TicTac

Great for transplanting, those solo cups do not hold a root ball long! I figured it was one of the two. If I did not have so much shit going on IRL now I would be firing up my 400w LED and grow tent and start pumping out some herbs etc.

@KennethT browning/curling leaf tips due to stress from transplant?

As always, great photography and equally so subject matter. Wish you had gone to the butterfly sanctuary (but that just might be my jam and not yours!) though. Thanks again for sharing.

VERY similar looking to kaffir lime leaves... How pungent are they?

Makes sense given the use of Kaffir lime leaves. Though I would not want to EAT them, as they are quite tough. As a flavouring agent - could be excellent, esp for tea's and even soups.

The Sartori ones are really nice too. I like that one and their sauv blanc (I believe it was, or some other white varietal) Not surprising Costco has PL'd it. Often see the snowdonia, never tried them. As far as blue goes - @Anna N and I were always on the same page, St Agur wins that battle!

Can't blame her for not having blueberries locally. Nothing wrong with a fig gastrique.... I would say better than just jam as the vinegar component will help to balance the richness of the Foie. But I would not want you to insult your mother's cookery!

Perhaps they are giving you some clues to a potential sauce. A blueberry gastrique would work quite nicely with seared Foie.

Like Bruce said, @heidih was always sharp and witty. I always enjoyed her unique perspectives and our shared fondness and love of nature. Certainly will be missed in these parts (and others). May her memory be a blessing to those she knew and always in ones heart.

Rib eye and NY strip w red wine and porcini sauce…crispy taters and eta…slightly over cooked beans. Nice Chianti in the glass. No complaints.

It is (and a heavy beast at that, estimating 3-4kg). As are the Buddhist sculptures behind it.

Love elephants and sculptures- that’s a great one, ken. here’s one of my guys, always at the back door watching out (supposed to be good luck etc etc)

mexican lasagna local Japanese fish monger had gorgeous bluefin - ginger and bonito infused soy with snow touched chives - served with tobiko and rice

White asparagus carbonara

Great Show. Matty (who @paulraphael mentioned) is a smart, smart man. Hilarious too. He has a lot of entertaining youtube videos of himself cooking.

Another tip to help with rooting and avoid rotting, dip the cut tips in ground cinnamon, it will aid in numerous ways.

So sad. I have had so many nice chats (both private and public) with Anna over the years. She had a wicked sense of humor and certainly would not shy away from a debate. She will be missed - sending our best to family and friends.

Do those nights tend to coincide with 2+ Mai Tai nights?! 😋

Wife took the kids to MIL’s - had a night to myself, so steak it was! 6 week dry aged rib eye, fried green tomatoes, purple mashed potatoes, lambs tongue (wild spinach), Malabar spinach, porcini reduction

I suppose with the traditional 'warming' liquids one requires while sleeping outdoors *ahem* - that anything might be....possible. I have been known to jump into Algonquin park lakes in late May with the proper....motivation! 😛

Listen, I eat ketchup with scrambled eggs (as I know you do as well) so I have no place to comment. It must be a Canadian thing... Then again, neither of us are as bad as a friend of my grandfathers who told me stories of his buddy putting ketchup in his coffee at hunting camp.... 🙄

On the fish, or the chips?! Chips, no qualms...fish - highly questionable! There is a fantastic spot called Old Yorke on Laird just south of Eglinton, if you are ever in the area. One of the city's best.

Wahoo or Grouper....yeesh, talk about a tough decision. 2 of my favourites. I think I would have gone with Grouper, or more likely.....one of each! lol

Always enjoy your travel vlogs! Looking forward to this one!!! Thank you.

A few recent meals - My sons favourite mango salad at a great Vietnamese spot gluten free lasagna the makings of chicken soup braised kanpachi collars, seared ‘blood line’ and king salmon belly big ass taco salad! my ‘shopping list’ for my awesome sister in Paris for my favourite unpasteurized goat cheeses…I would do some damage at that store.