MaryIsobel

That looks so good! I'm sure I'd love broccolini, but I may as well ask for hen's teeth in my township!

Again, I agree. I have tried different, easier methods but find low and slow stove top gives me the results I want.

Chocolate orange curd sounds heavenly. Care to share your recipe?

I concurr with Anna. Julia's recipe is my go-to.

Last night I brought home almost half of my filet mignon Oscar from the Keg and have been debating how to enjoy it today. (I also brought home the excess Bernaise.) Toasts similar to yours might just be the ticket - thanks!

Well the gluten free tortillas were just fine. If I hadn't know they were GF, I would have tought they were flour tortillas.

Venturing into gluten free cooking this weekend for friends who will be staying with us. She doesn't eat guten by choice, not an allergy. She has told me that "should gluten pass my lips, it's not the end of the world." That being said I don't mind catering to her. I'm wondering about any tips for using gluten free tortillas to make enchiladas. (She is also a pescatarian.) I made GF enchilaa sauce and will do sweet potato, black bean, onions, peppers and mushrooms and cheese. Just a little nervous about how the GF tortillas will hold up as enchiladas. We are good friends so if it is a disaster, we will just laugh and eat the sides. The ingredients in the tortillas are cassava flour, oat hull fibre, oil, lethicin, xanthan gum, guar gum, baking powder... I know corn tortillas may have been a better choice, but in these parts, we only get small ones, about 4" diameter and they seem to have an infinite shelf life. The second night we'll have grilled fish and salad, so no concerns there.

This https://www.gimmesomeoven.com/quick-pickled-red-onions/ is the "recipe" I use. I never use more than a tablespoon of sweetener.

I have neither seen nor eaten a mulberry. I guess our climate (Pacific Northwest) does not encouragae them?

Weekly (I hope they last a week) quick pickled red onions. My husband has become a pickled onion maniac. I make at least a litre a week - he eats them as a snack. I love them with Mexican food (of course) but also like them with Indian food or on sandwiches or a cheese plate or with scrambled eggs...

Now I'm perplexed. The oats/coconut/almond mixture is nicely toasted. I made sure to get fresh dried fruit (ie. not use the stuff I have had in the cupbaord since pre-covid.) Since the fruit is quite moist, I'm sure that if I mix it in with the rolled oats and coconut and nuts, it will make them soft. I'm fine to store them separately for a week til our guest are here, but how should I store the dried fruit? Loosely covered at room temp?

Not breakfast today, but for next weekend when we'll have out of province guests for the weekend. Loosely based on Ina's granola. Less oil and lower oven temp (300 as opposed to 350.) Baked rolled oats, sliced almonds and coconut. Toasted pepitas and cranberries, raisins and dried apricots will join the party once the granola is cooled.

Right foot as well. A year and a half ago I broke my 3 & 4th metatarsal bones in the same foot! Not a freezer mishap that time though, but it has made me very protective of my toes!

I shall never again decide to pull out a pork tenderloin from middle of the stack in the upright freezer while in bare feet. Yup - major bruise and a mightily complaining little toe.

I had never had creamed mushrooms on toast until I was in Ireland in 2018. It was a revelation to me and has become one of my "I don't really feel like cooking" go-tos. I usually make it on sourdough toast. Now I'm suddenly craving it.

I have, and it was one of the best things that I have recently learned. Just put chopped or sliced or diced raw mushrooms in a dry skillet (I use non-stick) until they are golden, THEN add butter or olive oil + seasonings. Results in perfectly browned mushrooms that haven't soaked up an excess of oil or butter.

So nice to see you (another fellow Canadian) posting again. Even though you have limited eyesight, your breakfast was leaps and bounds above mine. (1 hardboiled egg, followed by a banana an hour later.) What can I say? I've never been a breakfast person - my Mom used to have to force me to eat something before school, so that may have something to do with it! Regardless, I would be happy to have your breakfast if someone made it and served it to me!

Thank you, that sounds good. I could probably even add some shredded pork or beef for her husband and mine

Wow - You are like the energizer bunny Shelby. I have been whining for two days after spending only 2 hours pulling weeds from our (flower) garden. It has been unseasonably cold here this year, but bought tomato starts and some bedding plants yesterday for my deck containers and baskets. We grow tomatoes and green beans in our green house in self watering containers. Have given up on our vegetable garden due to the fact that we are gone off and on camping for most of the summer and don't have the (well) water or water pressure for a sprinkler system and all the neighbourhood kids that we used to hire to water have grown up and gone on to bigger and better things!

Your stuffed peppers (poblanos?) look like a good thing I could make for my gluten free, pescatarian friend that will be visiting for a couple of days at the end of this month. Recipe or method?

Just watched an episode of Bon Apetit Test Kitchen where they say that real Alfredo is just butter, pasta water and cheese. I have always added cream.

Was wonderful to tag along with you!

And here is the finished product: I added some spinach that needed using at the very end. Foil pan to the rescue when I realized that my large roasting pan was too big and my small roasting pan was too small. It was great and very easy.

You have an amazing amount of energy! Everything looks fabulous and makes me wish I could partake!

Prep for Hairy Biker's Spanish Chicken. https://www.hairybikers.com/recipes/view/spanish-style-chicken-bake Prep takes all of 15 minutes and elements are added to a roasting pan at intervals. Only ingredient not shown is chicken thighs which are still defrosting, but they are just slashed a few times and seasoned. I added an extra pepper as we have a plethora. I also peeled the garlic cloves. Used hot Italian sausage because chorizo is unheard of in the one horse town in which I reside, and I didn't feel like doing the 25 minute drive to where I know I can get it. Hopefully I will remember to post a picture of the end product.