Senior Sea Kayaker

@chromedome Thanks. My main concern is the wind here. A lot of the products I've looked at I'd be taking it down at least once every two weeks or see it shredded or in one of my neighbors' yards. Price is right.

Sometimes less is better. Too much to easily eat. Still tasted good. Arugula, tomato, pollock filet (the last one), egg and aged cheddar on a WW bagel.

I've decided to try something new this year. Purchased two fiber planting 'pots' to try out. Those Candy Cane peppers should be labelled what they are: Fish Peppers.

I'm thinking of getting some sort of seasonal greenhouse and have been looking around. I'm interested in what you're using. Thanks in advance for any advice.

The last of a cross rib pot roast from Sunday. I did something a little different by adding rehydrated and chopped up boletes to the mirepoix of onion, carrot, celery, red pepper and garlic. I also seared about 300 gm. of halved and quartered creminis, seared the tied and pre-salted 1.3 Kg. roast and then used the bolete liquid and some mushroom broth to braise. The surprisingly best part of this were the mushrooms which absorbed a lot of flavour from the braising liquid. Served with potatoes and carrots and a tomato in the broth during reheating. Enjoyed with a pint of Propeller Mocha Oatmeal Stout.

@Dejah I envy your access to pickerel. One of the tastiest freshwater fishes. Which brings we to question whether you do or can get smoked Lake Winnipeg Goldeye. Back in the day when my father travelled to Winnipeg with the CPR he would always bring back a cooler full and it was one of my favorites. It's something I haven't had for ages.

First signs of indoor tomato germination:

Mushroom, aged cheddar, green onion, blood sausage, egg and tomato on WW. Orange and V8 to accompany.

Quick dinner: chili with an avocado, tomato, arugula and iceberg salad and a cheese biscuit. With an IPA.

Thanks for the offer however I am retired and no longer have access to a lab 😇 I've owned an end grain maple cutting board for 26-28 years, maintain it with BooS oil, and I'll most likely leave it to my heirs.

'Green' breakfast wrap: eggs with green onion, jalapenos, arugula. iceberg, old cheddar and Cholula Green.

My educated guess (as a chemist) with the caveat I've read the topic and had a look at their website. I don't know what they actually use in the manufacture of their boards. Using a wood core in the cutting board allows the use of a much 'softer' polymer to encase the board. This results, with usage, in micro-cuts in the coating. With continued use, and not sanding the board down, and washing you end up with the coating delaminating between those cuts. The discoloration is, in my opinion, expected with a 'soft' polymer. Probably why the manufacturer recommended the use of bleach.

I grew up in Montreal (moved to Ontario in 1980) and never heard of it before the late 90's. Now it seems most casual and take out places (including pizzerias) have it on the menu. To paraphrase the old joke: It takes the average person 24-36 hours to turn food into feces. A poutine cook can do it in 10 minutes.

You aren't missing anything.

@DianaB I'm unsure under what conditions you're starting your peppers so my $0.02 for what it's worth. For some varieties of peppers germination is very dependent on a higher temperature than say tomatoes. @heidih 'mini greenhouse' suggestion is similar to my method where I overnight with a sheet of plastic to hold in the heat and moisture and remove it in the morning, check the moisture level and mist if necessary. Hope this helps. Good luck with your gardening season.

An oyster po'boy and a muffaletta sandwich eaten while visiting New Orleans.

Kimchi potstickers, shrimp in chili oil and green beans with mushrooms. Dry apple cider to accompany.

Yesterday's breakfast. Egg, mushroom, green onion, Thai chili and old cheddar on toasted WW. Orange on the side. Woke up to an overnight snow dump which is forecast to ease off early afternoon. Expecting 25-30 cm. Breakfast this morning was a potato, mushroom, red pepper, green onion Cajun seasoned hash. Enjoyed with eggs (too bad about the one broken yolk).

Reverse your procedure: zest first then halve and juice.

Here is something I do. I'll regularly zest (micro-planed) oranges, lemons and limes. Example: orange for breakfast: scrub the orange, dry, then grate the zest onto a small square of cling film then close up like a Hershey's Kiss. Freeze. Enjoy the orange with your breakfast. Same for lemons and limes. Works for me.

I started buying from Incredible Seeds when I moved here last June. They fit well with my gardening philosophy/approach and provided a lot of information with respect to dealing with local challenges such as soil pH, pests...etc... I will check out Atlantic Pepper Seeds. Thanks for the tip.

For both tomatoes and peppers my timeline is 6-8 weeks pre last frost. Starting seedlings the way I do gives a lot of wiggle room with regards to final transplanting and I've always been an 'err on the side of caution' type of gardener. Good luck with your season.

It's starting. Planning the upcoming season, assessing what I'll need.....and so on. Started tomato and hot pepper seeds today.

@lindag And that soup is going to taste even better today after an overnight rest.

@C. sapidus Sometimes repurposing ends up better.