PlantFiles is getting a new look! Just in time for spring, we're rolling out a new look for the best online plants database. It will also work with your smart phones and mobile devices, so now you can take it with you on garden center visits or botanical garden tours. Questions or comments? Please post them here.
For those of us in the northern hemisphere, the calendar says summer is almost officially here and the thermometer isn't necessarily waiting patiently. Meals might be grilled or chilled (or fried, boiled, baked, or roasted.) But no matter how it's cooked or where it's served, it's supper. So what's cooking at your place?
Tonight was supposed to be a new (to me) recipe for slow cooker chicken breasts with lime and cilantro but I failed to get it started in time, so we're winging it - I will eat before I head out this evening, Mr. Official will probably eat when we get home. Swimmer Girl took her last AP test today, and works until 10 tonight; her summer vacation has officially begun.
Thanks for the new thread Terry. We're in like mode...I got home too late yesterday to get the garden tomatoes roasted for the pasta so will do that tonight instead - it's a work-from-home day. Last night I viewed the fridge and found plenty of eggs, some cheese, small red potatoes and broccoli...it was all screaming FRITTATA. We love saying that word around here, it just comes off the tongue kinda fun-like.
I tried yesterday's recipe of the day from Fine Cooking... Linguine with Roasted Asparagus and Almond Pesto. Was good but I wish i had more asparagus in it! We're months away from tomatoes and asparagus are still coming in. But not for too much longer. Strawberries will be my next garden crop... and I'm looking forward to that!
Tam, I'm envious. I have maybe 3-4 berries on the strawberries I transplanted last summer. Maybe a few more tiny nubbins, too.
I haven't had decent tomatoes for 2 years, thanks to the Brown Marmorated Stink bugs... but this may be an answer: http://www.americannettings.com/tomato-greenhouse/
Get the most from tomato plants with their own mini-greenhouses made from red, perforated plastic film. Allows air circulation and heat retention for faster growing tomatoes while protecting against rain split and pests. Tomato Greenhouse is sized to fit over tomato cages or attach to stakes. U.V. stabilizers added for longer life.
I had planned to make tortellinis with pesto sauce, but DS decided that he needed DGD home earlier to go boating with him and a friend, so I quickly made sausage with sliced asparagus and minced garlic over linguine, and lots of grated cheese. It was quick and very tasty. We still have lots of asparagus in the garden and although I freeze the excess it's still much better fresh, so we like to gorge on it in season. My Mara des bois strawberries are just beginning to ripen, and DH picked some broccoli raab the other morning for me to sauté with scrambled eggs. Tomato plants were just set out so it will be a while before we get any of those...
After dinner we went out for custard; even the dog had some.
I'll have to look up Spanakopita. All you folks with asparagus! arrrggh, I planted two beds but neither had nary a sprout. I'll try it again next year - with some modifications.
Darius - can you/have you blogged that info about the Tomato Greenhouse?
About those roasted tomaotes...I scooped out the seeds and juice, leaving just the meaty part. Can I use that seed juice for anything? Puree it and add to Clamato for Bloody Mary's? Or is biting into a seed bitter?
Okay, dinner tonight was microwave popcorn. Vow to self: the chicken is definitely going in the crock tomorrow - I don't care if it's eaten only by me, myself and I. And the dog.
Different discussion, but any tips or pointers for a first-timer making challah? Can't really say why I'm making it, but I have been tasked with making some in the next few days and I'm looking for a unique uhhh, "twist" on it. I was thinking about using a cornmeal dinner roll dough, although I'm not sure it's sturdy enough to hold up to the rigors of braiding. It's either that, or stuff it with a cinnamon-sugar mixture for a breakfast bread. But then I'd need to use butter and I'd prefer to stick with shortening (because I just can't do margarine in this kind of labor of love.)
I would use butter in the challah, it's a rich bread, because whether or not it's pareve doesn't matter to me personally. When I cook for those who do care about the butter, I use an olive oil recipe. I would use a light oil, save that fancy EVOO for something in which the taste will be welcome.
If you are not looking to make traditional challah bread then you could do a form of braided povitica with a number of different fillings. Here is a local KC web site with some different fillings listed. http://www.povitica.com/
MaryMcP wrote:I'll have to look up Spanakopita.
About those roasted tomaotes...I scooped out the seeds and juice, leaving just the meaty part. Can I use that seed juice for anything? Puree it and add to Clamato for Bloody Mary's? Or is biting into a seed bitter?
Oh please DO use the juice and seeds in something, anything. I would never throw that away, and I have never noticed tomato seeds being bitter.
Pizza! We had someone here painting the ceiling of DH's den, and then DS wanted to come over for dinner with toddler DGD, so I told him to pick up pizza. After dragging all the piles out of the den and then putting them all back when the guy was done, no way was I cooking dinner!
I used those seeds and juice in this chicken rub. It was awesome! Did not turn it into a salad, grilled up 3 chicken breasts so I'll have some for snacking on over the weekend.
Garlic and Basil Rubbed Grilled Chicken Salad
3 cloves garlic, minced
1 tsp. kosher salt
½ C. fresh basil, chopped (no basil so I used fresh cilantro)
½ tsp. fresh-ground black pepper
half of a fresh habanero pepper (optional)
the juice from the seeded [mostly] black plum tomatoes, this had a little fresh basil in it, not much.
½ Tbs. olive oil (plus additional for grilling)
4 boneless skinless chicken breast halves, pounded to ½" thickness
Place garlic in mortar and mash with salt to form a paste. Add basil and black pepper and continue mashing until well combined. Add in just enough olive oil (about ½ Tbs.) to form a paste.
Combine basil paste with chicken in a ziplock bag and turn the bag several times to coat the chicken with the basil. Let rest for 5 minutes while you prepare the grill
Heat the grill to medium-high heat. Rub grill with olive oil.
Grill chicken, turning once, until cooked through (about 3-5 minutes per side). Slice into strips about ½" wide.
In a large salad bowl, combine greens, tomato, olives. Toss. Drizzle with balsamic vinegar and olive oil. Toss again.
Top with sliced chicken and feta cheese. Salt and pepper to taste.
Jalapeno & Red Pepper Cole Slaw
1/4 cup cider vinegar plus extra for seasoning
2 tablespoons vegetable oil
2 tablespoons lime juice
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4 cup sugar plus extra for seasoning
1/2 red bell pepper thinly sliced
1 - 2 seeded and minced jalapeño chiles
1 scallion thinly sliced (I used chopped Vidalia Onion)
1. Combine 1/4 cup vinegar, oil, lime juice, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, red bell pepper, jalapeño, and scallion to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.
