Senior Sea Kayaker

I'll briefly address the brief pedantry. By my mid-twenties, at the time of my first encounter with sushi, I had been fishing for almost twenty years and I knew a bit about fish. In addition our hosts graciously explained exactly what we were being served and how to enjoy it. So the fish was raw which was the point of the post.

After reading through the topic, and sharing many of the above food discoveries, I would have to say my most memorable would be my first experience with sushi. Back in grad school I was part of the U. of T. Kendo club. We were affiliated and practiced with Toronto's Japanese Cultural Center. After a tournament at the Center we were hosted to a lunch which featured sushi. At that time the idea of eating raw fish was, to me, bizarre. Since not trying would be considered insulting to our hosts I took the plunge. Wow! Never looked back and to this day is still one of my favorites.

A few dinners over the past week. Cheeseburgers with oven 'fries' and chipolte herb mayo, tomato salad served with a local cider. Roasted chicken thighs and sausages over chickpeas with peppers and sweet potatoes. Tomato and mixed green salad. Served with a Unibroue Belgian style wheat ale (surprised to find it here but I'm not complaining).

A few breakfasts during a hockey filled week. Chili and herb eggs, house sausage, tomatoes and ww toast with apricot jam. Blackberries on the side. Seafood chowder with hot sauce and chives, cheddar biscuits and blueberries and cherries in yogurt. Egg, sole and greens sandwich with blueberries and cherries.

For the pea soup, and it's pretty much the way my French Canadian grandmother, mother and now all my siblings make it: The only really essential components are a good meaty ham bone, herbs such as thyme and sage, lots of black pepper, very finely diced mirepoix (so it melts into the soup) and yellow split peas. Always a huge batch and it freezes well.

We didn't have our own turkey this year as we were guests for a turkey dinner. When we do we always make soup and if enough meat pot pies (IMO better than the turkey dinner)/ Ham this year so yellow split pea and ham soup.

A few recent breakfasts: Egg, sole and spinach sandwich and an and egg, shrimp and greens wrap.

Made 2.5 Kg. of spicy roasted tomato sausage yesterday. I used @ElainaA slow roasted tomatoes as the flavour base with additional garlic and herbs. Turned out quite well.

A pretty simple dinner yesterday. Local hardshell lobsters. Steamed and served with a tomato, cucumber, spinach and blue cheese salad. These were large enough for leftovers.

@Dr. Teeth If you can find it watch the movie. A fun indie Christmas film.

Saw Marie Sharp's Scorpion and Habanero sauce in the grocery store last week and on a whim picked it up. Still unopened.

@Smithy Thanks for the kind words. The blueberries are wild foraged berries frozen for use over the winter. Finished the season with 14 medium ziplocks with 10 remaining. According to my BIL he foraged the area when he was a child (more like tasked to go pick 🙂). The tomatoes and lettuce are grocery store produce and are must haves in the house. One thing about Christmas is this: Panettone, in my opinion, make the best french toast. Served with sausage, blueberries and blackberries. And finally today's breakfast: We hosted my Mom's 89th birthday yesterday so leftovers with an egg on top.

I have to agree with you on cuts. Friends of mine who hunt always grind everything except for the tenderloin and maybe a roast or two. I used to watch my uncles break down deer with little more than knives and a hacksaw. They also did a pig every year but that's another story. I've broken down lambs in the past and since it's pretty much the same anatomically I'd like to have a go. Now I just have to convince one of my friends......

@Kim Shook Nice winter scape but it did result in a nine hour power outage and a lot of plowing and shoveling 😁 You and your family keep well.

Today's snowstorm special: lettuce, tomato, black pudding, egg and pepper jack on toasted dark rye with tomato juice, blueberries and coffee.

I've owned a horizontal 5 lb. piston stuffer (Italian made) for about twenty years. Well designed, easy to clean, and a breeze to use. When I started I used my grinder to stuff casings and it took a toll on both my patience and the grinder. Definitely recommend.

I picked up a bottle of Cholula green pepper sauce yesterday to give it a try. To my taste it's mild with a very nice flavour. Had it with scrambled eggs this morning and will soon try it on fish tacos. I'll pick up a bottle of the red on my next shopping run and give it a try.

A couple of recent breakfasts. Breakfast sandwich of egg with herbs, tomato, gravlax and arugula. I made a batch of gravlax for the upcoming holidays and after slicing the scraps are utilized where appearance is unimportant. Wild blueberries with yogurt and coffee. Shashuka with bagel shaped ww bread. Took a bite first. 😋

Siracha seems to have disappeared. The others are available locally. Haven't tried that one however a Jamaican brand readily available here is Grace's of which I like the Scotch Bonnet Sauce.

Agree about Frank's. I'll be on the lookout for El Yucateco. Just curious. Is the opposum a Jed Clampett quote?

I ran out of my favorite day to day sauce last week, Valentina's, and found it out of stock in the area. This is my current pantry stock of unopened sauces (all Canadian) and all too hot for day to day use: And these are currently in use (again all Canadian): The Damien's sauces are very good (especially the LZ with fish. I also have these jellies. The PC hasn't been tried yet. The Mango Reaper jam is really good when used in moderation (especially with Brie or Liverwurst). I've used many others such as Frank's, Tabasco (and many clones), Siracha type sauces......etc, etc. My question to dedicated and casual users is what do you use and why. I'm certain I can pick up some tips here.

Dinner yesterday evening with friends. Mussels in a white wine, garlic and herb sauce with store bought baguette. Followed by bolete pilaf and salmon (butter, seasoning and dill). There was a salad (no photo) and all followed with a blueberry grunt (also sans photo). Enjoyed with a pinot grigio. The standout of the evening was the rice. Done in the standard pilaf method but using rehydrated boletes and the soaking liquid it was flavourful and very aromatic. A keeper.

Breakfast wrap with pepper jack, arugula, eggs with chorizo and cilantro. This needed some added habanero sauce as the chorizo was not spicy or exhibit any real heat (I live in the land of the bland). Wild blueberries and coffee on the side.

Very much annoyed over this. If a shot is taken, bow or otherwise, it's a hunter's responsibility to follow, find and finish.

Yesterday's dinner: pork chop, colcannon, tomatoes, braised chard, homemade saurkraut and full sour green tomato pickles. Glass of Cotes du Rhone.