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Fraser Valley, British Columbia
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Good to know. As much as love Mexico, I do miss my white wine when I'm there. I have tried some Spanish wine from Chedraui, but last year sent my sisters a picture of a bottle of wine with one drink out of it and told them that "this is how bad the wine is - I have had this bottle for a week!" Funny but Mexico is one vacation where I drink very little.
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We buy farm eggs from neighbours. 6.00 CDN/dozen. No shortage,
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Using cottage cheese instead of salad dressing is brilliant. I usually just eat it with fruit or tomatoes and basil or spread on toast with lots of pepper. I really, really like cottage cheese - always have.
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Welcome from a fellow Canadian. We are very familiar with the Island - lots of friends and relatives there. My husband landed in Ucluelt from Ontario. He fished commercially for a year or two and then realized that that life would kill him early!
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I have two mister bottles - one for olive oil and another for vegetable oil. I bought ones for my daughters for Christmas; you can either pour from the spout or mist. No idea how long they will last - but they weren't expensive. They were from the big A.
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You are a force to be reckoned with when it comes to cooking!
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I buy the 10 calorie/cup cranberry cocktail and mix it 25% juice/75% water - definitely drink more of that than plain water. Yesterday I found a SunRype mango/passion fruit 10 calorie juice and that was a nice change.
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Thanks - now I have no need to eat for the rest of the day
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I haven't posted in a long while on this topic but I have been cooking. I just never think to take pictures until it's too late and since Christmas my husband and I have been eating like paupers. Tried this tonight in an ongoing effort to clean out the pantry and freezer. Served with a salad, it was a very enjoyable dinner. I cut the recipe in 1/2 but it still would have served 6 in my world. Not a problem - just another meal for another day. Just tossed a few Swiss cheese slices on top as yesterday I used all the bits and bobs of Christmas cheese to make fromage fort. https://www.halfbakedharvest.com/one-pot-creamy-french-onion-pasta-bake/
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Very good advice about the canning jars. They are also much more effective at keeping out bugs!
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Wine gums were a relatively cheap confection when I was a kid so I chose them often. Definitely not comparable to gummies - much chewier but not as sticky in the teeth as gummies. Now I'll have to seek out a roll (that's how they came when I was young.)
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Gorgeous looking loaf. Roughly, what ratio of white to ww flour did you use? I've tried to recreate the "brown bread" that was served with soup in Irish pubs. Most pubs in the Repbublic (I haven't been to Northern Island) always have a seafood or fish chowder and a creamy vegetable soup on offer.I don't have access to the wholemeal flour they use in Ireland and I'm sure that is the difference. I've made a few attempts using the white/ww flour combo in different proportions but haven't got it quite right yet. I was planning on trying a bit of oat flour (rolled oats given a few spins in the food processor) and a couple of tablespoons of bran for my next attempt. All versions have been edible and enjoyable but just not right to my memory.
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The spinach dip was a bit of a b***h to clean up, but when the greek yogurt hit the floor, it was Charlie Dog to the rescue!