Okanagancook

I am with Shelby on living in the country. We lived in cities until retirement at age 54. Been living in the country for 11 years and we love it. Not as 'country' as Shelby though. I get my eggs from a local who is augmenting her income, we get all locally raised meat where we go to the farm to pick it up, of course locally made wine, local fruits, etc. A 20 minutes drive and we are in a town of 30,000 with some decent stores but no real specialty shopping. we have deer wandering around all year long... a bit of a nuisance really. A lot of hunters this time of the year....moose too. DH used to hunt with his dad as a youngster but doesn't have the nerve for it now....he wanted to be a vet! There are tons of quail running around and we have harvested a few of them, very tasty but if you don't get the kill shot they are a bit tough Friends hunt and we get some meat in return for lending them our sausage stuffer every year! That works well. we only have 1.7 acres but that keeps us busy enough. great blog Shelby

I add cooked rice at the end. Prevents over done mushy rice.

Trying some Middle Eastern flavours using up leftovers: bread, hummus, drizzle of pomegranate molasses and chopped chicken breast. Meh. So much for experimentation probably should have drizzled with some kind of hot sauce. Thankfully no picture.

Nice butchery skills! I love cutting up meat. thank you for sharing

Chinese food last night: sticky rice done in the IP using the rice function; stir fried veggies; shrimp in red pepper sauce and mapo tofu from Egullet. I have leftover pork and mandarin pancakes in the freezer so I will be making Mu Shu Pork for lunch.

Sorry for the delay. I did not see your question. This is an East Indian recipe. 685 grams okra, washed, dried. Make a cut for the stuffing from the head to the tail. Mix together: ( I usually toast the seeds separately in a dry pan before hand) 2 T coarsely crushed coriander seeds 1 T coarsely crushed cumin seeds 2 t fennel seeds 1/2 t freshly ground pepper 1 T garam masala 1/4 t cayenne pepper or paprika 1/4t turmeric 1 T ground almonds 1/2 t amchoor powder or 1/2 T lemon juice 1 1/2 t salt Use this mix to stuff the okra. Use your thumb to open up the slit that you have made in the okra. Use a heavy bottomed 12 inch frying pan over moderately high heat. Add 5 T ghee or oil ( you can reduce this...I usually do) and heat to hot but not smoking. Add in the okra in one layer. Cover and reduce heat to moderate and cook for about 5 minutes. Remove the lid and turn okra. Keep frying for 20 to 25 minutes turning frequently to ensure even browning, until the okra is tender, golden brown and crisp. Transfer to paper towels before serving. Hope you like them!

That is interesting because that happened to me too..I thought I made a mistake.

It is very nice. A fancy Jacques Pepin's Latechnique. It is a little short on description of the actual recipes. For example in the sauce section there are few references as to where/when to use the sauce. Very complete otherwise. In the Frenching a rack of lamb section I now know that I have been taking too much fat off the smaller chops. Makes sense...especially if one is going to cut the chops off individually or in two's.

It's different when one is retired. Lots of time to think about what to make.

My favourite soup.Hot and sour.

I too like to cook with what is best from the store and seasonally but I also want to use my new cookbooks. My freezer is full of really nice meats/poultry and our grocery stores/local butcher usually have tons of stuff to choose from. There in lies the rub! I like the way Chris Hennes cooks from one book and as he said before he really gets to know the author and the book that way.

I feel paralyzed about what to cook. I have acquired a lot of cookbooks over the past couple of years. I have a subscription to Eatyourbooks. But I have trouble deciding. I sit on the couch while watching tv with a pile of books, looking through them. Sheesh. but I am going to try the suggestions here http://www.thekitchn.com/7-insider-tips-for-getting-more-out-of-your-cookbooks-235215

Rustwood, I have this book and have used it along with their book on poultry. Very though as per CI usual.

For me, our designer was absolutely a necessity. She made such great choices and was careful to LISTEN to what WE wanted. Two other friends have used this designer to do their kitchens and bathrooms. Everyone is very happy. Designers can get a 'kitchen designer' designation after attending a course....not sure what is is called.

Fantastic looking bread Paulraphael. Now a little home made cultured butter to fill in those lovely bread holes.

chefmed: I just made this without the garlic and with a little finely chopped red onion. Delicious! I am usually not a beet fan but I would eat a mound of this stuff. Thank you.

I love the idea of these little balls for goodness. Thanks for sharing. Could I ask what temperature you used: steam bake and convection?

Mine is 'Okanagancook' controlled!

I just made peri peri chicken on the BGE. I did it the traditional way: got my hands on some real peri peri dried peppers, crushed them and left them in olive oil for three months. Grilled the chicken then brushed the child oil on the bird about five minutes before it was ready.....I didn't want to burn the chili. The oil was very aromatic. Is this they way they did it at Nando's? Or did they use a sauce, like the ones you can buy in the grocery?

Thanks for the ham suggestions. Jacques' recipe looks very interesting. I will have research that idea.

Finally remembered to take a picture (barely), sheesh. My clay pot! don't know why I don't use it more. Dead easy. Soak for 15 minutes; bung in the veggies, seasonings; a little stock and chicken; put in the oven for 75 minutes; drain off juices and thicken quickly with arrowroot = dinner (nuked some potato/sweet potato mash). So moist and flavourful.

Wow, now that's a Sunday meal. That reminds me, I have some curry sauce for shrimp in my freezer and I like the idea of using it as a dipping sauce rather than cooking the shrimp in the sauce.

That reminds me, I should put some seeds to sprout!

Also check out the "someone please talk me out of buying this" thread for a discussion on slicers.

Here are a few pictures of the slicer. It is 13 inches long, 11 inches wide and it about 10 inches high.