TicTac

I find good cheese is most enjoyed at room temp with a good baguette, some butter, perhaps honey, even a fruit or two. Oh, and wine. Cannot forget the wine. Worry not Anna, you are not imbibing alone! I have opened our red for tonight (2010 Palazzo Brunello) and am sampling a small glass.....purely for QC purposes, rest assured!

The pangs of getting old(er)....how embarrassing, it was me to boot who originally asked as well!

I am constantly trying to find a good method for noting the ripeness of these fantastic (my fav. as well) fruits....do tell more!

After reading all about it here, I noticed a Prime Day email and actually clicked the link (something I rarely do, dubious of the million additional emails I will receive from said corporation).... Maybe I am not going to the right location, but I did not notice a single item which I would consider 'deal worthy'! Are you folks seeing something I am not?!

I am buckled up and ready to go! Just got back from Port Burwell Provincial park for Canada day long weekend, you can have all the mosquitoes and deer flies!! Thank you ladies, always a summer EG highlight!!

epson salts for end-rot? Interesting - what is the application process? Love the gardening knowledge you folks are able to share!!!

Love the idea....but....Cold buffalo wings!? Oy Vey!

Timmy's French Crullers....mmmmm, so bad for you, but oh so delicious! My wife likes their sour cream timbits from time to time - I will admit, they are a close second!

Yes there are salmon to catch! How far are you willing to go!?

Or perhaps we could just include a Canada Goose -30 rated Parka as part of their citizenship ceremony!?

The term 'off the beaten path' comes to mind. I think this must be a far removed uncle of said path, because it has been beaten many times from the looks, but the path remains, amazingly! Love the blog - thank you. Living in Ontario, it is so nice to see other parts of our beautiful country. NFLD is on my list, having been to NS, I can attest to the awesomeness that is the Canadian East Coast (especially the people and the food!!)!

They prefer darkness, but every 12 hours or so the sun appears; for a time....

Sorry to be nitpicky, but I am guessing/hoping that you also toasted your rice to full translucency before de-glazing?! Never made stock with pea shells, really like the idea though.

I do recall hearing about determinate vs indeterminate tomatos before; though I admit I have no clue where mine fall. I am growing varieties like green zebra, cherokee purple, black krim, goldie & orange sun gold. Also in southern Ontario - similar climate to yours, I believe...

Ken - Your gardening knowledge is impressive. Clearly some experience from the 'past' Question, I have some Heirloom Tom's in the ground which are about 1 foot tall but starting to flower - I had never until you posted this though about pinching their flowers to promote more growth and less fruit production (yet) - though this is the nature and no manipulation of light cycles, so not sure if it would be wise.... Would like to hear your (and others) thoughts...

Not just butter in the fountain, but cream and seafood stock too! Nasty. Just give me the lobsters. Keep your butter-monstrosity!

Sad indeed. I feel for those who are left with no alternatives (to them, at least) but suicide. I do not want to imagine what they must have felt to put them in that place. I feel even worse for those they left behind. Having gone through this very recently with a drug OD of a BIL (38) who left behind 3 boys under age 10. Sadness, soon replaced by anger and more sadness. Unimaginable.

Bay of Fundy is a gorgeous piece of the country. I remember staying at a beautiful hotel right by the Bay, it was almost castle like - years ago. I also fondly remember the best (and freshest!) scallops I have ever had.

But you have the Ocean!

You Southerners are lucky with your early (or constant) produce! Looks great. And Ken, those are going to be some expensive strawberries! Up here in Southern Ontario, we have thus enjoyed: - Various types of lettuce started from seed in early May - Garlic Chives - Asparagus - Ramps First snap peas of the year showed up from my local farmer, so that is always exciting... Oh, and young spring garlic....one of the loves of my life!

Either your '?' key is broken or you are a SuperMario Flame Throwing Hooded Munchkin of very few words!! Perhaps the query should read - 'What is the best cutting board with my knives edge best interests in mind'?

FWIW - those would be Betel leaves. Traditional wraps for beef in Viet cooking. Great stuff. If you are ever in Markham, give 'The Pho Restaurant' a shot, husband and wife run front of house, mom and aunt cook - best Vietnamese I have had in the GTA.

Vegan, vegetarian....potaYto...potAto!

I am assuming that the flavour increases via dehydration? Sounds interesting. Almost like a vegan botarga!

Preserved yolks...interesting. What use for it? Lately in our house it has been ramp season, so lots of pounding with the mortar and pestle (a far superior product than the blender) and good olive oil. So far, 12 jars have made their way into the freezer.