Okanagancook

Looks like frog legs?

welcome and let's have a look at your preparations. just jump in!

Thanks for the recipe link. I usually have puff pastry in the freezer and I like the addition of onions and parsley to the sausage meat.

I find pino Gris quite variable. We have 100 plants of the stuff and we find that waiting for the acids to drop into the zone we need allows the brix or sugar to go up which can result in a sweeter wine....definitely a challenge. So far we have managed to only make wine that is little too acidic for me. This year we are being patient. tonight we are having a Blue Mountain 2014 Reserve Chardonnay. The winery is in the Okanagan and is one of the first vineyards planted in old apple orchards so it's about 30 years old.

Captain, interesting you use beef sausage. My mom always used pork. We make hamburgers with ground beef and our home made Andouille sausage which now gives me an idea for sausage rolls Cajun style.

Sausage rolls. My favourite. Your pastry looks nice and flakey.

Delicious

Shain, nice touch with the bread crumbs.

Well, good for you. Eating when you are not hungry or when really full is a bad idea. Most restaurant meals can be shared these days, especially at lunch time. IMHO

Lunch last week. I think it was apparatus/spinach soup with some hummus under a sliced egg topped with Cowboy Candy! Some Asian celery salad leftovers. Second picture is from today. Made some fresh spring rolls to take to a friend's for appetizers but I had to keep testing them!

Malaysian lamb rissols with a fried egg. The rissoles were 'meh'. Not enough flavour and not a lot of texture. Served with the Egullet tomato chutney which saved everything.

Then we had a prime rib steak and I just couldn't be bothered to get the sous vide rig out so I just pan seared it and boy I don't know what I did but it looks sous vide and tasted better due to the nice crust. Jacques P's mushrooms, air fryer crispy potatoes and some sauteed pea pods.

Another turkey thigh dinner. The meat was nice and moist.

Sure thing 1 1/2 cups fresh cranberries 1/2 cup maple syrup 1/2 teaspoon salt 1 teaspoon balsamic vinegar your dinner looks delicious

Thanks Shelby. The stuffing is my mother's sausage stuffing made my way...'never the same stuffing'. Based on sausage meat.

The cranberry sauce was interesting. Fresh cranberries boiled until mushy in just maple syrup then finished with balsamic vinegar to taste.

Toast topped with a boiled egg mashed up with mayo and Shelby's Cowboy Candy then finished with a few chili flakes for good measure.

Canadian Thanksgiving dinner: turkey thigh, gravy, stuffing, glazed carrots, cranberry sauce and braised fennel. The thigh is free range organic and weighed 1 lb 6 oz before I cooked. Delicious. Have another thigh for tonight.

Bistecca dinner from a couple of weeks ago.

It just hit the spot on this occasion. Very refreshing. Give it another go. Make a short one.

Hum, worked for me using Safari on iMac

A friend just emailed me this https://www.epicurious.com/expert-advice/5-instant-pot-accessories-you-need-now-article enable, enable......

http://www.cbc.ca/listen/shows/the-fridge-light a new podcast from The Canadian Broadcasting Corporation. they are about 30 to 45 minutes. the first two have been very interesting. Enjoy

I just watched Australia Masterchef The Profeeionals season 1 episode 23 or 24. Marco White set the pressure test of recreating his lobster and leek terrine. That's all that's in it. It holds together if you cook everything perfectly and press it for an hour. if you have not seen any of the Australia Masterchef series they are very entertaining. All on UTube.