FauxPas

I adore peonies! Mine have fat buds but haven't opened yet. Why are you debating about corn? Do you still have a lot frozen? Or is it maybe a carb thing? I tried starting some tomato seeds in my little countertop greenhouse but it didn't seem like they were going to germinate so bought some young plants at a local nursery. A day or two later, I checked and my seeds were germinating after all, so I will have more tomato plants than I need too! But nothing like you! I only bought seven plants and have about the same number starting up. Overnight temps are still a bit variable so bringing the plants in at night for now. I planted some snap peas because I love them so much. But I'm filling most of my pots and little raised beds with flowers this year, I want LOTS of colour on and around the deck. I started some zinnias from seed, too.

My husband had a bacon and egg craving and luckily I had leftover potatoes to make panfries.

Finally got around to cooking those beef short ribs, braised in a red wine sauce. Very tender, sauce was luscious. 🙂 I think it's the classic recipe? Browned the ribs, then a sauté of onion, celery, carrot, garlic. Added red wine and reduced. Bit of tomato paste. Beef stock, thyme and bay leaf and added meat back in, then braise for a couple of hours. Strain sauce, reduce a bit and thicken as necessary (I used a bit of cornstarch).

Beef short ribs braised in a red wine sauce.

Cool Spring evening, I decided to add the last meat from a roti chicken with some homemade stock and the usual veggies for a simple chicken noodle soup.

If it's the Campari tomatoes from Windset Farms, they are a Canadian company but they have greenhouses in both Canada and US. They grow Campari tomatoes in their Santa Maria, California greenhouses so you should be able to get those ok. Here in the Delta, BC greenhouses they grow more of the Avalantino variety which are also very good. Similar to Campari but maybe a tad bigger and labeled as Vivo tomatoes. They also have a variety of other tomatoes, plus cukes and peppers. https://windsetfarms.com/about-windset/

Reminds me of Molly Stevens' recipe for World's Best Braised Cabbage, one of my favourite ways to use cabbage. Yum. 🙂 https://tastecooking.com/recipes/worlds-best-braised-cabbage/ Or https://nomnompaleo.com/post/1356598429/worlds-best-braised-green-cabbage

This made me laugh! I was going to joke about what a frugal shopper you are, hahaahahaha

Frohe Ostern! Such delicious-looking food and lovely family traditions! Nice photo of you and your dad at the bonfire. I missed seeing a photo of your son, though! Your 'little one' who is likely becoming less little all the time, ha. 🙂 So nice to see you back here!

Wow, these last comments make me wonder: when do you folks think something from the freezer is too old to be cooked? Or is it only based on freezer burn? I admit I have thrown things out that are over a couple of years old, but maybe I am being overly careful? 🙂

I buy pork shoulder steaks just so I can make Filipino Pork Adobo. I trim some of the fat and serve it with rice and steamed veggies, it doesn't have to be too unhealthy. 🙂 I pretty much do mine this way, but only add a bit of brown sugar at the end. https://thewoksoflife.com/pork-adobo/

Well, my short ribs went back into the freezer before they had really even started to thawed. Had to go to grocery store and saw some lovely chuck patties at the grocery store for a song, bought them and husband says he's been hankering for a grill night since weather is so lovely now. So we'll invite some friends and do a burger and beer night. We'll do a toast to Russ, @Smithy! 💕 🍺🍔💕

Ha, I have some beef short ribs in the freezer also. Thanks to you and @Smithyfor the reminder. 🙂 Just went and go them out. They are nice meaty-looking ones but were marked down to half-price. A great deal because they tend to be quite pricey these days. I'll let them thaw in the fridge overnight and cook them for dinner tomorrow. Probably braise in a red wine sauce.

I wonder if oiling your hands a bit might have helped?

