Darienne
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Posts posted by Darienne
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2 minutes ago, dcarch said:
To help window plants grow better, I used those so called "space blanket" and hang them with Velcro (so you can remove and hang easily) behind the plants. Those blankets are very very cheap.
I don't have to do that anymore. I now have 5,000 watts of home-built solar powered LED system.
dcarch
Would you by any chance have a photo of what you are talking about?
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Welcome to you, C00kman. And good luck with your endeavors.
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1 hour ago, gulfporter said:
I REALLY like this one! ❤️
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Well, I finally did it. Made French Fries in the air fryer which I have now owned for at least a quarter of a year without using. Even our son Ken used the air fryer which he was here last summer.
So this morning, I bit the bullet and in they went. And so disappointing they were. No crisp at all. Until I realized that the air fryer was tripping the circuit breaker.
Moved the machine. Plugged it in again. Reset the controls. Etc. And voilà ... French Fries...and for breakfast too. ❤️
* Oh, make that at least half a year owned and not used.
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10 hours ago, Wolf said:
This thread brought up a particular memory. Back in college days I invited a very dear high school frend for a dinner, picked her up, cooked baked creppes filled with smoked chicken breast and some hungarian cheese (the cheese was in red cling film with a picture of camel on it) in front of her. We had a most memorale evening incl. she suggesting they should be rolled like stuffed cabbage rolls, which I have never done in my life so she taught me to do it and helped me with it. Of course, the dessert was leftover creppes with whatever filling we found- we had both chocolate syrup bought for the occassion and homemade plum jam.
Did I mention that I had never cooked a single dish prior to that? Or that I have never tasted, or even heard of such a dish in my life (or since)? I had concocted is thinking it would be something she'd like (and she said she did- out of politeness or really I don't know, but I did like them and I'm fussy about food). And then I never cooked a single thing for almost a quarter of the century.
Good heavens!!!
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40 minutes ago, Margaret Pilgrim said:
Using a peeler (and if so, what kind) or boiling water?
Martha Stewart's instructions:
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Zucchini and potato soup here. Nothing exciting but tasty enough. Next for red pepper soup and then carrot soup next. Hmmm...then another batch of Hamburger Soup. Livin' the dream.
Oh, and potato and bacon soup.
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This topic just popped up in the 'Similar Content' section and this is quite fortuitous. Peeled my first tomato (Kumato, thanks @ElsieD) for lunch today. Martha Stewart is always there to give useful advice. Bacon and tomato sandwich...yum...
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Ed brought home a package of Kumatos and I'll try them out today. First to find out how to skin a tomato. Thanks, @ElsieD and the others who have helped.
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15 minutes ago, Becky R said:
All you artists are amazing. Thanks for sharing your creations. Very inspirational! What I want to know is, does your kitchen look like mine? (Complete disaster area!! My hubby can't WAIT for this chocolate season to be over!). LOL
Kerry Beal, aka The Chocolate Doctor, has the most amazing chocolate room. Friends and I took courses from Kerry many years ago and were mightily impressed with her layout. I can only imagine how it looks now.
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We don't have a Loblaws in Peterborough, however we do have a Superstore. I've added Kumatos to the grocery list with the words 'ask in produce' and now we wait.
Thanks for the help, all.
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1 hour ago, ElsieD said:
The only ones I've come across that resemble tomatoes are Kumatos, the ones with the brownish/dark green skins.
Never heard of them. Please where did you find them? We don't have a full complement of stores in Peterborough so if it was Farm Boy, we are SOL.
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Tomatoes I love to excess. And mostly Ed buys the grape/cherry tomatoes because they actually taste like tomatoes. But right now I can't eat those little tomatoes because I can't deal with the tomato skins.
So my question is has anyone had any luck at all buying any other kind of fresh tomato in the chain grocery stores in Ontario? What kind and which store, please. Thanks.
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1 hour ago, blue_dolphin said:
Hey @Darienne, I can't remember if you are still seeking kimchi or if your husband was able to find it locally. You mentioned elsewhere that your daughter is coming from Toronto for a visit. How about asking her to pick up a jar of kimchi for you? As @dianem noted, there are a lot of vegan versions out there if that would be a consideration for you or your daughter.
Ed found it locally in one of the chain groceries. That weekend I tried 3 K's: kimchi, kombucha and kefir. Afraid none of them are going to make it onto the preferred list. Kimchi is not unlike other vegetable mixtures we are already using.
Thanks, @blue_dolphin for asking.
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Some plans are finally in place for Christmas. Ed has agreed to make Tortière and I am delighted. We have Thanksgiving's turkey still in the freezer...no working oven at that time...long story...aren't they all?...and so that's a start.
Daughter is coming from Toronto for the weekend and alas, she's a vegan. Still she says if she makes the rules, she can break them when she feels like it and yes, she will have some turkey. And yes, she will bring some food with her.
I've made Shortbread cookies but that might be it, except for the easy peasy Wacky Cake. Daughter will eat that because it is actually vegan.
