Okanagancook

This recipe looks good. https://www.greatbritishchefs.com/recipes/tomato-bread-recipe

A couple of dinners: Pork burger, coleslaw and cucumber salad. Then last night microwaved corn, roasted cherry tomatoes, skillet green beans with miso-butter and slow roasted chicken leg.

Uncertain about what you mean @JoNorvelleWalker

When in doubt add hot sauce! The avocado looks good if it’s any consolation.

Ha, ha Newfoundland to British Columbia Vancouver Island is only 7300 Kms 11,800 Brisbane to Victoria.

Half our own Merlot 2016 and equal part water and one ice cube. Nice. It is hot outside and this would be nice if we were out there. I am going to try a little less dilution next time.

@liamsaunt beautiful dishes, as always!

I was reading the drinks section in David Tanis’ One Good Dish. Watered down wine...equal parts cold water or soda and decent red wine served over ice. Sounds refreshing for hot day. Anyone tried this?

I will add my thanks for taking us along.

Saturday was jerk pork, beans with fried shallots and scalloped potatoes. Last night was leftover scalloped potatoes, stuffed tomatoes, carrots with pistachio butter and chicken legs from Dinner Changing the Game done in the CSO for 30 minutes on steam bake at 425F...I had trouble getting the skin crisp so had to Broil them for awhile which of course over cooked them.😖

And so will a low glycemic based diet.

If you use it unstrained I think the flavour gets muddled. Granted, there is not much liquid which is good...means more left in the meat.

I saw that too. 🙄

Also consider the quality of the meat which for a pork chop I might lean towards this being very important. Some of my most delicious chops have been from Berkshire chops. Always find these entries interesting. https://www.seriouseats.com/2016/04/food-lab-complete-guide-to-sous-vide-pork-chops.html

DITTO. Won’t say what that sh...I mean ...gravy looks like.😱

One needs to strain out the denatured proteins. Does look dreadful.

I think they are that price here in the BCInterior. That is the only kind I buy in the winter.

A sad street of affairs...paying premium bucks for frozen fish in a place surrounded by sea. They should be ashamed, very ashamed. Warrants a review on Trip Advisor.

And those lovely chickens, a really nice size...they look to be 1.4 kg.

@kayb Sadly, @TicTac is correct. Zero gluten. It is a challenge. As a retired Dietitian, I would highly recommend a consultation with one affiliated with your medical team. A skilled Dietitian will make your life much, much easier.

Pizza

Must be issues with the probe/wire.

Wednesday night we had bbq'd Jerk chicken. Leftover potatoes browned in the air fryer. Kebab veggies smothered in the last of the 'green sauce'...from up thread.

Last night was Korean beef ribs, a rice cake and salad. The rice cake was from John Bishop a well known Vancouver chef. He has you cook some sushi rice and cool. Rehydrate a rice wrapper and put 1/2 cup of the rice in the wrapper with a Kafir Lime leaf. Form the rice into a 2 x 4 inch square and fold the wrapper around the cake. This is then fried on both sides until slightly browned and crispy. It was an interesting thing. The fragrance from the lime leaf permeated the rice. I would make them again. DH quite enjoyed them. .

Try it in the microwave...leave husk on, full power 4 minutes, cut the base end off and squeeze out the cob...husk free and enjoy.