Pam R

hmmm... could this be a new business venture for me? I can load up my jeep with bags of charcoal (and cookbooks ) and drive to BC and sell them on the roadside??? Then fill the Jeep with cherries and sell them on the roadside all the way home..... this could be good people. I just got back from brunch - it's actually somewhat sunny at the moment (shocking!) but more rain is predicted for later. Still intent on grilling - then out-of-towners will be over for coffee/tea and donuts Oh Canada!

For shame!! People, you think the weather in WINTERpeg is any better this weekend? The garage door will be opened and the bbq-ing will be done inside. Fireworks may not happen - cuz who wants to do that in the rain, but I shall not forgo the BBQ!!! It's a national holiday! umm... yah,. Happy Victoria Day. I'm off to the Pancake House for brunch with family.

Ditto and Ditto. These are two of my biggest issues. I also cannot stand obnoxious, pretentious staff. Take your attitudes and go home. I hate when a server makes you feel as though they think they are better than you. And I've been a server in my time - there's no need for this.

You mean our Queen isn't named Victoria? Isn't she in Jasper right now? I'd love to be in Jasper with her for Victoria Day ... well maybe just in Jasper for Victoria Day.

We almost alway BBQ - for many people it's the first long-weekend to go and open up the cottage - which we no longer have . I don't know if there are other traditions... hoping others will let us know. Though being that we're celebrating the Queen, maybe we should have tea sandwiches and scones?

OK. I'm assuming I'm the only one not at the cottage. Plans for tomorrow include: grilling steaks and chicken and corn; salad, baked potato and... that's it at the moment. Not very exciting, but it can change between now and then. If anybody is open tomorrow, firworks will be purchased to be set off in the construction site behind the house. Open to more exciting suggestions though...

So? What's on tap for this long weekend? It's here and nobody's said anything. BBQ's? Parties? Anybody? I'd like a good idea or two please

them not us them not us them not us them not us I'm on my way! them not us...

We may have implied this earlier.... wait - Do you think that people aren't reciprocating because they feel their food is inferior or they think OUR food is crap and they don't have to return the invite because we've served them dreck?? hmmm

I'm thinking what you all are calling 'tea' sandwiches are what we know here as 'party' sandwiches (or not). In which case they are always popular here all the time. My favorite thing to do when entertaining like you are (not a meal time, noshy type things) is to get a great assortment of breadsticks, crackers, pitas, taco chips and other things that are good for spreads and dips. Then prep a bunch of crudite - carrots, celery, peppers, cucumber, cauliflower, blanched asparagus, grape tomatoes - whatever you like. Then have a bunch of spreads and dips - hummus, babaganoush, spinach dip, salsa, a bruschetta mix, 7-layer dip, green goddess dip, etc. Add some great olives, cheeses, roasted peppers or other veggies. If you want to do some cold cuts that would work too. Set up a table with everything. I like to use boxes and things under the tablecloth so that things are on different heights - makes it look impressive. Have everything in the fridge in lovely bowls or on platters. Then just before people arrive, or once they start coming in, the stuff just needs to be put on the table and the 'hired help' can just check on things and refill as needed. Maybe they'll slice some more breads. It involves some prep work (unless you have a great place where you can pick up the dips and spreads), is enjoyed by all and is relatively work-free (and stress free) once people arrive. edited to add that I forgot desserts!! I'd stick to the finger food idea, what we call 'dainties' here (but I heard in Toronto that dainties means underwear, so I don't know what these things are called elsewhere) - butter or pecan tarts, little eclairs, cream puffs with different fillings, little chocolate cups filled with mousse, or even just some good truffles. And an anniversary cake!

Tried a new strawberry banana today (as it finally hit 29 C). It was really good - but there wasn't even a hint of banana. They also had a crystal-light flavour - I didn't try it as am not a huge fan of the stuff, but I'll give it a try eventually - hoping to get the same pleasure, less sugar. Any other new flavours out there?

I haven't checked into this thread in while.... Blovie, my best to your husband as well. But from this thread and the crepe one, I'm thinking (and hoping) he's well on his way. Thus far dinner will consist of extra rib roast and grilled veggies with balsamic and basil that we made for a shiva dinner tonight. Didn't know there'd be so much extra so there's also a roast chicken. Salad with balsamic vinagrette (I know, 2 balsamics but I didn't know I'd have the roasted veggies!) Challah that I picked up from the bakery this morning. Two for the shiva, one for my family. There's no other starches for the plate... and I think I'm good with that. That's about it. Shabbat Shalom.

How about farm equipment? I'm not even going to pretend to know the difference between a tractor and a combine but I'd say these items and many more have had a huge impact on what's available for us to eat.

Maybe Ming is just not quick on his feet. As a host he felt he had to defend the guest chef and this is the best he could come up with off the cuff? As to the salt thing - I don't think it's a matter of never questioning a chef in a kitchen. I think it's a matter of showing respect to a host who is having you in his kitchen and spending time showing you how to recreate one of his dishes. I may have thought the same thing had I tried it, but I would have never said anything - at least not there. Yannick was annoyed that he was criticized and said a stupid thing.

Ditto. Add me to the list of sickies.

Chefette I'm somewhat frightened by your list. In a perfect world, it's the perfect list. AKWA, to feed 30, it may be overkill. What kind of budget are you dealing with? What kind of things will you be testing? If you'll be doing a lot of baking, you'll require one set of things. If you're not, that eliminates a lot. Think through what you'll be doing and then you'll figure out your equipment list. Important: Design your kitchen with enough space to expand. Include lots of good work counters. re pacojet- I want one - but I'd settle for a food processor and mixer at home. It's amazing what you are able to use when you don't have an expensive piece of equipment.

Update: I tried them again last night. Less cumin and I added some baking powder. I didn't notice much of a difference in texture, though I liked this batch more. A different opinion was that the texture was better with the first batch. Same person also said that this was her new favorite meal! (yay!) So it's making my column next week - thanks for all your help!

Linda, this is facinating - I'm looking forward to your blog. What's the weather like in Houston? I'm assuming that summers are hot and humid, but what about the rest of the year? Is the foraging good year-round?

I catered a funeral today - and during/after the meal, friends and family were arranging to have us cater meals throughout the week for the immediate family. The kids requested pizza. If there are kids in the family, it's always nice to think of something they may enjoy.

Just wanted to throw more of my two cents in - I thoroughly enjoyed the blog. Thanks for sharing with us.

I was using the exact same pound of butter yesterday - and have the same issues. I think you should sell those rulers and make some cash!

I have frozen cheesecake batter with very good results.

I'm going to suggest something different. A big part of our business is actually funeral (and after-funeral) food. While anything is absolutely appreciated, people are often happy to receive something like a cake or desserts. When everybody is bringing casseroles and meals, it can be nice to change for the mourners.

The Lazy-person's kugel. I grew up on this too. What kind of blintzes did you say you had?

Or the magazine edits it for their own reasons (one magazine I know of will not not allow raw eggs in their recipes and another will not allow different quantities for an item - no 1 Tbsp. plus 1 tsp. of so and so) - not that this has ever happened to me edited to add that I still try recipes from magazines - I trust them as much as I trust a recipe in a cookbook - they can both contain mistakes, and they can both be good.