Mike Nolan

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  • in reply to: What are you Cooking the Week of May 11, 2025? #46325
    Mike Nolan
    Keymaster

      Anything over 2.42 ounces is a jumbo, that'd be a super-jumbo! (Large eggs should average about 2 ounces in the shell.) I remember getting some banty eggs from UNL, they were under 1.5 ounces each. The instructor said new laying hens took 2-3 months to start laying eggs that qualified as large.

      in reply to: What are you Cooking the Week of May 11, 2025? #46323
      Mike Nolan
      Keymaster

        That's a duck egg, isn't it, Joan? They're larger than chicken eggs.

        I had a sandwich, Diane had a salad.

        in reply to: What are you Cooking the Week of May 11, 2025? #46303
        Mike Nolan
        Keymaster

          My son sent me the apron (and Diane a T-shirt) as a way of letting us know our granddaughter's college choice.

          in reply to: What are you Cooking the Week of May 11, 2025? #46301
          Mike Nolan
          Keymaster

            We had some more of the chicken salad on croissants. Margarine on one side and cream cheese on the other was really good.

            in reply to: 2025 Gardens #46296
            Mike Nolan
            Keymaster

              Got the eggplants in this morning.

              in reply to: What are you Cooking the Week of May 11, 2025? #46289
              Mike Nolan
              Keymaster

                Supper tonight:

                IMG_2673

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                in reply to: What are you Baking the Week of May 4, 2025? #46287
                Mike Nolan
                Keymaster

                  A peanut butter cookie recipe is a bit less fussy than most, so adding something like the eggs in late usually isn't a problem, unless you've fiddled with the moisture level because it looked too dry.

                  in reply to: 2025 Gardens #46284
                  Mike Nolan
                  Keymaster

                    Got the rest of the tomatoes in, and although the eggplants aren't in yet, I know where I'm putting them. If it cools off this evening I may put them in then otherwise I'll do that in the morning.

                    in reply to: What are you Cooking the Week of May 4, 2025? #46281
                    Mike Nolan
                    Keymaster

                      The prunes were Diane's idea, as was the cream cheese. The recipe we normally use calls for a can of mandarin oranges, but we were out.

                      in reply to: 2025 Gardens #46280
                      Mike Nolan
                      Keymaster

                        We have managed to keep a rosemary going over the winter about 1 out of every 3 or 4 tries. The one we bought last spring didn't get watered enough around Christmas and died, the previous two both got bad cases of powder mildew and didn't survive, though one of those was in its 3rd winter.

                        We'll take the now-empty planter outside and put a new rosemary plant in it soon, and try it again.

                        Putting a fan on it in the winter that runs a few hours every day seems to help prevent the powder mildew, but it means watering it more often. And you have to have a good southern exposure for it or it dies due to lack of light. I've been tempted to try one under my grow lights, maybe I'll see if we can set up two rosemary plants this year.

                        in reply to: What are you Cooking the Week of May 4, 2025? #46277
                        Mike Nolan
                        Keymaster

                          Supper tonight was chicken salad on croissants (from Sams), using some of the leftover rotisserie chicken from yesterday.

                          Recipe:

                          1 chicken breast, diced
                          1 rib of celery, diced
                          1 kohlrabi, diced
                          24 red grapes, quartered
                          1/2 teaspoon mustard
                          4 prunes, diced
                          1/2 cup miracle whip (more or less)
                          salt and pepper

                          We tried both margarine and cream cheese on the croissant, both were good, I preferred the margarine, Diane preferred the cream cheese. (They help the chicken salad stick to the croissant, too.)

                          in reply to: What are you Cooking the Week of May 4, 2025? #46276
                          Mike Nolan
                          Keymaster

                            I found a Chardonnay chicken recipe I will be trying at some point, it uses a white wine cream/mustard sauce using Chardonnay. Good way to use up part of a bottle.

                            in reply to: 2025 Gardens #46275
                            Mike Nolan
                            Keymaster

                              I got 11 tomato cages (out of 24) planted this morning, hope to get the rest this evening after it cools down again. Still have eggplants to go in, haven't decided where yet, plus a dill patch.

                              I'm never sure if it's the squirrels, rabbits, possums, foxes or raccoons that eat my tomatoes, I think some of the birds poke holes in them, too, looking for bugs? I'm pretty sure it was a rabbit nibbling on my dill last year. I've seen squirrels carrying off tomatoes in their mouth, sometime almost bigger than their head.

                              in reply to: What are you Cooking the Week of May 4, 2025? #46269
                              Mike Nolan
                              Keymaster

                                we're having a rotisserie chicken for supper tonight

                                in reply to: What are you Cooking the Week of May 4, 2025? #46265
                                Mike Nolan
                                Keymaster

                                  We had leftover spaghetti with some cheese toast made on yesterday's honey wheat bread.

                                Viewing 15 posts - 136 through 150 (of 7,652 total)