Okanagancook

It's a sad day in Paradise. Here is a picture of my garden a couple of weeks ago. It looks the same now. The other picture is what it normally looks like. I have not been able to look after it due to medical issues and DH is not really interested....so, here is what we have. The weeds are so big it was hard to find any carrots growing in there. Amazing how well they grow even without regular watering. I have a local gardener booked to come and do an assessment and to lend assistance with these tired old beds. The weeds need to be removed and the soil dug out and new rich soil p

Sous vide pork chop: 133F x two hours and vegetable lasagna. The lasagna was delicious. A Marcella Hazan recipe..the baking instructions sucked but once I realized that it was successfully baked...something like 18 layers with three different kinds of veggies. Leftovers heated up in the CSO on bake steam really well.....but it was a large beast...feeling much like a ham and two people.

I would do an Italian themed dinner which should deal with the protein component restrictions you mentioned. Risotto, ravioli, hand made pasta...various shapes...fresh basil, good ricotta, Etc. Lots of vegetable dishes to choose from.

Snap! I made almost an identical dinner last night. I mixed my egg and seasonings (oyster sauce, soy sauce and sesame oil) with the rice. I didn’t have enough rice so made a small bundle of cut up vermicelli noodles to add to the dish. I added blanched carrot cubes, a few shrimp and chicken cubes. Served with stir fried garden spinach.😃

If you want to make pancakes then I would grate it onto a cookie sheet and spread it out. Freeze and then you can scrape it off the sheet and put it in a bag to be used in various quantities.

I would have lost interest by now...water in a pot on the stove....sorry..must be the wine talking 🤪

If you get ExpressVPN or any VPN service you can set your location to the US and watch all those forbidden videos! Just google VPN if you are not familiar with how it works.

Congrats. That is a milestone. Good grief. Well done and by the time we are 50 yrs I hope to produce meals as spectacular as yours. I would encourage everyone to visit to your website with all your fabulous recipes and food.🥰

Exactly! This could morph into a subject on its own...but if a restaurant is going to alter a ‘classic’ dish then that needs to be documented in the menu so you can decide if you want it.

Not spicy! I bought some piripiri peppers and steeped them in oil for a couple of months in a dark cupboard. This is brushed on the roasting chicken...well, at least this is the traditional method for piri piri Chicken. Wow, that is hot. Yours should have some heat don’t you think. Why call it piri piri chicken if it isn’t a tad on the spicy side. this is a pet peeve...something called what it is not...a frequent Chopped criticism of dishes.

If your phyllo dough is a little dry, it makes it more difficult to pull the sheets apart. Keep them under a damp towel until ready to use then work quickly taking out only a few sheets at a time. Perhaps cut the dough into the sizes you want before trying to peel them apart...easier to deal with.

Call them and tell them you are done with all the tails being sent! Sheesh. Not acceptable.

That’s an idea...Filo pastry stuffing!

After putting number 8 and 9 zucchini in the fridge I wondered aloud “ can one make a breakfast zucchini crisp?”

Your sprout growing prowess is impressive! Must be the NYC water! 😃