Not in Ontario. 
We like our Govāt controlled booze here.
But yes to everything else.
Also this!! I have found that their caselot prices are not cheaper than single item prices at No Frills or other regular stores!! You have to be super savvy!
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One of my chickens has stopped laying eggs. I had a little chat with her earlier in the week but she didnāt get the hint. I wonder if she realizes why sheās started getting leftover ale mash, corn, and marigold petals? Winner, winnerā¦
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Itās getting to be green tomato season, so I thought id pickle some.
A riff on this recipe (i had no cider vinegar)
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What recipes do you guys use for making clam chowder? I use the one thatās on the back of the container of chopped clams I get (which is the 16oz container of Monteās clams, I think is the name), but it calls for 2 cups of milk and a cup of half & halfā¦ I use a cup of heavy cream instead. I also usually add leeks.
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I usually wing it,bit I virtually always make a roux. For solid ingredients I usually do something like:
50% clam
20% potato
20% onion or leek
5% celery
5% bacon
So for two people thatās like half a tater, half a small onion, and a quarter stick of celery 
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Iām actually not a fan of bacon for clam chowderā¦ But I could add celery, I think.
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Okay, after fixing my ovenā¦ Treats are being made for friends and family.
- parsnip ice cream (no,really)
- lemon curd in tiny jam jars
- chocolate raisin cookies
- tomato, onion, and asiago miches (lets just call them mini focaccia)
- and another batch of pickled green tomatoes
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what is this parsnip ice cream of which you speak? iāll keep an open mind that it isnāt as vile as my brain thinks it would beā¦ 
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Bacon can overpower. If you are carnivorous, you can try chopped ham or a little prosciutto/parma ham. Something that lends flavor but not all the smoke. If youāre against ham, then another nice flavor-compounder for chowdah is a handful of chopped shrimp. Lobster will get lost, but shrimp wonāt. And I like lots of onion in mine. Two whole vidalias, sauteed in butter and olive oil and then after thatās done make the rest of the chowder.
Itās a close cousin of persimmon ice cream. And how, pray tell, do I know this personally?
I donāt want to tell the story about eating Mastic gelato on Santorini. No, really, I donāt.
Parsnips are sweet and smell of cinnamon, so why not? It also has burnt honey in it.
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oh I love parsnips in stews and soups, and they make an excellent mash, but for ice-cream, never heard or though of thatā¦you know what you are doing so iāll trust you if you say it is good. I do love sweet potato pie so i could see how it could be good.
are there just parsnips added to the ice cream? mashed? chunks?
are you replacing a portion of the cream?
Mashed then pureed. It is no chunky monkey or phish food, it has a delicate flavor.
http://www.likeastrawberrymilk.com/2012/09/pure-morning-burnt-honey-vanilla-and-parsnip-ice-cream/
That is basically the recipe.
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Iāll be right overā¦
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Hey @anon67050589, check out the crumb on that one!
That top hole is waay too big, but the rest of the structure is perfect. And I finely got an instant read thermometer so I can stop overcooking my loaves.
Look at that crumb!!! 
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Oh good god, get out of my head!!
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Some day Iāll have to make a video of the techniques Iāve come to use. They are super easyāeasier than no knead imoāand Iām sure youād say, āwell duhā.
(Stretch and fold, donāt knead ever. Never punch down, buy always create surface tension while shaping from bulk to proof to final. Keep your hands oiled at all times. And 500f is your friend)
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My last shaping is almost always done in my hands rather than on a board. It just feels right, you know?
And Iāll let you in on one of my secrets: I have a steam oven!
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