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flyboyFL, those tomatoes have an interesting dark color. I hope the plants are bountiful. In Feng Shui they say different sides of the house have different energies every year. The south side of the home is a place for great harvests next year, so maybe you can plant the tomatoes there.
flyboyFL, yes Feng Shui poses problems for me too. Our South garden is mostly shady, so I'm hesitant to grow tomatoes there next year. Regarding Copley Square, it's a nice place that has a farmer's market during the warm season. No one has mentioned my proximity to Copley Square, and I guess outside MA not many people know about it.
There is a children's clinic in a neighboring town which must harbor a Feng Shui addict. Every side of their house is painted a different color! Now perhaps we could induce those energies to inhabit our tomatoes by painting each side of their cages a different color?
I tried looking up that variety in DG plant files. They list a "Red Pomodoro" but a comment says it is heavily ribbed and the package pic doesn't show that, so that must not be your seeds.
...so they would have to paint the walls every year to enhance the Flying Star energies. I think the owners probably were trying to make the building look like a childrens' building block. So the color of the tomato cage should suit the location. For example, the water star is in the North section of the house next year, so if tomatoes are planted in the North one could paint the cage white which symbolizes metal which feng shui experts say creates water, or black, the feng shui color for water.
I had tried a search on "Tondo Nero" and got dozens of references to radishes and wines, but the only tomato link I found was to a seed swap, and gave no details on that variety. I guess you're going to have to give us the scoop when they grow out.
Don't know too much about Fung Shui or whatever, but I am mighty curious about how your tomatoes are doing! Carolyn, who is our wonderful tomato lady, has had problems with her computer. I am sure she would know something about this variety.
Here in Montreal, it's cold!!!!!! I can only dream about my seeds!
Happy Thanksgiving to all of you! I should be making a turkey, being an American from good old Syracuse, NY, but my house is under reno's so will have to wait till Christmas for the bird!
Yes, the smoked meat is still delicious. Always a debate about who has the best - Lester's or Schwartz's. Plus we do have really great bagels here too. Actually, there is a lot of good food going on in Montreal. It's just too bad it gets so cold! Today was a nice day - actually fairly mild.
Don't stuff yourself, haha!
If only it tasted as good as it looks. After a few slices the rest of it winds up as turkey salad or tetrazzini.
It is the side "comfort food" that really hits the spot.
The only real turkey extravaganza we ever had was when our daughter took her junior year in London. We brought a giant cooked one over in the overhead bin -- for her and her friend classmates. We lived in Boston -- so it really was a short hop. Pity the other passengers who had stowed their coats nearby.
So far -- we do have a great deal to be Thankful for.
For REALLY tender and moist turkey breast, I use a combination of two techniques. The first step is to chop celery, onions and apples into coarse chunks (1/2" to 1"), mix with salt, pepper, poultry seasoning, and a stick of butter also chopped into small pieces. Fill the body cavity and neck cavity with the mixture. Pin closed with wooden toothpicks if skin allows. The second step is to place the bird on the roasting rack upside down, with the breast meat in the rack and the back up. Dry the skin with paper towels, then rub with more butter. Sprinkle with coarse salt, pepper, and your favorite seasoning mix. Any extra chopped mix can be distributed in the roasting pan around the turkey. Cook covered until breast meat reads at least155 degrees with an instant-read thermometer, remove from the oven and allow to rest. The turkey will continue to cook to reach the safe temperature of 165 and juices redistribute. If you keep in oven until the breast reaches 165, then the turkey will overheat and dry out.
You've got it -- by gosh you've got it. (With apologies to "My Fair Lady.")
I don't know about the stuffing -- maybe next time. We keep the stuffing separate. But, removing the bird at 155 degrees is the magic secret. It does keep cooking! Our mistake, today, was using a pop-out thermometer -- programmed for 165..
Butternut squash makes the best Pumpkin Pie. I had an abundance of BN squash this year, so I asked Linda to use some in place of pumpkin for TG dinner. Usual spices, of course, and it was by far the best Pumpkin pie i have ever had. The texture was much better, and i am not sure if that was because of the difference in texture between home cooked and Canned, but for whatever reason, it was wonderful.
