MaryIsobel

I very much enjoy your posts, as I have never been to the east coast of the U.S.A. It's definitely on my bucket list, thanks to you.

We don't do luch around here, just (late) breakfast and dinner but if I was going to have lunch, I would have that. I have recently (I live in the backwoods) discovered hot honey and I just may add a drizzle of that to my next chicken sandwich.

We are slowly getting some cherry tomatoes but every other heirloom plant has only either pea size fruit or blossoms. I too blame it on the long wet spring.

Stopped in at two of my favourite "honour box" farm stands." 829g (almost 2 lbs) of peppers for 2.00. They are so dense and juicy, I can barely stand to buy peppers at the grocery store as they pale in comparison. I have to make do from October to March when the farm stand is closed. 1336g (almost 3 lbs) of tomatoes for 4.00. My car smelled wonderfully of tomatoes all the way home. As soon as I got home with the tomatoes, my husband took off for the local butcher where we get fabulous bacon, so guess what's on the menu tonight. Will be our first BLT's this year as our tomatoes are a long way off.

The only word that comes to mind is swoon. I am going to track down the ingredients, because I really need this.

That is what we assumed. Even some produce that is grown in CR was more than what we pay for the same thing in Canada, it's sad. We found the Ticos to be such warm and generous people.

As much as I envy you living in Costa Rica, I was surprised at a lot of things or lack thereof in the grocery stores. We mused about how people who obviously earn less of a living wage than a lot of people in Canada do, can afford groceries.

I just love that you used the word ersatz. After 35 years of marriage, my husband claims that I am the only one that uses that word. Of course he does not peruse any cooking or recipe sites! That being said, on our honeymoon, while we wandered around Salzburg I was both shocked and saddened to see a McDonalds front and center in a town square.

You should operate a bed and breakfast! Your breakfasts are alway so original and appetizing.

I'm sorry to hear about your struggles. Thankfully I have never encountered poisin ivy. We have stinging nettles, but they are a minor inconvenience and white vinegar does the trick with the stinging. You are a wonder woman - if I felt like you did, it would be takeout or freezer meals! I would take to my fainting couch (if I had one.)

No pictures, because I've posted fish taco pictures before but it was a really lovely dinner, just my 24-year-old nephew and I and we sat on the deck for well over an hour discussing anything that came to mind. He is such an intelligent, empathetic young man. Sometimes, it's not the food that makes the dinner, but the company.

I do this all the time. I do use sodium citrate and evaporated milk, both which prevent the sauce from breaking. Also make sure that the pasta is just al dente and as mentioned above, make it "soupier" than I would if serving immediately.

Your breakfast is amazing. I had a slice of cold pizza that my nephew brought home last night. Not complaining, I like cold pizza, but it didn't hold a candle to your sumptuous repast.

I inherited my Nana's bean pot and have made homemade a few times. They were definitely good, but time consuming. They also call for salt pork which is not easy to find in these parts.

I've never had cold baked beans but the idea is not unappealing to me. I like leftover pizza cold and have been known to eat leftover pasta cold as well.

I have fig envy as well. About 45 minutes away from me, there is a large Italian population and in those neighbourhoods, almost every home has a huge fig tree. I sometimes see them in a market near me but they are about 10.00 for 6 figs. I just have to make do with fig preserves or dried figs.

Our nephew is staying with us for the summer and between him and my husband, I have been making pickled onions two or three times a week. My sister gave me this great 1.89 litre jar so I filled it up today. Should last at least a week (fingers crossed.)

I haven't made calzones or stomboli for too long - thanks for the reminder. Yours look amazing.

Thanks, I have never looked into it honestly. I may now be inspired to do so. We are now once again, contemplating going over the border to grocery shop.It has been well over two years, but Bellingham WA, which is the nearest decent size US city to us, has a great selection of Mexican food and groceries, which I have been sorely missing. I realize that Hatch chilis aren't Mexican but the talk of them has got me thinking...

Hot dogs are one the menu here for tonight. I only crave them about once a year and today is apparently the day. I only like "European weiners" so that is what I got. Probably baked beans and watermelon as sides. Sadly we will have to settle for storebought sauerkrout - I really should make a batch of my own.

You've inspired me to get off my butt (so to speak) and order a paella pan that will work on my induction stove top. I had a great one, perfect size but it is non-ferrous.

I would love to try a Hatch chili but they are undheard of in these parts, as are a lot of things you folks discuss. We are apparently in the heart of the raspberry/blueberry capital of Canada (?) but that and Chilliwack corn are all we have to share with the rest of the province/country.

I'm starting to look forward to cooking a hot meal again - but not yet. Cold noodle salad with grilled terryaki chicken thighs, red pepper, cucumber, carrot, red cabbage, green onion, cilantro, peanuts and a (purchased) sesame ginger dressing. As with most noodle dishes, I ended up with about twice the amount I meant to make. Our twenty-something nephew is staying with us, so I'm sure it won't go to waste.

Fish tacos and our first local corn of the year. I think it was Kim that mentioned the Ultimate Fish Sticks from Costco. We were having some littles to visit for a few days and their mom said fish sticks were their favourite meal so... They are actually pieces of fish, not fish paste. Had some left so fish tacos it was. There is a lime crema and cilantro underthe fish, which is under the cabbage (I only had red cabbage) and pickled onions

Magnificent! Flawless looking frosting and chocolaate curls and all my favourite flavours.