Okanagancook

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.

@TicTac Your description had me reaching for a tissue to catch the drool on my chin!!!! I love cashews so will give this a go with the basil if the forking plants would grow....it's almost August...terrible year for the garden out here.

Try an English Muffin...but, of course, the size of the burger could be an issue unless you make it yourself. I like the texture of the muffin....not too soft yet easily munched on.

You are welcome. I've been putting that sauce on everything. Seems to keep well. Made it on Friday. It's quite spicy which zucchini desperately needs.😍

@Shelby It's a bit of mish/mash. The original recipe was this: Grilled Squash Ribbons and Prosciutto with Mint Dressing By MARCIA KIESEL September 2011...who that is I have no idea. This recipe I filed away in my MacGourmet Recipe program under zucchini. Every year I look at all those zucchini recipes and make a few. 1 teaspoon finely grated lime zest 1/4 cup fresh lime juice 1/4 cup chopped mint 2 garlic cloves, very finely chopped 1/4 cup extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 2 medium zucchini, very thinly sliced lengthwise on a mandoline 2 medium yellow squash, very thinly sliced lengthwise on a mandoline 6 ounces thinly sliced prosciutto Step 1 Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper. Step 2 Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper. Step 3 Grill the skewers over high heat until the zucchini and yellow squash are lightly charred, about 1 1/2 minutes per side. Serve with the mint dressing on the side. Notes Variation This dish is also excellent as a room-temperature pasta salad. Boil the pasta of your choice until al dente, then toss with olive oil and let cool slightly. Meanwhile, coarsely chop the grilled zucchini, yellow squash and prosciutto and transfer to a large serving bowl. Add the pasta and mint dressing and toss to combine. Season with salt and pepper and serve. _________' I did not have prosciutto but I had bacon. I microwaved the bacon for about 3 minutes until 2/3's of the way cooked. I threaded two zucchini strips on the skewer and then placed about a 3/4 inch piece of bacon and continued as such until the skewers were full. I sprayed them with oil and grilled. I had this green sauce left over from a previous dinner which was another one from MacGourmet....Peruvian Chicken. Here's the green sauce which makes quite a bit. Next time I will half it (still have some....more on grilled veggies tonight): 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped 1 cup fresh cilantro leaves 2 cloves garlic, roughly chopped 1/2 cup mayonnaise, best quality such as Hellmann's 1/4 cup sour cream 1 tablespoon fresh lime juice, from one lime 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.

Last night was grilled lamb shoulder chop, grilled onion, ribbons of zucchini with bacon between topped with a green sauce from the other night, grilled potatoes, fresh tomatoes and cucumbers from the garden. Delicious. The lamb was so tender and not too fatty.

The other day was eggplant cooked in the microwave/finished on the stove and topped with the sauce my brother brought us..Italian..nice and hot. And the obligatory salad. Today was homemade tortilla chips topped with some pork carnitas from the freezer and cheese along with a salad.

Yes indeed, points for the peas only because they out number the cubes of Spam!😃

@robirdstx Wow, just wow. What great looking burgers. Did you made your own meat or did you get it fresh ground because it's pretty 'rare' if not. Just a stickler for safety. I am not a burger fan but about four times a year I'll make a burger. Of course I like the patty but the 'bread component' looks interesting. I don't like commercial hamburger buns but the homemade variety is good. If not available I like to use Heston's recommendation of an English Muffin. And, I have to say, after the homemade bun, the muffin is my favourite. About a 4 or 4.5 oz burger is perfect for me.

We buy tea from here and find what we are ordering to be of good quality. This will give you an idea of prices: https://www.capitaltea.com/shop/home.php?cat=14

If I recall correctly, they have been before

I just used my last container from last year. I know what I am doing tomorrow.

Used to be lots. A few books on the matter on Amazon.