FauxPas

You've already got a lovely menu there, but if you wanted to use the delicata, you could possibly use it in a kale salad. I had that once and it was quite good. Someone else made it but it was roasted slices of squash on top of kale with some dried cranberries, goat cheese and some kind of nuts (might have been pepitas but I think walnuts or pecans or sunflower would also work). Not sure what kind of vinaigrette but I think it was citrus, maybe some orange in it? Or make some chips with the squash, like this, which I am definitely going to try some day. https://food52.com/recipes/19485-delicata-squash-chips

I'm interested in "The Menu", a new film which is billed as "black comedy horror". The horrors of rich-people food. 🙂 Also, review here along with review of "Fresh" which really sounds like a horror film!

Looks like a fun store, though the candy canes don't really appeal to me. (Mac 'n cheese, for example, ha) But as they say, "We make weird." 🙂

California had drought and a spot virus in the crop. Bad combination. We're just starting to see some of the AZ lettuce growers coming online now and I hope that means the prices will drop. I see one of our local stores is offering both CA and AZ lettuce. Right now, both are still $5 Cdn but I hope that will change soon! I am kicking myself for not planting some in my raised bed which has a greenhouse cover. I did hear that it would be a bad year for lettuce. Some of our local farms are still offering various greens but I wonder if they are trying to charge what the market will bear, not what their real costs are. Sigh. Edited to add: It may still be too soon for the AZ lettuce. I just noticed that product listing said CA/AZ lettuce. So could be either. But I do believe prices will come down here in BC once AZ production ramps up. Hoping they don't have any big issues! 🙂

Aw, sounds like a lovely time with your daughters and the food looks lovely. What breads did they serve? The bisque sounds dreamy.

Like others here, I don't think it's tacky if you are discreet. And I'd love to see your pics! Sounds like a lovely evening. 🙂

@Shelbyand @Katie Meadow, thank you both! I will do some digging around and see what I can find. Appreciate your help! 🙂

This looks so tasty! Are the red chilis hot and the green ones sweet? How hot/spicy is the finished dish overall? Edited to add: Do you have any idea of how much longer you will stay in hospital? Whatever the underlying issues, I hope you are getting answers and some good news.

I read those words and had an awful premonition that it would pour down while you were away and you would return to a flooded tent and soaking wet gear. I was so pleased to follow along and find that was NOT the case! 🙂 🙂

@Shelby, can you tell me more about these little casserole dishes? At least, I assume they are little because I think you used them in the CSO. I'd certainly be interested in something similar. 🙂

OMG. I saw it before, but forgot about it. It's VERY impressive. 🙂

Can you remove jello with a glass or mold or knife so it keeps its shape? Then layer it on cake with whipped cream on top? Mind you that means making a cake and whipped cream and then dealing with those leftovers, ha. But if you can layer the elements in a glass, I think it's quite pretty.

You probably could have made use of a pair of these. 🙂 Free CAD file from: https://grabcad.com/library/wiper-glasses-1

Thanks for mentioning the company name! I sometimes send gift baskets/food gifts to friends and relatives in Ottawa area and I'm always looking for something new. Good that they didn't include chocolate in your gift, "coals to Newcastle", etc. 😄

We used to grow them in Arizona, but I don't think we ever had any real fruit on them. I guess even there the weather could get too chilly for the fruit to form? We used to buy them in Hawaii now and again, but I was always keen to make SOMETHING BIG with them, maybe? I was probably an idiot and should have just done as you suggest - enjoy them as a snack directly! 🙂

Oh yes, the flowers are so beautifully complex and the fruit seems like so much work. I learned to love lilikoi products in Hawaii, but it sure seemed like a labour of love to make those lovely edible products. Pricey, too, but I understand that it takes a lot of passion fruit to make a pie or whatever.

My husband had an elderly relative who loved Turkish Delight. When we lived in Victoria, we used to go to the English Sweet Shop or similar stores to pick some up for her. It seemed fairly easy to find in Victoria. I hadn't had the stuff in years and I was only mildly impressed with the taste at best. I did look into making some for her, but never got around to it. One of my childhood disappointments, and probably a common one, was sneaking a taste of baking chocolate. 🙂 And eggplants, we grew them in our garden when I was young. The flowers were so pretty, the fruit was gorgeous and I don't know what I thought they should taste like, but I was SO disappointed. Can't remember how they were cooked, but I avoided them after that. I'm still trying to get over that aversion.

I'm not Annie, but I've been using Mumm's Sprouting Seeds in Canada and Sprout People in the US for my seeds and supplies. They have quite a lot of info on their sites also. Lots of other sites and sources, of course, but these ones have served me well. Mostly I just grow sprouts using an Easy Sprouter (or here in the US) but I also grow pea shoots. I just grow my pea shoots in water (no soil or growing medium), using a SproutMaster tray, which unfortunately doesn't seem to be available anymore at my usual sites. I didn't want to fiddle around with soil, but there are several options for growing shoots and microgreens. I'm sure @Annie_Hwill have more to add.

This makes it sound like quite a complex procedure! Hope it's not! 🙂

I'll join the others in hoping that this is a just a brief visit!

Wheeeee! I love being able to come along for the ride - and the stops! 🙂

Do you use that big press for juicing them?

Are kalettes showing up much in the US for a Thanksgiving choice for greens? The local farms here are growing them and I keep meaning to try them. They've been around for several years, but I didn't hear about them until a few years ago and then I keep forgetting to pick some up. For anyone who doesn't know, they are a cross between kale and Brussels sprouts, developed by Tozer Seeds. https://www.tozerseeds.com/product-category/brassicas/kalettes/

8 restaurants get coveted star in 1st Michelin Guide Not sure that this list is the be-all and end-all, but interesting to see which restaurants were chosen. 🙂 The famed but sometimes controversial dining guide revealed the names of eight establishments deemed worthy of one star out of a possible three. They are: AnnaLena Barbara Burdock & Co. iDen & QuanJuDe Beijing Duck House Kissa Tanto Masayoshi Published on Main St. Lawrence Here is a complete list of the Vancouver Michelin Guide selections for the Bib Gourmand, along with the 40 other restaurants it recommends: Bib Gourmand Anh and Chi Chupito Fable Kitchen Fiorino, Italian Street Food Kin Kao Song Little Bird Dim Sum + Craft Beer Lunch Lady Nightshade Oca Pastificio Phnom Penh Say Mercy! Vij's Recommended ¿CóMO? Taperia Acquafarina Arike Ask for Luigi Bacaro Bacchus Bar Gobo Bar Susu Bonjour Vietnam Bistro Botanist Café Medina Carlino Chang'An Chef's Choice Chinese Cuisine Cioppino's Delara Dynasty Seafood Elephant Fanny Bay Oyster Bar Hawksworth Restaurant Homer St. Cafe L'Abattoir Lobby Lounge & RawBar Maenam Miku Nammos Estiatorio Neptune Palace Seafood Restaurant New Mandarin Seafood Restaurant Nightingale Ophelía Osteria Savio Volpe per se Social Corner PiDGiN Riley's Fish & Steak Sushi Bar Maumi The Acorn The Mackenzie Room Torafuku Ubuntu Canteen Yuwa

Because of the sharpness of those edges?