TicTac

If there is anything noteworthy, please do share. With a 5 year old with Celiac disease, I have had to drastically change how and what I cook, so always open to new and interesting ideas!

Looks good. On the Hainanese chicken, from my limited exposure at local Malay restaurants, there is typically a sweet soy sauce which everything sits atop - makes for a nice balance to the scallion/ginger/chili/lime sauce. Did you have some chicken stock to enjoy with the dish as well? Simple, but if done right, a killer 'comfort food' dish.

LOL - When I initially scrolled down and saw the picture at very first glance, I thought it was sliced cow tongue! 😛

If you like mushrooms - you will love these... https://www.amazon.ca/Shiitake-Mushroom-Crisps-Lightly-Seasoned/dp/B07CY9GPN3 Addictive stuff. I get them at Costco in big bags!

Garlic Chives - make a compound butter with these bad boys, happy times. Marjoram - a fantastic, underappreciated herb. Fresh Curry Leaf (was mentioned earlier) - finally bought a plant this year, came back from near death and is thriving. Unreal flavour profiles. Fresh Bay Leaf - Another fantastic flavour profile, totally different than its dried form. Carrot Tops - Can be used in a salsa verde, many applications. Zucchini leaves - super tasty when sauteed at high heat, highly nutritious. 'Weeds' - I say this loosely, but there are a number of edible weeds which are not only delicious but extremely healthy - Wild Spinach and Purslane to name but two.

Well...you have managed to stump the largest alcohol buying power in the world, the LCBO - well done! A nonsense government run liquor control board, but apparently based on its search engine, '0 results' to be found for anything related to 'Sieggerebe', unfortunately. Sounded lovely, though.

They were really fresh (just came in this morning). I too love cheeks. Halibut are probably my favorite, but only available at a few locations around the city.

Ventured to my local Japanese fish monger...he had some gorgeous King salmon and wild ocean trout. with my favourite broiled hamachi collar King salmon tar tar served on

Gorgeous haul. Especially that Little Sunburst in the middle - save some of those seeds!

Love this photo!!! @chromedome - you are absolutely right, when you give the kids ownership in the planting and maintenance of the garden, their minds open up to the possibilities and often so do the taste buds! Case in point, my 2 year old (just turned 3) daughter loves watering with me every night, though I believe her real motivation are her 'snax'! She loves to pick off bits of cilantro (flowers, seeds, and all), dill, basil and munch on them - even more so, the ground cherries - finger candy for the kids. We were up at a cottage last week and I took the fishing rod, caught a few fish and my eldest (7) was thrilled to be able to reel it in, but more importantly, touch and hold it (I taught him about putting a thumb into the fishes mouth and holding it by the lip - he got a real kick out of that one)... Good times.

I suppose it could be subbed for basil as perhaps lettuce might be - but they bear no resemblance to one another from a flavour profile perspective... Shiso pesto...going to give Nonna a heart attack!

It is a fantastic feeling. And even better when your 3 little kids (under 7 y/o) all get excited and love it as well. That is indeed bark around the edge. This was a piece of wood I found at a friend's cottage that has to be 10+ years old (it sucked up a TON of coconut oil!) and I wanted to see what might happen and how things would fare in the long run if I left the bark on, as I like the look of it. I am not using this board for any raw meats or things that will require serious scrubbing, so I will not need to really submerge it or do any deep cleaning.... Bit of an experiment, we shall see what happens

95% garden sourced Greek salad (olive oil, feta & olives sadly not happening in this climate!) chopped on a new board I made!

Interesting! I was under the (clearly false) impression that the 'Italian way' to help adhere the sauce to the pasta ( and thicken the sauce further ) one was supposed to pull the pasta just prior to it being fully cooked and finish the cook in the sauce.

Sorry to hear about your dental woes - Curious however as to the reasoning behind placing the sauce on top of cooked pasta vs. not cooking the pasta in the sauce a bit (which is surely the Italian way to do things!)

Love it. One of the reasons I want to move out of the city. Finds like that. I will make do - for now! Interesting about the Jackfruit, as I have heard as you mentioned that many are using it as a meat substitute. Quite frankly I have no qualms with meat, in proper moderation - I just happen to love mushrooms (get a real good sear on them and they are very meaty-like!) and pulled pork sandwiches - while enjoying them often would be nice, this is a far healthier and arguably equally tasty option. The this slice of Black Krum (mine are Krum's - not Krim's!) was icing on the cake.

I like the Black Krims (thought it was Krum - Krum sounds way better anyways, so I will stick with that...lol) as well. They are a nice balance of sweetness and acidity. My favourites are certainly the orange varieties. The sweetest tomatoes you will find! Tonight I have assembled a Greek salad that is 95% sourced from the garden (olive oil, olives and feta...sadly; not so much!) Should be good.

Oh boy - testing my memory eh...lol Clockwise - large tomato with the cork are Gold Medal's The two purpley ones are Black Krum's. The smaller red/purple I believe is a black krum cherry cross of sorts. The long orange ones are from Israel (seeds smuggled back) - they are unreal, barely any seeds and super sweet. Round orange ones are Sungold cherry tomatoes, smaller-mid size red one is a cross breeding project of my Gold Medals to an Italian beefy fleshy tomato (also, smuggled back...lol, are we seeing a theme here!?).

Today’s pickage - pales in comparison to some of yours .... need to take a pic with of some of my other fun plants for yall 😉

Sorry - King oyster mushrooms. No meat was harmed in the making of said sandwich.

Excuse the sloppy presentation, the thought occurred to me mid way through that a vegetarian faux pulled pork sandwich can look quite appealing so long as the sloppy factor is present!😋

84km is a bit of a hike - even for a good tart! My pleasure. Wonder if they ship? I know some of their tarts are carried at some retailers - might be an option to check out as well?

So nice to see you ladies back in action together (albeit distanced!) One of the unfortunate things of having gone Gluten Free (due to a child with a Celiac diagnosis) is missing out on baked goods (breads, pastries, you name it). I will say however; if you are ever in the Newmarket/Aurora area, check out Maid's Cottage. They do a fantastic gluten free crust (dare you to tell the difference) and some of the most unreal butter tarts I have had!

Grilled lobster tails with fresh garlic chive/parsley butter. Lobster meat, fresh local corn, wild shrooms, garlic scapes - corn/lobster/wine reduction

Bet he slept well that evening!