Okanagancook

Somewhere in there are carrots and beets trying to start their life. They are too small to weed just yet.

The garlic is doing very well. For the first time in years quite a few of them did not come up.

My greens patch is coming along. Now that the weather has warmed up they will really take off...haven't grown much in about two weeks.

Isn't nature grand....March 29 and today. A good chunk of that lovage on the left will be used today along with some of those beautiful chives.

It was tempting...breakfast anyone! California Quail are all over the place here...we fed them all winter. DH was stacking some wood and found this stash. They need that many eggs for enough to survive. Hopefully no other bird will find this.

Tuesday was steak with smashed baby potatoes; grilled green onions and a salad. The ribeye was delicious...from our grass fed cattle farm up the lake. Watched a Netflix documentary on Steak last night....very interesting if you have the time. Last night was leftover chicken curry, cucumber and yogurt and the CSO vegetables from that thread.

😁

Last night I cooked my veggies on convection bake, 400F. The eggplant was put in the microwave on full power for 1 minute before being baked. Part of my dinner over on the Dinner Thread.

Same here. I enjoyed your journey.

Glad more lovage will be loved! I am going to make more but this time I will try using more of the stems. I thought they might be bitter....maybe I'll just cook them separately and see what that's like...then add some of the other ingredients but the key is blending the leaves at the end. It is really a beautiful green. Found this nice looking recipe. https://www.growfruitandveg.co.uk/grapevine/herb-bed/lovage-recipes-anyone_63010.html That looks like a lot of rice. I will use the lemon zest and juice idea as well as the chives. I also have some garlic scape puree in the freezer........ Wild Garlic, Lemon & Lovage Soup Ingredients 1 medium onion, finely chopped 1 bunch wild garlic, finely chopped (Or, chives finely chopped) 1/2 head celery, finely copped 2 stems fresh lovage, finely chopped (Or, 1/2 teaspoon dried lovage) 1 lemon, grated zest and juice 200g rice 1 litre vegetable stock salt and pepper, to season a little butter or vegetable oil for sweating the vegetables Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes. Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft. Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.

My lovage in the garden is beautiful and I normally don't use it for much. Decided to try a 'celery' soup. No picture because it is just a pureed green soup. I used onions, confit garlic, celery stalk and leaves, lovage stalks, some green onion, parsley stalks, and brown rice for thickening. Sauteed the veggies but reserved all the lovage leaves for later. Then I cooked for 20 minutes with chicken stock and pureed the soup in my Vitamix putting a couple of handfuls of lovage leaves in at the end. Doing it this way keeps the green colour vibrant rather than army green. What a delicious soup....tastes of spring. I will make some crispy garnish....some tortilla strips fried until golden.

I have had a Polyscience for 14 years. Never a problem. Looks like the day I bought it. The plastic tank cracked but it was easily replaced. But at $399, and if it is what they claim, then it will fly off the shelves. I would wait or buy an extended warranty if available.

Bumping up a “gineric” thread 😀, I was made aware of this recent win by a Canadian distillery. And the good news is I may be able to score a bottle locally in little old Penticton...tomorrow...wish me luck they still have some. https://www.cheknews.ca/vancouver-islands-sheringham-distillery-takes-a-top-prize-at-world-gin-awards-537280/

https://www.eatyourbooks.com/blog/2019/4/29/netflix's-new-series-'street-food'-may-be-even-better-than-'chef's-table' looking forward to seeing this.

Radish already! Totally jealous. It has been so cold here mine haven't changed in size for two weeks. Do you cook radish? They are delicious grilled with the green tops on then tossed in a vinaigrette.

Yesterday we had Korean seafood pancakes, leftover pizza and apple. The pancakes are easy to make with a mix; some squid and green onion. Sauce (not in picture) is a mix of honey, soy sauce, rice vinegar, sesame oil and toasted sesame seeds plus Korean chili powder to taste.

T. Keller's chocolate ice cream in the machine. Egg yolks, sugar, cream, chocolate....what's not to like. I added some chips of chocolate at the end of churning.

Mexican breakfast. Korean seafood pancake.

Ottolenghi's creamy mustard cauliflower with leftover lamb and braised peppers and fennel. The cauliflower's flavour was good but the sauce curdled. We ate a bit and the rest unfortunately was deemed inedible.

Perhaps he was voicing an idea....not sure. but the concept was not lost https://www.foxnews.com/food-drink/restaurant-puts-msg-on-tables-as-studies-show-additive-isnt-so-bad-for-you-after-all

I too use MSG in cooking. I think I heard somewhere it is on the table at David Chang’s restaurants.😃

The food looks wonderful. The beans even look crunchy but better than mushy in my books...they probably can’t get the long green beans that the dish is traditionally made with and they cooked faster. The shrimp chips are perfect...they aren’t supposed to be brown in any way.

Question do you Eat is as is. how about toasting it? Probably lightly toasted.

The photo is great. i can almost smell how good it is Battle scars....🤕 worth it and see how much you learned 😁

Wow, that bread looks to be very ‘tasty’. Lots of nice airy pockets.