Okanagancook

We are going to have a Cornish Game Hen. Will use Eat Your Books for a recipe. I have some nice mushrooms which I will stuff. I have leeks which I will make from a Julia Child or Jacques Pepin recipe. Salad to finish the meal. Pineapple ice cream made yesterday for dessert. To start....Some bubbly from our fav winery...Blue Mountain in the Okanagan. With some smoked oysters and bruschetta to go with or may be just good potatoes chips...Lucy Waverman’s favourite accompaniment to bubbly. A Chablis to go with the main. That’s all I got so far.

These chicken thighs might have benefited from being cooking in an air fryer. I just did four thighs that had been marinated in a cashew/cilantro/lime/soy sauce marinade (from Melissa Clark). The air fryer will brown on both sides although the thighs were turned half way since the top does get a bit browner.

Chopped red onion and ball park mustard on a butter toasted bun (or steamed in the CSO).

My DH is doing the grocery shopping for me as I get my medical treatments. I don't want to go to a crowded grocery store with snivelling people around. I gave him my list which he successfully brought home save for a few miscues: Canola oil, No name: I got Corn Oil but it was no name! Cilantro AND parsley: I got one honking big bunch of cilantro and a smaller bunch of, yup, cilantro...he thought it was parsley because it was a different size. Sigh. Orange and Lemon Sanpellorino cans: I got Orange and alas, Grapefruit which I am not allowed. Darn but I will enjoy the orange now and the grapefruit in the summer. Green Peppers: yes, they are green but one has a big hole in it. Eggplant: Yes, but it has a few bumps on it. He gets extra points for this though because he stopped at another store because the first store didn't have nice ones. Clearly he needs remedial shopping class. But I love him anyways..he had a sense of humour about it

I will join you in 'air fryer' love. It does such a good job on meat. Fries do take some experimenting. My latest was to bake the fries which were tossed in a little oil to 1/2 done then into the air fryer to finish them off...works well for timing a meal or if you had guests and wanted to have seconds....or YOU just wanted seconds.

I am making these very soon...thanks for taking the time to post the recipe.😍

Well done on the pork. It is the perfect cut for that treatment. May I ask what temperature and how long you cook the pork? Yours look nice and juicy while being a little 'charred' looking on the outside. Love to make this and keep in small batches in the freezer.

I grow that plant here under the name New Zealand Spinach. i Eat it raw in salads...the small tips. The larger leaves I use like regular spinach. It seems to like very rich soil. Last year a rogue plant started in the compost bin and it was the best plant ever.

Ramsay’s eggs looked like paste and most restaurant scrambled eggs should stay in the kitchen. For me, scrambled eggs are best enjoyed at home where one can cook them the way they are liked best. We like them gently cooked, stirred slowly resulting in soft lumps of egg in a creamy coating.

I would make this in the summer when I can chop the chicken outside! But is a pain to say at the table 'watch out for bones'....thinking to one's self...hope I got all the splinters out.

I've seen that before too...Alleppo's recipe for hummus as this as well as recipes in Zahavav.

Yes, a cleaver and be prepared to pick out the bone splinters. 'Authentic' chicken would likely not be frozen but that's perhaps a good idea to partially freeze it before chopping...like making thinly sliced meat for a stir fry. Let us know what happens. Above all, watch those fingers!

Here's some advice from Food52: https://food52.com/hotline/22601-how-to-tone-down-garlic-taste @Paul Bacino I wonder if the acrid taste came from the stir frying procedure where perhaps the garlic went into the Wok at too high a temp and burnt it slightly? And from Serious Eats: https://www.seriouseats.com/2017/02/make-the-most-out-of-garlic-chopping-acid-heat.html

My kinda pizza....that crust looks perfect as are the toppings.

With arthritic hands I use my jar and bottle opener all the time! Even works on stubborn screw top wine bottles 😁

That is very, very funny.

There is a thread on gnocchi if do a search.

Thanks Kerry. The home meals were the most interesting.

Have not started yet, so, thank you for the useful info.🥰

Question i have one litre of Chili I want to reheat. I covered the top with cheese and the container is a roundmpryex dish that just fits in the CSO. I think Steam bake but what temp and how long? Uncovered dish.

@robirdstx they will reheat beautifully in the CSO if you have one.

Might be worth buying a jug of distilled water for the CSO.

Beautiful soups! I love soups. A soup made carefully with restraint is not easy to achieve.

Today's preparation. Plain old sausage meat, fresh bread crumbs soaked in milk, a little sage, a little onion salt and black pepper for the filling. Art of the Pie butter/lard pastry. Two bite size. delicious terrible picture....need a new camera

A very branny muffin and a dose of Metamucil 😉