May 1, 2011. From Cook's Illustrated.
LOL. I should never start reading at the end of a thread when I'm tired esp one where someone says some else has the crabs.
I'm tired. I spent yesterday morning and this morning going through an older flower bed redoing it. The remaining item in the bed from when I bought the house is a sedum that takes over everything. I spend too much time on upkeep so it's getting eradicated from the yard or that's the current plan.
Dinner is fish tacos. Proably with orange segments or sliced strawberries. I also have the makings for ratatouille. We'll see how ambious I am when dinner time rolls around.
Grilled burgers and slaw sound inviting, Mary. Wish I was closer. Might crash your dinner table. :)
Our fish tacos happened a day late. I was too lazy to bread and fry so they ended up pan sauteed in garlic and olive oil after a pan of golden onions exited. Last night we had grilled beer brats with brown mustard and fermented kraut. I'm really into those Costco tortas for all kinds of dinners. I'm thinking of breaking tradition and using them with the Friday BBQ during DD's weekend. Did I mention that we have been unable to find a satisfactory arrangement for Friday and am now catering that as well? Will I know my daughter got married after catering three of the four days? lol Anywhoo, the brats had to be split to make the right fit on the tortas but that's okay 'cause the taste was super! In the seemingly weird sides realm, two zucchinis got sliced and sauteed in garlic and olive oil. They were buttery though none was added.
A hunk of pork from a whole shoulder slow cooked last week and was frozen. I made red beans yesterday to bring home for a quick burrito dinner. Now back in Atlanta, we have three early morning pick ups, over the next three days, for our food redistribution project. Dinner will be simple salads and leftover fish and pork.
Had dinner out at the Fish Market, a wonderful restaurant in Palo Alto that has wonderful fish. Wild caught local King Salmon. (The waitress said Alaskan). Perfectly grilled with grilled asparagus & steamed veggies. Split an apple cobbler w/ice cream with my sister. Very good too.
We smoked a pork shoulder over the weekend and had it plain Sunday night with the last of our sweet potatoes and fresh asparagus from the garden. Last night I cut some of the smoked pork up in cubes and blended it with the white sauce for macaroni and cheese. I always add a little mustard to ramp up the flavor, and put bread crumbs on the top before I bake it. We had a fresh garden salad along with that. Comfort food, and tasty.
gg_what flavor of chips did you use to smoke the pork shoulder?
The burgers and slaw were great, thanks for that recipe edens_...Laurel, pop on over anytime, there's always a cache of those burgers in the freezer.
The slaw didn't get made until last night because Sunday we were watching the eclipse. The first 2 pics show the crescent shaped sun shining through a mesquite tree onto the back of the house as the eclipse began.
Then DH standing with his back to the sunset holding a piece of cardboard with a hole cut in it to see the eclipse progress. The first hole he made was too big and didn't work so ignore that part, and then me holding the final shot, tiny crescent sun. Anyway, it was fun to watch.
Had fresh garden yellow tomatoes by the handful, so DW made her famous cucumber/onion/tomato salad.
I bought some extra thick pork steaks and stuffed them - browned both sides in the grill pan then baked for 35 minutes @ 350 F.
Served with glasses of Guiness.
Baklava from the Greek Festival for desert.
We kick off our summer long VBS on June 3 and I volunteer to coordinate it each year. Call me a glutton for punishment: the week or two beforehand is a whirlwind of proofing, printing and collating lessons, handing out notebooks to the volunteers and making sure six rooms get decked out for the summer. Currently I can peek over my monitor and see two large boxes filled with completed binders, and a half-dozen still sitting on a card table/assembly center, waiting for their finishing touches, which they'll get this evening. Another box of material is already in the backseat of my car, and with luck, everything will be handed out tomorrow night. After the rooms are ready, the pressure eases up immensely - I just deal with finding subs for unexpected absences and classrooms that need more of something made.
If I had time to cook this week, I think I might want to make brisket and mom's jalapeno slaw she mentioned above. But I'm going to be doing good to do a hit-and-run on the grocery store sometime today or tomorrow. if I'm lucky, I'll get middle son and swimmer girl to rustle us up some burgers for dinner. (Since last night''s dinner consisted of a paltry junior cheeseburger I grabbed on my way home around 8:30 and washed it down with a diet cherry limeade.) Like I said, glutton for punishment...
Mary McP, we started off with hickory but I suggested we add apple, and DH really liked the way it smelled so he continued with that, and finished up with a little fig. I think we would have had to brine it longer than I did (about 24 hours) and smoke it slower and longer to get the smoke all the way through, but it was still excellent. It was an almost 9-lb roast, and I wanted some to freeze and some to use for making soup.
Has anyone actually made smoked ham using a smoker and fresh pork? That's what I was after but I couldn't find a recipe online.
Tam, were you at Zuck's and Cilla's wedding? Wouldn't Facebook shares as a party favor have been cool. That's what I would have done if I was their wedding planner. lol
Can't stand reading these posts. Does spring bring out everyone's best inner chef? Dinners are getting progressively more inviting while I am experiencing extreme kitchen lameness. When I'm done at Mary's I'm going to sidle on over to Bubba's (and I'll share the Guiness too, Bubba). Keeping RU, wedding and garden plans under control has us hopping. We grilled a petite fillet, portobellos and corn for dinner with a hearty salad last night. Tonight we're having a doctored store bought veggie pizza with leftover salad.
Mary, those pics are great. Thanks for posting them.
I'm in need of a substitue cook. More cleaning out of the garden tomorrow. I'm trying to catch up on being behind after the car accident two years ago. It's the amount of unwanted growing that can happen in that time to the yard.
No smoking experience here.
I'm trying a lavendar and honey roasted chicken tonight. I'll let you know how it goes.
We smoke several hams and butts each year, Leslie. I much prefer butts. I use herbs and spices to preference for a dry rub and SO uses packets of hickory chips from the occasional tree that goes down at Maypop. We have also used apple, pear and grape vine wood. He chops the chips with an ax and soaks them in a dish of water for several hours. Then he makes two or three flat foil packets filled with the wet chips and pokes small holes in the packets before laying them in the smoker. He cooks them at 220-250. We never have to add chips and I asked him to cut down on the smoke 'cause it was too strong. Maybe it's because we have a gas smoker so we don't have to tend ours like some of the charcoal or electric ones. I think keeping the dome closed is what makes the flavor so smokey. We also have a smoking feature on the Viking grill but it is so huge it's hardly ever worth using unless there's a big crowd. We will be smoking briskets and chickens for the BBQ night of DD's party.
