Kerry Beal

My Sumeet - before it went tits up in the rhubarb patch - made a lovely smooth nut butter. Perhaps one of their newer spice grinders would work like this one. But it will take up counter space!

Lamb chops, sous ved and BGE'd, mezgaldi, tomatoes sautéed in garlic oil with basil. Corrected cause the chops weren't lame in the slightest!

Likely more like these?

Caren - totally forgot this one Salt Rising Bread. Might not go so far as to say favourite!

I made caramels with it a couple of times.

Apparently herself likes the bourbon biscuits.

8th & Collins from Kindred Cocktail - excuse the mess - making the drink was more important than cleaning! Used the new lemon press for the juice.

Very few people use the organizer - but the bags themselves kinda flop around in the fridge so it's actually more space efficient in the long run. I have two up here - one for white and one for chocolate. (Kira gets a lot of her calories from chocolate milk - don't tell CAS).

Rug rat came home early today - but Anna and I had enough time to run out to the Flee Market before her arrival. They had quite a number of the Time Life Good Cook series (variety meats is in there) - and a lot of the hard cover Foods of the World Series. None of the little spiral ones though. If anyone sees one in that pile that they want - let me know - I'll pick it up and send it along. Here's what we came home with. Foods of the Worlds - African and Southeast Asian, Good Cook - Candy of course and Breads. Imagine our delight when we noticed one of the Viancan silicone lids - still in it's packaging totally unused. The condo used to have a good dish rack - but it got past it - so was replaced with a cheesy plastic one. We found a nice metal one at Homesense - and today were able to find a nice old Rubbermaid drain board to put under it.

KennethT - you asked about puncturing the bag. The bags are quite thick (and very useful used again for sous vide if you have the right kind of vacuum sealer) and it is hard to puncture them - however a few weeks back I was pulling a bag out of the kind of box that Anna has a picture of in post 511 and a sharp fingernail met a bulging bit of bag - and there was a little fountain in my fridge! Here's a link to uses for milk bags. One of the others I've used is to freeze soup in them. I've also frozen them as is - once thawed the milk is perfectly good for baking etc.

Nope - first time I've ever made then - but you are right - I think they'd be perfect!

Chopped finely - I'll put the recipe here - it also makes a cake that I've posted before if I recall. Mom's Rhubarb Date Muffins/Cake cup 1 rhubarb, diced cup 1 dates, diced tsp 1 baking soda cup 1 boiling water cup 1/2 shortening cup 1/2 sugar cup 1/2 brown sugar 1 egg cup 2 flour tsp 1/2 salt tsp 1 1/2 cinnamon tsp 1/2 cloves 1.Add soda to dates and rhubarb and pour over boiling water. Cool to RT. 2.Cream shortening with sugars, beat in eggs. Add dry ingredients and stir in rhubarb mixture. 3.Bake at 350 for 20-25 minutes for muffins, 9 by 9 pan for 40 to 50 minutes.

Rhubarb-Date Muffins for rounds this am.

Bacon, cheese and tomato on challah - perhaps not kosher - but still very satisfactory!

Just google image Nabisco Chocolate Waters - you'll be in hog heaven!

They aren't supposed to be - but the thicker ones were.

I, for one, would be thrilled to see it!

At the behest of Anna I made a batch of bourbon cream cookies this morning. Anna and I both have fond memories of these cookies from when we were young. These are a perfectly nice cookie - but not what we remember. I think the cookie part of these would make an excellent chocolate wafer to be used to make an icebox cake.

First a little tale. The day before leaving for Manitoulin hubby and I were in Scarborough with the rug rat visiting a physio who will be doing some intensive work with her after I get back home. We took the opportunity to drop around to Richters Herbs in Goodwood to pick up some herbs that I needed if I was going to make things from 'The Last Course' cookbook. I stood in front of the lemon verbena with the woman from the greenhouse - she said "just let me go out back and get them from there" - I kinda wondered what was wrong with the plants in front of me - but got distracted wandering around picking up other herbs and when she gave me two plants from the back after a considerable wait - I plunked them in my little box, paid for all and left. As I was dividing the plants up later that evening - leaving some for hubby to plant in the herb garden at home - I realized that I didn't have any lemon verbena - instead I had two plants called Bakial Skullcap. Many phone calls ensued - offers for me to return the plants and pick up new ones (not driving 6 hours each way for that), perhaps when I returned home (nope - I bought the damn plants so I could cook with them up here), suggested perhaps it was my fault for not looking at the plant markers when I was handed them... So finally they agreed to send a plant if I paid the postage - they'd ship it that week... two weeks later, no plant - so more phone calls ensued and on Friday at long last - I received my lemon verbena. (and wasn't charged for postage) So here she be! A few leaves in some tea for a tea cake. Lemon verbena infused tea cakes!

They were truly calamari - but the frozen kind that all small northern ontario restaurants that serve calamari buy. I've had worse! The hash browns were suffering from oxidized oil I think - had an acrid flavour I don't care for.

Good to know - obviously Anna has learned that lesson as she was warning me when I grabbed it. This one is taller than the others I have purchased in the past (I have one in the van that I offer to Anna to help her get into the seat!) - I can get to the top of all cupboards easily with it.

I recall it was his discussion that gave me the hankering for it.

Indeed it is - there were a couple of different brands of them at the store - we played with each kind and this was the one that felt substantial and seemed to come down true on the funnel.

Food processor $8 at Jarret Thrift store. Love those Little Pro's. Juicer from Homesense - a little more than $8 - cause everyone needs a thousand pound juicer to get the juice out of that one lemon for one's evening cocktail!

Very late lunch - at Okinawa Sushi in Sudbury. A sad lonely piece of Inari - could have used a little sprucing up. Miso soup and seaweed salad. Warm saki for Anna. Coconut shrimp. Calamari of course! Chicken fried udon. Tempura. A very interesting item - "deep fried milk". It was very tasty - and we were looking up recipes while we were eating - no sign of sugar in them but it was quite sweet. When I was leaving I asked if they added sugar to it - "yup" he said "sugar and ice cream"!