Thanks! well it was, but since no one really brought anything for the 2nd night we were able to use up all the leftovers. I always bring to much and we’ve all finally learned our lesson. 
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Thank you!
thanks so much!
thanks!!
thanks!
The Cambozola dip is SO not a recipe, but here goes:
A wedge of Cambozola (and you can use gorgonzola, another creamy blue, etc. instead - any creamy cheese you like, i suppose, but I’m partial to the blues for this).
Heavy whipping cream
S&P
EVOO for drizzling and minced fresh herbs to sprinkle over the top (i prefer thyme.)
put the cheese in a bowl (rind removed) and begin adding cream a little at a time, mashing the cheese and cream together with a fork. Keep adding cream and mashing until it’s all incorporated and consistency is a bit like a runny but thick yogurt. This usually takes about 15 minutes of mashing. Add a pinch of salt - taste, and add more if needed. Sprinkle fresh cracked pepper, a swirl of evoo, and scatter minced herbs over the top. We usually have it with sliced baguette but i’ve also done it with raw red pepper spears, endive/radicchio leaves, etc.
and i think this was the red chimi recipe i followed. SOFA KING GOOD.
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This NY strip was $39 CAD, but I got 2 meals from it(+a little snacking) so it’s so worth it for me. I never buy steak from grocery chains up here, even Farm boy, I always go to my local, independent butcher or a high end butcher. The quality is so much better.
As well as a instant thermometer, I’d also recommend an inexpensive aluminum/SS or cast iron pan for searing proteins, both can be found at local restaurant supply stores or maybe even at your local market. I use carbon steel mostly, but the grill in the summer time to get that awesome crust.
Nella 10" Aluminum Fry Pan – Nella Cutlery
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Yes, but that makes for a better crust, if that’s what yer looking for. I didn’t pre salt that striploin the night before, but I did leave it uncovered, overnight in the fridge.
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Got mine for $70 CAD(no taxes) years ago from a local bakery that was running a promo, great investment.
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Puffballs or indigo milk caps?
Thank you @PedroPero you are a wealth of knowledge! I am now going to an outdoor farmers market regularly (the Lansdowne farmers market) and there’s a high end butcher in the area as well so as far as meats are concerned I think I’m covered.
I actually have a cast iron grill pan on the list as well. I used to have an indoor grill but it kicked the bucket a few years ago. It worked well but it takes up a lot of room and I live in an apartment. Also, even if I had more space I think a grill pan would serve its purpose well. I worked with someone a few years ago that had her grandmothers cast iron skillet and she thinks her grandmother must have bought it when she was a new bride in the 1920s or so. My colleague seasons it regularly and it’s still going strong. She said cast iron skillets/grill pans don’t have to be fancy - pans from the hardware store or garage sale would probably work just as well.
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Exactly! Cheap and cheerful! 
I worked in the bowels of hell(restaurant kitchens)for 30+ years , so passing on any knowledge or experience that rubbed off is my pleasure 
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I’m obsessed with my cheapie Lodge! https://a.co/d/cL1jvaa
Definitely get the custom scrapers. Https://a.co/d/7ip1tHn
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Puffballs. There are a lot of them in southwestern Ontario.
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To me they have a vaguely cinnamony or nutmegy flavor. You ever get that?
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Many thanks.
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aw, a figgy heart! 
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I think the fried puffballs I have made and neighbours used to make ( we would give them puffballs we found) were mostly vehicles for butter.
I rather the vehicle be lobster or popcorn. Or toast. LOL.
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I’ve been thinking about this. I would try a small sample batch before investing a large amount of tomatoes. The grape tomatoes I used (Ruby Crush) - while not particularly juicy - made for a very soupy sauce. If your cherry tomatoes are particularly watery, you may not get the results you want.
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I made a spin on this apricot chicken with charred scallions, served over oat-buttered quinoa and brown jasmine rice blend with edamame, bok choy roasted with the chicken, and a sesame-roasted cabbage and cauliflower. Tasty – chicken cutlet could have used either a brine or a few minutes less on the cook.
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It was a tapas/ gildas Pintxo kinda night.
Totally winged it with stuff I had in the fridge and freezer. Garlic crostini with caramelized onion, fried spicy chorizo and anchovies. More anchovies with garlic stuffed green olives and I subbed pickles and pickled jalapeno for the peparras. Marinated tomato/cucumber and purple onion salad for health.
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