Do you watch Top Chef Canada? I see Top Chef (US or Canada or the other international shows) as more than just a cooking competition. It's absolutely about diversity and inclusion and about exploration of food cultures. We're a beautiful mix of things in this country and I love exploring it through food! https://windsorstar.com/news/local-news/cooking-causing-friction-windsor-born-chanthy-yen-on-fire-after-top-chef-canada-win

We had Easter dinner on Friday due to the work schedule of one of our guests, but it worked out well and allowed us to relax and have leftovers for the remainder of the weekend. 🙂 We had a simple salad with mixed greens, tomatoes and Persian cukes (all from local farms or greenhouses) topped with a Spring fave - dressing made with some green garlic I picked up at a nearby farm stand, yum. Turkey breast roast with a stovetop-style dressing with lots of celery, onion and mushrooms, gravy and mashed potatoes. A cranberry sauce I made from frozen cranberries with orange zest/juice and a touch of Grand Marnier. I also made some Saumon en Papillote for stepdaughter who doesn't eat turkey and for anyone who wanted something different. Other veggies were a corn, red pepper and edamame blend, baked sweet potatoes/yams and a lovely batch of honey garlic and brown butter roasted carrots. We had a few bottles of La Frenz Viognier, a really lovely wine from the BC Okanagan (Naramata). I bought a carrot cake for dessert though my first plan was to make a rhubarb pie. I rather wish I'd gone with the pie, but the cake was still very good. I was the only cook so I didn't have much of a chance to take any photos! Happy Easter! ☺️🐰

I have never watched the two shows you mentioned being 'over', except for maybe 2 mins of that Grocery Store horror. 🙂 (I think the Canadian Wall of Chefs is not a bad show, though. ) Do you ever watch Top Chef or Top Chef Canada? I would never put them in the same category as those other shows. There is absolutely no comparison. There's a reason that Top Chef has stuck around for 20 years, it's hardly a novelty show. And Top Chef Canada is usually almost as good, occasionally better. It's been around for 11 seasons. I can appreciate a detailed recipe and cooking instructions at times, but I love seeing how up-and-coming chefs are working with food and all their creativity and how quickly they can pivot.

I think this article in GQ summed up some of my feelings about the first few episodes. Definitely felt disappointed in how little of the country they were showing. And although the more recent episodes have been a bit better, they only touched on the incredible diversity of Toronto. And by the way, why are we calling this season Destination: Canada when it's really Destination: Tiny Bits of Toronto? 😆 I am confused. Top Chef Canada knows how to do this so well. Still hoping for more improvement in this season! Still really enjoying Last Chance Kitchen and Dish with Kish though.

I just "discovered" xanthan gum fairly recently. I used it to emulsify my hot pepper sauces so they were more attractive as gifts and then realized there was no reason to fear it! It's pretty amazing, but you really need a light hand with it, yes? 🙂

I should try adding gin next time I make jam, I have more berries in the freezer. Thanks for mentioning this! 🙂

My dental hygienist was telling me that her husband planted at least 65 tomato plants last year and she was freezing, canning and dehydrating them up until November. She said she BEGGED him to plant less this year, she took a peek and he's started about 60. So I guess that is less, but still.... 🙂

I was curious and looked it up. I found a few different possibilities, here is the Wiki attempt at explanation. The name tuna may come from French roi de Thunes,[1] [king of Tunis], a title used by leaders of vagabonds. But there is also a legend of a real King of Tunis, known for his love to music and party that usually liked to walk around the streets at night playing and singing. That explains why the term roi de Thunes was applied.

Fajitas? (Or maybe help out a poor starving doggie with a few bites?) I think PJ learned how to type. 🙂

I do! There are other variations but this is the one I started from. I don't bother with the onions, I just use a chunky commercial salsa like Pace and I usually up the salsa amount a tiny bit. Sometimes I make a batch and freeze it so that I have it on hand when a craving hits. 🙂 https://www.pressurecookingtoday.com/quick-and-easy-spanish-rice/

Our neighbour dropped off some fresh-caught salmon and we enjoyed it for a couple of dinners and also a couple of lunches as salmon salad sandwiches. A dinner we have quite often, but we still enjoy it. Simple teriyaki-type marinade, with steamed broccoli and carrots and Instant Pot Spanish rice. Crappy photo, but tasty food! I love our generous fisher friends and neighbours!