Okanagancook

@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.

Headed to Newfoundland?

Cover the top with a slice of bacon.

Very sad if you are a pig.😓

Oh God, why do it look at this thread with all the lovely loaves. An inspiration. I was inspired but the outcomes are not post-worthy yet.🙂

Yes @rotuts has made some excellent points which missed back in March. I have no idea about some of his questions. Need to investigate. I guess I just really like the convenience of decent coffee...it is not as good as my brother’s which is made with more skill. We have a decent number of visitors and the machine allows them to draw their own coffee how they like it and I can get on with other things.

The spring rolls turned out really well. In about 10 minutes in the air fryer they were ready. DH commented they were better this way compared to deep frying them. And yipppeeeee, I have a whole tray to go in the freezer.

Today was a rainy day project. During our annual pig roast we cut the trotters off the pig so the spit turns better. And each year I make Happy in the Kitchen's Trotter Spring Rolls with the most delicious ginger remoulade sauce. Today was the day to make them. The trotters are simmered for three hours with onion, carrot, vinegar, wine and herbs. The bones (all 25 of them per trotter) are removed and discarded everything else (yes all the skin too) is chopped up and mixed with browned onions/soy and a pinch or coriander. The meat is formed into logs using plastic wrap. This was a favourite technique of Michel Ricard, RIP. I used the wrapper rolling technique I documented a couple of entries up thread...makes for a nice neat roll. The logs are chilled until firm then wrapped in spring roll wrappers and deep fried. This year I am going to try them in the Air Fryer because there is enough fat in the filling that not deep frying them may actually them better. They are in the fridge setting up. Here's some pictures. I highly recommend this recipe or even just the ginger remoulade sauce.

Spinach salad made with the compost spinach (garden thread for details) and lovage/celery soup.😁

@Smithy Why not use the air fryer for the tator tots? Use a more moderate temp and I bet they would be good. If your timing is off a little they would reheat in a flash. Don't retire your AF, it's a gem...bet you could have toasted the bread in there.

I had a big juicy peach gifted by our neighbour! I am going to try really hard to remember to take a picture of lunch today🙄

I recently read a review of Pok Pok Noodles and it's just as well. Save the $5 for something else. Can't for the life of me remember where I read the review.

Yikes. At their beck and call then! Your meal tonight was certainly balanced from a nutritional stand point: meal, starch, veg and maybe a little dairy on the macaroni.

Or steam them in the CSO