CaliPoutine

That would be great for the seniors!!

That would be kinda cool. I have some neat items( culinary) I could possibly donate. ← Were books exchanged last year also? ← Last year there was a book sale( money going towards church rental and to the Society) that I organized. Months ago I had planned to organize a similar sale, but time just got away from me. Since I'm not driving this year, I couldnt have books sent to my address in MI. If members still want to bring cookbooks, its probably not too late to have an informal sale.

I hope someone offers( hint, hint) to put together a cheese plate. My fig jam goes great with cheese and Tom's bread.

Ronnie, Will you be BBQing on site ( I ask because I was thinking of doing a main dish salad that has a grilled component).

Nooooooo...we make some chocolate hazelnut spread to serve with the bread! ← Brilliant idea! ← Or we make bread that has chocolate inside. ← Perhaps pain au chocolat? ← Thats the one I was thinking about.

Nooooooo...we make some chocolate hazelnut spread to serve with the bread! ← Brilliant idea! ← Or we make bread that has chocolate inside.

Updated list HEARTLAND GATHERING CHOCOLATE WORKSHOP Friday August 8 Jean Blanchard Alex prasantrin ← I wanna do chocolate too!! How am I going to do both?

That would be kinda cool. I have some neat items( culinary) I could possibly donate.

I actually nuked them for a few minutes beforehand. They were probably on the grill about 10 more minutes.

Here is the beer can chicken.

For as long as I can remember, we've always had a gas grill( while I was growing up). When I was old enough to buy my own grill, it was only natural that I would buy gas. My sister and BIL have a charcoal grill and honestly, I didnt notice much of a difference( except for the mess and time factor). I usually grill foods that dont hang out too long. On Mother's Day I made 2 beer can chickens( indirect heat) and they were soo moist and flavorful. ( I'll go dig up a pic of that) Here is some pork tenderloins I did last year along with baked potatoes and asparagus.

How did he get them back to the US?

Thanks, I got a bag of 9 lemons and 2 limes on the reduced rack for 1.99. I dont know why they were there, they still looked pretty good ( to me anyway). Btw, the regular price of 1 lemon is .79. Limes are 3 for 1.00.

The salmon came 4 to a package( frozen). I defosted, poured some evoo on top. I used Old Bay and some fresh dill. uncooked. cooked They really liked it. I can't remember the name of this. Its from some food magazine that Kraft put out. Its oreo crumbs on the bottom, fresh strawberries( local) mixed with sweetened condensed milk, lemon juice and whipped topping. They loved it. I dont cook again until the end of July as we're going to Halifax for a family reunion.

Tonights meal. I made a tartare sauce to go with the salmon. I used the recipe from Joy of Cooking. It has cornichons, shallot, hard cooked egg, mayo and capers. I also made a vinegar based coleslaw. I used packaged cole slaw mix, english cukes, red pepper, carrot. The brine is vinegar, water sugar and salt. I also used some celery seed. I used frozen green beans. I brought some sliced almonds from home( bought at Trader Joes) and sauteed them in some butter. Of course one lady had to complain that the beans werent cooked. Excuse me? Arent they already blanched before they're frozen? I just can't friggen win. I wont be buying these anymore. I refuse to cook the living crap out of them.

← I bought 1/2lb as it never expires( unlike the boxed pectin from the grocery store)

Thanks for all your hard work. I can NOT wait to get to The Spice House.

I cook tomorrow for the Seniors. Baked salmon( 4 frozen filets in 1 package on special for 3.99) baked potatoes vinegar based cole slaw french cut green beans( frozen) frozen strawberry dessert( from Kraft.ca magazine) These grocery prices are killing me. I'm about 15.00 over my budget. I had a meeting today with my coordinator. She is leaving the position and someone else will be replacing her. When I was in Florida, another cook from a different program filled in. She made a roast and mashed potatoes. My coordinator wanted to tell me that I could make a roast the day before at the office if I want and then reheat it. I said " I'd make a roast in the past and they complained". She said........, Well, that roast was raw!! There was blood coming out if it. Excuse me?? Granted, I dont cook beef that often, but I pulled it at 155F and it was nicely pink. I give up!! She also said I should just make potatoes every single time!!!

Here's a new use for the Southern Style Chicken Breast from McDonald's. I used them to make made my version of a fried chicken salad w/ homeade honey mustard dressing. Romaine, corn, Dubliner cheddar, cuckes, scallions, hard cooked eggs, carrots and glazed pecans. I diced up the breast on top. It was pretty darn good if I do say so myself.

Fair enough! I myself could not imagine life without pork, especially in Asia! I think it makes up three or four meals a week for me. Without it, I'd be stuck eating the cheapest and most boring meat at the supermarket - boneless, skinless chicken breast. ← I do like pork, just not Ham. We ate a lot of baby back ribs while growing up. Pork tenderloin too. My mom NEVER bought or served Ham. It doesnt make much sense.

Here's a new use for the SSCB. I bought 2 today in MI( no bun, no pickle) for the reduced rate of 3.71 for both. I made my version of a fried chicken salad w/ homeade honey mustard dressing. Romaine, corn, Dubliner cheddar, cuckes, scallions, hard cooked eggs, carrots and glazed pecans. I diced up the breast on top. It was pretty darn good if I do say so myself.

← I used some of the Pomona in the mixed berry jam. It set up beautifully and I only used 2 cups of sugar. I got 6.5 pints out of the batch.

Anyone else canning? I just made 5 pints of Ontario strawberry jam without pectin. I'm keeping my fingers crossed that it sets up. I think I'm going to make another batch mixing in some rasberries, blackberries and blueberries. I might add some pomona pectin just for insurance.

Now you have double proof. I've never seen so much ham since I moved to Ontario. Jewish kids don't get exposed to ham while growing up That might be one of the reasons I dont like it.