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Manitoulin — change is in the air.

Anna N

By Anna N
in Food Traditions & Culture

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Kim Shook

Kim Shook

Posted
Posted
5 hours ago, gfweb said:

I do two kinds of lists.

For shopping, the S-note feature on my Samsung phone is perfect.

For big meals with a bunch of people coming over, I use a paper list of the dishes listed in chronological order of their preparation with annotations on prep (eg "salt at the end").

For big meals, I do a timeline in Word - like this:

 

Thursday, 12/22

          Thaw stew

          Set table

          Frost Ann’s cake

 

Friday, 12/23

          Cook & slice turkey breasts

 

          Cook & slice ham

          Pickles & olives in shed

          Make Daddy’s salad dressing

          Thaw croutons

          Set up bar

 

Saturday, 12/24

          AM   slice lettuce

                   Make fruit salad – w/out bananas

                   Check candy bowls

                   Thaw lemon tarts

                   Cook potatoes for stew

                   Put out butter

                   Cut up ham

 

          NOON        stew in slow cooker w/ potatoes

                             Put out goodies & cover (not fudge)

                             Goody Bags

 

          3:30   rest of stew on stovetop w/ potatoes

 

          4:30   put out breads/rolls & cover

                   Put out crackers & cover

                   Put out turkey, ham, cheeses & cover

                   Pickles & olives

                   Add bananas to fruit salad

                   Put out fudge and tarts

         

          4:45   11`    q        1q`

 

I have NO clue what I was supposed to do at 4:45 on Saturday. 🙄

 

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Kim

Kim's Cookbook

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pastrygirl

pastrygirl

Posted
Posted
On 7/19/2018 at 6:57 PM, Kerry Beal said:

Still have the Seattle trip to sort. 

 

NW Choc?  I just got around to registering, and the booth fees have doubled!  🤑  I hope it's still worth it for you, or you get a discount for doing a demo, because if I didn't already live here that might be a deal-breaker.  Last year was crazy busy, but still ... we do want to actually make a profit at these things!

Anna N

Anna N

Posted
  • Topic Starter
Posted
1 minute ago, demiglace said:

B0BDF2B5-2B59-4B1D-A33C-C77CB822AF47.thumb.jpeg.2db0e820df5520dbef339fcf8d4c6e33.jpeg

Butter?

Mais oui. 

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  • Haha 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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DesertTinker

DesertTinker

Posted
Posted (edited)
1 hour ago, Anna N said:

Ah. But do they come with lids? 

Edited to say: what I mean is can you source lids for them?

 

Thanks to your question I looked further and the answer is YES and they are sold by the Oui maker, Yoplait.

 $3.99 for 4 lids in blue or clear, plus $3.91 shipping for up to 3 four packs. 

Edited by DesertTinker (log)
  • Haha 3
Smithy

Smithy

Posted
Posted
18 minutes ago, DesertTinker said:

Thanks to your question I looked further and the answer is YES and they are sold by the Oui maker, Yoplait.

 $3.99 for 4 lids in blue or clear, plus $3.91 shipping for up to 3 four packs. 

 

 

Thanks for checking. Ahem. :laugh:

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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FauxPas

FauxPas

Posted
Posted
1 hour ago, Anna N said:

WRONG!  But I still think you are fairly safe. They are Canadian product from a Canadian dairy producer.  I do not think they are available south of the 49th parallel but I could be wrong!   Here’s the thing. They do not come with a reusable lid. Some stores do carry the lids as a separate purchase and you can get them directly from the dairy.   They are not too easy to find.

Click

 

 

On their website, it says those particular products are only available in Ontario and Québec. I am familiar with the Liberté brand (I love some of their yogurt) and would have been all over those little jars if they were in stores here in BC. 

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Martin Fisher

Martin Fisher

Posted
Posted

FWIW,

5 oz. French-style jars in bulk with cap.

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~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Smithy

Smithy

Posted
Posted
2 minutes ago, FauxPas said:

 

On their website, it says those particular products are only available in Ontario and Québec. I am familiar with the Liberté brand (I love some of their yogurt) and would have been all over those little jars if they were in stores here in BC. 

 

They'd look adorable as individual pots for, oh, lemon curd or pots de mousse or baby trifles, wouldn't they? 

  • Like 4

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Smithy

Smithy

Posted
Posted
1 minute ago, DiggingDogFarm said:

FWIW,

5 oz. French-style jars in bulk with cap.

 

You lot are ganging up on me!

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  • Haha 9

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Shelby

Shelby

Posted
Posted
1 hour ago, Kim Shook said:

For big meals, I do a timeline in Word - like this:

 

Thursday, 12/22

          Thaw stew

          Set table

          Frost Ann’s cake

 

Friday, 12/23

          Cook & slice turkey breasts

 

          Cook & slice ham

          Pickles & olives in shed

          Make Daddy’s salad dressing

          Thaw croutons

          Set up bar

 

Saturday, 12/24

          AM   slice lettuce

                   Make fruit salad – w/out bananas

                   Check candy bowls

                   Thaw lemon tarts

                   Cook potatoes for stew

                   Put out butter

                   Cut up ham

 

          NOON        stew in slow cooker w/ potatoes

                             Put out goodies & cover (not fudge)

                             Goody Bags

 

          3:30   rest of stew on stovetop w/ potatoes

 

          4:30   put out breads/rolls & cover

                   Put out crackers & cover

                   Put out turkey, ham, cheeses & cover

                   Pickles & olives

                   Add bananas to fruit salad

                   Put out fudge and tarts

         

          4:45   11`    q        1q`

 

I have NO clue what I was supposed to do at 4:45 on Saturday. 🙄

 

You guys are all so freaking organized.

