MaryIsobel

Can I post more than one stupid mistake? I hope so. Started out with my pork butt yielding way less than I expected. Okay not really stupid, I can deal with that. Started on my mac and cheese (this is a dinner for my nephew who is turning twenty-five. There will be 8 of us but the three mid-20's guys apparently all eat for two.) My mac and cheese is the serious eats recipe using sodium citrate, I've made it several times. Well, this time it turned out like cheese water with strands of cheese. I had the sodium citrate out, and then put it away which is my loosey goosey mis en place method. Now I am doubting myself as to whether I added it before I put it away. McGivered it somewhat, by straining out the watery part, saving the cheese strings. I know I should have just started over but it was nearly 2 pounds of old cheddar. Mixed it all up and will let it sit and decide if I saved it or not in a couple of hours. Thank heavens, I had not added the very dear Gruyere that I splashed on. Then nephew (who is staying with us and for whom the celebration is) came up and said that he was feeling really unwell so would stay away from us for the time being. Texted my RN daughter with his symptoms and she says that it sounds like RSV, which her partner has recently come down with. So party of 8 could potentially be a party of 5. Oh, and did I mention that I cut my thumb on the lid of a can? I thought it had stopped bleeding but just realized that I had bled on the fabric that I bought to make my daughters aprons for Christmas. Perhaps I will retire early and start again tomorrow.

Started with an 8 pound butt, yielded 3 pounds after pulling. I was aiming for four pounds. there wasn't a crazy amount of fat, quite normal amount in my experience. Sent husband to the store for another 3 or 4 pound butt. I have always counted on about 50% return from the raw weight. It is gorgeous pork but the yield was a bit disappointing. I used the overnight cooking method as my husband wasn't availble to smoke it. Wonder if that was the difference? I've used the overnight method before and was sure that I got the desired 50% yield but never made notes. Just curious what others count on re weight vs. yield. Picture is the butt going in.

Somebody Feed Phil is like Mr. Rogers but with food. I like him and the show - no guilt involved.

Cranberry curd tarts are on my menu for Christmas dinner. First time so I'm anxious to hear what you think. Happy Thanksgiving!

Here is the recipe from breakfastfordinner.net. I just do the liquid part in the blender then pour it into the dry ingredients in a bowl because I hate cleaning the blender. I always double it. Orange Date Blender Muffins These muffins use an entire orange and most of the mixing is done in a blender! A big favourite in this house. Course Breakfast, Snack Cuisine American Keyword blender muffin, date, orange Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 12 muffins Author breakfast for dinner Ingredients 1 orange, quartered and seeds removed (peel on) 1/2 cup orange juice 1 egg 1/2 cup melted butter, cooled 1 3/4 cups flour 1/2 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup chopped dates (substitute dried cranberries/raisins/any dried fruit) Instructions Preheat oven to 400 degrees F. Blend orange and orange juice in blender until smooth. Then blend in melted butter and egg. Set aside. In a large bowl, mix all remaining dry ingredients together, then add the blended wet mixture. Stir until just moistened. Drop into greased or paper-lined muffin cups, filling each 3/4 full. Bake for 18-20 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Slather with butter and enjoy warm! Orange Date Blender Muffins https://www.breakfastfordinner.net/quick-orange-date-blender-muffins/

Certainly, I'll post the recipe in the recipe section. They are very orange forward, which I love and can also be made with raisins instead of dates.

We took similar precautions when traveling with our young daughters. We gave them a modest "souvenir budget" so any time they asked for anything, we'd say "you have money." They became quite discerning.

Gotta love a man who can prepare such a repast while camping and make it look 5 star with plastic plates and cups. No judgement here - we've not had small kids for quite a few years but Ikea plastic plates and tumblers can still be found on our shelves and in our RV.

You are absolutely right. We are under ethical pressure here to reduce waste, so it is always on my mind.

Not at all. Inititally I thought that perhaps the chicken yuck could somehow contaminate the silpat. Always open to learning.

I appreciate the input as always. Egullet is a community looking out for me. I am concientious about contamination, maybe a little more than the average person. Case in point, when my daughters both took "Food Safe" as required, they both said "we already knew all that stuff." 😂

No, I just drop the silpat in a sink of soapy water with a tsp of bleach. Have I done something wrong? Edited to add that I was not clear. I pounded one chicken breast at a time within a folded over silpat.

Starting prep for chicken Parm tonight so first step was pounding out the chicken breasts. Was reaching for my parchment, which I have been using as I find it sturdier than cling wrap, when I encountered my silpat sheets and thought, why not? No tearing and a much sturdier surface to pound upon. Perhaps it has been done, but it new to me.

That pork loin is a thing of beauty!

A few months ago, my sisters and I had dinner at an upscale restaurantand it was really lovely until the table next to us arrived. One lout actually stood up on the banquette and walked behind two of his companions, then hopped down onto the floor in order to get up from the table. This was greeted with loud cheers and laughter from his friends. I couldn't believe my eyes.

Here's hoping! It wouldn't be so bad if there were any choices other than iceberg and clamshell, sad looking spring mix in my small town. I do keep buying spinach because my husabnd is not a fan of green veg so to quote him " she puts that s**t in everything."

I'm enjoying Stash Licorice Spice Tea - very warming. Mild licorice taste with warm spices.

I have been making a lot more muffins as of late. I used to bake a couple of dozen weekly, it was a way to get something into my non-breakfast-eating daughters to have something in their stomachs before heading out for school. Recently our 25 year old nephew is staying with us while he finds a place to live and he is also not a breakfast guy (must be genetic as I am not either.) He is not opposed to taking a couple of muffins to eat at his desk later on at work. I used to make these muffins often as they are very easy. A whole orange; skin, pith and all buzzed up with a blender along with orange juice, eggs, melted butter, then quickly mixed with dry ingredients and chopped dates.

Your son sounds like a good man. Well done.

Because I didn't have a plan B, I just paid 5.99 Cdn for a head of romaine. Not organic and not huge.

At the end of the day, for me, the company is what it's all about.

There were two types of bread, a dense, seeded one and some baguette. The bisque alone is worth the trip.

A truly lovely experience, just a I anticipated, having been there before. We started with cocktails, a Negroni for me, a French 75 for one daughter and something with passion fruit for the other daughter. We all had the lobster bisque to start which was accompanied by a perfect cheese straw. I could live on the bisque I am quite sure. (We were all still talking about it the next morninig.) One daughter and I had the Beef Wellington which was the Chef's special of the evening. It was the most delicious, perfectly prepared piece of beef I have had in quite some time. My other daughter had prawns served with angel hair pasta. What the sauce was escapes me at the moment, but apparently it was "absolutely delicious." No room for dessert but we were served a complimentary pear sorbet with Poire Williams and of course the crocodile chocolates. The service was impeccable but not pretentious. Would not hesitate to recommend Le Crocodile, should you find yourself in Vancouver. We had breakfast at Breka where the assortment of pastries both savory and sweet is mind boggling. My daughter who is a nurse had an early shift and couldn't join us but I had ham and swiss melt on a wonderful croissant, my daughter had a chipoltle chicken puff pastry. London Fogs for both of us. It was a grand evening all together.

Thank you. I did take pictures with my phone, no flash and I was discreet. We had a rather early seating so the restaurant was not full when we arrived but by the time we left there wasn't an empty table. I will post in the Western Canada dining forum.

My daughters and I are headed to downtown Vancouver to take in Jesus Christ Superstar but before that we are going to Le Crocodile, my favourite special occaision place. As much as I want to share my meal with you all, I feel like it is kind of tacky to be taking photos. I'm old school, what do you think?