Anna N

Here is Kira looking very dubious about the whole situation. we stopped at Debb's in Barrie for breakfast. Kerry had the eggs Benny on a cheese biscuit and I just had eggs bacon and home fries. Toast we shared with Kira along with bits of our breakfasts. we are now about 50 km south of Sudbury so still a ways to go.we are now about 50 km south of Sudbury so still a ways to go.

Fasten your seatbelts. It is that time of year again. We are a day late and a dollar short as they say but I was able to attend my granddaughter's graduation last night. We are on our way to Manitoulin via Sudbury. As always our vehicle is packed to the gunwales and then some. I hope we have both remembered all the essential things. As if we really needed more in a fully-stocked townhouse! Mostly we will be carting ingredients that will be hard to find up there. We are both unduly attached to our Joules so they are packed. Kerry does not leave home without the Thermomix. The Instant Pot and the Cuisinart Steam Oven are already there waiting for us along with most kitchen toys that one might need. Kira is securely strapped in her seat. Wouldn't do to forget her! I expect will stop somewhere for breakfast and one of us will remember photographs.

Quite an amazing looking meal. I am quite envious.

Me neither. Was defeated by the math. Edited to add: But CONGRATULATIONS @FrogPrincesse!

Just love your Aligrater!

As an ex journalism student and a writer I am a great supporter of the New York Times in principle. One of my favourite treats at one time was to buy a copy of the New York Times and enjoy it on a Sunday with my coffee and it usually lasted me most of the day. I loved to read the book section. But even then many years ago it was six dollars a copy here and I have no idea if it's still available and what the price may be. But as the owner of hundreds of cookbooks both hard copy and electronic and access to thousands of cooking sites via the Internet, five dollars per month is just not value for my money. And I don't think the Times will be able to sustain it for very long.

Yes. And I own a rather nice one. But I drag it out on only rare occasions. Mine at least needs to be treated with some respect and would not take well to flour and other stuff that would likely be floating around.

Today Kerry and I had business in Dundas so we lunched here at Bangkok Spoon. We decided to share some appetizers. I washed down mine with a glass of Pinot Gris and Kerry stuck with water. Calamari Shrimp cakes Coconut shrimp Crispy vegetarian curry puffs Sticky rice and peanut sauce. We were both quietly amused when a couple of ladies at a table beside us asked for chopsticks. Apparently the staff are accustomed to this and produced chopsticks without blinking an eye.

Not prepared to pay five dollars a month for access to a database of recipes.

The problem here is that only a few of us have the kind of scale that will accurately weigh 1 teaspoon of cumin powder.

I must add that @blue_dolphin's use of these books urged me back to them and they do have some wonderful recipes which I have been enjoying.

I must say how much I am enjoying your adventures with these meal delivery kits. The food does look appetizing. My brief experience with Chefs Plate still leaves me with the impression that the only things they knew how to pack were kale, quinoa and flat iron steak.

I am still trying to work my way through the logic of that!

I did warn somewhere that there would be some strange combinations as I try to use up whatever is in my fridge!

I know I don't have a replacement blade for mine.

I think @Kerry Beal and I are still waiting for one or more.

I would be hard-pressed to decide if I should eat it or hang it on my wall. It is beautiful.

@KennethT Your blogs are always interesting. I am looking forward to another.

I would be surprised and delightfully so if you found such a list. I recall struggling with the same issue some years ago. At one point I began developing my own table by weighing a tablespoon full of a whole spice and then weighing it again after I had ground it. I think it might take most of a lifetime to cover off all the spices! Now I wing it knowing that for the most part a tablespoon of ground spice will be considerably more potent than a tablespoon of whole spice. I have found it is rarely critical unless you are working with something with a lot of heat like peppercorns. Perhaps others have found a table or have better advice. I shall be watching with interest.

Sorry see my edit we must've cross posted.

oops. I just misread the whole thing. Thought you were trying to put the sauce under the skin. Can't see why the rub wouldn't work under the skin. Edited to remove ridiculous advice.

The lemon juice I will go along with. In fact I intended to give them a squeeze this morning but the truffle oil - NAH. I am such a cheap date.

Thank you. This time I put them in a dry cast-iron frypan (sometimes I use one of my Darto pans), all gill side down, fry them on fairly high heat, then turn them gill side up and keep doing this until I'm happy with the result. I know some people go much further so that they are devoid of any moisture but I like them like this. When I am satisfied with their color, I add about a tablespoon of butter to the pan, toss them about it a bit, season them with salt and pepper and serve them.