MaryIsobel

24 - 250ml jars (that's half pints for those who don't do metric) of salsa. Our tomatoes are still green so bought a case when we were in the Cariboo last week. For anyone who is counting, the picture shows 23 jars, as the one and only that did not seal is in the fridge. I was impressed with the sealing rate as this was the first time I only washed and dried the lids (as per the new instructions) and didn't leave them to soak in hot water as I have always done in the past.

Definitely much easier to eat. As mentioned, I toasted the 2" chunks of bread, tossed them on top of the soup, smothered them with some shredded mozzarella, then slices of Swiss and popped them under the broiler. While eating it, my nephew said "why has no one ever thought of this?" I assured him that someone had, as it was not my idea. He thinks it should be the only way french onion soup is made now.

Making French Onions soup for dinner tonight since I bought a lot of onions yesterday at a farm stand and had a bunch of beef stock in the freezer. I usually use a combo of Ina and Julia’s recipes and adjust the booze to whatever I have on hand (today it's sherry and white wine) but was browsing around this morning and came across what I consider to be a genius idea. Instead of that one big slice of bread, which is hard to break up with a spoon, cut the bread into 2” cubes, toast and proceed as usual. Should be a lot easier to eat with a spoon.🤞 I'll report back.

I remember those ittle animals hanging on on the side of my Shirley Temples. The Keg Steakhouse used to use whole spiced crabapples as a garnsih - I had forgotten all about them.

"I'd rather fight than switch!"

I too have noticed this. Every once in a while someone will mention a "cute commercial" and I never have any idea what they're talking about. I am really loving my commercial free world.

So interesting to see everyone's dinner/supper times. Given my druthers, I would like to eat at 7 or 7:30 but DH is an early to bed, early to rise guy who is fairly active all day, so that would be too late for him most days. When we eat out with or host friends, we are likely to eat around 7:30. Apparently I have done interminent fasting for many years unbeknownst to me. I have no desire to eat early in the day. I usually have sort of a breakfast/lunch around 11 and then nothing til dinner around 6:30 and then usually nothing before bed time. If I'm hungry later in the evening I will have some fruit, occaisionally a cookie or a square of dark chocolate.

Just read something that stated that the average dinner time in the US is 6:22. That is in line with when we eat, although we are in Canada. I aim to have dinner by about 6:15 but depending on the day and the weather, it is sometimes as late as 7:00 or 7:30. ShareSaveCommentEditDelete

Me too - until I bought a little square plexiglas cube to sit it in. I think it was meant for cosmetics, I got it from Dollarama.

I think my knuckle julienning comes from my frugality and not wanting to waste that last little stub!

It was a great little investment. I do however wear a no-cut glove on my hand that is holding the veg, as I have julienned my knuckles more than once before using the glove.

I have a julienne "peeler" that works like a charm. It is deadly sharp and does a great job. Mine is very similar to this: https://www.amazon.ca/Sunkuka-Julienne-Stainless-Cleaning-Vegetable/dp/B01LYWRRIT/ref=asc_df_B01LYWRRIT/?tag=googleshopc0c-20&linkCode=df0&hvadid=292955320285&hvpos=&hvnetw=g&hvrand=5854034741885585706&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001524&hvtargid=pla-313536859093&psc=1

My dog likes to zig zag down the stairs in front of me when we're going out. He'll also stop suddenly to make sure I'm coming and I have narrowly escaped a fall down the stairs many a time. I repeatedly tell him that he's literally going to be the death of me!

Well, it tasted great and I really like the chunks rather than slices of peach but it didn't slice terribly well - not horrible but no where nearly as neatly as @CookBot's pie. I will track down some ClearJel.

Thanks - that's the spin I'll put on it. Your consistincey of your pie is what I aspire to.

Here it us just out of the oven. Ended up using tapioca flour/starch, we shall see. Made the apparently unwise choice of using demararra sugar to sprinkle on top as I was out of sanding sugar. Won't do that again, as it looks like burnt bits. I'm sure it will taste fine. Will try to post a pic of a slice but it is one of a couple of desserts for a family gathering so maybe to hectic to take photos.

I will have to check out ClearJel but I'm just about to start the pie. Going to use a recipe from Sally's Baking Addiction because I like the idea of using chunks rather than slices of peaches and I find her recipes to be quite reliable. Her recipe uses flour OR instant tapioca. I have tapioca starch and apparently the two are interchangeable. I'm a bit afraid of tapioca due to childhood trauma of having to eat "tapioca pudding." The texture was gag inducing for me. So many recipes give a range of amount of thickener "depending on how juicy your peaches are" but that is crazyily ambiguous in my opinion. I like some texture left in the peaches and the chunks vs slices seems like a good idea. I'll try to take a picture of the finished product.

I mke a peach pie or two exactly once a year and don't really have a go-to recipe. As such, I don't remember if I used cornstarch or flour last time. Ina uses both, NYT uses flour. What's your preference and why?

My daughter is an ER nurse, and always had a roll end in her pocket when she came home. She doesn't live at home anymore but it is my favourite for labelling freezer containers. She just saves me the bits and bobs that would normally be thrown away.

Molly Baz of Bon Appetit uses copious amounts of salt and claims it is necessary. I woud like to taste one of her dishes to see for myself.

I make batches of homemade tomato soup when our tomatoes are prolific but I have no issue with C's tomato soup and grilled cheese, it's my go to when I can't think of anything else. I recently saw a blurb somewhere about cutting your grilled cheese into 1" cubes after grilling them and using them as "croutons" in tomato soup. That fit really well with my tradition of having tomato soup in a big mug when I'm feeling punky.

Thanks Ann. It was good to be back after almost three years. I have visisted the Island, mainly either the Qualicum Parksville area or Ucluelet/Tofino almost every years since I was in my early 20's. All areas are growing development wise, but I find that Qualicum has held onto it's small town charm.The weather was perfect while we were there.

Yes, the eagle sculpture is driftwood, we have seen a few lovely examples of this type of work on the island.

Thanks FauxPas, it is 7:00 and we are still not terribly hungry, so mulling over ideas over another cocktail.

Left Qualicum Beach this morning for a night in Courtenay after indulging ourselves at the Kingfisher Spa. Had a late brunch after the spa at the restaurant on the grounds. Grilled tomato and avacado eggs benedict for two of us and my other sister had butter poached crab and smoked salmon benny. The potatoes were interesting; obviously deep fried and the inside was roughly mashed, quite rich potato. It was all very good but for the first time in years, I had to ask for salt. I think it may have been left out of any part of the eggs benedict. My sister who had the seafood one said hers was fine, but my other sister who also had the tomoato and avacado also found it underseasoned. Minor. A glass of wine topped off a lovely meal. The spa is right on the ocean and as the accomodations are at a lower elevation than the spa and restaurant, the have covered the roof of the accommodation with sand and driftwood. It's not hard to imagine that that is the beach. Not sure what's in store for dinner tonight, still looking at options.