Okanagancook

Sometimes you eat the bear and sometimes the bear eats you....Joan Amatrating. lights on dimmmmm

lindag, not for immediate use. This one is a spare so WHEN my older model conks out, I have somewhere to put my food. It can be a few days wait around here for your preferred appliance to be shipped. Although, it is very tempting to spread out the contents into two freezer for easier access but I shall resist!

Well, the new chest freezer was to be delivered yesterday. The truck arrived but the two fellows had no dolly....Me: 'where's your dolly, you can't get it down the stairs without a dolly?" Driver: 'It's been broken for awhile so we will use straps". Me: "that's ridiculous, they could rent one for you". Driver: "yeah, not going to happen.". They decided they couldn't get the freezer off the truck until they delivered the other stuff preventing them from using their truck off load feature. They reappeared an hour later, got the freezer at ground level, cut the bottom off the cardboard only to reveal a freezer with a big old dent at one end and a lid that was dented and bent to the point it did not seal properly. They took it back and a new one is on order. This was kind of fortunate because the new freezer is in fact bigger than my existing freezer and will not fit in the space we had cleared for it. Then I got thinking.....those boys are going to hurt themselves or damage my walls and/or new freezer. So I called the store (this is a national hardware store) and talked to the fellow in charge of shipping and he thought they had a dolly. "No, it's broken and has been for some time". Silence. Hmm. I said either get it fixed pronto or RENT ONE or take a new one off YOUR shelves. Don't send them out with the next freezer without a dolly. He said he will look into all of this. We'll see. In the mean time I need to empty the existing freezer to the point where we can move it a couple of feet to make room for my big new freezer.

That is one mighty fine looking piece of meat Anna. Job well done and the sides fit perfectly. I miss the smell of roasting lamb when I cook it sous vide.

That looks like an interesting soup. Last year I grated some cucumbers for use in Gaspatcho in the winter. They were fine, still lots of flavour and it doesn't matter if the cell walls are broken by the freezing process. I have some sliced in the fridge for snacking.

Dang, that looks awesome. Got mine from Amazon.ca, paperback and used in good condition. Looking forward to reading it. Thank you.

We use English muffins for hamburgers also. Just the right ratio of bread to meat.

Not sure how they made the mash, perhaps some cream. It just needed more moisture, I thought.

The lobster mash was a little off the wall: mashed potatoes with chunks of lobster mixed in. It was a little on the dry side...could have used more butter IMHO.

Went to Poplar Grove Winery in Penticton for their Canada Dinner. Each course paired with one or two wines. We started eating at 7:30 pm and finished at 12:30! Fireworks were at 10 pm. A perfect evening and chef Bruno out did himself once again (Vanilla Pod Restaurant chef).

Garlic is out and drying in the sheltered dog run. Gets some nice breeze. Not as big as other years. I need to move them to a new location next year.

Spanakopita made from garden spinach, salad with grated zucchini and beets dressed in sherry vinegar and a little olive oil.

BBQ'd lamb chops with Middle Eastern spices, grilled zucchini and deep fried newly dug potatoes and some cucumber/yogurt sauce (and ketchup for the potatoes).

Marinated mushrooms (button) from Foods of the World: Cooking of Italy. 1 lb mushrooms, cleaned and roughly similar sizes 2/3 cup olive oil 1/2 cup water juice of two lemons 1 bay leaf 6 peppercorns 2 cloves garlic, smashed 1/2 t salt Bring everything to a boil (except the mushrooms) in a sauce pan, cover and simmer for 15 minutes. Strain the marinade and put back in the pan. Add mushrooms and simmer uncovered for 5 minutes turning the mushrooms over a few times. Put the whole lot into a glass jar and let cool on the counter. Will keep for two days refrigerated. Serve at room temp. One of my favourite recipes made over and over again.

I visit my freezers everyday. My new upright has an alarm on it I believe. If the temp gets above 10F or -12C it alarms. Now that's a smart idea.

Well to boot, our upright freezer was dead after ten years and our regular fridge done after eleven years. All well known makes. most reliable: the beverage fridge for beer, wine and sodas.

Happy Fourth of July from north of the border!

I am sorry for my late reply...did not see your question. How did they turn out? I think they were pretty tender...that's what I would have done. I do my flank steaks at 131f for 24 hrs and they are tender but I think chuck would need longer.

I seem to be going backwards. Garden produce is already exceeding what we can eat so the freezer is the depository for said spinach, zucchini and cucumber so far. I am also getting bad vibes from my ten year old chest freezer. If that baby were to conk out I would have a hard time getting a 21 cu ft replacement within a day here where you have to order ahead. I have a lot invested in that freezer and would be devasted should I lose it. So, we will receive a 'spare' to sit in waiting and I will rest much easier. I know, go ahead and call me 'paranoid', 'a worry wart' and/or 'a horriblizer'

My condolences, sheesh. It's hard to get good help these days.

oMG you folks ar killing me!

Ah, Shelby, I love you!

That's cultural differences which make the world unTrumpish

It looks delicious but really pushes my concept of breakfast. Each to his/her own. Not at all dissing the dish.. just commenting. cheers

That's the way I like to cook my brown mushrooms...I think I first read about it from Jacques P. I also add a little squeeze of lemon juice and a few drops of truffle oil to the melting butter.