ElsieD

@Anna N I just came back from Costco and alas, they did not have short ribs. I asked about them and was told they had some about a month and a half ago and they haven't seen them since. The did have blade roasts and pork shoulder roasts, two per package. There are four other Costcos within a short drive and I plan on calling all of them if need be, to find out if they carry them. Not being able to get some made me feel a little bit sad.

Lamb Shanks tonight but nothing starting with an L or an S to go with it, unless salt counts. Everything was cooked in the IP, 30 second green beans as per @JoNorvelleWalker, mashed potatoes as per @Anna N, carrots cooked a tad too long, some pearl onions added to the sauce as it was reducing. Just realized that potatoes are also known as Spuds so I guess I'm okay. Last night we had chicken drumsticks but they don't count because they went into the freezer after the FCO started.

Anna, thanks. I haven't looked at their meat lately as I have been trying to eat what is in the freezer. But when I buy beef it is usually at Costco and I will be going there on the weekend so I'll have a look for them. Same with the pork shoulder, another favourite cut of mine that I haven't seen there. Strangely, I never buy chicken there except for the odd cooked one. That I buy at my Italian grocer. I do buy lamb chops at Costco.

Lucky you. I love short ribs, bone in or out, but I have never seen them at the Costcos here.

I had a look at this and a number of reviews said not to use the full amount of sugar. Do you use the full amount?

I want to cook rice in the IP but want to use the bowl in a pot method as I want to use coconut milk and have read that milk makes the rice stick to the bottom of the pot. Do I have to adjust the time to take this into account?

Thanks, Sartoric, that was a really interesting travelogue. I especially loved all the pictures.

We had a boar (Pig) and beef tourtière tonight with oven fried Potatoes, Peas and gravy.

I freeze it in these little sauce takeout containers that restaurants use. They hold just the right amount for us and the sauce freezes perfectly.

We finished off the last of the Christmas Capon Breast tonight which we had with green Beans, squash, Cranberry sauce, gravy and stuffing balls. Items from the freezer were capon, squash, cranberry sauce, turkey stock and the stuffing. I think it's the last of the capon.

I tried the carrot soup also and found it way too sweet. I couldn't eat it either.

I'm really enjoying this. To me, it's like a whole other world. Thank you so much for such an interesting travelogue.

Tonight we had Pork Chops which became schnitzel. Served with Corn, twice baked Potatoes and mushroom sauce. I think that's the last of the chops although it's hard to know for sure as the freezer is still pretty full. I need to do an inventory. The one thing I do know is that there is several years' worth of squash in there.

I pulled out Chicken Thighs today and had them as a Korean dish. Not a single thing that started with a C or a T went into the dish so no bragging rights here. I thought it was the last package of thighs but then I found another bag that has maybe 6 meal size portions in it.

Thank you to the enablers. I just downloaded 7 cookbooks.

Way back when we used to go to a place called the Alexandria, or Alex for short as they always had green beer. This was at noon, and we would go with a few people and they would all sit and drink green beer. I don't know what I had but I do know it wouldn't have been beer, green or otherwise as at that time, I didn't like beer and secondly, my job was such that I was face to face with the public all afternoon. I didn't think they'd appreciate my beer breath. The Alex was torn down a long time ago and I don't know if green beer is served anywhere in this city anymore.

Every year I give thanks that Ottawa or Bytown as it was then known, was largely settled by the Irish.

I just twigged to this and am now happily reading along. Very interesting!

750 gm russets, cut into 1" pieces 45 gm butter 200 ml 2% milk salt to taste melt butter, roll spuds around in it, add milk, cook hp 7 minutes, quick release, mash. Works like a charm. credit to Anna N

I recently cooked potatoes à la Anna and had a perfect result. Nothing watery about those spuds.

Tonight we had Fish, specifically haddock with a vadouvan/lime sauce. With it we had oven French Fries and asparagus. Not shown is TJ's mango ginger chutney.

We had this Pork Tenderloin for dinner. I made a Peach, apple cider vinegar, mustard and maple syrup glaze for the pork. A bit thin on the Ps or Ts, I'll admit. I promise to do better.

Hmmm. Maybe I'll pass.

Is Cumbrae's really that good? If it is, I'll have to stop in there next time we are down that way.

I took out some ham croquettes today that were made from the Christmas ham. As you can see, the H and/or C is sorely lacking. So maybe that is worth half a point? Or does the H in H&P sauce that John had with it count for something? Or my Roasted Pineapple and Habenero Sauce which is my preferred go-with? Or maybe I am in a minus position because 3 packages of jumbo chicken wings went into the freezer with a fourth to come later today? On the other hand, I have a pork tenderloin thawing for dinner tonight.