Okey doke. POTLUCK is the rule of the day. Whatever you like to cook, we'd love to eat! I can fill in with whatever might be needed, haven't given enough thought to a specific item myself...We have a grill and can provide burgers etc to make sure no one goes away hungry. AS IF...
Also can use drinks, desserts, paper plates, chips, that sort of thing , it's all good!
Hey, how did Ric beat me to posting the greek pasta salad? I've even got an extra batch of fresh oregano & feta dressing ready... pout. pout. No matter, I'll bring something, even if it's just trail mix nibbles in a bowl LOL. Maybe Joyanna and I will bake a goodie, too.
Sorry, no pasta salad or cupcakes from us... we won't be able to come, after all.
Jill, I just want to cry at the thought of you not being able to be there... then I wanna barf at the thought of a maple & bacon milkshake. Eeeeeewwwww!!!!!!! I was enjoying drooling over this thread until I read that. ;P
Maybe Terp is bringing Suidae sandwiches, they're related! < =D heeheeheee
IF the food is kept inside it is fly proof and in better temeprature but requires going up five steps of deck and in. That doesn't bther me at all. Plenty of counter space. .If it is outside I can set tables on the ground along the deck so it is very accessible. I can still run elec cords there easily. Or I can do some of each...
I will get some chicken and hot dogs for the grill.
With all of us coming and contributing food--you DO NOTneed to spend money on grillables!!
Do you have an "Aldis" near you? They have some meat products that are very reasonable.
I know ours, here, has a 3lb package of long hot dogs--for $3.99. Never ate them--can't say on that.
Perhaps someone "on the fence" of what to bring can bring a package or two of Italian Sausage (mild or spicy)
or Johnsonville Brats?? Costco (et al) has a lg. package of Brats. Not sure on the cost...$7??? $8??
I may have some in my freezer. Be glad to look and if I find any--and if they are reasonably fresh--bring them along.
One less thing in my freezer...Will let you know on this...
My meatballs are also in the freezer. I will take a few out and sample them.
IF there is any "freezer taste"--I am making them fresh all over again. Will NOT bring frozen--if they taste funny.
I can always use them up in a big batch of Spaghetti sauce.
Good thoughts Gita. I shop Aldi regularly for sure. And with a teenager in the house , extra (;protein) food that cold be used as leftovers is usually 'not a problem.'
We do have a propane grill, easy to start up.
I think I'll need someone to bring a cooler. I have one 'normal family picnic size'
Need some ice. For Gita's wine- and all the drinks.
Couple packs buns for hot dogs or sausage?
Watermelon? Pick up the whole and we'll cut up that day, as we did at Holly's.
Sally, when I bring up the screened gazeebo thing this week pre swap, I will also bring two or three coolers. That way no one needs to cart a cooler to your house or load and unload it and I can come and pick them up after the swap dust has settled on Sun, Mon, or Tues after. Let's call or Dmail on details. Also, Wayne will bring some Great Harvest bread but I don't think they make buns.
As for me, I'll either roast 30 bulbs of garlic (lol inside joke) or try to make Crabless Crab Cakes.
Gita's Wine????? Gita's wine????? Did I ask for any???? HUH? All I said is that i would bring a corkscrew...:-}
I think the "Ahem..." may have been a giveaway. I am sure many others enjoy a glass as well...
I have, actually, decided to cut back a bit on the wine guzzling. Wanna loose a couple pounds.
Besides--it is expensive and it all adds up...and I am an el-cheapo!
Having some at a party with good company will still be OK. in my book.
If I may--another reminder to all bringing food.
PLEASE have it serv-ready and PLEASE bring along whatever serving utensils will be needed to serve your dish.
Like--large spoons, forks, cake servers, Tongs...whatever. Don't ask Sally to find something for you.
Also--put your name on your containers and serving utensils. That way, if someone forgets something--
Sally will know whose it is.
Like I forgot my tote and towels at Holly's. As I stood there, in the kitchen yakking with Ric--with my empty
food container in hand for several minutes--and never thought about the tote I brought it in. I LOVE these totes!
Sally! You have it--right? Remind me, please, to take it home!
OH! I forgot to mention that---my neighbor, Olga, wants to cut back her big Rosemary shrub.
