chromedome

After I was widowed I eventually settled into a routine of cooking an ordinary quantity (ie, 4-6 servings) whenever I cooked. I'd eat a portion that night, put one in the fridge, and the balance in single portions in the freezer. It takes just a couple of weeks to reach a point where you're able to maintain a "float" of varied meals in the freezer while cooking only once every 5 of 6 days. For me it neatly solved the two main issues: I didn't need to adapt to cooking single-person quantities, and I didn't need to muster the time and resolve to come up with a meal every night.

A word of encouragement, fwiw...my GF had her gall bladder out several years ago, and like you was unable to tolerate fat for a while. She's thoroughly over it now, and can "keto" with aplomb and pretty much chug heavy cream right from the carton. As always YMMV, but there's hope.

http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-10-29/eng/1572385988607/1572385994611

I'm still on good terms with my ex and her family, too. My mom was out in Alberta last month and stayed with my ex and her BF. Today would have been our 30th wedding anniversary, come to think of it.

Another updated on the E. coli recall: http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-10-28/eng/1572298642214/1572298649567

(Facepalm) LOL It's even worse when you misinterpret the followup. Clearly there's a strong case for "early to bed" tonight.

Sorry, it was a poor joke. Back when I was a pup in the computer-selling business, when DOS 3.0 was shiny and new, Pascal was a popular programming language. I have no idea why Lemniscate actually settled on that name, it just momentarily struck me as funny and the filter that often keeps those things in my head, where they belong, failed me. I refer to this as "anaerobic" humor...funny in my head, but dies when exposed to the outside air.

It's Red Star at Costco, at least on this coast. I keep mine in the package and have a clip that seals it between batches of bread.

You're a retro programming languages hobbyist?

I'm in the same camp. If I get the lovely crisp skin, someone else is welcome to the rest of the breast. I'm good.

I can't answer for Jo, but in my case it was yeast batter for Belgian waffles (very similar appearance). ...except without the pan underneath.

In my case, that little birdie is always giving me "The Look" and saying pointedly "Remember what happened last time?...

There's an updated of the earlier recall on infant formula for cronobacter. It's now been extended to the comparable product from Costco. https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-10-25/eng/1572063379373/1572063379748 There's also yet another update on the E. coli beef/veal recall, adding products to the list: https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-10-25/eng/1572058578545/1572058579170 A less-common reason for recall...Drake Meats brand salami, Saskatchewan only, potential undercooking. https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-10-25/eng/1572067321079/1572067321423

Oh...the mention of (wheat) berries in proximity to ice cream reminded me, you can also use the Vitamix to make instant sorbet. It's a pretty good party trick (and always a winner with kids/grandkids on a hot day). Drop frozen fruit or berries into the blender, and slowly drizzle in just enough simple syrup to make the fruit blend smoothly. Badda boom, done. If you plan to freeze it for later you'll need to fuss more over the details, and get the proportions of fruit and sugar within the usual ranges. This is the quick & dirty, "immediate use" version.

Years ago, when my ex and I were still in our first (horrible, decrepit little) place together in Vancouver, we lacked room to entertain. So I would periodically call my best friend and his GF, and tell them we'd invited them to dinner at their place, which had a fine kitchen. So we'd go visit, and I'd cook a meal for them.

...or a day at the races. (To risk the proverbial "flogging a dead horse"...)

I can't help much, because I basically only ever use mine to crush ice. Mind you, mine is one of the vintage stainless-steel variety and I got it for $25 at the thrift store, so I'm fine with that. A former co-worker who was an evangelist for the brand (imagine sharing a small office with someone who's a vegan, an insurance salesperson and a member of a cult, all at one and the same time...) told me that there's basically nothing you can't clean out of a Vitamix by pouring in a drop or two of dish soap and some boiling water, and then just letting it run and clean itself. YMMV, depending on levels of goopiness.

...annnnd, another. https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-10-22/eng/1571788049983/1571788056028

Good grief...I just got spammed by Foodnetwork.ca, offering me a recipe for "No-Bake Pumpkin Spice Latte Pretzel Pie." I can't help thinking this is the best place for that kind of communication. Seriously, do they have an algorithm that aggregates fads and popular ingredients out of Google Zeitgeist, and then sends the results to somebody to cobble into a recipe?

Another update on the beef & veal recall: http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-10-20/eng/1571695842942/1571695843304

I thought for a moment it was Nanaimo bars, and couldn't quite square that with your usual high-level fare (west-coast location notwithstanding).

(facepalm) Duh...I've done that with chickpeas, and quite enjoyed the result. Should have thought of that one myself. ...which, of course, is exactly why I've started this thread.

Throwing this out there for suggestions. My late father had a restless mind, and was prone to sudden enthusiasms. One of those, a year before he died, was growing some backyard soybeans. There was some question for a few months as to whether my mother was lactose-intolerant (turns out she's not) and he thought it might be cool to grow some beans and experiment with making his own soy milk and tofu. He did both, but by that time they knew my mom wasn't intolerant and he quickly discovered that he didn't really care for soy milk and tofu. He used up what he'd made in baking their "special" high-protein, high-fiber bread, but still had several pounds of the beans left over. Those now reside at my house. They're a few years old, and therefore past their youthful prime, but I cooked an experimental batch and they did cook up evenly in a reasonable length of time. So here's my conundrum: I wasn't super-keen on them just as a plain cooked bean. I like me the odd dollop of black-bean sauce at the Chinese restaurant, but a) making it from scratch isn't something I feel inclined to take on right now; and b) I probably wouldn't use it up. I could just discard them of course, and that's their likeliest fate, but I *do* hate to waste food, especially when it's one of the last things my father grew. So I thought I'd call on the collective wisdom here at eG, and see what comes of it. Anyone?

That was my first thought as well, as they're very white on the interior and make a good pie. They're my go-to, if I'm making a pie from a single variety (I often combine them for broader flavor). It's hard to tell by appearance, because Cortlands from some trees are all red, like the ones in the image, but more often they're streaked with green or half-and-half. I've been to the U-pick twice in the past few weeks, so this is all fresh in my head. On yesterday's trip I also got the season's last bag of Dudleys from one grower. They're a 19th-century variety that's popular in Maine and parts of NB, but which I had not previously seen. Looking forward to trying those. In recent weeks I've made dehydrated rings for the grandkids, replenished my store of applesauce, made a couple of apple cakes to share with the neighbours, apple crisp at my GF's request and an apple pie for (Canadian) Thanksgiving. None of them unusual or notable in any way, and no photos to show (I really need to start using my actual camera one day...).