Okanagancook

The lentils look perfectly cooked!

That’s probably it. Or Big Skewered Chicken Brochettes.

Ok, I’ll bite...BSCB?

Very interesting. Thanks for sharing. Love the dumplings...never heard of them filled with egg.

I am still fuming over the shitty quality of Panasonic. I have decided to get a refund and get a cheap Danby which has decent reviews and instead of costing well over $300, it is $120. It has the features we use most frequently, it is 1.1 Cubic ft and 1000 watt. Fed up with poor quality we get nowadays. Fridges and freezers included here. grrrr

I feel your pain because I am going through the same and I want my original Amana microwave back. i had a larger Panasonic for about 18 months and then it started overheating on defrost until finally it burnt a dish of green beans that were in it on the keep warm feature...they were in for 10 minutes until we wondered what that smoky smell was. Not on warranty any more. i did a lot of research on what would be a good replacement...I do not have my notes anymore and got really confused with all the different model numbers from Panasonic and all the conflicting reviews. I also want the inverter. I ended up getting the Panasonic model NN ST6815..it had a lot of favourable reviews and was available locally. That was about 3 weeks ago. All was well until a couple of days ago...the defrost heats too much as in bringing the liquid in frozen baked beans to the boil . I weighed it and it was not in too long. I had noticed other items seemed too hot after a spin at defrost. So, it is going back soon for either another or a refund. Not sure what to do. I too would like other comments. I am rethinking the whole microwave idea. I like the keep warm feature, I like the defrost feature and other than that we use it to reheat stuff. So maybe I just get a cheap one and forget the inverter.

This weekend will be a good freezer dig: 4 duck breasts 6 pork tortillas A lamb leg A bag of garden tomatoes A bag blackberries and peaches...for a cobbler😁😁😁

I was going to say grill them and your sauce sounds great. Green onion cakes: chop them fine because they may be tougher than spring onion tops....this is what I usually do with my extra tops in the late spring. After a quick google: Charred: You can throw scallion greens on the grill, calçotada style. And slurp them down with a carafe of red wine like they do in Spain. Pureed: Turn the greens into a lovely chimichurri-like sauce by giving them a whizz in the blender with some fresh herbs, olive oil and a splash of red wine vinegar. Finish with a hefty pinch of dried thyme and oregano and some salt and pepper. Garnish: The green part of a scallion or green onion makes a great substitute for chives. Just give them a quick mince. Tarts and quiche: Add the greens to the filling of a tart, quiche or Spanish tortilla. Scallion pancakes: These Asian apps are a quick way to dispatch a hefty quantity of greens in no time flat. Scallion spread: Mince up scallion or green onion greens and add them to a mixture of half goat cheese and half cream cheese. Blend with a pinch of salt and pepper for a “gourmet” cheese spread. Scallion hummus: Add a few chopped onion greens to your next batch of hummus for a little flavor and color boost. “Gremolata” with scallions: Riff on the classic Italian condiment by substituting scallion greens for parsley. Mince together a few scallion or green onion greens, one clove garlic, zest of a lemon and salt; mince. Sprinkle a pinch of this zingy garnish on slow roasted foods to brighten their flavor. Scallion top compound butter: Blend the “gremolata” mixture above with a stick of softened butter. Press into a ramekin or form into a patty or roll and refrigerate for up to five days or freeze for up to three months. Add a pat to cooked chicken, fish or steak; stir into hot cooked rice or pasta; or slather on grilled bread. Eat those scallion tops! You can always just ignore the recipe and use the whole scallion or green onion — white root to green tip.

Stock eggs potatoes dried beans Pork ribs stews or curries

If one had a cat it would make a fine litter box area!

Looks like you did. you may find this interesting. https://www.seriouseats.com/2018/02/for-perfect-duck-breast-get-in-the-zone.html

I usually wait until DH goes golfing before I bring new toys into the house😇

Absolutely stunning. The space says ‘we care’. Very, very well done and a big thank you for sharing with us. I just wish I lived closer.

Never heard of Promite..had to google it https://thatsugarmovement.com/vegemite-or-promite/

Thanks @kayb and @scubadoo97 I am a neat freak. Each item is in the inventory spread sheet and includes which freezer it is in and which shelf/compartment it is in/on. It would be impossible to find things if not organized in this fashion. (Speaking of loving organization....I guess that’s one of the reasons I love living here....lots of rows of grape vines or fruit trees, all nicely trimmed and tidy...whole valleys of this.....kinda like this http://www.bluemountainwinery.com/ ) 🤓

That’s a coincidence....I had a hankering for some Marmite on toast this morning but couldn’t find the little jar. It is an acquired taste...kinda like beef drippings on toast.

This might be helpful https://www.scmp.com/magazines/post-magazine/food-drink/article/2181685/inside-look-world-nobu-recipes-great-chef-himself

Salad, air fryer frites with gravy on the side and steak with chimichurri sauce.

I DID IT!!!🤩 First picture is the old freezer downstairs, filled to the brim. Second picture is my upright freezer upstairs in the pantry equally filled to the brim. My backup freezer which was full in the Fall of 2018..now empty awaiting cleaning.

I am gonna start with these 😃😃😃😃👏👏👏👏😬😬😬😬 After working all winter at eating out of the 3 freezers I have...... And, after today taking inventory and re-arranging food to make for room....drumroll, please.......emptying the remaining food out of my newly acquired freezer (which was bought as a back up for my older chest freezer) into my old freezer. Digital inventories updated also. I ran out of steam today...probably have another 2 hours of work. I am so pleased and this thread was an inspiration. I will take some pictures tomorrow . The off shoot benefit of making room.......room to stash my bottle of white wine in the freezer which needed a little cooling.🤣

Interesting sandwich Pedro especially the sous vide cheese...such a good idea. The cheese will always be the perfect consistency. I have two Brazilian cookbooks. The Brazilian Kitchen by Leticia Moreinos Schwartz and Brazilian Barbecue & Beyond by David Ponte, Jamie Barber and Litzy Barber. Lots of interesting dishes. I have made a few but now we have summer coming here I will be trying more of them on the outdoor grill.

Welcome! Pedro. care to elaborate on your food truck sandwich?

I just made a Marcella Hazan recipe fit for spring. Clean up the artichokes so you have just the hearts then quarter them. Sautee with peas, shredded lettuce and leeks (and garlic). Serve over pasta. Or even just sliced artichoke hearts over pasta topped with some Parm.

Stunning food and sunset. Doesn't get much better than that. Thanks for sharing.

Getting the veggies beds ready for planting. Some spring onions, beet, carrots, peas and greens are already in. The herb garden. We'll have chives next week if the warm weather keeps coming.