She said I could cut away--as much as I wanted.
Thought of you all--and so will bring much of it to the Swap.
Another last minute thing to do...but--it is for YOU ALL I sacrifice myself! ..."Ahem"...
I guess I will put the pieces in gallon storage bags and keep them in the fridge until I am ready to leave.
No need to sign up that you want some--believe me--there will be plenty!
Only sayin that we know you will want ice in case you have a tiny glass of wine, Gitagal! Ahem, I WILL be having some myself.
Yup those are good tips for potluck happiness. Of course, remember I will be in Princess mode/ mood on Saturday so if you forget a spoon or whatever...no biggie!
Rosemary sounds awesome! My nieghbor at one time cut my rosemary and baked with it and took wonderful bread to a farmers market and then brought me some unsold extra- yum!
Did my early AM rounds and Safeway had some Hot Italian Sausage 5-packs for 69cents
in their clearance area. Picked up two packages.
Alsoo in the dairy clearance area I p/u 2-6packs of Hillshire smoked Brats . 50% off.
Will this fill the bill for "hot dogs"????
Checked my frozen meatballs...UGH! Did not realize they were from 2009...all freezer burnt! Gone!
Will make fresh ones. makes me happier anyways.
Now--to clean and prepare and season and bake the 2 huge packages (4.5lb ea.@ $3.00)
of chicken wings. I will bake them in the oven to munch on for the next week. Gotta chop off all the wing tips...
That will go into some future cooking of Chicken stock.
And as I was rousing from sleep this morning--I had in my mind to go outside and start sorting
all the "Wants" and packing them in some kind of order in boxes and trays. Yes! I was...
Such a gorgeous day!!! I will still have time to do this--I hope...Just gotta get the wings in the oven...
And--so all my bestest plans go--out the window!!!! Not a whole lot of time left...starting to stress a bit...
Sally--you must be right there with me...^^^^^^^^^^^^ Gita
Well, you ARE already bringing that batch of meatballs.
Meatballs, dumplings, pork sandwiches, chicken wngs- how much meat do we really need? I keep forgetting we aren't teenagers that can stuff ourselves endlessly.
Hello, everyone!!! I've been "away" for a while. Things going on here but I'm nonetheless still on DG and I was excited to see there's going to be a fall swap again. I would love to attend--just need a ride. Is anyone driving by/near/through Northern VA on the way to Sallyg's? If you are and have room in the car, please D-mail me.
As for food, I'd like to bring some crispy chicken tenders ior something easy.
He is a neighbor who walked by my house a couple of months ago and stopped and asked me
what the big, blooming thing was on my front lawn.
I said it was a KK Hibiscus. Told him all about it--walked him to my back yard and yakked on
and on about DG. gave him a couple of small plants and a cuke from my garden.
He said he would check out and join DG--and he must have--as the next day i got a D-mail from him
thanking me for the cuke and also that he had joined DG and was absorbed in checking out
all the Forums. He even posted a picture of himself...
Amazing what he learned just overnight on how to do all that on DG!!!
He seemed interested to come to the Swap--even asked me what he could bring...food wise.
He only lives about 1/4 mile down the street. He said that every evening he walks 2 1/2 miles
which means he passes my house twice during that walk.
Have not seen him or heard from him since...Kind of worried--but I have been trying to see if he was home and
if everything was OK--but there has never been a response. I ring the bell--over and over...
I have left notes in his mailbox 3 times. Even today I did--and for once, his car was gone.
So--he may have been away and is now back.
I said, IF he wants to come to the Swap--I will pick him up at 10AM. on Saturday.
Waiting to hear back from him.
He has my phone #--and knows where i live. Nothing else I can really do. Gita
Hey, Gita, did you ever cook hot dogs or brats in crockpot with sauerkraut? Yummy! Of course, some people don't want to smells the sauerkraut cooking in their house..My cousin took this for a family reunion one time and had hot dog rolls in a basket, and that stuff was gone in a short while. Of course, these were Pa. Dutch/German relatives. I think she even had the squeeze type mustard container there too.
Pippi - up till 6th grade I was raised in various areas of PA - I loved when my grandma would cook kielbasa w/sauerkraut!! Then there was Heinz's spicy brown mustard for the hotdogs...brings back fond memories!!
