Okanagancook

Last time I had a wild blueberry was on a canoe trip in Quebec when I was in my early twenties. Just remember seeing the little worm escaping out of the last half of berries in my bowl.😲

I think gooseberries are about as bad to pick as blueberries..all those prickly spikes to get around.

Go for it Kim! try some roast potatoes. That won’t mess it up too much. Funny you should mention it. My SIL was just here and remarked ‘how do you keep your oven so clean.?” They have one also but I’ve seen their regular oven and know why their little oven isn’t shiny 🤔

Just looked at my invoice. i received a total of 188 oz of grits, peas, rice. total cost $98.85 us $ with shipping total cost $152.85 us$ pricey, yes..you could wait until the Cdn $ goes back up....Lordie, that could take awhile😩 worth it? Probably not for the rice. I have not tucked into the rest of it. The rice is totally different from anything we have tasted. I really like it, DH says he likes it but not as much as me. It is small grain and nutty and when cooked as per their directions every grain is separate. I would say, if you are ordering some grits get a bag of rice and see what you think. I wanted to make up a 10 lb box for the shipping which is why I got six pkg. I am a lot further away from them than you are. so, depends how flush you are feeling!

It was under Cooking with Grains and here is what I said: "Just placed my order. The total weight is 10 lbs and the shipping to me here in Penticton, BC was $56 US so not as bad as I thought." Here is what the Anson Mills website says about Pencil Cob Grits: "Settlers along the southern colonial frontier grew Pencil Cob corn, named for its very narrow cob. When there were no large local mills to produce Pencil Cob grits, milling became part of the daily food chores on the frontier. A small, round, horizontal hand-driven stone mill called a quern mill was the front-yard tool of choice for this food. A quern mill measured up to 20 inches in diameter and was composed of a heavy rotating top stone positioned on a thin, stationary bottom stone. The corn was trickled into a hole on the top of the mill as the upper stone was rotated by hand. With enough effort, grits spilled out the sides. This process was hard work, but the reward was immediate because the grits were milled directly into the cooking pot—an early rustic version of fresh milling. Anson Mills is faithful to this food form. We quern mill these grits by hand to demonstrate why this unusual corn survived into the 21st century. Pencil Cob grits say “corn” in aroma and flavor more boldly than any other grits we produce."

Grrrrrr I see Calvados.... A Calvados Cocktail: 2 oz Cal ados 1/2 oz triple sec 1/2 oz fresh OJ 1/2 oz fresh lemon juice Orange bitters to taste

Lamb chops, garden spuds and carrots (done in the CSO and posted over on that thread) drizzled with Guava Nectar and minced ginger. A nice refreshing yogurt/herb dish from Heart of the Choke and a green salad with shaved Romano. Eaten in the TV room watching the Tour de France.

Yesterday's lunch was a salad using greens & other veg from the garden and a quarter of a sandwich made with the last of the Montreal Smoked meat. Oh, and a bowl of cherries.

Some cured meat under the first garden tomato and tea. That mug....there are two and no one but us are allowed to use them. Because we bought them in 1974!! We use them every morning for our tea. I almost broke one a couple of years ago...that would have been a disaster .

Here is what I bought. 12 oz isn't a lot. I have only used the Carolina Gold Rice so far...I have another pkg of regular grits to use first. Give the double boiler method a try and cook them long enough that we aren't grainy, the get nice and smooth. Just check the liquid level every 20 minutes or so. Delicious. Antebellum Coarse Yellow Grits - bag / 12 oz 6x Carolina Gold Rice - bag / 14 oz 1x Carolina Gold Rice Grits - bag / 12 oz 1x Colonial Coarse Pencil Cob Grits - bag / 12 oz 1x Laurel-Aged Charleston Gold Rice - bag / 14 oz 1x Rustic Polenta Integrale - bag / 12 oz 2x Charleston Gold Brown Rice - bag / 14oz 1x Sea Island Red Peas - bag / 14 oz

to use the whiskey and curaçao a Marlene Dietrich 2 oz whiskey 1/2 oz curaçao 3 dashes Angostura bitters a piece lemon a piece of orange shake first two strain squeeze citrus

To use the white rum and vermouth....a Bacardi Martini....with a different rum 2 oz white rum 2 dashes Angostura bitters 2 dashes dry vermouth lime peel for garnish stir with ice

To use the maraschino liquor and gin.....Aviation Cocktail 2 oz gin 1 oz maraschino liquer 3/4 oz lemon juice flamed lemon peel

I ordered some grits from Anson Mills....they are in the freezer and will be trying them soon. TFTC. Great comments.

Sorry, sift first then blitz the coarse bits.

The bar does need to be spread out so we can see the ones hiding in the back.

Yes, if you want them all the same size. Probably won’t take long in the Vitamix.

Just read this thread....a couple of comments. if you have a Vitamix there is a grain top that goes on the machine for making your own flour. That would take care of the larger pieces of cornmeal. Deb Madison cooks grits in a double boiler. That’s the way I do mine now. Bring the grits to a boil in the top part then put over simmering water for 60-90+ minutes checking the need to add more liquid from time to time. No splattering and clean up I still super easy.

Not sure how you folks cook spelt and farro but I recently cooked some farro for a salad. I soaked it over night in the fridge then cooked it for just five to ten minutes...I forget exactly how long but kept tasting it because I wanted it chewy not soft. It cooked very evenly and of course, not having to keep checking it on a longer cook was great.

Love our new neighbours who share their cherry and peach tree production. We got at least 50 lbs of cherries last week and now these beauties. We reciprocate with veggies from our garden.

How did you do them in the air fryer. I love sweet potato fries but find them soggy.

Ok, sorry, I just looked at the before pic and they are rib down. ignore my question above. Thanks

Hilarious! Best laid plans..... so, baby back ribs done with some bite left in them, I.e., not fall off the bone. One hour at 300 bake steam. they look delicious. did you cook them both bone down? it is an awesome machine. I love the warm setting, esp for warming plate. HATE cold plates.

Oh, I will have to check Out the iPad. Thanks.

Excellent MRE, please, post to your heart’s desire. I too am bad at remembering to take pictures. I need a camera that will upload via wifi also......will look for one next week. i really enjoy the meal posts. as a group we are pretty good at eating seasonally.