I finished up my project in good time, so dinner was pork chops seasoned at the meat counter, a homemade pasta salad and some baked beans (not from scratch :-) Ran the grill out of gas, so finished the pork chops on the stove. At least when we swap out the tank, we know we got all the good out of it.
We've ruined meat by running the tank too low on our portable grill. It gets a bad taste and smell... like the odorant that's added to make you know if gas is leaking. Great that you were able to salvage the main course. I eventually insisted that a gas gauge was added to the grill tank.
BTW - Clever picking up something from Trader Joe's for meals. I'm not sure I would have thought about that. They do have a lot of preped foods and fresh produce that would make it easy to throw together a meal.
Laurel, thanks for the information on smoking pork. You don't brine it first? And what you do is enough to make it taste rather like smoked ham?
If the raab is bitter and tough it sounds as though it wasn't harvested early enough. I can never get a mess of raab at the proper degree of maturity at the same time so I can cook it up; I always wonder what I'm doing wrong.
Tonight we're doing a reprise of sausages with asparagus sections and asparagus sauce, with garlic and grated cheese, over linguine.
Susan, well I was thinking Mark Zuckerberg could have given them out at his wedding. He might have a couple extra.
Tam, how's the bibimbab? We pick up lots of TJs prepared foods and I wonder about some like "crabless cakes" or "chickenless cutlets". I also wonder about the Whole Foods "chili with beans" dish. If you read the label there is no meat in it. So, if you removed the beans from the chili, what would you have? Chili powder with some cheese on top?
Leslie, SO has Meniere's and salt is def a trigger so I never brine anything we eat. Only for catering. As for smokey flavor, I have asked him to cut back. He loves it when the meat looks like it was excavated from the Le Brea tar pits because that means he's the Q king but it was way too strong tasting. He thinks whatever goes in the smoker should come out like burnt ends. It's a guy thing (sorry Bubba). I prefer butts because the meat is more tender and less dense than ham and, though there is more fat in butts, it melts away. The hams end up being a lot of poundage in bones though the smoked bones and scrap meat are great for other dishes. If you don't brine a raw ham and are going to hold it up to a salt cured raw ham that has not been smoked it will taste more mild. But when we smoke salt cured hams we soak them in multiple changes of water for at least half a day and they still taste saltier than we'd care for. That's another reason I prefer butts.
I had the last of my spinach, a fresh picked tomato, jalapeno & cheese, salt, pepper & mayo all on good whole grain bread.. Toasted to perfection..Will for sure miss the spinach, but it is done til cooler weather..Usually don't get to have it this late.
It's already too hot to work in the garden (full sun) until later this evening. However, I'm off to fetch another 3 cu. yard load of wood chips.
I haven't used my BBQ grill in about 2 years, but I have some ribs in the freezer that I may defrost. I'll probably have to go get another bag of Cowboy charcoal. I love the real stuff, detest the taste of briquettes.
Have a great holiday weekend! Too much rain here this morning to be out in the garden. So day off. I'm trying to figure out if I can get a Espaliered fruit tree in the yard some place where it will provide additional screening and also grow well.
Dinner is left over gyros chicken & parsley salad on a bed of greens from the garden. May make baked pita chips to go on top.
Our peas are just starting to pod out, and I planted them before St. Patty's Day. Go figure!
Last night we had lobster; there was a sale on it at the supermarket. I made a pasta salad with bits of salami and anchovies and kalamata olives and roasted red peppers and cucumbers to go with it. The lobster was a real treat! Tonight we're going to finish up the pasta salad with some broiled lamb chops.
You peeps with the peas are making me envious. Love them but the 2 or 3 plants I had didn't do much...could it be I forgot to water? Ugh! Poor babies.
Not completely sure what's for dinner tonight but it should have fresh basil, fresh tomatoes, a pumpernickle bread recipe and mozzarella. Which brings a question: folks here often talk about 'fresh' mozz and how great it is...can I get fresh mozz in the grocery store? I've seen packages that say fresh mozz but is it really? Is there a secret? Thanks.
I saw a recipe for making "basil caviar", which is basically using the technique for making spheres. I haven't been inclined to try that, forget even what it's called, but the small basil spheres make an interesting topping.
I don't even bother with planting peas of any kind. I DO like the pea pods and sugar snaps, just never think to plant any.
Goat cheese, sun dried tomatoes and speck topped pizza. Left over salad.
The garden is finally looking authentic.
Mary, fresh mozzarella comes in an oval or round form and is not low moisture. It is softer and creamier. It will not store much longer than a week. There are differences between brands as to quality. Most American mozz is cows milk (very good) but buffolo mozz is traditional and available. If you ever get a chance try some with your fresh tomatoes and basil.
My favorite small local supermarket had a special today, two 1 1/2 lb. lobsters for $25, the exact amount of a gift certificate we got for Xmas, They were tasty and I made fried rice from a four rice mixture from Costco that I cooked with chicken stock, with carrots, peas, onions and garlic Made a salad with spinach, penne, toasted pine nuts and shaved parmesan. 'twas good.
I thought someone on the thread was making their own mozza and said it was easy. Another choice to keep in mind if you can't find it in the market.
Dinner was out. We went to a place called Cafe Gratitude which serves mostly vegan, raw or microbiotic foods. We had sprouted almond humus with raw crackers; a BLT sandwich on bun with spicy cashew aioli, crispy chipotle-maple coconut (the "bacon"), romaine lettuce, tomato and avocado; and a salad with greens, figs, apples, mint, and basil;. We brought home a strawberry "cheesecake" (no dairy) made with almonds, irish moss(???) and some other things that escape my memory. The couple next to us gave it rave reviews.
Any idea what the irish moss is? The waitress said that it is more an aquatic plant and gets used in the foods by the food industry but is called another name.
LOL. I'm tapping on my little phone. Meant chondrus. I think that's the spelling. Most of us know carageen, yes? It's added to stabilize certain foods in a gelatinous form. It's used in a lot of Chinese Buddhist food preparations.
ShopRite sometimes has lobsters for $5.99/lb, so that's what we got. I couldn't figure out what the bottom line was from the receipt because they took a dollar per pound off at the cash register and it wasn't clear what the final cost was. But if they were a pound and a half, which they weren't quite, it would have been $17.97 - not bad for two lobster dinners! We used a mixture of butter and olive oil as the dipping sauce, and somehow the olive oil addition made them taste even sweeter than usual.
