I don’t mind it. I don’t buy it these days.
I might choose to eat it if I had to choose a quick meal at a convenience store or one of those motel shops.
If I had to choose between imported Zanae canned dolmades and a can of Chef Boyardee rollercoasters or ravioli, I would choose the Chef Boyardee rollercoasters or ravioli. I’d choose rollercoasters or ravioli over Stagg Chili, too.
Ground local lamb runs around $17 Cdn / $12.50 USD a pound these days.
I’ve been watching the posts - the Canadian grocery prices are just crazy these days!
We sort of are used to some stuff always being more, like dairy and meat.
Some stuff is insane. Not quite Sweden insane. Dill went up $0.50 in the past month at my indie grocery store.
Old fashioned donuts in a small town bakery in southwestern Ontario were $3 yesterday. Gourmet donuts in downtown Toronto, where rent is 3 to 10 times as much as in a small town, run $4-$6. Butter tarts, brownies and Nanaimo bars in Toronto coffee shops and bakeries are running $5 Cdn each.
Accounting for currency conversion, these prices are comparable to Asheville, NC, if not a hair lower.
Good to know! Sorry you’re in the same boat!
My bad. Perhaps our interactions have been elsewhere on this site 
Here’s hoping the life stuff is of the good variety.
Broiled portobello with blue cheese sauce, celery and red cabbage. Because someone put this idea in my head.
Having a good freind spend two nights . Mt Shasta Papa Murphys take and bake Family size
Variation of chraime sauce with shrimp and penne. This chraime variation is made with garlic, rosemary, coriander and fennel seeds, lemon juice, diced tomatoes, tomato paste and cilantro
That looks fantastic!
Take credit, why don’t you!
‘The Ides of March’ dinner will be leftovers…steak salad from a lovely NY strip, ham and asparagus quiche from Pi day and l.o. Flathead cherry pie.
'St. Urho’s Day (3/16): Finnish meatballs with steamed green beans
Our St. Pat’s meal is looking like lamb chops and now some kind if potato dish with carrots, but I might switch the carrots for the green beans from Saturday. Still planning on making that Guinness cake with the fluffy ‘head’ of Jameson spiked frosting. Oh yum!
Sometimes at the store I reach for one product and the one next to it jumps into my hand instead and I don’t even notice. Like when I swear I was grabbing the mango full fat kefir in the store. But in my fridge later was only the strawberry low fat.
I wonder if you and @Amandarama would enjoy these stuffed portabellos. We do. A celery salad on the side would go nicely.
Ingredients
2 large portobello mushrooms, stems removed
1 Tbsp olive oil
1 cloves garlic, minced
1 Tbsp fresh parsley, chopped
1/4 cup crumbled Gorgonzola
1/3 cup cream cheese
1/4 cup grated parmesan
3/4 c. chopped spinach, squeezed dry
1-2 Tbsp. minced onion
salt and pepper to taste
Directions
Preheat oven to 375F degrees.
I seem to remember scraping out the gills before stuffing, but the recipe didn’t specify.
Looks great! Thanks for this!
Thanks! Very nice.
I was trying to find the recipe my aunt uses as her go-to vegetarian main course alternative for parties — it was from Gourmet mag, and similar to yours, but used mascarpone in place of cream cheese iirc.
It did call for scooping out the gills (mostly aesthetic, or to prevent liquid building up, was what I remember discussing the first time she made it), but I think she stopped doing that a few times in.
