Anna N

I did not know that. Another myth busted. Thank you for enlightening me.

What? No tea?

Nothing too challenging today but I was happy with the way they turned out and this recipe made a lot of cookies. These are snickerdoodles from the book Flour by Joanne Chang.

Hate to disappoint you but these days I let Crosse and Blackwell do that job! Once upon a time I would’ve taken fresh mint, a good pinch of salt, a good pinch of sugar and sprinkled them onto the cutting board with the mint before chopping the mint finely. I would’ve scraped it into a small cruet, added a smidge of hot water and a soupçon of malt vinegar and let it steep until I needed it at dinner time.

duck eggs scrambled with a little sour cream and an Australian smoked cheddar. Appearance-wise it could’ve used a little colour. Taste-wise it needed nothing.

I need to say a special thanks for this discussion as I found it quite fascinating. I love photographs but the background story sometimes is what really makes it for me.

As someone i admired greatly would have retorted, “So, are you bragging or complaining?”😂

Do I win one of those? They look so good.

Aebleskiver?

And I’m always amused, entertained, educated and awed. Thank you for sharing your amazing experiences.

Yep, I would much rather partake of both than argue about either.

I had not heard that and I’m certainly not disputing it but I do believe that the name of these confections came from the apple slices that were originally a part of them. It’s interesting that there is yeast in these. I’m suspecting I will always prefer a takoyaki over these!

Me too? That is my favourite dipping sauce for these things.

They do look amazing. How were they in terms of taste? I have never tried them but I have heard from various sources that they are not exactly exciting.

A study in shapes. Oh no! I think this is my breakfast. Getting just too wrapped up in my new hobbies. 😂

Yep, we either love it or we hate it ——if that’s considered uniting…… Wait!. I just remembered — I’m not a Southerner.

Roast beef and Gruyere on rye with olives on the side. See The Ladies Who Lunch topic for the source of my bounty.

Damn that leaves me out in the cold!

Yep, that’s why I needed to question whether I should clarify or not! Not the butter, but the statement.

From the lunch that will keep on giving. Two of the leftover pâtés on generously buttered and toasted rye bread (or should it be on toasted and generously buttered...?)

Today @Kerry Beal and I and her other bestie (yeah you can have more than one bestie), had lunch at my house. After working a 24 hour shift in Dunnville, Kerry drove home in some pretty horrendous traffic, stopped at Denningers to grab a selection of meats, cheeses, pates, pickles and bread and then stopped to grab her other bestie who is visiting from Vancouver and then came to my house. I did not have to lift a finger for my guests! I was the guest of honour in my own house I think! It was just a wonderful lunch and a wonderful gabfest and I made some more great memories. Oh and did I mention there are enough leftovers to keep me from starvation for many days!

Where else could I so easily satisfy my thirst for new food knowledge? I have never heard of this but boy do I want to try it!

Could be an antique Like this.

That is interesting. I will bear that in mind although at the moment I’m fortunate enough to usually get discs rather than bars.

Just looking at the photographs my lips are tingling.