Kerry Beal

Oatmeal Raisin cookies to take for work tomorrow.

I was impressed too. You should have seen the one that got away - it was a horrible mess!

Thanks Chris - it's been a while since I looked at their site. Lots of nice stuff and the website is much easier to navigate than before.

Want me to arrange an urgent butter delivery? I'm sure the OPP would help out.

Your's looks pretty close to me. Have you tasted the original?

Impossible Brownie Pie 4 eggs4 ounces semisweet chocolate melted½ cup bisquickÆ baking mix½ cup brown sugar½ cup sugar¼ cup soft butter¾ cup nuts 350 degrees, greased pieplate. Buzz all buts nuts in blender. Bake 30-35 minutes. Cool 5 minutes. Serve with ice cream. Notes:Replace bisquick with 1/2 cup flour, 1 tsp baking powder and 3-4 tbsp butter.

My breakfast this am - forgot the money shot!

Impossible Brownie Pie - Right out of the oven This morning

Interesting - researched and not finding a lot online - would you be able to PM me the recipe you do have 'cause I'd love to play with it?

Make it under vacuum in a Stephan Vacuum Blender.

Massaman curry with celeriac puree.

Repeated the Ramazzotti Jimjam with the Apry replacement. Not as plummy as with Apry - a couple of drops of almond extract helped a bit.

From your link it looks like they grow them in California.

Dropped in the ER on my way home - poor locum ER doc was up to his ass in alligators - nurses mentioned he hadn't had lunch (4 in the afternoon). We put him together a plate and dropped it around. Might give him the energy to go on.

Let's see - 2 1/2 hours to the border, 1 hour to Toronto, 5 hours to LIttle Current - see you around 9 tonight?

Peter's Cambra looks pretty dark.

Funny - found a really dark looking Peter's online when I was researching your question - would explain 25 lb boxes - most from the states rather than Canada.

Indeed - the stuff is gold!

What suppliers might you have bought from in Canada - that might help us narrow it down?

Made this flan today. Used the steam setting. Was experimenting a bit - started with 60 minutes at 180 but it didn't set - so increased to 200 for thirty minutes. Suspect that 40 minutes at 200F would be perfect. Set up so the rack was at the lowest, flan dish was on the tray and put the 9.5 inch silicone cover on the dish. Emptied the water trap once during the cooking.

We were just reaching a point where we were going to cook dinner - the sitter hadn't yet brought back Kira - when a couple of friends who are staying out at the cabin dropped around after grocery shopping to fill up their water jugs and have a little visit. Cocktails had to be had - Paper Planes all around - another had to be made when the sitter arrived - along with an elderflower cordial for the young helper. It was a while before everyone cleared out and Anna and I were able to get dinner on the table (or on our laps). The little Egg was well preheated by the time we put the lamb shanks on. I had made a little mint sauce to go with it - the mint in the planter is changing colour and while green when added - the whole thing turned pink. Tasted just like mint sauce though! Boiled down the sous vide juices with a bit of vermouth, seasoned, added a bit of flour and some cream. Lamb shank, celeriac puree and sautéed carrots. The celeriac was steam baked in the Cuisinart Steam oven then pureed with some butter and cream in the thermomix. Also cooked in the steam oven was this flan - a bit of experimentation required - after a total of 60 minutes at 180 F - upped it to 200 for 30 minutes and it was done. I suspect 200 for 40 minutes steamed would have worked perfectly.

Managed to get a little baking done this afternoon - used the Buttermilk Quickbread basic recipe - added some slices of ripe bananas and pecans as well as some rum and vanilla for flavouring. I have to have food for rounds tomorrow as well as to take to the clinic in Manitowaning so it made sense to bake two loaves. They smell quite divine this evening. I seem to be getting some of my sense of smell back thank god.

I have a serious amount of catching up to do. Started with a lovely sunny morning - then this rolled in - It did however burn off before long and by the time we were ready to head into town for lunch it was sunny again. Anna suggested we try another recommended poutine place - so we went to Griffon's which is apparently the place you go when you want fried fish. Two small poutine were the same price as a family size - won't make that mistake again - we managed to eat a small piece out of each side. Disappointing that they use mozzarella instead of curd. Then we hit the beer store where the delightful lad had been saving me some 375 ml Absolut bottles - just the perfect size for so many things. They are in the dishwasher now - sadly it seems to have gone tits up again - totally full of dirty dishes!

A few of the grater type objects we have here with us up north. Only one microplane like (cuispro like Andie's). Not mentioning the grater blades for the old cuisinart.

I have that book! Is it a dry cure?