Kerry Beal

Thanks Elaina - I actually have Mes Confitures - haven't looked at it in a few years. I recall the recipe combinations were very interesting. Was noticing some green apples, nice and close to the ground on a tree on a friends property today - think I'll go snatch some while I'm here.

Tell us more about making the green apple jelly you use for pectin - sugar added? Percentage?

Apparently I forgot to take pictures of the two batches of brownies I made last night to take to work today. Suffice it to say they look just like all the other pictures of brownies I've taken up here with the difference being they have no pecans in them! Now trying to decide what I shall make for the ER tomorrow.

Orange cake with Rum Glaze ¾ cup oil¾ cup sugar3 eggs2 ½ cups flour2 tsp baking powder1 tsp baking soda½ tsp salt1 cup yogurt1 grated lemon rind1 grated orange peelGlazejuice of 1 lemonjuice of 1 orange⅔ cup sugar¼ cup rum Method 1.Cake: Beat together oil, sugar and eggs. Alternate dry ingredients with yogurt. Bake at 350(160) for 50 minutes in a well oiled bundt or tube pan. Leave cake in pan and pour glaze over. Let cool for 30 minutes before turning out. 2.Glaze: Combine all ingredients. Microwave or heat until all sugar melted.

New Amsterdam Sour

Late for rounds again - but forgiven as I brought muffins. Funny - it wasn't sideways when I posted it!

Rum and orange cake for the clinic. Working on Blueberry Oatmeal muffins for rounds.

Nah - saving up to go back to finishing school!

Yes - got it from a dear friend!

The Bernard Clayton books were some of my first comprehensive bread books.

A perfect charcuterie and cheese dinner. The only exception to the perfection was the iberico we bought at Wegmans - it was a horrifying experience watching the woman who was the 'expert' in slicing by hand hacking the pieces off the leg while I terrorized her across the counter. She didn't seem to think the first slice was the angel's share (and at $98 US a lb I bloody well wasn't going to pay for the dried piece from the outside) and the inch long slices were scalloped thick and thin. My suggestions to improve her carving were not well received. I really wanted to just run screaming in the other direction knowing I was going a pay a premium for it. Like a proper polite Canadian I paid for it! Now Premier Gourmet had a nice piece of iberico - they cut it very thin by machine which resulted in perfect slices (and for a whole lot less money)!

Went back though our old cocktail novice threads for inspiration - found 'The Brothers Perryman' that I had enjoyed when I attended my first Heartland Gathering at Manifesto in Kansas City. Still a favourite! No oranges with rinds to be flamed so settled for a tooth pick of orange oil.

Anna and I have been busy today remaking two of the YouTube videos for the EZtemper in which she had noticed a few glaring errors! Anna sat up on the dining table with a glass of wine and monitored the camera and tried to catch my attention each time I started to screw up. She very nearly sat on her wine tumbler - producing a fair amount of good footage (when we forgot to turn the camera off) where she described her grandparents placing her on the kitchen table to remove glass from her butt when she was a child and someone thought it would be a good idea to put a Maclean's bottle in the tub for her to play with. We are just waiting for the rug rat to return and cogitating upon our cocktail for this evening. Shelby - it's about 1800 km - 19 hours and change driving. We'll put the coffee on!

Something in that range I think.

Nope - Farquahar's Dairy did. Was thinking about your ice cream exploits thought when I bought it!

Vanilla ice cream, roasted strawberries and a drizzle of balsamic.

Imitation and all that ... thanks kayb. Leftover chicken and veg.

Paper planes tonight! Think the correct brown spirit was used.

Adey - this is for you. Water ganache with the EZtemper. "water" (which was Amoretti passion fruit syrup, grapeseed oil, cointreau) at 40 C, chocolate at about 30C. Was around 32C when I added the 1% silk. On the right - before seed - on the left seeded. It's about the same amount in both cases - you can see more 'stand up' on the left. In about 15 minutes I could 'snap' the ganache on the left and bend the ganache on the right. Dark chocolate seeded with around 1% silk. After about a minute of stirring. Made some shells - gave them around 10 minutes in the fridge. Piped in ganache - gave it about 2 minutes in the fridge and it was ready to back off. Less than an hour later I was able to knock out what I had made. Excuse the focus.

Haven't started our cocktail yet - but still out of focus! On your way home we stopped in for a quick visit with the folks with whom we pressed cider in the fall. We needed to drop some chocolate and some apple brandy. We left with some alcoholic pear and apple cider and some home made balsamic vinegar (which will have to be my next project)! We arrived back home with a lovely Max Burt Chicken, a top sirloin (picanha), some espresso beans, Max Burt Maple syrup, the cider and the balsamic.

Headed off to Burt's Farm to see what was available. Ran in to Gore Bay to have a bite of lunch before our return to this end of the island. Lunch was at Buoy's Eatery. Broiled whitefish for Anna with a white wine garlic scape sauce sitting on potato wedges. Panzerotti "Max" - after Max Burt - shaved beef, butter sauteed mushrooms and a few assorted other things that I have forgotten. A lovely place for lunch.

Foggcutters - perhaps should be renamed Fogginducers. Our Remoska cooked chicken and veg with a nice slice of fresh bread.

I was offered lunch at the nursing home today - and as I didn't have a lot of time between there and my afternoon clinic I decided to take them up on it. Spinach quiche (very few eggs were harmed in the making of this quiche), zucchini, barley soup and strawberry mousse. Everything suffered from lack of salt - the zucchini was the tastiest part of the meal! Wiki nursing home used to make the best meals until the government types made them come in line with the provincial standards for food in nursing homes - pity!

Off to Wiki today - two batches of Teisen Lap - one for the nursing home, the other for the clinic.

Lamb shoulder chops, spinach and corn.