Dejah

Congratulations on your 51 years anniversary, @Ann_T. Beautiful steak! We celebrated our 58th on the 29th. Just the 2 of us for supper. Picked up bone-in strip loins on sale at our local Co-Op and some beautiful corn and new taters my niece dropped off. Tossed on a couple of shrimp, and it was our Surf and Turf. One of our Chinese elders gave me a beautiful bittermelon from her garden.Stuffed that and a couple of bell peppers with ground chicken, pan fried then quick braised in black bean garlic sauce. Eaten with Jasmine rice. Beginning of fall work out in the flower beds. Was happy to have had this small pork butt roast in the freezer. Thawed, rubbed with whole grain Dijon mustard and fresh roasemary. Roasted while I cleaned-up more garden stuff. Thawed a bag of frozen mixed veg and sauteed them in the roast pan juice. A new potato and the usual container of apple sauce!

Some meals while peeling and slicing mountains of apples from a neighbor's sole tree! Thank goodness for the apple peel and slice unit! Over the course of 2 days, I made 9 of these 5 x 9 foil pans. All gone to friends and family except for 2 small bowls for ourselves. Canadian Cheddar Cheese Apple Crisp. Recipe was from a label on E.D Smith apple pie filling many years ago. Chicken legs on sale - easy meal with Shake'n'Bake BBQ seasoning, fresh corn and a salad with watermelon and feta and a few stray blueberries Sampling of the apple crisp with ice cream Beef, Tomato & Egg stir-fry Creamed salmon and Mac'n'Cheese One of my hubby's favourite dishes, the first traditional Chinese dish I cooked for him 58 years ago! Steamed ground beef & Sechuan preserved veg Another of hubby's favourite desserts: Durian pancakes We have a small restaurant in the city that makes the best prime rib. We are friends with the Greek owner and chef, who is 79 years old and still going strong. We went out with family visiting from Burnaby, B.C, and they always want to go to Albert's for prime rib. We all ordered the "princess cut" 12 0z, but we always seem to get the "Queen Cut" 16 oz! Half came home for our supper tonight! NO dessert was needed!

I picked up 8 little lamb chops on our latest app for Safeway/ Sobeys: Foodhero, where items posted are 50% off. So far, it's been main fish, but I got lucky yesterday. The chops were about 1/2 " thick, so would have made a good size meal for 2. However, we had the granddaughters for the day, and our son came at 7 to pick them up. Girls had Wendy's Kids Meal, so I just had to change my lamb chops to stir-fry to feed the 3 of us. I can't believe I paid more for that extra order of fries ($4.99) than for a Kids Meal ($2.99)! Cumin lamb stir-fry with bell peppers, onions, and fresh mint. Eaten with Basmati rice. Did the job!

I use these: https://www.amazon.ca/FoodSaver-Expandable-Heat-Seal-Rolls/dp/B00851QSDO/ref=sr_1_27

Enjoying a bounty of Romano Beans! Cooked some up last night with Fuyu (fermented tofu) - a family favourite. Topped it with stir-fried ginger and chicken breast. Lots of rice needed!

I love it when the Chinese elders in our community give me fresh vegetables. A big kolhrabi made wonderful soup with a couple of slices of carrot and pork neck bones. Enjoyed that one evening, then augmented with a package of fresh lily bulbs for another meal: \ Picked up a single rib roast and supper was ready with new potatoes, corn on the cob, and green beans from another Chinese elder's garden. | Breaded scallops, air fryer carrots, leftover chips and more green beans for supper tonight.

Supper tonight was Fish 'n'Chips made with pickerel. Love curry gravy for the chips and malt vinegar for the fish. Dessert was vanilla ice cream with some conserve! This batch is still fairly chunky. Will need to bring to boil and cook for another 15 minutes tomorrow morning before putting into hot sterilized jars.

Our daughter went into labour today at noon. Tomorrow was her due date! She delivered an 8 lb 4 oz baby boy dragon (2024 Year of the Dragon) at 5:35 pm! ❤️ I was over the moon and couldn't settle down to cook supper OR make more conserve. So it was Domino's pizza delivery, our old stand-by: Meatz Feast and Veggie Feast!

@Shelby: Our restaurant was the only one who made chicken balls this way as we had a big enough staff to devote time. The chicken, both breasts and thigh meat, were cut into bite-sizes pieces, put into seasoned egg wash (salt, MSG), then coated with cracker meal (soda crackers blitzed in food grinder) mixed with 1/4 amount flour. Each piece is well coated and shaped into balls by squeezing in the palm of the hand. The balls are deep fried then put into hot sweet and sour sauce. We used to make a special sauce base by saving the broth from simmering deep fried spareribs (prepared the same way as the chicken balls). Then add some ketsup, sugar, and vinegar. But it was never like the bright red sticky sauce that some restaurants served. Recently, I found a bottled Sweet & Sour sauce that was good enough substitute! It's VH Sweet & Sour Dipping Sauce. I picked it up by mistake when I wanted Mango Chili, which we love.

