MaryIsobel

According to a nurses that I spoke to, our local hospital that I was in, which is nowhere near the size of VGH, used to have menus before Covid. Apparently the food comes from Edmonton now! It wasn't inedible, just very bland and unappealing and no choices were given. That being said, the care that I received from everyone was top notch!

How fortunate. I have been looking for one Denby Baroque pedestal mug to replace one of mine that is chipped. I plan to leave my Denby to my daughter that loves it but don't want to leave her a chipped mug. I have seen prices, that when shipping is included, top 100.00 Cdn for that mug. I keep hoping to find one for about 1/2 that price!

Hopefully it works better for it's intended use than the one that I bought did. Piece of crap - I sent it to the thrift store after one use.

Full disclosure, I have done zero research on these but ifwishes were horses, then beggars would ride... https://www.tascoappliance.ca/home/kitchen/refrigeration/fridges/under-counter/ID-30C

During Covid I became very much more aware of "fingers in food." I starting serving mixed nuts with a spoon and all finger food with some means other than fingers for taking off the serving dish. Found these at Dollarama. I thin they are about 6 for 1.50. The ones pictured have survived numerous dishwasher trips and have no cracks or chips. I use them for charcuteriie, pickles, olives etc.

Sad but true; the best sub I can get for andouille in this one horse town is keilbassa. I add a bit of smoked paprika and fortuantely, most people that I serve gumbo to have never had the real thing.

Hashbrowns are not something I normally order in restaurants because they are never they way I like them; shredded, mostly crispy bits with a little bit of creamy potatoes here and there. I can very rarely make them the way I like in my own kitchen, so many variables. I also don't deep fry which I suspect may be the method for the ones I truly liked.

long, long ago...

I just paid 1.99 Cdn for a bundle of cilantro. In the peak of summer! Plus I know that I will only likely use half of it before it turns. I have tried growing it but it bolts so fast, it's hardly worth it.

Of course - I was thinking one thing and typing another. I meant sea bass, not sablefish.

I believe that one of my first profound thoughts was when as a child of about 5 or 6, I wondered why "hobos" in ther vernacular of the day, drank from bottles in brown paper bags. I asked my Mom and she said "I guess they think it looks nicer." That woman never uttered a mean word about anyone in the 45 years that I knew her.

Wow - what a gorgeous bounty - I'd be eating those around the clock.

Big silicone spatula fan too. For years I had Rubbermaid spatulas, going back to my wedding shower in 1998. Once I discovered silicone, I've never gone back.

My kind of wine glass - why keep gettin up to refill when you know that eventually you will drink the whole bottle?!

Black cod is in my top three types of fish: halibut, sablefish, black cod. Had not thought to try burnt butter (or brown butter) with fish, but I can taste the combo in my mind. Will have to scout out some decent fish. Thanks!

Looks like my kind of meal. Also curious about the cauli

Thanks - will check it out.

I had not heard of Swabian, I have now learned something new twice today - both times on eGullet.

Your meals are not only beautifully photographed but they are truly mouthwatering.

Certainly not an authority but I have done that and am here to tell the tale. I find by the time I have all the lids and rings on, the first ones have "pinged" and the rest continue to do so. We all have to judge just how "by the book" we want to go. So big disclaimer: Just sharing my personal experience.

I have never had a Zombie but now you have inspired me to investigate them. It will be payback for the time my husband surprised me, and believe me I was surprised, with a Singapore Sling. Sweet and nostalgic right? No. I have told hime 20 times about projectile vomiting Singapore Slings in my early 20's. He is a kind man, I guess he just blocked out my story and thought it would be a blast from the past.

Aren't those the best kinds of dinners? I love the chaos I guess.

63 years in and I still learn something every day. Thank you for that clear and succinct information. If I had a fainting couch, that's where I would be right now, thinking of your corn chowder with a "plop" of fresh lobster. I have had too much disappointing lobster (although I have had some good ones) that I am leary of buying or ordering it. I had great lobster in Nova Scotia and PEI but they are clear across the country so we don't get there often.

Found some perfect cherry tomatoes at a farm stand today and had feta languishing in the fridge, so yes, I made what is now known as TikTok pasta. I have to admit, it is really good and pretty darn simple. Snipped the last remaining leaves of my basil plant to add last minute - will have to replace it tomorrow. Served over rotini, salad on the side. The picture is post bake, pre mush. I seldom manage to take "plate photos" because I serve family style and well, I live with two men who are not at all interested in me photographng their food! It was a tasty dinner for very little effort on my part.

If I could get the quality of takeout that you do for the price you pay, not sure I would cook very much at all. Take out options here are few and far between; not good, not healthy and stupidly expensive for what you get!