Marlene

Kim, thank you

That bear has been through a lot with me lol. Beautiful yorkies Ann! And the rest looks terrific as well

So as I mentioned I do a lot of batch cooking and that includes mac and cheese. Well, penne and cheese or sometimes medium pasta shells since I'm not all that fond of macaroni for this dish. This is made with a mix of cave aged gruyere, and aged white cheddar, onion and garlic and dijon mustard and pinch of cayenne. The topping is panko and grated parmesan tossed in melted butter.

Everyone's dishes look so good! Nothing quite like fresh herbs. I get a lot of deer in my backyard so a garden isn't really practical so I bought this for herbs. This was at the beginning of summer so they were just starting out. Now that we are getting frost on the ground though, its going to be time to put it away for the winter. Not much cooking here, still working on turkey leftovers. Truth be told, I don't cook that much for myself during the week these days. Ifind I am lacking inspiration to just cook for me. I do a lot of batch cooking for the winter, soups, stews, shepherd's pies,spaghetti sauces etc, and freeze them in single serve portions. In the summer its a lot of bbqing. And we use the smoker almost every weekend. We did a couple of full pork bellies on it this summer for bacon. Sunday is the day my son and I have dinner together to catch up on each other's weeks and I do make a full on Sunday dinner then

Thanks! It is yes but since I'm allergic to mushrooms I don't pay a lot of attention to it lol.

Thank you all for the kind words. It's been a very long time since I've been here but you've all made me feel like I never left This worked out ok I think. Smoked Turkey, mashed potatoes, cranberry sauce, broccoli and hollandaise, dressing and of course of course gravy. I have an apple crisp in the oven but it won't be ready for a while yet.

Well that's interesting, seems to be in the way I turn the phone even though they look correct on the computer and on facebook. Anyway the turkey is on and the dressing is ready to pop into the oven

Well lets see if this works today. Turkey is onto the smoker. It should take around 8 hours - I think. Because I'm not partial to smoked gravy, I buy turkey parts, roast them and then make up the gravy in advance. Got the cranberry sauce done and the dressing ready to go into the oven Nope still upside down when I post here. Hmmm

Shelby! I'm sure I'll figure the picture thing out eventually. Likely. Maybe. We've been smoking our turkey the last few years and really love it. My son (who is the one with all the arm power these days) has pretty much gotten the spatchcocking down now

Anna Its been a while lol. I hope I will be around now and then. It's good to reconnect with people who share the same joy of cooking and dining

Ah well, its been a while. I stopped by to grab a recipe I knew was here and got lost walking around memory lane. This weekend is Canadian Thanksgiving so we'll be smoking our turkey. It's been spatchcocked and dry brined, hanging out in the fridge till tomorrow. I'd post a pic of that but everytime I do, its' upside down in the thumbnail but not on my computer. (Yes, still technically challenged). If I figure that out I"ll post one with dinner tomorrow

My heart goes out to Ellen and PJ. This is so shocking and unexpected. We worked together for a long time and he was a dynamic and driving force behind eG. So very sad.

Great to see this thread pop back up. We gave up our RV a few years ago when we bought the cottage, but as we are nearing retirement, we have started looking at 5th wheels. In the meantime, i'll follow along with Smithy. Great meals!

It is so great to be in Oakville for a few days, and even better to be able to once more, be part of the Ladies Who Lunch! Thanks Anna and Kerry for a fabulous day, a great lunch and some great shopping. I even found something that will work great at the cottage!

I have two of the Breville XL ovens. One at home and one at the cottage. The one at the cottage is going on 4 years, no problems. The one at the house is coming up two years and I use it quite a bit since I have only one oven here. No problems.

When I was testing for Twenty, Michael wanted me to do a french onion soup with water. I thought he was crazy because I've always used stock. The results from using water just totally blew me away. it was a much lighter, clean tasting soup than I ever expected. French onion soup can be heavy when stock is used. This soup had all of the flavour and none of the heaviness.

with lots of cracked black pepper

Steven, thanks for the years of service and fun. I always enjoyed working with you. Good luck on your next adventure!

Kerry, what rum are you looking for? If there are any at the Bracebridge or Gravenhurst LCBO's I could pick them up for you.

And that is more or less how Jake and I met through egullet (jake also being a girl), and we've been best friends ever since. And I miss you guys. Wish I was closer to the Island.

When we were in Vegas a couple of weeks ago, we discovered Casa di Amore way off strip. They'll even pick you up in their limo and take you there and back if you call them and request it. The food was amazing. And Vic and Anthony's in the Golden Nugget,down on Freemont , has one of the best steaks I've ever had in Vegas.

If I don't do ribs and kraut in the oven, this is the recipe I go to most for bbq'd ribs in the oven Sticky oven ribs

What cuts is she sending you? Berkshire pork is amazing and tender and flavourful!

I'm so not going to ask how you got that stuff across the border! I miss Oakville and you guys. This summer, I'm coming down for lunch. Or you can come to the cottage. And Kerry, if you make that spread, please pass along how you did it!

Thanks! I have his cookbook and I met him once at a Gourmet event. We're going back to Vegas in April and thought we might try Central for dinner one night.