Okanagancook

@lindag please note my recipe correction...Orange juice NOT lime juice.

Tonight we had Red Lions from The Craft of The Cocktail 1 Oz each Gin and Grand Mariner 1/2 Oz each fresh lemon and orange juice flamed orange peel dangerously delicious

Scroll down to the comments section....lots of information.

Oh Lord.....killing me again....so if a person was to order one of your beautiful wooden boards, does it come with buttery toast as in your picture above? 😍Or, is the toast extra.🙈

Very nice @Shelby. It looks to be very moist. Also looks like 1/2 a brisket.

Last night we had a few wings from the large package I bought for making stock; air fryer fries and a salad.

Another lunch from last week. Duck leg confit poutine sans cheese curds. Air fryer fries. And, I think there is some spinach at twelve o'clock.

I tried my hand at rice rolls the other day for lunch. It's quite easy. Mix rice and tapioca flour. Cook in a cake pan in a big steamer. I filled these with dried shrimp and topped with sweet soy sauce.

Made some corn tortillas then put each one in the air fryer after a quick oil spray for 2 minutes...nice crisp tostados for the refried beans I made today...breakfast tomorrow...can’t wait.

@Shelby I want that baked potato! It looks so fluffy. Did you do anything special?

Wonderful bread. I love chewy crunchy bread like you both made. It is incredibly delicious but, when one pauses to think that is really only a few basic ingredients with the correct temperature applied .....compared to other delicious things to eat requiring so much more effort and resources.

My meat grinder attachment has also cracked. I bought a stand alone grinder which works MUCH better.

I always freeze pesto. Keeps very well in a vac sealed bag.

yOU ARE KILLING Me that crust...drool... well done

‘The neighbours might like some’ I love the way you think!😍

Depends on the quality of the tenders also. If she makes them herself and brines them they will be nice and juicy

350f for about 12 min should do it

I wouldn’t mind a bit of sausage meat mixed in...pork breakfast works well with your seasoning.

Good for them! One of our friends who gets distracted easily...decided to make jam for the first time. He got it bubbling away and remembered he needed to do something outside...well......no jam......pot in the bin......stove permanently scared......wife declares a jam-making ban on hubby.

Absolutely counts but I think the teenagers should have been on clean up duty.

That salad looks delicious. I love the crunch and earthiness of nuts added to salads. I will make this with my first crop of arugula.....that will be in mid to late May.😩 i also made the Chimichurri Sauce on page 298 to go with a roast leg of lamb. It was terrific. I had leftover fresh oregano, rosemary and thyme so I made about four times the recipe and put it in the freezer and one in the fridge...some of that we had on a rib eye steak last night. My new favourite sauce.

The buttermilk mashed potatoes received much praise at dinner for my relatives. Making them again for our ‘dinner club’ event tomorrow. I use my food mill on the smallest holes to ‘mash’ the potatoes.

At our local Asian store one can purchase small sealed bags of preserved veg...about three tablespoon. Several pouches come together in one bag. These are perfect for cooking with.

All I know is that if we vac seal meat it keeps for 2 to 3 years. I just got out a saddle of venison that someone gave us over two years ago. The seal was good and the meat looks fine...no off smell. We often have lamb meat still kicking around from the last year's lamb order and we eat it well past 1.5 years in the freezer. This meat is double wrapped in freezer paper and is not freezer burnt. For your soups and stuff....I guess taste it and if it tastes off then bin it.

@TicTac The lamb and beef we eat is from a beautiful family run farm just east of Vernon in the Okanagan. Free range and grass fed. The meat is spectacular and we rarely do much more than salt and pepper as you have said above. http://www.valefarms.com 😁