FauxPas

Welcome home! Funny, I was just listening to Jimmy Rankin's acoustic version of North Country. I think you might be familiar with The Rankin Family? The song is about a homecoming in the Fall, but somehow I thought it might appeal. The original version: And JImmy's acoustic version:

No strawberry dessert this year? 🙂

Just saw the most recent episode and they went to Rouge in Calgary, which I had been hoping for (or something similar)! (see above comments) Oh, that made me happy - but I wish they had shown a bit more of the restaurant and its environs. 🙂 And next week, out to the mountains and the Kananaskis region. Ok, they only showed going to Canmore, but a girl can hope. 😄

I'm guessing it might just be a bit of pulp separation but it's hard to say for sure. Is there a best-by date on it or any info on when it was bottled? You could open it and pour it out slowly to check it. If it looks like mold or has a bad smell, then you'd probably want to bin it, but otherwise it might just need to be shaken up a bit to blend it back in. BUT of course I can't say it's not gone bad with any certainty. 🙂

Quick veggie dinner - a mushroom fried rice that I made earlier and reheated, stir-fried veggies and a couple of purchased egg rolls.

Although I am most definitely not the most experienced grower, I have learned to do some blossom-pinching when my plants first start to bloom and it really seemed to make a difference with them bushing out sooner. I've also always been told that frequent harvesting keeps yields up. We don't have the longest growing season here and it almost broke my heart to pinch off those early fruits but it certainly did seem to pay off in heavier yields later on. Someone a lot more experienced may offer clearer guidance but I would say it's a good idea to pick at least a few of the green ones because it will also give you a chance to test the flavour and see how it develops. Even green, they may be tasty, right? And how can you resist sampling the fruits of your labour? 🙂 @Shelbymay chime in, she's had quite a bit of experience and may have better tips. Plus other gardeners/growers. I will post this from Sandia Seeds on growing peppers. They sell a LOT of pepper seeds. They are trying to discount the practice of pruning the plants back here, but also have some comments on picking blossoms and green fruit. https://www.sandiaseed.com/blogs/news/how-to-prune-pepper-plants-for-maximum-yield

I'm curious about these rainbow ones - can someone tell me a bit about how are they made? The colours are so clear and they look so pretty! Are they layered and then sliced or .... ????

yeah, sometimes we don't have a lot of time to shop around and also just want to get a brand we know! 🙂

Time got away from me and this was plated very quickly. Braised Filipino adobo with rice, steamed carrots, and a mix of frozen corn and edamame that needed to be used up. I used pork shoulder for the adobo.

Almonds are largely grown in California and Canadians are stuck for now with a 25% tariff in retaliation to US tariffs on them, as far as I can tell. 😒 https://halifax.citynews.ca/2025/03/11/california-almond-growers-grapple-with-uncertainty-as-new-tariffs-could-hit-exports/ If you are willing to consider changing brands, Loblaw's/Real Canadian Superstore has 1 kg (2.2 lbs) of President's Choice fine almond flour for $19, so less than what you used to pay - less than $9/lb. https://www.realcanadiansuperstore.ca/en/fine-grind-almond-flour/p/21411825_EA?source=nspt Have you had a chance to shop around if you don't want to switch brands? Even Thrifty Foods here, which is often the priciest store, has the Bob's Red Mill almond flour for $19. I would have expected you could find something a bit less, given you are in the larger population centre and not on an island, ha. YuPik is a nice Canadian company that does bulk stuff. They show $24 for a kg of almond flour. But I understand if you don't want to risk switching to a different brand than what you have used successfully in the past!

Most definitely. Which is why it looks like the Alberta Beef Producers are influencing next week's challenge. Still, I hold out hope for more creativity with the selections.

A gardening friend came over the other day and I noticed her arms were all scratched up - I know she doesn't have a cat so I asked "Raspberries?" Yup. 🙂 (But you look better prepared with those heavy gloves!) Your garden looks so tidy and well-prepared! Your weather must have warmed up a lot to put basil out. The Costco Garden Centre here is usually very good, we often buy things there. For several years, we have bought fuchsia hanging baskets from them - only $19.99 for big, healthy ones, an excellent price for our part of the world. Here's one from last year, this year's haven't really bloomed too much yet. I have a few baskets with strawberries. They are a few years old and wasn't sure how they would come back but they are off to a pretty good start this Spring.

I still wish they had done more interesting things while in Canada, as they really haven't made use of the location. Most of the time they have been in that Top Chef bunker/warehouse which might as well be in Akron, Ohio. Why didn't they go to PEI to cook PEI mussels? Not sure about the Calgary Stampede visit either. Don't get me wrong, the Stampede is a big part of Calgary history and can be quite colourful and is known for its sometimes oddball midway foods, (cheeseburger ice cream, pickle fry poutine, watermelon burger and lots of bao last year) but still... Calgary certainly has more attractive venues than rodeo grounds. Thinking of the lovely River Café on Prince's Island Park or Rouge Restaurant or several other places with local and/or historical significance. Or even SAIT and its culinary campus, it had a student take home the Trophée Jean Rougié last year. First Street Market would work or maybe cook at the top of the Calgary Tower (and not just walk around the edges of it, as they did on the CN Tower, ha). Or the Rocky Mtn Wine & Food Festival in Calgary. Or go to the actual Rocky Mountains! Sigh, so many interesting and lovely Canadian things they could make use of while in Canada, but haven't. I hope they prove me wrong about the Stampede stuff, maybe I'll really enjoy it. 🙂

I don't think the Bee cares about original usage, it's more about current usage. And lallygag ain't it. 😄

Thank you! The Bee people don't seem to get it that it's "lolly" and not "lally". 🙂

Oooh, I feel the joy as well! Nothing like the first fruit on a plant and a very special plant in this case, right? 🙂

And suddenly they are open! My favourite is this coral one, I just love the colour.

A short visit down to Victoria to see friends and brought back a couple of Caribbean pork rotis from Trini 2 D Bone. My friend also got chicken and goat. We had ours with a side salad and some commercial chutney. I still have mango chunks in the freezer, should get back to making some of my own!

Wow, it's always interesting to see what you are doing in your indoor garden and hope you will keep sharing how things go!

I adore all magnolias! Such a sweet gift from your daughter. 🙂 Have you decided where you will plant them?

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.