The Christmas bits and bobs are up in the Drive Shed and we have snow this morning up the wazoo and I hesitate to ask Ed to bring them down. If the tree is going to go up and be decorated, daughter will have to take charge this year. I'll manage my favorite Santa and reindeer set-up.
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5 hours ago, palo said:
Lead contamination in applesauce pouches may have been intentional, FDA says:
p
Horrific. Absolutely horrific.
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20 minutes ago, liuzhou said:
Mind boggling!!!!!!
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2 hours ago, chromedome said:
There's a national recall on some kinds of Little Gourmet Organic Bowls, which apparently contain wood. Not that a lot of us here have toddlers, but perhaps grandkids (or great-grands?) might be at risk.
Somehow I just can't get used to the endless recalls on food for this kind of thing. In over 6 decades I've yet to serve food with pieces of metal, plastic or wood in them...or undeclared tree nuts. And so on and so on. And the thought that brand new mothers...who are so often scared sh*tless taking care of a completely helpless little creature for the first time...also have to look out for these 'ingredients' just leaves me quite distressed. Surely the food of infants should be subject to the strictest of regulations and care? Apparently not.
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On 12/8/2023 at 8:21 PM, chromedome said:
Got a couple, tonight. First an add-on/update to the cantaloupe recall (5 deaths to date in Canada, 3 in the US):
https://recalls-rappels.canada.ca/en/alert-recall/fresh-cut-cantaloupe-products-recalled-due-salmonella-0?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23Spent the last lovely week in the hospital and what was for dessert last night? Yum.... Cantaloupe. I passed. Amazing!
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I can't believe this. She was so good to me on eG from Day one. I'm just home one hour so I missed the last week of posts. Heidi and I 'talked' on messenger so many times and we go back so far, from when I first joined. Sorry. I'm not making any sense. But I am devastated. Dear dear Heidi.
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57 minutes ago, chromedome said:
I've never seen anyone eat tourtiere with maple syrup, molasses, or cranberry preserves. I have seen a grandkid apply a splot of ketchup to one, and presumably she wasn't unique in doing so, but it's not something I've seen an adult do. The Acadian-descended friend who introduced me to tourtiere (to be clear, it's a Quebec thing not an Acadian thing) served hers with extra gravy, and that's usually the only sauce/condiment I use as well. I've had others but hers is the version I mostly adhere to (no specific recipe as such), with pork as the dominant meat, onions as the only veg and allspice as the dominant seasoning. There are as many variations as cooks, as is usually the case with traditional favorites.
I should have mentioned that we are a ketchup family. I think it's the one time in the year that the ketchup is brought out. Heinz.
23 minutes ago, ElsieD said:Mine also is simple. Ground pork, onion, boiling water, garlic, salt, celery salt, pepper sage, ground cloves and fresh bread crumbs, no more than 2 slices worth. The only thing it is ever served with is gravy, never any of the other, ketchup, etc. If you order tourtiere in a restaurant in Quebec it comes unadorned, at least in the places close to us.
Gravy? Gravy? I think not. Ketchup is traditional in Ed's family. His sister and her husband still go to
1 hour ago, ElsieD said:I've always made tourtiere from a recipe in the Laura Secord Canadian Cookbook. It is pork based. It tells me that it was originally prepared with passenger pigeons or tourtes as they were known in French.
from the Canadian Encyclopedia:
Another creation myth persists in discussions about the dish: that tourtière comes from tourte, which also means pigeon. Passenger pigeons, which went extinct at the end of the 19th century, numbered in the billions at the beginning of the 19th century in North America. They were notoriously easy to catch, especially at their nesting grounds on Île d’Orléans, on the St. Lawrence River, where they were hunted and baked into pie.
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You can't see my mouth, but it just formed that strange distortion when confronted by something deemed 'revolting'. See the following from Google on the origins of the tourtière.
Ketchup? Yes! Maple syrup or molasses or cranberry preserves? Not on your nelly!!!!
"Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, or cranberry preserves"
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9 hours ago, MaryIsobel said:
I'd love to see how you make tortiere. It's my husband's only request as far as Christmas treats go. His mother always made it, but there was no recipe. I think I've come pretty close to what he remembers after 30 years of tweaking a Canadian Living recipe.
Ed, whose Mother was French-Canadian, got his recipe for tortière from a French-Canadian teacher who taught French from a Quebecois point of view when we were living in Sherbrooke, Quebec. He usually makes two or three each Christmas but hasn't for a couple of years now.
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Ed bought a turkey for Canadian Thanksgiving, just when our stove gave up the ghost. So whatever it was that we ate...it was small enough to fit into our toaster oven.
So we'll have this turkey at Christmas. Our vegan daughter will be with us and refuse, of course, to eat it. That's about it for me at present I'm afraid, although I'll enjoy reading the plans of others on this topic.
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Spam, Spam, Spam, Spam
in Cooking
Posted
Never eaten it in my life nor even purchased it. And I am a Canadian.