Kerry Beal

Stops in Sudbury included LCBO (x2), Paris Natural Foods, Cas's Brewhouse, Homesense, a hydroponics store, Stop Restaurant Supply, My Thai Palace for lunch, Value Village and a couple of other thrift stores, followed by the Independent Grocer. A glance at the Costco parking lot this holiday weekend convinced us that we would be happy to spend more for less cheese at a regular grocery store to avoid the sheer number of people in there. Lunch - Beer for Anna My usual ginger tea Sticky rice with peanut sauce Calamari of course Beef Pad See Ew Panang chicken curry Our server was a young man who's vocabulary seemed to consist of 'awesome' as a response to anything we said.

Headed off to Sudbury fairly early this morning - my call overnight was not too onerous so I had the energy. Stopped at the Nairn Center truck stop "Jeremy's" to grab a few of their potato pancakes for the road.

Anna and I looked at that stove when she was in the market for induction - it was a nice looking appliance - and had good reviews as I recall. It was her second choice after the GE Profile induction.

We are going to a stranger's house to press cider - does that count?

Thought that one little guy was going to starve until dessert came!

Fuji apples went into the sofrito for the manufacture of the Ivan Ramen Ramen.

No wine for me sadly! Another of these this afternoon - that pot of gold was within reach! Anna's Roasted Cauliflower with Kimchi Cream. Dinner!

Noodles for lunch for me too - fishy version.

I've seen the printed waxed pieces at GT French which is a paper supplier for food service.

I don't microwave in the freezer bags. I get the contents out then microwave in whatever I'll be serving on. I'm not a big fan of microwaving plastics - the hot food seems to wreck the containers.

Or if you want to stick to peaches - buy some of those fabulous dried peaches from Trader Joe's and steam then as Andie would before cutting into pieces for your salad.

While we were up here this summer I put together a jug of Vin de Noix. It's had a couple of months to macerate - so today it's time to strain it and get it bottled for gifting purposes. The first strain through a fine mesh strainer. Filtering through a couple of layers of coffee filters - note to self - liberate a couple of much bigger coffee filters from somewhere. Managed to get all the crap out of the macerating jug. Bit of a challenge.

Taking it off the windowsill near the sink and moving it near the laundry sink where it's darker but still close to running water.

I'm going to go out on a limb and suggest that spreading organically means 'freeform' vs spread carefully 1/4 inch thick with an offset spatula taking care that the entire surface is smooth as glass.

Looking online for combinations of lemon and mint - we come up with Mangoes+black pepper+lemon+mintLisa's crepe idea with some combination of those might work.

Having trouble picturing the mint in there though.

Ok - so looks like the proportions for their cinnamon rolls are - Rolls 2 cups "JIFFY" Baking Mix 2/3 cup milkCombine baking mix and milk. Blend well. On floured surface, knead 2 - 3 times. Roll out to a 15” x 8” rectangle. I'd probably add about 1 cup of finely chopped kale to the baking mix before adding in the milk. Smash half a dozen or so of the peppermint candies finely, grate the rind of one lemon and mix with maybe 1/4 cup of sugar. I'd probably spread about 1/4 cup of soft butter on the rectangle up to about 1 inch of the long edge, sprinkle the buttered area with the candy, rind and sugar, wet the 1 inch strip that has no butter on it and roll from the other side. Cut into 1 1/2 inch slices, place in pan sprayed 8 by 8 inch pan and bake at 425 for 15 to 20 minutes. First test will tell you if the kale might need cooking first - I'd try to remove any rib bits in the kale and use only the leaf part.

They smell damn good too!

He's a little old for you to be doing his homework for him isn't he? Ok - I'm picturing a roll up of sorts. So the kale is chopped finely - made into a biscuit dough with the jiffy mix, rolled out into a rectangle - then the peppermint candies are ground up and sprinkled over the rectangle along with the grated lemon rind and sugar. Rolled up like cinnamon roll, then cut into slices and baked. Lemon and mint go well together so it might not taste completely horrible.

Chewy Molasses Spice cookies for work tomorrow.

Ivan Ramen Ramen. Pork fat, chicken fat, katsuobushi salt, shiso tare Anna's bowl - using the non Ivan noodles. My bowl with the Ivan noodles. Anna's got dumped - she's now eating a piece of dry toast. She was unable to get by the fishy smell of the dashi - funny cause I'm the one who doesn't eat much fish.

Death and Company showed up today! So in the spirit of D&C (rather than the actuality) I made the Flor de Jerez. Amontillado replaced with half oloroso and half fino, Appleton replaced with Plantation (because they both end in 'n'), Aprey replaced with Luxardo, cane syrup made with cane sugar and water, lemon as directed, angostura as directed - damn fine drink in spite of us!

You need all those little side notes you see in Cook's Illustrated and Fine Cooking - where you say "while any sugar will technically work in this recipe - I find that Okinawa black sugar's iodine-ish flavour plays off the salty yolk perfectly". Or like I do on a prescription - "no substitution"!

Melissa - that was me making the chicken stock. I unwrapped the bird, took the ties off, checked for the giblet pack (there was none), rinsed it off and put it in the pressure cooker. Added enough water to just cover the bird (around 3 1/2 to 4 quarts I'd estimate) and cooked for about an hour.

Looks pretty straightforward to me. Do you think it is necessary to suggest blooming the gelatine and telling folks when to add it for the cake filling variation - or would you assume that an advanced home cook would know that?