Okanagancook

Good luck Shelby. Relax and enjoy the process. And don’t forget to cook with wine. cheers

I too have that awful chemo induced neuropathy in my feet and a feeling of lack of equilibrium…good way to describe it.I too have fallen a few times. We built a house without stairs and have downsized to condo. We were pretty smug about our new location until our elevator went out of order 11 days ago. The required part is in transit and delayed due to the terrible transport conditions in our area. We are in the sixth storey penthouse….102 steps from street level. I am also battling Osteoarthritis in my knee. Needless to say I have only been out for physiotherapy once. On the stair topic, when visiting my brother I got knocked down a flight of stairs by my DH who slipped on the hardwood. Got an X-ray after 10 days and yup, broken clavicle. Sheesh. Of course some whisky tasting was involved.

I really enjoyed your tour. Thank you for taking the time to do this. Cheers

Like sprouted anything…an opprtuniyu for bugs.

Worry not https://tastesbetterfromscratch.com/how-to-make-buttermilk/

I peel and cut the nasty end off and then put those in foil with olive oil and roast them. I usually purée them and freeze the paste.

Looks delicious. We love toad in the hole. I recently made Chef John’s (of u-tube fame) toad in the hole. An interesting and less messy recipe. He has you put the pan filled with your room temperature ingredients in a COLD oven. Then crank it to 500f for about 45 min. Cannot tell the difference between it and my regular preheat splattering oil method.

The big balls don’t melt as fast so your drink stays cold but not diluted. Think scotch whisky.

The strainer that comes with the shaker is awkward to use in my opinion and does not strain out citrus bits. We take it off and use the other strainer.

The rubber balls are ice balls. Put together and fill through the hole.

@heidihthat’s a great idea. I have the India set and indeed it fits the bill. I have made many recipes from it over the years and they are easy to make and delicious.

I prefer the amount of topping you used on the second pie. I guess I am a “it’s all about crust” kinda pizza gal. Great job. Nice to see the differences.

Beautiful display. I love fall markets. Thanks for sharing.

That Moe, he doesn’t ask for much🤪 mashed potatoes AND Yorkshire Pud! you are a saint.

What is left over wine? dinner is something I would enjoy.

Low-fat dairy products are nasty.

Yeah, it’s a lot of dough 😜

I have not eaten there…it is in Kelowna about an hours drive from me. Sorry. I did check Tripadvisor but no recent reviews.

This is terrible news. I always looked forward to his detailed posts. He was very generous with his knowledge sharing ways. Life is short. Enjoy everyday and be kind.

We just moved into a condo. Natural gas bbqs permitted. The hookup to the natural gas has a timer on it. You can have the gas on for 3 hours at a time. Then you have to reset the time. A nice safety feature. I like it. A similar device for the gas stove would be comforting.

That sounds perfect. I love sticky rice steamed. A whole new texture. Thanks for the info

@KennethT that’s a brilliant idea to put the rice on a tamis . I was using the solid tray covered in parchment paper that was lightly oiled. How is clean up? Does the rice really stick to the tamis?

On the topic of dinner meat, I remember back in the day in Edmonton Italian town, there was an old school Italian butcher. I wanted 4 - 2 inch fillet steaks. None in his case. He went into his cold room and slide a half carcass on a rail through the cold barrier to his cutting table. He lifted the carcass onto his cutting tale. Processed to cut and pull to expose the fillet. Looked up and asked me how thick I wanted them. He cut them out of the animal and wrapped them up. Slid the carcass back in the cold room. I thought that was one of the coolest things I had experienced. He served them to me with smile…he was probably 70 years plus old.

I see they are two years old situated about a 45 min drive one way away from us (we just moved closer to them a month ago…need to update my profile) Sounds like they get whole animals in. I have been sick for awhile and was not really cooking a lot so did not know of them. Thank you for bringing them to my attention. We will take a drive down there to see them…several great wineries to visit on the way too boot! Cheers

@scamhiTHANK YOU for posting the video. Makes me wish I was a butcher. I also wish we had a real butcher in town. The government’s stupid new regulations put many butchers out of business about ten years ago. We don’t even have an abattoir close. Animals have to be shipped a 2 1/2 to 3 hour drive to the nearest one.