FauxPas

Wow, what a menu! Like a culinary tour of the archipelago? 🙂

Some growers here used to give them away but since scapes have become a popular ingredient they have started charging, although usually just a couple of dollars for a batch.

I've used them in the most obvious way, which to me is pesto! But I also used them to make the Green Garlic Dressing that I love so much, though the scapes didn't seem to break down the same way that the green garlic does and I ended up straining after blending. It still tasted great, and I guess you could skip the straining but I didn't like the texture. The end result was not nearly as thick as using green garlic but it may be that the scapes i used were getting a bit old? Green Garlic Salad Dressing 3 stalks green garlic (white and green parts) chopped 1/2 cup olive oil 2 tablespoons apple cider vinegar 1 teaspoon mustard (I used a honey garlic mustard) 2 tablespoons honey 1 tablespoon lemon juice Salt and pepper to taste Blend until dressing is smooth and emulsified (like a smoothy). Refrigerate. Drizzle green garlic dressing on anything to add a sweet, intense garlic flavor. From salads to pasta, to bruschetta and roasted vegetables. Edited to add: I tried pickling them one year but I honestly did not like the result. The texture was not pleasant to us and not sure the garlic flavour was intense enough. But that may have been me, I know other people like them pickled.

Gros Morne Park is beautiful, I'd love to go back and visit and have one of those lobster rolls!!!!! 🙂

Haven't seen it yet, but have set up TV recording for next Friday. Thanks!

I've never tried the VH mango chili sauce but here's a recipe my friend gave me if you want to try making your own. Not sure how close this would be to the VH though. 😞 I made it once a while back, pretty sure I reduced the sugar/honey amounts. Mango Sweet Chili Sauce Ingredients: 1 cup fresh mango, chopped 1/4 cup vinegar 1/4 cup sugar 2 tablespoons honey (optional) 2-3 garlic cloves, minced 1-2 red chilies or 1-2 teaspoons chili flakes 1/2 teaspoon salt 1 tablespoon cornstarch + 2 tablespoons water Instructions: Purée mango until smooth. Pour into a saucepan and add remaining ingredients except slurry. Simmer for 3-5 minutes. Stir in slurry and cook until glossy and thick. Cool and store in a clean jar. Tips: Add lime juice for extra tang Use less chili for milder flavor Strain for a smoother texture

For me, it all depends on the variety. We go crazy for Warba potatoes here in the late Spring and early summer. They are the very first potatoes and are harvested before they even form a skin. So these ones need to be kept refrigerated and we usually eat them soon after purchase, within a week or two at most. A Yukon Gold or new red or white potato with skin will get stored in my lower corner cabinet in the kitchen where it's fairly cool most of the time. Here in BC, I never put them in the fridge. But when we lived in Arizona, I kept them in the fridge because the house temp would vary so much and it was so dry. We buy russet potatoes here from the local farms in the autumn and we store them in our garage which at that time of year will usually be cool and not too dry. If stored properly in there, they can last for at least a couple of months. We also keep carrots and onions there. But that all depends on local climate and so forth.

There was/is a decent Chinese restaurant in Tucson called Fatman Kitchen. One of the chefs was from Xi'an and their menu just calls the noodles "Xi'an Oil Splashing Noodles". No mention of Biang Biang there, although a local newspaper review did make that association. 🙂 They were delicious!

You definitely got a better deal! I purchased mine at a fundraiser for a good cause, so I didn't mind paying a bit more than I usually would for a used book. 🙂

Just picked up this one for $20. Published in 2010 and over 800 pages.

I looked up Fish Peppers, they sound interesting. Caribbean origin and a serrano variety, if what I read is correct. https://www.incredibleseeds.ca/products/fish-hot-pepper-seeds As for picking green peppers, I just kept sampling until they started to get nice and hot. In our climate, it's tricky to get fully ripe peppers without a greenhouse, so I only had a few here and there that turned red.

OMG, are you ok? Did you get badly burned? 😞

I adore artichoke on pizza. My fave combo is artichoke, Feta, kalamata olives. But wow, yours just looks so amazingly good!

So exciting! Lots of peppers on that plant, you must be providing them the right conditions! 🙂

The always popular roasted cherry tomato and feta pasta with lots of fresh basil. And a few strawberries from my plants, served with a bit of vanilla ice cream.