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If you bought "Grounded Peper" from online vendor MyChopChop, don't use it. https://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-06-03/eng/1559607340475/1559607342149

That's where I found it.

I always include mustard (Dijon) in my broccoli salad. I like the way they play off each other.

A couple of recent alerts that came in while I was busy packing and moving: Nationally, salmonella in some Compliments brand (ie, Sobey's, Safeway and related stores) chicken strips. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-05-24/eng/1558738971471/1558738974286 Quebec only, Pousses et Cie branded spicy microgreens mix might be contaminated with L. monocytogenes. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-05-22/eng/1558549526741/1558549527573

I've been seeing those a lot on reno shows, and was curious how they'd work out in practice. I personally don't think I'd want my microwave in a place where I have to bend down to retrieve things from it (I'm having a back pain morning, one of the consequences of moving, so that looms a bit larger than usual at the moment). Also in our case that would put it at grandkid level, and I can foresee many potential issues arising from that. Mind you we're in rentals for at least another few years, so it's all moot at this point.

https://nationalpost.com/news/canada/new-heinz-condiment-mayochup-has-an-unfortunate-translation-in-cree

The comparable sale in my neck of the woods is when it goes on for $2.99 (dairy products in general cost more in Canada), occasionally at Sobey's but more usually at Shopper's Drug Mart or Superstore as a weekend door-crasher or as a week-long sale at No Frills (all part of Loblaw's). No Frills usually has a limit of 4 or 6, and the others draw the line at 4. My ideal scenario is when they run out and give a rain check, because often they'll have it back in before the sale expires. Then I can get my limit under the sale (typically more than once, since they're all with in easy driving distance) and then go back with my rain check when the sale is over. ETA: For non-Canadians, I should explain that No Frills is the low-price arm of one of our major chains, and is a sort of quasi-Aldi in ways. They stock a pared-down selection that's heavy on Loblaw's store brands (the generic yellow label products and higher-end President's Choice items), and customers box or bag their own. There's also a coin-based cart-return system there, though other retailers have used that system off and on as well.

https://repaircafe.org/en/ https://zerowastecanada.ca/share-the-repair-the-repair-cafe-movement/ ETA: The latter link is Canadian, but provides a good backgrounder. If you look at the main site, you'll see that there are Repair Cafes in over half of the US states (just barely, I'll grant you, at 26 to date, but still...).

I've made the sandwich bread from the ATK book for my daughter and my SIL's mother, who both considered it to be the best GF bread they've tried so far. The very nice celiac staffer at my local Bulk Barn also considers it to be one of her two go-to cookbooks. Bear with me a moment while I scroll through my phone to find the other... Ah, here we are. Artisanal Gluten-Free Cooking, by Kelli and Peter Bronski. She speaks very highly of that one, though I haven't seen or tried any recipes from it so YMMV.

https://www.cnn.com/interactive/2019/05/business/aldi-walmart-low-food-prices/index.html?utm_source=pocket-newtab

If my Cuisinart ever dies, which it probably won't, I have another of similar vintage that I bought for peanuts off the local buy-sell page. The one I'm using has survived 30-odd years of restaurant and then home use, so I expect I'm probably good for the rest of my natural days.

Yeah, being anosmic makes it even more challenging. It's not impossible to work around that kind of issue, though: a culinary classmate of mine, who was an observant Jew, knocked a number of pork and/or shellfish dishes out of the park despite not being able to taste them. When my kids were young I also had the "you gotta have one bite before you tell me you don't like it" rule, on the basis that until they actually had some in their mouth they had no grounds for claiming to dislike it. Occasionally that meant they'd discover they genuinely liked something, but not often. I also had the complication that I sometimes had to hide what I was doing from my wife as well ("Hey, what did you just put in that sauce? I'm not eating that!"). With one current granddaughter (also 4) we've found a modicum of success by reminding her that every single thing she does like was once something she'd never tried, and that if she doesn't try stuff she'll never know what her next favorite would be (currently beans on toast, of all things). Your younger one is still too little for that to work, unfortunately, but the older one might be susceptible to it. My kids were not too terribly finicky overall, in retrospect (probably because for long stretches were were too damned broke for them to have alternatives). I found that most vegetables would go down if they were paired with enough cheesy sauce, or - even better - given a cheesy sauce *and* wrapped in pastry and baked up. They loved little pies with stuff in 'em...kind of an ad hoc empanada, I suppose. I think most of the advice you'll see falls into two camps. One is the "get some decent nutrition into them by hook or crook" camp, which certainly has some merit. My GF as a child was crazy-picky, and basically lived on sweets for a few years until she became seriously ill. She eventually started eating real food because the alternative was getting iron shots (she'd become seriously anemic) and iron shots just SUCK. Obviously, that's an extreme case. The other camp takes the longer view, and attempts to instill good habits and an attitude of curiosity and experimentation. Ultimately I think that's the ideal for most parents, though of course it's not easy in practice. Anything that can pique their interest in food would certainly work in your favor (if you don't already own a copy of Ratatouille, buy one). I've known a few parents whose kids became more open to trying foods because of cooking shows, and/or YouTube videos of kids doing things with food. Gardening helps, too, if you have the space for it. As one farmer acquaintance explained it to me, "Sending them out back and telling them to decide which color of chard we're having for dinner tonight pretty much put an end to the whole question of *whether* they were going to eat chard." I've seen this at play with the same little granddaughter, who loves going into my garden and choosing things. "It's a thin edge of the wedge" mentality...once you've successfully gotten them to eat one of something, you can leverage that into broader acceptance. The granddaughter decided early on that she liked kale, so we were able to get her to try most other greens by telling her they were like kale. She took to broccoli, so we introduced cauliflower to her as "white broccoli" and then explained, after she'd decided she liked it, that it had its own name. It would work in reverse, too, if a kid like cauliflower you could introduce broccoli as "green cauliflower." For that matter there *is* green cauliflower - well, "broccoflower" - and you could use that as a transition between them. My greatest moment in that area came with another granddaughter. She already liked pasta and loved pickles (of course) so when she saw me putting sauerkraut on a hot dog one day, and asked what it was, I unthinkingly blurted "pickle noodles." She was fascinated by the idea, and ate a startlingly large portion. That was almost 4 years ago now, and her mom mentioned in a recent phone call that she still occasionally asks for sauerkraut with her supper.

