MaryIsobel

That information makes it even more appealing as my daughter and her finacé try to avoid gluten.

I have the same tart pan and I have peaches... thanks for the idea.

Not impossible, just not truly authentic but as long as it tastes good to you and yours, that's all that matters. For what it's worth I never use okra because it is not readily available here and few people even know what it is. Just call it "My Interpretation of Gumbo."

Appears that 4 cups of broth (along with the acculated chicken juice) was just the right amount. It was heartily inhaled by all. And I have made notes for next time!

That's what I ended up doing regarding the broth. We shall see. I have never found the breast to be dry as it is cooked with a lid on. I'll post my results as well as adding them to my notes so I don't have this dilemma six months from now!

Those look pretty darn professional and your timeline for proofing works a lot better for me than AnnT's (who I am convinced is part owl!)

Life in the zoo continues here. Our nephew lives with us, another nephew (first nephew's brother) is crashing here for a bit to escape the evacuation alert at home. My daughter, her boyfriend and their dog Freckles, will be moving in tonight for two weeks until the tenant vacates the home they just bought. Long story short, I am looking at/planning meals that will serve 6 - 3 of whom are pretty hearty eaters. Tonight I'm making Chicken in a Pot with Lemon Orzo, a Nigella Lawson recipe. I have made it at least twice in the past. Scrolling throught the more recent reviews, I see people saying the amount of water (I use low-sodium chicken broth instead) is too much. I don't recall if that was the amount I used previously. Our gang is pretty easy going and if I have to serve it with a slotted spoon for the orzo, so be it. Just wondering if anyone else has made it with these proportions or has any input on the amount of liquid. https://www.foodandwine.com/recipes/chicken-in-a-pot-with-lemon-orzo

Musty is a very good description!

What a great idea - looks fabulous. I will join you in the no white pepper camp. It has always tasted off or weird to me, can't even describe it

I can think of nothing better than a perfectly ripened peach.

I can just taste the green goodness of that - how inventive!

The ultimate summer meal, executed beautifully.

Haha - I think "pleasant" is a throwback to "blind" dating. As in "Tell me about him - well, he's pleasant"

It looks really lovely - great crumb. Nor sure if "pleasant" is a recommendation though...

Corn cobs stripped of their kernels were one of the first "gnawing food" that we gave our girls. They were probably somewhere between 6 months and a year. A single bare corn cob would keep them content for at least half an hour!

Oh, dried apricots are a great work around. I have been so disappointed with the stone fruits that I can get the last couple of years, under ripe and never ripen, or mealy... I bought a box of 7 peaches for 10.00 from a local stand recently. Our area does not grow peaches so I suspect these were from the Okanagan but they were the peaches of my childhood memory. Eaten over the kitchen sink, juice dripping down your arm.

When I was a kid and Mom was canning all day, we knew that either Dad would take us to A&W or it would be grilled cheese for dinner. I considered both a perk of canning days!

That looks like a spoonful of summer. My mom used to make apricot pineapple jam that was delicious but we're not big jam eaters so I haven't made it yet. Apricots will be in full season here soon, so I might just break out her recipe.

Lovely! I can just taste it, will have to try that soon. My sister who will be visiting soon is a big goat cheese fan. Me, not so much. I will make this for her because I know she will love it.

My evacuee nephew (from the Okanagan fires) came to spend a few days with us. His is quite interested in cocktails and the making of so I knew just where to take him for an afternoon treat. There is a farm to still distillery a couple of miles from us. They have a lot of unique spirits and a few different tasting menus. Nephew and I opted for a coctail flight each. He had an Old Cheddar and Apple Butter Grilled Foccacia sandwich, I had a warm pretzel with mustard. Everything was top notch. Nephew had to buy a couple of the Dill Pickle Vodka tasters on the way out. https://rootsandwingsdistillery.ca/

Not as bad as I had feared although not the beautiful specimen that it could have been. Our guests tonight are a bachelor friend of my husbands, who truly appreciates anything home cooked and my two 20-something nephews both of whom apparently have hollow legs.

I shall never again roll out the pastry for my peach galette and neglect to move it to the parment lined baking sheet before filliing it. I was quite happy with how lovely it looked, one of my better attempts, then realized I would have to transfer it to the baking sheet. I tried a number of double cake spatula maneuvers before basically scrunching it together with my hands and plopping it on said sheet. Of course all of that caused the pastry to warm up. Into the freezer it went for 10 minutes. Just looked at it after the initial high heat bake and it's not looking pretty. I evision it being served it dessert bowls...

The smell is the tough part about smokers for me. It's fabulous if you are driving by but if the smell is making it's way into one's house for several hours, that's a different story. Husband likes to smoke fish, chicken, cheese, brisket , ribs... We keep all the doors and windows closed but I swear I can still smell it upon entering the house a couple of days later.

I would leave my husband for the day to shop at Trader Joes. As much as he loves to eat, his idea of the cost of food is stuck somewhere in the 80's!

Once again so sad that there is no Trader Joes in my part of Canada. There is one about about 1.5 hours away but involves crossing the Canada/US border and being (possibly) restricted to what and how much you can bring back.