we are gonna get bar b que from a local joint. I made a spiced apple walnut cake yesterday for dessert tonight for our celebration.

made in the air fryer. Also air fried French fries, steamed cabbage and mushrooms and a fresh cranberry chutney. Probably popcorn later, if our stomachs aren’t tied into knots. Cheer! 🥂

I've been wanting it for a couple of days, and tonight's the night to munch on it while the results come in. The guys ate up all the chocolate in the house...grrr...

Hard to tell…probably something not good for me. I have a frozen pot pie and some chocolate that will help ease the stress. Also a bottle of wine, but that’s for when she definitely wins.

Cole slaw, carrot and quarter dill pickle (super) comes with the sandwich. At our restaurant less than a mile from home. Living large.
Not hungry yet.

Bought celery for $1.29 yesterday and it was a huge stalk. Way more than I needed for fried rice.

Made a veg stock and cooked down 3/4 of the celery in butter with onions.
Pulsed the celery onion mixture with broth
Made a roux and added the remaining broth and milk then the puréed celery mixture.
It needed something so I added yellow curry powder. And then some more cuz it really went well in the soup.

... with rice.


Parkin for desert, or maybe it's gingerbread cake. I'm still not sure what the difference is. Happy Guy Fawks Day.

What is parkin?

By Carol Wilson – Food writer
For food writer, Carol Wilson, Bonfire Night is all about the parkin. Discover how this popular gingerbread cake became a seasonal tradition, and try our perfect parkin recipes.

What is parkin made of?

Parkin is a traditional northern British cake perfect for chilly nights, with its deeply warming, spiced flavour and satisfying texture. It’s made with oatmeal, which gives it a rustic, slightly coarse bite, beautifully balanced by the rich sweetness of treacle or golden syrup. As it bakes, these ingredients come together to create a dense, sticky crumb that only gets better with time, becoming even more moist and flavourful after a few days.

Brown sugar adds a hint of caramel, but the real star of the show is ground ginger, which delivers a gentle warmth that pairs perfectly with the treacle’s dark, intense sweetness. A touch of self-raising flour and eggs gives the cake enough lift, keeping it satisfyingly chewy while ensuring a lighter finish. It’s a must-have treat for Bonfire Night or whenever you’re craving a bit of cosy indulgence.

https://www.msn.com/en-gb/foodanddrink/other/what-is-parkin/ar-AA1r6Jo5?ocid=feedsansarticle

Tim Walz's Turkey Trot Tater Tot Hot Dish.