Darienne

Right, Alex. That's where I found it and this time it came up on another website so I just posted it.

ElaineA and Alex, thank you so much. Wonderful, wonderful and I'd never seen either of those two mobs before. And in the same vein, and in a FOOD COURT (food reference) which has to be in Canada because of the French in the signs, here's my all-time favorite flash mob:Hallelujah Chorus.

I'm afraid that I'm going to be the bearer of possible bad news. From an Ontario Food Handler Training and Certification Course: the incubation period for Listeriosis is from 3 - 70 days with 3 weeks being the average. Not good news. Sorry.

Saturday afternoon, when I was living at home and growing up, was always the Metropolitan Opera and woe betide him/her who spoke unnecessarily. And so I love opera and classical music. But not German opera. But otherwise our house was silent. And I never had music on while doing homework. It would not have been allowed. And so, now, many decades later, I still need silence to work and thus have on no music while cooking. Or working. Too bad.

I've never timed it, but it's well under 10 minutes.

Interesting discussion about stove knobs. Since our whatever-it-was stove died a few years ago, Ed has been buying second hand stoves so I've had a few. It seems to me that every stove has a different knob pattern from the one before and I have to say that I don't like it. So there.

Ah yes, Tri2Cook...but we will remember...

I shall try one more Bundt pan and then I give up forever. I've never made a Bundt cake which did not turn into a disaster no matter how much lubricant, and flouring, etc, etc, I did. I just figured that Bundt pans had it in for me. I have a friend in Mississauga who comes once a month into my area and I'll ask her to get me a Pullman pan. Thanks all.

ElsieD: did you get your Pullman pans in Ontario? Which store, please?

Welcome to eG from another Canadian. And one who was born in la belle province. Montreal to be sure.

Yesterday, January 21, I was surprised to see big healthy cauliflowers available in the Peterborough FreshCo for about $3.49 (failing memories of senior DH and me). Did not buy one. Probably should have...

Looking at the 'presentation' of the food of those Mexican dishes...I would never eat at that restaurant. Eating Mexican food in Canada is not my idea of something fun or delicious to do.

MelissaH, any chance you would share your spreadsheet freezer inventory? I can always use a better idea than the one I am currently using. Thanks.

Hello Martin0642, Welcome, welcome. You have wonderful days ahead of you with your chocolate plans. All best...

I think so far I win this one...for home use. We have four freezers. Two chest freezers: one in the garage (mostly dog meats) and one in the cellar (our food),. Two fridge freezers: one in the garage and one in the kitchen. I keep track on two pages of typed spread sheets. I hate keeping them up-to-date. And, of course, DH doesn't know where anything is. Ever. It's a guy thing. As for using the freezers. I wear a pair of cotton gloves every time...I've hurt my hands just too many time. (That's the 'never do that again' part.)

Love the Fancy Feast imagery...

Well done blue dolphin. And hooray for you, Chocolat.

Found this cartoon on FaceBook:

We've gone partway to where you are...but never that far. You are doing a bang-up job. We have traveled with a toaster oven, and a little electric kettle thingy (which goes way back before crockpots). We take our own coffee maker so that we can make coffee for the day's drive. And a blender, big or small depending upon our current regime. And an electric cooler also. There are four of us who eat real food (two non-humans who eat raw). OTOH, I have made chocolates in a motel room and even a Boston Cream pie amongst others.

I'm up for this one. Two minutes on high? What's the power of the above microwaves?

First of all, Happy Anniversary Shelby and husband. Well done. Go for it. We had no plans for NYE, being old country folk et al, but then I realized that I have some leftover whipping cream in the fridge. So tonight it will be "Dessert as Dinner" for us. Scones, raspberries (frozen, of course), whipped cream and my "special" raspberry sauce which my fans love. Don't tell them that I first simply dumped seedless raspberry jam, butter and Chambord into a pot and warmed them up. Well, it is delicious...so there! Happy New Year to all eGers from the far frozen north with snow at last.

I'm no expert on the subject. I've had my Oster Immersion blender for so long now that I can't even recall when I got it. Model # 2611-33. Probably isn't around any more. But it's a workhorse and has never let me down. It's white, two speed and comes apart sort of mid-section. I remember thinking it was more than I would usually spend on a small item, but obviously it's more than paid its way.

And I'm back already... Now I am not a novice in life...nearing the prescribed fourscore years...and I suppose now I am entering my second childhood. I even wonder if I should post this and render you all certain of what you were beginning to suspect... This morning I was making DH's new favorite, caramel sauce using a new recipe by Epicurious. The sugar syrup was turning too dark an amber too quickly and I wondered if it were actually burning. So what did I do? Oh no!... Yes, I did. I dipped a spoon into the boiling syrup to taste it and see if it were too burnt to use. Well, instantly my mouth was. Upper and lower lips and tongue. I can't believe I did that! I simply can't believe I did that. And yet I did. Right...and by that time, the syrup really was too burnt to use. So now, I've made the sauce again and all is well. With the sauce. With me? Not so much. ps. Yes, I do know it's fourscore and seven.

In our home that would be called a Ploughman's Lunch and we often serve it to friends who have allergies or intolerances or dislikes of certain things. We would add vegetables and fruits to the mix, more breads,...whatever we can call up. (Or, I guess, a Plowman's Lunch if you are American.)

Good heavens. What a haul...as kids would say, Liuzhou.