We had our traditional burgers with friends. I toasted sliced french bread w/olive oil & garlic & served them with a goat cheese w/cranberry & pecans. (From the farmers market). We had a big salad with romaine & spinach from the farmers market, roasted asparagus tossed in a lemon vinegrette w/fresh herbs. And grass fed beef burgers, cooked perfectly (for a change. I usually cook them w/in an inch of their life when I bbq.) Dessert was a strawberry trifle - made with copious amounts of strawberries from my garden & supplemented with the farmers' down the road. Everything turned out wonderfully and the company was delightful.
Dreamfield pasta with pesto and diced tomato, and broccoli. Nothin' fancy.
I bought a 1953 BHG New (!) Cookbook at a tag sale today. There are plentiful uses for jello, condensed canned soup, and processed American cheese. My personal favorite is spam "crown roast". Slice the spam into wedges, mostly through the meat, and put half-slices of canned pineapple between the slices. Place in a pan with some canned sweet potatoes, butter, and orange marmalade. Bake until it makes a delicious glaze. Holy rollerskating crap! It would only be better with a picture.
Eeeerk...my ex DGDIL just did a pot luck with friends and they did all fifties recipes, jello molds chicken in aspic, ugh, it was hideous. I just bought an old fifties Betty Crocker cookbook, to replace the one I gave my DD. I still use some of the recipes, like eclairs, and some of the pies.
Lobsters sound wonderful as do tart cherries. I always think of German-style tarts with sour cherries and kirsch. Often the pits are left in like with clafoutis.
What is Dreamfield pasta? I collect old cookbooks. None of those recipes are going on my "to do" list anytime soon though.
What is butternut squash pasta?
Spam crown roast huh? Gotta give points for creativity. We do retro-themed dinner parties and they are lots of fun. My parents used to do these "Maui luau" a la Trader Vics and dig up the beach to make a pit. There were cocktails with cherries and umbrellas. The guests wore leis and acted ridiculous. Some even eventually fell in the lake or the pool. I'd be sent across the street to sleep over a friend's house and we would sneak back into the bushes at my house to watch. Very Goodbye Columbus. LOL
We are having chicken that's spent the day swimming in raspberry sauce and jerk with carrots, green onions and garden snow peas. The sauce is a leftover from a visiting friend and the jerk is from last year's garden fodder. There's jasmine rice. I see the time...we do eat late but just came in from the garden a short while ago.
Laural - If I was only able to drink alcohol it would proably be something like Kirsch. Usually the tart cherries make it as far as the stove with a only a light touch of sugar and tapioca. Dh has to hurry if he wants any. However since you brought up the topic I may have to google to see if anything strikes my fancy before heading to the stove. Pasta is ravioli filled with squash and was purchased but still very good. Cooked it and tossed it in with carmalized onions, snap peas, and broccoli.
I don't recall my family serving anything aspic. Jello with extras showed up periodically.
Celene, that sounds DREADFUL! I didn't even look at the links Susan posted of Spam crown roast, nor Frankfurter Crown Roast...
Laurel, on the theme of "Maui luau" (well, kinda/sorta)... I used to host a February Beach Party in the heights of our Appalachian Winters. We moved out all the LR furniture, cranked up the heat, and spread beach towels. No matter what winter gear the guests actually wore to the event, they had to change into beach clothing once there. We had a real beach BBQ picnic! Of course, most of us got drunk as skunks but it was great fun.
Today's soire'e will have BBQ'd ribs, fruit salad, french bread with green onions and garlic/artichoke/parmesan/mozzarella cheeses/sour cream,baked to melty yummyness, potato salad, mango salsa, brownies and pound cake layered with pudding and whipped cream. Definitely not on any weight watchers plan. I'mnot preparing all of it, everyone brings something. Weather doesn't look like it will cooperate, some fierce T storms in the offing but hoping they will swoop in later rather than early.
M5 - Dinner sounds like it was good. Hope the weather cooperated.
Dinner tonight was a bit strange as I've got a slight upset stomach. Chicken soup, ginger brew soda, and popcorn. Go figure that one but it's what seem to settle it out. I figure maybe too much heat with it being so hot today.
ooooo, '...fierce thunderstorms...' I just love weather. Probably because Phoenix is so lacking in any.
Sorry you're not feeling well Susan, heat and humidity sure can do it. Warm ginger tea too maybe.
Not sure exactly what's for dinner but it will have salsa as a component. Finally got the time to chop all those tomatoes I've been harvesting : black plums; stupice; black cherry mostly and a few san marzano's that the birds pecked a corner out of. A couple of home grown red sweet onions too, garden garlic went in the no-knead bread dough that's rising. Doncha just love using your garden gifts to feed the family? Ah, sweet.
Cookiing *might* resume tomorrow in my house. Notice I said might. Depends on how my day goes. By mid-week for sure. But I've eaten well this weekend, thanks for some Oklahoma friends hosting us and my parents for the weekend. Good to be back on TN soil...should be home before my coach turns into a pumpkin.
Weather held off until just now, we got home about 30 minutes ago, and now it's blowing like a hurricane and pouring rain like a waterfall!! Hope my DD got her DS and the boys home before it hit. Probably, she only had to go about a third of the disance we did. Everything tasted great, and there will be NO dinner tonight. Maybe a little dessert later.
I got a big basket of "jam" strawberries & a couple quarts of firsts from a farm stand in Lancaster county. Oh so good! I've got them frozen & vacuum sealed or on a cookie sheet in the freezer for later bagging & sealing. Will be enjoying them in my smoothies. I need to pick up some more while they are in season.
Yep...dinner out, or pizza in. I agree about the washing up up being the worst part of it. Ugh!
Tonight is chicken enchiladas and chips so I can get a good taste of the salsa I made the other day with garden toms, garden onions, and garden garlic...garden garden garden. yum yum. And I'm going to try grilling some baby bok choy and raddichio, which I think I saw on here once. Was looking for some romaine but settled on these two instead. Hopefully, I know what I'm doing...duh!
No one delivers out here so we did go out. Yep. Just hate the mess to clean when the power does come back
Here's some irony - we ordered a full house generator after the week without power in Oct. 6mo later... It finally came and we just picked it up today. We left it on the truck cause it was pouring. If no power we will carry it over and get it set up in the morning.
Wish I could say the same thing. We are in suburbia and the power goes down at least once a year for a least a full day. Generally the reasoning given is that we are at the end (or near end) of the power line that runs overhead through a lot of trees. Longest time out of power has been a combination of 5 days out, 2 days up, and then another 2.5 days down in January. I think we were down a total of 6 times that year. The generator has been used a lot since we bought it. Although maybe only once this last winter.
