chromedome

They were featured prominently in the most recent flyer for one of the big Canadian chains (Superstore/Loblaw's).

I should also mention that he built small-item storage into the doors of the pantry (a sacrifice of a few inches in depth, but to great effect in practicality). Basically each door has a 3-inch deep (I think, it might be 4") double-sided rack on the inside. The rack itself is hinged, so when the door is opened it can swing out from the door to give access to both sides. That's where spices, shelf-stable condiments and small-volume baking ingredients go, for easy access and visibility. It's hard to envision without a photo, but I don't get to that part of NS but once or twice a year. I'll maybe message my cousin (their daughter) and see if they might have a pic or two kicking around on someone's devices.

I have only a few inches at the top of my cabinets, but I've got a bunch of stuff stashed in those few inches. I'm the first to concede it's not pretty, but there's usable space there. You just need a step-stool to get at it (or I do, anyway...don't know how tall you are). I also have suitable-sized totes filled with stuff on top of tall furniture pieces in other rooms, and less-used items in my basement. Lots of them. Far too many, in fact (though I'll be culling some baking pans to pass along to my daughter and her neighbour before my next trip to NS). My uncle built the dream home he and my aunt had wanted for years, when they retired and moved home to NS. Instead of a kick plate at the bottom of the cupboards, he built in "toe drawers" that slide out, and hold things like frying pans, lids, serving trays, oversized utensils and less-used casserole dishes. They have the push-to-release type of catch, so you nudge one with your toe to make it release and then hook said toe under the handle (or bend over) to slide it out.

Come the day I get to choose, I don't want a counter-depth fridge. I want a fridge-depth counter.

I've used this stuff on commercial equipment with some success, so it might work for you. It's not expensive. https://www.walmart.ca/en/ip/mean-green-degreaser-cleaner/6000116249610

My mom's gingerbread recipe used bacon fat, as well.

The CDC says "up to 145 F," and it's wise to always assume that some survive at those marginal temperatures. Given that the infective dose is believed to be 1-10 individual virus particles (source: FDA Bad Bug Book 2nd ed.) even a few survivors would be problematic. The CDC also cautions that immunity isn't a reliable assumption, in part because of the numerous strains of the virus and in part because it's unknown how long the immunity actually lasts.

When I was a kid, we ate gingerbread warm with butter. Restaurants typically offered it cool or at room temp with whipped cream (or whipped topping, depending on the demographic) or warmed with ice cream. The restaurant at Peggy's Cove is known for its gingerbread, and serves it in those ways (IIRC believe maple syrup or caramel sauce or something of the sort might be offered as well, it's a few years since I was there). Applesauce is good, too. At my restaurant I paired it with honey ice cream, made with honey from local small-batch producers I knew personally. The apple pie/cheese thing has been discussed here before, I believe. I'd considered it an obscure regional American aberration, and have never actually seen it consumed that way (NS, NL, SK, AB, BC and NB are my provinces of residence so far) except by my American second wife. Mind you this is in no way conclusive, and for all I know it's prevalent in the other four provinces.

I mostly use the disposable plastic sheet types, which won't go through the dishwasher without malforming permanently. I wash them with bleach after every use, and dispose of them when they get old and skeezy looking. They don't get used in a set and organized rotation, so that might be four months for one and two years for another. I don't like/use sponges, but my dish cloths also go into very hot bleach water with every use (ie, anything I hand-wash), and look and smell very clean once they dry. I trot out a new one after every few uses, or if they're used for mopping up something from the counter. Brushes go into the dishwasher after use.

BT:DT. If you're able to do it in just four months, I applaud your infinitely superior organizational skills. Since folding my restaurants and farmer's market business I have outfitted various daughters and daughters' friends with tolerably complete collections of kitchen gear, as well as donating and selling a bunch. I still have about three times more than I can conveniently fit into my current apartment. Yet another round of trimming down is under way at the moment, so I can consolidate three storage units down to two.

Yeah, that's probably them. They served them with different stuff cooked in, and then you could order 'em rolled (or in retrospect, now that I think about it, just folded) around hash and suchlike.

There used to be a chain out in Western Canada called the Dutch Panekkoek House. Great big things, rolled up with various fillings. Is that the sort of thing you mean? I liked that restaurant a lot.

My GF's preferred dog has a slice of processed cheese on either side (you tear it in half, then put the halves end to end so they reach the length of the bun) and then a slice of crisp bacon on either side, with the dog in the middle. Then she slathers on the ketchup. She'd be the first to concede she has plebian tastes (actually she'd phrase it as "I like what I like," but it comes to the same thing). I love her anyway.

I'll pass that along, but I think she'd resent you bitterly when she gets to middle school...

Little whosit, name still TBD.

Yeah, we're pretty pleased. She checked in this afternoon at around 1 my time, a healthy 6 lbs 1 oz despite being a few weeks early. Still waiting on name and photos, but other grandma (who of course is equally unbiased) assures us she's "perfect."

Well, fwiw Atlantic Canada is somewhat of a culinary hinterland and I can easily find a half-dozen kinds each of fresh and dried mushrooms at any supermarket. Truthfully, though, given their aforementioned lack of utility in juicing, smoothies, etc. I don't see them really catching on the way kale or celery or cauliflower did.

We had ours a day early, because tomorrow we'll be celebrating the arrival of a new granddaughter. Sadly this will transpire in far-off Alberta, so barring an unexpected lottery win* or something, we won't get to see her while she's still got that "new baby smell." Dinner was a favorite of my GF, salmon with basmati, steamed rice and Hollandaise. *Unexpected because I don't play the lottery...

They seldom go below $13.99 or $14.99/lb where I live, so usually I only buy them when they're approaching their "sell by" date and are marked down 50%...and yours are still cheaper! (Well...depending on the exchange rate I suppose...)

Yup. When my ex and I first got together, I lived in a run-down house not far from the Vancouver pier where many of the fruit boats docked. We got to see some pretty spectacular spiders.

https://www.cbc.ca/news/canada/nova-scotia/man-finds-live-scorpion-in-bag-of-bananas-from-costco-1.4246595?__vfz=medium%3Dsharebar

For me, it's mustard (grainy or Dijon), plus kraut if I've got it. Sometimes coleslaw, in the absence of kraut. Fried onions if I have them to hand, or if I'm doing dogs for a group (won't bother, for just me). Split-top bun, buttered and grilled. Usually I only have them when I've opened a pack during a grandkid visit, and then have a few left over to use up.

Nuts & More branded peanut spread, recalled nationally for listeria. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-02-10/eng/1581381640531/1581381646484?utm_source=r_listserv

I'm not surprised. I hadn't seen it before, but I assumed it was something they'd gleaned from the internet. I ate there once, and have no reason to expect originality from them.

Seen outside a local eatery on my way into Truro, NS: "What's missing from this resta ant? U R"