Dat peeg ees swoony!
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Thank you!
What a feast!
How’s the APC tourtiere?
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It’s very good. Nicely seasoned. There are 2 shops that bring frozen APDC tourtières to Toronto for the holidays. Bottega Volo in Little Italy and Sunnyside Provisions on Roncesvalles.
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I cooked three meals and then made dinner. For my friend/fellow volunteer: lasagna, green beans with lemon pesto thinned with oo, enchiladas Suizas, steamed broccoli with browned butter, and quiche with Swiss, spinach, and mushrooms. Bringing a baguette and some pumpkin bread made by a mutual friend. Still TBD when the delivery happens – maybe after the situation settles. It’s not good.
I made us quickie General Tso’s chicken, steamed jasmine rice, and steamed broccoli.
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The term ‘confit’ can be quite confusing!
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What a great friend you are! 
for your crown!
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I love that people here can make a “quick General Tso’s chicken”.
Here, a lamb chop that I got a good crust on by taking it out of the sous vide early and salting it for 15 minutes, then a super hot sear with Montreal seasoning. Greek pilaf, late-season tomatoes with feta. Blueberries and cheese afterwards.
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Kind of you, as always; they will be grateful for someone else thinking about food – and having the food – even if it’s not explicitly expressed.
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Nice. What is that below the halibut cakes? Hasselback parsnips?
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Yep. I didn’t follow a recipe, I seasoned them with some cumin.
My cousin sent me this IG
Post
The Times in the UK usually has a paywall, so I didn’t check the article.
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I shop at two Korean grocery stores and they both have quite a few kimchis to choose from. The largest selection is cabbage based but both stores make kimchi out of pretty well everything 
I didn’t realize that was a thing until I started shopping at those stores.
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Yum talay and butternut squash soup, which reminded me that I don’t much care for butternut squash soup. Too sweet. Gonna bomb the leftovers with either heat or sour.
Tomato and parsley from the balcony garden, the gift that keeps on giving.
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And it’s everywhere. I find most winter squashes too sweet, but I also don’t care for sweet potatoes.
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I recommend both - add some lime and pureed chipotle in adobo. Balances the sweet and perks it right up!
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A Thai treatment would work, too. I can abide a minor level of sweetness if there’s salt, acid & heat to combat I mean complement it 
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Agreed. I love all squashes but not in soup. They taste even sweeter in soup IMHO…
Agree about the too sweet nature of butternut squash soup. I really enjoyed this treatment of winter squash and made it once with acorn and once with butternut.
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