Dinner is left over S&S chicken on salad or in a tortilla.
Tammy, what's a transwitch? We got a generator several years ago and have blessed it when the power went out, but it runs off propane so there's a limit to how long it will go, unfortunately. We looked into solar but found that it wouldn't take over in a power outage, so what's the point. I liked the idea of having some independence from the power company but if it's only good when the grid is up it seemed not to be worth the outlay, and subsequently the financial incentives have dropped considerably so we're glad we didn't commit ourselves.
We had hamburgers and a pasta salad for dinner; nice summer meal. I need to make some shortcake to go with our strawberries, which are coming in fast now.
The place we went last night was selected in part for it's ultra casual style. DH couldn't take shower with the power off. They have some good main courses and fab desserts. I was just too full for the latter. I know - poor planning. Shoulda had dessert first. ;-)
A trans switch shuts off the connect to the power grid and instead connects a subset of circuits to the generator ( so you don't overload it with the full house demand). And yeah we have solar but it is no help. You need a battery backup and that is pricey. We got a gasoline generator. Thought about natural gas but we decided we could get a conversion kit later if we wanted it still. Ours runs a little over 6 hrs on a tank of gas at typical load.
We have a transfer switch on our generator, and couldn't figure out why the same thing wouldn't work with a solar setup. Probably a state-by-state kind of regulation. I think ours would run a few days but propane is expensive! Still, it's so nice to be able to flush the toilet when the power is off! The lack of water is what we missed most, since we mostly heat with wood and have a propane gas stove.
Youngest child spent yesterday afternoon dazzling us with his mechanical expertise while showing off the VW Jetta he bought for bupkis and spiffed up. Wow were we impressed! He was our one pound, fifteen and a half week early, baby born away from home and who spent almost four months in ICUs. He was supposed to be our "forever child". Never mind that he can't write in cursive or tie his shoes very well. He can play the piano and violin nicely. :) We ohhed and ahhed over what a great job he did on the car and then celebrated with pulled pork and corn and bean filled burritos. They were topped with melted cheddar and Greek yogurt.
We are having super salads almost every other night. We'll probably do that tonight. It's taken years for SO to appreciate salad as a dinner but if I stack enough stuff on the greens he's negotiable. I started with lots of meat, cheese and bread added and have gradually weaned him down. We still have the kitchen sink going on there but the salad pyramid has definitely shifted to the greener side.
Sounds like a great meal for a warm night, and congratulations on your son's blossoming! It must be so gratifying to see how well he's doing.
We had a workman here all day to do odds and ends - he planed down the front door so it opens and closes easily, replaced the drain in the tub since the old one stopped working, and repaired the double hung window in the kitchen because the cord broke. All of those things took considerably longer (and therefore cost more!) than any of us had expected, so DH and I decided to give ourselves a break and go out for dinner. We went to our favorite Tex Mex place, and they had softshell crabs on the menu so we both ordered them. They were NOT good. They were too moist and smelled fishy. I tried to eat mine but couldn't, so DH got them. The last time I couldn't eat a meal I ordered was andouillettes in Paris. This wasn't as bad, but it sure wasn't good, either. How disappointing! I'll probably reheat the leftover crabs in the oven tomorrow, which hopefully will dry them out and crispen them. DH can have them; I'll have the leftover hamburger that's in the refrigerator.
Laurel, I echo Leslie's "congratulations on your son's blossoming!"
I finally used some of my homemade rhubarb BBQ sauce on some ribs tonight. I made 3 batches, 2 with store-bought sauces and 1 with the rhubarb sauce. It was hands-down the best but just a tad on the sweet side. I just made notes on my recipe to adjust the sweetness because I'll forget otherwise!
Thanks, Leslie and Darius. He is indeed a miracle baby! He didn't make it on to a growth chart until he was five, was in the lower ten percent until he was ten and is now 6'-1" with a big bass voice. lol Well, easy to chuckle now that we are light years away from the surgeries, physical therapies and occupational therapies. Typical childhood illnesses were potentially life threatening. We almost lost him at five when he contracted a virulent respiratory infection. Eight days in ICU on a ventilator and in a drug induced coma.
We are off to Maypop today. We ended up eating penne, mushrooms and herbed tomato sauce last night with sauteed onions and zucchini on the side. Tonight will probably be that salad 'cause there's some roasted chicken for a topper.
The scalloped potatoes were the best I've ever made... used russets which made a difference, added some chopped onion, a tad of garlic, fresh thyme and used real cream. The cheese was Dubliner cheddar made by Kerrygold.
Tam, dilled salmon sounds good. I need to get myself in gear soon and make some mayo. All I can find in the stores now is made with GMO canola.
There's an organic brand here though i don't recall the name right now & don't have any in the fridge to check. I've made mayo a number of times and it just doesn't taste good. I am sure its the oil. What type of oil do you use?
Tam, I haven't made mayo in ages. I've moved to using a good tasting EVOO (Barbera Frantoia) for most things but it's probably too strong for mayo; don't know if I have any milder EVOO on hand. I'm also thinking to try a batch with extra-virgin coconut oil.
Since homemade mayo has a short shelf life, I'm thinking to try a fermented version as well.
I doubt I'll get to this for 2-3 weeks as I have a 3 day trip to Charlottesville next week to see my liver docs, and MUCH garden work to do before I go!
Must have been salmon night...ours was lemon peppered, and I had fresh asparagus and a rice medley which was left over from a previous meal. Strawberry shortcake for DH and I had the remnants of an apple crisp.
Canola oil is made from rapeseed oil. Because the name sounds ugly, it was christened "canola" (for Canadian oil, low acid) by the Canadian government. Like cottonseed, soy and other oils, it's likely to have been grown with GMO seed. Not by necessity, but usually. Also, most all canola is extracted with hexane if that bothers you.
I agree with you both, M5 and Celene. I've mentioned it before but thought maybe it was just me. It's supposed to be flavorless but I can taste it and don't like it. It's an issue for me buying prepared foods because I can taste it in prepared foods like those from TJs and WF. Life would be much more simple if we not only ate everything but ate it from anyplace. :)
Darius, if it's labeled organic, then it's not GMO by definition. One of the cooking sprays is labeled organic canola oil. You can also find organic oils in health food stores.
I would like to find a decent source of organic, or at least not GMO-laced, chicken feed; it really bothers me that I'm doubtless giving GMO food to my chickens and then eating the eggs. But the cost is high and shipping is often even higher than the price of the product.
