Okanagancook

Seems to be a problem here too....not many dinner invitations and when they do come it's with an apology even before we taste anything. Mind you, we do live in a little village with 3,000 residents.

Well, all I know is that I need way more evidence before undertaking such change in nutrient intake. To me, the 'boring' Mediterranean way of eating has the most credibility and that's by enlarge the way we eat as much as possible.

http://www.telegraph.co.uk/lifestyle/wellbeing/diet/11686002/Why-weve-all-been-doing-the-Fast-Diet-wrong.html This is quite interesting and explains a little more but other than buying their prepackaged diet product I'm not sure of the details as mention above. The examples at the end of the article seem strange. For example day two to five should be 44% fat or 35 grams. The sample menus don't seem to be that fatty so we clearly need more details. They are in the midst of an expanded study involving more subjects. The first one of just 19 people!

FauxPas, yes I have some lovely small onions just out of the ground which would go nicely with the spuds.

Those dishes look really, really tasty. Wish we could get food like that here. Oh well, going to Vancouver in September so will have to wait until then. Love calamari too.

Ditto!

Yup, had to share those beauty pots with friends. They all gone now. Just so creamy and 'potatoie', if that is a word. But loads more plants left. No more pasta or rice for awhile as we plough those these jewels from the earth arrive.

Haul from yesterday. Love, love new potatoes.

Just got some Cornish game hens from the farmers market and think the above referenced recipe might suit those birds well. Thanks for pointing out this recipe.

Cherries are getting close to ripe up here but at the Penticton market there were local cherries but from just south of us. Soon, next week probably. Forecast is for rain on Wednesday so the helicopters will be called out for sure. Another reason they are costly.

gfweb: I found your post in the thread that rotuts quoted above. Didn't think to look for a thread, silly me. Holly crap, there are so many different times and temps on that thread it's making my head spin. I had originally settled on a much lower temp so without further research I'm going with 142.5 F for 24 hours. Ha. cheers

That sounds good. I also like the idea of whipping the egg white and folding into the mix. I am getting around 5 mini zucs a day so loads of ammunition to play around with.....that's what I get for planting five zuc plants. The minis are only 6 inches long and they are nice a sweet but the are accumulating.

I have a corned beef in the brine for five days. May I ask how long and at what temperature you sv your corned beef? Right now I was planning on 10 hours at 180 F which was recommended by an Egullet post awhile back.

I couldn't agree more with Chris. The stock is awesome.

Yup, that's it. A rainy day project!

When I looked up the recipe, I found it in Emeril's New New Orleans Cookbook and not Paul Prudhomme. Sorry. Stuffing is onions, andouille sausage (which we made seeing you can't get anything like that here), green onions, celery, bell pepper, garlic, Emeril's Creole Seasoning, Jalapeño Corn Muffins (another Emeril recipe) and chicken stock. Then you make the Andouille Cream to go with. The cream is andouille sausage, tomatoes, green onions, onions, garlic cream, Emeril's Creole Seasonings. All in all it a lengthly recipe because you have to make the Jalapeño muffins, the pastry, the cream and the stuffing. But it was worth it. You can probably find all those recipes on line. cheers

Nigel Slater inspired spinach salad including walnut oil dressing, crumbled feta, sliced oranges and pumpkin seeds. Lentil and greens soup from D. Madison. Must be on serving # 6 of veggies for the day already

All that talk of fluffy zucchini pancakes inspired breakfast. Grated zucchini; a little flour; a little baking powder and an egg. Served with a sausage patty from our local butcher.

Stuffed chicken leg (pancetta/bread crumbs and parmesan/chicken dusted with Scarpetta's poultry spice); peas with lettuce; baby zucchini and mushrooms in pesto with parmesan and a toasted garlic roll.

Scam hi, the crust on your steak looks amazing. Did you grill them on the grates?

There are many recipes for stuffed chicken breast/leg. This is Paul Prudhomme's stuffed chicken legs encased in pastry. Very decadent.

I would second the overcooked. I just finished processing my peas: picking, shelling, blanching for one minute and then shocking in ice water. No wrinkles. Even if I am not using them right away I process them this way, as huiray said, prevents the starch conversion.

I have a similar smaller greenhouse and yes I am so glad I got it. Microgreens are grown in the spring and fall; seedlings are grown up ready to plant outside and then tomatoes, cucumbers, basil and peppers stay in there all summer. It has a vent that opens when it gets hot but it is so hot here in the summer the temperature often reaches 38C plus inside during the day. Lots of watering. It was package that we had to put together.

Yes, that dinner was "meat centric" because my friend made me cook the whole piece of lamb leg rather than saving some to cook fresh the next day. I was going to sous vide it but time got away on me so I threw it on a hot, hot grill for about 5 minutes a side and took it off when the temp was around 123F.

Butterflied and grilled leg of lamb with roasted cherry tomatoes, parsnip, asparagus, snow peas and zucchini.