Anna N

Thanks but I admit to being somewhat disappointed. It is by no means automatic to me to put lamb and salad together hence my assumption that they were being served separately. I find salad, particularly the type that you are illustrating, challenging to manage with a fork always but especially when you are in a casual venue. I thought perhaps you had come up with a better way of serving a salad under those circumstances. I find chopsticks work well But they would not be suitable at a barbeque. Perhaps if I were an influencer I could put forward such an idea as salad on a bun. Your meal looks very appetizing.

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

All ‘Sunset’ brand products begin in our trial greenhouse where data, research and development is compiled on selected varieties hand selected from around the world,” said Ms. Pickersgill. Our ‘Sunset’ and ‘Sunset’ organic products are grown throughout North America. In the spring and summer months we are able to grow in Canada, but due to climate conditions we have our greenhouses in Mexico grow for us in the winter.” Click. Almost all our small tomato varieties are packaged in exactly the same way.

Are they travelling the distance between Mexico and Ottawa? In the summer they are grown in Canada and in the winter in Mexico. The ideal would be to buy only local. Reality is that damn little can be grown in Ottawa in February. Loose tomatoes do not travel well. We would all be happy to get rid of plastic but we still have to live in a real world.

So a little research seems to suggest that a TM can be used even when the registration of the trademark is still pending. An R can only legally be used once the registration is granted.

Again there appears to be either a trademark or a registration mark beside the name but I cannot be sure because of the quality of the photo coupled with my challenging eyesight.

Texas farmers have their tractors in a tizzy over the trademarking of Campari. Here.

There is most definitely a registration mark beside the name Campari. It’s the R in a circle rather than the TM in a circle.

Notice that the tomatoes from Kroger do not display a trademark for Campari. I did a little further digging out of curiosity and was able to find these tomatoes labelled Campari available from walmart.ca. But for the most part I find them labelled as cocktail tomatoes.

Thanks, I could say a great deal more but I do not wish to take the topic into the stratosphere.

Well I must say that ribeye is my favourite cut of beef and yet I would walk away happily from both these steaks and hope to find myself a tasty chicken thigh or perhaps a nice duck breast. A well aged, well marbled ribeye is a thing of beauty. One of these has too much of the fat on the outside and the other has too much on the inside. Both of them miss the mark. Once a peasant always a peasant I guess. Nevertheless I wish you and your guests bon appétit. And may your triglycerides not take too big of a hit.

Out of curiosity what were/are traditional sides with roast chicken? I have never thought of there being such things. Again I am sure it’s matter of family history.

I am sorry but I do not believe that I can explain it any better. Edited to add that I can tell you that no jar has ever defeated me since I got this thing.

Couldn’t live without this Jar opener

Well the mystery deepens. Here.

That is a wonderful tradition. I am glad that despite your trepidation regarding the touristy nature of the restaurant the food was pretty good.

There certainly was a time when I could purchase Campari tomatoes (here in Canada) but recently the same tomatoes are labelled “cocktail”. Think there is a challenge to the trademark.

Indeed I read that but did not interpret it quite as literally as you did. I thought he was using “full” to emphasize the magnitude of the loss.

When I first open a new container of sour cream there is no liquid on top but after a day or two when I go to use it again then there is liquid which I pour off. I believe the cause is syneresis.

Indeed but seafood seems to retain its pungency even when you think there is nothing that could possibly smell left. The only way I found to deal with it was to freeze whatever remained until garbage day.

@KennethT it is obvious that you do a great deal of in-depth research before you set off on your travels. It certainly seems to pay off. Your travelogues are always both entertaining and informative not to mention breathtakingly beautiful. Thank you.

Can you say more about this? I am a huge fan of the air fryer but not necessarily of boneless, skinless chicken breasts. I think they are one of the hardest things to cook so as to make them edible. Looks as if you have found the secret. Thanks.

I love broccoli but it is a vegetable that must be cooked perfectly (to my taste). It can go from perfect to mush in microseconds. Similarly, it goes from hot to cold in the same amount of time. It needs to be plated and served even faster than pasta!

The company was excellent as it always is.

It has been a while since @Kerry Bealand I have had lunch together. Kerry had discovered another new restaurant in Burlington. Perhaps not new but new to us. Here. There were a number of dishes that appealed to me on the menu but I decided to go for the jerk chicken flatbread. Bad choice. The bread was grossly over-cooked and the flavours did not sit well together in my opinion. No evidence there of baby arugula as mentioned in the menu. Kerry went for the grilled Caesar.