FauxPas

That's too bad. he and Michael Bonacini certainly seem to have made a great team together and a 30+ year partnership is pretty impressive.

Like this, I think? Looks tasty! https://ohmydish.com/recipe/turkish-apple-cookies-kurabiye-elmali

Sweet pickled beets with cinnamon and cloves. Made almost a dozen little jars of these as my husband really likes them.

@liuzhou, I'll just add some more wishes for a short hospital stay and quick recovery! And for some decent food while there! 🙂

Our former tenants (and now good friends) were in town and came by for a visit and dropped off some mooncakes. These are from a Chinese-Canadian bakery in Richmond, BC but lots of places to find them around greater Vancouver. (Though this linked article lists Sept 10 as a Tuesday and I'm pretty sure it's a Saturday this year.)

Unless you're left-handed. 🙂

Was that the Five Roses Flour cookbook, by any chance? I grew up with that cookbook and it was pretty useful when I was first learning to cook. This one: https://www.chapters.indigo.ca/en-ca/books/five-roses-a-guide-to/9781552854587-item.html?ikwid=five+roses+cookbook&ikwsec=Books&ikwidx=0#algoliaQueryId=3432ff169b336642f1384389aea155da Edited to add: I just noticed you mentioned a booklet and the Five Roses one was definitely a full cookbook when we had it. But it was published in Canada from 1913 or something and underwent changes throughout the years. I think we got a free copy or nearly free with some flour or other grocery store purchase in the early 70's or so. Edited again to say: You can check the index on Amazon (eG-friendly Amazon.com link) to see if any of the cookie recipes sound like the right one. 🙂 Edited yet again to say: There was also the Purity Flour Cookbook in Canada from 1917 or so. The text of it is available here, but it's awkward to read the table of contents. The recipes are there, though. And then there is Robin Hood Flour. They had a cookbook but also issued booklets almost every year. https://www.robinhood.ca/En/Recipe-Booklets And you can check their recipe index at the website also. But maybe you have already searched all these? 🙂

If you are still in Comox Valley, RibFest is on this weekend, starting tonight. Not sure if it's your kind of thing, but it raises money for some good causes. And there's some local beers. Music. https://www.comoxvalleyribfest.ca/

Bisque Restaurant and Fluid Bar & Grill are also options in Courtenay.

Welcome to the Valley! Hope you have a wonderful visit and let me know if I can be of any help. Are you staying in Comox Valley for dinner? It's probably pretty nice on the deck at Blackfin Pub and the view is lovely when the tide is in. It just seems like too nice an evening to sit inside, but depends what you are interested in. Martine's and Tostano's are pretty good in Comox. Sushi Wara. Gladstone Brewing in downtown Courtenay has a nice patio and some people watching. Crown Isle has a nice dining room if you like golf course and forest views.

@lemniscateanswered some of this. But for me, it's also the sheer volume of water required for water bath canning. I do use some larger jars and it takes a LOT of water and a good-sized pot to hold it all. It also takes a long time to bring all of that water to boil and then to cool down sufficiently afterward to remove the pot from the stove. It also doesn't heat up the kitchen as much. All that hot water seems dangerous. 🙂 I can't lift something like that so it has to be scooped out. It's so much faster and easier with the steam canner, because it only requires 2 - 3 litres of water. It takes very little time for the water to boil and there's an indicator showing when to start timing. I have done water bath canning on a ceramic-top stove and it worked fine, but it can be a very heavy pot and I don't know the long-term risk. I do get what you are saying about no special equipment required for water-bath, though I didn't pay a lot for the steam canner and as lemniscate says, it's still a multi-purpose pot - steam canner, water-bath canner or oversized stock-pot.

They have done enough recent research to say steam canning is safe. 🙂 Water-bath canning and steam canning both require some acid added to the tomatoes, according to the official sites. I think maybe pressure canned tomatoes can skip the acid, but not positive (I'm sure someone here will know or i can look it up). It's not a lot of acid that needs to be added. And I think @Shelbymight have canned without the acid at all. It's not recommended to do that, but depending on your tomatoes, it could be fine. I've done hot water bath canning in the past and I am certainly tired of dealing with all that water!!!! Edited to add: @Shelby are you doing your tomatoes with a pressure canner these days?

