For those of you not up to date on/following my Sunday Schnauzer posts: right now I am in Grand Forks, British Columbia (a 2 hr ferry and 7 hr drive from where I live) helping my sister move to a new abode. My other sister flew in from Ontario to help as well, and this is the first time we three have been together since our mom died in December 2015!

Moving is chaotic and tiring but you still gotta eat, and lucky for us Grand Forks has a wonderful Japanese restaurant: Sushi Ocean Dream. Definitely stop there if you are in the area.

We were pretty tired after a productive first day of all 3 of us schlepping stuff from the old place to the new, but not too tired to have some fun with the menu.

Us crazy girls went full-on gangster and had us a rock n’ roll sushi party! And then we went to our respective beds and rested up for the rest of the moving yet to come.

And now it’s Day 5 and we are coming to the end – the old place is empty and we are concentrating on making the new place “home” for my sister. Tomorrow is going to be a shopping day for some necessities so we need to leave town in search of some big box stores.

Please let Donna and myself know what’s on your plate this month! I may be late at getting to the Comments but I am definitely looking forward to reading and responding to them!

I’m just too brain dead tired to fiddle with the InLinkz thing this month (sorry, Donna) but Donna will have it on her blog if you want to join the WOYPBC party that way.

Rock on,

The WB

It’s still summertime and the living is crazy. At least it is where I am at. I created this blog post several months ago, anticipating a summer full of packing, moving and renovations and I was not wrong. As of the date this post goes live, I’ll have moved to my new place, and be neck deep in Renovation Hell, Address: RIGHT HERE 🤪

I’ve been looking for recipes that are easy to make initially, and then easy to pull together from the fridge for a meal after a busy day. This one ticks all the boxes!

I came across this recipe from Dani Spies’ wonderful YouTube channel, Clean and Delicious. I’ve posted WOYPBC recipes from her before, and this one is another winner.

What I really like about this recipe is that it has inspired me to think of so many ways I could vary it. For instance, I could use ground chicken or turkey. I could make it vegetarian with beans only, or a veggie crumble instead of ground meat. I could add in extra greens. I could skip the rice and I could add some crushed tortilla chips instead. I could throw it all in a soft tortilla, to make a burrito. Etc. You get the idea.

Please let me know what’s on your plate this month! Either in the comments or by using InLinkz to link your post (🤞it works this time) or at Donna’s blog!

Rock on,

The WB

I had a whole ‘nother post lined up for August’s WOYPBC and now it will have to wait until September…because of a conversation Joanne and I had on the morning of my birthday (July 27 – mark your calendars 😉). We FaceTime most mornings (I know – lucky me, right? 😄) and this was my birthday morning and the conversation turned to food. Well, OK it usually does. Specifically what was I going to eat on my special day. I mentally went through my cupboards and my fridge and decided I had all the ingredients to make myself French toast for breakfast on this most auspicious day – fresh BC raspberries, sourdough bread, eggs, vanilla, cinnamon and milk. And maple syrup, of course!

So after our call I got to “work”. And while I was assembling everything I had another thought: I wonder if I could make French toast in the air fryer? A quick Google search confirmed that I most certainly can. I didn’t follow a specific recipe but just noted the approximate times and temperatures, and off I went!

Please let my co-host Donna or myself know what’s on your plate at your house, in the Comments section of either of our WOYPBC posts (or both, if you are so inclined!). Please check out Donna’s August post where she details her typical meals!

Trying this InLinkz thing yet again – thanks to Donna for setting this up! Please use this if you’d rather:

Rock on,

The WB

Thanks to inspiration from my co-host Donna and from the delightful Julia series on Crave TV, I recently became once again consumed with the idea of trying out some of Julia Child’s recipes. When the movie Julie and Julia came out, I was charmed by the idea of working my way through a cookbook like that (and also blogging about it). As I was firmly entrenched as the Mayor of Crazytown at that time, it was only a pipe dream (that I soon forgot about).

But now I am retired and I have an Amazon Prime membership, so it was only a matter a time before Amazon notified me of a price drop…

But what to cook first? The next time I was on YouTube, this video showed up in my feed as a “suggestion” to watch. Coincidence or was Big Brother watching/listening? You decide.

I’d like to tell you that I had some kind of epiphany while attempting this recipe…well, actually I did. But not in the way that I thought I would. Hear me out. I thought that perhaps making one of Julia Child’s recipes would revolutionize the way I cooked from that moment forward. No high expectations here, eh? Instead, my revolution came in the knowledge that Julia Child was asking me to cook meat exactly the way I had been first taught by my mother.