Darius, I was solicited to participate but have not even have the time to check out the Underground Market in person. http://atlantaundergroundmarket.com/ The concept is super cool. originally I understood they were somewhat like flash mobs with last minute details about location and lots of rules for being selected. I'm game but don't have an instant strategy for how I'd represent myself or my business cuisine-wise. Catering requires menus that please the client where as restaurants put it out there and stay or go. I'd need to think about a food truck mentality to do it. Like if I had one what would it be? Suggestions for what would suit are welcome.
Leslie, good luck with finding organic non-GMO feed. Maybe look at NJ's organic growers association because organic vegetable growers often raise poultry for cycling fertilizer. They usually have regular monthly open meetings. Regarding cooking sprays; are you satisfied with the additives in those?
SO is finishing the roller work on our newly painted bedroom. I finished all the cutting and trim a short while ago. What a bugger. The whole cottage is coated in that seventies wood paneling. Not the cheap stuff but still... . Painting my way out of dark walnut has become a life ambition. If one more person walks in here and says they love it I'll smack them! Now to figure dinner. Did I hear salad?
Laurel, I'm not happy with the additives but the spray works much better for me than EVOO when I'm making eggs; it also works well for baking tins. I'll have to see if NJ has an organic growers' association, but if they do it's probably up in Northern NJ, which is actually quite far from me.
Somehow I've missed all the controversy on the canola oil. I've dropped cooking with corn, sunflower, oil, and a number of others for various reasons. Some of the reasons were too low of a heat point, issues with LDL/HDL, gunk on my cooking pots, use chemicals to extract the oil, etc. So I'll take a look at what the info says on this and decide what to do. Thanks for posting the link. BTW - What I did read here shortly says that the issues with the internal organs are the same for other oils also.
Dinner last night was at the DILs. DH and DFIL's birthday celebration. DMIL is now cooking some raw foods. It caused a problem for me last night because she used ingredients to cook with that she didn’t realize I can't eat.
Leslie, I copied an organic chicken feed recipe a while back, from someone who raises organic chickens and also has a hard time finding feed without GMO's in it. I'll look for it and send it to you.
I understand what you are saying that organic foods by definition have to be non-GMO, but the gov't has been allowing more non-organic additives in the last few years. There are many points of dissension for me about how most oils are processed regardless of an organic label.
Originally, Canola was bred naturally from rapeseed at the University of Manitoba Canada in the early 1970s, but it has a very different nutritional profile in addition to much less erucic acid. The name "canola" was derived from "Canadian oil, low acid" in 1978. http://en.wikipedia.org/wiki/Canola#Genetic_modification_issues
Thanks, Darius! She's just talking about food for chicks, so I posted a question about food for layer hens. We already feed our dog Taste of the Wild, although they had a recall because of salmonella recently. I never thought of feeding our chickens that...
Laurel - For the food truck, what are the foods that you are best at and is there an overall theme to it? I.e. Jewish grandmother (or not), organic orgasmic food, BBQ Queen, etc?
A friend who is a caterer makes BBQ, BBQ rubs, and a Rum cake. He seems to make as many cooking shows/events and interviews as he can. The last one was in Miami. He uses it as advertising for his company plus he sells the rum cake to restaurants.
Susan, it's not a truck, it's like a flash mob event staged several times a year. Vendors apply for booth-type spaces and serve small bites of every imaginable cuisine. It's like a food fair. Participants buy tickets at the entrance, each one good for a tasting. Some of the vendors are amateur home chefs. The people putting this together require proof of a food safety prep course which is provided by area extension services. If I ever found the time to do it I'd probably do Euro/Med.
About olive oil...EVOO is more viscous with a lower smoking point than regular VO. There is more olive matter in EVOO because it's the first press thus the stronger (richer) flavor. When cooking with higher heat, such as sauteing, one should use VO and not EVOO. It is the second pressing and contains less olive particulate. Use EVOO unheated or on lower temps the way you would butter. I prefer peanut oil for frying.
Years ago, long before I started questioning oils, I bought a bottle of organic peanut oil, maybe made by Spectrum. It actually smelled like peanuts, tasted fresh, and was great to use for high-heat cooking without imparting a peanut taste. YUM.
Spectrum also has organic mayonnaise, but some of their products aren't organic so you have to look carefully.
Btw, I found organic chicken feed at Tractor Supply, or at least they can order it for me, but it's $35 for 50 lbs. I'd have to double my egg prices, and I don't think that most of my customers care if there are GMO grains in the feed so I'd probably lose them.
We're having some sort of chicken tonight - to be announced...
Somebody asked about snap peas. I mix them with thinly sliced radishes and marinate them with a mix of white or red wine vinegar, sugar and salt/pepper to taste, then top with feta. Mix them up fresh, or refrigerate them for a few hours. You could add some mint if you want to add another flavor dimension, but I tend to skip it. I'm serving it with some Key West marinated chicken kabobs tomorrow night :-)
Tonight is one of my husband's favorite meals: grilled steaks with a side of potatoes and a small side salad from our own lettuce. Simple and hearty fare.
That sounds like a good snap/snow pea recipe, Terry. I line them up and julienne them to use in chicken and fish salads. We use them raw under hot chicken and pork dishes in place of noodles. They can be julienned and dressed out with a favorite dressing and provide a bed for salmon or other fish. I throw them in my fresh pickle brews. Our dog, Goober, loves all kinds of raw peas. We call the over grown ones "Goober peas".
it may be too hot to think about beans on the stove (as opposed to vegetables on the grill) but i live with a bean lover and
the other night i hit on something that he says he could eat every night although i won't be making it that often! lol
You Will Need:
1 can drained garbanzo beans
1 can drained butter beans
2 onions sliced thin
cup or so of chopped celery (with leaf if possible)
couple dashes of olive oil
shredded low fat mozzarella
cup of chicken stock
i just throw it all in a pot and simmer about half hour with lid on but browning the onion and celery first would probably be even better.
i use pretty much cumin and i do use fresh cilantro.
when i ladle it on the plate i top with the cheese.
it has a mexican taste that i love without going overboard and the two different beans give it texture.
Ohh, that sounds yummy, Tracks. Was it inspired or from a recipe? We are huge bean lovers! Our friend down the road called and said she had lots of extra kale. Mine was seeded late and still small. I stuffed a grocery bag with her organic kale, another with chard, another with Romaine and two dozen organic eggs. She buys organic feed, Leslie. Oriental poppy seeds for my garden too. I provide all her tomatoes and peppers.
