Happy Friday! It has been dreary and drizzling the last couple of days but I welcome the rain since we didn’t have much snow last winter and the gardens could use the moisture in the soil. After a restful week my activities are picking up. I’m off to an Annual General Meeting tonight, possibly clothes shopping tomorrow, and brunch on Sunday. It’s nice to be busy! Onto my menus for this week: Today: One of the rare occasions I have a brown bag lunch on Friday. The film society I’m in has their AGM tonight so I thought I’d go. The evening will begin with a meeting, then a wine and cheese, then a ..read more

Welcome Henryc. Thanks for the the Recipe. I would make a few changes: Add Asian Pear, bit of Onion Sub in Corn, Rice or Malt Syrup for the Sugar Blend everything in the Blender Isn’t Gochujang, Korean Chili Paste and Korean Chili Powder/ Flake is Gochugaru ..read more

Thanks ..read more

What size is your Loaf Pan? We use 730 Grams for a 13 x 4 x 4 inches (33 x 10 x 10 cm) Pullman ..read more

@honkman It can be, so I eat the last greens first, and try to mix it up more with veggies that last longer (cauliflower, carrots, etc). It’s definitely not quite as good as using them right away after buying them. For me it’s a little deflating to hear that people think people having more money is causing inflation, therefore we must be less helpful. These are all short term adjustments, so there are indeed short term impacts to pricing. The problem is that prices have never fallen back when inflation corrects itself, or as benefits run out, so why is that? It’s an opportunistic company who k ..read more

Irish Soda Bread with coarse whole wheat…this has become our favorite bread for smoked salmon. And since it is simple to make and quick to bake, it has becomes a spur of the moment bread. Today we had it with a mustard dill sauce, most of the onions/capers are being secured under the salmon ..read more

Absolutely try La Llorería and listen to José’s recommendations. The only item I told him I didn’t want to eat was offal. I live in the land of offal and just don’t like it, with some minor exceptions. That’s why I’ve never been to Casa Toni or La Tasqueria. La Tasqueria has a new location, BTW. Its younger sibling, El Lince, has less offal. Fismuler is always a safe bet with me, as are La Ancha and Las Tortillas de Gabino, which belong to the same Redruello family. We go to La Caníbal for octopus. It´s just the best, not rubbery,and the accompanying potatoes are equally delicious. It´s loud ..read more

MidwesternerTT: Hoosier Mama Book of Pie Thanks for the reference! For anyone interested, this one currently is free on Amazon to US members of Kindle Unlimited. Hoosier Mama Book of Pie ..read more

Oh, fontina is a wonderful melty cheese, I agree. Havarti works well, too. But taleggio just happens to be in perhaps my top #3 cheeses ..read more

linguafood: My friend in FL introduced us to mushroom toasts with taleggio melted over the top. Oh, my! And it is equally delicious with melted Italian fontina. That’s actually on my menu for this week ..read more