Oh, how great. Having the recipe on the website makes it easier to print, too. Glad to hear the salad holds over well. Thank you so much for remembering!
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It’s a quite a regional favourite. There are a handful of places in Ontario, Saskatchewan and Alberta that sell Halifax style Donairs.
The Halifax Donair, with its sweet sauce, was conceived in the 1970s by Peter Gamoulakos.
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Tonight’s dinner was tuna tataki over baby spinach and chard, drizzled with a little miso-tahini dressing along with the traditional ponzu et al dressing. Sichuan cukes on the side, but I didn’t have room.
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That looks fantastic
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Smash burgers for the 4 of us tonight. Served on toasted bread with cheese, bacon, lettuce, tomato and spicy Russian dressing available. Accompanied by air fryer crinkle fries, wine, soda and Campari cocktails.
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Pan-seared BISO chicken thighs seasoned with s/p and cooked in a combo of olive oil and butter for 5 minutes each side. Chopped onions added in to sauté and everything sprinkled with minced fresh thyme.
Some cognac added to cook down, then chicken removed. Added 1/2 cup of homemade chicken stock and let it simmer until reduced by half. Added a couple of Tbsp of heavy cream, simmered till it started to thicken, tossed in a large handful of red grapes on their last legs, and put the chicken thighs back in to warm up.
Roasted paprika baby potatoes and steamed asparagus as the sides. Plus wine.
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Stayed up late last night watching stoopid movies, and wasn’t all too happy when the chonkster started “charming” my face off around 9am bc he was staaahving 
Two of my gal pals were part of a mid-day multimedia event out in the boonies: a reading, a phone photography exhibit (she gifted me a beautiful sunset I would’ve gladly purchased), and a musical performance from my other friend. A bunch of us car-pooled to the venue, talking about food the entire drive – so when we got there we pretty much destroyed the (salami, cheese, veggies & crackers) buffet, as apparently none of us had had a proper breakfast or lunch 
A few peeps asked if I wanted to Go Out & Do Stuff tonight, but I’m quite happy with another eve on the couch. My PIC’s been enjoying good food and libations on his “work” trip, and is dining at a French bistro tonight.
As for WWFD chez moi: the leftover salad I didn’t have for lunch and fettuccine ai due funghi, i.e. more royal and plebeian oyster shrooms sautéed in olive oil & ghee along with shallots and garlic, a splash of rosé, a kiss of heavy cream, a squeeze of lemon, a lil pasta water, a handful of chopped parsley, and a sprinkle of parmiggiano Reggiano.
I had 1.5 helpings bc it was so damn good, then forced myself to put the rest in the fridge. All that healthy eatin’ n 'at, ya know? 
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Hai…can we be friends…? 
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Oh yes! Will send an invite the next time we start the flat top for smashing!
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Locally made Parmesan potato truffle pierogi and sautéed mushroom platter for Saturday night dinner. We made a green salad for the side. No photo because you already know what that looks like.
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That looks fun. Is it like 3 lbs?
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Or it’s a real tight closeup in a very small bowl. 
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What a beautiful plate of food! Does your child eat this, or did you make something different for him?
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#50shadesofbrown 
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And that, in a nutshell, is why I am a cat mom. Plus he’s lucky he’s so GD cute 
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He has tasted tuna but if it’s not from a can, it’s a bit weird to him. He still likes really bland breaded fish. I made him ww mac and cheese and cucumber spears with dressing.
And thanks
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A new-to-me recipe for Swedish salmon soup from The Happy Foodie.
This one contains the usual suspects – alliums, spuds, and a nice BC King salmon - plus tomatoes, spinach and sour cream. I was a bit shy on the tomatoes, and those which I had were less-than. Also, I didn’t have leeks or fresh dill tonight, and made reasonable subs. If anything, next time I would wilt the greens before adding the fish, to keep the latter from breaking up while trying to turn the greens. It was yum, and there will be a next time.
Served with pan-toasted biscuits leftover from last night.
On a related note: prepping to load the Bradley smoker tomorrow with some silvers and pinks which we caught last summer. These were professionally cryovac-packed and frozen the day we caught them. They were dry-brined in salt overnight, and got a rinse today. Will be air-dried (chilled) overnight, and cold-smoked over alder tomorrow. We will vac-pac before freezing, and these will be consumed by the time this summer’s salmon season rolls around.
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We enjoyed an excellent dinner at Belford Bistro including mussels in a red curry sauce with carrots and leeks; crab cake; bucatini with a fresh mushroom ragout and applewood smoked bacon; NY strip steak au poivre; halibut. It all went great with an excellent Chateauneuf Du Pape and cabernet.
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