Ann_T

Susan, I noticed that too. In fact it makes the second batch substantially quicker than the first.

I have the 4 slice Cuisinart and it works fine. But it isn't what I use. My favourite toaster is actually the Cuisinart Convection Toaster oven. I don't really use it for much other than toast. And it gets used every day for that. I prefer my toast well toasted and although the toaster oven does take a little longer, I still like it the best. Plus I make almost all of my own bread as well as bagels and with the toaster oven it doesn't matter what size loaf I make, it will accommodate every size and shaped slice. Ann

Alana, your croissants look amazing. I made another batch of bagels this morning and this time made some with onions and cheddar cheese. I had one while they were still hot for breakfast.

OOOOH don't those look good. I'd like one toasted with a slice of beefsteak tomato. Ann

Nishla, What a beautiful Mushroom Omelette. Percy, now that is the kind of breakfast Moe loves. Steak and eggs. I baked Blackberry Scones for breakfast using some of the blackberries that we picked the other day.

What about Cookies? That is the only way I like my oatmeal. But my husband loves his with butter, brown sugar and warm milk. Ann

I would like to thank everyone that participate this week on my Blog. When Susan invited me to do a blog and gave me a choice of dates I thought it was the perfect time for our friend Sandra to visit from Toronto. I got to play the tour guide and introduce her to some of the areas that she hadn't been to before. And I got to revisit a few places that I hadn't been to in a while as well as find a couple of places that were new to me. It was my intention to showcase the Cowichan Valley and the southern part of the Island. I didn't want to cook differently.. I wanted to prepared the type

Susan, thanks for giving me the extra day. I've been having the same problem today. My service has been off more than it has been on since early this afternoon. We are having record high temperatures. Thanks Pam. I'm originally from the Toronto area but I also lived in Sault Ste. Marie, Ontario for 5 long years. I love our winters out here on the west coast. CaliPoutine. I posted the recipe I use for Bagels on Recipe Gullet. It is one that i have used for years. I use Rogers Flours the unbleached all-purpose and their bread flour. I've made these bagels with both. I believe

Thanks Shaya, Since it is obvious from the wonderful meals that you are making for your family now that you are very motivated. I don't think you lose any of that. In fact it just becomes more fun when you have more time. Thanks Racheld. Its been fun visiting some of the places that I haven't been to in a while. And a couple of new places as well. We are already talking about going back to the Cidery for lunch or dinner again soon. In fact we might go there tomorrow night. They have an outdoor wood fired oven and Sunday night is pizza night on the patio. Thanks Barbara. I'm not

It was really hot here today and the heat has been affecting my internet service. It has been off more than it has been on today. So I'm going to try and post while it is actually working. We drove around the Cowichan Valley this afternoon stopping at a couple of wineries and having lunch at the Merridale Estate Cidery in their La Pommeraie Bistro. We sat out on the patio and sampled two of their ciders. Sandra had the Frittata Basquaise "........ Four Fresh Pasture Raised Eggs, Chorizo Sausage, Brie Cheese, Green and Red Onions & Diced Potato. the the Spinach salad. The frittata di

Marlene, I posted the recipe for the Bread and Butter pudding over on Recipe Gullet. Here is a better picture. I made it in individual ramekins a few months ago. For breakfast I toasted one of my bagels and topped it with sliced tomatoes with lots of fresh ground pepper and my favourite salt (Murray River Salt from Australia).

Bread and Butter Pudding This is one of my favourite desserts. I love it served with the caramel sauce. It can be made with any of your favourite breads including Chocolate. Bread And Butter Pudding With Caramel Sauce 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. Cut cr

Ever tried carrots with honey or brown sugar? I'm not saying that will turn you into a carrot convert, but they take well to the sweet stuff. ← No chance I'll ever like cooked carrots. I often roast and glaze them in brown sugar or honey or maple syrup for Moe. But it is actually the sweetness of the carrots that i don't like. I can eat them raw. But they wouldn't be my first choice for a snack. H. du Bois, I cook summer squash/zucchini the same way. Just cut the squash into 1 1/2 to 2 inch logs and then cut the logs in half horizontally. Then I just use a knife to carve a littl

Thanks Abra. We spent the day over on the Saanich Peninsula. Just got home and still need to download pictures off the camera and make dinner. But I thought I would share a picture of the bagels I baked early this morning.

