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Nyleve Baar

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    Millbrook, Ontario

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  1. $4.99 at Value Village yesterday. With my 30% Tuesday seniors discount it was under $4.00 including tax. This is one of the smaller ones - maybe 10" diameter. I also have a bigger yellow one that I picked up at our local dump for free several years ago.
  2. Thanksgiving cocktails

    A couple of years ago my son made Dark and Stormy cocktails pre-thanksgiving-dinner with lovely fresh apple cider and Jamaican ginger beer. I haven't had one since but now I want one. Seems the right thing for the time of year.
  3. Costco meat quality decline?

    True true true.
  4. Costco meat quality decline?

    If you buy the large, primal cuts - the vacuum packed whole thingies - they are NOT blade tenderized. I have been doing this and cut my own steaks. It's a little cheaper too.
  5. Thanksgiving Side Dishes

    Oh yes!
  6. Thanksgiving Side Dishes

    One more thing. I make cranberry sauce from fresh cranberries - using the recipe on the bag but substituting red wine for all of the water. Also throw in a strip or two of orange peel. The wine does something very nice to the cranberries and the whole business takes about 10 minutes.
  7. All Things Mushroom

    The mushroom guy is still there. He has white and cremini mushrooms, portobellos, shitakes and a variety of oyster mushrooms - yellow, white, pink. Very sweet guy - always smiling. I have a secret foraging spot for porcini mushrooms near me on a friend's property. They grow with insane abandon during good years. Or else they don't come up at all, which has been the case for the past two years. When they're abundant I can fill a bushel basket with them in about an hour. Usually I just have to stop picking because I can't deal with them all before they go wormy. I still have a couple of jars of dried ones from the good years. Hoping next year they come back - I was very disappointed this fall. Mushrooms are a mysterious thing.
  8. Thanksgiving Side Dishes

    Of all the things to ensure a delicious turkey, the most important one in my opinion, is to make sure you DO NOT OVERCOOK IT. It needs to come to 160o - no more. Let rest a little while before carving. It will be good, even if it's a poor quality cheap grocery store bird. For Thanksgiving I always get a local fresh turkey and it's delicious. But yesterday I had to roast 2 cheap frozen turkeys for a meal at the soup kitchen where I volunteer and they were moist and flavourful also. Much better than what I expected.
  9. Thanksgiving Side Dishes

    This is a braised dish so I don't think it's possible to retain the bright colour while still having that long-cooked blending of flavours. It does lose its brightness very early in the game - the acid (vinegar and wine) change the colour somewhat but it's not exactly back to the original purple anyway. It's just one of those things that you cook forever and it looks like it but tastes divine. As for the jelly, there is really so little in the recipe compared to the volume of cabbage that it doesn't do a whole heck of a lot to the appearance. Your cabbage dish looks very much like mine.
  10. Thanksgiving Side Dishes

    Thanksgiving is completely and psychotically cast in stone at our house. NOTHING CAN CHANGE EVER. Since we're in Canada, Thanksgiving is a long weekend so we always have a houseful of guests from Saturday to Monday and even the other meals - Saturday lunch right through to Monday lunch before everyone leaves - must remain completely intact and unaltered. Snacks can change (as if we need any snacks) but the meals are untouchable. It's sort of weird when new people join the table and don't understand our craziness. But it's our craziness and we stand by it. The red cabbage is going on 40 years now.
  11. Thanksgiving Side Dishes

    It just adds a bit of sweetness and glazing to the dish. You could definitely leave it out if you don't have it. I always add it but that's just me.
  12. Thanksgiving Side Dishes

    Two things that go on our Thanksgiving table, no matter what. Cloud of Squash and Sweet and Sour Red Cabbage. The red cabbage recipe I use is below. Cloud of Squash is just a massive bowl of whipped baked butternut squash, with enough butter and salt to kill a vulnerable person. Sweet and Sour Red Cabbage and Apples 2 tbsp. veg or olive oil 2 medium onions, chopped 1 small head red cabbage, quartered and thinly sliced 2 apples, coarsely chopped 1/2 cup red wine (any kind - even leftover yucky stuff is ok) 1/4 cup apple cider vinegar 1 tbsp. sugar (or more, to taste) 2 tsp. salt 1/2 cup apple jelly (or any tart jelly - crabapple, grape...whatever) In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, and cook, stirring for 5 minutes, until softened. Add the cabbage and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes or until the cabbage is thoroughly wilted and softened. Now add the apples, wine, vinegar, sugar, and salt, lower the heat to low, and simmer, covered, for 1-1/2 to 2 hours, stirring once in a while. Stir in the apple jelly, replace the cover on the pot, and continue to simmer for another 15 to 20 minutes. Makes about 8 servings.
  13. Winter squash recipes

    I have always started my annual pumpkin pies with a whole pumpkin. It just seems like the right thing to do - especially if I'm only going to make 2 pumpkin pies a year. I also use honey for the sweetener, which is really delicious (and comes from my own personal bees). And I use just the bare minimum spice - cinnamon, ginger, maybe a little nutmeg but NO CLOVES. This is happening this weekend as it's Canadian Thanksgiving. Then it's all over until next year - no more pumpkin anything.
  14. Urban honey

    No idea if it would kill ants, but somehow I doubt it. They have multiple entries to their tunnels, I think. So it would be trickier to close them off.
  15. Urban honey

    So here's how to kill a whole nest of the idiots without poisoning the neighbourhood. Soak a rag in gasoline or kerosene and place it beside the hole where the yellow jackets live. Take a large glass or plastic bowl or container and place it over the hole (and the rag). Wait a week or 2. That's it. The colony will be dead. I can't remember what the logic is to the glass bowl - something about the yellowjackets seeing the light and coming out and being killed by the fumes, I think. But the fumes also penetrate down the hole to exterminate the whole gang of them. I've done this so many times that I now have a dedicated bowl that I use for just this purpose. Probably best to do this in the evening when everyone has gone into the nest because the yellow jackets that are still out will get really MAD when they can't get back into their hole.