Jensen

Or, is it the recipe on this webpage?

If it's too close, you could PM it to me...

I am thinking that this might be one of those threads that would work nicely as an extended thread. I know I get a lot of good ideas here, as well as the dinner thread. ← I agree! Binkyboots, can you share your recipe for the baked onions?

Bella, there are instructions on using ImageGullet here.

More on the bean soup theme... Cranberry beans with sui choy and arugula

* roast potatoes in it * Yorkshire puds

I've only ever seen a picture of the perfect burger but, as I remembered where it was all these months later, you might agree that it made quite an impression on me. From Laksa's foodblog

Crab pot stickers???? Sign me up!! ← Yeah, that was my thought too... Maybe "Canadian cuisine" is made up of other cultures' dishes made with distinctly Canadian ingredients. I like that idea...the culinary mosaic!

Tonight's dinner was Provencal-style beef stew served over garlic mashed potatoes:

Today's Toronto Star has an interesting article on Canadian cuisine at Rideau Hall.

Definitely, if one is fighting a cold, no pasta. No dairy for me for the same reasons! There's nothing quite like a big bowl of ramen or udon when you're a little under the weather. Hope you're feeling better soon, Tana. There must be a sauerkraut synchronicity thing going on. Last night's dinner was sauerkraut, cooked all day in my slow cooker with juniper berries, bay leaves, and cloves, kielbasa, roasted potatoes, and roasted Brussel sprouts. No pictures. Too hungry

I had only one pregnancy and didn't have any morning sickness whatsoever. But could I eat! The biggest foods on my "got to have" list were Japanese food (anything that any Japanese restaurant anywhere in the world would sell, I'd eat) and Greek food. Mostly Japanese food though. Guess what the Spawn's favourite food was when she was a wee one? Yep. Japanese...

You've convinced me that it's worth looking at. And I don't do reality TV!

I also do the potato thing or, sometimes, I will break pasta (usually spaghettini) into the pot. The starch from the pasta will add body too.

Ah, yes. The Carnivore Plate...

I avoid them because, generally, the food quality is so poor.

Great blog already! I'm still trying to find somewhere that ships those mugs (I wonder if WHSMith has them?) and trying to figure out how I can eat some of those flapjacks!!!

Soup for lunch and soup for dinner...ramen!

Mostly because my rate of loss has slowed down. Between July and November, my average weight loss was around 1.5# per week. For the past month, it's really slowed down...around 0.5# per week. I thought that maybe trying something new would force me to pay more attention to what I was eating. Wayde had said earlier this week that he thought the portion sizes were creeping up so I know I'm not paying as much attention to things as I used to. (Anything to avoid exercising!!! ) Heh. AT least I didn't post my "before" picture...

These particular ones are from an Asian market on the other side of town. I've bought them before at my suburban Raley's (although I damn near died of shock when I saw them on the shelf!!!) but there wasn't nearly as much meat on them as these ones. I love 'em.

And the final meal is now done. The one thing I really like about making this ramen is that I can make it all in advance and then just assemble it at the last minute. Here are the bowls with the noodles: I decided today that I would try Core for the coming week. So, instead of using up some leftover rice noodles from last night, my bowl contains buckwheat soba noodles (a Core food item). Wayde will be away on business next week so there's one less food preference to deal with and I'm hoping I can just bully the Spawn into eating what's on her plate. It hasn't worked yet but you never know... To the noodles, I added the meat from the neck bones, some lightly steamed Shanghai bok choy, and some sui choy. Normally, I would also add bean sprouts but I didn't seem to have any in the fridge. For the broth, I add tamari/soy sauce and miso paste to the pork stock. I think for traditional Hokkaido-style ramen you should add red miso but my local Raley's only carries the white miso. Once the broth is at a full boil, it is ladled over the noodles and vegetables: I like this with a garnish of kim chee as well. Too bad I ate all my kim chee last week! I guess that's it for me! Thank you all for looking in; I hope it was enjoyable for you. If anyone continues to be interested in WW, pop on over to the WW thread. The whippets all came to the gate to say good-bye... (Although, I'm pretty sure Streaka is saying "Feed me".)

I actually got a lot of meat off these bones...more than I usually do. The texture can be a little "weird" and often the flavour has been sucked out into the broth, but I think it still adds something to the meal. Thank you. I didn't mention the not driving part this time around but, yeah, it cramps my style somewhat. I did buy an electric scooter a few months ago, that I use for trips to Trader Joe's and to Raley's. I plan on moving up to a Vespa (well, I have my eye on an Aprilia Mojito to be exact) and, if all goes well, perhaps then to a car.

I had a very simple squash soup for lunch: 1 cup Kuri squash, pureed 1 cup low-Na chicken broth 1/4 onion, sweated just a wee bit 1/8 tsp. garam masala a sprinkle of cayenne It was very tasty.

I'm guessing something soupy and yeasty. Possibly even foamy. Try it! Find out for sure!

Yeast won't give you the culture you need for yogurt; for that, you need specific bacteria. L. Bulgaris is one. More info on the Yogurt-making @ home thread.