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Brandt brand mini farmer sausages, affects Alberta, Saskatchewan, Ontario and Quebec. Listeria, in this case. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-06-15/eng/1592274864237/1592274870603?utm_source=r_listserv

Sadly mine lives in a box somewhere my storage locker, or I'd try it for you. I've been carrying it around unused for years, simply because it's such a "vintage" artifact...the knife handle itself and its base/wall mounting bracket are an impartial blend of avocado green and harvest gold, in order to fit with *any* kitchen decor. For my own bread I use a plain-jane serrated Victorinox. For a boule (not that I've made one recently) I generally slice it down the middle, then lay a half on its cut side and slice vertically to make individual slices at a right angle to the original cut.

Yeah, the inevitable segue from "kids and berries" is "kids and soapy water." Amusingly, our little Scuttle just loves berries (and watermelon). One of my cherished memories is watching the same granddaughter (then 3) and Scuttle (then just a puppy) both face-down and butt-up in the patch of wild strawberries under our deck, racing to see who could get the most. It was adorable.

LOL Our granddaughter did that a year or two ago. She's also incapable of eating raspberries without first putting them on her fingertips like little red hats.

Cool. Just harvested some yesterday, and this looks like a perfect use-case for the larger stems.

Sooooo....thin-sliced lengthwise on a mandoline? I might have to try that. Did you blanch in syrup or par-roast or anything to make it flexible?

You may also want to sub baking soda for part of the baking powder. You'll have some acidity there from the yogurt, and acidity inhibits browning. The soda will correct for that.

For the benefit of any Canadian peeps, when I was in Sobeys last night they'd clearly gone outside their normal channels to fill up the flour section....most of it was packed with bags of 00 flour (sorry, I don't remember the brand). If anyone's been meaning to grab some, it might be a good time to do so.

I don't find a whole lot of change, though admittedly I've mostly used it dried. I don't rehydrate. If I'm using it in something liquid - as you say, soups, stews, pasta dishes - I'll just throw it in as-is. Sometimes I pulverize it a bit in my mortar & pestle or spice grinder, depending what I'm doing with it. I treat it mainly as a celery alternative, so I use it ground-up in things like marinades and dry rubs where I'd like a bit of celery flavor. More or less the way people use celery seed, I suppose. I haven't grown it myself (because reasons) and therefore have never really had enough to use freely and experiment widely with, hence my excitement to take full advantage now. I'll certainly be using the fresh as well, but we were on the topic of dehydrating so that's what I led with. A dehydrator is something I'd often thought of getting, but somehow it had never gotten to the top of the "things to buy for my kitchen" list. This one was a gift from the in-laws: It's a Salton, and I can pretty much guarantee it's about the cheapest and lowest-end model available in my neck of the woods, but it's perfectly adequate for my (modest) needs. I've made several batches of jerky in it, dried two autumns' worth of apples, and put up a fair quantity of herbs (some I don't dry, of course...for things like cilantro I'll puree with a smidge of oil and freeze). It's a handy tool, and mine makes a low-profile stack about the size of a Dutch oven when it's in use, so it doesn't take up a lot of space (the trays can stack "tight" or "tall" depending on usage..."tight" keeps your herbs from blowing around but it's also good for storage purposes).

To clarify, I'd forgotten that it was someone's hot button. It was pretty predictable that I'd miss one or two, regardless.

LOL One day I'm going to make something with eggplant, green bell papers, raisins, celery, corn and cilantro...just to push everybody's buttons.

Even tomato and potato flowers are pretty, though small. A few of my potatoes fruited last year. I've had the fruit in my fridge over the winter to preserve and vernalize them, and I'm going to see if I can grow potatoes from actual seed this year. Just because I think it'd be cool.

I used mine a lot last autumn for apple rings, rose hips and homemade "craisins," and I also turned some of my applesauce into fruit leather (to the delight of the grandkids). Might have it out again as early as this evening, because the lovage is going gangbusters in the "community" bed at the community garden and I plan to dry it all summer long. Also I bought a marked-down can of mango puree, some of which will become my next batch of fruit leather (the rest will become a wee batch of sorbet, I think).

Two of our grandkids, a brother and sister (boy 2, girl 5) had birthdays five days apart back in April but their joint party was delayed because of the virus. It finally took place this past weekend, and I made up a dinosaur cake for the little guy (his sister held out for an ice cream cake from DQ). Neither cake decorating nor photography is exactly my forte, but here it is FWIW. Somewhere about midnight I realized that the main part of the body was supposed to have been done in rosettes, rather than the "gloop and spread" method, but by then I wasn't ready to go back and redo it. The little guy didn't mind, and I felt a lot less tired listening to his excited bellows of "DINO CAKE!!!" Apparently after my holiday baking binge I gave away or discarded a bunch of things from my decorating tote, including the cake board and dome, several of the food colorings I thought I'd had, and several colors of prepared decorating icing. Whoopsie...

I got all the blades as well when I bought the (still-unused) backup for my 80s-vintage Cuisinart. They came with some sort of wall-mountable plexiglass holder/display unit/organizer, which I thought was kinda cool. I have yet to use one or even remove any from the holder, but I reckon some day my arthritic knuckles will militate against knife usage. On that day, I'll pull 'em down and be grateful to have them.

https://www.theverge.com/21267669/instacart-shoppers-sick-extended-pay-quarantine-leave-coronavirus

Goes down smoooooothhhh... I do love poking around similar stores, though my options here are more limited. Very much enjoyed the spicy smoked duck necks I found on one trip, and I couldn't resist "strange taste horse beans."

I have one of those...a literal rocket scientist (well...technically a guidance systems engineer, but that doesn't have the same ring to it). Have you read about the OSIRIS-REx mission, the one that's been likened to "firing a bullet halfway round the world and hitting another bullet in flight"? He's one of the small team who made that happen.

They call it "rocket" for a reason.

I invariably put them in my oatmeal, my rice pudding and my bread pudding. Also my butter tarts, and sometimes I'll add raisins and walnuts to an apple strudel or apple pie. In most of those applications, they do indeed get plump and tender.

I'm partial to 'em as well, but mine aren't even planted yet. The last killing frost here was only the night before last.

Yup, that's a serious spread. Kudos.

His site appears to have 32 pages of recipes, some of which presumably would be from the book. https://www.fish-tales.com/cooking-with-seafood/recipes/

I've seen mention of that as well. The studies would be easy enough to Google up, so don't sweat not providing sources. I hadn't paid attention at the time because of having minimal opportunity for herbs over the past several years. That appears likely to change, this year, so I'll probably put in a more representative selection.