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@liuzhou, let me add my thanks for sharing such a wonderful celebration with us. It's been delightful and I look forward to hearing more of your adventures on the rest of the trip. And not to derail your story too much but I'd also like to thank you for prompting a trip down memory lane to my own mother's 90th. She didn't want a big party but declared that after 90 years, she wanted to celebrate all year and indeed she did! We kicked off that birthday year when I took her on a cruise in Australia and the celebrations continued all year long. I hope you don't mind me sharing a few photos of that happy year!

I borrowed the ebook of Everyday Dorie from the library back in April but didn't to a ton of cooking from it before I had to return it, mostly because I had a big hand bandage at the time. In addition to those salmon burgers, which I thought were a good way to use up scrap salmon but not my first recipe choice for a nice piece of fish, I also shared the Lower East Side Tart in this post. I made the soy sauce-cured egg yolks that were to go on some sticky rice but forgot about them in the fridge so I never ate them. I saved the recipe for the unfortunately named "Lemon Goop" that she serves over scallops and also recipes for corn chowder and pimento cheese. I think it's a very approachable, easy to cook from book but many of the recipes already exist, sometimes in more appealing versions, in other books in my collection. I don't need another recipe for Miso Salmon. I might borrow it again for another look but at the time, I decided not to invest. Edited to add that this statement: hasn't necessarily stopped me from buying other books 🙃

@JoNorvelleWalker, what is the flour weight of your usual bake of a baguette + boule? I'd like to find a volume I can bake regularly and the kilo-size batches some folks make are too much for me. Your bakes look perfect.

I only remember to check the science project tray when the empty reservoir alarm goes off or when someone brings it up here!

How does your recipe compare to this version: Bill Smith's Atlantic Beach Pie? I can tell the ingredients are the same as you indicated but not sure if the quantities and method are similar or not.

Yum - wish I had one of these to go with my coffee! If you are looking for other rhubarb baked treats for your staff, the rhubarb blondies in Sister Pie got a lot of kudos from people who made them last month in a cookbook group I keep tabs on. There's a recipe at this link.

From Sister Pie, this is the Apricot Raspberry Rose Galette. I went cherry picking earlier this week so I subbed in a mix of Rainier and Bing cherries for the raspberries. The crust is the Cornmeal Rose Galette dough, an all butter crust with cornmeal and rose petals added to the usual ingredients. It also uses a thin layer of cream cheese spread under the fruit. Pre-bake: The recipe said to bake @ 425°F for 25 minutes, then lower the heat to 350°F and continue to bake for an hour. I pulled this out 30 minutes into that hour and wish I'd gotten to it sooner. Post-bake: My cousins stopped by for a 10 AM coffee break. There is no more left.

I'm in the back with Kira, bouncing up and down with excitement and asking, for the umpteenth time, "Are we almost there yet???" 🙃

How sweet! I borrowed Sister Pie from the library and have been trying to give it a workout before it goes back on Saturday. The other day, I sent my cousin home with a package of shortbread cookies. She later texted me that she thought I should have the book so she's ordering me a copy!

I have no idea how to do this on Amazon.ca but one way to do it on Amazon.com is to go to camelcamelcamel, enter the Amazon URL or ASIN to see a graph of prices over time with options to enter a target price and email in order to be notified when that price is reached. I've used it and it works. Here's an example of what comes up when I enter B006UKLUFS for the Cuisinart ICE-100

I'd love to see photos if you think of it next time you prepare any of these. Thanks for sharing!

Whoo hoo!

Have you used that one much? I bought it to give as kind of a joke gift when it first came out but don't remember looking at it carefully. In the meantime, I've got Dorie Greenspan's Waffles from Morning to Midnight (which has its own eG thread here) to work on!

Thanks! The waffle iron I got is a regular sort, not Belgian. I don't think the recipe specifies. I think you could swap in any roasted vegetable or combination of them as long as it's something not super wet. Should be a good way to use up leftover roasted veggies. I'll also mention that I made a half recipe which made 4 round waffles ~ 7.5 inches in diameter.

Thanks you! I've been wanting a waffle iron for a long time and finally broke down and bought an inexpensive one last week with this recipe in mind. I'm looking forward to playing around with it!

Roasted Asparagus, Potato and Chive Waffles from Sister Pie with a boiled egg on top. Edited to add that the recipe is available via the digital preview on Eat Your Books at this link. Not sure if that link works if you aren't an EYB member. The batter is light but the asparagus and especially the potatoes make them quite satisfying.

This morning, as I baked a few batches of cookies and did laundry, I asked Alexa to set multiple timers for me and appreciated her alarms informing me that the washer or dryer were done or that cookie sheets needed to be rotated. Then, when boiling water for my coffee, the tea kettle started whistling. I automatically turned my head and called out, "Alexa, stop!" Sheesh!

Here are the 3 remaining shortbread cookie variations from Sister Pie, all slice & bake. From left to right, Buttered Rum, Fresh Mint & Lime and Rose Pistachio. Out of the oven and cooling: With the addition of rum icing, powered sugar and rose petal icing:

Pasta with White Bolognese from Shaya We're deep into the typical June gloom so I picked up fennel, pork and oranges for this at the farmers market last week. Very rich and good.

I haven't done jelly, but I made a Lemon Ginger Marmalade by melding this Lemon Ginger Marmalade Recipe, which Serious Eats says is adapted from the Ball Complete Book of Home Preserving and this Super-Fast Pressure Cooker Lemon Marmalade method from Hip Pressure Cooking. I followed the pressure cooker method, adding the grated ginger along with the sugar and stirring in the crystalized ginger at the end before pouring it into the jars. The first recipe uses pectin, which might be good if you need a very firm set. I don't usually add pectin to marmalade, though I did save the lemon seeds and put them into a tea ball as described in the pressure cooker method. I hope that gives you some ideas until someone chimes in with exactly what you need. I love the combination of lemon and ginger and your cake idea sounds lovely!

The pork industry in China and Vietnam has suffered significant losses recently due to African swine fever: African Swine Fever Is Spreading Fast and Eliminating It Will Take Decades “Pig Ebola” is spreading uncontrollably in China and Vietnam

Prior to the advent of those apps, the only delivery option in my area was pizza. And not good pizza, either. I have never used app-based delivery but I don't loathe them either. In the days after surgery on my right hand impaired my cooking and cleaning abilities, I came close to ordering but I don't fancy the idea of paying restaurant prices for food that's been driving around in boxes for 20 or 30 min. That said, if I'm really desperate someday, I like knowing there are some options out there.

Yesterday, I spied the Vault No 5 Cave Aged Cheese from Jasper Hill featured again as the "Spotlight" cheese at my local TJ's. $10.99/lb.

$2.99 on .com and $15.99 on .ca for me. I wasn't going to, but I caved for the corn cookies.

Roasted Young Onions with Sage Pesto from A Girl and Her Greens over polenta with a drizzle of balsamic vinegar. I was disappointed by the bitter aftertaste of the sage pesto but it was still a satisfying meal.