sa国际传媒

RATATOUILLE - FRESH, CANNED OR FROZEN Use only the best looking and tasting ingredients to make ratatouille. If the vegetables are withered and tasteless, your ratatouille will have the same qualities. Wash and dry vegetables before using.

Q Can you recommend a foolproof recipe for canning ratatouille? There seems to be differing points of view regarding its advisability. I have a pressure canner and would love to have ratatouille in the winter.

Clubhouse Sandwiches with Cajun-spiced shrimp and hickory smoked bacon In this version of a clubhouse sandwich, a nicely spiced shrimp mixture replaces the turkey or chicken.

PAM GRANT DINING OUT BROWNS SOCIALHOUSE Address: 809 Douglas St. Tel: 250-388-0200 Hours: Open Monday - Friday, 11 a.m. - midnight, weekends 10 a.m. to midnight. Major credit cards and Interac accepted. Wheelchair accessible.

What is it about cooking for vegetarians that stumps so many carnivores? Even those who make a sublime split pea soup or divine dal curry suddenly feel compelled to reach for the safety of Boca burgers.

SMOKED SALMON, LEEK AND CORN CHOWDER This hearty, smoky chowder will make a fine lunch or dinner if served with crusted bread. Any of the forms of smoked salmon noted in today's story could be used in this recipe.

Q. How long can you keep vacuumpacked smoked salmon on your shelf, or does it need to be frozen? I see it on shelves in airports all the time, not refrigerated. I get my salmon prepared professionally and it comes frozen.

Eric's Borscht with Short Ribs and Fresh Dill This meaty borscht is best made over two days. On Day 1, simmer the short ribs until tender, then cool and refrigerate along with the liquid they were cooked in.

Scientist fought for higher archeological standards, pioneered preservation techniques

Vacations are essential. They help restore mental health, realign the work/life balance paradigm and, most importantly, they briefly remind us what it is to have self-indulgent fun. The downside is that they always cost more than expected.