Cooking in Pajamas

1 Avocado, riped 1 tbsp Lime juice 4 Eggs, hard boiled, chopped 1 tbsp Red onion, chopped 2 tsp Garlic powder 1 tsp Cayenne pepper Fresh ground pepper 1/4 c. Sunflower seeds Blend together the avocado and the lime juice until smooth. Add the onion, garlic powder, Cayenne pepper, ground pepper and sunflower seeds. Finally, mix in the eggs. Serve on toasted bread. My comments: This is the second recipe I tried from the Egg Salad Contest from CBC Radio. I made a few modifications to the recipe and it was pretty good but not as good as the Curry Egg Salad . In fact, this tasted like a guacamole sandwich rather than an egg salad. The sunflower seeds was a real nice touch and add a bit of texture and flavour to the sandwich. I don't recommend bringing this to work for lunch like I did. It gave me major guacamole breath and I was rather self-conscious around my co-workers. I tried swallowing the whole pack of mints but it didn't seem to help. I don't think I will make this

5 Lamb Chops 3 tbsp Canola Oil 2 tbsp Lime juice 1 tsp Garlic Salt 2 tsp Rosemary ½ tsp Salt Pepper In a small bowl, whisk together the oil, lime juice, garlic salt, rosemary, salt and pepper. Dip all lamb chops in the marinade evenly on both sides. Pour the rest of the marinade on the chops. Marinade for at least 1 hour, turning once. Preheat the BBQ. Cook the lamb chops for about 12 minutes, turning once. My comments: We bought the lamb chops from one of our favourite meat shop in Chinatown. They only sell halal meat and they are fantastic. Their meat is always fresh, tender and never bloody. Their steaks are to DIE for!! These lamb chops has certainly met our expectations. They are local lamb (ie. non-New Zealand) and so they are flavourful but not too strong. The meat was slightly fatty on the edges but they kept the meat moist while on the grill and they can be cut off easily when served. They were simply delicious! Lime juice: I marinaded the lamb chops with lime juice instead o

¾ c. Butter, softened 1 c. Brown sugar (do not pack) 1 Egg 2 tbsp Water 2 tsp Vanilla ¾ c. All-purpose flour ¾ tsp Baking soda 1 tsp Cinnamon 3 c. Oats 1 ½ c. Raisins (or semi-sweet chocolate chips) Preheat oven to 350°F. Cream butter, sugar, egg, water and vanilla together. Combine flour, baking soda and cinnamon. Add to the creamed mixture until blended. Stir in oats and raisins. Drop the cookie dough onto greased baking sheets. Bake for 10-12 minutes or until edges are golden brown. Don’t overbake. [Prep time: 15 min; Cook time: 12 min; Make 2 dozen cookies] My comments: These cookies turned out pretty well. The cookies were very chewy and cinnamony. I made 1/2 with chocolate chips (left side of plate) and 1/2 with raisins (right). As much as I love chocolate, I have to say the raisin cookies won this round! I got the recipe from the Old Mill Minute Oats bag and I have made a few minor adjustments. These are the ingredients from the original recipe: ¾ c. brown sugar + ½ c. white sug