Kerry Beal

Since the span is a few hundred meters at most - you'd be going straight up and straight down on a bridge that high or it would have to start in Espanola and end in Wiki.

For sure - it's a much, much better thing.

I had to go to the US to get a bottle of that to send overseas sadly - of course found it in my local LCBO a week later when they relisted it.

Yeah - didn't get my hands on one of those bottles - though I did try. Forty Creek is on my way to work - the Matt's came down and we toured a few years ago before Campari took them over when John Hall was releasing one of his new blends. He gave us the tour and tasting and we left with a few very nice bottles.

Never been a great fan of Crown Royal (or any Canadian Whisky really) - but I was wooed by the special blends of John Hall at Forty Creek and when people were fighting to get bottles of this one when it first came out - I just had to have one! It's pretty smooth and doesn't give me heartburn like a lot of the rye heavy whiskies do.

Playing with the Carlota de Limón icebox cake that @MelissaHintroduced us to the other day. Some assembly required. We shall see how it un-molds tomorrow. Next issue will be finding something on which to present it.

Here is the translation from online - 6 pieces lime 1 can of evaporated milk (360 ml) - my can was 300 ml 1 can of condensed milk (397 g) 2 packets of biscuit maria (170 g) - I used 2 sleeves which is 400 grams Squeeze the limes and reserve the juice. Blend the evaporated milk, condensed milk and juice until you get a cream. In a medium bowl, place the biscuits and add the mixture above, look for layers of cookies and the mixture you prepared. Fill the mold perfectly. Garnish with small pieces of cookie or lime wedges. Refrigerate for 2 hours and serve.

All properly seasoned I suspect?

Roasted Cherry Tomato sauce with a little cream, with sautéed shrimp, over a little rice.

Totally made up drink - called it the "Craft Moment" - 11/2 ounces crown royal Northern Harvest Canadian Rye, 1 ounce sweet vermouth, 1/2 ounce each cynar and St Germain.

Home made for sure. Might be a combination of yellow and green split peas.

Pea soup and bun from the variety store. Asked sheepishly if they had real butter and someone ran down stairs to get me some!

Teisen lap times 2 for the Wiki nursing home and the Wiki clinic These have been disappearing fast - the caramel is way too oozy but that doesn't hurt the flavor. The kid sitter who took some home last night (and tried unsuccessfully to hid them from her kids) posted about them on FaceBook within a few minutes of getting them home. So pretzel rods, caramel, pecans, milk chocolate - so much more than the sum of their parts. Will have to see if I can get more pretzel rods in Wiki today.

Drink tonight - think it might be called a Bitter Moe - but can't read my own writing and can't find it on line. Grilled pineapple - rum, brown sugar, cinnamon

Was gifted some frozen black currents - PDF.

Had asked one of the nurses who's husband has an apiary for some beeswax as I want to make some canneles. Lunch today - the romaine with the left over dressing, bacon and croutons.

Modernist Cuisine $365.70 CDN on Amazon.ca

If you feel the need to heat the molds (which I never do) - consider putting them in a Mold'art melter.

I think Greweling has a formula but I can't check right now.

Lessons learned about Dorie's Corked Breton Galettes - add the filling while they are still warm. Get them out of the tart pans while they are still warm!

Mine hadn't started fermenting overnight which leads me to suspect that pineapples coming into Canada might be treated - so added a pinch of yeast. Will check on it later today.

I'd probably give them a few more minutes in the fridge. Looks like they were almost done but still had a few spots stuck when you removed them from the fridge. If you have the luxury - leave them in the molds over night before removing them from the mold.

Seen in our travels today. Hop Toad

For sure!

Fine Cooking Bakeshop muffins - rhubarb, date, ginger, lemon