Anna N

Interesting. I think I will hold out for the flour though. Thanks.

Son of a gun. Amazon.ca carries it -- both Bob's Red Mill and another brand. Next time I put in an order I will get two kilograms of the other brand. It is still not cheap being close to $10 for 2 kg.

So far I have not found a source for white whole wheat where the shipping is reasonable. I have not spent a lot of time looking for it in specialty stores but it is in the back of my mind.

Potatoes, zucchini, sliced portobellos, all roasted separately then sprinkled with some Gruyere and some cheddar and given a few minutes under the broiler. Simple but good.

I am the same. As much as I want to like whole wheat I just can't. I've tried the best and I've tried the worst and it doesn't make any difference -- I don't like it!

Can't say as I have. I wonder if they are the same in the Canadian Costco stores as you are getting.

Doesn't look like much but it's two frozen eggrolls reheated in the Cuisinart Steam Oven (CSO) and they were almost as good as new. When I finally get room in my freezer, my only item when I call for Chinese takeout will be two dozen of these things!

Two loaves of banana bread. One was destined for my son-in-law after he fixed my icemaker. He didn't fix it but I think I did. Oh well I'll still give him the banana bread.

Have to tell you that I am not up to scratch on pasteurization. I understand the concept and can even read the tables but do I trust any of it? Hmmm. That's when my paranoia kicks in. It would be very helpful if I could trust that meat can safely live in my fridge for as long as I see people here routinely assume it can.

Never occurred to me to bake it in pans! I just might have to give that a try. I am assuming you used the full recipe and 9 x 5 pans?

My attempt at Elizabeth David's Omelette Molière. I am sure she would be horrified that my ineptness resulted in colour. In my defense she also said, "But one of the main points about the enjoyment of food and wine seems to me to lie in having what you want when you want it and in the particular combination you fancy." I fancy a little colour on my omelette.

They were very good but before you even think about it make sure you have a baking dish that you can line with foil or parchment or be prepared to spend some time cleaning the pan!

Maple–balsamic glazed mushrooms with bacon. Adapted from Seriously Delish.

I am not obsessed with polenta and anyone who says I am is just wrong. And I know why the other name for this green vegetable is dinosaur kale. Only the teeth of a dinosaur could possibly break it down. It even challenged the "jaws" of my Thermomix. So there you have it. A purée of kale, a cocktail tomato and a poached egg over some cheesy polenta.

The book is rife with errors of measurement. I made the same bread but followed an adaptation on another website. The bread was delicious and I really must make it again.

It would take much more than a liberal amount of MR to persuade me to spend an hour and a quarter stirring. Without the Instant Pot there would be no polenta in this house! Just saying.

I think many of us have made them this way! The scallions are optional.

Cheesy polenta topped with oyster mushrooms and spinach. This was inspired by a recipe in the Green City Market Cook Book.

Damn. Don't get me wanting something I don't need!

@ninagluck I researched various recipes but none of them struck me as likely to turn out as yours did. Some called for peppers, tomatoes and paprika. Some included a sausage of some sort. But yours looks almost as if it has a custard around the outer edge. Can you just comment on your method of making this Hungarian staple please?

The best laid plans… I had planned on sous viding two duck breasts, two porkchops and a sirloin steak. When my Joule informed me that the duck breasts were done, I faced the reality of no ice! No ice, no ice packs, nada. My icemaker went belly up while I was away on vacation despite that I followed directions and turned it off. So I am chilling the breasts as best I can in running water and trust if I put them in the freezer immediately I will escape a horrible death from whatever nasties might survive my chilling technique. The other meats were put into the freezer and will meet their fate in the sous vide when I solve the ice problem. If I had room in the freezer I could certainly make ice cubes but I don't.

Learning to like avocado. This might be breakfast. Might be lunch. Might be the only meal of the day. Time will tell. Toast, mashed avocado, lime juice, sumac and tomato.

Of course you don't need more knives. I don't need more knives. What has that got to do with anything?

I will forgive you almost anything since you brought to my attention the Elizabeth David book. I am so enjoying reading it.

Unlike @ElsieD, I have yet to meet a focaccia that I like. Yours still looks good.