FauxPas

That combo might be the perfect answer. I grew up with natural gas, used various gas and electric cooktops over the years and am now a total induction fan. My induction cooktop is so much easier to clean and that counts for an awful lot as I enjoy cooking, not so much the clean-up. The induction tops are a snap to clean. I love that they don't generate a bunch of extra (usually unwanted) heat. I love how quickly they heat water (or whatever) when you want quick results. The controls on my Kenmore (possibly manufactured by Electrolux) have always been more than sufficient for my needs.

Happy Birthday, Kerry!

Any tips? Do you add cream? Cheese?

Yep, saw that. Assumed a few cocktails might be on the menu.

Yay! Another trip to the Island! How long is this visit? Any special plans?

I adore the boomerang countertop/tabletop! I'd almost love to design a retro kitchen around that design/colour.

It's smart of her to be precise about salt amounts though, because she seems to use a lot of salt and if you want to replicate her recipes, it takes more salt than some of us would normally use. The Guatemalan salt sounds a bit pretentious but it's beneficial that she specifies it's a fine-grained salt, since many of us tend to prefer a coarser salt these days and we would end up using about one-third less salt using a coarse sea salt or a kosher salt with large crystals. She uses 2 to 3 Tbsp of salt in that braised chicken dish, which is really a lot of salt in my view.

That's not the original recipe that Norm was referring to, though it is one he is using for comparison. ETA The original recipe does not say 'softened'.

Maybe the butter should be melted? Then the whisk would make sense. Similar method, though differing amounts of ingredients in Dorie Greenspan's Custardy Apple Squares, which I just made last night. And Dorie's recipe does have a bit of milk, but then it has a lot less butter. https://www.washingtonpost.com/recipes/dorie-greenspans-custardy-apple-squares/14940/

I ADORE that little wagon on your porch! Then again, maybe it's not that little, it's got quite a few pumpkins in it. I bet it would be a lot of fun to be a guest at your house!!!

Lexi looks like such a good dog!

Get well soon, @Mmmpomps! That meal looks like the perfect thing to help you along.

So very cool to see your book become a real thing! It was so exciting to be able to share some of this journey with you, thank you! Any idea of what date the St Louis restaurant will open? (Not the pop-up, but the more permanent one.) Or when will there be more details?

Last night was a BLT with a side salad of marinated yellow wax beans + beets with feta cheese and chives. Blueberry bars for dessert. Veggies and berries from the CSA box. Am I the only one who can't be bothered to get my spiralizer out of the cupboard? I just used my Kuhn Rikon julienne peeler for the beets. Previous meals (again, making use of produce from the CSA box - I am loving this farm's program) included a type of piperade with summer squash, served with rice. I'm probably the last person on eGullet to make this famous plum torte from the NYT! I've been meaning to do it for ages and it was really good, although not a great pic. And we had a couple of comfort food nights, partly because we suddenly had cool rainy weather. Meatloaf and beef short ribs. CSA produce or from another local farm.

Thanks so much for the ride-along! Very enjoyable and a part of the world I would love to revisit soon!

I thought this maiden column from Lifehacker Australia looked like fun. Will it Sous Vide? MIght be fun to see what they try out. The onions seemed obviously doomed to fail.

I'm somewhat inexact. I usually do them about 20 to 25 mins on Meat/Stew or Steam and usually I'm busy with something else and I leave them for at least a few mins before doing a quick release. I like to put apple juice + a bit of apple cider vinegar in the Instant Pot with them and sprinkle a bit of S+P on the ribs themselves before they go in. Then I brush with sauce and finish them in the oven at 400F for at least 10 mins - I like them browned a bit. I was also going to try this recipe with a double-rub and the IP. His recommendation is 20 mins on steam, leave for 5 mins then release. Edited to add: 15 mins + slow release is probably just fine. You'll get that extra little bit of cooking time with the slow release and they are less likely to fall apart on you when you take them out. Sometimes, mine are falling off the bone a bit too soon...

Pork side ribs pressure-cooked in the Instant Pot and finished in the oven with BBQ sauce. I love using the IP for ribs! Steamed corn. Chicken wings steam-roasted in the Cuisinart steam oven with a bit of olive oil and S+P, my favourite way of cooking wings. To use up some cabbage, onion and mixed carrots from the CSA box, I made a batch of Molly Stevens' World's Best Braised Green Cabbage. And one night I made Spaghetti Squash Aglio e Olio, since i had a couple of spaghetti squashes in the CSA goodies. Same as I would do with pasta, but used the spaghetti squash strands instead. I pressure-cooked the squash but the strands didn't turn out quite as well as usual. Not as defined, but still tasty.

I'm guessing this is from L'Anse aux Meadows? The Viking settlement?

I want cod cheeks and scrunchions!

Hahahaha! We're like virtual cooking sisters! Cute!

I'm really pleased that this relish turned out so well for you! We really like it, also. (Sometimes, I choose to interpret this emoji as 'licking one's "chops".' Why don't we have a built-in emoji for that useful expression??? Ha. We missed the old Bick's red relish until this one came into our lives, and now I always want to make my own. Do you remember which recipe you used? Was it the Canadian Living one (without the cauliflower)?

I've eaten cloudberries in Norway and bakeapple in Newfoundland. I'm rather hoping for Newfoundland though I'd be delighted with either one. My grandparents came to the US and then Canada from Sweden and Norway. But "The Rock" is very dear to my heart, also.

These are such sad words coming from you, Shelby! So crappy that your garden tomatoes were badly damaged in those storms. Though I'm sure that next year you will be posting lots of pics with descriptions that say, "... made with tomatoes from our garden." Edited to add: The corn sounds, and looks, delicious!