Okanagancook

Where the shrimps cold too? They look like really nice juicy shrimp. I like poaching shrimp very delicately in seasoned broth then cooling quickly.

Your meal looks delicious! I will look up that cabbage recipe seeing I have IK's book. I like your proportion of meat to sides. Lots of veggies. Good work.

Funny story today. I was loading up my "el-cheapo" dehydrator remarking to my DH "boy, we've had great use out of this cheapie little thing, I think it's been ten years". Took it out to the laundry area, plugged it in, walked away. Two hours later, DH says, 'how come the dehydrator is turned off?". Not turned off at all. Dead! Ha. As if on que. So I ordered one of these babies: https://www.amazon.ca/dp/B0115X5UGE/ref=pe_386430_203440370_TE_item

Shelby, it was garlic scapes that I was dehydrating along with some skinless tomato slices above. I used the ultra dry scapes to make my garlic scape salt. It turned out awesome! 1/4 cup of gray salt which is kinda moist and 1 teaspoon powdered garlic scapes both quickly combined in the spice grinder. Here's a pic. I have about 2/3 cup of garlic scape powder left over.

I used the oven for bacon: 400F on convection bake. Just put the slices on foil on the tray and let them go for about 15 minutes or so, turning to get both sides done. Of course, depends on the thickness of one's bacon as to how long but I was expecting lots of splatter but it a relatively 'clean' cook. They look so nice through the window, all bubbling away!

Drying some tomatoes because my freezers are full and so are my tomato plants in the garden. Also, some frozen garlic scapes. I ran into a gal last night who makes garlic scape salt and I want to try and make some. Once they thawed I was able to pull in the skins off the scapes quite easily. This should make them more tender and faster to dry.

Bacon and tomato sandwiches with homemade bacon and mayo.

We were just at a wine maker's dinner and one of the courses in the meal that was composed of everything local was "Joy Road Catering 2-year prosciutto" slices served with peach wedges, zucchini flower fritters filled with a local fresh cheese and edible flowers scattered about. Delicious as was the rest of the meal. Sorry no picture.

I could have tried whisking it in a larger bowl. Next time I'm doing 3 minutes longer in the IP and if not really creamy after that I will try the whisk, good idea.

Second attempt at Lee Brothers smothered pork chop, this time using the egg/milk dip on the chop before the flour/cornmeal dip. They were definitely better than last time without the egg/milk dip but no where as crusted as the cookbook picture. They must have doubled dipped! Along with the chops: IP grits and string beans from the garden. The grits recipe was from thisoldgal.com. Total cooking time on high pressure steam was 10 minutes. The grits were done but not creamy smooth like when one makes them on the stovetop stirring occasionally BUT, 10 minutes for grits that are pretty good is ok by a non-Southerner!

I made the grits from the same old gal website. One serving, which in my books is two servings. It was a tad under done, not really creamy but the taste was done, just not the texture. I will try again adding 4 minutes to the cooking time.

And very little splatter with this method. I await your 400F x 15 min experiment!

Yes, as others have said it freezes very well. I think that batch has been in the freezer since March. I like my red cabbage really well done so making a big batch and freezing in smaller portions is perfect. It is quite rich so we only have about 1/2 cup each. If you have a vacuum sealer, I put them in bags and they stack up in the freezer nicely.

I have a mitt load of lemon cucumbers in my fridge vegetable draw. They are being picked small. Used four in our lunch times salads. We also shared a plate of flat breads topped with charred eggplant and pickled beets. So healthy!

dcarch is right, it is a strange year. My tomatoes are ugly too, even the Early Girls who are normally very symmetrical. My cucumber plants are tiny, barely 10 inches heigh and I lost three of them early on. They just went brown and died. My New Zealand spinach plants are in suspended animation, nothing growing. And even the zucchini plants are small with a lot of little zucchinis going yellow and soft on the plant.

Yes please. I like the idea of some roasted peppers/garlic. cheers

Marcella's squid and peas. So simple. You simmer the squid in a little onion, garlic, tomato, parsley, salt and pepper...for 40 minutes until the squid is tender then add the peas, done. Very mild delicate flavours. The squid release quite a bit of moisture. We had it over 18 egg yolk pasta. However, I over did the peas while we waited for the pasta to cook :-( Garden peas too.

Yup, that is it. thanks

Smothered chops rule!

What a lovely experience for you and the ladies. Must have been magical. the food looks beautifully but oh my goodness those chilies. I just cannot imagine eating that many. I do like spicy foods but krikee that just scares me and my digestive track.

It might be a bit dry with blueberries.? Raspberries would work I think.

We have cold smoked the farmed trout we can get from the grocery store in the past. This stuff Is commercial frozen trout which is excellent quality. Preident's Choice....Canadian brand.

ElainaA, with the coming tomato crop I wanted to try a different tomato sauce. I recall that some well known organization published a list of the very best ever recipes written. Included in this list is Julia's Beef Bourguignon and Zuni Cafe Roast Chicken. I decided to try it yesterday. Wow. Be sure to let is simmer long enough for the butter to separate from the tomato. Here's a link to the recipe: http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce And if anyone remembers who put that list together I would appreciate remembering. Sheesh.

Buy the gravy and the chicken will come!

I am making this tonight with some of my frozen balanced peas from June gardening. Pics to follow on the Dinner thread. I'm making a half recipe. Good may to use excess peas. http://www.curfuffled.com/2013/11/20/squid-with-tomatoes-and-peas/