Kerry Beal

Grocery store still had a couple of big herb containers in their clearance area. Not dirt cheap but usable size so seemed sensible to get.

nope - nuts are in there

Yes - bridge was apparently stuck open a couple of days ago - then they manually closed it and left it that way. There is some discussion about trying to swing it only 3 times a day but I'm not sure what is happening with that currently.

Fed the rug rat this - and had a piece myself. Noticed one of the cruise ships coming in - wonder how it's going to get back out! Batch of Butterscotch Squares made last night for when I get called in to the ER.

This was the view that greeted me this morning.

Rarely used for chocolate - we use it for pretty much everything where a blender, mixer, dough kneader might find a use.

We are here until after Haw Eater Weekend (that's the first weekend in August). I suspect I'll spend my Canada Day removing fishhooks and sewing up those who have had a bit too much to drink.

We both opted for the negroni - grabbed ice from the hospital - we will start making some proper ice overnight. Another picture of dinner - Anna threw this together in a very short time and it was quite delicious.

Yes it does!

Would you consider real egg white? The temperature of the sugar syrup would be high enough to eliminate any salmonella.

Time -Life recipie is 127C (260F). But again piped warm into starch. Marshmallow fluff which can be piped at room temp goes to 120C - 248F.

Out with a friend visiting from BC at Maro's spiced tea with saffron sugar cubes the fried cauliflower (Bella and the Beast) for me dandion onion potatoes and muhamarra for Cya kibbeh Fish

Might be in the back seat of the car.

All Canada.

I've lost track - no longer sure.

Let us know how the experiments go.

That one says it's for jams and jellies - it's mixed with sugar. This one says it's for PDF but it isn't an apple pectin. This is one of the ones I like.

The million dollar question - I've had apple pectin made for jam and apple pectin made for PDF. Do you have a picture of the container of your apple pectin. Weeping cubes have happened to me if the right brix has not been reached. Are you using a refractometer to check the brix or just the temperature?

Perhaps the friends who bring you fruit could bring some little containers of seasoning liquids and powders as well. Things are never as good seasoned after the fact - but it might make it a bit more palatable. Most of our hospitals have closed their kitchens and gone over to airline food - except the one I'm working in right this minute. The call room is across from the kitchen - I can hear the dishes clinking and smell the wonderful smells coming from it. It's a rare institution these days!

Will you be taking one for the team this evening?

True - but a necessary part of a Ramazzoti Jim-Jam which is a favorite in Manitoulin. Missed it by a hair when I was in Saskatoon - discontinued here at the LCBO.

I can't believe I missed the Ramazotti!

Raises the question as to whether they were completely flat initially.

That's the place - opened the year after my father was born - he used to go there when he was a boy picking tobacco in the area and cottaging on Lake Erie a bit further up the shore.

At the World Famous Arbor restaurant in Port Dover Ontario - a footlong and a Golden Glow!