McDonald's restaurants here in my neck of the woods are doing fish & chips right now. To judge from the billboards (I'm morbidly curious, but not enough so to darken the door of a McD's) it looks like the battered fish portions you'd get from the supermarket's frozen food section. Or wouldn't, as the case may be.

This one has also been updated, and now includes Quebec. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-05-17/eng/1558122636122/1558122636502

Yeah, that. "I'm fairly sure she's not going to do it again." (the stereotypical English understatement..."

https://www.fastcompany.com/90347782/the-humble-receipt-gets-a-brilliant-redesign

I went out to the market where I used to be a vendor, for the first time in a couple of years, and said hello to the handful of familiar faces who were there (it's still early in the season, so many of them aren't coming out yet). Bought a bag of fiddleheads, one of radish microgreens, and some baby carrots. Ate Syrian food (hurray for recent arrivals!).

Alas, Asian markets in my neck of the woods are few and far between, and tend to focus primarily on pantry goods and snack foods (there's a university here and we get a fair number of Chinese students, so it's pretty much a convenience-store demographic culinarily). Google is my friend, though, so I've learned enough to be confident in saying they'll grow here. As for retirement planning, mine is (of necessity) basically to work until I fall over dead, so perhaps if I eat enough goji I'll actually have to start retirement planning.

I used to catch the freshwater eels as a kid in Nova Scotia, and my father would skin and cook them for me (they kinda gave me the willies, but I was belly-motivated even then and loved them). I'd never tried them smoked at that point, or I'd have been working on him to build a little smokehouse. My dad was up for all kinds of back-to-the-land stuff, and might even have considered it. Who knows? Many years later, as a youngster living far away in Saskatchewan, there was a little fishmonger's shop just kitty-corner from where I lived (the Cathedral Area in Regina, so if anyone else lived there in the early 80s you'll know the one). They sold smoked eel, as well as pickled herring in its many manifestations, which served as my hangover food any time I was flush enough for a little splurge (the "hung-over" part happened more often than the "flush" part, just for the record). The eel was European-style, not Japanese-style, so not the same thing. Still lip-smackingly luscious and tasty, though.

I think it comes down to how refined the oil is. On allergy-related sites I've seen some discussion of people with allergies safely using highly-refined peanut oils, but usually that's accompanied by a caution that this is risky behavior.

Interesting. I'd never given it a moment's thought, but had assumed that goji was tropical. My climate here isn't nearly as warm as yours, but it's worth looking into nonetheless. My zone is classed as 5b by Canadian standards, for what that's worth*, and would equate to somewhere between 4 and 5 as the USDA calculates things. *In my area, microclimates can shift your "real" climate zone a good level, level and a half in either direction, so it's the very roughest of guides at best.

Sooooo....that would be a "yes," basically.

It looks like the options are mainly the countertop type at $40-ish and under (Hamilton Beach, Proctor-Silex, Cusinart etc) or the under-counter kind at a couple of hundred $$ and up. I honestly have no idea how they'd hold up, though presumably a $200 or $250 under-counter model would contain better parts than the countertop kind. There are also the battery-operated "one-touch" kind, that you clap onto the can and push a button and watch them run around the lid. I've found they work poorly for anything other than entertaining cats and grandkids, but others have apparently had better luck than me and may be able to recommend a good brand.

A long-ago friend of mine always bought ridged potato chips, because liked them saltier and the ridges held sprinkled-on salt quite nicely. Once when I was at culinary school I went to a salt-tasting, and tried over 20 varieties of salt from around the world. It was a bit much, by any standard. Thankfully, at the other end of the hall was a beer tasting.