Beth Wilson

Which cookbook did this recipe come from? They look tasty, and sound healthy! You could always offset the lack of sugar by dipping them in chocolate!

I think you may have gotten some summer help or something....must be new. I know my DH has to take courses while working at the liquor store and I think Whiskey's and Bourbon was the 4th or 5th course. Kids these days don't seem to take interest in the non-sweet or non-caffeinated drinks.

When you wash these cloths for use in the kitchen like this, do you use fabric softener on them or not?

There are lots of fish farms in the area that catch, clean and fillet the fish for you! That is how I like to fish on the Island. Rainbow trout is the main fish that is farmed. Whitefish is caught and processed (not farmed) on the Island and apparently the majority of the whitefish is shipped to New York. For many years you couldn't find any whitefish on the island commercially as all of it was shipped of the island or sold to local restaurants but in the last few years they have made it more available in the local grocery stores. I don't like fishing (really, it is the worms and other bait that gets me...ew!) but I would buy a fillet or two in the store or from the farmers market fish truck. Smoked fish seems to be abundantly available any time of year on the island. It seems every weekend in the summer have some sort of a fish derby as a fundraiser for various charities...a good way to get out fishing with the family and the charities benefit too!

I gotta ask - was the blanket dog good? The beans look home made, I am impressed! Thanks for sharing all your cooking with us, it has inspired me to make some of those potatoes for dinner tomorrow. You and Anna make a great team

Apparently someone is missing a mini egg delivery girl I will see what I can do to make arrangements! I thought that kitchen was small before but with all that extra equipment I can envision you taking over the dining room too! If you are in my town, stop by the garden at my house and take the garlic scapes from there too. I won't be needing them since I am not home and I am pretty sure DH has no idea what I meant when I gave instructions to him about cutting the scapes off. I am hoping to be back on the island sometime this month so I look forward to seeing what comes out of that little kitchen!

I watched the most recent episode too and the food looked worse than pet food. I have a friend that works at a grocery store and he was telling me that I would be shocked at what people are buying for their kids lunches. It was the end of school year and apparently the highschool kids decided a food fight was necessary, and it ended up closing the cafeteria for 2 days to be cleaned. He said the parents all came into the store to clean them out of pop, chips and frozen pizzas to make the kids lunches. Nutrition and cooking is barely covered in schools these days and hasn't been for years...the school lunches are just the tip of the iceberg.

all I can say is, I want some of it all! Nice looking spread you put on! Why did you slather the bread with cornstarch solution? This is new to me.

I have been visiting my sister in Ottawa and we went to the farmers market down by the canal in Lansdowne Park. I have never seen such a variety of stuff in a market and it was all local! Camera's battery was dead, sorry no pics. I got feta cheese that was made from sheep and buffalo's milk, chiorzio sausage made from elk, spring turnips that are apparently nice in salads and some mini purple onions. I couldn't decide between the Elk, buffalo, venison, organic beef or lamb.... I want to go back and try one of everything! I think the farmers markets are offering a fantastic variety of stuff, but I did find some of the stuff fairly pricey. Thankfully, my sister only has a tiny freezer above her fridge so we couldn't go too crazy.

If there was a huge difference in the taste was there also a big difference in texture?

I love the pictures, and I am in agony I couldn't make it... Now about that caramel in the presto pot...I think I read somewhere on a thread on how someone did caramel in a small electric deep fryer pot and I scored one on a trip to a second hand store just for that reason! I have never had the nerve to try it out though.. Robert, can you share your technique and recipe? Is the presto pot on the small side? My little electric fryer is, I think it is called a frybuddy, probably because it is only big enough to cook up a few frys, but I got it to try out caramel.

I love it! Everything looks fantastically delicious! Want to be there so bad, but will have to make due with your great pictures..Have a great weekend!

I would also clean the fridge with lemon juice, it is amazing stuff for cleaning the stinky cutting boards so it might help eliminate some of the odor. I am sure the vet has some awesome stuff for skunk odors if all else fails

Funny how smells, good or bad, are what we seem to remember the most. Years ago, I lived in a house that was converted into apartments and for the most part we never had issues with smells from each others apartments, but in January there was something that just wreaked! Someone in the house cooked up something that smelled like canned cat food being heated up, now I started to worry about the poor little old man in the basement apartment as I thought he was perhaps falling on hard times ...I asked my neighbour about the odor and she explained it. Apparently, every Christmas the mans family sent him a package of food stuffs from his old country, I think he was Polish or Russian, and he didn't speak English. The smell was a special coffee like drink that honestly smelled awful...he only brewed it on weekends. I was happy when he finally ran out of the stuff..no idea what it was.

