MaryIsobel

Fabulous find!

Thank you, we just buy the basic clamato so we can season to taste. I saw a canned Mango Caesar somewhere and immeditely thought "no thank you!' If you are feeling adventurous, I suppose you could make your own clamato...https://www.maricruzavalos.com/clamato-juice-copycat/ and introduce your Chinese friends to Bloody Caesars.

I'm really curious where you got 53 pounds of turkey carcasses!

That's the plan for the cook's treat!😉

Probably my fault for calling it a Caesar rather than a Bloody Caesar although I havent heard it referred to as such in years.

Nothing to do with salad. It is a Canadian cocktail, a Caesar or a Bloody Caesar - similar to a Bloody Mary but made with clamato juice rather than tomato juice. As my late BIL used to ponder "I wonder who had a drink of tomato juice and said "what this needs is a shot of clam juice?!" None the less, it is probably one of the more popular cocktails in these parts. https://www.liquor.com/recipes/bloody-caesar/

It's all about the gathering, I'm sure whatever you serve will be appreciated.

I used this recipe for proportions but added horseradish as it is manatory for caesars in this house. As caesars are often garnished with a pickled green bean, I add those on the side for the one non-tomato eater in the family. https://www.foodnetwork.com/recipes/bloody-mary-tomatoes-3504582

Couldn't find a TG 2023 post - It's upon us Canadians - US folks have another month to start thinking about it. We will be 8 for dinner tomorrow. We're having ham, we use to have turkey but as I host both TG and Christmas for the whole family, I found it dreary to prepare the same big meal meal twice within a couple of months. Today is prep day. Made my first ever pecan pie. The crust is more golden than it appears in the photo. Also poked holes in a pint of cherry tomtoes for Ceasar Cherry Tomatoes for an app. Looks murky due to the worchestershire sauce, hot sauce and horseradish that is added to the vodka for mascerating/marinating. They are drained, then served on picks with pickled green beans and Caesar rimmer for dipping. Wildly popular. We'll also have prosciutto/gruyere palmiers and bacon wrapped water chesnuts. Now I have to trim and halve a boatload of brusses sprouts which will be roasted with pancetta and finished with a drizzle of balsamic glaze. Then I'll roll out the pastry and make the filling for the pumpkin pie and put it together and bake in the morning. When that's done, I will have run out of excuses to not do the housecleaning which is my least favourite part of entertaining!

Al pastor is what has me hooked on pork of any kind and pineapple.

Thanks @blue_dolphin. The chili and honey grilled pineaapple is kind of what I had envisioned!

Way to think outside the box! I'll have peruse a few recipes.

I'm glad your are safely home and once again, thank you for sharing your adventures.

Tamarind drizzle is an interesting idea - thanks!

That pretty much says it all. I do like pineapple with ham, which is what's for Thanksgiving this year. I know there is a pineapple casserole that's very popular in the southern US, but when I ran it past the "Board" it didn't fly. I know I could grill fresh pineapple spears but was looking for something with just a little more "something." Our family is fairly adventerous (despite the naysaying on the casserole) and we tend to prefer savoury/salty to sweet other than for desserts. If it helps, the sides will be au gratin potatoes, green beans almondine, marinated vegetables, rolls, and assorted mustards

I am sorry for you. That is an abyssmal looking fish and chips dinner. As I know that you are originally from the UK, I'm sure you're ancestors are rolling in their graves!

I've never tried one - the description is interesting. Are they eaten as a sweet/dessert or as an appetizer type thing?

Looks like perfect risotto

I wonder if the egg whites cause the foam? I have never used a recipe that called for whole eggs in addition to yolks.

My lunch was leftover roasted butternut squash. While I love it with just salt, pepper and butter, I wanted to jazz it up a bit and my eyes fell on the chili crisp in the fridge door. I don't think I can ever eat butternut squash without it again. Not picture worthy, as it was microwaved on an Ikea plastic plate which has seen better days.

I'll be interested to hear people's opinions. My recipe that I've used for my last few batches and the one that I will use for one of the fillings for my daughter's wedding cake is Tropical Senior's microwave version. Absolutely foolproof. (And delicious.)

Thanks Shelby - I always appreciate a little slice of you life which is so different than mine!

I get a bar at Freshco - dark chocolate with candied orange peel. It's about 3.00. I have 2 squares a night and only those that I can trust know where I keep it. 😉

Shorter days make me feel a bit blue, but I do love the colour in the trees, the crisp mornings but warm afternoons, etc. I can relate to that blue feeling even though fall is my favourite season. I have turned my attention back to making bread and baking a whole lot more treats than we need!

What a great market! Belive me, we considered the Island for years but given that all friends, family, doctors, are in the Fraser Valley, it just doesn't make sense. Husband was/is an avid fisherman and that has all gone down the tubes. If they would just build a damn tunnel or bridge or some way other than ferries, we would move there in a heartbeat.