ElsieD

A couple of years ago (pre-covid) I went foraging for asparagus with my BIL. Never having done this before, I was surprised by how easy it was. We would just drive down a few country roads, stop, go down into the ditches and their sides, and pick away. I was speaking with my sister the other day and they have already been enjoying foraged asparagus.

Those look very tasty. I have a couple of questions: What exactly is the impact of cinnamon on yeast? Secondly, what does the rice flour do?

That is amazing! Sometimes we have to be "older" to appreciate "old" anything. I was given such a book once, but I was too young to appreciate it. I remember there were some loose pages in it, and had lots of helpful household hints that were no longer relevant. I don't remember what happened to it but my older self would give her eye teeth (tooth) to have it back. How nice that you were gifted this wonderful book.

That's exactly what I was looking for. Thank you. @Okanagancook did a great job on this.

Someone had posted a wonderful compendium of various settings and times for the CSO. I know it was posted but I can't find it. Can someone help? I had a print-out and use it a lot but I can't find it.

I see the recipe calls for fresh peaches but you are using frozen peaches. I too have frozen peaches so I'll be looking forward to hearing how yours turn out.

That happens to me too. I now stopping eating it at the first "tingle"

Do you have a specific recipe in mind for the peach ice cream?

Can you tell me what those snacks are? And that you for sharing your trip. I enjoyed it very much.

Wow, great job on the kitchen. I'm guessing from your comments that those bottom kitchen cupboards are no longer a PITA to get into?

We are not breakfast eaters but do enjoy raisin toast, muffins, brown toast etc. mid-morning. Oftentimes I forget to put butter out on the counter to bring it to s spreading consistency and while I don't like using the microwave for this as it melts some of it, that is the only way I could think of to soften it. Until the other day when I thought to use the proof setting on my Breville oven. This worked like a charm. The butter was perfectly spreadable with no melted spots. I made an icebox cake the other day that called for cream cheese and I softened it the same way.

I'd like some of those cherries, please.

Mahi Mahi for me, please. The beaches on the west coast of Florida are fabulous. I had a couple of clients who invited me down to stay with them one year. They were in Sarasota. The sand on that beach was like powder, quite different from the beaches on the east coast. I loved it. Thanks for taking us along on your vacation.

I made the chicken piperade for dinner the other night. For us, this was not a keeper. In fairness, I may have been my own worst enemy because I halved the recipe, but used 4 ounces of noodles. I did not have hot paprika (just the empty jar) so used some aleppo pepper. The boneless chicken thighs were perfect.

I'm another person who likes reading the menus. Having perused it carefully, I'd have had the grouper.

Is there an English version?

I'm making either the Chicken Piperade or the Greek-Inspired Chicken and Quinoa for dinner tonight. If I make the piperade, I would like to use Espelette pepper since I have some. Would I use 1 3/4 teaspoons to replace the amount of the two paprikas called for?

No we don't but I looked at Crave and same thing - 7 day free trial.

We don't subscribe to HBO. However, I see they have a 7 day free trial. Do you happen to know if we can binge watch Julia within the 7 day free time frame?

AMZ = Amazon? If it is, I wish I'd known.

And clean!

Hi Ricardo and welcome to the forum!

Thank you for making the time and effort to share your trip with us. One of the things I really like about your trips are the pictures of places I'll never get to and food you are able to buy. I would love some of that bbq!

I wondered about the "skin on" part also. Doesn't it come out flabby?

Sounds familiar.