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YES!! We are so excited, leaving here Wednesday the 4th. We are in the Main Building, booth A12, right next to the side door to the outside stage, so we should have pretty good (for that building!) air circulation. That is across the aisle from where we had been for years, until our last festival in 2019. I got my second booster a couple days ago, and plan to wear a mask, at least part of the time, since 8:00 a.m.-6:00 p.m. is a long time to have on a mask
BakerAunt, those muffins sound wonderful. I freely swap between buttermilk, sour cream, and yogurt in my muffins, using whatever I have an excess of in the refrigerator or that needs to be used up. I just bought a huge bag of oranges to feed the Baltimore Orioles that will soon arrive here for the summer, and I regret that after they have cleaned out the pulp, I have to compost the peels instead of using them for zest or candied peel. I'm going to try zesting some before I put them out on the deck.
I cooked chicken thighs with Greek seasoning, and with it had leftover broccoli salad.
This morning I made bagels.
I made a spicy sausage pizza with tomato sauce, onions, peppers, mushrooms, black olives, cheddar and mozzarella.
Home-made baked beans and hot dogs!
We had cavitappi with a tomato-meat sauce, and a green salad.
Dinner tonight was Easter quesedillas - made with thin strips of leftover ham, spicy mango-jicama salsa, pineapples chunks, spring greens, and mozzarella. They had great flavor, but were a little wet. Next time, I will put the salsa in a strainer for an hour or so before using.
Don't toss the root end of your celery bunch when you think you are done with it! Put it in a container with enough water to cover the lowest end, say about1/2 - 3/4 of an inch of water. It will grow new tops! Mine current piece is about 6 inches tall now. I use a glass container so I can keep an eye on the water level. I've been able to get 2 more bunches out of it, and I'm not sure how long it can go on because I tend to forget to keep water in it and it quits growing.
Friday night we had grilled pork chops, squash, and broccoli salad.
April 15, 2022 at 10:59 am in reply to: Bird flu outbreak affecting chicken and turkey operations #33725We lost two bald eagles to avian flu, in northern Vermont, last week. They just came off the endangered list last year.
And $1.69 for a sweet pepper! I wonder what the local farm stands will be charging this summer. I know the cost of their supplies, from compost to seeds to containers, has increased tremendously. I do hope they raise their prices, as their profit margins have always been low.
I made the KAF recipe for Chewy Semolina Rye bread. It made 2 huge 8 x 4" pans plus a 4 x 6" pan.
Golden Pull Apart Buns.
Leftovers here, too! If we swapped, would they still be called leftovers?
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