Okanagancook

Lamb sirloin chops with rosemary/garlic paste rub, baked potato with sour cream/chopped green onion and bacon bits and fennel in an orange sauce from Geljina. This is really delicious. Seems a bit out of focus....my little camera is failing.

Peas Soup with diced ham? ham and pineapple pizza😑 ham and grilled cheese sandwiches potato and ham croquettes ....... definition of eternity....a ham and two people

I see the dried lime is left whole on the plate. Were they cooked with any of the components? Does one tear into it and eat with the dish?

A savoury rice pud even with the raisins? looks delicious.

@Anna N I respectfully submit that you are short on holes!

I think it is a diet soup bowl because you only fill it half way.😉

Thanks. That’s a nice quick sauce! And tangy with the preserved lemon. I rarely see Meyer lemons for sale here☹️ But next I see them doing the preserved lemon process with i a good idea.

Now you are really showing off with that white asparagus! What’s the sauce?

Just to fill in....Here's our picture of Milford Sound...one of the clear days in the year. Next is the mountain range that was hidden in @blue_dolphin's trip. We were on an 18 day wine tour the year of the big quake. Our itinerary took a hit because of the quake.

OMG @robirdstx I bet those potatoes were wonderful. Look at the crispy edges you got and egg is perfect. Yum. We have some leftover spatzle so I am making something similar....but in duck fat.

I hope you got to Felton Road Winery! We were at Rippon in 2011 when they first opened their spectacular winery building. The wine is not a stitch on Felton Road though.

I saw those loaded potato chips too....definitely beer food.

Found this: https://www.mexgrocer.com/fillet-with-chipotle-chile-1603.html More recipes by her on that website.

Thank you both...planned for the 20th...cancelled after waitin 4.5 hours...done on 24.

Well this Christmas was certainly different than any other. We travelled to Vancouver where I had major surgery on the 24th...all good now. So my Christmas dinner a tray of ‘full fluids’ from the hospital kitchen. My DH was staying in a very close by hotel. Pretty well all local eateries were closed on the 25 th...even Tim Hortons...and DH did not plan ahead like purchasing a sandwich on the 24th. ...it could have been put in the room fridge. Shoppers Drugmart across the street was open and the had a couple of ‘food’ isles....guess what he chose?.............a can of sardines in spring water and a cup of soup which had noodles.😲 All good, he had Bourbon in the room.🥰

Phew! DH must be exhausted especially if it wasn’t delivered!🤪 However, looks like he did a good job.

Use when preparing your next lamb stew.

@&roidthe meat looks stunning! Great job.

I would pre-salt as per your usual. Poach in just enough water to cover...stick a thermapen in the chunks, very gentle simmer, turn off heat and cover pot when they are 5 degrees from your done point. Leave the meat in the liquid...it will reaborb some of the salt and keep it nice and moist. Add the whole lot to your main dish when it is ready to serve...may need to apply some heat and adjust salt.

When we have our annual whole pig roast we use the salt for the crackling and the loin/belly meat that guests pull off as the pig roasts...lots of it...makes the beer go down better😀

I’ve cooked a goose this way..legs and breast cooked separately. I boned out the breasts and cooked them on stove top like a duck breast.....a little pink. I served the breast as an appetizer and the legs were sauced and served as the main. good luck

Goose breast = duck breast,

I have cooked domestic goose breasts using T Keller’s duck breast technique with great success. The meat was tender...but that doesn’t mean much. Let us know how it all turns out.

Or you could use those little brushes one sticks between teeth...easy to find at the drug store.😊

Maybe contact the manufacturer for their recommendations.