Tracey, Klary, Gifted Gourmet answered the question on Peameal Bacon. It gets the name Peameal because the loin is rolled in cornmeal. As much as I like Canadian back bacon, it is the peameal bacon that I really really like. I think I will talk to the butcher here and find out if it is something he would consider making. I remember when we lived in Grand Rapids, Michigan. I had a wonderful butcher there and he started to sell Peameal bacon after I told him how much I missed it. I can buy chicken breasts just about anyway I want them. Skinless and boneless, Bone in Skinless, boneless

Thanks Saskanuck. Is this the name that you used on the Gardenweb? Thanks H. du Bois. Coquus, I've been to the one near the Galleria and another one near the McKinley Mall. I think it was this one that was actually the closest too me in Dunkirk. I liked going to the one off of Sheridian because then I could stop for lunch at the Taste of India in the Northtown Mall and then visit the Premier Wine store before heading home. I often took the scenic route along highway 5. Oh Marlene, it is so nice to hear that you are recreating something that I've made. Daniel, I was so glad that

The sauce for the escargot is basically just shallots simmered in white wine, chicken broth, garlic, fresh thyme until the liquid is reduced to about 1/3rd of a cup. Then a cup of heavy cream is added and simmered again until reduced to 1/2 a cup. At that time I add the drained canned snails and the gorgonzola cheese and just let it cook for another 5 minutes or so. It is also good without the cheese and just a little butter added at the end. I normally make little toast cups to serve them in rather than using puff pastry. Sometimes I make slightly larger toast cups and serve them as a

Lori, I know that you can bake so making French or Italian breads will be very easy for you. Check out Julia Child's French Bread recipe . It is a good one to start with if you are looking for just a simple baguette or loaf. Do you have a stone? I bake all my breads on a large square stone that I keep in the oven. Thanks Grub. Thanks Daniel. Funny, I wasn't even going to post that picture but my husband (Moe) really liked that photo the best. Suzi, I agree, Beef on Weck truly is one of the most perfect sandwiches. Topped of course with a little hot horseradish. Hi Jennifer.

FabulousFoodBabe, there are a number of farms in the area where you can buy free range chicken, beef, duck and of course fresh produce. I bought a baby goat from one of the local farmers back in April. I still have quite a bit of it still in the freezer. I should have said just corn, butter, salt and pepper. Got to have fresh ground pepper too. But when corn is ready it takes centre stage. We will make a meal of just corn, nothing else. Thankfully I have a husband who loves fresh corn as much as I do. We both grew up in Ontario. He is from the Windsor area and I'm from the Toront

Thanks everyone. I've never done anything like this before and I'm a little nervous. And to have to follow Bryan's amazing blog on top of that. Fabulous FoodBabe, your son might not want to come home. He will probably fall in love with the Island. We moved our son out here back in 1998 when he was 15 and he says he is never leaving. Daniel, the espresso machine is a Saeco Incanto Sirius, one of the super automatics. We are really happy with its performance. It is all we drink now. Klary, I hope you find time to visit the Island. Especially if you haven't been here before. It re

Bryan, I've really have enjoyed your blog. You only turn twenty once so I'm happy to see that you and your family celebrated it in style. Ann

Good Morning from beautiful, sunny Vancouver Island. My name is Ann and I live with my husband Moe in Duncan, British Columbia right in the heart of the Cowichan Valley on Vancouver Island. We have a son, Matt, who is 24 and lives just an hour south of us in Victoria. My blog theme is planned around all the wonderful foods that are available here on the island, mostly in the Cowichan Valley and the Victoria/Sidney area. I have a friend visiting from Toronto this week and Sandra and I plan to drive all over the southern part of Vancouver Island visiting farms, markets and wineries.

Happy Birthday Bryan. Looks like you started the day off well with a wonderful breakfast. Looking forward to seeing what is on the menu for the rest of your Day. Ann

Bryan, I'm really enjoying your Blog. Your meals and your photos are wonderful. I really love seeing the Wegman's photos. Brought back memories of when I lived in Western New York 5 years ago. Wegman's was my favourite grocery store. Ann