TicTac

There's something about searing chicken thighs, sans coating, and getting a super crisp exterior (flesh included) that I love. Finally got the seasoning down on this carbon steel pan and its producing some nice results with very little required fat at the start of cooking (I used 1/2 tbsp of bacon fat today). Coupled with some cherry tomatoes from the garden, a creamy dill pickle potato salad and sauteed zucchini flowers - a nice (fairly) light summer meal.

Mashed, Fried, Baked, Steamed....and even raw!...oh potatoes, how I love thee - let me count the ways!

Send some of that rain down our way! Here in Thornhill we have somehow dodged every rain shower in the past week, even with these 40 degree (w/ humidex) days.

Love the east coast of Canada...haven't been to NFLD (closest was Nova Scotia) but have had many interactions with our newfie neighbours...some of the nicest folk you will ever meet. Have a blast, the seafood will be phenomenal!

They can be kept frozen even longer! I too do the same (I often will confit the cherry's and save them in their oil frozen for well over a year).

@Shelby & any other pesto makers. If you have access and are able, a mortar and pestle makes a far superior end product than a food processor ever could. I believe it has something to do with the way the cell walls are broken down which creates a different result. We noticed the same thing when making ramp oil and pesto years ago - ever since, my arm has gotten quite a workout!

The exact same reason why I only buy organic (our farmer is very proud of his somewhat bitten produce) and subsidize what I can with what we grow ourselves.

Kerry - Did you find that juicer at the bargain joint as well!? If so, (as you know) I am very jealous! LOL The search continues!

Perhaps 'strange' but I can assure you, extremely delicious... Sauce for the pizza is baby zuccini, 1 baby potato, 3-4 spring garlics and some green onion, all sauteed slowly, then braised with a bit of water. Zip it into a paste, add your best EVOO. Top with sauteed Zuccini flowers (deglazed w White Wine), caramelized garlic and onions and a bit of good mozz. Enjoy.

Too funny. We must be related (least surely your mother and I!) - I have a love of unique driftwood as well. I have a few pieces adorning our deck and have a bit of a collection for future projects/use. Either gorgeous rocks or unique wood - Mother Nature is the greatest artist!

I recall many moons ago some fried clams (with bellies) had near Boston harbor.... Oh man were they good. I need to get back out to the East Coast. Still the best seafood I have ever had was in Nova Scotia, Bay of Fundy. Those scallops....O my!!!! ----- Back on track to dinner! With summer in full bloom I am trying to use as much garden (mine) produce for our meals. It is a goal to no longer need the supermarket. We shall see how that goes. Tonight we had: Make your own Cold Rice Rolls - ingredients included: - Thai marinated grilled chicken; chopped (marinated in baby coriander seeds, onions, garlic, chilli from the gardoon - chicken, though not ours, would have loved pecking the worms in our garden!) - Shredded carrots - Lettuce - Mint - Thai Basil - Vietnamese Coriander - Pickled Onions Nuoc Cham & herb infused thai peanut sauce as dips. Kids loved it, I love that they loved it, and it was pretty good too

Sorry to hear that, happy to send you some tomatoes for some of your stone fruit!!! Also doing Husk Cherries this year, which are booming and the kids are just loving. Anything sweet that one can grow where little ones can go hand to mouth, is a beautiful thing.

LOL...yes, its called - No Pollution/Smog!!! God's Country!

Good lord... Has Kawartha Dairy not made it's way out East yet!? Our Ontario neighbours surely have no excuses! Chapman's....oy!

@Okanagancook - Do you pull the 'shoots' off your tomato plants? Were those started from seed inside or purchased? I started our tomatoes this year from seed indoors under a good LED. Stalks are between 1-3" and each plant has well over a dozen 'maters and the grape/cherry varieties are going nuts.

I will join you ladies with a nice glass of Soave Classico Perfect for this balmy S. Ontario heat! Cheers!

Mmmm pistachio almond cake - 2 of my favourite things. You are killing me here, Kerry!

That sign in the last post reminded me of when I used to drink beer - how AMAZING Delirium is! If they had that on offer....forget Guinness 😛

I laughed. Though I have never dined at Arby's - I can attest (and appreciate!) to their sense of humor!

Let me help with this one.... "American Processed cheese on a club is not a controversy; it's a friggin' travesty."

Looking good - minus those ghastly alien looking green sticks....your fantastically tempered chocolate is screaming in horror!

Not sure I have ever seen Pistachio flour (and organic, at that!)....very intrigued, I absolutely love pistachios...

Good call on the Argentinian shrimp. Besides the fresh (and exorbitant) BC Spot Prawns, those are the best I have had. Also, clean waters and far better fishing practices than the Chinese, I only buy these frozen beauties now.

I tried making some recently, came out very salty. This stuff is reasonable and extremely good.

What's with those rolled up cones on top of the rice? As soon as I saw those, I thought 'PP Tee Pee' (those with young boys, will know)!