Okanagancook

Pineapple chicken; fried rice (with a little fried smoked pork cheek) and bok choy with mushrooms and chili.

Yes, chicken fat has to be the softest.

@ElsieDlooks like you have some wild rice mixed in with regular rice. I love that combo. Your meal looks very inviting and nice cook on the duckie breast!

Pizza alla Napoletana from The Fine Art of Italian Cooking by Giuliano Bugialli. Half the dough was as per the recipe and the other half of the dough was a vehicle to use up some ham sausage that was on the verge...topped with fried onions.

This okra dish is so darn easy to make and the results are fantastic. I cooked this in my Convection Steam Oven on convection bake. Made 1/2 a recipe which was the perfect amount for the two of us and it fit nicely into the oven. It is from the blog Rashisrecipes. The written recipe seems to omit the 1/8 teaspoon of cumin she adds in the video. Hope the link worked. http://www.rashmisrecipes.com/2011/10/okra.html

The Hatch Chili store is so amazing. What beautiful looking products they have. Very clean looking and the jarred salsas look outstanding. Great find.

Oh my goodness. What a great bunch of meatballs. Very inspiring.

I read this quickly and at first thought you were going Air Fry a guinea pig,

Today we made Italian Hot from Rutland's book and Andouille from Egullet...a combo of recommendations. 30lbs of Italian took us most of the morning. The Andouille will be smoked tomorrow. We made the sausage with fellow sausage lovers who had to learn how to form the sausages out of the piston sausage stuffer seeing my DH has only one wing these days due to rotator cuff surgery. He was on guidance mode and I was on clean up and organization. The Italian really turned out great....I bought a high grade paprika which I think made a big difference to last year. Last year we only made 15 lbs.

Captain, your gravy looks like it is very rich. My nick name from my Dad is 'gravy Charlie' because I can usually not get enough gravy especially over roast beef. Nice job on the yorkies too.

For your crackling: I always dry mine in the fridge for a full day after rubbing with salt and rubbing with vodka/gin. Important for it to be dry. The other option is if it doesn't get as crispy as you like during the meat roasting, you could cut it off and put it back in at a higher temperature or even under the broiler to be watched like a hawk so it doesn't burn.

The Pine Street Market looks like a great place! Thanks.

Nice write-up. It's wonderful to see a hard working couple become successful. The front looks very inviting and the word will soon spread through the community. Wow, $14 for all that lunch. $14 gets you a burger and fries of that quality around these parts!

Homemade Italian Sausages with mustard, steamed broccoli and homemade pasta in a tomato sauce topped with some Parm. It was too much to eat.

Yes, treat it the same.

Make stock. Use it to make barley soup...maybe get some more lamb to add to the soup along with carrots, onion and celery, tomato. or just make stock for use with other lamb dishes such as lamb shanks.

What a lovely looking young man! And so cooperative in the wardrobe dept.

I have some of those pasta shells! nice idea.

Nice meals everyone! Tonight we are having the last package of homemade Italian Sausages cooked with water on the stovetop then browned when the water has gone. Homemade pasta with a tomato sauce and steamed broccoli. There will not be a picture because we are watching our beloved Edmonton Oilers play their third playoff game since 2006! Sheesh. What is the world coming to. Last night's dinner posted in the steak thread was really nice. What I liked the best were the onions. I thinly sliced yellow onions, tossed with salt, pepper and flour and fried with oil in a frying pan until they were pretty well cooked and light brown. I turned them onto parchment paper on a sheet pan and put in a 400F convection oven for about 10 minutes. They were a little over but man were they crisp and an excellent 'fried onion' flavour. I will be doing that again. Maybe I'll play around with cooking them completely in the oven.

Toast, butter, Marmite and leftover steak! Yum

Well, we got the steak cooked nice and rare. Just brushed it with rosemary oil and served with frites, crispy onions and a salad.

Looks like a dessert to serve after watching Rocky Horror Show

Piemm84321 ! looks delicious

That looks nice and fresh to me! Broccoli is a delicate veg.

Looks like I will be making yoghurt