chromedome

That's a Really Big Deal, 'cause those suckers are not lacking for bones.

I'm not a home-fermenting maven, but it sounds to me like you had incomplete fermentation. It shouldn't be salty-tasting after the bacteria have done their thing.

My late wife encouraged me to adapt to left-mousing, on the same premise of dementia-avoidance. I don't know how much help it'll be on the dementia front, but mousing ambidextrously certainly helps me avoid repetitive stress injuries and is also a great convenience when using multiple computers on the same desktop (as I sometimes do).

...but all the hexane is cooked out, we promise. When vegans ask me "You know what's really in those [chicken nuggets, hot dogs, etc]?" I invariably answer "Why yes, I do...do you know what's in your textured soy protein?" Just to be clear, I eat the stuff myself on occasion and have no (forgive me) beef with it. I just enjoy a good round of devil's advocate on occasion.

I'm with you on the bacon jam and caramelized onions. Never could get my taste buds wrapped around blue cheese on beef, though. To me, it's just a way to replicate the flavor of spoiled beef, without actually making yourself sick. Love all the pieces separately, just can't abide them together. I also have a bacon marmalade I scooped from the markdowns rack at Walmart one day, to the mental accompaniment of "where have you been all my life?" or some such. It's exactly as good as you'd think.

My GF likes to keep Food Network (Canada) on in the background through the day, so if she happens to look up she'll see something appetizing. I happened to be walking through the room when "You Gotta Eat Here" was on, and caught this exchange... Chef: "Okay, so now we put in a bit of our house-cured bacon..." Host: "You put bacon in your slaw?" Chef: "Yeah, just a -..." Host: (hugs him)

I feel for you. My "main" garden out on the Kingston Peninsula was in a similarly decrepit condition this year. Bad spring weather wiped out my early plantings, drought did for most of the rest, plus a combination of COVID-related restrictions and belt-tightening (ie, gas money to drive out to the country) meant I couldn't physically be there much over the first half of the season. This was supposed to be a year of mentoring my stepdaughter in the garden (she and her family live on that property) so we could enlarge it and both have decent gardens there, but that didn't happen for the reasons given above. Also, she's busy with three kids (hers are 2 and 5, his is 14). So, between that and the lack of water...it was pretty grim. Hoping and planning for better in 2021.

I tell myself that after approximately every second or third batch. ADD is the enemy of porridge, for sure. Which reminds me, there's something I'm supposed to be doing this very minute...

Nice. Around where I live I'm seeing LOTS of A. campestris right now, which would be good news if the property managers didn't have a crew come in and spray the grass 3 times every summer (most recently, just last week). I'm hoping to get out into the little patch of mixed forest nearby for an hour or so, and see whether the rain has given me a late flush of boletes or maybe some winter chanterelles.

Yup, me too. It's the very last thing to come out when I put my garden to bed for the winter.

Very cool. I'll have to keep an eye out for that one; one of our favorite walks with the pooches is through the Irving Nature Park at the edge of town (where there are both beach and forest habitats). I've harvested some B. edulis, russulas and a few other Leccinum types from the forested areas, but never would have thought to check the sand for mushrooms.

We're well and truly into apple season here, so I've put up another 15 pints of applesauce while the getting's good. I will probably put up another goodly batch at some point in the near future, and then turn some of it into apple leather for the grandkids. Also the Cortlands (my preferred general-purpose baking apple, of what's locally available) will be available in another week or so. I usually do some of those in the dehydrator as apple rings (again, mostly for the young 'uns) and cut/core/peel the rest and freeze them. Usually I portion them into bags suitable for smaller and larger pies or crisps, tossed already with sugar, spices and a bit of flour for thickening as they bake. I vac-seal those in my Food Saver, and when I feel the urge to make a pie or an apple crisp they're ready to use.

Meanwhile, back in the "unfortunate typos" department....

So...Italian pierogi? Cool.

The purchaser was online media purveyor DotDash, the former About.com. https://www.axios.com/dotdash-simply-recipes-serious-eats-94ee70ac-01ad-41cb-85fa-98426a5daa43.html

In my own garden I have freed up a bed for my garlic to go into by scalping my early planting of kale. This is fine; my late planting is just about ready to begin harvesting and it's a variety I like better (Siberian was all I had this spring, the later planting is Tuscan). Some of my other late plantings are just coming into their own, as well. I've been getting a few peas and they'll hit full flood over the next week or so, my pattypans are hanging in, I've harvested a few cukes, and just today nabbed a 4-lb spaghetti squash. Looks like I'll have several more of those by the end of October, as long as I get some kind of row covers in place before the next frost. My running tally of greens blanched and frozen is up to 10kg (about 22 lbs), and I've had a few more ripe Black Krims. Still waiting on the first San Marzanos to ripen, but many of them have begun to change color. I have a reflector up to maximize the limited sun we're getting this late in the season, and will get a cover over those as well in the next day or two. Yellow beans are about done, chard and beet tops are still producing solidly.

It's not as big a deal with garlic as with, say, carrots or something else with a similarly small seed. You lay down the cover, you poke a clove into the ground pointy-side up, you cover it. Done deal. Even if you're a bit off-center, your plant will do the rest by heading toward the light.

Mine will be going in over the next few days, as opportunity permits.

In Canada we have two national chains, Loblaws and Sobeys, and a few regional players. Where I live I have a Sobeys nearby, a (Loblaws) Superstore a bit further away, and a No Frills (Loblaw's discount brand) across town. I tend to shop the specials and time-sensitive markdowns at the main supermarkets, while pantry items and bulk packs come from No Frills or Costco. Our local pharmacy (Loblaws-owned Shoppers Drug Mart) is usually cheapest for milk, eggs and butter, so that's where I buy those. I have three small independent outlets near me, and my produce largely comes from those. Two offer mainly local produce and are only open seasonally, while the third offers local products where possible and orders in whatever else it needs to fill in the blanks. It adds up to pretty frugal shopping, and wouldn't translate well to a remote-ordering kind of scenario. Thankfully, we've been minimally affected by COVID (so far) and I haven't had to work around it very much.

This recall has been updated and is now "possibly national." https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-09-24/eng/1600987173845/1600987179781?utm_source=r_listserv

It's not your imagination. It's an unavoidable truth that the conditions required to help 'em sprout (ie, warmth and moisture) also favor bacterial growth.

Ontario only, some batches of Sunsprout brand sprouts and microgreens have been recalled for possible salmonella. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-09-22/eng/1600807598962/1600807605335?utm_source=r_listserv