MaryIsobel

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.

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.