Anna N

Either one would suit me just fine but my pantry won't support the second one at the moment as my mini roomie ate all the insides of the jacket potatoes and me and my other full-sized roomie ate all the skins. The first one is certainly apeals but I was hoping to make a side dish for tonight so I've opted for some creamed spinach. But thank you for the great suggestions. If I'm ever foolish enough to deal with spinach just pulled out of the ground again I will keep them in mind.

And creamed spinach it is going to be. I love spanakopita but it does require a supply of Filo which is not here.

I checked both of these and either one would likely send me into seventh heaven but one of us is making some effort to low-carb it and I didn't want to push my luck having made that tart last night. One of the recipes did remind me that I forgot to bring gruyere. I contend that no house is complete without cheddar, Parmesan, a nice blue and some gruyere.

I was given an alarm but neither my son who is pretty tech savvy nor I could figure out how to properly set it up. I knew it was a darn good idea and I probably should've found somebody who could have set it up. I do think they are the answer as long as you are home. Not so much when you're gone for long periods of time and your house is only checked once a week.

I don't think this is on at all. I'm thinking you're slaving away in Wiki while all you're doing is nursing a puppy! I may have to call a cab.

Thank you for the support I really do appreciate it. Have not yet read the book you mentioned perhaps I should. And to be fair to Kerry If I stayed in my chair all day long lifting nothing heavier than a glass of wine Kerry would be perfectly OK with it. She does not expect me to do anything up here except basically enjoy myself. But she and I both know that inactivity only adds to my troubles and I really do need to move even if it's in short spurts. I am making much better progress than I expected. I can cross off the list the ground beef, the rib cap mostly. One load of laundry is washed, dried and folded and the other is in the dryer. At the moment I would say the spinach is my biggest challenge only because I can't decide what the heck I'm going to do with it.

Good morning. It is shaping up to be a busy day. Kerry has gone off to Wiki (Wikwemikong) to work and I need to deal with some of the food that we have recently brought into the condo. Here's my to do list for what it's worth: Deal with rib cap (trim, portion, re-package for sous-vide) Do two loads of laundry Divide up ground beef and vacuum seal Consider cooking the sirloin roast for this evening and for sandwiches later on Figure out what to do with all the spinach I so carefully washed yesterday dodging all the wildlife. Would like to find something that could be reheated at dinner time.?Creamed spinach,? Spinach gratin I am certain most of you would consider this a little more than an hour's work but for me it's a bit of a challenge. But first breakfast. Pan-toasted ciabatta bun, Moody Blue cheese and some cherries washed down by my 2nd cup of coffee.

No fosters at present.

Wrote my first published essay on that theme. I was 16 years old.

I have a freezer in the basement which has some food in it, mostly meat that has been there since before my husband died in 2011. It is very difficult for me now to access that freezer and I have lived in fear that it was going to go belly up. So while I am up here my cleaning angel is going to empty it and defrost it. I may then find a way to store flour and bread in there. At least they will not cause the neighbours to think I have a rotting body in my basement! I have had one 21 ft.³ chest freezer full of meat defrost for days before anybody discovered it. I can still smell it to this day.

I can only say that if they were a dollar a bag I would probably be buried and the coroner would find the cause of death to be an overdose of Rainier cherries.

Nothing wrong with your sense of humour and nobody's feelings were hurt at this end of the game.

I love cherries. These were a treat for me and they check all the right boxes.

Here's the Problem. In theory you think it's gonna work. This asparagus, despite being pencil thin, really did not cook in the amount of time one would allow for the puff pastry. Fortunately we were not at a cocktail party trying to maintain our dignity as we found that the only way to eat it was to attempt to reach the end of a stalk of asparagus because it certainly wasn't going to bow down to any attempt to bite off dainty bits. So we ended up in an undignified situation where we were basically slurping asparagus stalks as you might spaghetti when you were six or seven years old! The salad called for a butter-type lettuce and the addition of some toasted walnuts. It needed both. The loose-leaf romaine was inapprpriate but might have worked a bit better had I been more "cheffy" in prepping the lettuce. But all in all we have both eaten far worse and for me it was a valuable learning experience.

Hoping that @BonVivant reads this! Quoting: SV rhubarb is great. It keeps its shape, texture and colour." love to know temperature and timing.

Looks ain't everything. I take full responsibility. The dressing was olive oil and lemon juice. The recipe called for 3 tablespoons of olive oil to 2 tablespoons of lemon juice. I tasted it and said "yuck" and added more lemon juice and tipped it over onto the other side. Kerry said it's stripped the enamel from her teeth. I think she's exaggerating just a bit but not too much. On a scale of 1-10 dinner was a 3.

That is quite the operation. Thanks for sharing.

It is challenging. But remember most of the baked goods leave here untouched and feed the starving staff at our emergency department. Some of the food we buy is simply pantry staples that we need to replenish. But on the other hand we are both growing girls and need our food. Not to mention that much of the pleasure of being on Manitoulin Island is cooking and eating whatever we fancy!

I would gladly swap a dozen fleas for all of these creepycrawlies anytime.

I sure hope not we have ambulances that need to get out and sometimes in. But Kerry says if she was up here sailing she should feel quite differently about the situation!

Really hate to tell you this but we still have no fleas. The market was closed. But we were in desperate need of a retail six so we went back to the grocery store and over to Pike Lake Farm, as one does. From the farm eggs in the back, rhubarb right front then looseleaf romaine and behind the looseleaf romaine, spinach. I am not a farm girl. I have to wash those greens. Those greens are full of creepy crawley things. I need Shelby up here to give me a hand. Much less intimidating. Bananas, mushrooms and cherries in the back. Asparagus scallions, chip dip and cream cheese in the front. More cocktail tomatoes, anjou pears, canned cherries and olive oil in the back. A top sirloin beef roast, 2 pounds of ground beef, a jar of stem ginger marmalade and a jar of seedless raspberry jam.

Good morning. Breakfast was cauliflower cake with Harissa mayonnaise and one of Kerry's cheese buns which she made for rounds this morning. After she has cleared the decks at the hospital I hear we will be heading out to the infamous Flee Market to restock our supply of fleas which appear to have died off over the winter.

Now this is interesting. The grocery delivery service that I use has teamed up with Weight Watchers to provide a meal delivery service.

I cannot answer that since I have never tried to cook them for only four hours. If you are happy with the results then I would stick with it. If you think there might be some improvement then try the 24 hours once. (Now though I am beginning to question my notes and I don't have them here with me so it's possible either my notes or my memory are faulty.) I do hope someone else chimes in here. Edited it to say I just did a search on eG and 24 hours @ 56° is my standard treatment of a chuck eye.

@Dejah, I don't know what I admire the most – – your meals or your photographs of your meals! Either way I must remind myself not to lick my screen.