TicTac

Gluten free bread? Many good options available out there...Not sure what brands are available south of the border, but surely many more than what we have up here in the Great White North! Because you want something that is going to create a fluffy texture and absorb fats/moisture, there are not many alternatives...perhaps GF Panko, but I would stick with GF Bread...

The list was penned by Norm. Not sure if the snarky/rude comment was intended or not, but certainly not necessary.

My bet is carm. onions.

A particularly good batch of gravlax -

Grind the egg shells down into as fine a powder as possible, takes a while for them to release minerals - regardless. Coffee grinds not as much, but the other things I add are banana peels and epson salts - the latter prevents blossom end rot and the former is amazing for most plants. Lastly, if you have stinging nettle near you, pick a bunch, put it in a bucket with water and let it sit for a week in the sun. It will smell like absolute ass, but is one of the best natural fertilizers for tomatoes and most plants. Dilute to 1:10 with water and your plants will thank you.

I appreciate that Neely. Risotto is a dish that while it looks simple, I have cooked it for 30 years and still yet to master (though I get close, sometimes!) - one key I find is adding an extra spoon of liquid towards the end, even though you think you might not need it (as you should be letting the risotto rest for a few minutes before serving and it will absorb liquid during that time) and with this rendition, good quality mozz and parm are added off the heat.

Some recent meals/dishes lobster fried rice with tamale/tobiko sauce baked pasta with meatballs and herbed ricotta pre cook shot of eventually broiled kampachi collars and seared belly deconstructed marg pizza risotto maters from the garden

Amazing. We would get along well! My 11 year old son spent most of our week at the cottage on the end of the dock, caught about a dozen small mouth. Beat his old man, that's for sure!

Gotta get me a vac pack machine at some point....that and a sous vide - cannot believe I still have not fell down that rabbit hole! Have you ever tried slicing thin and drying out to make jerky? Great haul, all caught yourself!?

Love it! How do you store the salmon once done?

They are indeed. Very nutty flavour to them, and quite healthy as well. Too bad I did not do squash this year...love the flowers more than anything. However, the tomato crop this season is a bumper. And my hot Fish peppers are pumping!

VERY Impressive!!! What size is your garden?

A great memory no doubt! It's amazing how the concept of hand to mouth holds true. Same thing with sugar snap peas. Crazy enough, the farm stand was selling at $9/dozen, which is bonkers compared to the $.25/head available in stores. Guess regardless of their saved logistic costs, they know folks are willing to pay for the good stuff.

I have no idea what it is but I will certainly defer to your expertise.... but I cannot recall ever having corn so sweet. Granted it was picked that morning and the sugars had yet to start to really convert to starch, but still.... 😍

Quiet/quick anniversary dinner after returning from the cottage - ribeye under that hunk - and the sweetest corn I’ve had in years, picked that morning

Uh....a towel!? Seriously.....

Some recent meals - garden is producing nicely…nothing better than fresh picked produce daughters birthday request, spag n meat sauce. and finally back in gods country at the cottage

Interesting. Fairly long cure. I only ask because I too love to make gravlax and yours appears a bit more opaque in color than I am used to, was just curious about your method. Assuming lots of Salt and Sugar in the cure?

Relief is on it's way. Here in S. ON we have had much nicer temps yesterday and today in the low to mid 20's. Gorgeous and perfect for my liking. How long did you cure the salmon for? Weighted down?

Got my popcorn! Love those indoor gardens. Nothing better than the rain forest!

https://www.bbc.com/travel/article/20240715-gond-katira-a-natural-way-to-cool-down-in-indias-scorching-summers After reading the above article recently and delving down the rabbit hole that is Gond Katira, I found myself intrigued and poised to click "place order" on my amazon cart. Prior to doing so I thought I would share this with you fine folks to see if anyone has ever heard of this stuff, let alone used it - and if so; your thoughts? Seems pretty interesting....

Busy summer driving around to baseball tournaments, not as much time to cook - but a few random meals of late: fish monger had some super fresh porgy - shallow fried - amazing. garden salad - cukes and a few tomatoes; pickled ginger, black vinegar, lime. my “Chinese master stock” going on about 10 years now. This time chicken legs, with a fresh batch of aromatics.

100% ok to eat!

Also to add onto the onion topic - I grow Welsch onions, red bunching onions and green onions and leave them all in the ground and only ever cut off the above ground parts. I also let them flower every year as they are one of the BEST pollinator flowers out there.

Thanks for taking the time to take us along and share in your adventures. I am in for all that cheese. I can only imagine what trouble you are about to get up to at some distilleries!