Dejah

@Duvel's chili dogs had me jonesing for a hot dog. Had Costco Polish Beef Weiners in the freezer, a couple of small buns, and some Cavendish tater wedges = supper. I Iove raw onions on mine. Hubby just likes sweet & spicy mustard. Had to use up some bags of berries in the freezer to make room for the Xmas prime rib roast I picked up yesterday at our Co-Op grocery. I also had one more package of pastry in the freezer, so I made a berry pie. If you're familiar with Burton Cummings of the band, The Guess Who, you'll be able to fill in the blanks in the following lyrics to know what kind of berries I used 😉 "Moose Jaw, Broadview, Moosomin too Runnin' back to _________________________ Red Deer, Terrace, Hanna, Medicine Hat Sing another prairie tune Sing another prairie tune"

Tofu skin, lotus nuts (ran out of the usual gingko nuts with this soup), and pork rib soup was pretty filling. Good thing we had that around 5 pm. Around 8 is our usual supper / dinner time. Sauteed some shrimp, Char Siu, various vegetables and had that over chow mein. Made the Char Siu yesterday for the freezer, mainly for wonton soups and Hot'n'Sour soups. Old habits from restaurant days - I must have Char Siu for these soups, etc.

Busy day so Ninja Foodi came to the rescue with Black Bean Garlic pork ribs. Not sure what's going on lately, but every time I've stir-fried bok choy, they've turned out tough! Baby Shanghai Bok Choy - same problem!

Roasted a small chicken for supper. Thai lime leaves and butter were tucked under the skin. Roasted acorn squash and beets at the same time. Stuffing was bread, celery, onion, poultry season, Italian sausage and dried cranberries and pumpkin seeds (the latter 2 from a salad kit). Extra stuffing was spooned into the roasted squash.

I bought several bags of Green Giant peas and of mixed vegetables. Diced carrots tend to be, as you say, strange texture. They are tender, but are almost a bit rubbery? The carrots in the post with the shanks may be misleading as I added fresh carrots. Giving freeze vegetables a break today! 🤪 Single rib prime roasted for two! Roasted carrots, cauliflower, Brussel sprouts, sugar snaps and mushrooms (latter 2 veg added when other veg were nearly done) Made scalloped taters, which have been absent from my table for some time. I was at Sobeys the other day. Walking by the hot food, i saw scalloped taters and they looked lovely. I put 3 serving spoonfuls in a container, without looking at the price. The clerk sealed the container and weighed it for price. It was $12.60! I told her to keep it! So I just had to make some myself tonight.

Food porn! ❤️

'Twas a lovely day out, around 0C and sunshine! Worked on Xmas decor all day, then made supper in the Ninja Foodie. Braised lamb Shanks in Coconut Milk and Cardamom (coriander, cinnamon, cloves, chili, ginger, garlic, and I added some dried curry leaves. Eaten with basmati rice and more freezer vegetables 😁

Sorry for not clarifying. As Anna said, it is calf liver. We can get chicken livers, but I am not fond of them. My kids, on the other hand, love them wrapped with bacon, etc. My hubby and I both love lamb liver, but they are hard to come by unless we go to the abattoir. Used to get them readily when we lived in a rural community with a friend who raised sheep. Pig liver not a favourite other than when my Mom used to make it!

Sobeys had fresh liver in the weekly flyer. I had to drive across town to get some. The liver was sliced thick, and had just the right amount for the two of us. Lived breaded with cracker crumbs and pan fried. Took the liver out and kept it warm in the oven. Stir-fried sliced onions in the same pan. Eaten with gravy, bok choy and sweet tater.

Very happy that Moe is out of the hospital and you both finally got home. B.C has had such a terrible year, the pandemic, the forest fires, and now the massive flooding. We have been watching and worrying about our friends and family living out west. The devastation has been so horrific. Now that Moe is back under your culinary care, his recovery will be on the up and up! With roasting the NY strip roast, do you cook low and slow? I have never cooked one; have only ever cooked prime rib.

