Senior Sea Kayaker

Toasted ciabatta roll, lettuce, tomato, pollock filet, scrambled eggs with green onions and Thai chilis and aged cheddar. This was a nice combination.

Breakfast this morning. Semi-soft eggs, pickled herring, tomatoes, green onion pancake (out of naan) and a blood orange. I found a local producer of pickled herring and it's quite good. Not cloyingly sweet like some I've had. With a dollop of grainy mustard.

Movie night dinner. Beef dip sandwiches and salad. Simple and satisfying prior to watching "The Menu".

Technique with the bags is to roll the bags down, put in 5 cm. of whatever starting mix you use, use an awl or something similar to punch holes in the bag, then seed. The trick is as the seedling grows you can pinch off lower leaves, roll up the bag some and backfill with more mix and so on. When time to harden off and transplant you end up with a large root system.

Host's note: this post and its immediate responses were moved from the topic Collecting Bones and Scraps for Stock. Interesting topic. I do wash and reuse ziplock bags. The twenty bags of berries I froze and have been using over the winter will be reused next season. I hadn't thought of the inner/outer bag and have been wrapping usable portions in plastic wrap. It's a good use of something that usually gets tossed. Something for Canadians: if you buy your milk in plastic bags the bags are pretty tough and make excellent freezer bags for small portions (close with elastic bands). I'll be using my accumulated stash when I start my tomato and pepper plants indoors (great for developing large root systems before transplanting outdoors).

Yesterday evening's dinner of commercial oven baked pollock filets and a Greek salad. The filets were nothing to write home about so they'll be repurposed in breakfast sandwiches. A liberal application of hot sauce helped.

Omelet with mushroom, green onion and blue cheese. Toasted ciabatta with apricot jam and the obligatory blueberries. I used a minimal amount of blue cheese so it was a backdrop rather than a dominant taste which worked out very well.

I have 'Into the Vietnamese Kitchen' and 'Asian Dumplings' by Andrea Nguyen. Both get used and have survived two book clearouts\purges 😋 I never purchase a cookbook before I either borrow from the library, read abridged segments online, check it out in a bookstore or borrow from a friend before deciding whether it's a keeper. 90% usually aren't.

Quick dinner after a long day. Roasted chicken legs (with Cajun seasoning )and potatoes, salad not shown.

Finally all caught up reading five days of posts. Looks like we'll be snowed/iced in today so a quasi lazy day. Some recent breakfasts. Eggs, tomatoes, toasted naan and blueberries: Soft scrambled eggs over leftover pan fried noodles, peas and mushrooms, sausage and orange and grapefruit: Maple french toast with blueberries and blood orange:

I don't want to stray too far off breakfast as the topic but I'll just say Montreal style and New York style are both very good and I'd be happy to be able to obtain either here (only grocery store bagel shaped bread). Preference is simply where you're from.

@weinoo Don't rub it in re. real bagels 😋 I need real Montreal style bagels and not bagel shaped bread.

Today's breakfast: soft scrambled eggs, sausage, baked tomato (with blue cheese and herbs), WW half bagel with hot pepper jelly and blackberries.

@C. sapidus Or the grandmother rolling over in her grave thinking 'I wouldn't mind trying that'.

Thanks for the virtual break from winter. Great photos.

Lazy day breakfast: shakshuka with toasted naan.

@shain I like your unorthodox (at least to me) frittata presentation. Good one.

I haven't seen it in Nova Scotia however in both Quebec and Ontario one can enjoy either a pizza poutine (fries with sauce, cheese and pizza toppings) or a poutine pizza (a pizza with fries, gravy and cheese curds). I'd love to see Jon Stewart rant over that (if you haven't seen it check out his Chicago deep dish pizza vs. New York slice rant).

@Dante I had to look up what a 'chopped cheese' was and it looks like something I'd like to try. @Shelby Yes on wings with sauce on the side. I've never really understood why someone would spend time getting nice crispy wings and then ruining them by tossing them in sauce.

Egg, bay scallops, tomato and greens on a WW bagel. I used 2 Thai chilis (1 would have been sufficient) and garlic chives in the egg. Blueberries and blackberries on the side.

That takes me back. I was in Egypt in December of 1990 and spent most of the time in Sohag in the central part of the country and ate a lot of khoshary, mostly for lunch. Ful medames was the standard breakfast (usually with a hard cooked egg or a very thick yogurt cheese). These were tasty and nutritious dishes but what I remember most was the smell of the freshly baked bread and the sight of it being delivered by men on bicycles balancing full open trays on their heads or across their handlebars (which our Antiquities Ministry hosts didn't want us photographing because they felt it didn't reflect 'Modern Egypt').

@Kim Shook The mushroom agnolotti in mushroom sauce gets my top vote.

On the rare evenings when my mother wasn't cooking (she was doing the Avon Lady thing) my father would cook for us. He could make two meals really well. Beans and fried baloney or home made french fries with fried baloney. He had a lifelong love for baloney that none of us really shared.

My sister and BIL were over for dinner yesterday evening so I made a chicken ballotine with a spinach, duxelles and feta filling. Pre-roast (technique could have been a little better): Rested and sliced: Served with mushroom kasha done pilaf style, green beans and carrots, followed by a salad course and finished with tiramisu and coffee. Cote de Rhone to accompany. My plate (while everyone was seated and waiting for me to stop playing with my camera):

This is really good to know. I can now buy a case of oysters (at a significantly lower cost) and enjoy them when wanted.