CaliPoutine

I'll be watching too!! We're currently waiting for our last estimate to come thru on our kitchen( and a bedroom addition). I think we'll be making our decision early next week. We have 3 ppl we're considering. 1. A kitchen design firm. They don't make their own cabinets. 2. a local guy who makes all his own stuff. 3. Another person who makes their own cabinets. So far, I like the design from #1. Number 3 person's quote was 2k cheaper, but I dont like his ideas for the kitchen. We're waiting on #2. Maybe I should start my own thread.

Hey Bekki Do you mind listing some of the places online where you've found fixtures, lighting, etc? We're right in the midst of plannin our kitchen reno and its costing a lot more than we thought too. Since I have an address in the US, I'd like to buy the sink and fixtures online to save us some money!!

"Fine, I'll have the Aunt Vagina's then" = A friend's son responding to his mother telling him he can have the frozen waffles that are on sale rather than the Eggo's.

You could also try smoked paprika.

Certainly it is possible to find the fuzzy-bottom garlic in Ontario - I have some in my cupboard right now which I purchased from Longo's. I have also seen it at Farmers' Markets. In the winter, of course, it's just not available. Not sure if it's grown in California or right here in Ontario but it's miles better than the usual Chinese garlic found in most supermarkets. ← I'm glad you can find it. I wish I could. I can get Ontario grown garlic from the guy where I buy my eggs, but thats only for a few weeks each year. I've only seen Chinese garlic in the grocery stores( No Frills, Independent, Food Basics)

Here in Ontario, we have no choice. All I've ever seen is Chinese garlic. I wish, wish, wish we had California garlic. I'd pay more for in a hot second.

Have you looked at the Strawberry cream cake from Cooks'? It has a strawberry filling and a yellow cake. PM me if you want the recipe.

Hey, I sometimes do. ← Well see, you're a doctor so you're allowed. One of the other cook/chefs at another dining program( she trained me) wears scrubs and I find it really unappealing. I don't think its attractive at all. Especially those tops that have little baby animals all over.

Today's meal: Open faced hot turkey sandwiches coleslaw cranberry sauce. fresh brocolli and baby carrots brownie sundaes The dessert was made using a mix called double stacks. It was a krusteaz mix that I bought at a liquidation place. One layer is brownie, the top layer is choc. chip cookie. It wasnt bad for a mix. 1 box made 2 8x8 pans. They were 4.00 a box. I served them with a scoop of breyers vanilla( on sale for 2.77 a half gallon. This icecream is normally 8.50 for a half gallon!!!!) I also used some hersheys choc. syrup, whipped cream in a can and a cherry. I made coleslaw using a packaged coleslaw blend( 1.14) and chopped green onions. The dressing is mayo, cider vinegar, celery seed, a touch of sugar, s +p. cole slaw I got a fantastic deal on boneless turkey breasts( PC airchilled). They cost me 1.99lb and each one was an average of 2.5lbs. I cooked 10 which I knew would be too much. I ended up using 6. I froze the 4 for a meal at another program(25ppl). hot open faced turkey sandwich. Here is my plate. I bought a 20lb bag of russet potatoes for 5.99. I made some turkey stock awhile back. I used that with a product called Bistro. Its a weird granule type thing that makes gravy. I didnt have enough drippings to make my own. The meal was succesful. I bought 2 loaves of an enriched white bread thinking it would go better with turkey. A lady was shocked they were getting white bread. Oh well, live and learn. I'm sure if I bought wheat, they would have complained about that too.

There is a huge asian store in Ypsi. I can't remember the name, its on Washtenaw. Last time I was there, I thought it was really cheap.

You place it on top of a wedge of cheese and when you cut the cheese, you hold onto the button and your( not you per se) germy hands don't touch the piece of cheese.

2 things for cheese. Glass cheese buttons(50 cents) and ceramic markers(10cents).

Ok folks, time is running out. We leave on Sunday. What about St. Catharines?

Don't tell Fat Guy that!!

Kerry, Do you like it? Does it grind well?

My spouse picked this up today. She paid 1 dollar. Its a Mr. Dudley pepper grinder.

Ok, I lied. I did cook. I made us brunch. I was starving as I didnt eat much yesterday. I brought these bagels back from Florida. Bacon, egg and cheese bagel.

Alrighty Folks This will do it for me. I hope you enjoyed a peek into my very busy week. If you have any questions, please feel free to ask. I won't be cooking today for business or for pleasure. I'll be laying on the beach and swimming in Lake Huron for most of the day!! Be sure to check in on the Senior Dining thread every 2 weeks. Bye for now.

The Cake: I feel I must make a disclaimer before I post this picture. This isnt my "vision" or "design". I don't like the look of this cake at all. My boss designed it and I just impliment it. This cake is called " The Wild Thing". Its a white cake( egg whites only) filled with a very thick custard. Strawberries, raspberries and blueberries are used in between the layers. The top of each layer is dusted with Confectioner's sugar. The table is set up with all the other fruit. Its supposed to look "wild". People rave about it all the time. When we got to the event, we realized all the table fruit hadnt arrived, so I had to do the best I could until the table fruit came. I actually thought it looked better before the table was covered in fruit. When we plate the cake, we serve it with some berries and grapes.

Moving on. We plated 93 salads. The bride wanted a spring mix and as she called it " bathed in a garlic vinaigrette". You're never supposed to bathe a salad in dressing!! Anyway, we also had 3 vegetarians that ordered salmon. Hello, if you eat fish, you're not a vegetarian. salad Oven roasted potato. grilled veg filet and grilled rosemary chicken. The beef was served with a horseradish sauce, the chicken was served witha garlic cream sauce.

Yesterday was busy. The day of an event is always crazy. My boss brought in a husband and wife that used to run another restaurant in Grand Bend. They've both left that restaurant and are working at different jobs. She asked them if they wouldnt mind helping her with these two event. I had the husband working with me, the wife went with my boss to the other event. They did all the grilled veg while I was inside making the scones and setting up the cakes. These are cheeseball surprises. This is a basic dough with flour, sharp cheddar, cayenne, paprika and butter. A stuffed green olive is hidden inside and baked. They went really fast. cheddar chive scones Finished!! peppers This is the backup cake that no one will see. The wedding cake wasnt enough so I had to make a 9 inch cake for extra servings. More to come.....

Hi, I just got home from a long, long day. The cranberry citrus salad is boston lettuce, radichio and red leaf. Garnished with toasted pecans, supremed oranges and dried cranberries. The dressing is equal parts orange juice and lemon juice, olive oil, dijon mustard, and a dash of honey. Salt and pepper to taste. Hope this helps. I'll post pics tomorrow and wrap this baby up!!

You dont have to buy muffin pans. Just get the reynolds foil muffin liners and use those on a cookie sheet. The foil liners usually dont require a muffin pan.

The salmon is fresh poached. We were trying to let the heat out of the kitchen. It gets very hot in there. A few months back, I asked my boss if she had a/c in the kitchen and she said " Of course". It has yet to be turned on. I can't imagine it can get much hotter than its been.

Breakfast today: Blueberry waffles using the same Malted Waffle Mix. I actually prefer waffles to pancakes when using this mix. I hooked Kerry Beal up with some and she can vouch for how good they really are. I love how the blueberries get all smooshy in the waffle maker. I had 2 pieces of law salt bacon( Oymel, bought in Canada for 1.99 500grams at No Frills). Today is going to be brutal. I have to be at work at noon to start setting up the wedding cakes. We have to leave for the wedding site at 4pm. I probably wont be home until 11pm tonight. I'll be posting pics tomorrow and wrapping this blog up. I really, really look forward to the next blogger.