TicTac

Looking good. I made the mistake of putting my seedlings under 24h straight light, which unlike another fine plant I have grown in years past, is not required during the vegetative state. The 6h daily break now has done wonders and they are rebounding nicely. Oddly enough, the genetics I have saved myself seem to have some issues as the leaves are curling upwards, the rest of the strains (newly purchased) seem fine. Maybe too much backstock/inbreeding and needs fresh blood. Ground cherries after almost 10 days finally sprouted. @Senior Sea Kayaker what hot peppers are you running? Got some Fish peppers along with my favored serranos to play with this year.

Curious to hear more about this salad!

Thanks for taking us along. Agreed, the fruit and seafood in Hawaii was top notch. I still recall the unreal (though pricey!) Hayden mangos. It's been 15 years since we were last in Hawaii and we stuck to Kauai (what I call paradise on earth) because I have an aversion to too many people / concrete!

Honestly, non-competes are bullshit. A company cannot prevent you from making a living. Plain and simple. Also keep in mind, it would cost them a lot of money to come after you - to what end? Here in Ontario (Canada) within the last year or two the gov has put an end to them as these clauses are immoral and unjust. Unless you are in a high profile job with access to industry 'secrets' I would not worry too much about it and just go for it.

Love this idea. My uncle is actually writing a book on a similar vein, but the concept of 'doubling up' or making a bit extra for future use is such a great, efficient and ecological method to practice.

You got it. Out in your neck of the woods, years ago there was a place (not sure if it still exists) in NYC called the Caviartaria and besides the namesake, they sold the most amazing varieties of gravlax. My attempts try to emulate their products. Great stuff.

Equal amounts of good quality salt and brown sugar - I eye it out, basically coat the entire fish (don't bother with the skin) and then crack a sh!t load of black pepper (I prefer it coarse). In this case I left it there. Typically I would add some herb (dill, preferably) and possibly a shot of gin or aquavit. Cover in plastic wrap, put a weight on it and into the fridge. 48-72h ideally. This one was done in 6. Oh, and get that skin crispy for a chefs treat (or in my case, split amongst 5 because my kids caught a glimpse and know whats good!)

The seeds have sprouted! much has also been direct sowed now; snap peas, beans, spinach, snow peas etc

Like @rotuts, my kids really enjoyed the first course from last weeks birthday tasting menu and who am I to turn down a food request from my mini-me’s…. bit different - quick cured salmon with sweet soy and lemon; seared tuna tartar with smoked soy, tobiko and avocado. new to me (have had but never made) Japanese salad - Goma-ae served w sushi rice

Appreciate that. As fresh and awesome as the king salmon was, the star was the tuna, IMO. I highly recommend seeping some bonito in a good quality soy (you can also add things like sliced garlic or chives, which I used in this case) and then strain and apply. Great flavor. I think the VW might net you a few extra portions....

Did a short tasting menu for my birthday celebrations for some family and friends - my grandmother taught me a great lesson on her birthdays of giving to others vs expecting things - so this is a small way I give love back and channel her spirit. king salmon belly seared with lemon and garden sorrel - tuna with smoked soy sauce, baby chives and tobiko. crispy smoked sweetbreads with lemon juice - simple but amazing! 8 week dry aged local ribeye with truffle mash and a mushroom sauce (only element of the night I wasn’t thrilled with was the sauce, not punchy enough for my tastes; but I’m my toughest critic) dairy cloud cake and cookie cake - only thing I didn’t create a worthy bottle was killed

Dude....just light a match or two afterwards, open a window - hour later - all gone...

Any diff between this and sheppards pie?

Foraged morels....? And as awesome as the food looks - that pan is calling me. Can you share more about it? Looks wicked!

Unless this is some belated April Fools joke, I fail to see how Vogue identified a market that would be interested in reading about a .000000000000000000000001% of the population who might choose to eat that (as some have so aptly described) cardboard wannabe cracker throughout the year. If anyone was in such an unfortunate circumstance whereby they had no choice but to sustain life from matzah....I would hope they have cases of Restoralax handy!

@Shelby - Echo'ing what others have already shared; it's a really shitty situation when something we take for granted (like our teeth/mouth) goes awry; especially for us folk who live to eat (not the other way around - mongrels!) My mom has gone through the same thing, she has Sjogrens so that contributes to it, but I know how upsetting and frustrating it can be when major mouth issues occur. Enjoy as much as you can pre-surgery, have a good plan (which clearly you are crafting) for what to eat post-op and then start to look forward to what you missed out most during said recovery. I would say make as many soups as you can and freeze them, variety is amazing and the form will not impact the traditional enjoyment (vs. say, putting a steak into a blender....!) Hang in there!

Southern Ontario Though I do love each of our coasts!

Well that's a bummer! The blurb on their website says they taste sweet and almost mullberry like. If it tastes like spinach, only thing it will be good for is a gag joke! LOL I believe this is in the wild spinach family, so from what I gather, super healthy - if it spreads, so be it! Thanks for the heads up though.

Got my seed order from Incredible Seed Co out in NS - lovely owners to work with. They have such a great and unique selection, could not help to grab a 'strawberry spinach' cross - Yes - berries, growing on a spinach plant! Less than 2 weeks away from when I start my Pepper seeds 2 weeks after, tomatoes - then 3 weeks before planting, cukes - rest I will direct sow. (spinaches, lettuces, bush beans, snap peas, clatonia, and a few others). It's spring and this -10 nonsense can piss off already!

I had it at a full roiling boil at some point(s) - I am assuming as hot as it can get...it was as high as my meat thermometer goes! I think the issue was either not enough sugar, or I packed the seeds too dense in the cheese cloth and they did not sit in it long enough. No science to jam making in my world....shit's a crap shoot each time! LOL

Distribution Center

Looks awesome. Just a quick shout-out to @Shelby - these are what we call "Fries that are not lonely!" 😛

What water/vinegar ratio do you use? How much salt? Do you salt the fish prior? Very cool!

Been a 49'ers fan since the Montana/Young days - so glad to see them in it! Just a good excuse to eat shitty (for you, not taste) food once a year.... - Loaded nachos - Double baked potatoe skins - Baked mozerella sticks - Buffalo chicken wing dip - Guac Some raw veg in an attempt to balance Oh, and I am making Pain Killers

I feel like your fries are sad. They want more friends. Let them have friends! 😛