Anna N

Yep. I was able to figure out that much.

Scanned in the QR code and it took me to a page full of lovely Japanese characters (the written kind not the human kind)!

Oh the pressure, the pressure!

But you would have to settle for white and you said you wouldn’t do that.

Me too and I would’ve left it at that but it seems to be almost a recipe. If you look very closely in the upper right hand Square there is a notation of 30 min. In the next square there is a notation of 4 min. So I am wondering if it is actually the recipe with most of it written in Japanese?

Well all ye naysayers.... @Kerry Bealsort of took one for the team as you asked her to but it’s now occupying space in my kitchen! It was purchased while we were up in Manitoulin in July and shipped to a Buffalo address and only now was Kerry able to get down there to retrieve it. For me it is like Christmas in September. Here it is with all five interchangeable cooking surfaces: plain grill pan, takoyaki pan, wavy grill pan, ceramic deep pan and six disc pan. For those who think that the only thing you can make in a takoyaki pan are takoyaki there’s a whole book devoted to things that you can make that are not octopus-based. Look up The Little Book of Takoyaki on Amazon. Also included in the package is something called a shovel which is basically a silicone spoonula, tiny fingertip protectors, a tablespoon and a teaspoon measure which click together, and the most intriguing of all: A number of these resealable plastic bags. I am a verbal person not a visual person so I am still struggling to interpret what they are intended for. My first instinct of course was to assume they were used for sous vide. Nothing in the instruction manual nor anywhere in their advertising material do I find any reference to these. Marinade bags maybe? That’s my best guess. Here is the website for the manufacturer: Click.

You’re killing me.

Eggs scrambled with some cheese and some scallions and piled onto a toasted English muffin.

The lengths some people will go to just to be different. Tender crisp green beans dressed with kimchi cream and served with two almost perfect 6 1/2 minute eggs.

I wanted something just a little different this morning. The last time I put in a grocery order I was able to get some frozen artichoke bottoms. I took one of these and chopped it up and sautéed it in a little butter. I put it on some toasted rye bread and topped it with some Seriously Sharp cheddar.

It is geometrically challenged.

Wow! I can’t imagine how one warps a Darto pan without a Bessemer furnace.

I was mighty glad when @Kerry Beal finally got back from her Las Vegas jaunt! I do miss my weekly lunch out with her. The restaurant we went to today was recommended to me by my Cleaning Angel. It was a gorgeous day here, neither too hot nor too cold so we opted to eat outside. First, however, we had to ask the staff to please open up one of the tables that didn’t look like it should have come with its own beanstalk. What is with these high tables and chairs that seem to have taken over in so many restaurants? Having said that the staff was extremely obliging and brought up one of the “normal” tables and chairs from the lower section of the patio which was not open at lunchtime. This restaurant is in an old house and it is really only two steps from the intersection of two highways (6 & 7 Clappisons Corners for those who know the area) and yet it was easy to believe that one was in the middle of the countryside. This was my view. Cutlery was the first thing we noticed since it was incredibly heavy. The brand is Chef & Sommelier. The menu. The chef is a Canadian from Owen Sound. Tea for Kerry. A small glass of rosé for me. Calamari. Steak bites. And the Moroccan chicken sandwich. We shared all three dishes.

Will not open for me either.

@kayb I believe this recipe would lend itself easily to being gluten-free. I did not think that my daughter liked date squares else I would have replaced the all purpose flour in these with a gluten-free baking mix and I believe it would’ve worked just fine.

Here. P.S. We don’t “do” margarine. Prefer the stuff made by cows not chemists.

It’s a Betty Crocker recipe.

Nope. You can but I can’t.😂

Thank you. I ate one while they were still warm. Quality Control – – you understand.

While we were up in Manitoulin @Kerry Bealfound some lovely dates at HomeSense. I asked her to grab me a package and I had date squares in my mind. Today was the day. I had just finished cutting them when my daughter arrived and informed me that my son-in-law was in Edmonton for the week. Oh well. I guess they’ll freeze. I don’t really need the temptation in the house though.

Squares are the best.

No, Kim this is not what you want at all. This is what you want! And you should be able to get it in your Asian store.

Still there is a sizeable difference between the two prices! Not so much on Amazon.ca.

OK so I thought about this and realized that I just couldn’t imagine eating an untoasted English muffin. I gag at the very thought of it. Probably makes me at least as odd as your wife.😂

This caught my interest until I popped onto Amazon.ca and discovered that the hardcover is $32.91 and the Kindle book was $30.39. Who thought that was justifiable?