MaryIsobel

Interesting - thanks. Although our waters are home to lots of jellyfish, I have never thought "I should take those home and eat them." When I was a kid, my sister got stung by a Persian Man-of-War and promptly passed out on the beach and required a brieft hospital stay, so I have always thought of them as predators rather than food.

When I read the menu, I thought "I bet he got the rabbit." I would have too.

Could you please describe the texture of the edible jellyfish? Is it raw or cooked?

I think turnips need some marketing! Such a great veg but they get so little love.

I probably would have too - I am a fair to generous tipper as I have worked as a server, as did my daughters. Too bad you are not close enough to share. We had 3 crabs between the two of us and I'm pondering what to do with the leftover.

Wow - that all looks lovely. We are having Dungeness tonight that my husband caught last night. Just steamed with lemon butter on the side, garlic bread and Caesar salad. Nothing better than fresh Dungeness. Does the "automatic 17% to ensure fair wages" bother you? I mean why print it, why not just add 17% to the cost of the food. Sorry, but curmudgeonly me really detests mandatory "tipping."

Frustrating bake today. Tried a different recipe for Hot Cross Buns. They didn't get nearly the browning desired but the internal temp was spot on and they feel very light. 6 for us, 6 for each of my daughters and 6 for our elderly widowed neighbour who loves any kind of baked goods.

The recent change to short cords ( like 12") drives me crazy. I have to put the appliances so close to the edge of the counter, I am always afraid they will get knocked or "walk off" the edge. My food processor before last had a retractable cord - was perfect.

Another that I had forgotten about. I made this a few times every fall years ago. We live in an area that produces cranberries and even has a Cranberry Festival in the fall.

When I am fortunate enough to find fresh poblanos (I love chili rellenos) often they are not much different heat wise than a green bell pepper.

Well, when I say quick bread, I think of something baked in a loaf tin, without yeast. The breakfast cake does look good but might be messy to eat in a car or at a desk.

Long before the chili and chocolate combo became popular, I found a cut-out gingerbread cookie recipe that had a good amount of ground black pepper in it. This was long before the internet and apparently I didn't write down the recipe but now I always add finely ground black pepper to my gingerbread cookies. Makes the ginger more gingery if you will,

Another that I had forgotten about. My mom used to make date bread; smeared with cream cheese and cut into fingers. Will definitely make this, thanks.

Oh - mango is a good idea. I usually buy a case to make chutney when they are cheap but never thought of using them in quick bread. Puree is a good idea too. I often use 1/3 applesauce/2/3 oil but never thought to use other purees. Great idea, thanks.

Thank you. I do make pumpkin but usually in the fall (and definitely with canned pumpkin!) Gingerbread is a great idea that I hadn't thought of.

Wow - thanks Kerry. So simple and I will think of Anna when I make it. Great way to use up bits and bobs of dried fruit.

I make a couple of loaves of quick bread each week. My nephew likes it for a portable breakfast and my husband and I have a slice with tea in the afternoon. I've made banana bread, cinnamon swirl, apple, pear... Just looking for something different.

Oh my gosh - I can taste those pears - with or without the blue cheese!

Love following you on your trips. I particularly love the photos of the Octopi. Now I feel bad for eating them!

So happy to see you posting again @Kim Shook!

It truly is a keeper

I agree on the cabbage. It is a winter staple here. I make a slaw with a vinagarette dressing that lasts for days, roasted cabbage wedges and like you mentioned, I use it in soup, stir fry or braised as a side. It is one of the few vegetable bargains left. We are having perogies and kielbassa tonight and I'll make sweet and sour red cabbagae to go with it.

I can think of a couple of North American politicians who would be behooved to use this as their platform!

I see a classic wedge salad in your future!

I'm sure it is even more lovely and inviting when the patio is open. I really was a great meal.