Temps cooler during the day (22C instead of the 33C ) and at night feels like fall, 8C! My brother has an apricot tree, quite unusual on the prairies. I've been over to pick the fruit while they are away. No freestone peaches or apricots to be had from B.C this summer, but peaches from Ontario are lovely. SO, I've been busy making Peach, Apricot, Pineapple conserve, my grandma in-law's recipe. We've been enjoying some with ice cream for dessert! Our reliable appliance repairman is one of my husband's former high school student. He never sends us a bill as he loves to visit and reminisce. He was also a regular customer of ours at the restaurant. His favourite dishes were Chicken Balls and Chicken Fried Rice, so that's how I pay him! The chicken balls are time consuming to make, so we also had some for our supper. Had our granddaughters up for a day, and they love steak and fresh vegetable. A friend made and shared some rhubarb chutney. It went well with the steak. Had lots of chicken breasts on hand for the chicken balls, so made quick Butter Chicken with a jar of KFI sauce. More fresh peas and Paratha to sop up the sauce. And still more chicken to use up! Was given a fresh kolhrabi from a friend's garden. Made soup, then stir-fried some with chicken and other veg with Toban sauce. And still a bit more chicken to use up along with a kolhrabi

A couple more meals: We have an outlet for meat, etc from Sysco, the company who supplies the restaurants in our area. I picked up a case of 24 Bacon Wrapped 8 oz AAA beef tenderloin steaks. They were very good. Had a crown pork roast in the freezer. Knew it would be some time before we have the family all together, so I cut it apart. Had a meal with pork cutlets, then the rest of the piece, I opened it flat, rubbed it with Trader Joes BBQ Rub and Seasoning with Coffee and Garlic, and roasted it in the oven. Made a couple meals. A single rib, corn on the cob and new potatoes make a lovely meal Shrimp sauteed with West African Citrus Spice (from Silk Road Spic Merchants), fresh peas, new potatoes - quick and easy meal. I tossed in some Panko crumbs and they added a nice little crunch! Temperatures finally down below +30C, and with the A/C on, I made a big pan of Moussaka. Shared 2 portions with a friend and a neighbor, and still have 2 portions in the freezer. We love Moussaka, memories of our midnight meals after performing in Workingmen clubs in Yorkshire area in the '70s! Eaten with chips, fresh peas and beets

August already! So much going on, gardening, visitors, grandkids, and awaiting arrival of new grandbaby in the next few days! On top of all the above, was dealing with tummy issues. Couldn't figure it out until I realized it was the +32C temperatures for a week! Altho' drinking a lot of water, it was not keeping up with the sweating! However, I did manage to do some cooking, and finally some eating. Fresh Lily Bulb soup: good for upset tummy Pork meat balls, char siu and fun see Love stir-fried mung bean sprout - simple with sauteed shrimp Saskatoon / Service berries time! A lot of folks with their own berry patches, whether sask. or raspberry, have had a lot of issues with larvae in the berries. I found a farm close by who spray for the flies that lay the eggs, so I grabbed 4 baskets. Made a lot of pies, shared with family and friends. Our soon-to-be mommy daughter wanted cherry pie, so she got one! Made 6 mini saskatoon pies and some PB roll-ups, a childhood fav.

Used my wonton filling combo: shrimp, ground pork, waterchestnut for stuffed bell peppers with black bean sauce Leftover wonton meat filling with tofu and eggplant with Toban sauce. Made a big plateful, and ate that up as lettuce wraps for lunch next day! I was given a big bag of fresh bean sprouts. I love them stir-fried with lots of ginger and green onion. Topped them with some sauteed shrimp and lots of green onions. I had tossed in a couple of links of Chinese sausage into the rice as it cooked. Love the flavour that goes thru' the rice. All went well with the bean sprouts.

Where have the days gone? Going to take time later to catch up on all the meals posted by eGulleteers. Meanwhile: Thai Basil Chicken with a package of Epicure seasoning from a friend who sells this product. Quite nice and a meal in 30 minutes Singapore Rice Noodles with Shrimp Pickerel and Cavendish Potato Wedges Slow-roasted Pork Ribs Coconut Thai Curry Lamb Shanks Small prime rib roast. Made Yorkie in roast pan

Yes. Most of the brisket is sitting in the jus. Supper tonight!

SO many lovely meals to catch up on! A few from my kitchen: Steamed chicken with Shitaki Mushrooms and Chinese Sausage Moroccan Seasoned Veal Kafta Father's Day Surf & Turf, with Rhubarb Pie a la mode for dessert Made my former restaurant's #13, Sweet & Sour Ribs for a good neighbor who helps us out with lawns, etc.