I have not, personally, cooked hot dogs and kraut--but i have had it at parties.
Good Kielbasa is better--as would be Brats or anything other than Hotdogs.
To me--regular hot dogs are trash food. NOT on my diet!
Just wait until you taste my MMMeatballs! The secret ingredient in the sauce is also Sauerkraut--
but you will never know it! Also Whole Berry Cranberry sauce and a bottle of Chili Sauce & brown sugar.
I will have some copies of this recipe printed out to take.
BTW---This started on DG. If you go to "Recipes Forum"--I bet you can find the many parts the
MMMeatball recipe lived through. It was a hot item nation-wide.
I believe Jill was the one who introduced it here in the MAF. She got it from her relatives in Pittsburgh.
Am i right, Jill? Wrong? Who was it--and WHEN was it????
Yes, I got it started on the DG thread, and it really spread... so much locally that Frederick stores all ran out of Heinz chili sauce one holiday and Dea's DH went to 4 stores trying to find it. LOL
The provenance of the recipe is on that thread, I think.. it came from childhood neighbors (Indiana) of one of my best friends, so initially it was "Mick & Maxine's Meatballs" My folks started making it and handing around the recipe, and since nobody knew Mick & Maxine they started calling it "M&M Meatballs." That caused a little confusion with people who wondered if it contained chocolate candies as well as sauerkraut... so I started calling it MMMeatballs, which does indicate its yumminess factor!
Man, you're not kidding, I haven't eaten like that in well over a month!! Oooooh, and let's not forget Coleup's garlic, Mmmmmmmmmm!!!!!!! Thank you everyone for all your yummy contributions, and for making my jeans fit tighter once again!
Happy, sorry for anyone having missed our first MAF Garlic Tasting! Sallyg had wondered on our Garlic Thread if there would be enough garlic to sniff and compare the varieties of garlic we wre lucky enough to bring to the swap to share. Originally, I jokingly volunteered to roast 30 heads of garlic so every one could try them as my food contribution. At the last minute having focused on plants (among other things) I was pulling together for the swap, I realized that I had 'forgotten to make anything.
So, as soon as I finished my paper route early Sat. am, I rushed home to cut up heads of garlic and roast them. While they roasted, I loaded the van and then delivered their steamy pungentness to Sally along with my first load of plants hastily deposited in the front yard.
After that I lost track (of most everything!) of the roasted garlic i until Sally brought them out from her (gorgeous) kitchen for us to taste. I did a quick "Hear ye. Hear ye All Garlic Lovers Gather Round" and removed their foil cover. "Let the tasting begin" and so it did. I think we had some bread and potato rolls there, too. Very informal.
Here is a link to a very simple roasting method complete with pictures!
I hadn't seen that method before -- I like it! I always wrap the whole clove in aluminum foil to roast it (first taking a small slice off the top), but this method is much better. Do you find the "tops" really did lift off easily?
And then you spread it on bread and potato rolls? Yum. Was it easy to tell the differences in flavor? I would have thought the garlic would be so strong that the first bites might have obscured the second and third ones.
Might have to sacrifice some of my garlic heads to give it a try!
Happy, if you do roast some of your heads, be sure to invite ssgardener over as she has the most amazingly descriptive language re "tasting"! I think she 'practices' on wine! Seriously, she will also fill you in on Korean garlic customs and usage which I hope she will share on our MAF Garlic Lovers thread here http://davesgarden.com/community/forums/t/1278258/
Yes, the 'clove wrappers' came off quite easily! See Gita's picture of the remains on the 'After word' thread. Sallyg will have to tell us how she used the left overs, but there were rumors of 'soup'.
PS Because there were lovers and nonlovers present, I went with the roast over the raw tasting.
Hey- coleup- keep meaning to say- Too bad we didn't get much into the bread, but I took a loaf to work and everybody raved about how good it was and about Great Harvest Bread, in Annapolis in general being, well, great!
