FauxPas

So I can almost guarantee that tomorrow morning they will bring the most delicious-looking and wonderfully seasoned food just when you CANNOT eat at all. They will take it away and then at lunch, you'll be back to the same old gruel. Ha. At least, that's the type of thing that always happens in my little corner of the universe.

@HungryChris, this is the brand of tuna from Costco that I mentioned. I bought some more today so we can have tuna sandwiches tomorrow for lunch. Again, this is the Canadian Costco so don't know about availability elsewhere. It was $10.99 CDN for a package of four 160 g tins, but I think they had it on sale last time for a couple of dollars less.

@liuzhou, I'll add my best wishes and hope you don't lose any of your spirit or sense of humour! Even though it's really interesting to see the inside details, I still hope your stay is short! @David Ross, sorry to hear about the knee replacement but hope you are healing well. A relative had a knee replacement not long ago and she might have been better off with a rehab stay after the initial hospital stay/surgery. She didn't work the knee very well at home on her own and it caused problems. Your rehab stay likely made sure that didn't happen to you! I hope you are getting around OK now.

I agree with you! And wanted to mention that Costco (are you a member?) here in Canada carries some really nice tuna in oil, which is a product of Italy and not just "Italian-style" as the Bumble Bee product states. I wish I could remember the brand name. If I have a chance to go there in the next couple of days, i will take a look. Not sure if the US stores would carry the same brand, of course. But it was sold as a package of four small tins. And it was really good!

Here's the link: https://www.nytimes.com/2017/06/14/technology/personaltech/instant-pot-cooker.html

G&M (Globe & Mail) had a nice article on some of the Syrian refugees in Vancouver and how their cuisine is gaining popularity with a pop-up dinner.

OK, so I think I use their recommended rack position for toasting, but my husband rarely does. I think it's because he likes his toast darker but he's impatient, so he lowers the rack and gets darker toast. It's only darker on one side, but that keeps him happy. The manual warns of a fire risk in that lower position but you'd have to really toast the life out of it before that would happen.

Where do they suggest positioning the rack for toast? I don't even know where my manual is anymore (doing some kitchen re-organizing). I put the rack somewhere in the middle for making toast, but my husband prefers to lower it when he makes toast. As an aside, I love steam-roasting new potatoes or baby potatoes in the CSO. Somewhere between 300 and 400F, depending on size and time up to 60 mins, again depending on size.

I keep meaning to do something with spruce tips! I've seen some suggestions for preserving them: Also, Susan Musgrave in her book Taste of Haida Gwaii, uses spruce tips for salads, a pasta dish, with roasted potatoes. Can't remember what else and I don't have my copy of the book here with me. I think @Kerry Beal was going to check that book out. I thought they might be nice in a vodka martini, giving the drink a bit of an herbal flavour. A gin martini already has enough botanicals, but maybe would work there also.

Pressure Cooking Today is offering a chance to win one of the new Instant Pot Ultras this week: http://www.pressurecookingtoday.com/instant-pot-ultra-60-review-giveaway/ I love that the lid automatically resets to Sealing, I tend to forget to do that myself.

I loved Tucumcari! My husband loved it because of all the filming there - Clint Eastwood and the related flics, but we both wanted to see a bit of the Hwy 66 history. There are some powerful stories there. Dragging the strip was a thing in many towns, I think. @Jacksoup, would love to hear more from you!

I don't think this has been mentioned yet, but Instant Pot has come out with two new models. Here's a review of the Instant Pot Duo PLUS and a chance to win one. http://www.pressurecookingtoday.com/instant-pot-duo-plus-60-review/#more-21884 There's also an Ultra 60 available in June, 2017.

I'll also mention that HF Coors has more in their store than they have on the website, so an in-person visit might be in order when you are back in southern AZ. And they do seem to be expanding the Mimbreno line - for example, the mugs I got are the 14 oz ones, but I see they also have smaller 11 oz ones now.

@Smithy, HF Coors in Tucson is making the Mimbreno line. They are a wonderful local company and they make a quality product. Their prices are a bit high, but you can save some money by shopping at their First Saturday offerings - the first Saturday of each month, they open up the back factory area and sell off seconds and discontinued products and so forth. You can find some good buys there! But it's popular - you have to get there early to get the best deals and be prepared to move fast and aggressively. I have a set of the Mimbreno mugs and I adore them. I have toyed with the idea of buying some of the other pieces, but I don't really need another set of dishes right now. Still, I love them so much! I bought a set of 4 mugs in the store shortly after they first started making them as they were offering them for $20 each instead of the usual $25 and then I checked the First Saturday sale and managed to find one there for a couple of dollars. It's a second because of the tiny bluish mark on the top left, if you can even see it.

