (although probably more expensive there).

I'll post my evaluation of 'Ruffage' in the Cookbook thread once I receive it and have a read. My take, based on the 'diluted vinegar' sub, would be a very dry cider which is my preferred style (I do not like most ciders as they are too sweet for me). That being said I think using a dry cider, combined with the apples, would be a much better choice than beer, wine or diluted vinegar.

@blue_dolphin That looks like an interesting dish. Just curious what brand and style of cider used. I've just requested 'Ruffage' from the library. Turns out they have five copies spread around the province. I should have it by next weekend.

This is something I make myself. It's a wet cured pork loin that's rolled in cornmeal after the cure. It was originally rolled in dried yellow peameal. Maybe one of these days I'll do it that way. Grilled tomatoes are great. Doing so elevates insipid winter grocery store tomatoes.

Ever-Green Vietnamese Tips: Baked Bao Filling & Shaping - YouTube Andrea Nguyen has posted some You Tube material in connection with her new cookbook 'Ever Green Vietnamese'. I posted this one as it's a recipe I've made many times from 'Asian Dumplings'. It's nice to see someone not yelling and waving their arms about and making silly tasting faces.

Wow. Five days of posts to catch up on. Lots of good looking food. Dinner last night after a seven hour drive: Freezer pot stickers, chicken wings, green beans and mushrooms and a 'salad'.

Easter morning breakfast/brunch for some of the extended family. Peameal bacon, beans, toasted baguette, scrambled eggs, blood sausage, mushrooms and a grilled tomato on my plate. There was also streaky bacon, pancakes, sausages and hashbrowns however I was happy with my selection.

Spring is certainly progressing although this area is known for late season snowstorms. Started direct sowing of radishes, lettuces, chard, kale, collards, sugar snap and snow peas. Garlic springing up My modest indoor seedling start for tomatoes and hot peppers. Our resident ducks have returned to the pond. Picked this up on a walkabout.

Going through seed catalogs, even if I'm not planning or need any more, is half my reading time in February and March. 😆

Tomato, arugula, green onion, blood sausage, aged cheddar and an egg on a WW 'bagel'. V8 and blackberries with a dollop of yogurt.

@Shelby These are my habanero and serrano seeds after 14 days (about a 50% germination rate so far). Keeping the soil warm is important however I think moisture is more important. I use a 1 liter spray bottle with room temperature water to mist the surface about 3 times a day. Seems to work for me. One of my raised beds not quite ready for planting. Another bed with more solar exposure showing garlic peeking out.

Yes it is. Lucked out with romas on sale, decided to take a chance, bought a little over a Kg. and they were nicely ripe and tasty after a few days out on the counter.

Prepared some of @ElainaA tomatoes. Roma tomatoes instead of cherries. Makes a very good pizza topping or to make a foccacia.

Clear out the leftovers breakfast: Yesterday's potatoes pan-fried with onion and Cajun seasoning, sauteed mushrooms, grilled tomato, sausage and herb and green onion scrambled eggs.

I'm honoured. Those bring back memories and I can almost taste them from here.

I just have a piece of plastic sheeting that I put over the bags overnight to hold in moisture. Since I'm usually home for most of the day I just mist until I've got viable seedlings. I'm trying out a new variety this year of orange cherries, Golden Nugget, and although it's a determinate variety It's always fun to experiment. Looking forward to seeing how the cloth pots perform.

Agree. I was just getting tired of wraps. Although smoked salmon and Boursin, or cream cheese, is a classic.