I bought a big chunk of beef brisket. Cut the thin end for stew, the original purpose for the purchase. It's still not as good as short ribs. What to do with the thicker half? I don't have a smoker, so I decided to season and do sous vide. The brisket was seasoned with Applewood Smoked Salt and coarse grind black pepper then vacuum sealed. I set the process up in the evening, 155.5F for 25 hours. It was ready next evening around 9 pm. Left the brisket in the bag, sooled off then into the fridge. There was quite a bit of dark gelatinous liquid in the bag. I had planned to give it a sear on the BBQ, but got lazy. Sliced some up for sandwiches next day, and we liked it! Served on rye bread, sweet 'n'spicy mustard, and a pickle. The brisket was tender, juicy, and not the pull-apart texture usually found with smoked brisket.

Took @Senior Sea Kayaker 's suggestions and made crab stuffed morels. They were very filling and rich, so we just had tartar sauce and a salad with them. Had some sauteed in butter and mixed in with scrambled eggs for lunch next day. YUM! Busy day digging in the flowerbeds, so a quick supper was needed. Fish Piccata with pickerel

Some meals this week- some quick with flower planting taking most of my attention: Picked up a piece of marinated Sterling Silver sirloin roast. It looked well marbled when I cut it into chunks, but I think all the marbling melted off. Haven't learned my lesson yet to only use beef short ribs for stew. LOL! Made in the IP, and was ok. But I hate shredded meat in stew! Chicken stir fried in black bean garlic sauce with bell peppers that needed using up MaPo Tofu with ground pork and eggplant. Or Spicy tofu, ground pork, eggplant in Toban sauce 😉 We've been getting beautiful asparagus from a nearby Hutterite colony. We've been steaming them mainly. Made my first feed of Morels, dipped in egg and milk, and coated with cracker meal. These were deep-fried and was great! Sauteed some shrimp with Montreal Steak Spice, and cooked up Jasmine rice. Had Mango Chili dip for the morels, but was best eaten nekkid;-) Drizzled Maple Coffee Balsamic on the asparagus. Had company for supper tonight. Citrus Marinated Roast Chicken was on the menu, with mixed veg and roasted baby taters. The juice from the pan was delicious! Dessert was Canadian Cheddar Cheese Apple Crisp with a dollop of vanilla ice cream!

It's a "snow day" here on the Manitoba prairies 😞 Good time to catch up on posts, but more importantly, I need eGulleteer's expertise. I haven't cooked these for ages, mainly just sauteed in butter. What is / are the best way (s) to enjoy this gift I just received from a friend?

Pan grilled strip loin, mushrooms in green peppercorn gravy, loaded perogies made by a friend: bacon, onion, cheese, taters, dill Salted, tucked with fresh thyme, and roasted chicken. Fresh asparagus from a Hutterite colony. Love that they cut just the top 4 - 5 inches. Maybe they keep the rest of the stalk for themselves. $4.00 / lb, and they were amazing!

Trying to get the garden cleaned up, so quick supper with Shake'n'Bake BBQ Chicken. Picked up Halibut tail pieces and a filet = fish 'n' Chips with curry gravy and malt vinegar Saddle of Lamb never disappoints, especially when they are reduced by 50% on Superstores Flashfood app. These specials don't come up often now, but when they do I grab them for the freezer. Lamb rubbed with whole grain Dijon mustard and slow roasted. Got away fromn me temperature-wise, but it was still good, moist and tender. Had expected son for supper but he had other plans. Guess the rest will go into the freezer...

Some comfort food during the last couple of days of rain and grey skies. Chicken & Ginger cooked on top of the rice on stove top. Add a Chinese sausage for extra flavour. Hubby always wants FuYu with chicken! Seared pork tenderloin, then rubbed with whole grain Dijon mustard and finished in the oven. Pan gravy, baked sweet taters and steamed broccoli. Third day of rain, and then we will have sunny skies and +20C! Pan fried Spicy Turkey Sausages, steamed carrots, and Pappardelle Alfredo. One of the gas stations built and operated by our Indigenous people got a truck load of tomatoes on the vine from a major grow-op about an hour from our city. The state-of-the-art facility was built last year and only grows tomatoes. These were given out to the public, free, as "Giving back to the community" for support of the business. The tomato was lovely, and smelled like a tomato! The facility is 30 acres all under glass, and will produce 10 million lbs of tomato on the vine every year. They will transport the produce to western provinces and southern states along our border. https://www.google.com/search?client=firefox-b-d&q=vermillion+greenhouse+dauphin#fpstate=ive&ip=1&vld=cid:cf3ec4f1,vid:PgPJz27vriM,st:0

Exactly how my wok table is set up at my restaurant.