And here's the All-Clad site link to the Prep&Cook: http://www.all-clad.com/prepandcook And at Amazon, the Prep&Cook is only $999.95. Ha. But interesting to see something is available through some of the usual retail channels. I would be interested in hearing what people think of this product.

Oh, that is really too bad. I do hope he is feeling better soon!

Whew, don't mean to overwhelm you @Kerry Beal but apparently friends and relatives have a huge willingness to share their Ottawa recommendations. Some repeats here but again some new ones:

@Kerry Beal, even a few more suggestions to add to the last list. My friend wanted to add some suggestions for breakfast and lunch, as well as her earlier ones for dinner. And she wanted to add one more for a dinner suggestion:

@Kerry Beal, here's another list from my good friend in Ottawa. I see some familiar names but also a couple of new ones! Yes, I have some great recommendations! - North and Navy - $$$$ (Nepean St) Awesome food. Can be loud. 613.232.6289 - Bar Laurel (1087 Wellington St) - very funky/trendy cocktail and microbrewery beers and the most amazing appetizers primarily. They hAve a few mains - seems to be the 25-40 crowd, but well worth a visit for the food. We shared 6 appetizers and 2 beers each for @$100 - and we considered it well spent. $$ - $$$ 613.695.5558 - Riviera (62 Sparks Street) New, and gets rave reviews/ had to cancel on Saturday so haven't been yet. Got a full page review in Mar 25th Globe and Mail - $$$$ 613.233.6262 - the Green Door for the most amazing vegetarian food - very casual, and not set up for large groups (198 Main Street). Food is by weight. A large serving might be $15+ . Their food is remarkable - not a romantic setting, though I think you can purchase wine - check on that, though. - Carben Food + Drink - 1100 Wellington St. "Asian-inflected modern Canadian cuisine w dessert chef who can steal the show" 613.792.4000 - Datsun (380 Elgin St) - very casual, great food. No reservations, always a line up. 613.422.2800 - El Camino (right beside Datsun) - very casual, big hit (but we have not been so cannot comment). Line ups. - the Pomeroy House (749 Bank Street) - $$$$ - Stylish, modern, ie, for dessert: Meyer lemon tart w chèvre mousse 613.237.1658 - the Rowan (915 Bank St) - Classic modern - owned by the Fraser brothers (Fraser Cafe - great but small and east of downtown in New Edinburgh) 613.780.9292 - The Whalesbone Elgin (231 Elgin Street) "loud restaurant w big-flavoured food. Quirky casual" 613.505.4300

I have friends and family in Ottawa but haven't been there in a few years, so I'm overdue for a visit. Just checked with my cousin who lives in Wakefield, Quebec and who used to spend a lot more time in downtown Ottawa before he retired. Here are his thoughts. I rarely get into downtown Ottawa so my favourite restaurants are somewhat dated. But here are some suggestions, no guarantees: - Beckta, just south of downtown, used to be the best in town - Absinthe, in the west end, ok if going to the Great Canadian Theatre Company but out of the way - Whalesbone or Whalebone Oyster House – good fish restaurants south of downtown area - Chez Lucien – a favourite funky little restaurant east of the market area with ok food, try the steaks - Courtyard – in the market area along with many other restaurants, used to be good - Metropolitan Brasserie – central, east across the street from the Chateau Laurier - Vineyards Wine Bar Bistro – downstairs in the market area, easy jazz many weekday nights with acceptable food - Riviera – new on the Sparks St mall, should be good since the cooking team has two other good restaurants, El Camino and Datsun.

@sartoric, thank you so much for that and I think a few others here will appreciate reading your methods also! And it ALL looks delicious!

I did a spaghetti squash in the IP last autumn and it was overdone and completely mushy - I could hardly detect the strands at all for some sections. I can't remember how long I cooked it and didn't write it down because I decided I would prefer to cook them in either oven or microwave in future. Oven cooking might be best for me because I'm fussy about the right texture and it is easy to monitor the doneness by periodic testing in the oven. But if we get quite a few spag squash in our CSA box this Fall, I might give the IP another try.

I really need to try it! @Anna N has also recommended it to me!

@sartoric, this looks delicious (as do all of your Indian meals). I'm wondering if you follow a recipe for your tomato chutney and if you can share? That dosa looks beautiful, too!

Oh come now, there must be a few grapes left on the vine for icewine. Hahaaha That still counts as a fruit harvest, doesn't it?