Oh my goodness Judy, I had NO idea there was a risk of botulism with roasted garlic like this!! No worries here, however, the stuff never lasts past 1 meal here. =)
Oh yeah, and thank you for mentioning the cake. I had been meaning to confess post here that I'd made it, but instead, I sent Sally a D-mail. It was the easist thing in the world to make! Thank you for the generous compliment! =)
Angel food cake mix, 1 box. Follow mixing instructions on box. Pour into a large, UNGREASED, sheet cake pan. (This would look like a super deep, extra-large cookie sheet). Bake at the prescribed temperature for approximately 23 minutes. Allow to cool completely. Gently, using a non-metal spatula, cut in in half, then 'scrape' one half out of the pan, keeping it intact. Place this half on the serving plate. Frost one side of it with lemon frosting, and the other side of it with strawberry frosting. Now, gently 'scrape" that other half of the cake from the pan (also keeping it intact... it's a LOT easier than it sounds!!) and lay it on top of that first half. Again, frost one side with lemon frosting, and the other side with strawberry frosting. Now, decorate with sliced strawberries, tucking some slices into the edge between the layers, on the strawberry side, and decorate the lemon side with some slices of oranges of your choice, tucking some slices into the edge between the layers. All done! =)
I hope that came out sounding as easy as it was to do. If you have any questions, please D-mail me, I'll be happy to 'splain what I've missed. =)
Hope your meatballs turn out yummy! Can't really go wrong...
Donner buys those dumplings. She does not make them. However--she may well have the recipe...
They have become her "signature dish" to bring...
In just a few more minutes it will, officially, be fall. I think---10:49AM.
I know everybody will love the MMMeatballs! We have them for dinner sometimes, also, over rice. Just don't mention the word "sauerkraut" until people have tasted it. It's funny to read down that DG recipe thread I started and see the number of avowed sauerkraut haters (including our Dave) who love these meatballs. LOL
Just made MMMMeatballs. Oh. My. Appetite. Yummmmmmmmm can't describe them. Looking forward to dinner. Will be roasting some cauliflower and potatoes, too. I'll be freezing some of the balls for another time. May have to bring them to a covered dish dinner sometime.
Critter, Ooooops!! I already let the cat out of the bag and told DH about the sauerkraut in the MMMMMMMeatballs, and had to convince him, "But they are soooooooooooo yummmmmmmmyyyy, I SWEAR you'll NEVER know it's in there, just you wait and see!!", and he said "Okey dokey, now I GOTTA try 'em!" =) The good news is, I'm making the entire recipe for just the two of us. Left-overs? ALL FOR MMMMEEEEEE!!!!!!! < =D **oink!**
Funny, I'm one of those "avowed sauerkraut haters", but I'm a weird one; I like to find the recipes where you can't really tell sauerkraut is in it, like Reubens... I love those things! =)
Leftovers freeze really well. We even picked up some shallow square semi-disposable (gladware, I think) containers just for that purpose! Once I start rolling meatballs I'm willing to keep going a little longer, so we usually make at least a double or triple batch.
Unlike Gita, I'm not a fan of freezing the meatballs before they've been cooked in the sauce. As with the ann lander's meatloaf recipe we love, we've found that freezing them does something not so yummy to the texture and even seems to affect the flavor a little, maybe changes the way the meat picks up the flavor of the sauce later. Making the meatballs is the time consuming part of the recipe, anyway, the rest is just measure & dump, so once you've got the meatballs ready, it's easy enough to cook them up and then put them in the freezer. (I think Gita and I have agreed to disagree about this! LOL)
That error was made a few years ago.. I know better now.
Having to throw out a bag full of meatballs is a good way to learn.
There is another bag-full of Swedish Meatballs from IKEA. Probably just as bad...
In general--I have to STOP buying and freezing things.--especially meats...
Somehow--they never get used up in god time--and then it is freezer burn...
