Hot Black Forest ham and Swiss cheese on all-butter croissant. Cucumber rounds with horseradish dip for veg.
I think some Cheetos will happen shortly.
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Looks delicious! Deserves a place on the Chowder thread…
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Another gorgeous, sunny, late-summer day in the city. @Bigley9 had recommended a couple of FMs to visit, one specifically for Lost Bread Co.’s stand, the other for great cheeses, fish, produce, and many other sundry items. We’d originally planned to check out the NCOD festivities in the Gayborhood, but were so stuffed after lunch we decided to go home first to also drop off the market purchases…. and then never went. Oh, well. Nothing we’ve not seen elsewhere, is my guess, and I’d have felt more of an obligation to show our support if it had been in the bigoted hinterlands we usually reside.
We did venture out once more to indulge in another frozen banana dessert, just in case this was the last hot day.
Dinner was MOAR of my PIC’s luscious lasagna.
Another horror flick for dessert — it’s October after all 
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I added it! Thanks for the reminder!
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Finnish fish soup. Here with a nice BC King salmon, and garden veg: leeks, potatoes, carrots, and peas. Mashed-potato-and-squash biscuits on the side.
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Beefeater martini.
Grilled bacon wrapped beef filet, horseradish, baked potato with tpstobasc, green onion and bacon dust. I thought I invented something new, apparently it’s already a thing. Panzanella. Wine with. Last piece of carrot cake for dessert.
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I bought a 15 lb turkey on a small town yesterday. This is the biggest one I’ve roasted. Turned out how we like it. I roasted it at 375 for 40 minutes, then lowered the heat to 250 and roasted it for around 6.5 h.
Sides were homegrown kabocha squash with maple syrup and cranberries, stuffing, sweet potatoes with pecans and brown sugar, and cauliflower cheese. Baked beans with brown sugar, balsamic and cranberries.
Pumpkin tarts for dessert.
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What a spread! Pretty plates, too. I’m a sucker for blue and white china. It’s a Finn thing 
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The day got away from me, as it so often does, and all my grand plans of fancyfood sifted down to a little plate of chilaquiles. Which, tbh, was pretty good.
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Thank you! I like blue and white stuff, too! It’s also a Greek thing and a Bavarian thing 
(and Dutch, but I don’t have any Dutch roots)
These plates were free from a nice restaurant in LdnOnt, when I ordered a tasting menu to go for NYE in 2021.
They’re really durable.
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wow, they charge you extra for jalapeños and sour cream
don’t tell chipotle
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(post deleted by author)
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Dover sole stuffed with minced shrimp, chanterelles, and roasted red pepper, brown butter and lemon, pilaf.
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Quick dinner with polenta and eggplant ragu - polenta finished with plenty of parnesan and the ragu was just seared eggplant and diced tomatoes and afterwards cooked in tomato juice and water with oregano, garlic and basil
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So does Taco Bell, though.
I still have a can of water Anheuser-Busch distributed in my neighborhood after Sandy. We luckily had water and gas (and a gas hot water heater) so were able to cook and clean, though we didn’t have electricity for a week. Our neighbors across the park from us were out even longer!
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I broke down a whole sirloin (*). This muscle is what is often cut up as “baseball steak”, essentially a center cut top sirloin steak. It’s fairly circular in cross section, a lot like a eye round.
Instead of cutting steaks, I cleaned up the ends and salted it, and put a 25 pound weight on it to compress overnight. It ended up being about 1.5 inches thick.
Then I slow-cooked yesterday in the oven with the culottes/picanha (2nd pic - (**)) and seared everything once everything hit 130°F internal from the oven.
Unfortunately, I forgot to get a pic of the other steaks once they were done. All 5 kids were over and we ate a lot of steak and leftover mashed potatoes/onion gravy (leftover from Friday night’s bangers and mash, also sadly non-fauxtogged) and the mac salad you can see in the leftover container.
(*) Top round is one of my favorite subprimals to break down. Out of 15 pounds, I had only about 2.7 pounds of waste (silver skin and soft fat unsuitable for sausage making). Hard fat was a bit under 2 pounds, and the rest was meat.
(**) Purists will tell you that the far left steak is not picanha. Only about 80% of the top sirloin cap is considered picanha.
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Is it just apple juice and seltzer?
Typically just Carbonated Cider here in the US rather than Apfelschorle. Not sure about Canada.
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