TicTac

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.

Sounds awesome. And it is always enchanting and mystical to wake up deep in the woods surrounded by nature.

Why anyone would want to use a heavily processed product vs. a lump of fire treated wood is beyond me. Who knows what garbage is in those briquettes! I use a lump charcoal from Argentina. Great stuff. Sometimes I will toss a piece of cherry wood for smoke, if so desired.

Question about those crab apples - A neighbor has a tree with tons of them, I tried one, but as mentioned, it is SO tannic - what's the point and how does one defeat said tannins!?

Carrot tops in a pesto - very good for eyes. Zucchini leaves - great nutty flavour. Beet greens - I added all the leaves and stems to my last batch of borscht which turned out awesome. The list goes on, but good ideas in here for sure.

Only comment to @dcarch's points - from what I have read so far, copper is a key element.

I wondered about that as well....why not though? Theoretically it is taking the 'good stuff' out of the air around us and channeling it into the soil, in your case, coco....listen, its a bit out there to begin with - worth a shot, at least! I will put a few into a couple of my raised pots next year and compare the same tomatoes side by side, see what happens...

Amazed that our resident hydro guru Ken has not heard of this! 😛 I stumbled upon a youtube video a couple years ago and was intrigued, have not tried it out myself (working on a no till organic self sufficient raised pot garden which has turned out great) but if I ever get out of the city with some land, I will experiment for sure. I think more research and scientific side by side testing needs to be done, but from what I have heard, it is certainly intriguing!