ElsieD

No-Knead Harvest Grains Bread from King Arthur Flour. This was very easy to make and has lots of seedy grainy goodness. Excellent for toast (with peanut butter) but a bit on the heavy side. Next time I will reduce the grains part a bit.

I can't wait for ripe tomatoes either. I am SO making this. Thanks for all the suggestions.

@ElainaA at the risk of sounding like a total idiot, what do you use this tomato sauce for? I like all the components and would think it would be a tasty sauce when local cherry tomatoes show up. Would you just use it wherever a tomato sauce is called for?

I too am fond of a separate sprayer and also a built-in soap dispenser.

Geez, that looks really good. How do you find these recipes?

I would have been all over the Boston Cream one. Great food you are having. I get hungry looking at it.

Is there any reason why, if I want to cook say a frozen chicken thighs sous vide, that I can't drop it into the pot at the start off the process, i.e. while the water is heating up to the desired temperature? Can this be done with other cuts of meat? I guess I'm talking about items that are not overly time sensitive.

I didn't know Superstore carried heritage pork. I'll have to check it out. I normally shop at Loblaws and haven't seen it there but maybe I wasn't looking hard enough.

Thanks for this. I keep a list of things of items to try from Tus based on the recommendations made on this thread and I have added them to the list.

Thanks! Just read the whole thing, including the comments. I need to make these.

Holy cow, those look fantastic. Do you have a link to a recipe/method for those?

I used to have a bay leaf plant and could not tell the difference between fresh and dried leaves.

@OkanagancookCongratulations to you and the other volunteers. You did an amazing thing.

Wow.

Sadly, I only bought one package of these.

What an incredible meal. Thank you for sharing it with us.

I dunno. But I have stopped buying bagged pre-sliced/shredded anything. By that, I mean carrots, broccoli and the like. Even after it is well rinsed that chemical taste is still there. Guess that's how it survives for weeks in the fridge.

They were baked for 16 minutes in a 400F oven. Crispy outside, moist inside. Yum.

Not I - I like both but the thought of them together not so much.

Had some of these for lunch today. They are very good and pair well with the mango ginger chutney.

That wrap looks pretty tasty.

I'm curious - were the steaks purchased at the same time from the same place?

I'm no expert but when I have made sourdough bread, I take it out the morning of the day before I plan to bake. I take say 2 ounces, and feed it. Feed againat night. The starter I am going to be using to bake does not go back into the fridge. It stays on the counter until I bake the next day.

Brioche buns.

You are going to love the mango. It's my favourite kind.