Now that we have the male gardeners involved with food and cooking -- maybe we could use this thread (while thhe Tondo Nero are growing) to put forth some of the secrets we use (when our Dear Dear Wives allow us into the cooking mystique).
We guys should claim a little more credit for, and get more involved with, what we eat. (If we get the courage.)
Personally, I get embarrassed when it takes me so long when having to pick grapes or a melon or a roasted chicken or a steak off of the supermarket counter. Contrariwise, the ladies quickly just make their choices and move on. They do not have to prove to their husbands that they made the best choice. It is unfair!
Okay, not to be unfair, but my DH has bought many an item, and I had to bite my tongue because it wasn't fresh enough or ripe enough or too ripe - he gets his feelings hurt easily. SOOOO! What can I say?
Regarding turkey, I have been dry brining mine - kosher salt and chopped herbs in an oven bag at least overnight, then rinse it off and cook! Makes a crispy, brown skin and juicy turkey. I don't usually take mine out at 155 deg. - I'm always too worried about samonella...
As for breast side - I've done that, but its a bugger flipping it over afterwards, especially if it's a big bird. I also stuff it with onions, carrots and celery. Always do the stuffing on the side.
Love turkey, but only in small doses. It's one of those "too much of a good thing" kind of food.
Hope you all had a good one!
Above from a Google search, but I already knew that a black cherry was developed in Italy. What I don't remember is if it's an F1 hybrid, or not, but see the one reference from Franchi to an F1 Tondo Nero.
Yes, I've been off line for almost three weeks, just got my new computer a week ago yesterday and it's all so different from my previous one which went down with a bad transister, which my computerr man and friend had warned me about a year ago last Fall. When I went back online there were 365 e-mails and lots of PM's to deal with, which I'm still trying to do.
Wayne was right about my computer, I just didn't listen to him. LOL
Look what i got translated from the Italian: Bing did it!
From several days runs on a News Network that is peddled as an absolute novelty. They recovered paper newspapers sites and also blogs very beds, last night in the newscast of eight has also fired the Tg5. The fact would be that professor Anant Perata della Scuola superiore Sant'Anna di Pisa was obtained after a black tomato hybridizations. The first Tomato black history.It so happens that the friend Seve, who had been at the annual event at Royal greenhouses of Racconigi where you can find unusual plants, I had brought four black tomato seedlings. Paul planted them in my garden and came out as black tomatoes like the ones you see in the PIC above. Very tasty but had a defect, just collected it retained firm only for a day or two, then rammollivano. So this year we planted them. Damn I photographed them. Some people saw them several elderly told me that were once prevalent then had lost, as they say, the seed. In fact here I readFrom the picture seem derived from black tomato, old varieties that had disappeared from the market for 40 years. Are again the black tomato seeds from seed savers and quality Ingegnoli.And hereIt is a native of Crimean tomato, some years you can find selections even in Italy. The company Milan he sells Ingegnoli seeds. Its dark color confirms a good amount of antioxidants; the most important is lycopene, which appears to have an active prevention against various types of cancer, particularly against those of human prostate (already established) and that of the breast for womenIt would be interesting to know from professor Perata who has done this hybrid as a stunning result, "headlines the Tirreno" black tomato, Elixir of youth ", and if this variety has substances that other don't have. So to give appropriate weight to things and even science to be such that it doesn't need sensationalism.
And this is what it says, translated, again, by BING
Excellent variety of dark red colour tending to "black". The berries are cherry and the plant produces throughout the summer many fruits rich in anthocyanins, which, as is well known, given the strong antioxidant, contrasting the formation of free radicals and slow down the aging process.
The fruits are delicious with a sweet and rich.
I just went back and clicked on the Google link I gave and it worked just fine for me and one of the first links is accompanied by pictures of the variety that you yourself showed viz, the same packaging.
So as long as I can see it, and hopefully others, I don't think I need to go fetch it again.
It must be the "magic" with this new computer software that I have, or it needs cookies I have and you don't, or the reverse. LOL