Dejah

Another work and cooking session with the grandson. This is working out as he's been a big help cleaning up leaves, moving plant pots, etc. We made wontons for lunch, with ramen noodles. I also tossed in some glutinous rice flour dumplings and julienne daikon. Dumplings were not a favourite for my hubby and grandson. They find the "globs of sticky chewy balls" hard to chew and swallow. LOL! I love them!

Had longer pieces of pork ribs left over from making Black Bean Garlic ribs earlier in the week. Had plans to make Pork Rib Stew with Tofu sticks (Foo Jook) but got busy with other stuff. So, marinated them with Meen See (Brown Bean Sauce) and cornstarch, thrown into a metal pan with a bit of chicken broth, covered with foil, and baked at 350F for 1.5 hours. Juicy tender finger licking ribs. Steamed some broccoli and stir-fried with a few shrimp.

Thanks, Ann_T. The stuffed aubergine turned out nicely. Your beautiful steak gave me idea for our supper last night. A couple of beef tenderloins grilled on top of stove cast iron pan. Baked taters and veg. We love the McCormick's Green peppercorn gravy, made with only water and not milk and water. Tossed in a few shrimp at the end.

Lard always makes deep frying better! It was hard when we had the restaurant. Switching to veg shortening just didn't produce the same results with batter, chicken wings, etc

If for my hubby, those would be FuYu - fermented tofu. He always asks for Fuyu with chicken. Aubergine stuffed with Moroccan-spiced ground lamb. Lovely aroma and warmth in the kitchen on a chilly evening.

🤪😄 No. It would have been "Almond Gai Ding". It's just what I called it this time as I was using up various veg along with what would have been in #32. And NO almonds! 😁

Diced Chicken and Clean out the veg drawer Stir-fry. On our old restaurant menu, this would have been #32, but with almonds. Had none,but I had lots of pecans. Tossed a couple of links of Chinese sausage in with the rice. Had a heavy lunch of biscuits with the clotted cream and rhubarb jam So we had a late supper: stir-fried mixed bell peppers, Shishito peppers, and sugar snap peas in black bean garlic sauce, topped with sauteed pickerel fillet with ginger.

Don't do much baking these days other than the occasional pie. But I really wanted English Clotted Cream, so found a recipe to make it. The had to make scones /biscuits to slather it on! I put 2 pints of whipping cream into a shallow baking pan, and set it in the 175F oven for 12 hours. Cooled then into the fridge overnight. After straining out the clotted cream, it was shipped for 30 seconds for a creamier texture. Amazing stuff! Bakes biscuits and had it with rhubarb jam for afternoon tea.

I swear ALL the leaves on our street landed on my lawn! Good thing I just rake onto the flower beds for mulch before the snow comes on Sunday. So, lazy supper: Had lily bulb and pork neck bone soup first. Followed by Joong from the August wrapping bee! Pulled from the freezer, thawed then boiled for 20 minutes. Some green beans stir-fried with Fuyu, the only way hubby will eat green beans!

Beautiful looking fried chicken. I can almost hear the crunch!

I had arranged a friend to give our 1/4 Chinese grandson Mandarin lessons as I only speak Cantonese and Toisanese. After the lesson, he wanted to cook more noodles. I had made Yaki Udon for our supper the other night, and he wanted to cook some himself. Started by cooking the Chinese sausages, then added the veg and some siu yook (from my freezer). Once done, he put all that onto a plate, cleaned the wok, then stir-fried the udon noodles. Added oyster sauce, light soy, then mixed in the veg and meat. He was quite pleased with the results. We had lunch with his teacher, a former student of mine from China who is now the coordinator of International Students at our local university. I used to always cook extra and feed her while she was a homesick student far from home.

Grandson had asked to show him how to cook Hor Fun (Rice noodles). Fresh noodles that are tightly vacuum sealed are terrible to work with, especially for a beginner. So I soaked a package of dried ones and we cooked them up along with beef and gai lan. He took the tray home to share with his Dad and family. I took videos so he can remember! I have a friend who supplies me with rhubarb from spring to whenever I've gotten enough. She and her husband were regulars at my former restaurant. Val loves #111, Sesame Chicken. Dan loves #108, Curry Chicken. So it was pay back time today! Strips of chicken breast were coated with a mixture of egg and what we used as batter base for our batter shrimp( flour, cornstarch, and baking powder), then coated with ground up soda crackers (cracker meal). The strips were deep fried then tossed into a sesame oil flavoured sweet, tangy, and spicy sauce. I'd used up all the gai lan for grandson's hot fun, so I cleaned out the veg bin and made chop suey for our supper.

Will be steaming the next one!

Picked up a package of Greenland Halibut at the local Chinese grocery. Have never seen it before. I googled and it's also called Turbot. Thought I'd try it @$6.50/ lb. Looked really good. Decision, decision- Steamed Chinese style, pan fried, or ? The package weighted in at just under 2 lbs. Grandson came up after work and took a plate home. I decided to peel the skin off, coat with panko crumbs as grandson would like it better, fried in butter, and finished in the oven. It was wonderful! Picked up 2 more packages today for the freezer.

