Okanagancook

Diana Henry's "Crazy Salad" from A Change in Appetite. I added a little feta cheese because I wanted to use it up. It is a delicious but very filling salad. I made 1/2 a recipe.

Let the bells ring! OMG I EMPTIED MY FREEZER. Finally I bought a spare freezer awhile back to act as a back-up in case something happened to the one already downstairs..which is full of lamb, beef, chicken, sausage, bacon......all expensive and hard to replace stuff. But, I managed to fill BOTH freezers once the garden vegetables were harvested and processed. We have been working away at eating pre-made meals from the freezers...all three of them. The upright freezer in the pantry was totally reorganized and items from downstairs brought up to fill in spaces and I managed to get all the rest of the stuff from the old freezer into the new. Everything has been inventoried. Took me all day since 8 am. I deserve a glass of wine...soon, it's only 3 pm here. Pictures of upstairs freezer, full downstairs freezer and empty downstairs freezer......maybe I will store my spices down there

Shelby had the great idea of using a small foam paint brush to clean around the top rim. Works a treat.

Well, yes, understood but typically one wants the fat on a duck breast rendered somewhat...and I am liking it rendered a little more than appeared thus my question about how the maker liked it. Cheers

Hope all goes well. you have done your due diligence on the matter. best wishes for good weather.

Intuitively I would go with 133 for six hrs. are you butterflying it? probably a good idea.

Ditto, very impressive. Send us more.

If the weather is nice I will do a bistecka on the BBQ with frites from the air fryer and salad seeing there is so much meat!

I am noticing that the fat isn’t rendered all that well with the sous vide method versus the traditional pan roasted a la T.Keller. Thoughts? Keller’s method takes about 20-30 minutes. Then the rest time.

That means I could put in a wood fired oven.

That would require building an addition to the kitchen! I do cook a lot of different cuisines thus the array of spices. We can't get good ethnic food out here in the sticks.

Oh crap, I forgot about this drawer which houses a lot of spices vac sealed and which are duplicates of what is on the shelf. I am trying to free up space in the drawers and shelves of the pantry so I can organize them better. But, they are organized as best I can by country. I have all my Mexican/s. American spices together; the Asian spices; the East Indian spices; Middle Eastern spices; regular spices and then the rubs.

My list of spice mixes. See I am organized, just messy.

I know, it's a MESS, MESS. But, that said, I can usually find what I am looking for, unbelievable as it may sound there is some organization to what seems like chaos.

You asked for it. I have a drawer full in the prep area. The pantry is the main storage area. A cupboard with spice mixes and plain spices. I do have an inventory of the spice mixes with reference to which cookbooks they are from. Then all the spices mixed in with all the other 'stuff' in the pantry. Last picture: spices stuffed in behind the beans section. And they all need dusting.

My spices are such a mess I cannot face it. some good ideas here https://www.wayfair.ca/dining/sb0/spice-jars-spice-racks-c246764.html

Over at Eat Your Books they are introducing a new preview feature on selected books including one to two recipes from the book.

The general guidelines for pre-exercise meals include low in fat and fibre while being high in carbohydrates and moderate protein. Liquid is also important. i would provide some clear juice such as apple or cranberry plus cold water. Maybe give her the opinion of cereal such as corn flakes or rice crispiest OR white toast with honey or jelly. Bananas might be welcome Lowfat yogurt, low fat cheese, low fat milk could provide some protein. It sounds like she has only two hours before start so she probably won’t eat a lot. I would have juice available for dinner....it’s easier to drink some carbohydrates while chowing down on pasta. The best thing would be to ask her to be a little more specific about what she usually eats on race day morning. Most athletes have a routine they follow.

Looks delicious and a nice combo of ingredients. My friend just did some roast green cabbage and, yes a great way to cook it. But, bacon vinaigrette really would push it over the top. Did you finish it with a little extra vinaigrette after cooking?

A person could write a book on each question! Nutrition is not simple. What a person eats depends on so many factors, one of which is knowledge.

I will second that. That looks absolutely beautifully made.

Swooning over the wine selection.

Thank you. This is a very good article and worth a read.

ramen noodles are alkaline to make their texture. i was thinking of these https://www.realcanadiansuperstore.ca/Food/Pantry/Pasta%2C-Rice-%26-Beans/Noodles/Mandarin-Steamed-Noodles/p/20167867_EA?isPDPFlow=Y

The noodles look like those fresh egg noodles one can find in most grocery stores. I like the texture of those.