chromedome

I'm pretty sure they were discussed, at least briefly, in the context of grilling. Wouldn't have occurred to me to use one on a baking sheet, but...it never occurs to me to use my silpats/knockoffs either so that doesn't count for much.

Ontario only, Belle Grove whole white mushrooms are being recalled for potential botulism. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2021-01-08/eng/1610169805106/1610169810071?utm_source=r_listserv

Loved that movie as a kid. Had a real moment of deja vu in the final Potter movie when Maggie Smith cast the spell that sent all of those statues and suits of armor out to fight the invaders.

I hear you. I once literally shoveled through waist-high snowdrifts to grill something for my (now-) late wife when she had a hankering. I usually don't speak of it, because it smacks too much of that whole "uphill both ways in my father's hand-me-down pajamas" trope.

Next year. Though as far as that goes, what you've got there is the size I usually prefer to harvest. Overwintering works for parsnips too, btw, if you like those. My father always left most of his in situ until spring, opining that they were hardly worth eating if they hadn't spent a winter in the ground.

There's an alternate explanation...

That's a very nice size for eating as baby carrots. If your climate is mild you can basically leave carrots in place over winter (a couple of inches of mulch can help) and then they'll resume growing in the spring for a nice, early crop. Gotta harvest them early, though: they're biennials, so if you leave them they'll go to seed and the roots won't be any good for eating.

My only subscription is The Mother Earth News; I carried on my father's subscription that he'd started in the early 70s after he passed away. Most issues have a few recipes, and LOT about growing your own food (and occasionally, brewing wine/beer/kombucha etc) so I guess it counts.

I would say the issue is with your apartment freezer, because I freeze lots of bananas and that doesn't happen. I'm not a huge smoothie-drinker, but I have found that freezing the bananas does two things. One, as you've said, is that it chills the smoothie without the necessity of ice. The other, a personal observation, is that room-temp bananas tend to make the mixture frothier and airier while frozen bananas do not. I find frothiness to be undesirable - your mileage, as always, may vary - so when I *do* make a smoothie, the bananas (if I use 'em) are invariably frozen.

We took the grandkids (2 and 5) for NYE so their parents could have a bit of downtime and relax and celebrate a bit in their own right. So...no going out for us, but I wouldn't exactly call it "low key." Things mellowed a lot after the little guy dozed off. The 5 yo was determined to see in the New Year with us, so we put on The Neverending Story and sat together on the couch with a tray of nibblies (Boursin, marinated artichoke hearts, kalamata olives, cold garlic shrimp, crackers, sliced ciabatta). A glass of wine for my GF, local microbrew for me, apple juice for the granddaughter. ...and my 2021 began with an enthusiastic serenade on drums and recorder, delivered by the 2yo. I wasn't quite caffeinated enough to enjoy it in the correct spirit, but at least managed to pay lip service (as one does, when grandparenting).

I lived in Vancouver back in the 80s, mostly on the east side (Commercial Dr area), and my sister still lives there. Lots of good memories.

Yup. Sometimes I want greens that cook up soft, sometimes I want greens that retain some chew. I like 'em all.

When my boy was around a year old we had to make sure he was strapped into his stroller before we entered the supermarket, otherwise he'd bolt for the broccoli, grab a handful, and start chewing.

I've always been ambivalent about it, because - at least for the dozen or so brands I've tried over the years - I find it always has a strong and distinctive metallic taste, unless it is carefully caramelized before I use it. Everyone's palate is different, of course.

Also it's pre-gelatinized so once you've hit the correct degree of thickness in your gravy or sauce, it's ready to serve (no need to cook out the raw-flour taste). I'll often use AP flour and a roux to make my gravy, then add the Robin Hood at the end if it seems a bit thin.

...and fries. Though as the author points out, there are perfectly authentic, regional versions of tourtiere that do include potatoes. So it's not as much of a stretch as it might sound at first blush.

Yeah...a tourtiere with poutine in it. As the writer observes mildly, "...I am not convinced that it is gastronomically pleasing." https://theconversation.com/poutine-in-a-pie-would-you-eat-a-tourtine-this-holiday-season-152422

The only listings I can find are for Europe, though - in fairness - we have plenty of regulars on that continent who might have an interest.

Yup. And back in the day, here in Canada, we had this famous case (recently the subject of a film starring Christopher Walken as Schmeiser).

From The Guardian today... https://www.theguardian.com/uk-news/2020/dec/28/seed-saving-movement-calls-for-seeds-to-be-publicly-owned?CMP=twt_a-environment_b-gdneco

Pretty much the same for me, as I believe I've mentioned here in the past: not a huge fan, and my parents outright disliked turkey, so I didn't grow up with it. I make it for others, basically, and because if I'm the one doing the bird I know that a) it won't be overcooked; and b) it'll be food safe. I like it better as leftovers, truthfully. In bygone years my usual thing was to buy one while they were on sale for cheap at the holidays and then break it down. I could easily coax a dozen meals for my family of four out of a single small- to mid-sized turkey, all of them more interesting than the plain ol' roasted bird (to my taste, I hasten to add).