MaryIsobel

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.

This afternoon was our first foray into looking at areas that we would consider downsizing in. Stopped for a drink at a pub then headed home but decided we were hungry so as it was late afternoon decided to hit up happy hour at El Companeros: https://www.elcompaneros.com/ Two margaritas each, they are good margaritas, no triple sec but fresh lime juice. Appy size order of pork chimichangas for my husband and quesobirria tacos for me. Great food and reasonably priced.

I always bake it on a rack and I find that helps to make it crispier.

I halved the sesame oil - I just couldn't imagine using the amount called for.

Those are possibly the nicest looking mussels I have ever seen! Lucky you!

I appreciate you sharing your (trusted) knowledge. Thanks for taking the time.

Interesting - pretty minor difference.

All good tips - thank you. The Yaki Udon turned out okay, given that I have nothing to compare it too. My nephew proclaimed it excellent, my husband said it was good but a bit sweet. There were 2 tsp of brown sugar in the recipe. I have noticed though that my husband perceives the flavour of sesame oil as somewhat sweet.

I do have mirin, just not sure about the dark soya sauce.

Want to make this recipe for Yaki Udon with shrimp tonight. https://www.chilitochoc.com/yaki-udon-with-shrimps/ Neither grocery in town had "dark" soya sauce labelled as such. I struggle when making Japanese or Chinese food that is not too salty for our taste. I searched for this on Egullet and came up with this: ran out of the dark soya sauce, so I used molasses instead..not much difference in the taste. When reading about dark soya I understand that it is saltier than light or regular soya sauce. The recipe has regular soy sauce and oyster sauce so I am already concerned about the saltiness but molasses just seems wrong. Any suggestions on what to sub for the dark soy sauce? (Liuzhou, I can hear you rolling your eyes!)

Ah - wagon wheels. My grandma used to give us each one to have in the car on the way home from a visit. I'd forgotten about them.

Nice change from the norm. The potato in the picture is my husband's "put a lot of potatoes on mine" serving.

Going to make my take on these tonight: https://www.tasteofhome.com/recipes/shepherd-s-pie-twice-baked-potatoes/ I thought it was a brilliant presentation for cottage (because I will use beef, not lamb) pie. I will add mushrooms and do my own gravy-type sauce. While I have the oven on for an hour, I'll roast some beets to have with and probably throw in an apple crisp whlle I'm at it. Perfect fall dinner.

That looks great - II'll have a look at that recipe. I've always made angel food from scratch (cuz my Mom did) and don't find it difficult to make with a stand mixer. Years ago we had short notice for unexpected company so I bought a store-bought angel food cake to serve with fresh local strawberries and whipped cream. One of my daughters, about 10 years old at the time said to me after dessert "Mom, what did you do to the angel food cake - it tasted gross!'

Usually spinach. I mentioned that I live in a pretty small town and things such as esacrole, raddicio, mustard greens, etc are just too durn fancy for our stores!

Italian wedding soup and same-day foccacia. I like to use ditalini in wedding soup but didnt care to leave the house this blustery day so fine noodles it was. No complaints.

Oh - I wan't aware that they were lumped together. I'm sure you will do a stellar job of lessening the salt in your and Moe's diet. My daughter's fiance is a type 1 diabetic and I enjoy the challenge of working around a menu with lots of low carb things that he and everyone else can enjoy.

Do you have an aversion to MSG or a reaction? It gets a bad rap but it's in so many things that you wouldn't dream it was in as it goes by many different names. I keep some on hand as I find a pinch or two helps when whatever you're making just needs a little somethin', somethin'!

I would love that keg set-up as I am well known in our circles for asking "does anyone want to split a beer?"

Dinner is over and the S&B chicken went over well with my husband and my nephew - just a "I haven't had this in years" kind of dinner. The apple crisp and smoked gouda mac and cheese made completely from scratch went over just as well. My Shake and Bake craving has been satisfied and all the eaters were happy.