FauxPas

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!

We also had a chef salad type dinner last night. (Similar to @HungryChris, but his ingredients look more interesting, ha,) And I made a Green Goddess dressing that used up some herbs and scallions.

Scandinavia? Newfoundland? edited to add: (cloudberry = bakeapple in Nfld)

@Thanks for the Crepes, thanks so much! I roughly halved the recipe as the original (in a 9" X 13") would have made too much for our purposes. I used an 8" X 8" pan, cooked at only 350F on convection bake in the Cuisinart Convection Steam Oven and reduced the cooking time to about 30 or 35 mins. I can't remember the exact cooking time but I took them out when the top had a nice bit of browning on it. I agree that the one I made looked tastier (not sure why, maybe just the photo angle?) and it was really good. I still used one egg, but a small one and I used a bit more than half the butter, and maybe a tad more than half the other ingredients also as I wanted lots of crust and topping. I don't have a food processor so used a hand pastry cutter/blender to cut the partially softened butter into the flour mix and I suspect the resulting mix was therefore coarser than the original. And yes, this absolutely would work with other fruits! If you make it, would love to see your pics! Edited to add: I think this simple recipe is all over the place - I see Smitten Kitchen has basically the same one today featured on her Facebook page, only with blueberries and called Blueberry Crumb Bars. Ha.

We eat quite a bit of salmon here and we often enjoy it plain - in this case Spring salmon fillets steam-broiled with a bit of lemon. I think @FrogPrincesse mentioned piperade recently and I made an attempt at something similar but substituting a bit of paprika and cayenne for the Espelette pepper. I added some summer squash to the onion, pepper and tomato mix and served it on top of some summer squash rounds. Tasty! And simple but delicious Blackberry Pie Bars. (Served with a bit of ice cream.) So good!

Blackberry Pie Bars! A cross between a crumble and a pie, no pastry rolling. I divided the recipe in half (roughly) and used a 8X8 inch pan and reduced the cooking time a bit. Edited to add: This recipe would work with different fruits, of course.

@ElsieD, we adore chicken wings cooked in the CSO. I'm not sure they are the same as fried wings, but the skin does crisp and the meat stays moist. It's our favourite way of cooking wings now and I make them fairly often. I rub a little bit of olive oil on the wings, spread them out on a foil-lined baking sheet and sprinkle them with salt and pepper. I steam-bake them for about 50 mins at 325 or 350, turning them halfway. I don't usually bother cooking them on a rack, as the oil they release is an enhancement, ha. If there is too much liquid, I remove some at the half way point when I turn them. This is not the best picture, but they usually do brown nicely and have crisp skin. it's a very simple way of cooking them and my husband raves about them every time. (Usually, the skin looks browner and crispier.) Edited to add: If I'm in a hurry, I steam-bake at a slightly higher temp for a shorter cook time. Both methods work well, but for some reason I tend to prefer the longer cook time. Sometimes I add a sprinkle or other spices or blends, but the S&P on its own is really good.

Trying to keep on top of CSA farm box. Salad of lettuce, basil, diced onion, blackberries, goat cheese, pecans with a blackberry balsamic vinaigrette. So good! And simple meal of corn, tomato and chicken wings. Wings are steam-baked in Cuisinart steam oven. We'll have mixed berries with ice cream later, if we have room.

Was the eggplant from your garden? I really like your serving bowl, very pretty and rustic at the same time. Did you make it, by chance?

You never know, though. There are always the times we assume something wrongly and it turns out to be a new cooking term, right? Ha.

I'm guessing that it's a typo and was meant to read "poached."

Warm summer days and sometimes we want simple meals. Also, had to use up farm eggs and CSA farm box produce (peppers, cukes, tomatoes, onion, pattypan squash, basil). So, last night's dinner was an easy baked frittata with squash, garlic, parmesan cheese and basil. And a Greek salad on the side.

How did you prepare the ribs, Shelby? Looks delicious! Edited to add: Just looked at the Instant Pot thread and see you probably pressure-cooked them!

Our neighbour has been catching lots of salmon lately and lucky for us, he's willing to share! The latest was a silver Spring (ivory Chinook or King) that we had for dinner along with some stir-fried sugar peas, sweet red peppers and water chestnuts. We ate it before I had a chance to take a picture, but here are some of the leftovers. I love the nearly white flesh of the silver or ivory salmon. I cooked it with a light teriyaki-type glaze in the Cuisinart Steam Oven. The cat got a bit while I was packaging the left-overs, he goes mad for this kind of salmon. For more info: Is that White Salmon?

Ha, I didn't wait that long. We had that relish on burgers the next day and it was delicious! Your pickles all look wonderful!!!