Senior Sea Kayaker

Beet greens, cukes, first bush beans, Chioggia beets (small but I grow beets for the greens), zucchini and fresh garlic.

Post garden browse breakfast wrap of eggs, mushrooms, zucchini, shishitos, cheddar, green onion, cilantro and a splash or five of green Cholula. Small salad of cucumber, tomato, shaved radish and Chioggia beet.

Early morning when it's still cool post garden check breakfast. Egg, shrimp, green onion, Thai chili and coriander 'scramble' on a WW muffin, small salad of baby lettuce, cucumber, tomato, radish and beet. With a shot of freezer gazpacho and a peach.

We believe it's gold mound spirea (Spiraea japonica). Don't know how it got there. Cheers.

I don't know what that plant/flower is named and there is a lot of it around. I'll ask my neighbor if she knows. It does attract a lot of pollinators and the blueberry patches near are very productive.

Eggs (whites incorporated with mushroom, onion, zucchini flower, Thai chili, garlic chives, cilantro and globe basil), sausages and focaccia 'soldiers'. Withe a mix of watermelon and the first of the Niagara peaches appearing in the local supermarkets. A big breakfast as I'm planning a long day of work in the garden and a long hike/forage.

Some foraged sour cherries. I ended up freezing these and using later on in the season, if I get some good habaneros and reapers, as a component of a hot sauce batch or two.

@Shelby Everything looks very good however that fish crusted with pork rinds really interests me. Technique?

Omelet (with leftover duxelles incorporated into the eggs (accounting for the dark colour but tasted fine) with a filling of zucchini, feta, green onions and dill). Leftover colcannon repurposed as potato cakes with sriracha and the first garden tomatoes of the season (Gold Nugget).

Yesterday was garlic harvesting day. As I was taking the photo I heard that familiar buzz, did a quick turn, and finally got a shot of the fastest 'grab and go' diner.

Great snorkelling photos.

Stir fry of chicken, shrimp, mushrooms, snow peas and shrimp roe noodles with fish sauce, chili crisp oil and finished with green onion tops and cilantro. Served with a 'lassi' of pineapple juice and whole yogurt.

Yesterday I baked a focaccia with duxelles divots and flavoured with some summer savoury. I used it to make an egg, blood sausage, tomato, lettuce, cheddar, green onion tops and tarragon breakfast sandwich. Some very fresh raw sugar snaps, a mix of kiwi, watermelon and sour cherries and a V8 on the side.

Just curious. How thick was that steak?

Please post your impression/opinions of the book. My overall take is that I thought this type of fusion cuisine for the sake of fusion had had its day.

That is 'cacio e pepe e chili crisp' made with a pasta I'm unfamiliar with, malfalde, and draped over what I presume to be a chopstick 🤨.

I picked this up from the library on Saturday: Dan Pashman's 'Anything's Pastable'. I'm on the fence with this one. There are some interesting recipes however there are some I would consider pretty bizarre. Not a cookbook I would buy.

Picked these on a walk yesterday so had a lazy breakfast of the raspberries with yogurt and coffee. Blueberries are a week or two away so only got the odd ripe one and a few saskatoon berries and sour cherries.

Thanks for the market tour.

Roasted dry rub chicken thigh, colcannon, coleslaw and tomato with a Steam Whistle pilsner. Days have been in the mid 20's and nights in the mid teens and the humidity has dropped so hot food is palatable again.

Eggs with mushrooms, onion, peppers and herbs (incorporated into the whites) with toasted naan, a mix of watermelon and orange and a V8.

The long cure is because I start with a side of salmon, trim it, cut into two equal length pieces, apply the cure to portions and 'sandwich' the cure and weigh it down. The skin is left on and the salmon is turned over appr. every 12 hours. The cure is salt, brown sugar, fresh dill, black pepper and smashed mustard and coriander seeds.

Agree on the weather. I cure my salmon for 4 to 5 days and do weigh it down. I judge the end time by the amount of liquid given off and the firmness of the salmon.

Too hot and humid to cook yesterday and hot food was the last thing I wanted so gravlax, Boursin, cucumber and tomato with naan. Today should be more pleasant as we're seeing the humidity drop.

Not mentioned however wouldn't this be a simple tool to eat congee with. Suck up the rice gruel and fish out the additions. Who knows? Maybe that's a use that hasn't been accounted for 😇 and may account for the popularity of the tool. Sometimes it's fun to take the piss out of the pompous.