Okanagancook

@Ann_Tyou’re killing me. May have to make a special trip to the Island. I know Cobble Hill as I had friends who used to live there. Be ready for the doorbell, opening the door with someone with a pot of homemade butter in hand.🙈

No time like the present! Nudge, nudge 🥾

If you don’t have Prune, her recipe is basically roasted cauliflower topped with a sauté of butter/olive oil, garlic, bread crumbs, anchovy, black pepper and fried capers...I think that’s it.

I am not sure about smoked. I think sweet or hot paprika could work depending on what wine will be served...seeing it’s a special occasion I presume bubbly which would go with the addition of a little sweet paprika.

Shanghai noodles and chicken thigh for a stir fry tonight. i will get out some shrimp for the other half of the Shanghai noodles for Thursday dinner.

Or with the other spicing you could use cilantro if you like it. I really hope you like it😁

@blue_dolphin That grainy mustard does look good....on my list to cook now. If you like cauliflower and pasta dishes, D. Madison has a recipe in her Vegetable Literacy cookbook. Page 144: Cauliflower with saffron, pepper flakes, plenty of parsley and pasta. The dish is finished with crumbled feta cheese or skip the feta and add some shrimp sautéed in garlic. She calls for steamed cauliflower but I like your idea of roasting it instead. One could added some fried capers a la "Prune's" cauliflower recipe.

And check the door to make sure it's not warped.....my all fridge wasn't keeping things cold and I glanced down along the door and saw the bend in it which allowed room air into the fridge...but I agree, it may be time to get a new one....probably more efficient also.

The photos of the food are remarkable. Not like most pictures of Asian menu dishes adorning restaurant menus/walls. All the food looks really fresh and well prepared. You are a lucky pair to be able to access this so close to home.

First Roux Scholar! Terrible news.

Or would you consider making your own gravlax with fresh salmon that may be available or frozen trout/salmon? i know it isn’t smoked but.....

Trout which was filleted and the halves were sandwiched between a shrimp stuffing all cooked en papillote. I made a light white wine/shallot sauce...which was a bit thin and got thinner as the juices came out of the fish which resulted in my steamed veggies and air fryer fries swimming in liquid. It wasn't pretty but tasted quite nice. I don't really like the texture of fish so ate about 1/3 of it.

These are sous vide'd lamb ribs which were reheated in a hot CSO covered in Thai peanut sauce. They were very tasty.....just to go with cocktails.

That meal really sings to me. We used to make the cheese stuffed bacon wrapped shrimps when we visited Mazatlan...shrimp capital of Mexico!

Pot handles. They clip on to pots and lids.?