Kerry Beal

Interesting - when I think of Puslinch I picture quarried rocks - not garlic. Shall have to look for it.

Best garlic I've ever had is the rose garlic I bought at the market in Nice. Brought a couple of braids home with me a couple of years running.

Interested in picking your brains. I want to make some black walnut bitters. I can't seem to determine from reading if it's the leaf, the nut or the nut encased in it's hull that is the flavour component. There are still some green walnuts (albeit kinda big) available to me. I haven't tasted the Fee Brother's offering to see if they taste more like nocino or more like the dried nuts. Thoughts?

Matt - I would argue that you are approaching the point where a Master's class would be of benefit.

Here we go - "Another method of sugaring the warm candies is to wet them with a mixture of gum arabic and water. Dissolve gum arabic in twice its weight of hot water. Moisten the hard candy with the gum solution and roll in granulated sugar." Choice Confections - Walter Richmond formula 259

Gilian, Nice to have another Ontarian on board - look forward to your contributions.

And of course be sure to use the organic free range whipped topping.

Funny - I've often thought that I'd like it if my husband cooked and we could cook together. Then I realize that it would drive me out of my ever loving mind. I'm a bit of a control freak in the kitchen.

Waiting to get on the ferry - it loads from the stern in South Baymouth and unloads and reloads from the bow in Tobermory. Decided to have breakfast on the ferry rather than risk the time crunch on land. Eggs are either scrambled or scrambled - Anna wanted sunny - got scrambled. Now if she'd ordered a sandwich like I did - hold the cheese, hold the english muffin - she could have had over easy. Yogurt for Kira along with some french toast I had cooked up for her this morning and tucked away in a bag. Bad day for seagulls today - we saw at least 4 as roadkill. Enjoyed checking out the gryphon at the entrance to the University of Guelph. Couldn't help thinking of gfron1 when I saw it.

As Porthos explains - the Chi-Cheemaun is the ferry that plies it's way between Tobermory (at the tip of the Bruce Peninsula) and South Baymouth on Manitoulin Island. Cocktail tonight is Sherry Duval from Cocktail Virgin Slut - Sweet and syrupy - hubby and I are quite enjoying it. And I'm on my second pot of tea.

Woke this morning to the sight of a cruise ship in the channel. It's the Pearl Mist - sails between Toronto and Chicago several times throughout the summer. It carries 200 passengers in 100 cabins. The ship has been here all day - the folks on board are headed off to the Pow Wow at Wiki I think. It's Hawfest this weekend in Little Current. I know I've mentioned it before - all Haweaters (folks born on the island) are expected to come home and spend time with their family. A fair amount of alcohol is consumed this weekend on the island. Police are imported from many other communities - so there are cops on bikes, cops on four wheelers, cops in cars and even the odd one on foot. They seem to be having fun on the four wheelers. I was on call on Friday - figured that would be the best night - it's the teen dance and so less serious injuries I presumed. Didn't turn out to be the case - the patient that got me out of bed at 3 am ended up airlifted from Sudbury to Toronto. Today Kira and I walked into town (or perhaps I should say I walked - she rolled) to check out the festivities (actually to look at the boats). There were all sorts of vendors on the main drag. There was one selling the little tiny doughnuts (I of course was totally enamoured of the tiny Lil Orbits doughnut making machine), funnel cakes, fajitas, pasta, BBQ and my personal favourite the Twirly Fried Potato. The new store, the Island Jar, was sampling kombucha. Would be a nice addition to a cocktail I think. We can see some of the surfaces now - most of the car is packed - not sure how I'm going to get the child in - but we'll see in the morning!

Beautiful looking trifle!

Think perhaps I started that thread a long, long, long time ago - let me see if I can find it and link to it. Here we go - it's the 3rd topic I ever started on eG. I recall being thrilled that it went on for two pages - watched it like a hawk. I've gotten so blasé.

Realizing there was still heat in the egg as it was burning out - and that there was a small pineapple that needed using up - I drizzled a little rum and sugar on it and put it on the somewhat cool BBQ. Didn't brown much - but was very satisfactory.

Tonight's dinner - lovely rib steak sous vide then egged (egg now burning itself out), asparagus, peas (with some small bits of carrot I must say) and the most wonderful roasted potatoes. Anna picked up this dutch potato seasoning at the european store in Sudbury. Potatoes steam baked at 425 for 30 minutes. Tossed with some olive oil and some of the seasoning added beginning and end.

You were seriously separating the peas from the carrots? What has the world come to?

Comte de Sureau

Go for a Greweling!

Anna and I headed out today to do a few drop offs before we leave. Our main destination Max Burt's farm to drop around some chocolate goodies, some of his own maple syrup that I had 'aged' on bourbon wood chips and some rum. Max always makes a point of letting people know that we have brought him stuff - I think in hopes that others will become inspired to do the same! We stopped at two spots thinking we might have lunch on the way back - but the smell of the oil from their fryers was enough to drive us away. Decided we'd come all the way back to town for some more of the double fried 'poutinized' chips at Buddy's. The wait was a bit shorter than last time - there were two people in the shack - one taking (and barking) orders and the other cooking.

In the spirit of emptying the fridge - the last slice of quiche. 10 minutes steam bake 325F - perfect!

With a little Shirley Temple of course!

I like mine with pickles. Nice buttery cracker, slab of liverwurst, sweet pickle slice on top - lather, rinse, repeat!

90 Second Nutella Chocolate Cake Ingredients 1 tablespoon Nutella 1 egg, beaten 1 heaping tablespoon flour ½ teaspoon baking powder 1 teaspoon cocoa powder 1 tablespoon brown sugar Method Whisk together all ingredients in a bowl until well combined. Pour the batter into two greased ramekins or one large grease microwavable bowl or mug. Microwave on 70% power for 30 seconds. At the end of the time, check for doneness (and volcano-ness!). If not cooked through, add 15 seconds at a time.

Sausage rolls Thumbprint cookies - ready to bake when they come through the door - they add the jam little meatballs (isn't there a recipe where they put them in grape jelly?) Spinach dip with pumpernickel chunks nuts and bolts whoopee pies 90 second nutella chocolate cakes in microwave muffins butterscotch squares And of course you have to make the really good bubble solution for them to play with outside

You would not believe how meltingly tender the lab shank is in this stew!