chromedome

If you have a Sobeys, that's the place to look. They carry a brand called "Promise," which I can personally vouch for as being fluffy and tender like "real" bread. They actually pulled a high-profile prank last year, creating a bogus artisan sandwich shop with a Toronto chef and not telling anyone the breads were GF. Sobeys also has a newer "Compliments" brand bread product, which I have not personally tried but which is said to be very acceptable. Both are sold fresh in the bakery, rather than frozen from a case.

Image search is different. You actually put your picture of the logo into the search box, and Google finds similar images. ETA a link to Google's support page for that feature, which I belatedly realized might be helpful... https://support.google.com/websearch/answer/1325808?co=GENIE.Platform%3DDesktop&hl=en

Yeah, I had much the same feeling after turning my day's apple-picking into applesauce last autumn. Of course, right now my main thing is blanching and freezing greens from my garden, and you know how that goes...

I haven't done much in that direction in the past, though I have access now to copious quantities of chokecherries (we used them for wine, and it was pretty passable). Anywhere you'd use any other dark fruit/berry is a good starting point...all of those recipes in the classic repertoire that use red currants, for example. Game and game birds are good starting points. Be aware that they're quite tannic, and in some applications you'll need to work carefully with that. Also, there can be significant differences in flavor from one bush to the next. Taste fruit separately from each, before deciding which direction to go with your flavoring/seasoning.

Same idea, bolder flavor.

What I've always told people in my cooking classes is that "lovage is to celery as anchovies are to fish and parmesan to cheese." Think of it as a source of high-impact celery-like flavor, which you can use without the textural impact (and prep) of celery or in scenarios where celery's moisture would be unwelcome. I typically use it fresh in soups or (finely minced) in green or bound salads. Dried can go into anything that requires a celery flavor, including dry rubs.

...but only if said dog is willing to listen.

I liked it and grew it before it was "discovered," and will continue to do so as it loses popularity. Same with quinoa, as far as that goes, and a lot of other things. I grow more greens in my garden than anything else, and although it's small I'm bringing home a bit Walmart reusable bag of kale each week and another of chard and beet tops. They're getting blanched and frozen, so I'll have them all winter long (or at least, a goodly chunk of it). I've actually just done a mid-summer planting of kale (Russian red and Tuscan, to complement the existing beds of Siberian) and chard to bump up production. They're quick to grow and cold-tolerant, so there's opportunity to harvest lots before the frost shuts me down.

(shrug) We are humans, if there's a way to screw things up we'll find it. Here where I live gas stoves are a rarity, and the local utilities circulate frequent reminders that people should double-check their stoves when the power is turned on after an outage, a move-in or a new build.

A friend and colleague of mine lives in Medford and works part time at their call center to supplement her earnings from writing.

Looks like Larry from Veggie Tales. The wrong cucurbit (Larry's a cucumber) but still...

I'm guessing they put it up on a freelance site like Odesk at a fraction of the pay any reasonable freelancer would expect, and someone basically gave them what they paid for.

I think counter space is an issue for many here, especially given that we're collectively prone to gadget accumulation. Also, thanks in part to Alton Brown, Mark Bittman et al, there's a prejudice against mono-tasking kitchen appliances (ie, toasters).

Yup. ETA: Planted a row of them in my garden this year, but got zero germination. It was a difficult spring here, on the garden front, for many reasons.

Update: https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-08-01/eng/1596343331110/1596343336880?utm_source=r_listserv

I grow my beets for the greens. Don't get me wrong, I love (and eat) the beetroots as well, but they're by way of being an end-of-season bonus after my main harvest.

Apparently it's already shaping up to be one of the year's bigger food safety stories... https://www.cbc.ca/news/canada/pei-salmonella-outbreak-canada-linked-to-red-onions-1.5670208

It's not necessarily a bad thing. The laser was derided as "a solution in search of a problem" for the first several years of its existence, and it wound up being a foundational technology once we got our collective head wrapped around its capabilities.

Food recalls have been few and far between of late - a silver lining to the pandemic and the renewed awareness of sanitation, perhaps? - but I have one today. It's for red onions imported from the US by Sysco so it won't directly affect consumers here as such. Mostly likely though we'll see a rash of derivative recalls as restaurants, delis etc. figure out what they've made for retail sale that incorporates the onions. Applies to all provinces from Ontario west. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-07-31/eng/1596169910818/1596169916854?utm_source=r_listserv

Sheet pan meals were a real "thing" a few years back, I remember being paid to write a few articles about them. Tonight's dinner is almost but not quite that...potatoes, cauli and broccoli roasted in the oven, but the chicken cutlets are pan-fried.

I don't think I want any of those in my kitchen...

I don't know how many of you have been following this story, but people have been randomly receiving seeds in the mail from an unknown source. https://www.cbc.ca/news/canada/new-brunswick/mysterious-packages-gardening-supply-1.5667656

You'd probably like this book. I remember leafing through it for a solid 40 minutes or so when I saw it in a store, many years ago.

My favorite throwaway gag in Disney/Pixar's recent Onward was the fast-food place visible in the background of one scene, with a sign that read "Now serving second breakfast."

A former/sometime colleague mentioned on LinkedIn that she'd made risotto for supper, but her youngster'd had a minor meltdown over the idea and was adamantly opposed to even trying it. When she brought him his bowl, he glared at it suspiciously. "What's this?" he demanded. "You said you didn't want risotto," she told him, "so I just made you some cheesy rice." Said "cheesy rice" was devoured quite happily.