Thank you! I know this is blasphemy and probably debated, but I would love a crunchier/crisper base layer to the Nanaimo bar. There, I’ve said it…
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Enjoy Spain!
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It is blasphemy but who am I to judge! I love Nanaimo Bars but they are.. a lot.
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The shame, this Canadian here has never had a Nanaimo square. Dont know why?
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Hi, all. Cooking for three in the Boston burbs, where I’m still making my way through the library copy of What to Cook When You Don’t Feel Like Cooking. (Last week’s recipes were two winners and one loser, hoping for better outcomes this week - recipes with *.)
Sun: making Lazy Sugo (NYT, Samin Nosrat) for later in the week. Dinner tonight is an enchilada/rice skillet* with ground chicken and black beans (and salsa instead of enchilada sauce).
Mon: adapting the grilled pork steak coconut rice bowls* to use b/s chicken breasts and no grill. Also just realized I bought broccoli slaw instead of cabbage slaw, whoops. I guess I’ll call this ‘inspired by’ rather than following the recipe.
Tues: cheesy beef and sweet potato flautas*, refried beans. I’ll use Siete almond flour tortillas for this and hope the guys don’t object too much.
Weds: pasta/ sugo, vegetables of some sort
Thurs: turkey burgers, potato chips, crudite
*I might swap Tues/Thurs dinners depending on how much energy I have after being in the office on Tues
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I still have that mail in my inbox to look at later! Can’t wait to hear what you think of it!
It’s cooling down now and the house smells amazing! I’m definitely glad I made it ahead of time, as there’s a ton of fat floating on top that looks pretty unappetizing. I shredded all the meat but will refrigerate it separately until after defatting the sauce. Also, I couldn’t find the cut of pork she called for or even country ribs, so I used bone-in chops and that was probably not the right call.
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If we could vote for a single most-awesome thing we’ve read on HO, this would be it for me.
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Well, Meat Loaf did say two out of three ain’t bad. 
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Aw, shucks! And thanks! Yesterday was big hit, and almost everything was taken by nightfall (a few apples remained). Today we put out some European pears, grape tomatoes, and a few more apples. I had hoped to put out Asian pears, but we missed the pick while on vacation, and the pears are overripe and mealy. Instead, we fed those to the deer.
Harvest is almost over. I’m looking forward to next year and putting the pantry out earlier. Green beans and zucchini for the people! 
ETA: Not to fret over the Asian pears, however, as I dried pints and pints of them before we left. Plenty to snack on over the winter.
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Yeah, for such a long simmer you def want a fattier cut like the pork shoulder she uses (or lamb shoulder or shanks). I find most of the available pork cuts at the supermarket to be far too lean for most anything but stir-fries.
I used half a pork shoulder for my recent souvlaki. The more fat, the more flavor, and it’s far more forgiving. Same with chicken thighs vs. breasts.
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For two adults in San Diego:
Breakfasts: Toasted TJs pumpkin brioche to finish up the loaf, then granola with fruit and almond milk
S: Takeout - pizza
Su: (tonight) leftover chicken cordon bleu from the freezer with peas and bread
M: Tomato soup and cheesy garlic bread - vegetarian
T: My husband says he’ll pick up burritos to restock our freezer stash. Will share one for dinner.
W: Chicken fajita quesadillas with all the fixings
Th: leftover orange chicken and veggies from the freezer, served with TJs squiggly noodles.
F: Crab cakes (purchased) on a bed of creamed spinach - seafood
Take care of yourselves!
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I like this recipe which is a little less sweet than the official recipe from the city of Nanaimo site.
https://chatelaine.com/recipe/desserts/salted-almond-nanaimo-bars/
There’s also Tofino Bars, which use walnuts in place of almonds.
I also like Nanaimo Bars, and their cousin Pink Lady Squares / Pink Sin/ Pink Angels, but I can understand why some people don’t.
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Plans, shmans. Last week’s meals barely aligned with my notes here, and this week likely won’t be different. So why even try? Bc try we must
Temps are a little cooler this week, and we have a bunch of rain forecast that is desperately needed given the drought PA’s been suffering. Tomato season is just about coming to an end, and I look forward to stews & braises to fill our house with the comforting and fragrant aromas of fall 
TONIGHT: Madhur Jaffrey’s shrimp curry. Finally, as it’s been on my mind for a while now — shrimp, curry & heat lovers that we are. My PIC will provide the basmati rice.
TOMORROW I’m meeting a good friend at a Georgian place for lunch. A local theater company is holding auditions Tue and Wed evenings for their fall productions, and I’m tempted to go to one of them (my gal pals are taking a break from gathering this week). I feel like I can use all the distraction available these days and boy — do I miss debilitating stage fright /s
So, dinner for either day is TBD. I’m thinking this NYT recipe for chicken au poivre over egg noodz might be nice.
THURSDAY: I have a couple of containers of leftover Tuscan soup from who knows when in the freezer. Might be time to thaw those.
FRIDAY we’re back at the amazing farm-to-table BYOB in the boonz to celebrate my getting closer to expiring with our closest friends.
SATURDAY very much depends on whether we’ll be renting our house for the weekend. If so, we’ll be fleeing to H’burg for the night & have cheap Viet food. If not, we are invited to an Oktoberfest party friends have been hosting for well over a decade. Brats, tater salad & other stuff one would expect at such an event.
SPICY SUNDAY. Probz time for some tastebud-incinerating Thai food. TBD.
Happy eatings & stay sane.
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Do you make your own custard powder, or is this something which typically is sold in Canadian grocery stores? I don’t recall ever seeing it here in the US. I can make my own, but also might look for it next time we’re in BC (which will be in December).
If you’re ever in a grocery store with an international section that includes British foods, they may have Bird’s custard powder. World Market has it, too, if you’re ever near one or want to order online from them. Subbing jello instant pudding mix is sometimes suggested.
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Great - thanks! We go to World Market whenever we have a chance, so I’ll be sure and keep an eye out for it.
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Most people use Birds Custard powder.
It’s meant to be a quick dessert slice using short cuts, like many post war desserts.
There are some recipes that don’t use custard powder.
I think instant Vanilla Jell-O pudding would work as a substitute for Birds, too. Or any vanilla buttercream could be a substitute for the middle layer.
There are also variations, where the middle layer is mint, or coffee flavoured , etc. which also gets rid of the need for custards powder.
Condensed milk in this recipe from Anna Olson.
It calls for 1 tbsp custard powder but I think it would work without it.
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Custard powder is just cornstarch with a bit of salt and vanilla flavor, plus a tinge of yellow color (to make it look like egg custard) so you can definitely DIY it.
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Agree. I found several recipes on line for making it yourself. I was intrigued by the version @Phoenikia posted for a “less sweet” Nanaimo Bar. I found the one I sampled in BC to be on the “too sweet” side for my taste.
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