Kerry Beal

Pretty sure it's in there! Not absolutely certain about the black salt though.

No Indian up here unless you include the Indian Tacos - that would be Ojibway. The local Chinese food joint is suspected of being a front for something illegal I seem to recall. I've never seen anyone coming or going from there. One of the first years I was here I was on an Indian food kick - brought my masala dabba, that hubby had purchased for me for Christmas from Lee Valley, with me and made all kinds of Indian food. Think if I look in the drawer I could probably find all the printed out recipes. Right now in the cupboard we have pretty much all the spices we could need to make just about anything.

Just an empty lined notebook - my favourite of the 3 I bought was the 'Decomposition' notebook. The one with the Eiffel tower on it will probably be my notebook for a trip to France.

Neutral oils would be something like sunflower, grape seed etc - that have little flavour of their own to contribute. Mette's suggestion of adding some spray dried malt as well to boost the flavour would help - when I'm going for a fruit flavoured ganache I like to add other sources of flavour as well to boost (so puree, freeze dried fruit powder and compound flavouring). So you could start with a water ganache using beer as above, add the spray dried malt and use malt syrup in place of the glucose in the piece.

I'd start with a basic cream ganache - replace the cream with 65% of the volume beer and 35% neutral oil. So if your ganache contained 125 grams of cream - replace with 125x0.65=81 grams beer and 44 grams of oil.

I did the debate about a rice cooker for dad - there are lovely little ones available - but realized if he was no longer cooking other stuff for himself - he was unlikely to do the rice either.

And now we are at home enjoying a Brother's Perryman with our new bottle of St Germain - in our new glasses.

Nope - doesn't fall apart at all. You can squish it into little balls and dip it in the peanut sauce.

Tri2cook - you will be pleased to know that the little bottles of Carpano antica appear to be back in the LCBO!

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.