TicTac

Sad to say, if you do in fact come back positive for Celiac, you cannot ingest *any* gluten, be it at the detriment to your future health (you can read about what prolonged gluten exposure can lead to for someone with Celiac). Once confirmed they will want to see your stomach lining heal and your numbers come back to 0 - meaning zero gluten. Any exposure subsequent to this will cause (most likely) severe reactions. My little guy sadly had his first major exposure after an egregious oversight on his mothers part (poor girl felt absolutely horrible) and was throwing up for over 2h, could not keep liquid down, had to take him to the ER to get a strong anti-nausea and get him hydrated again. Happy to help should you wish for any further insights/advice based on our experiences thus far.

Cod Cheeks....oh my, be still my heart! Slightly surprised that it did not make an appearance! Fish cheeks of any sort, how I love thee....

Jewish Rye?!? What prey-tell makes your Rye, Jewish? Has it been snipped???

If I could give 2 'reactions' I would - thank you for the kind words and sorry to hear about the environmental challenges. I recall you mentioning the same thing in the gardening thread. Here in Ontario it is the opposite, it has been too hot for basil plants and they are bolting sooner than usual. I usually try to time them so they are peaking during tomato season, but that did not go as planned this year!

Interesting. Or perhaps is not as strong as kosher or pickling....due to its unrefined nature? Experimentation is needed.

Interesting. I have never seen a peach that has (what appears to be) smooth skin. Every peach I have seen (and we have doughnut peaches here) has a soft fuzz. This almost looks more like a flat nectarine!

That lunch looks absolutely awesome! I could so go for a bowl (or three) of that chowder right now. This really makes me want to take the 3 youngins' on a road trip out east. Then again....10 hours in the car with 3 little rug rats under 7 y/o...............

Another dinner post, sans pictures (apologies). If only there were a 'Post to EG' button from my ipad! Room temp broccoli soup (garden pesto added part way through). 95% garden grown dish of - Zucchini noodles, served with a sauce of various colors of cherry tomatoes, young garlic, bunching onions and topped with a roasted cashew pesto (a recent find, which I believe might even be superior to the pine-nut version). Cashews, olive oil, and cheeses - the other 5%!

Figured I would pop in here with a find - @Shelby reminded me to make pesto with her post above, so I did. Unfortunately no pine nuts at home, so I substituted roasted cashews, and I have to tell you, I think it might be even better!!! Question for you pickle makers out there... When creating your brine, do you add any vinegar do the liquid, and if so - how much? Furthermore; an interesting discussion came up between my uncle and I (one of the people who I learned much of what I know about cooking from) as he noted in his experiments as of late that he believes KOSHER salt is required for proper preservation and sea salt alone will not suffice. Not sure if anyone has any thoughts on the matter...

The one place I get it from occasionally does it with green onions, msg (my guess) and some chili. I do not believe it is blanched. They so a similar preparation with thinly sliced tofu skins - that prep has chili oil as well.

In Chinese cuisine, particularly at dumpling houses (perhaps it is a Northern thing) you will often find shredded potatoes (raw) with some type of salty dressing on them. Often quite tasty.

I know 'Canner season was about a month or so back. Not sure exactly, but you are in the right place if there is anyone who will know! Have a great time, thanks again for taking us along with you (it is much easier on my wallet this way!)

Agreed - I would be in for a dip daily and nightly! Sunsets are indeed a special thing. One of the very few things I miss from living at our loft at Yonge and Sheppard on the 20th floor facing North / East / West - the most unreal sunsets.

Maybe your moose had some IBS...the ones we have seen camping are a very large version of rabbit turds - well formed nearly golf balls. Back on track - that is so upsetting one of your meals was a dud, and some nice local fish to boot! Curious to hear about shellfish reports (assuming you enjoy these items!)

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