FauxPas

They really do! I've thought about how much fun it would be to visit @blue_dolphinand raid her freezer! 😆

Anova is $799 Cdn.

There are tray tables made for steering wheels, not sure if this would be useful for you or not. https://www.amazon.com/s?k=steering+wheel+tray+table&ref=nb_sb_noss_1

Hahahaha 🤣

I'm a little bit in love with that plate! 😺

I guess that's the good news - it certainly could have been worse! Take care and go slow for now!

We've been eating pretty simple meals. More salmon a few nights ago, then some crunchy tacos and last night was soup. Received a link to Garden Green Minestrone Soup from Simple Bites blog and it was a good starting point for making use of quite a few of our CSA veggies and frozen leftover Rancho Gordo beans. It's a fast soup to make so doesn't have to heat up the kitchen and it's pretty light. I had some leftover beef stock and used that, but it might have been prettier with chicken or vegetable stock. I'm cooking a small (beef) roast tonight as it's not too warm this evening. We're supposed to get a couple of quite warm days, so it will be nice to have something pre-cooked.

We love it there, also. Too bad it's so darn far away from us! 😄

Sounds really lovely!

I'm confused. If you are going to wrap them in foil, why use the steam setting? They will create steam inside the foil (like wrapped baked potatoes do), but does the steam oven add anything through the foil? I cook them on steam-bake but without any foil and I think it gives them a bit more flavour than with foil. Then I peel them and if I have time, it's then that I might toss them in oil and season them a bit and throw them back in the oven for a couple of minutes to reheat them. Or I just use Nonna Pia's Glaze. I can make my own balsamic reduction, but I like this company and I really like some of their products. It's become my go-to quick glaze for beets.

Our neighbour was out on his boat a couple of days ago and brought us back some of his salmon catch again. He's very generous that way! We had kind of a teriyaki salmon dinner, sandwiches for lunch the next day and quite a bit more in the freezer. #BestNeighbourEver 😄 Then last night we had pork cutlets made with panko crumbs. Nothing at all special about the way these meals were cooked or plated. I was quite busy trying to do other things while cooking and really needed to use up veggies as the new CSA box had arrived and the crisper drawers were full. We received the carrots, broccoli, cauliflower, peas, beets, potatoes and parsley in the current or previous week!

Ha, that is a bit inconsistent, isn't it? Similar thing in baking recipes when someone says '1 egg' after insisting on precise measurements in all other ingredients. My current batch of farm eggs range from 50 grams to 85 grams and I bet there is a larger range in some cartons.

Do you have a cracked rib? My husband cracked a few a couple of years ago and he was in so much pain, I felt so sorry for him. I hope yours mends quickly!

It looks like you have a decent amount of space there, so I think you are only constrained by your budget. You could do a lot in that area and framing it with some veggies/green things would define the space in a really nice way, as well as provide a practical garden area. Would you use planters/raised beds? I guess the big question is how much time will you spend there and do you visualize it as an outdoor kitchen and dining area? For entertaining or just for family meals?

I wonder if Amazon knows yet when it will be! 😄 https://ca.news.yahoo.com/best-amazon-prime-day-deals-012317422.html

Simple chicken and veggie stir fry with rice, watched over by an Inuksuk/Inukshuk (probably better referred to as an inunnguat or inunnguaq, I guess) that was made from Kenora black granite by a good friend in Manitoba.

@Kerry Beal, wondering if you have had much time to play with this oven yet and if you have an overall opinion about it. Would you recommend it? PS - I know you are busy with a gazillion things, so not expecting anything, just wondering! 😃

Yesterday was quite a cool day, so it was no hardship to use the big oven and cook a small rib roast along with a mix of local veggies. And it's such an easy meal to make, too! Plus, we have leftover roast beef for beef dip sandwiches.

What types of citrus do you have, @sartoric?

I had some cabbage and other things left over from CSA box, so decided to make cabbage rolls, which isn't something I do often at all. They were tasty enough but not exactly beautiful. We shared these: But I had leftover meat/rice mix plus extra tomato sauce, so we had stuffed peppers the next night. I thought of @rotutsand decided to avoid using green peppers, though. 😇😃

I'd never heard of a sonker, but it looks tasty! I looked it up, similar to a cobbler I guess and would work with various fruits. Do you have a favourite recipe, @liamsaunt? Thanks!

I made lasagne in that CSO-sized deep lasagne pan and we had it for dinner for three nights in a row with some salad or garlic bread, but neither of us complained one bit. I did get tired of taking photos of it, though. 🤣

Nothing very exciting here, but something I haven't had for awhile. Lots of things you can put on a piece of Wasa bread with cream cheese, but right now it's all about the produce. Cucumber and tomato is my usual topping, interesting to see what other people use.

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New CSA box this week. Getting a bit frustrated with this farm co-op because I would like some other items. They are easily obtained from other farms here, but it means extra trips and more produce than we need! Still, the quality is excellent and I like being able to talk to the farmers when I pick up the produce. First salad. @Shelby mentioned a Vivian Howard recipe and I started browsing Deep Run Roots and decided I had to try her pork belly and beet recipe. I would never have thought of cumin, mustard powder and coriander on pork belly but it was delicious, as were the beets and beet greens. Canada Day. We had steak and baked potato and corn on the cob. Corn was from somewhere, not very great. Steak was very good though. Potato was huge, I only ate a third of it. Should have stuck with local potatoes, though. Our fave meal sometimes is Pork Adobo, Filipino style. I love how a simple and inexpensive pork steak becomes so tender and tasty when braised in vinegar and soy sauce, etc.