Darienne

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.

You're welcome to the recipe...however...I don't have a sister or a brother. Tobe is a friend and it's her Mother's recipe.

I'm delighted to say that our apple production is long over and we are using up the results at an alarming rate. The most popular item preserved, so to speak, turned out to be the Apple Cider Salted Caramels (much enhanced by DH's insistence of added toasted nuts and a dipping in chocolate). Never got around to the Hard Cider. The apple cider is used in every breakfast and to make caramels and the apple sauce is being made into apple leather (with nuts) as we eat the last batch. I don't think...no, I know...I have never eaten so many apples in my life. Oh and another hit for the apple sauce is the cake from Arey's Mother's friend. Made several and into the freezer they went. Delicious sliced with cold butter or cheddar cheese (5-year cheddar, but then we are Canadians! ) We've set up with a local tree person to have the two backyard trees properly pruned. And two trees which gave only ho-hum apples in the past are now producing tasty apples so we'll watch those two for next fall. They are out on the property far from the house so we are not having them attended to. It's been a wonderful, if exhausting, experience.

Not too much forcing to get me to try anything you suggest, PanaCan. I'll always remember your first blog and I so wanted to try all those street foods which you posted about.

Ooops. Forgot the small slurp of vanilla. And no, it doesn't curdle. Try it. I tried an Orange Julius from Dairy Queen last year and thought it was horrible. A sort of metallic taste...

Well here's my personal recipe... Per person: - one whole orange, peel removed, large if you have them...or 3 medium for 2 persons - 1/4 cup orange juice - 1/4 cup milk - a modicum of orange zest...this too will depend upon the orange - 4 ice cubes - sweetener if you like or if the oranges are sourish It all goes into a blender and fits into a 12 oz mug, preferably the dark blue glass ones which our son gave us years ago. To accompany a large bowl of popcorn. For DH: salt and melted butter. For me: salt, pepper, olive oil, ground chipotle and packet of Stevia.

In other words...it's a pig in a poke. Oh well...