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I used a head of home grown lettuce to make asian lettuce wraps made with ground turkey for lunch. Not sure what we are cooking with the blue hubbard squash. First I have to cut it up. My project for this afternoon.
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You must be logged in to view attached files.Sometimes we buy the "Living lettuce" that is hydroponically grown and comes with the root still attached. We found out that if you cut the root off and replant it, it will grow another complete head of lettuce. Cut that one off leaving the root in the ground and it will grow some more leaves but not a complete head.
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You must be logged in to view attached files.Yesterday we had a welcome cool down in temperature so I made our old favorite cioppino. Today we drove into the Cuyahoga National Park. Like the Blue Ridge Parkway, farms and businesses present when the park was formed remain. We ended up at Szalay's sweet corn farm for some of the first of Ohio's corn crop. Came home to grill it and a couple of hamburgers. I will try to attach a picture.
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You must be logged in to view attached files.Len, your basil looks fabulous. We have been riding the temperature roller coaster. Four/five days close to 90 followed by a huge rain and a couple of days where the low is in the 50's. Our basil is bolting from the heat and discoloring from the cold.
Spent the day with the grandchildren and came home good and tired. BLTs and cantaloupe for for dinner tonight.
Joan, I had a friend in Texas who said his favorite way to eat was "plain food, cleanly cooked". I think that is true for a lot of people. Both my parents are Hungarian so I am not scared of lard! My dad grew up in the country and his family raised two pigs every year. The "meat pig" and the "grease pig".We had leftovers yesterday to clean out the old fridge, new once came today. Joan everytime I read your dinner menu I remember the delicious food cooked at home by my friends in Charlotte. Lovely traditional Southern cooking. BA, today I roasted carrots with butter, garlic and parmesian cheese, much like your cauliflower. Never thought to roast carrots before. I was not going to scrub cheese off the sheetpan either so I lined it with foil. A certain amount of cheese stuck to the foil. Next time and there will be a next time they were so good, I am going to use a Silpat and see if that stops the sticking. The dish is roasted at 450 for about 20-25 minutes so everything has a bit of char on it including the fresh garlic I used.
Six snow peas harvested today. They will go into stir fry for dinner. Tiny zukes and yellow squash with blossoms still attached coming along.
We had a large lunch so dinner was just figs, ricotta and pecans along with a cup of hot tea. We ate on the newly cleaned up patio and wore sweatshirts! Unseasonably cool weather and we loved it.
I made yogurt yesterday BA. I used to forget to pull it out of the warm oven for hours and it would be too tart. I discovered how easy it is to set the timer on my cell phone. Problem solved.
I made Bolognese sauce from Marcella Hazan's recipe for dinner tonight. Made 5 times the recipe. Since most of the work is just being there for hours to stir this really works out. Most went into the freezer.My DIL had a baby two months ago. The lactation specialist kept talking about "chest feeding". Oye
Our potatoes are flowering and a rascal rabbit has found a way past the fencing to decimate the bean bushes.
Our anniversary falls on Father's Day this year so we celebrated yesterday. Went out for lunch in the Amish country. Fish and chips for me, pork schnitzel for the DH. Amazing to dine out again. Today we grilled veggies and hot dogs between rain showers.
Dinner was supposed to be stir fried shrimp and veggies but we were out of shrimp. So stir fried veggies and sundried tomato chicken sausage. It was tasty.
Thank you for bringing up this thread BakerAunt. I am still learning to navigate this site and could not find it. I made a batch of whole wheat sourdough cheese crackers (WWSDCC?) from a recipe I found on line. It uses a half cup of sharp cheddar per batch. I think the cheese powder might give it a more intense flavor. I also switched from butter to oil and the texture did seem to improve. As for flavor, will have to bake them and see. This time I used sharp cheddar, onion and garlic powder, rosemary and smoked paprika. Right now they are in the freezer waiting to be baked. I will round up the ingredients for your recipe and give them a try. Thanks again.
We made our weekly visit to my son and DIL to see the granddaughters. We always bring a lunch and today was Greek chicken. Chicken baked with lemon juice, garlic and oregano. I served it with white beans instead of pasta or rice. The two year old asked for "more beans please". Fresh Ohio strawberries and a loaf of applesauce bread rounded out the meal. Local strawberries are running about six dollars a quart but are tasty.
I'm late to the party but let me add my good wishes for a Happy Birthday Kid Pizza!
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