We are having an unauthentic Tuscan-style stew of great northern beans from dry ('cause I don't have cannillini), roasted chicken stock, Cheryl's fresh kale, mushrooms and mini farfelle. A lingering chicken breast and a hunk of brisket are wanting to go for a short swim.
The cooking style here is evolving to one dish dinners. We finally got our bedroom painted and reassembled. The four poster and dust ruffle took hours. SO spent much of the day replacing outlets and switches from brown to white. The wood paneling required three coats including the primer/sealer. I cleaned the carpets. Still need to cut grass and tend the garden before going back to Atlanta tomorrow.
That sounds good, Debi... even though I prefer not to use canned beans. (I have a problem with phytates, so soaking dry beans inn aciduated water overnight, then rinsing, works better for me.) Glad to see you stopped by!
That bean dish looks yummy to me too. Laurel, sounds like a nice remodel. We once painted over dark brown kitchen cabinets...took several coats but man! what a difference. There was a big picture window and that room rocked when we got done with it. Painting is such satisfying work - like weeding.
I just food-milled my roasted garden tomatoes - not much sauce (maybe a cup and a half total which I split with my friend I borrowed the mill from) but I expect it will be very good over hot noodles with a big salad which will include one of the Marianna's Peace tomatoes. A 2# tomato!! Talk about flavor! wow. I'm speechless...and some home baked bread.
Side note: I lost a lot of plum tomatoes (San Marzano and Black Plum) to BER so am thinking of how to combat that in the next tomato growing season, fast approaching. Anyone made tomato leather??
i'd have to say that it was totally inspired by the need for a quick side dish a couple nights ago. i grabbed a can, then another and before i knew it i was cutting and chopping and digging through the fridge. the cilantro was fresh from the neighbor's garden.
it's very filling and good for us too! we're having roasted turkey thighs and when i asked what he wanted for a side tonight, he said, "those beans". lol
the cheese was just melting over the beans when i took this shot.
Y'all are driving me nuts with fresh tomatoes! My last frost date is late May, and even then the soil is not warm enough for tomato plants. Mine are still seedlings without their first true leaves! (I may have to buy tomatoes at the farmer's market this year, too busy doing foundation/prep work for future garden areas to tend my seedlings; I've already lost a few.)
hey darius, i got side-tracked by that big, honkin' tomato picture! lol
tomatoes are having a tough time in this neighborhood. finally getting some much needed rain...
i try to look for canned beans that contain as little amounts of ingredients as possible but regardless, i do drain and rinse. years ago, before i knew better, i'd dump the beans, liquid and all, into the pot. i'm very sensitive to calcium and i'm sure "bean juice" contributed to some of the many stomach aches i had.
On June 8, 1911, with the coronation of King George V and Queen Mary mere weeks away, The Times (London, England), ran the following short piece:
A Coronation Cake.
The King has consented to receive from Messrs. Gunter and Co. (Limited) a Coronation cake.
The cake weighs about 500 - 600lbs., and its ingredients included 190 lbs. of butter, sugar, and flour, 700 eggs, and 200 lbs. of mixed fruit, besides almonds and liqueurs. Almond icing is overlaid with sugar icing, and the cake, which was baked in sections, is octagonal in shape. Its circumference is about 9 ft, and its height nearly 2 ft. It is lavishly ornamented with panels containing painted miniatures of their Majesties and emblems of the Overseas Dominions. Above the cake are graduated columnar temples, containing a finely molded sugar figure of Britannia on the first tier, a fully-rigged three-decker on the second tier, and a figure of “Love” on the third tier. The whole is surmounted, at a height of about 10 ft, by a white satin cushion, on which reposes a crown, supported by three lions rampant. Figures of “Peace” and “Plenty” are also incorporated in the design.
Messrs. Gunter and Co. provided the cake for the wedding of the King and Queen in 1893, and that for the silver wedding of King Edward and Queen Alexandra.
I have, Mary. It's really best left as the decorative plant it is. As for tomatoes, you will most likely be happier with hearts though the output is appreciably less plus they tend to get so large they fall off the plant. :( It's a plus for saucing and canning that they have few seeds but hard on us seed savers.
Darius, are you into the Jubilee? I've been disconnected from events on our mountainside.
It's fast food for us tonight. I've got Costco pot stickers in the freezer from youngest son's last stay, mushrooms, boxed broth, garden carrots, snow peas, green onions, broccoli and cilantro. We returned to Atlanta today after working in the garden and trying to put the newly painted bedroom back together. I've got to be at work at eight.
No, I didn't watch any of the Jubilee. (I'm not much of an anglophile, not that being an American today is anything much to brag about either.) The Coronation cake was posted on a blog I follow about historic foods and I just thought the immense size and description was interesting. Since the Blogger is originally from England (and now in New Zealand I think), she posts a lot of 200-300 year-old recipes.
The word ‘jubilee’ was originally from the concept of a ‘jubilee year’, which, as I understand it, is a Jewish concept. The Oxford English indicates that the phrase has been in use in the English language since the fourteenth century, and explains it thus:
“Jubilee Year”: A year of emancipation and restoration, which according to the institution in Lev. xxv was to be kept every fifty years, and to be proclaimed by the blast of trumpets throughout the land; during it the fields were to be left uncultivated, Hebrew slaves were to be set free, and lands and houses in the open country or un-walled towns that had been sold were to revert to their former owners or their heirs.”
i copped out tonight...canned sweet sue chicken and dumplings with some chicken stock, frozen peas and a half rotissiere chicken from publix thrown in the pot. we did have a fresh spinach salad with garden tomatoes...not a totally bad meal. lol
Since I have a dental casualty across the table, he got macaroni and cheese and I had a gigantic salad. Then I went and brushed my teeth early so I wouldn' t be tempted to snack.
I have one thumbnail size green cherry tomato so it's going to be a long wait...
I roasted ten chickens (40 pounds) yesterday and got them boned and skinned for Brunswick stew. The roasted chicken skin spent the night in a six quart crockpot turning into stock and the bones have been going all day. SO is going to smoke ten pounds of chicken thighs tomorrow to get the smokey flavor in there. Eighteen quarts of tomato base are simmering on the stove now. Butter peas are going in a separate pot. SO is outside grilling sixteen ears of organic bicolor corn. Have no idea what's for dinner.