 

No wonder I can't get anything done.

  • Like 1
  • Haha 7

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Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Smithy

Smithy

Posted
Posted
1 minute ago, Shelby said:

You guys are all so freaking organized.

 

No wonder I can't get anything done.

 

You ain't alone. My scheduling runs along the lines of:

 

Sunday through Wednesday: consider possible dishes for Saturday's party. 

Thursday: buy everything needed for almost all the dishes in question. Forget one or two critical items.

Friday: start cleaning the house. Realize that I've forgotten some items on the shopping list. If something needs to be made in advance - for instance, a blind-baked pie shell, or beans cooked to make a spread - do that.

Saturday: decide what to make, based on which dish(es) come closest to having the full complement of ingredients. Realize I don't have enough time to make everything I'd intended, and cut down on the menu. Start tearing around the house pulling things together. Dither over which dishes, table cloth, etc and have those ready for the guests to lay out when they come!

 

Oh well, we have a good time, and nobody goes away hungry. The following week, I make the dishes I didn't cook for the dinner, in an attempt to use the surplus items I'd bought at the grocery store.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Shelby

Shelby

Posted
Posted (edited)
6 minutes ago, Smithy said:

 

You ain't alone. My scheduling runs along the lines of:

 

Sunday through Wednesday: consider possible dishes for Saturday's party. 

Thursday: buy everything needed for almost all the dishes in question. Forget one or two critical items.

Friday: start cleaning the house. Realize that I've forgotten some items on the shopping list. If something needs to be made in advance - for instance, a blind-baked pie shell, or beans cooked to make a spread - do that.

Saturday: decide what to make, based on which dish(es) come closest to having the full complement of ingredients. Realize I don't have enough time to make everything I'd intended, and cut down on the menu. Start tearing around the house pulling things together. Dither over which dishes, table cloth, etc and have those ready for the guests to lay out when they come!

 

Oh well, we have a good time, and nobody goes away hungry. The following week, I make the dishes I didn't cook for the dinner, in an attempt to use the surplus items I'd bought at the grocery store.

See, that's why I have just banned people from my house.  It's less stressful that way. :laugh:

Edited by Shelby (log)
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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Kim Shook

Kim Shook

Posted
Posted
48 minutes ago, Shelby said:

You guys are all so freaking organized.

 

No wonder I can't get anything done.

Just the opposite, actually.  My mom was an incredible hostess and the most organized person I know.  I am NOT.  That's exactly why I need such a detailed timeline.  Momma would have never needed such a thing.  When she went grocery shopping, she'd write down things she was out of and then just get 5 different meats and vegetables to go with them for the week.  She was awesome.

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Kim

Kim's Cookbook

What Fresh Hell is This?

Anna N

Anna N

Posted
  • Topic Starter
Posted

37EFE626-B792-42B9-89D7-6BE8FECA6DFC.thumb.jpeg.02f6cb20fe81c477a0fba46b31120af9.jpeg

 

Dinner: Teriyaki pork balls with Morimoto’s sauce, steamed asparagus, Japanese-Canadian salad with carrot-ginger dressing.  

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  • Delicious 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Kerry Beal

Kerry Beal

Posted
Posted
2 hours ago, pastrygirl said:

 

NW Choc?  I just got around to registering, and the booth fees have doubled!  🤑  I hope it's still worth it for you, or you get a discount for doing a demo, because if I didn't already live here that might be a deal-breaker.  Last year was crazy busy, but still ... we do want to actually make a profit at these things!

No discounts -and they won’t let me share a booth.

  • Sad 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Tri2Cook

Tri2Cook

Posted
Posted
19 minutes ago, Kerry Beal said:

and they won’t let me share a booth


That would bug me. Unless they're usually stuck with a  lot of unsold booths... then it would still bug me but at least I'd understand why they were doing it. 

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Kerry Beal

Kerry Beal

Posted
Posted
2 minutes ago, Tri2Cook said:


That would bug me. Unless they're usually stuck with a  lot of unsold booths... then it would still bug me but at least I'd understand why they were doing it. 

Thing is we would have got a double wide - just lets us share the power etc (of course we are doing that anyway!)

 

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Tri2Cook

Tri2Cook

Posted
Posted
2 minutes ago, Kerry Beal said:

Thing is we would have got a double wide - just lets us share the power etc (of course we are doing that anyway!)

 

 


Then their stance on the sharing doesn't make sense regardless of how they do with booth sales. Do they give a reason why they have a problem with sharing a double wide?

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Kerry Beal

Kerry Beal

Posted
Posted
Just now, Tri2Cook said:


Then their stance on the sharing doesn't make sense regardless of how they do with booth sales. Do they give a reason why they have a problem with sharing a double wide?

Didn't bother to ask - next time I'll just book it under one name!

  • Like 2
  • Haha 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Anna N

Anna N

Posted
  • Topic Starter
Posted
30 minutes ago, demiglace said:

Where are you going?

Over the hill to grandma’s house?

  • Haha 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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