Kerry Beal

Nope.

Kind of a brown butter shortbread.

PB mousse cake lemon curd

Tartar tats in beef fat

We have arrived at JJJ Brothers Perryman something with tequila st Germaine and grapefruit foccacia, carrot muffins black bean soup

Thistle Finch Distillery whiskey sour with the black pepper white rye G&T

I'm just trying to remember what Anna and I did with a large group of kids last time - I remember thinking I was going to try to use less chocolate the next time around! I think I took some Ikea silicone ice cube molds and we made some solid pieces in those - dipping cookies, licorice, sour candies makes kids happy. Wait - found my notes - strawberries, ikea molds (drizzled with dark, filled with milk), kid style barks and balloon containers.

Topic this year is panning.

Thank you - reservations made for John J Jeffries - and plans to hit the distillery!

We have arrived in Lancaster - as yet still packed.

Skeeters Pit BBQ in Shamoken Dam

She does indeed!

Off towards Lancaster for the PMCA again. Have Kat (who those of you who have attended the last workshop will recognize) along. Just stopped for breakfast with @patris. Forkish loaf

Been there - done that! Last trip to Montreal on the train food was much better - and there was linen.

Dinner tonight after our return home - toast for the old man, crackers and cream cheese for me. And a decent cup of tea of course.

Last pic for the trip as we are back home. The exact same options were offered for lunch as they were going up - pasta shells, seafood gratin and cold thai? chicken plate. Accompanied by a morrocan cous cous 'salad'.

It says alcohol free - so the extraction must be some other way.

I suspect he might be referring to this one of the Neilsen-Massey products - sugar, vanilla bean extractives and silicone dioxide anti caking agent. It has little vanilla bits in it - so it think extractives means what's left over after extraction ground up and added to sugar. I think therefore that it would be ground up vanilla beans - albeit used up ones.

I have multiple different 'powdered vanillas' in the house - vanillin crystals (synthetic), the vanilla powder sachets sold in european grocery stores (synthetic), vanilla powder maltodextrin based from the Spice House, Massey vanilla powder - also maltodextrin, and vanilla beans that I removed from extract that I made, freeze dried then ground to a powder. Each have their uses for me. I have several pounds of various vanilla beans tucked away - from which I have made many, many gallons of extract. I have multiple extracts that I have purchased or received as samples at trade shows. And I would still argue that the flavor of the Gold Medal artificial extract beats most of these and not just in baking! In the kitchen up north - I used to lock away the good Haitian vanilla when I left so it would be there when I returned - now it's the Gold Medal. Don't knock it until you have tried it.

Thank god he's not quite that bad or we wouldn't have lasted 31 years!

As do I - he's a grouchy old fart when he's unwell!

No breakfast to report on today as hubby is still recuperating from yesterday's. Upchucked the lot a couple of times. We are on the train now - he's sticking to water.