Yes, it's now assembled and chilling. Onions and peppers from last year's garden made it into the mix. Diced potatoes too. The original recipe had game, either squirrel or rabbit and, here in the Deep South, almost always included pulled pork. It's for Daughter's and FSIL's (Future Son In Law's) weekend. The Friday night reception catered by 'nother entity unhappily ended up a bust. First was our disappointing tasting and then an alternative venue was asked to send menu proposals and arrange a tasting date. And asked, and asked, and asked... DD was getting anxious, FSIL was annoyed so I suggested renting a tent, tables, lighting, et al and doing a casual evening in the meadow of the park retreat we have booked. Core family and friends will be staying there while other guests are nearby. There's a catering kitchen on premises. So I set about finding someone local to provide a casual country BBQ or grill party. All I can find is ready made dinners delivered on styrofoam plates with jugs of iced tea. Uhuh. Then we went on a quest tasting BBQ in Atlanta to bring up and things got so complicated, not to mention greasy, we came to the only logical conclusion acceptable to micromanaging, Type A me, that we would be doing the groom's reception dinner too. Don't comment. The mom was thrilled to not have to do anything and sent a check. So now we have twenty quarts of Brunswick stew that can be frozen and SO will smoke two whole brisket packers that we'll get at Costco. That's whole, nine or more pounds with fat cap on, the way restaurants smoke them. They'll be trimmed, sauced and warmed in chafers for sandwiches. The Brunswick stew will be served with fresh cornbread which will contain some of today's grilled corn. I'll make a vegetarian version and there will be simple sides, mostly from the garden. The local German Baptist http://en.wikipedia.org/wiki/Old_German_Baptist_Brethren bakeshop will provide freshly baked pies for dessert. Beer, wine, our spring water and herbed teas. I'd prefer to not be doing this but it was down to finding an expedient solution and time to move on. There will be at least fifty guests that night and more than sixty the night after. Dealing with people to take care of things was taking more of my time than doing it myself.
That's what's for dinner tonight but we're not cooking...great mexican place we went to last week, invited DS and DIL to go along tonight. DH had some dental problems this week, so he's been eating gooshy food and I've been surviving on whatever I could rustle up. I'm ready for some tableside-made fresh guacamole...and crunchy hot just made chips
I've decided we're having omelets with kale, red pepper, a mix of mushroom & onion for dinner. I prepped a big pot of squash lentil stew for the slow cooker tomorrow. I love puttering in the kitchen!
I scored local sweet cherries at the farm stand down the road. Apparently the early warmth this spring followed by a cold snap has limited the supply (and peaches will be scarce too). They are early to boot. But they are delicious.
Dinner tonight was chicken stir fry with garlic, carrots, peppers, summer squash, snap & snow peas, Bok Choi, onions, and radishes in bean sauce on wahini rice. Dessert was at the greek festival and split with DH: wedding cookie, baklava, and chocolate something.
Now that's a lot of roasted mean Debs! Chocolate cherry cake sounds really good too. As does a stir fry - haven't had one in a while. I must make one soon.
I totally forgot we were to watch a movie with friends so I didn't get to try the strawberries w/shortcake I made this afternoon. I used a whole stick of butter & 2/3c heavy cream in the shortcake so its gotta be good! :-) Well.. something to look forward to tomorrow.
I made a big pot of chili in the crockpot; I started it last night and then checked it this morning, added a few more things, and let it sit until near dinnertime, when I turned it back on again. I used deer meat, and didn't even brown it first. The meat was falling-apart tender. Served it with guacamole and salsa and chips. Yum.
MaypopLaurel, I haven't logged on for several weeks, so this is a response to a mid-may posting of yours. About salad season!! I, too, love the time when every night it's chef salad from the garden. My hubby likes the idea, but he is much happier when I add lots of croutons. I need the eggs or cheese or meat or all three myself. And a can of beans or garbanzos... I get a big bag of croutons from Costco and have to hide it or he just nibbles it away. :-)
I greet you by your full name because I, too, am Laurel. There aren't many of us. I keep expecting it to become one of the top three names!
We love summer salads, but usually add pasta to ours.
Tonight I made merguez lamb patties with couscous and a salad. I added almost the full amount of harissa called for in the recipe and it was really good! Even DGD, who normally doesn't like lamb, had second helpings.
But tonight no salad. Instead super market cole slaw and potato salad and tirumphant reuben sandwiches made by me! The best ever. Standard Swiss cheese and corned beef and sauerkraut on rye, but the triumph was the dressing. Gray Poupon base, with a little ketchup and horseradish and tiny chopped up dill pickles. I hope I can duplicate the proportions! The occasion was a casual b'day party for one of our grandsons who had turned two. And who obligingly said "two" when asked... SO SMART! Aren't all our grandchildren smart??? :-)
Pork chops, new potatoes, beets, tomato / cucumber salad (all veggies raised locally from the farmer's market) true summer treats. Lime bars left over from a family reunion this past weekend will be on the "late night snack" menu, Will pick the first of the green beans tomorrow morning and try salvaging some kale before the weather gets any warmer. Love this time of the year and the veggies that it produces. We had some great basil pesto this past week and getting ready to harvest it again.
I have been preempted by our upcoming RU and wedding week and am trying to catch up.
Darius, anything that leans toward round is called a "pea" here in the deep south. I believe butter peas are considered a type of baby lime bean. That said, baby lima beans are not all "baby" beans. Many are small species limas. I'm referencing you here http://www.pictsweet.com/our-products/category/all-natural because you can see that their list includes both butter beans and butter peas. They are my favorite brand. We grow butter peas in late summer to harvest for dry beans in winter. They are so creamy and not mealy like many limas.
LAS, now we are only semi-unique. Maybe not unique at all. When I joined DG I tried a bunch of Laurel combos and everything was taken. lol It is great to meet another gardening, food loving Laurel and from such a far of sphere no less. :)
A review of dinners the past few nights include SO's baby backs, oven fries and grilled veggies two nights ago, sushi, seaweed and saki with friends last night followed by music, lively converse and a port(s) tasting. I made a batch of white limas this past week and discovered a meaty ham bone from one of our previously smoked hams. The meat was steamed off the bone this afternoon and mixed with the limas. There was a salad with homemade croutons, kalamata olives and Basque sheep's milk cheese.
Everybody...thanks for all the great support regarding the wedding weekend. It's coming together beautifully. We are still weeks away from final RSVPs and have way more guests than we anticipated. Somewhere between menu planning and table topper quilting I'll have to figure out what to wear and how to clean myself up.
Glad it's going well. The wedding and all the parties sound like they will be a lot of fun.
LAS - Eden may have an easier method by which to tell when to plant kale in the spring. We plant our kale outside around March 20 or as soon as the soil is warmed up to 45degF. We also carry it further into cold weather (spring or fall) by using row covers and an overall plastic cover. See Eliot Colman's books for more information on that. http://www.fourseasonfarm.com/