Lemony Pork Piccata with Cavendish Tater wedges Yaki Udon Noodles with Lap Cheong, Shitaki mushrooms, Yu Choy, carrots, and beef

Sterling Silver Inside Round made into Beef Stroganoff over egg pasta Have had major appliance breakdowns: washer wouldn't spin (fixed on warranty), water tank leak at midnight (thank goodness for alarm sensors!), replaced, now in-sink garburator stopped. Need comfort food: KD with addition of habanero cheese, and Costco Polish Beef weiners for supper.

Great parental care for your Happy Birthday! Lobster rolls look so delicious, as does your crispy fried chicken.

@Marlene: SO happy to see your name and presence back on eGullet!

Got my 5th Covid vaccine along with the higher dosage flu vaccine. As with the 4th Covic booster, I was very tired, sore arm, low fever, and a bit of brain fog. Had pizza and A & W burgers sent in, and slept most of 2 days. 3rd day, all clear other than a bit of lingering soreness at the Covid inject site. So, back to the kitchen, my happy place. Store-bought Pork & Veg Potstickers and Shanghai Bok Choy Coconut Curry Chicken. I had Patty Pan and zucchini squash to use up, so they were added to the curry. Still trying to use up the mismatched sized pieces of lamb shops from the Chinese grocery. Made Vindaloo with a jar of KFI cooking sauce. Last night, I made Lily Bulb soup with some pork bones - one of my favourite soups. Followed by baked Cajun seasoned chicken legs, baked sweet tater, and steamed broccoli with shredded Habanero cheese Our deck was demolished and being rebuilt the last few days. The guys are sons of a friend. One of their favourite treats was custard tarts. I used commercial tart shells, so it was easy to put together some for their coffee break. We had a couple for dessert!

It seems adding beef may be just my Mom's version as she knew my family are carnivores! My Chinese students are always surprised at the addition of meat. I just seasoned with salt and pepper, then add some cornstarch and oil for velveting. Veg are cooked first, then the beef, then mixed together.

Did my first sous vide prime rib! Turned out well. 325F for 4 hours then seared in the oven 475F for about 30 minutes. It was a 2 rib roast. Fed 3 here, then I sent the rest with all sides, etc to older son and family as the 2 adults are down with Covid. The roast and a chicken was to have been our Thanksgiving dinner tonight before second son leaves for Nfld on Sunday. Visiting son also requested Michael Symons Holiday Sprouts, so that was the main side. Tonight was another of second son's favourite dishes: Beef & Tomato with Egg. I picked up a whole AAA Beef Tenderloin on sale at Superstore, $12.99/ lb with 10,000 points ($10.00!) Trimmed it up with 2 pieces for Wellington, several thick steaks, and the trimmings for the stir-fry.

One of the requests from Nfld son was for lamb as he's the only one in his household who eats lamb. So lamb is was for tonight! I had picked up 4 packages of loin chops that were marked down - $5.00 / package as they were 1 day "best Before. Repackaged and stored in the freezer until tonight. I hadn't cooked lamb chops sous vide / reverse sear before, but I'll never do them any other way again! Sous vide 2 packages, 135F for 2 hours, then seared in cast iron pan a minute on each side. Sides were Patty Pan, zucchini, shallots, and bell peppers medley in the air fryer, and mashed cauliflower.

Been away to the big city for our daughter's wedding celebration. She and Scott got married during Covid shut down (4 previously planned dates including the first - destination wedding in Mexico) on the boulevard in front of their house which was under exterior renos. Their contractor was the witness and her Great Pyr Lily was her bridesmaid. LOL! Pretty much had room service at the hotel as we were being very cautious with people not wearing masks. The wedding food was Marche food stations, but I was too busy to take pictures! I was disappointed I didn't have a record of all that was available, but all delicious and beautifully presented. Took the family, minus newlyweds out for dim sum next morning, and I did remember to take a couple of pictures. Granddaughters favourite: sticky rice, baos, and Cantonese noodles Was happy to be cooking back in my kitchen. Son in the above photo and family moved to St. John's NFLD in July, but were able to fly home for his little sister's wedding. He is staying here with us for an extra week. So I made lots for supper: Cream Cheese stuffed chicken breasts, baked taters ( in Ninja Air fryer oven) and steam green beans.

We have both chuck and blade roast here on the prairies. I usually buy these when they are on sale - for stews. Love one pot meals! Singapore Rice Noodles with Bell Peppers, Beansprouts, Shrimp, and Char Siu Another one pot meal: Seafood Stew: Pickerel, Mussels, Clams, Shrimp, potato in Fire Roasted Tomato, Clam Juice. I seared the scallops and plopped them on top after I dished the stew out.

Love the idea of "curry dust" on the seafood! @Shelby: Have never had Teal, but then, I haven't had any wild fowl since my childhood days when my Dad's rural restaurant used to cook for the American hunters that frequented our small town. Another lovely day for more garden clean-up, so an oven meal was good planning! Roasted a big pork butt seasoned with whole grain Dijon mustard and fresh rosemary stalks. Tossed in sweet taters for the last 45 minutes. Eaten with "high fibre" frozen vegetables. Sent half the roast down to grandson, and we will still have some for lunch tomorrow.