JoNorvelleWalker

I was speaking to a nurse this afternoon who suggested I might want to get myself to the emergency room. How long a drive to Manitoulin?

"And malt does more than Milton can to justify God's ways to man." Alfred Edward Housman

Yesterday I pulled the last of my peas and planted flowers in their place.

I am a leg cramp sufferer. And hand cramp. And other stuff. I took quinine and quinidine for decades. I gave it up a year or so ago because I could no longer handle the side effects*. Not to mention the cost, even with Medicare. But tonic water, no thank you. The only good thing about quinine is it glows in UV light. The taste is vile. Besides, in the US at least, I've read that the dose in quinine water is regulated to be below the threshold of having a medical effect. I'd rather eat soap. *euphemism for diarrhea.

I never knew the CSO could do that!

Sure she preferred him dressed? Did you ask?

I was remembering the bridge no longer swung. Did they fix it?

He was Kir Rodriguez.

The skin question pertained to refrigeration. I have never made a lemon posset. However I recently attended a lemon posset presentation by an ICC pastry instructor. The posset did not have a skin.

Until they go putting kidneys into them.

I was in the Shoprite near me this afternoon. I wanted tomatoes but they did not have the Sunset tomatoes that are essentially the only tomatoes that I buy. Then the PA system promoted tomatoes on the vine. They looked good, they always do. I fear I have set myself up for profound disappointment.

In my limited experience lemon posset does not form a skin.

Many thanks! For once I am in the avant-garde.

I couldn't find that reference on spicetrekkers, could you please link it?

In response to my query Spicetrekkers informed me Wild Gaspésian Pepper is the catkins of Green Alder, Alnus viridis, foraged in the forests of Quebec.

I was reading today in the NY Times that Sommaroy, a Norwegian island, is campaigning to abolish time and become the "world's first 'time-free' zone". After all, people were probably baking lefse long before kitchen timers.

Indeed, they are expensive.

What I do is put my items on amazon's "saved for later" list. Every time I check my cart I get a notification what items have gone up or down in price.

Link to your bags, please?

@Okanagancook what was the flour weight of your recipe? I ask because I have trouble mixing bread on low because the dough hook doesn't properly grab the dough.

I've been under the weather and had not been baking for a while, forgive me. About to go assay how it came out.

Breaking down chocolate bars sounds like a good way for me to hurt myself. Why not just melt the bars?

No picture but a worthy repeat of this: https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2204152 Whatever they are those Canadian herbs are addicting.

You still don't have an homogenizer?

No information on Wild Gaspésian Pepper? I spent time with one of our librarians at work this afternoon but we couldn't come up with anything. My guess is it's a peppery herb of some sort but I can't imagine what.