chromedome

Tourism information center.

I looked up their main site. Click through from "The Science Behind the Magic" (a phrase that made me think of Young Frankenstein).

The "Long Pork Primer?" "Better Humans and Gardens Cookbook"?

According to the lab analysis shown on their site, the finished compost is relatively high in sodium - not surprisingly, given that it'll process finished foods seasoned for the table - so you'll have to be wary of using too much in any one place (the lab recommends an 18-20:1 ratio of soil to compost, to mitigate the sodium levels). As for the cost-benefit equation, that's entirely up to you. From what I've seen on their site the only consumable is filters, which will cost you $50/year in Canada (presumably less in the US). I don't compost personally at the moment, because my garden is a half-hour drive from home and we have municipal green-bin composting. My little bucket collector works fine for me, because the "smell factor" determines how long it stays on my counter...when the GF has a yen for lobster, for example, the shells go out PDQ. It works for me, but of course everyone's situation is different. If you're fine with the price tag, it appears that the machine does what it says it will.

Today I finally finished the (main) digging at my main garden, at my GF's parent's place. I'll probably still put in a few smaller beds for this and that, but at least the grunt work is done. The soil there is good, but remarkable for its, uh..."mineral content." I took 7 wheelbarrows of stones out of a 12' x 4' stretch, ranging from egg-sized to microwave-sized. The latter had to be dragged out with a small tractor, as I couldn't budge it with my steel pry bar. Lots of stuff in...chard, kale, red and gold beets, lettuce mix, okra, peas, beans, potatoes, onions, turnips, radishes, Brussels sprouts, red and green cabbages, carrots, some squash (no zucchini, my sweetie is allergic) and doubtless a few other things that elude my recollection at the moment. The garlic my father'd been hand-selecting for size is almost ready to harvest. Last year, I the majority of the cloves fell in the 20-30 gram range (up to an ounce or so) which is freakin' HUGE...I sometimes got a scant quarter-cup of minced garlic from one clove.

They look after us, then we look after them. That's the way the deal's supposed to work.

My mom never especially liked cooking, though she'd hammer out a serviceable meal when Dad was at sea. When he was home, and after he retired, he was always the one who cooked. Mom was a pretty fair baker, though, and eventually (after my childhood) they did own a bakery. Her main cakes were a sultana cake (a sort of pound cake with raisins), a cinnamon-swirl loaf and a really good lemon loaf, and something called a "Katherine cake" which was baked in a tube pan and fell somewhere between a regular butter cake and a pound cake in texture. My birthday cake was always a Katherine cake, with a piece of cardboard over the hole in the middle so it could be iced as a large round. She also made a cookie I especially loved, called "crisp & chewies." These were a sort of a spicy molasses cookie with currants, and they were wonderful. I really need to get that recipe from her, I haven't had them in years. To be clear, I say she "was" a good baker because she seldom does it any more, not because she's dead. Dad passed away last year, and she'd mostly lost her taste for sweets anyway, and Parkinson's is making it harder for her to do anything in the kitchen. I always try to fill her freezer with ready meals when I'm visiting, so she can have healthy, balanced meals with zero effort.

I recently bought a snack out of morbid curiosity that would doubtless elicit strong reactions from many of you. There were several packages in the discount bit at my local supermarket of...crunchy olives. (??!!!) They turned out to be ripe black olives, dried to a raisin-like consistency (I know we lost some of you there) and then coated with a spicy, starchy crust, like beer nuts. They were...not bad...I guess...other than their fundamental weirdness.

I'm also not a fan of mint and chocolate together, though I'm fine with either flavor on its own. Except in an oatmeal cookie...chocolate has no place in an oatmeal cookie. Those were designed by God to contain raisins.

The ones you eat are sweet almonds. The ones that give the over-the-top almond flavor are bitter almonds.

There's a scene in the movie "Never Cry Wolf" where one of the native hunters grins a gap-toothed grin at the main character, points to his nearly-toothless mouth, and says, "This is what happens when a meat-eater starts eating sugar." (may or may not be verbatim, it's a lot of years since I saw the movie)

My confession is even more shameful. After a week away, I'll sometimes...(blushes)..."mark as read" and promise myself to catch up at some indefinite point in the future.

Yeah...a good choucroute garnie, like Iggy, is worth a million in prizes...

Western fiddleheads and eastern fiddleheads are from different ferns, and the west-coast version is apparently rather rougher on the digestion. The ones we get here are perfectly safe, as long as you're not an unreasoning devotee of vegetables cooked "tender-crisp." Just cook 'em all the way, and you're good to go. Comparisons to fugu are pretty over-the-top. Reflect that cassava is downright lethal in its raw state, but when properly handled is one of the world's major staples. Fiddleheads are nowhere close to playing in that league, as toxicity goes.

Public Toilet Stress Disorder: the struggle is real.

I popped in last night to taste the microbrews and buy a growler. I'm working now, but I'll post some pics and give some initial impressions later on today.

I've bookmarked that one for future use. I do love me some lemon curd, and since I lucked into a (vintage) Vitamix at the thrift store for $25 I've been looking for reasons to use it (I prefer a stick blender for soups, and I don't do smoothies, so it hasn't seen a lot of play so far).

Seen today on Facebook:

Basically regular foil, but one side is treated with (I believe) silicone, making it a sort of metallic parchment. Seems to work, though I've only used it a couple of times.

IIRC Moosehead was the best-selling import beer in the US for...I dunno, about 15 minutes back in the 90s. I'm not a lager drinker either, so I don't drink either their flagship brand or Alpine (their top brand here in the local market, launched decades ago by the current owner's father). I'll certainly check out their microbrews, though, and give my opinion on them FWIW.

LOL But what is a lobster except a vehicle for butter?

LOL

I feel that way too, as I get older. (I know it was a typo, but it was a good one.)

No, but there's lobster. I think that'd work for most people.

This is literally three blocks up the street from where I live. I'd wondered what the construction was all about. They'll be offering five microbrews at a time, and although they don't say so I suspect the most popular will make it into the regular line if demand warrants it. http://huddle.today/moosehead-opens-its-small-batch-brewery-and-taproom-in-saint-john/