You keep beans in the bedroom?!🤪

@rotuts @JoNorvelleWalker @heidih et al: I find the frozen mixed veg really handy to have on hand for soups, pot pies, etc. I always rinse my frozen veg with cold water before microwaving. But now, if I find they have dried out a bit, I'll remember your advice, @rotuts to rinse! Just as a side comment, my daughter got an English Golden Retriever in the summer. Her husband is a boxing fan, so they named the pup Butterbean! He is called Butters for short. Here he is, meeting the elder in the family: Lily, the 12 year old Great Pyrenees! Butters is very respectful to this "auntie". Supper tonight was steamed leftover wonton filling (pork, shrimp, waterchestnut) with added Chinese sausage and dried salted turnip, stir-fried "veg crisper", and jasmine rice.

My hubby, our 3 kids, and I all love the "Dace" in black beans. When they were young and we went camping on a shoestring, a couple of cans of this with rice was an economical meal. As grown ups, they still love this, but haven't been able to get their spouses onboard;-) For a couple of years, the product was taken off the shelves because of what liuzhou said: "There have been intermittent reports over the years of this product containing minute traces of malachite green, a chemical with carcinogenic properties although it is generally considered the levels are too low to constitute any danger" Then it came back on the market without the black beans - not a favourite then! Now, it's back in full force, and we all keep several cans on hand just in case;-)

It's been SO windy here the last 2 days, wind @+75 km/hr, with gusts at +100 km. Thought I might have ended up at @Shelby's table (Kansas?) I wouldn't mind with the fare that she puts on her table! Instead, I made Chicken Cordon Bleu with a whole grain Dijon mustard sauce. More Cavendish fries that I add the leftover toasted Panko crumbs on top. Had picked up lots of bags of frozen veg, and they are so handy when I don't have a good variety of fresh.

And you are welcome at my table anytime you want to venture north! You mentioned nuances of dialects faced by interpreters, I worked for a company down in Tuscon, via 3 way telephone for many years. This was a service for Tosianese and Cantonese speakers all over the USA. Cantonese not so much, but Toisanese varies from village to village! It's particularly difficult in the early mornings, like 3 or 4 am when my brain is hardly awake. Now, the difficulty of nuances is not so much in dialect, it's what my husband interprets as to what I am cooking for supper. LOL!

What to do with a massive amount of leftover roast pork? Give most to the grandson and his GF. Tonight, I used some cubed in a green curry with eggplant, sugar snap peas ('cos I had them) and some frozen peas. I love curry leaves, so tossed some in. It was all made in one pot, and we enjoyed it with some diced tomato, cilantro, and jasmine rice. The rest of the pork will be eaten as sandwiched for lunch!

Picked up a skin-on bone-in pork shoulder roast. 8 hours @250, then blasted after @500FR t6o blister the skin. SO much meat! Son and grandson will be up to grab most of it tomorrow. Roasted Japanese sweet tater, carrots, and zucchini spears. Had Lotus Root and dried octopus soup for lunch earlier in the day. After 4 hours: After 8 hours @250F, then @500F for 10 minutes Gravy & apple sauce Lotus Root and Octopus Soup

I envy Ann_T's supplier of halibut. When we do get it in the supermarkets, it's usually very expensive. We do get a steady supply of baby pickerel. The fisherman from Lake Winnipeg comes to our city 3 times a year, and we pre-order fillets and whole dressed pickerel to make sure we get our supply. Besides fish'n'chips, I also like to steam fillets or the whole fish. This week was fillets, steamed with ginger and green onion, soy sauce, then splashed with hot oil just before serving. Tonight, we had Chinese Style Braised Beef & Daikon in the IP. The sauce was slightly sweet with rock sugar, but savory with soy, oyster sauce, Hoisin, Chu Hou sauce, ginger, tangerine peel, star anise, and bay leaf. I had a small chunk of chuck roast, but I would have preferred beef short ribs or brisket. The gravy was great with rice, and stir-fried green beans was the side.

Good input on Ho Fun. This was the first time I've had REALLY good results with the fresh noodles. I got these in the city. Like all the packages, the noodles are always packed so tightly, in layers. This time, I was patient, opened the packages early in the day and let them warm up to room temp. Then I took the time to take the layers apart, then separated each noodle if sticking to each other. The trick IS to separate ALL the noodles. I use my well seasoned 16" carbon steel wok, heated up on Ultra-High on the cook top, coated the bottom and sides with cooking oil, heated the oil until barely smoking, then tossed in ALL the noodles. Tongs are good for turning the noodles with a metal spatula. The noodles didn't stick and I got Wok Hei. Tossed in the other ingredients, then little sloshes of sweet soy sauce at the end. That's all the liquid I used. I was very happy with the results this time. I was giving up on using fresh noodles, and had been using the re-hydrated dry noodles. NO COMPARISON! Now that I've had some success, I can stay with the fresh noodles.