I have been avoiding reading this thread since our gardening season seems to be weeks and weeks away Woke up this morning to a 3 inch coating of snow so I am just going to start some herb seeds in the house. Heidih, thanks for that great picture of Rosemary! I did not know it grew so prolifically! I am green with envy, any special secrets other than your location? I usually use organic fish emulsion for fertilizing my herbs so if you have a special technique for that Rosemary plant I would love it if you would share your secret. The Rhubarb and winter onion were sprouting yesterday but they are buried today so I hope they survive. Thanks for your lovely photos of your garden's, it keeps me hopeful that spring will arrive Someday

One thing I have learned traveling with Kerry is she will always take the side roads to find the most amazing food. It will be sad to return to the Island where most of the restaurants will still be closed for the season. The tourists and cottagers don't return North until May. I am hoping the snow has melted away at home so I can get the hiking boots out to work off a few of those Pennsylvania Pretzels and chips. Thanks for introducing us to some great food finds Lancastermike! I can't wait til next year! Patris - It was great to sit down to a great dinner to end the trip! What did we do before Egullet brought some really great people together?

When I took a sugarworks sculpture course we used a metal clamp lamp and put in a heat lamp....We clamped it onto a shelf above our work area and worked on a marble slab covered with a silpat. You could try the flame idea but I would think a heat lamp rigged up would be safer...I think the metal clamp lamp was $10 and the heat light bulb was around $15....Just be careful on where you clamp it to as the lamp will get hot to the touch and you could burn yourself (Figured that out after my first day in class!) We also went through a lot of surgical disposable gloves when handling the hot sugar....But what a fun class.....Never tried pulled sugar but many of the techniques we used were similar... Try out a few ways and you will figure out what works best in your kitchen! Love to see how it turns out!

I am looking forward to the Roast Beef for dinner again! They did a fantastic job last time! I am happy with sushi for dinner as you can't get that kind of food in my neck of the woods but if the Italian place has a great Gnocchi I would happily go there! Oh and I am definitely interested in a caramel session. What would you be able to cover? Brittles, Toffees, fruit caramels, chocolate caramels or chewy vanilla caramel? I would like to develop better technique for inclusions in caramel as that is where I seem to throw things off but adding things too early and burning or adding too late where separations seem to happen. I do need some guidance with caramel

Anna that name is Brilliant!!! The soup sounds good too! I just realized that I make Crisper Drawer soup all the time but it never had a good name...I will try adding the bits of soup from the dairy drawer next time as it sounds like a winning combination. Thanks for the idea

If you keep this up I might have to move to a place that will accommodate a BGE! STOP. I Can't think of a better reason to move! Yum!

Getting the passport renewal done today so the Tomric thing could be done:-) Put me on the list as an attendee...No sisters this time, just me

I don't think I made it to the first commercial break before changing the channel..Perhaps 3 minutes was all we should take of her. I find the cooking attire a little over the top too. I can't even remember what she was cooking, just the hideous kitchen and accent. I must be getting old...more of these quirky shows are just annoying me now.

Woke up to frozen hot water pipes and after realizing the wind was planning on howling all day went to the freezer to get the half a turkey from Thanksgiving. Our butcher will cut the bird in half so we don't have to cook up such a large meal. It was planned for February but this morning needed some heat in the kitchen and fast. It's an old home with only a space heater to keep the chill out of the air in the kitchen, so in went the half turkey, still frozen sitting on an assortment of vegetables and some broth for good measure. Pipes thawed by 3 this afternoon and the turkey was done by 4. If this cold weather keeps up I may have to start stocking the freezer with more turkeys! I am dreaming of a nice big wood stove for Christmas

That is awesome! Kerry, I admire your ability to take on a challenge and give us the results! I think this will add another thing to our freezers that we can stock up on when it goes on sale! Of course it is to be used up with our spring time freezer clean out! Thanks for experimenting!

Wow Kerry! Those look great! I feel for the person who had a hard time with keeping it together Did it take long for the gelatin molds to set? Are they good for one use or multiple? Always wanted to try playing with a gelatin mold. All the chip stands here are closed for the season so thanks for that great picture! Something to look forward to next summer.