FauxPas

I think there are two roads to go on this one (ha, bad pun!) One is the fine old tradition of travelling with food for the road. Pack up a cooler with food that is perhaps healthier and easier to eat than any road diner fare. Often, you plan to stop and take a break and then break open the cooler. Many times, it is your excuse to stop. But then people eat food, while driving, that is awkward or hot or has a potential to spill and that turns them into dangerous drivers. Work clothes + meeting + drippy burger or breakfast sandwich = distracted Combine it with a cell phone and it's really kind of insane. I've seen people doing that - eating + talking/texting + rushing So, not sure what the topic is really about, Shel. Personally, I wish we would be less distracted when we are driving. Though I have to say that we do some road trips where we plan for some munchies, but we aren't rushed and don't eat anything too awkward.

I am not sure if you are interested in a braised (roasted) cabbage, but I have made this recipe a few times and adore it. I have even served it for a dinner party and people loved it. From Molly Stevens book, All About Braising. Recipe is called World's Best Braised Cabbage. The one thing I change is to add more stock! At least 1 cup, maybe more, depending on size of cabbage and amount of carrots. And maybe a bit less oil. http://www.thenourishinggourmet.com/2008/11/worlds-best-braised-cabbage-2.html However, my apologies if you are looking for straight roasted cabbage w/o added braising liquid.

Those look amazing - so light and crisp. Do you use any kind of sauce or just eat them as they are?

Tonight I used some of the local new potatoes to make Buvette's warm crushed potatoes with anchovy, garlic and sherry vinegar. It was a slightly cooler day than yesterday, so I made tomato confit this afternoon for topping. Originally inspired by this thread. The potatoes were almost the star of the show, but I also made salt & pepper chicken wings in the Cuisinart - the steam-bake does them so wonderfully that I don't even bother with oil anymore. My husband likes them crisp so I leave them in for awhile. Added some fresh carrots, lightly steamed.

Heh. I would have gone for blue but green is my husband's favourite colour - I'm hoping to get him more interested in cooking.

I ordered one of these also (green). What colour did you get? What do you mean by "that foamy tape" for SV??

Ravioli like this, Franci? It sounds lovely. I'd like to grow borage again, just for its colour, but I'd love to try the ravioli, though I might use a different sauce. What types of sauces do they Ligurians use? I am so looking forward to hearing about your courgettes trombettes and hope you will share some pics!!!

It's rare to get such a true blue in flowers, isn't it? And the borage plant is so lovely, always filled with happy bees.

Wow, those blossoms look stunning. And look at all the lovely things coming from your garden. I adore borage.

Okanagancook, I hope you will share some pics of your potato dishes! And yes, I think there is a word like that! Maybe potato-ey?

Dinner tonight seemed like a lot of food, even though we skipped lunch. It was good though, and allowed me to use up some stuff and clear out some space. Super simple salad with Persian cukes, yellow pepper and fresh cheese. Pesto pasta to use up a bit of a leggy basil plant. The berries are coming fast and furious these days! Fresh local raspberries, and reading the Jacques Pépin thread, I was reminded of his raspberry tart. This was a very rustic version of his (he uses a ruler and knife to make everything perfectly even) and makes his own pastry. I cheated and used frozen puff pastry that I had in the freezer. It was still delicious, hard to beat fresh berries at this time of year! We had a smidge of ice cream on the side.

This link reminded me of a Pépin raspberry tart, which I (very) roughly duplicated for dinner tonight. It's on the dinner thread.

I think it was this one, rotuts:

Ha, I love the term 'planned-over!' Like leftovers, only intentionally? I did the same with some potatoes from last night's dinner. Basted eggs on whole wheat toast, bacon, potatoes, watermelon. This was my husband's plate. I had the same, but less. I don't usually do much cooking for breakfast, so this was a bit of a weekend treat.

My husband has been a bit under the weather, so I made him his fave grilled cheese and tomato sandwich (no pics, it disappeared too fast). But he still had room for dessert. Funny how you crave things when you don't feel well. He wanted DQ ice cream (milk?). I had some lovely fresh cherries and blueberries, so that became the best part of dinner.

Thanks, Anna! I will check that one out, also.

I revived a "Homemade Crackers" thread and added the Raincoast Crisps to it.

I love Lesley Stowe's Raincoast Crisps but the price, not so much! I think it's about time I tried making some. I found a recipe at the kitchn. And Anna N suggested this one. Anyone else made these or similar crisps/crackers?

Thanks, Shelby! The crackers are Raincoast Crisps, made in Vancouver, BC (well, Richmond - just outside of Vancouver). There are a few different varieties, these ones were cranberry and hazelnut. I love them but they are pricey so I keep meaning to try making my own. Here is a recipe for one make-at-home version that I should try: http://www.thekitchn.com/recipe-harvest-crackers-with-cranberries-pecans-amp-rosemary-recipes-from-the-kitchn-197627 Has anyone else made these or similar?

Thanks for the Crepes, I hope your eye gets its blink back! That must be frustrating. Shelby, what can I say? That really is a humdinger of a bad week. Things have got to turn around soon, right? So I'm going to disagree a bit with kayb and say that maybe this is exactly the right time to make a bet or buy a lottery ticket. Meanwhile, I was thinking of having some fresh peas (from the farm) with dinner but this is what happens when I am around fresh peas. Notice how few peas actually make it to the bowl?

cyalexa, how tasty are the Fig & Olive Crisps? I love Raincoast Crisps, but the price - not so much!

Some starters. Caprese Verrine. Lovely in these little 4 oz glasses. Layers of tomato gelée, fresh mozza with olive oil, basil chiffonade. I just wish that the tomatoes I used for the tomato water had been a bit fuller-flavoured. Pretty, though! Buffalo Brie - made here in the Comox Valley from buffalo milk. Served with Cranberry Hazelnut Raincoast Crisps made by Lesley Stowe Foods in Vancouver. I saw the Raincoast Crisps being sold in AZ last year, so I assume they are pretty widely distributed now, though you used to only see them in (parts of?) Canada. I have seen a few recipes that try to duplicate these crackers, I really need to try making my own some time because I love them and they are a bit pricey to buy.

Norm, that looks amazingly tasty. I hope your hard work is appreciated! I am grateful just to see pictures of the food you make, I would be over the moon to be served such delights!

Wow, thank you! Your meals are so delicious-looking and always beautifully photographed, so I am very flattered.

Anova (current model) is on sale at Amazon for $119. That's only $10 less than the Anova site (because of a Father's Day sale), but it's still interesting to see it featured on their Lightning Deals. (ends in 2 hours) Anova Culinary Precision Cooker/Immersion Circulator (Black)