Forum Replies Created
-
AuthorPosts
-
We had Hirtensuppe, a German beef stew. It's has less common flavors: vinegar (to tenderize the meat), caraway, paprika, and garlic.
I made rye bread this morning. After I shaped it into a sandwich loaf, I planned to let it rise a minimum of 30 minutes, but most likely 60 minutes, since my notes from 2016 say it was a slow riser. I checked it in 15 minutes, and it had already split open on the top and one side, so into the oven it want because I didn't want to take the time to reshape it. It didn't get much oven spring, and it didn't split open a lot more. It doesn't look pretty, but tastes fine and it's bread!
We've not had deer eating our bird seeds. We do have squirrels and later in the early spring, bears. Do you have evergreen shrubs? Deer eat yews and similar greenery too.
Cucumber beetles are a problem for me too, but later in the season. The deer love beans, but I put up an electric fence this year. I grow lots of things, but less since we don't have kids living at home. Lettuces, spinach, kale and other greens, green and yellow beans, carrots, beets, onions, red, white, yellow potatoes, about 10 hills of each, 6-36 tomato plants, 6-12 bell peppers plus 1-2 hot peppers, eggplant some years, cucumber, zuchinni, summer squash, acorn, butternut, buttercup squash, (about 12 plants each of the winter squash), peas some years, 6 each of cabbage, broccoli, brussel sprouts, cauliflower, watermelon and/or cantaloupe some years. No corn - you know why! The deer favorites are inside the electric fence; around the outside perimeter of the fence is a "second defense" of things they don't really care for most of the time, and around that plants that smell really bad to them or are prickly, spiney irritations. I'm planning to cut back more this year, and also try a lot of things in waist high planter on the deck. Gardening has been my life for 35 summers, sometimes 10 hours a day. I can't just stop.
I did some online reading about fava beans and Italian beans. Although my family has called our garden plants "fava" beans, I'm thinking they are "Italian" beans. They are flat, 3-4 inches long (picked young), green, tender, delicious raw or cooked, and are not, to my knowledge, grown for the bean or seed inside. Online, I saw them called pole beans and also bush beans. I call both of those kinds "beans", or green beans or string beans (although many varieties today are stringless!). Everything I found online about cooking Italian beans didn't use the flat green bean. Rather they used regular green beans with some kind of so-called "Italian dressing". I think I've been assigning the incorrect name to the beans I grow!! There's nothing like fresh (as in 15 minutes from the garden into the pot) green beans!
I use my basic cheesecake recipe, one that calls for 4 8oz packages of cream cheese and 4 eggs, and 1 cup of sugar. I just substitute 3/4 cup of dark robust syrup for the cup of sugar. The flavor is still subtle, but you can taste the maple. You could also drizzle a little syrup on each serving. I've noticed that many recipes that use maple syrup for flavoring and sweetness also call for use maple flavoring, or extract of some sort to enhance the maple flavor. You could also try using maple sugar, although I have no suggestions for how to substitute that for regular sugar since I've never tried it.
Thanks, BakerAunt. That was fun to read.
Vermont legalized the possession and growing of cannibis for personal use by adults 21 and over about two years ago. Currently there is a bill in the legislature, that is likely to pass, to allow cannibis to be sold and taxed within the state. A number of towns have or are considering an ordinance to allow or not allow sales within town limits. One of the concerns is over what exactly is impairment and how to accurately measure it.
Dinner was ground turkey burgers with Pepperidge Farm dressing and broccoli salad.
Joan, I curious about the "green Italian beans" that you cooked the other night. What kind of bean is that? I'm connecting back to the Daily Quiz about fava beans. Growing up with a garden, we always called fava beans "Italian" beans. I'm talking about the whole bean, not just the seeds inside the "pod". They are flat, and not real long, not like a so-called green bean, string bean, etc. They're not real long because we pick and eat them (or freeze or can) while they are still young and tender, so maybe 3 inches long. I have never grown and processed beans to get the seeds inside for storage and later cooking, although I've considered trying that.
I grow them in my garden - just pick them off the vine and eat!
I made Date Nut Coffee Cake, an old favorite recipe from my husband's family resort.
I had some of the tomato soup I made yesterday, husband had chili, and Deli Rye Rolls from the freezer.
When I was in college we had "mystery meat" every Thursday dinner. I recall we had been told at some point that it was lamb; so it probably was mutton. Back in those days, lamb was always (I think; I never saw pink lamb back then) cooked to an unappetizing gray-brown. My mother spoke of eating mutton as a child, but I think I never ate it. I love lamb, as long as it is rare; the typical seasonings used are different.
We got our power back after about 4 hours. It's the first time we've not had power in several years, thanks to all the tree trimming the company does. I tried to use my cell but the battery was dead -- shows you how often it just sits in my bag, unused!
Today I made chili for the ice fishing derby, and tomato soup for myself. I used the Watts Tea Room recipe that jej posted on the obc. It's a great flavor with plenty of garlic, onion, and basil.
Then for our dinner I made quesadillas using 12" spinach tortillas, with thin sliced leftover chicken, sweet red pepper, sliced onion, shredded cheddar, and Charred Pineapple Relish from Harry and David. They were delicious.
-
AuthorPosts
