Kerry Beal

Holy Mole

Never a worry for me - might take a picture in a coup - never drink them without ice.

There are two in a package

Ah yes - when you click on it - it takes you back to the first one! Duh. I think I have enough of them - one at home, one at work, one up north here...

Here you go.

On that very page - if you scroll down it shows another steam oven - not discontinued.

Cuisinart Canada still lists it - https://www.cuisinart.ca/CSO-300N1C.html?lang=en#lang=en&start=1

The Last Wynd

Stopped in the grocery store to get some broth for the upcoming poutine - saw these.

Given that I feel totally responsible for bringing you over to the dark side - I think we should look at the options for making that happen!

So didn't want to be baking in the am with rounds being fairly early in the day and then heading of to Wiki - so instead tonight I put together the things for tomorrow. Buttermilk Quickbread - blueberry variation Summer torte - blueberry and apricot variation

The batch I did for coming up here was meat grinder fat (thanks butcher friend in Dunnville) - also in IP on saute low for a few trips. Used the ground cooked remains to make pasta sauce.

Throw it in, turn it on saute low, every 30 minutes give it a stir and turn it on again.

I'd probably happily pay 20 cents a pound, but even for an old broad I seem to have a certain animal magnetism for butchers and they seem to like to give me things!

You will have noted that we came home with some beef fat. The checkout girl had to phone back to the meat department to confirm that they really were free! After about an hour. Second straining - ended up with about 1 1/4 liters of liquid gold and these fatty, meaty nuggets that remind me of burnt ends. I need to pop them in the fridge and heat them in the CSO with a bit of BBQ sauce.

You do indeed - and fresher potatoes than the ones we had here. There might just be poutine in our future.

Jezebel

Ignore the part where I'm apparently just watching the babies instead of filming! Espanola osprey

Or we can show them "how to get the caramel in the caramilk bar"! But then we'll have to kill them.

Attendees jbates Chocolot Pastrypastmidnight lambrecht gourmet (a definite maybe) MelissaH* tikidoc Chocomonster Sue PEI and Jane Gwbyls *God's willing and the river don't rise 

Cause we are in one of the condos on the bottom this year - level with the ground, no stairs.

Went out for a little walk this evening - The bridge from the inside. Got talking to a fellow I've known since we were both teens and I used to cruise here in the summer - was getting more towards dusk on my return. Walked a bit further out to Low Island to get a picture unobstructed by lights and wires and such.

With the hazelnut paste we made from the hazelnut flour I took with me today - I made a little gianduja tonight. 1% EZtemper silk 20 min in fridge

Attendees jbates Chocolot Pastrypastmidnight lambrecht gourmet (a definite maybe) MelissaH* tikidoc Chocomonster Sue PEI and Jane *God's willing and the river don't rise 

Here's what you need to keep the wasps away! Washroom at Joe Beef in Montreal.