Okanagancook

The rhubarb pie I took to the feast....homemade pistachio ice cream not in the picture. It went pretty quickly...from The Art of the Pie...butter crust using the King Arther method of putting the dough together.

It's funny about the outcome with marinated skin. We do a pig roast every year and two years ago I got my injection brine all over the skin and that skin did not crisp up not matter what we did to it. Humm? Wonder what the science is?

We went to our neighour’s get together and had pot luck salads and desserts plus some way, way over cooked bbq sausages in dry buns😩 The company was good. About 25 of us locals and some Danish visitors to one of the other neighours. The high light was the big old brown bear wandering down the middle of our cul-de-sac then watching the Danes running down the drive to get a glimpse of it!

If you do smoothies you could put some in and blend well so the hulls get broken up.

You could try making tahini. Into a good blender and some oil. Maybe toast them a little.

Thanks. We are heading over to a neighbour’s for grilled sausages by the host and guests are bringing sides or dessert. I have a rhubarb pie in the works this morning and yesterday I made some pistachio ice cream to go with the pie. The weather Is a little unsettled but it may clear up like it did last night when we were at friends for pizza from the local shop. It took our friend several tries on the phone to order. The shop was super busy because the pub next door had no chef...apparently she/he walked out earlier in the day. The main village Inn’s kitchen staff walked out last week so no food there. Same management. That leaves the little cafe/bistro and the pizza place open for the 5000 people now in the village...our year round population is about 2000 but we are now in full tourist mode. Sheesh.

I will add my thanks for including us!

I have no idea!🙃

Manager note: this post and the next 9 have been moved from the I will never again . . . (Part 4) topic. I am not allowed to load the dish washer either! DH calls me hopeless.Fine.

A well earned negroni

It gets pretty hot during day or even early morning it can be 25+ C. So I do all my lunch and dinner prep while I am having my morning tea. I first go to the garden to see what is ready for picking. It is sooo nice to have everything ready especially in the evening. Today we have chicken fried steak prepped in the fridge. ( Have never made this before.)Just as well because the recipe calls for marinating the meat. The cauliflower is washed, broken into pieces and placed in the steamer and the peas are blanched and the snap peas are stringed and washed. All ready when we come back from our Friday pub get together. 😃😃

Thank you. That’s an interesting recipe with the bread crumbing of the falafel before frying.

Can you make falafel with fresh fava beans? I have said beans growing in the yard. My guess is yes but I thought I would ask some experts. Thank you.

The prices seem very reasonable. Delicious looking food.

Costco loin chops, 1 1/2 inches thick. Two and a half hours at 131F. Nice and juicy.

Morels can harbour grit so be sure to rinse well. Also cook them well.

Is that gravy with fish?

Rainier cherries aren’t red, they are multi-coloured...orange, yellow, red. Here https://en.m.wikipedia.org/wiki/Rainier_cherry i tried to find a picture of the helicopters we may have taken but can’t find one. They get really low over the trees (25 to 100 ft)which shake like the dickens. This plus the fact that cherries have a lot of regular sprays applied, make them expensive...oh, and labour intensive to pick.

I’ll be making the Birth of Carbonara 🤪

Yes it is. When we first moved here 14yrs ago the helicopter came to our neighbour’s cherry block and we looked out in disbelief. What the heck is going on. That afternoon at the pub we were enlightened by the local farmers.

Cherries! Love them. Our Okanagan cherries are starting with some Rainers available. We had rain last night so the helicopters were out in force this morning shaking the water off the berries so they don’t crack open. Growers hate to have to do that, $$, but they have no choice. Supposed to rain again later in the week 😟

Thanks for the link. Very funny.

The riblets on my chop are at 9 through 11 o’clock on the chop in the picture. The round bone chops are quite lean with just some excess fat around the edges to trim off. This time I was sure to get the pan really hot with some oil in the pan...got a nice crust on the outside and medium rare inside. Makes a bloody mess on the stove but so worth it.

Not as nice as the lamb above but we had shoulder chops which here fork tender, an Ottolenghi salad and sautéed peas and zucchini from the garden.

I agree, short ribs are so variable but when you have a nice thick meaty piece of meat they are really, really good sous vide or braised. I only will buy mine from one place in town...tried others but always disappointed.