We had some for dinner, some in frig for tomorrow, and 2 meals worth in freezer. Jeff really liked them. Woot, woot! Now, to stock up on chili sauce when I think of it. I mixed ground beef and turkey. I know the recipe says 'Don't change anything' , but we don't eat a lot of beef. Oh, I also forgot to get the onion soup mix, so I just used onion powder. Hopefully I won't be strung up by my heels and shot. ;)
Nope, no stringing up by the heels, especially since you liked them. I really do mess with most recipes, but I haven't been happy with the results on the few occasions I've had to make substitutions with this one. The people who bug me are those who try a recipe and say, "I don't see what's so great about this recipe. I followed the directions, although I didn't have any shrimp, so I used a can of tuna, and I forgot to get curry powder, so I substituted double the amount of turmeric, since I know that's in curry powder, and we don't really eat green peas, but I thought corn would work just fine... and it was just awful, nobody in my family would eat it." LOL
[quote="critterologist"] The people who bug me are those who try a recipe and say, "I don't see what's so great about this recipe. I followed the directions, although I didn't have any shrimp, so I used a can of tuna, and I forgot to get curry powder, so I substituted double the amount of turmeric, since I know that's in curry powder, and we don't really eat green peas, but I thought corn would work just fine... and it was just awful, nobody in my family would eat it." LOL[/quote]
Oh my gosh, you nailed that one on the head!! I don't have a darned thing to say about a recipe until I've tried IT. Not "It except for this,that, and the other".. but IT. Period. I will try Gita's recipe to a 'T'... and I'm sure I won't change a thing forever more.
Now, for my marinara recipe... that is a Frankenstein... but that is also another story. ;)
Well---so many recipes sound SO good--even on Cooks.com, etc--and then you read the ingredients and it is:
A can of this--and 2 cans of that--and 2 envelopes of Lipton Onion Soup mix--
1/4 cup of Soy sauce, a cup of "Cheezit' on top---etc...etc... (making all this up). But--you get the idea...
I try NOT to use canned or processed ingredients. The amount of Sodium freaks me out.
I have read some recipes for Crock Pot roast beef that i would never follow--just for this reason.
I think the "younger generation" do not see Sodium as so much a threat to their health as we "oldies" do--
and I use that term loosely--They are immortal---don't care what they eat...have no idea what is on the back of each can!
I really am glad that there is an awareness, even among the younger ones, of healthy eating.
But--many of them still subsist of Burger King and McDonalds, and Arbys, and all those places.
Every day for lunch and dinner...the NON cooking people...The $$$ they waste!!!! Could start a nice college fund
for their future children.
OK! I better quit--I sense I am getting too high on my soap box... Gita
This is the same reason why I alter most recipes myself. I also like to make my own dip using lots of spices, onion powder, granulated garlic, TONS of dill, and about 6 grains of salt... KOSHER salt, which has less sodium "per/volume" than other salts. (due to their grain size being so much bigger). And, ya know those pre-bottled "seasoned salt" things? I make my own. I have an 8-oz. sized shaker bottle that's 99.8% seasonings (mostly Paprika, heehee), and 0.1% actual salt. (the rest is air so I can shake it up). =) The list goes on and on... Gita, move over please, I need to stand up on that soap box with you! (and, do you mind if I paint it pink please??) < =D
Gita: Kosher and sea salts are often cut differently. So they are equally salty ounce for ounce, but some kosher and sea salts take up much greater volume, ounce for ounce. I am hooked on Diamond salt, and it is about "half" as salty as Morton's, by volume. So I double the volume of salt if I use Diamond in recipes.
Hmm, wikipedia also says that iodine deficiency iodine deficiency gives rise to hypothyroidism, symptoms of which are extreme fatigue, goiter, mental slowing, depression, weight gain, and low basal body temperatures. I wonder...
Yessirooni, Diamond is the brand of Kosher salt that I use.
To make the comparison between the large-crystal Kosher salt and small-grain Sea-salt that I have in my pantry currently:
Kosher, per 1/4 teaspoon: 280 mg sodium
Pure Sea Salt, per 1/4 teaspoon: 580 mg sodium
Neither one is idodized. While we need iodine to keep our thryroids healthy, we don't need much, and just a couple ounces of seafood daily is enough. If ya don't like seafood, 1/4 teaspoon of 'regular' table salt per day will give us enough iodine. It can also easily be found in dairy products, and plants grown in iodine-rich soils. What we adults need can EASILY be found in a healthy diet, we really don't need much at all. So, for me, since I know I do have high blood pressure and I try to keep a close eye on my sodium intake, and I don't have any thyroid issues, I prefer to use the Kosher salt and CLOSELY monitor the volume that I use, to keep the sodium content as low as possible. And I NEVER add salt "at the table". EVER. (and often I don't even add any salt in my cooking either... I just don't like the taste of it). < =/ I'm weird, I know. < =P heeheeheee