ElsieD

@Anna NThanks for taking one for the team. I plan on having an egg for lunch so will try doing it in the air fryer. Obviously 320 doesn't work. One site I came across said 3 - 5 minutes @375. That person ended up doing hers for 5. Will report back.

@Chimayo Joe Thank you! I'll be trying the 4 minute one.

You are right, of course. Bad choice of words on my part. Guess I'll try it and see what happens.

I wondered about that. If Mr. Google is to be believed, it seems like people do do it. Hmm, I'll have to think on it some more.

Those of you with air fryers are probably already aware of this but it was new to me. I air fried a hash brown potato patty, topped it with a fried egg and had it for lunch. The egg of course was done in a frying pan. Is it possible to air fry an egg, say in a muffin cup?

I thought I would start a new topic for this year's CSA baskets. I signed up for one a couple of years ago but wasn't too thrilled with the variety of produce I was getting so skipped a couple of years. The people I signed up with have worked really hard to be able to expand the variety of their offerings so I signed up again this year. As there are only the two of us, I signed up for a share every two weeks. I received the first one today and it is very early in the season so I wasn't expecting too much. What I received was 2 pints of strawberries, 2 beautiful heads of cauliflower, 2 bags of carrots and a head of romaine lettuce. I'm looking forward to future deliveries. One thing that interests me is the variety different eGulleters get. Obviously our growing season is a lot shorter so we aren't getting tomatoes in June. Also, we will never, ever see citrus fruit. What are you getting in your baskets?

Our batch of flyers just arrived. No store locations on them either.

I'm enjoying your trip. The food looks fabulous!

I know you are busy hiking and eating in Iceland, but if you have time when you come back, can you elaborate of the beef cheeks risotto? I have beef cheeks in the freezer.

Spectacular scenery. Thank you for sharing your trip with us.

I had never heard of this publication. Fascinating. I just read a couple more of the articles and put myself on their mailing list. Thanks!

Looking forward to the next post.

Ouch!

They have those same sod storage places in L'Anse aux Meadows in the Northern Peninsula in Newfoundland. They were used by the Norsemen when they settled the area.

Thank you all for your suggestions. I ended up roasting some fresh asparagus with nothing more than olive oil, salt and pepper. I was going to fancy it up but ran out of time.

Oh goody, I can't wait! If it's on the menu, try reindeer tenderloin. I had it once in Norway and it is delicious.

I called and what I have is an outside skirt steak. Do I even need to sous vide this or can I simply sear it?

Thanks for your responses. It seems that the type of steak you have determines how you cook it. I think I have the smaller, skinnier one. I'll call tomorrow and ask the seller whether it's an inner or an outer.

What's a few hours?

When picking up my beef order I purchased a skirt steak. I personally, have never seen them in the grocery stores and have no idea as to how to cook it. I think that due to the thiness of the meay, sous vide would be the way to go. I saw a bunch of suggested times when I googled for how long to cook it, ranging from 2 1/2 to 24 hours. For those of you who have cooked skirt steak, what do you do?

Canadian Tire.

Ah yes, a baby pike. I remember once a friend and I were on a fishing trip and he caught a pike. Those have a row of Y bones and was a real pain to clean. But, very tasty.

I don't thing I have ever heard of Hugh Fearnley Whittingstall. So, thank you for that. I plan on spending some time looking through his recipe collection. We don't eat breakfast here but do have a mid-morning snack. We sometimes have breakfast for lunch. Today it is pikelets with maple syrup and breakfasf sausage. The dough/butter is almost ready!

Martha says: "Did you ever wonder what the "10x" on the label means? It refers to the number of times the sugar is processed and milled—in this case, 10! Confectioners' sugar, on the other hand, is powdered sugar with starch added, to prevent it from caking as it sits.Nov 4, 2020"

You are far from alone. I shall really miss it too. I subscribed for years right up until they stopped publishing.