Winter has arrived after a splendid spell of fall weather! Got snow on Wed, Nov. 10 and more expected all week. Some meals the last few days: Chicken, Beansprouts with fresh Ho Fun Breaded Pork Chops in Mushroom Gravy. Eaten with baked sweet taters, butternut squash, and stir-fried sugar snap peas. I use an app from Superstore, and have found amazing deals when I check around 7 am! Last week, it was 7 packages of fresh boneless duck breasts with 2 days left before "Best By Date. This last couple of months were my first experiences cooking with fresh duck. Where have I been! The first time was with Honey Ginger Soy glaze. This time, it was Blackberry and Chipotle sauce. Now we will have to work on cooking them just a little less;-) Not sure we appreciated the surprise of the hard seeds in blackberries! Worked outside with Xmas lights and winter arrangements, so a quick meal was in order: Shake'n'Bake Chicken Legs with BBQ Glaze. Can't seem to find this S'n'B in any stores this past year! Will have to do a Copy Cat version. The extra thin fries are by Cavendish, which I bought by mistake. They were good! Another of my favourite shopping experiences is at Safeway. I usually check the meat cooler early in the morning, and quite often, I find packages of lamb chops with reductions of $3 - $4 for a package of 3 - 4 chops. I stockpiled, and last night, we enjoyed some grilled on cast iron pan on the stove. Just replaced my old JennAir cooktop with a KitchenAid Glass-top. Not as happy with the glass top but the Jenn-Air bare coils is no longer available, it seems:-( The downdraft worked fine, but still nervous with the glass top. We've been enjoying the Cavendish brand fries. These were garlic and rosemary seasoned.

Sending good recovery vibes to Moe. Hope he'll be home soon under your nourishing care!

I do a version of this, with lemons and oranges. Great for company or just for leftovers!

Last supper of October: Braised Pork Stuffed Bittermelon with Black Bean Ginger sauce. Every once in a while, we crave bittermelon! Started November with something softer: Tofu with Pork in Toban sauce: Quick version of Mapo Tofu Went out to a market garden and picked up a couple of Musquee de Provence Pumpkins, Butternut Squash, Acorn Squash, etc. I have never stuffed anysquash, so this was a first. Unfortunately, I chose the pumpkin and didn't read thru' the instructions first. However, we don't eat supper until 8 pm, so we were fine. But I had wanted to share portions (BIG PUMPKIN!) with our bachelor neighbor and my brother. They will eat theirs tomorrow! Thankful my oven is big! Stuffing was lean ground beef, bell peppers, onion, fennel seeds, smoked paprika, garlic, red pepper flakes, and cooked multigrain & brown rice. When the pumpkin was cooked thru', I put shredded Habanero cheese on top and under the broiler for a few minutes. We enjoyed the taste of the pumpkin, slightly different from regular pumpkin. Should have another meal out of the meat with lots of pumpkin leftover = soup!

Using Superstore Flashfood app, I can often pick up salmon @50% off. These are Fresh, Skinless Farmed Salmon. Instead of $29.00 for the huge fillet, I paid $14.90 for 3 meals worth of fish. I cooked up the thickest portion with Thai flavours, and the thin ends with Maple glaze (for lunch today). I haven't cooked duck much, but I picked up a couple of breasts @50% off, again using Ss Flashfoo app. So, I searched for recipes and found Pan-seared Duck Breasts with Ginger Honey Soy Glaze. A friend gave me a jar of Ginger Honey, so I used some of it and augmented with grated fresh ginger. I am encouraged to try again! A friend tried her hand on Durian in Short Pastry. We got dessert! We love anything Durian. We get frozen baby pickerel fillets from Gimli, Mb, 3 times a year, when the fisherman comes into town. I buy whole dressed pickerel and fillets. We just ate the last lb of fillets, and are awaiting the next shipment in a couple of weeks. I had also picked up some PEI mussels cooked in white wine sauce from Safeway. So together = supper! I had saved some of the "gravy" from our previous Coconut Curry Chicken meal, and that was great on new taters.

I do that with chicken wings for the air fryer. Amazing!