TicTac

Have you tried ripening them in a paper bag? The increased ethylene might also help with quality.... along with increased ripening speeds.

Located a new source for gourmet mushrooms, including one of my new favourites - Lions mane. Forget the unreal health benefits from this fungi, the taste and texture are unreal. Buttery beyond beliefe. Initially I would slice these but most mushrooms are easily and naturally tear - so I tried that method. Dry sauté just salt and high heat butter added at the end served in crisp gnocchi, fried prosciutto end bits, ricotta salata

No worries. Though as I consider it, it couldn't be bad (though I would not waste a $40 ribeye on it!). Tartness/acidity of the goat cheese, especially warmed up, perhaps with herbs added, might cut through the richness and fattiness of the beef nicely. Who knows (surely someone does!).

If it's good, pay for it! I recall our honeymoon in Kauai - all over the island, the very best mangoes were the Hayden (totally different than what we see here) - size of a football, unreal flavour - but also $5-7 a piece! And they were local!! (this was both from a fruit side road stand, a farmers market and from a local selling from their house) Thankfully the passion fruit at $0.25 a piece, balanced things out.

Just a little joke to bring some fresh air to our love/hate relationship. The suggestion was a sound one and sourced from a desire to see any human (including yourself!) well and healthy. Bonne Chance.

Purchase some empty capsules and make your own supplements - you may also want to investigate what other vitamins/minerals help increase the bio-availability of the beets. And stop stressing about scallops and just go meditate

You both are faster than I! Not sure about the beef (though I will try one day!) but surely the goat cheese - I will also add arugula - the 3 make a wonderful salad, along with some roasted nuts.

This is my preferred method as well. Dig bigger whole than you might need, mix in compost at the lowest levels, and then plant atop - it will help promote root growth vs throwing the soil on top of ground.

I find weeds make their way through the fabric solutions after 2-3 years. I tried the cardboard lasagna method this past fall with mulch and organic matter. There have been a few grass blades poke through, and a few other little things thus far, but easily pulled. We will see in a few months. Black plastic is good, but you have to figure out watering methods to permeate that layer. Plus I dont like having anything plastic near/around what I am growing/eating.

A few garden shots - still catching up to you folks down south... love dense lettuce sowing - 4-5 varieties lettuce all self seeded, perennial arugula and garlic chives, lemon grass and some Vietnamese coriander Confetti Cilantro, miners lettuce, purple lettuce, prize choi and mustard greens

Bet you can't say that 5 x fast!

Clearly why she was so adamant.....at least she was graceful in her request! 🙄

Clearly I read the above post after a long day and nothing to calm the proverbial nerves! Curious how many mangoes make it in that. Decent price with shipping...my guess is you will get around 12-18?

Mangoes ripen in the fridge??? Nice score, @KennethT. What did the 10lbs cost you? Mango season is upon us here thanks to our friends in India/Pakistan. But at $50/box ($5/mango!?), they can go fly a kite.

Please tell me which Canadian Bars are offering Pappy - have car, will travel. Seriously though, Pappy is the unicorn North of the border, wish I could find a bottle. Certainly getting into bourbon. Lately my go-to's have been Eagle Rare and Angel's Envy. Very envious of the selection you all have down South!

Tried this a couple years ago, still have some in the cupboard if you want to sample! Needless to say it was not a huge success. Much of the flavours and nuances were lost in the drying process. After many years of trial and error, the best ways to preserve them are to freeze fresh/whole, mortar and pestle olive oil w/ salt, pickled bulbs.

One would only be able to nibble, channeling the meekest of mice with a mere limit of 4 meager morsels of fries. Though ample amounts of ketchup would surely make each aforementioned nibble - perfection!

You can also try to press the olives with the bottom of a pot/pan and then remove the pit - unless they are really firm, then this method will not work.

12 week aged ribeye - 2.5” second cut horribly looking but fantastically tasting porcini purée 1998 Barolo cheese.

Transplant them! You can even slice off the root system and leave a little of the white part and plant 'em. I have transplanted them years in a row now and would say we have about 4-5 patches far in the back - they seem to be doing well and like their setting as we back onto a ravine so its healthy (unadulterated) forest soil I chucked them into. Mother nature's compost!

Oven roasted broccoli - ginger / cilantro Asian sauce over peas. Hard fried egg. Haiga rice.

Very kind of you - tasted pretty good too! I had to forego a second helping as my 3 and 5 year old kept 'Oooing and Ahhhing' requesting seconds (and fifths) prior to a bare dent being put in their initial servings.

Carbonara. ‘Nuff said!

With their attempts at escape thwarted, I am not sure the shrimp think so! 😛

Seafood dinner - folks requested sea bass fillets so I kept the head and bones (if you get em crunchy enough you can it all of it!). Seared dry scallops and aged balsamic. Live Manila clams were too hard to pass up. A little glutinous but who cares! Leftover clams are a good thing.