ElsieD

I have received my refund and thanks to the exchange rate, made 8 bucks on the deal. Kudos to the TT people though - they have always been unfailingly polite and helpful and processed my refund immediately upon receiving my return. Excellent customer service. Too bad it didn't work out.

Personal experience?

Everything is better with whine!

I especially like this sentence: After the fermentation, the fart bag is bulging up like a little bum. One of them is in a hurry because it is not ready to rub.

Something called an Indonesian style stir fry with ham. Got a little carried away with the sambal oelek and my mouth is still burning.

My "white wine" has been transferred to the bottles and taped shut as instructed. In case they decide to explode, i have put them into the never used soaker tub, which is deep enough that should the "wine" erupt, it will be contained in the tub. Many years ago I made dandelion wine. All of the bottles exploded,, one after the other in the space of about 5 minutes. Fortunately, they were in an unfinished basement but still.........

Those ribs look better than many a rib I have judged in BBQ competitions. Nice job!

I stand corrected. I guess it is not showing for me on Amazon.com as I am not a Prime member. I am a Prime member of Amazon.ca and it does not show up there at the sale price so I guess it is not available here.

Not any more either in the U.S. or Canada. Sadness. Edited to add: not available in Canada. It is available to Prime members in the U.S.

All true (including Doyle Samsone & Sons). One night we stayed at a place in Springdale and had to drive a ways to a restaurant. We were fine getting there, but going back it was pitch black and we were worried about meeting a moose. We drove back at a snail's pace.

@suzilightning Did you contact the tourism department of the government of Newfoundland? They will send you a bunch of stuff including a map. You can also go on-line to their site and they have a driving distance calculator so you can calculate the distance between places and the length of time it takes to drive.

Two of the best places to eat tgat we found are Doyle Sansone & Sons, in Hillgrade which is near Twillingate. Best chowder on the planet. Cod is caught, cleaned and cooked for you. Cashin's Chestnut Tree Cafe in Gambo, on your way to St. JOHN'S. It is inside a general store and doesn't look like much, especially from the outside. There are about 4, maybe 5 tables in the place. It is home cooking at It's finest. If you are staying in Port au Choix on the Northern Peninsula, about halfway up, try and stay at Jeannie's Sunrise B & B. Try to get one of their cottages. Let me know when your route gets sorted out and I'll give you some more suggestions.

@suzilightning Once you get to Gander, are you going further towards St. John's are are you going back the way you came? If going further, i have two places we ate at on our first trip that were outstanding, Also, you need to book accommodation ahead of time. If you wait until you get there you may be out of luck. If you are a birding person I'd think Gros Morne would be right up your alley.

I wholeheartedly agree. A lot of the previews tell you little to nothing about what is actually in the book. If I can't tell what's in the book, chances are slim to none that I will buy it.

This is what I have. The first two pull-outs are the same size and where the smaller jars go. The spices are more or less in aphabetical order. The third pull-out is wider and has three shelves rather than the four of the first two. I use it for bigger jars and vinegars, soy sauce, and such.

Do you bake it at 350? How do you make the vinaigrette? I still have half of a cabbage in the fridge. It is Savoy, not red, but I bet it too would taste mighty fine cooked your way.

That's the one. I like to use the Dijon with whole mustard seeds.

There was a small pork shoulder marked down by 50% at my grocers yesterday so I snagged it and we had braised pork shoulder with apple gravy, green beans and sweet potatoes for dinner tonight. The recipe is from Looneyspoons, which fellow Canadians might recognize. It is called Jurassic Pork Roast and is my favourite recipe in the book.

Your food always looks so beautiful.

Good to know about the cilantro. One can never have too much cilantro! If you do make the fish recipe, don't forget to add salt. I find the CLD uses minimal to no salt. I always add more.

A new-to-us recipe tonight. Spicy fish cake (haddock and scallops) with risotto and a cucumber/carrot salad. The fish cake was good, but I'm likely to add more chili garlic paste next time. The cooking time given in the recipe was spot on. @Smithy I looked the recipe up for your shrimp dish and your dish looks saucier (is that a word?) than what I would have thought the recipe produced. I like the look of the cilantro rice and plan on making it at some point.

This was something called Spicy Fish Cake, with risotto and a carrot/cucumber salad. The fish cake was made with haddock and scallops

Thought I'd give this a shot. @Shelby is winning the blue ribbon in the IP Wine Competition for best red, and I plan on taking 1st place for the white.

@Shelby How is the wine coming along?

Thank you.