Thanks for replying! 🙂 Have you used it very often? I may get back into doing more canning with it. I was becoming reluctant to can things with the hot water method, so much slower and more awkward.

Oh yes! But I think it's just meant to be funny, maybe aimed less at some of the folks here and more at novice gardeners. But it can be a bit of a challenge to get a good tomato, especially in some climates or years. Here, for example, we had a long, cold Spring. Some folks are still waiting for tomatoes to start to ripen. I think @MaryIsobelmentioned something about her tomatoes not being ready yet. Cracked me up when I first read it, though. 🙂

Does anyone else use a steam canner? I bought one recently and its maiden voyage was for Bread & Butter pickles. (I can't find a commercial brand that we like anymore and we eat pickles quite a bit.) I should have considered making some dills also, but wasn't organized enough. 😞 Bought more pickling cukes from the farm than I needed so gave some to neighbour who will likely make some dills. I wish I had a steam canner sooner. It's SO MUCH easier than hot water bath. I wasn't sure that I would get good use out of a pressure canner, so this seemed like a good choice, but would be interested in hearing from others. I gave one jar away but there's another jar in the fridge, and this batch should last us for quite a while.

Quite a lot of tomatoes from our tiny little deck garden, loving them! The bowl holds leftovers from yesterday, the rest were picked this morning. Should really try for more containers/raised beds next year. Hahahahhaha

What @KennethTsaid. Really hope things clear up soon! Hugs.

Forgot about this topic and didn't take a photo of last week's CSA, but it included tatsoi, gai lan, celery, cherry tomatoes, cilantro, cucumbers, snap peas and a bag of Spring greens.

The first article seems to be referring to items like root veggie and fruits like citrus, apples and grapes. They mostly talk about removing dates from fresh fruit and veg. Am I missing something here? I don't think I've ever seen a 'best-by' or a 'use-by' date on an apple here in my local stores. Or any produce at all, unless it's been processed somehow. Are they saying that all produce in the UK is/was dated that way? I do see 'packaged-on' dates on some things here, like packaged romaine hearts from California or some packaged tomatoes, but most produce is not packaged.

I know that the Hatch Chile Store used to ship to Canada. I'm not sure if they can shop fresh (due to possible agricultural import restrictions?) but they did shop frozen at one time via FedEx 2-day or overnight. You can't order online, you have to phone them for international shipping and I'm sure you'd pay a pretty good amount for the shipping, but it might be worth it as a splurge purchase. 🙂 Edited to add: Or there are various dried or canned products, of course, but I don't think you were asking about those?

My tiny little container garden is simple fun. The three different cherry tomato plants continue to produce. The larger tomato variety stays stubbornly green, but that's gotta change soon with all the heat we are getting. And despite that heat, I still am getting some lovely sweet snap peas. More flowers on my hanging strawberry baskets so that's nice to see, since I didn't get that much fruit up to now. In a moment of crazy and wild optimism, I planted a couple of watermelon seeds. The plants are still small so I am not too hopeful about actually getting any fruit, but you never know, right? 🙂 From today:

@Norm Matthews, also adding birthday wishes to Charlie. And that meal looks lovely, I bet everyone enjoyed to their last bites! 🙂

I want to try this. I have some of the Noh char siu powder. Yours really looks lovely!

Farmed? I used to live in the Northwest Territories back in the 80's when I was very young and knew people who went out and fished for char, believe they can be tricky fish in the wild, it was considered a bit of a challenge. I had fresh, frozen and smoked from wild stock that people shared. Farmed char seems to be the norm these days. Iceland claims to have sustainable farmed char but I keep looking at what we are doing to wild salmon stock due to fish farming and I can't help but wonder (despair?)

@MaryIsobel, this is the photo I meant to use. Maybe just a little bit clearer image?