Darienne

No suggestions. Just best wishes to all.

Thanks to all the responders above. I've simply sent our son all the information received. No names attached for those with concerns. Thanks again.

Thanks CD. I passed that on to Ken. As I have told you, he lives in Halifax.

I don't know either...but I'll pass it on. Thanks, Shelby.

Thanks Okanagancook, pastrygirl and CD. I should have mentioned that he knows about cottage cheese but probably isn't ready to season it yet. He does most of the cooking in his house. Yoghurt cheese I don't know about. And he knows about making cottage cheese also. I said I would ask and I'll pass on the answers but I think we all knew the answers ahead of time. He's amassed a collection of "Heart Smart" cookbooks in second hand stores, but well...time will tell. It's an incredible shock to go from OK to 90% blockage in your aorta in one quick step. I'll quit there. Thanks again.

Our dear son has just had two stents put into his aorta. He's only 53 and although he says he's OK, I don't believe him. Nor do I say that. OK. He's asked me if I know of a tasty low-fat, low-sodium cheese and I said I would ask on my cooking forum. (Please don't bother with any information about the low-fat situation. I already have not talked to him about it to any extent, nor am I going to. His wife is a nurse. His cardiologist insists upon this diet. I don't agree with it at all. End of discussion please.) If you know of such a cheese, please let me know.

We live in East Central Ontario, Canada, in the middle of basically nowhere on a dead end road. We call our farm "Road's End Farm". Our nearest tiny town does not carry a lot of foods we eat, for instance eggplant, Brussels Sprouts, Poblanos, because they can't sell them locally. Plus they are short-changed regularly, being at the end of the distribution line. We live outside of a small Ontario city. Only one grocery store carries Poblanos. And they are mislabeled as 'hot'. You cannot buy fresh tomatillos anywhere. The small city is short-changed regularly by distribution in Toronto, because its small and, well, not Toronto. In Toronto you can buy, as Anna notes, just about anything. OTOH, I wouldn't live there for love nor money. I was born and raised in an apartment in Montreal and I love where I live now. It's my home and whatever I can't get...well, I don't really care much.

I'll add my welcomes to the ones already received. And then I'll Google a map of Madagascar to reacquaint my self with exactly where you are. And I'm sorry, but fresh eel is not one of my specialities...nor it is ever likely to be. And tempering chocolate is not hard...you simply need some workshop type help. all best, Darienne Even did the pronunciation of your city. Terrific.

Our local and very small regional library has some kind of delivery service for folks who find it hard to get out. Perhaps your local library at home has a similar service.

Oh blue.dolphin...that is stupendous.

You have the mixers and the non-mixers. Ed is a mixer and I am not. Still we've managed together almost 60 years. Not saying there haven't been words on the subject from time to time.

And here's a fascinating website. http://www.foodtimeline.org/

I must admit when I read the OP post I thought about all the goodness leaking out of the broken ends. Should have posted, lady.

I hope this is only the beginning...

OK. I'll bite. Why is my thread scary?

Thanks for all the information. Sorry. We had family and I never got back on line. And @Okanagancook had such a good solution. I'm in for that little doohickey.

OK. I'll do a citrus peeler search. I don't peel English cucumbers and I actually have to slice them in half length-wise to cut them in my food processor...but the cellophane won't cut along with whatever knife I use. I have to unwrap them first. Also, I use the entire cucumber at once. In fact, I use three cucumbers to make a salad which Ed loves. We eat at night a variety of long-keeping salads which I make as we run out of each one and we cut fresh the greens each time. But thanks for the information.

That is what I do, @lindag. But I seem to have a lot of trouble with the sliding the paring knife and slicing through... I've tried serrated and non-serrated, etc, etc, but I'm always frustrated. OTOH, my hands are less than working well at this point. I just wondered if someone, like one of those YouTube culinary hackers, had some brilliant method. ...oh, not suggesting you are not brilliant, my dear, ...but there's always someone who spends their time dreaming up these things.

Where I live in Ontario, English cucumbers come wrapped tightly in cellophane and it's such a pain unwrapping them. Nothing dramatic...just a nuisance. I wondered if anyone had some clever hack to get the job done.

Well, there you are. Those who misspent their youth when I was in mine, lo these many years, did not use that expression. They had other ones...

We have a Butter Tart festival in Peterborough. But there you have it. I don't like butter tarts...too sweet. Perhaps I am only a fake Canadian. Ed used to like them...doesn't any more...all that 70% Belgian dark chocolate will corrupt the true Canadian taste buds. Ed's Mother was French Canadian and like her entire family, had none of her original teeth by 40. Ed still has his teeth...well, most of them anyway. What can I tell you? We don't attend the local Butter Tart Festival.

I'm as Canadian as they come, eh? But dulse is the only one that I've heard of and personally I don't like it if I can taste it. But then, I guess I am one of the uneducated Canadians, eh. And I don't like Canadian bacon either.

And so we ask the same questions as were asked last time: were you in pain, drunk or on pills? (but said in affection....) And I expect the same answer...

As always I am grateful to CD and Toliver for keeping us up to date on the recalls. Beggars the imagination almost. But not quite.

Welcome to the forum, Nn,M.D. I've never tried to make ginger jam or jelly, but what I have done is to make other spreads and simply mix in an amount of grated ginger to the finished product.