Ann_T

Not just the US. Don't forget Canada. It flourishes here too. And I agree with you Nina, they are sooo good. I've had more than my share of BLT's this summer/fall while tomatoes are at their best. Grew up eating them but have no idea where they originated. Homemade French bread Ann

I bake bread two or three times a week but I'm probably the worst person to answer this question because I actually add more salt than what is normally called for in bread because I think it really does contribute to the flavour. And I find that a lot of breads are very bland because they are missing enough salt. But that said, I think that you could just reduce the salt and still make your FIL happy and healthy. And maybe you could do it in stages so that he gradually gets use to the less salt flavour. When I was little my grandfather was on a salt restricted diet and my grandmother would order a special bread from a bakery that was salt free. I use to butter it and sprinkle salt on it. I actually liked that bread. Ann

I love goat too. I bought a baby goat from a local farmer in the spring. And I still have some in the freezer. I cook it pretty much the way I would do lamb. Ann

This is my favourite way to make garlic bread. Italian Bread with Gorgonzola ============================= Long loaf of Italian Bread or long crusty rolls. 1/4 cup butter 1/2 cup gorgonzola cheese 1 to 2 cloves garlic parsley salt pepper fresh grated parmesan cheese Optional: Basil or Oregano . Cream the butter with the gorgonzola cheese. Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. If using the basil or the oregano add now as well. Leave loaf whole, but cut slices so that the loaf stays together. Spread cheese mixture in between each slice and reshape loaf. Sprinkle top of loaf with parmesan cheese and wrap in foil. Place in 400°F oven for 10 or 15 minutes and serve hot.

Country Biscuits Home Cookin Chapter: Recipes From Thibeault's Table Country Biscuits ================ 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste. Keywords: Easy, Breakfast, Dinner, Bread ( RG1817 )

Rona, I used fresh chives, but there is no reason why you couldn't use dried. Ann

Well, Pork Maws are not something that I've ever cooked but according to a search, a pork maw is a pig's stomach. Found this recipe. Good luck. Ann

Angeljolie Love that picture of the egg yolk. Irisgirl Happy Anniversary. Lovely breakfast. We had Cheese, Ham and Chive Biscuits for breakfast this morning.

Daniel, Red Eye Gravy isn't big in Canada but I'd be happy with some on my ham. Maybe some biscuits to go with it too. Bruce and you should be proud. I'd love a dish of warm apple crumple for breakfast. Yesterdays breakfast - Blackberry Scones.

Kerry, what a wonderful blog. I started at the beginning and didn't stop until I got to the end. I've enjoyed it all so much. You brought back some memories of living in Northern Ontario. We lived in Sault Ste. Marie for 5 years before moving to the west coast. We often stopped in Espanola on our way home from Toronto. Moe's grandmother is actually buried in the cemetary in Espanola. It was nice to have a glimpse into your life with Kira, her Nanny, your job and the wonderful meals and all that chocolate. Thank you. Ann

Wow, Wattacetti, your stuffed boned chicken looks amazing. That is one of my husbands favourite meals. I use a slightly slightly different method of boning and I usually bone out the wings and the legs too. Thanks for the detail pictures. I'll have to give your method a try next time. Ann

Thanks Desiderio. Ann

Kerry, I poured the caramel into buttered mini muffin tins. When I took them out I pressed them against a wire rack to get the markings. Desiderio, is your Mars Bar recipe on line anywhere? Ann

Desiderio, your caramels look so good. I made carmels last weekend. Wish I had thought to put nuts in them.

I've been roasting chickens for many years and a roast chicken dinner ranks up near the top of favourite meals. I now roast all chickens, whether a little 3 pounder or a nice big free range chicken using Barbara Kafka's high heat method (500F). Turns out perfect every time. I roast turkeys the same way. And I always end up with the most wonderful pan drippings to make gravy.

Scambled eggs with 5 year old cheddar and a side of Fried Ham.

Nothing special Percy. I just use farm fresh eggs which I think make a difference. The white doesn't spread out as much with fresh eggs. Crack the egg into a small bowl. Bring the water to a boil, splash in a little white vinegar, give the water a quick swirl and slide in the eggs. Ann

I had some leftover roast beef from Tuesday's dinner so I made Moe very happy this morning with Roast Beef Hash topped with Poached eggs and toasted homemade french bread.

Wow Marlene, your halibut and chips look perfect. Just like what I get from the Fish and Chip Shoppe. I'll take an order to go please. Ann

Thanks Ling. I'm even more interested in making this now that I have seen the ingredients. Love fresh ground black pepper. Ann

Marlene, I'm really sensitive to the smell of "fish" too. There are so few that I really like for that reason. But fresh Halibut should never smell fishy. Ann

Thanks Michelle and Kim. Wow, so many beautiful loaves. I'm pretty boring when it comes to bread. Although I bake almost all the bread that we eat, I stick to French and Italian. Although looking at all the sour dough loaves I think I might have to try my hand at that. Michelle, the recipe I use for bagels isn't from the BBA. It is actually out of an appetizer cookbook. I've been making bagels using this same recipe for over 20 years. I made Onion and cheese bagels recently using the same basic recipe. They were a big hit with my son. I froze most of them and the next time we went to Victoria I took him a care package. I use the same dough to make pizza too. Ann

Ling, oooooh please may I have the recipe? I'm a sucker for anything with a caramel sauce. Kim, you have been holding out on us. Beautiful cakes. I made an apple pie last night using apples off the tree in our yard.

Percy I love your egg photos. NishlaI like the sound of the ground almonds in the pancake batter. Sunday morning breakfast - Farm fresh poached eggs over a bed of sauted mushrooms, spinach, tomatoes, onions and garlic. Topped with homemade Hollandaise sauce with a side of side pork.

Chicken and Dumplings is a favourite here. My mother was not what you would call a good cook but she made a pretty good chicken stew with dumplings. I was really surprised the first time I ever had the noodle style dumplings too. I call them Southern Style Dumplings, because a friend from Alabama made them for me the first time. But they are also called Chicken and Sliders. I don't know if that is a Canadian thing or not. I have three different recipes that I use for dumplings. It just depends on what I feel like whether I make the southern style dumplings, or the fluffy drop style dumpling and sometimes I add some fresh bread crumbs and parsley for somethng a little different. I have to have dumplings with beef stew too. Ann