Okanagancook

I have to say, Chris, you are winning me over to your method of acquainting yourself with a new cookbook. I've kinda done a "mini-Chris" approach to Down South. I think I will get after this once I don't have to scramble around figuring out how I am going to use the produce that is coming out of my garden. Thank god for Eat Your Books.

I like to 'muck-about' with my food so this would not work for me. Probably good for the youngsters who are obsessed with their iPhones! Just say'n. No worries. Put the meat on and I will be informed as to when it is ready. Where's the fun in that?

Norm, that chicken looks very moist. We are enjoying our garden corn too.

Love the idea of the wooden skewers to hold the tacos upright. Brilliant. We made a basil gimlet for happy hour last night. Your vodka infusion looks very refreshing.

Here it is. Really deep flavours and especially 'garlicy' because I used my fresh garlic. Haven't made the pasta yet. The sauce is in the freezer waiting for the right time. This would also make an awesome pizza sauce.

I made all my 120 burrito wheat flour wrappers with chicken fat but duck fat would work too. Two oz. per pound flour but it would give the tortillas a nice 'animal' flavour like the chicken fat did.

Eagle Rare is good too. How did you like the EC?

Chris, I have to say, I am getting more enthusiastic about your approach to new cookbooks. Cooking from them a ton to familiarize yourself with what the book is all about. Thank you for that. I am winding up to tackling one of my new books with this approach.

ElainaA, thank you for the recipe. Looks delicious. I am going to do that tomorrow. Should be amazing over 18 egg yolk pasta and freshly grated Parmesan.

Oh, I see some Diekel. Good choice.

Great start to your blog. Really enjoyed it. Looking forward to more.

Well, all very interesting folks. as A retired Dietitian I am familiar with all the quirks that people have with food preferences. I am a savoury breakfast person: eggs, burritos (just because I have an excess at the moment), baked beans on toast with eggs, definitely grilled tomatoes seeing they are in season, cold cuts including a spicy Italian, bacon and hash browns, jalapeño waffles, sausage, even pot stickers for breakfast has been on the menu. As for lunch we usually have a robust salad which is topped with some kind of protein such as leftover meat slices from dinner, boiled eggs, lean deli slices, tuna, etc. along with a soup which usually has some lentils or beans initial. Dinner is pretty well anything with an emphasis on vegetables and we now only have 4 or 5 oz. of meat these days. Dessert is not something I do well with. Seem to get a stomach ache with sweet items. As for, breakfast being the most important meal of the day, my two cents worth is this: one has been fasting for 6 to 8 hours while sleeping and the body needs amino acids from protein foods to make enzymes, repair tissues, etc. and all the other functions that amino acids do for our bodily functions. If we do not consume protein from our diet in the morning the body will breakdown muscle to obtain those amino acids for uses described. In addition, carbohydrates are also required to replace liver glucose stores which have been used to maintain blood glucose levels during the night...all that dreaming by the brain uses carbohydrates. Providing the body with nutrition in the morning will make you feel more energized. Having said that, people seem to have the most food preferences at this morning meal. If you are not eating breakfast at the moment, please try something in small amounts to see what works best for you. From my diet counselling experience, clients have remarked at what a difference in their energy levels it made.

I just made this and I have to thank you for the link. It worked perfectly for my frozen jalapeños from last year's garden. What do you use it for besides pizza? Thank you. Cheers

If you can find some Elijah Craig, it's my favourite.

yes please!

At last, the burritos are finished. All 120 of them plus 15 extra flour tortillas! Whew Wasn't so bad because I got to use my new rolling pin the the inlay wood patterns. Some burritos have been distributed to those in need of a hot cheesy fix and the others are in the freezer ready for winter lunches.

Goodness, those eggplants look amazing Shelby. I have a plethora of cherry tomatoes too. I remember a recipe from Cooks Illustrated where one halves the tomatoes and salts them well. Leave for at least half an hour then spin them in a salad spinner. Strain the juice and if you have a lot, reduce in a sauce pan. Cool then use it to make the dressing in the usual fashion for the tomatoes, adding fresh basil and maybe some chopped shallot. Makes for a less watery salad

I too don't do well with sweet foods especially in the morning and that includes sweet fruits. Ha, just had a burrito for breakfast. I guess it is mainly tradition that dictates most peoples' choice for their meal. Would be interesting to hear from people who grew up eating like liuzhou and how that influenced what they do today.

Ok, I thought burritos were mainly bean based. We don't have many good Mexican restaurants here...just Taco Time/Bell if you can call that Mexican. Anyways, this time I mixed the cheese into the meat filling for ease of stuffing rather than sprinkling some on each burrito as I wrapped them. Much quicker and I think it tastes better all mixed in. It was difficult to judge how much cheese to put in though. Mind you, one can never have too much cheese

Like these. Had one for breakfast. Dough is from D. Kennedy ( 1 lb white flour; 2 oz. pork lard; 2 t salt and 1 cup warm water) and the filling is that chopped pork with some onion, cheddar cheese, cilantro, coriander, cumin, Mexican oregano, ancho chill powder, salt, pepper, three habanero chilies and some more chill sauce because it was not hot enough and could still do with some more heat.

Thanks. Need to investigate what's available here. Good luck with the asparagus.

Well, that's very disappointing! I have to opposite problem. I have bugs in my leaves but the roots are good. They seem to be bigger this year for some reason.

I have never made tamales.....just can't get around all the lard in them. Plus we can't get dried corn husks here. But thank you for the thought. It'll be more tortillas or may be freeze some for Tostados and corn tortillas. cheers

Yup, may have been a couple bigger than four inches...the ones on the top for sure. Must take my ruler out to the zucchini patch tomorrow

As a followup to the pig roast. Spent the whole day in the kitchen making tortillas out of the leftover meat. So far I have 72 made with enough filling for probably 48 more. Sheesh. They make good lunches and will probably last until the 2016 pig roast. Ok, stopping now. Cracking open a cold one.