suzilightning

OK...that is a little freaky looking. At least the best part was left alone.

all great suggestions I have used and Judith Jones in her book about cooking for one person said she put an egg in a small glass jar with a lid then shook the heck out of it and used half of it for what she needed.

If she is any good she needs to come down to the orginal axe throwing bar: Stumpy's Hatchet House in Eatontown

John wanted to see icebergs as well and we did!!!! 3 that were 100 - 150M high...and remember that is only 1/8 of the whole you see. Saw them off St. Anthony's as well as bergy bits and salt ice that had built up. As we were heading back by St. Anthony's Bight the captain said "Look out there" and there were 6 or 7 all in a row being towed south by the winds and the tide. Also saw one off of Bonavista and close to there. NO moose but between Trepassay and St. Vincent's for whales we saw 80 caribou one day and about 90 the next. Going out with O'Brien's in Bay Bulls to Witless Bay we were surrounded by about 500,000 puffins and almost 1,000,000 common murre. Saw Northern fulmar(a rarity) and thick billed murre, black legged kittiwake, Northern gannett and razorbill. Birds were floating in rafts on the sea and swirling in kettles above us. It was so freaking amazing!

I don't freaking give a rat'ass. We were invited to the east coast so her husband and mine could climb I want to be back there like you guys don't guess...……..

I adore sage flavored breakfast sausage. My pop(grandfather) used to take commericial breakfast sausage and 'doctor' it with sage until he was happy with it. I would just eat his sausage with maple syrup and be a happy camper.....

Thai lettuce wraps....how about fresh breakfast sausage with sage or mixed with a leaner meat to make some meatballs to poach in a red sauce.... anything in the Japanese cuisine you would like?

OK that explains it... I grew up with vinegar or ketchup and Worchestershire for the fish only.

Well OBVIOUSLY you are descended from those Norsemen who came into L'Anse aux Meadows and put mustard in their tartar sauce....☺️

The first local Jersey tomatoes came in this week. Toasted Dave's Killer bread, MIRACLE WHIP, tomatoes that were lightly salted. Can there be a better breakfast on a rainy Sunday morning?

Bad Anna!!!! Bad girrrrlllllll!!!! !(love you really but don't mess with food tastes) Hey.... I sent rice a roni to somewhere in the middle of the states. I have a wee, small container of MW I picked up when the store I use was phasing them out...……

do you need an emergency delivery? I totally understand !!!!!

Absolutely!!!! And you and I missed each other by about an hour and a half at Sansome's. We stayed and ate at Grates Cove Studios in Grates Cove, did a Lighthouse Picnic in Ferryland.....did you eat at Tavola or O'Reilly"s Pub in St. John's? Also met one of the guys behind the Roots, Rants and Roars festivals in Elliston and we can't wait to get back...I want to do one of the trips in Norris Point or Woody Point and John wants to check out some of the music and beer(of course) in St. John's.

Just getting some stuff together to let some people know about our trip and came across an article in the July 2018 Downhome magazine : Eat and Drink your way Across Newfoundland and Labrador. Pretty good article and features some things that are a bit off the beaten path... Since it is the current issue it seems to be embargoed from the Downhome website for now.

@HungryChris, saw this and thought of you.

OHHHHH that's what I want to be …... tartish fruity

sounds like it's time for The Bottom of the Well Drink...…. anything less than a 1/2" gets mixed together. Can you guess where I used to work as an evil BOH person?

Debating here or Dinner..... Fritos scoops, chopped black olives, leftover taco sauce and green chili sauce with some grated aged Cabot cheese. Listening to D& D on NJ 101.5; my Friday 6 pm indulgence. Name 5 tonight.... next time spray the plain foil...or use non-stick

half a leftover double bison cheese burger with bacon on a toasted English muffin... with some tiny sweet pickled gherkins and peppadews.

Baked a small pork tenderloin last night. Steamed local green beans, boiled potatoes and then used the juices from the pork and a bit of the steaming water made vegetable bisto gravy. I thinly sliced the pork and chopped it a bit then added some bbq sauce and piled it on a slice of Dave's killer bread I got on sale. Nice..... Used some of the potatoes with some of the beans and shallot to make a potato salad for today with a vinaigrette. I love red, yellow and orange peppers....green bells not so much. Edited to add: and peppadews, I love peppadews.

The peaches I picked up last week are fully ripe, the weather has broken so I can use my oven again so made a peach and blueberry cake. It's out of the oven now and John can taste test it now that he has finished his breakfast.

I don't have air conditioning at all and never had it growing up. We developed strategies and I have written about it before - up early to cook whatever protein we wanted - shrimp, chicken, some ground beef then when it starts to get warm close the windows and pull the shades down. Make sure there are potatoes and pasta cooked to make salads with and ohhhhh your tomatoes. Microwave for corn. Course I'm the weird girl drinking the pickling juice.

I actually did something I have never done before. I ordered food to be delivered to me at home. Plain pizza and a portion of lasagna. Still have most of them both left but it was an indulgence I'm not used to and it was suggested to me that maybe, every once in a while, I should do something for ME. That I am worth it. Don't know if I would do this again but it felt nice to indulge myself a bit.

WALLEYE !!!!!!!😋 I adore walleye and can't get it where I live now. So when will we see the Spanish Rice a Roni in one of your meals......

Everything is so late here! It will be at least 3 more weeks until the wineberries are ready to pick IF they even make it that far without any rain. Usually I am picking by 4 July.