MaryIsobel

You're an amazing Dad. I hopee Charlie appreciates all your efforts!

I think your husband and mine might be long lost brothers

Jumped on sourdough bread during Covid. I've baked bread for years but had never done soudough. I like the taste of sourdough but honestly the babysitting got to me and now I normally just go with a classic french loaf, or a no knead boule made in a dutch oven or foccaicia. Not that I would ever turn down a loaf of sourdough - especially if it were enjoyed in San Fransisco. As a kid, when I was 9, we sailed from Vancouver to Southampton and stopped in San Fransisco. My mom was insistent that we found sourdough bread, so that and a few other things were are picnic before getting back on the ship.

I too thought the "commercial mayo" myth had been debunked.

Looking forward to your review although I cannot abide the thought of the ones with "warts." I have to avert my eyes when I see them on display!

Looking forward to which you prefer. There are more and more types of squash that I haven't heard of around here these days.

Love puttanesca and have put it on chicken and fish as well as pasta. I like the addition of zucchini and the chickpeas are a great idea for a veg version - thanks!

That sounds heaveny!

Fresh sockeye has spoiled me for any other type of salmon.

We have always had spinach as a stand along veg. Steamed and then sauteed with garlic and a bit of butter. I find that the butter cuts whatever that is that coats your teeeth when eating spinac.

Looks delicious. Sablefish is my next favourite to halibut! I find ling cod to be very similar in taste and texture so I love that too.

Wow - that looks fabulous - peaches are just coming into their own around here so will definitely pick up some proscitto.

My favourite ice cream is Maple Walnut - maple is obviously a big Canadian product - and almost all of our neighbours have a walnut tree on their property - hmmmm

After baking - they won't win any beauty contests

I tried a recipe from Half Baked Harvest; Brown Butter Raspberry White Chocolate cookies. Our son-in-law to be loves anything with white chocolate and raspberries. I've never been a hugs fan of white "chocolate" but he is such a great help to us - I like to keep him happy. The flavour profile was great - browned butter and raspberries, yum. The recipe needs tweaking; I flattened the cookie balls a bit and then slammed them on the counter after baking but they remained a bit puffy. Worth experimenting with for sure. Before baking:

One of my favourite desserts - my daughter bakes me on every year for my birthday.

If only they would come to Canada. There was a business in Vancouver years ago that sold TJ's stuff at inflated prices. I think it was called Pirate Joes's. Anyway - I guess TJ's shut them down with a cease and desist. Fair enough. There is one in Bellingham WA, which is about 40 km from me - I used to go down two or three times a year. Now I'm standing with my fellow Canucks, trying not to spend any money south of the 49th. Hopefully I will wake up and this has all been a bad dream....

I would love to have breakfast with you - every day! Between your unique breakfasts and your personality, it would be a wonderful meal!

I was really skeptical the first time I made risotto in the instapot but I have never looked back. Once it is cooked, you can turn on saute for a minute if it's to soupy but I've never had that problem. Once the parm and butter are added at the end, it is pretty reliably perfect.

https://www.themediterraneandish.com/shrimp-risotto-recipe/

Brilliant idea. We love risotto and since I dicovered making it in the Instapot we have it a lot more often. I usually make mushroom or lemon and shrimp but never thought to use it as a means of cleaning out the crisper. Thanks for the idea.

We too have a large free standing tub that no one has bathed in since my daughters left home 5 years ago. I woud love to get rid of it and have a large steam shower with a big bench instead!

A perfect summer lunch!

I don't mind where they're from as long as they are close to the real deal as I hear so much about them but have never seen them for sale here. I find a good supply of poblanos around here - some are even grown in Canada. I love chili rellenos so that is what I use them for most. We are slowly getting more and more Mexican ingredients as our Mexican population continues to rise. A couple of years ago, I looked for tostadas and they were non-existent, now they are in every grocery. Same with prepared molé sauce. It's a sign of the times and I'm liking it!

I was gobsmacked this morning to see Hatch Chiles at our local supermarket. Product of California. Trying not to buy US stuff (sorry) but I make the odd exception. I didn't buy any yet - I need to have a plan for them. So do you all just roast them like regular chiles and then freeze them?