It was a pleasure to meet Cathy Glover today and get a photo taken with her at the monument to her late father Ken, who was instrumental in leading initial cleanups of Byrne Creek and the ravine decades ago.
A group of agriculture journalists toured the lower ravine with us. We talked salmon, invasive species, water quality and quantity. I feel there are common concerns about such issues across BC and Canada.
Casserole with three colours of peppers, mushrooms, and Gardein meatless ground. It’s gonna disappear just as fast as one with hamburger in it!
This from a guy who grew up in the day when the family would literally order half a cow processed into steaks, roasts, and ground beef for the chest freezer every year. . .
Sora-chan is getting bolder. She now seeks us out for play, is starting to just hang with us, and today she joined me for lunch :-).
Thank you for your bounty, sockeye.
I’ve cut it into little steaks that Yumi will salt and freeze for Japanese breakfasts and bentos.
Just thaw a steak or two in the fridge overnight, and broil in the morning. With bone and skin on, the flavor as you flake off the flesh is incredible.
Yum!
Yay! 5lbs for 9.95 blueberry season is in full swing.
When the chomping and baking peters out, got lots to freeze.
Checking out the Scotch Whisky Experience in Edinburgh.
A few of the women on the tour found the elixirs proffered for tasting to be on the strong side, so I had to do some extra duty 
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The tastings of the day from the major producing regions.
Lunch at a roadside scallops and locally grown veggies place in Aomori Prefecture, Japan, a few weeks ago.
Scallops ramen, and an assorted everything scallops basket.
Japan has amazing food. Pride in quality ingredients, great cooking, and wonderful presentation.
So in my reducing-the-eating-of-meat process, a friend recommended Gardein veggie burgers.
I inadvertently bought what is likely their spiciest product — Chipotle Black Bean patties. I am not a spice person, and nearly died eating the first two patties.
So two more patties had been sitting in the freezer, and today I figured out a way to use them in what we like to call “lazy cabbage rolls.”
Cook a bunch of long-grain or jasmine rice only about 2/3 done. Mix with chopped cabbage, carrots, mushrooms, crumbled chipotle black bean veggie burgers, whatever, in a large casserole and mix in a can of mushroom soup. Bake in the oven for an hour or so (the rice will finish cooking without becoming overly soggy)..
Still a tish on the spicy side, but edible for a wuss like me 
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The last of the old food containers leave the kitchen today. We’ve switched entirely to glass and PBA-free containers. These will go into the utility room and garage for screws, nails, washers, nuts, glue sitcks, etc.
I noticed the potatoes were starting to turn, so I made a large batch of potato salad. I’ll split it in half, leaving one container without lettuce, eggs, and mayo, and make a fresh mix tomorrow.
This will cut down dramatically on cooking this weekend!