Uh huh. Long before fat (especially butter) became a kitchen pariah, Mom was showing me how to cook the Dutch way. Melt plenty of butter (or *gasp* margarine because we were a broke-ass immigrant family) in the pan and wait until the foaming subsides and the fat starts to turn brown to introduce the meat.

I have to say that I was kinda disappointed and thrilled at the same time. Weird as that sounds. Even the addition of more margarine butter later in the recipe, to make a sauce/thin gravy to accompany the meat was what I learned at the kitchen stove from my mom. No wonder people sang the praises of her cooking…

Nope, I am not going to be working my way through Mastering the Art of French Cooking anytime soon. But I may dip into it for inspiration (and a challenge) from time to time.

Please let my co-host Donna or myself know what’s on your plate at your house, in the Comments section of either of our WOYPBC posts (or both, if you are so inclined!). Please check out Donna’s July post, where she posts some mouth-watering photos of her vacation in the mountains.

Trying this InLinkz thing once again – thanks to Donna for setting this up!

Bon appétit and rock on,

The WB

Gentle readers, do you remember our last Snack Box adventure? The one where Donna treated me to a wonderful chicken shawarma lunch? I enjoyed that lunch so much that I decided I had to try to recreate it at Chez Badass. There was just one teeny tiny problem. I couldn’t ask Donna for the recipe she used to create her slow-cooked shawarma because…

…I had recently dropped Donna and Richard off at the ferry terminal, where they were about to start their journey to Prince Edward Island for their Canadian Camino adventure! You can (and should!) read all about it at Donna’s blog, here.

So I scoured the interwebs (as one does) for a suitably similar recipe. I didn’t find the exact recipe (it’s here , I found out later) but this one caught my eye and I had all the ingredients already in house so I was off to the races. I prepared the chicken in its spicy yogurt marinade and let it do its thing overnight in the refrigerator. Then the next day I slow-cooked it for 4 hours on low…counting the minutes until I could shred it up and assemble my pita!

I had spent the previous week scrubbing down and tidying up my balcony so I was ready to enjoy a meal outside at the first opportunity. And this was it!

It’s hard to say which version of the slow cooker chicken shawarma I prefer, dear readers. They each have their merits. The yogurt marinade made the spices more mellow (I decided not to add back in more dry spice blend after cooking as the recipe suggested) and the chicken was very moist. Donna’s recipe had more of a punch, spice-wise…and was dairy-free (for those that would prefer this). Whichever recipe I use again, I think the next time I make slow-cooker shawarma I will make a double batch, and portion some out for the freezer as it is a quick and easy fair-weather meal. And very portable too!

I’m all by my little lonesome this month for WOYPBC as my co-host Donna has gone walkabout (see above!). Please let me know what’s on your plate at your house, in the Comments section. InLinkz hates doesn’t like me or my blog so I am not even going to try to set that up, for this month. Sigh…I am sure it is a case of user error again. Isn’t it always? 😉

Rock on,

The WB

Knock, Knock. Who’s there? Air Fryer. Air Fryer, who?

Knock, Knock. Who’s there?! Air Fryer. Air Fryer, who?!?

Knock, knock. Who’s there?!?!? Orange. Orange who?????

Orange you glad it’s not another Air Fryer post? But it does involve potatoes, again…LOL!

This month what’s on my plate is such a delicious, easy recipe first introduced to me by my darling daughter: The Primal Gourmet’s Greek Potatoes.

The first stage is to dress the peeled spuds with olive oil and spices, and the chopped garlic. Then plop them in the oven for 20 minutes.

Then remove from the oven and pour over the chicken broth/tomato paste mixture before returning to the oven for the next 20 minutes of roasting time.

Time to add the last, vital ingredient:

And here is what they look like, when the roasting is done.

These potatoes are absolutely delicious. And, if you’re lucky enough to have leftovers, they make a sublime fried potato…I think I would make extra next time, just so as to have plenty more some on hand for the next day.

Ironically, I never took an actual photo of said potatoes ON MY PLATE. I promise to do better next month!

Please let my co-host Donna or myself know what’s on your plate at your house, in the Comments section of either of our WOYPBC posts (or both, if you are so inclined!). Please check out Donna’s May post, here where she lets her pictures do the talking on a fabulous curry dish.

Oh, and here’s the Link party button if you’re so inclined (🤞 it works for me again!).

Rock on,

The WB