TicTac

Cook fixes that. Just like stinging nettle. I made a fantastic zucchini leaf/roasted potato soup with some frozen greens from last summer - they are also very good just as a side dish. I might try mixing some with ricotta/mozz and stuff the flowers with it.

Over watering is an issue - I have seen some white leaf mold/mildew forming due to far too much moisture lately. Not much to do about that. Get the small-mid size leaves and just sautee with some onion and/or garlic - they have a really nice flavour, almost nutty. Very healthy too.

Certainly a decent sized zucc.... I have been reading a lot about zucchini plants and their cousins. If you are having blossom end rot, chances are the female flower is not being fertilized. Lately I have taken to a fine paint brush, and playing matchmaker between my male and female flowers. Fruits are getting larger and larger - no issues. You can also remove the flower on the fruit after it has been fertilized and growth starts. Also, if you have yet to try - zucchini leaves are delicious!

Figs have to be in my top 5 favourite fruits - been getting some gorgeous organic black Greek figs this season...some were going south (I blame the plethora of other fruit now available) so I made a fig and vanilla bean jam.

Finally. some pizza was also consumed but who cares about pizza when you have stuffed, tempura’d flowers! followed by a gift from a lovely elderly neighbour

That waterfall.....!!!! Just gorgeous. I would have packed a picnic and spent the day at that last one. Magical.

Agreed. No sense at all. You can also see the flesh start to deteriorate around the edges towards the end of the video.

@rotuts - I seal it during the thaw process. I have made the mistake (through experimentation) of thawing unsealed in the fridge, and the fish tends to dry out too much and certainly will absorb any odors in the fridge as well. At the Japanese restaurant he has these fancy boxes from Japan that he lines with paper towel and places the fish in, and then puts the lid on, then back in the fridge it goes. I try to emulate that as best I can (sans the $400 hand crafted Japanese boxes).

I was taught by a sushi master years back that water is raw fish's enemy. It deteriorates the flesh resulting in your experienced mushy texture. I would remove from packaging, place on a plate with a paper towel on it (again, moving moisture during thawing away from the fish - another thing he taught me - which you can change once or twice) and then seal it up, either putting a bowl on top, plastic wrap (if I go this route, I ensure to avoid it touching the flesh - my plastic(s) neurosis) in the fridge for a day. Nice selection, looks like you are going to have some fun.

I have had them raw both after purchased live and prepared at home and at a local sushi place. Like most shrimp they are fairly mild in flavor and if fresh are best enjoyed with basic accompaniments. My preference is to grill them at a really high heat, preferably on charcoal and finish with salt and some good olive oil, perhaps lemon. Deep fry the heads and eat the whole thing.

The cocoa bean.

Interesting and ironic as we have recently been talking about trying to track down a 2 burner 'griddle' to put on a gas (wolf) range. Primarily to cook tortillas on (takes a while 4 at a time in my carbon steel pan and estimate I could double that with a 2 burner setup!) tbh. I had thought about trying to use my modernest pizza cooking steel but it is too square shaped to be efficient.

So many good things to do with these guys. Grill them and serve them as a salad. Roast and make a paste in a mortar and pestle and use as a pizza base. Paste them add potato flour and make gnocchi. pickle them. That should give you some food for thought...!

The waterfall pics are absolutely magical. I can only imagine the tranquility one would find in that setting. Waterfalls have always been a favourite of ours. On various trips we would track down a local secluded one, get a coffee (or some beverage), take our books and park ourselves right by (and sometimes in) the waterfall for hours at a time. Great shots.

Love it. Beautiful. It is what we would call around these parts, an Inuksuk - a traditional monument or landmark used by the Inuits of North America. Curious if they have any history Down Under?

"Honey, trust me, I am not sleeping on more than half of the bed, look, you have half - and I have half.....But darling, look at all that meat which is clearly on MY half of the bed!" (I have heard this one in various incarnations over the years!)

Like Ken said, that looks like either over (see; root rot) or under watering. It could also possibly be blight, though the spotting is not that dark brown....did the other veggies suffer a similar fate? You can try to get blight resistant veg strains.

Inherited from my grandfather - Because every good Polish/Israeli Jew needs a honkin Chinese cleaver!!

Looking forward to this @shain - thank you for taking the time to share and take us along for the journey. From my limited experience taramasalata usually has little discernible fish eggs in it - my grandmother, (Austrian/Israeli descent, not Greek; mind you) used to make it with flying fish roe. Was sooo good!

No need for apologies! Life is tough for everyone right now and little things can easily set us off (which previously would never have). I think over the last 24 months we have all had our fragile moments (I sure have) and it impacts everyone differently. Kudos to you for being able to identify whats going on - many would simply internalize and continue on. Oh, and another fun Canadian-don - I have had numerous people in various travels around the world ask if we live in Igloos and eat seals/polar bears. Go figure

In agreement with Duvel and hoping others realize that the OP had no ill intent in their post. If we cannot find humor in food traditions (or even atrocities - see; doughnut encrusted deep fried burgers and the like :shudder:), especially in this day and age when the tone is so serious out in the 'real world' - then I believe some fresh air is certainly in order! As a proud Canadian, you are welcome to stereotype us with our poutine, maple syrup, fried beaver tales, back bacon, raw seal blubber, etc etc etc - I take no offense. In fact, in all humor there are slivers of truth. Our food culture would partially consist of Poutine, topped with beaver tales, grilled back bacon, drizzled maple syrup and perhaps some fried moose balls to top it all of. Granted for those who wished to truly understand us and our food traditions they can dig deeper below the surface and the generalizations to find (and enjoy) a lot more, but that is up to each individual.

This looks REALLY good. Love the layers of flavours that one can enjoy in Indian cuisine. Can you share more about the Kale Tomato Saag? I have some Swiss Chard growing that I might have a go at this dish with....

Got a call from my local Japanese fish guy, he knows I love kanpachi collars and they just got in a very large wild whole fish and asked if I wanted him to save them for me (it pays to make friends with people in the food industry!) - what a guy!! Big ones but sooo good! Wild ocean trout sashimi as well.

Both plants look quite healthy @liuzhou albeit a bit mangled due to endured shipping bondage 😝 Surely garden related, I bring forth the rock balancing challenge (something we have started around here for fun) - A while back I saw a video of a lady somewhere in Europe balancing huge gorgeous rocks above the surface of a lake which inspired me to try it and while not easy certainly possible to get some very unique set ups...who’s in?! 😉

Inspired by a suggestion from @liuzhou - I expanded slightly on it.... Not much to look at (besides a bit of yolk porn) but....certainly tasty! Hash browns, with Lions mane mushroom steaks and a fried egg. Little chicken jus and fresh picked spinach.