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September 12, 2019 at 1:32 pm in reply to: What are You Cooking the Week of September 8, 2019? #18144
I see recipes for cauliflower that use dill, chives, nutmeg, thyme, tarragon, garlic, cayenne pepper and paprika, though not all in the same recipe. 🙂
The spices I think of as Mediterranean or Italian (oregano, basil, marjoram, rosemary, sage, bay leaf. saffron and cumin) don't seem to show up in cauliflower recipes, I haven't checked the Indian/Asian spice groups, but I doubt they would, either, though raw cauliflower is good with curry dips.
I bought a two compartment tumbling compost bin from gardeners.com last year but I think I loaded it with too much 'brown' and not enough 'green' last fall because it hasn't produced any compost yet this season. I've been throwing more green stuff in it lately in the hopes of getting some compost by next spring. I probably need to put water in it more frequently, too.
Around here an open compost heap is an invitation to the raccoons, possums, foxes, mice, voles and other critters. It's probably even worse for you in Indiana.
I picked tomatoes this morning, probably about 40 pounds worth, should make at least 6 quarts of sauce.
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You must be logged in to view attached files.September 12, 2019 at 10:34 am in reply to: What are You Baking the Week of September 8, 2019? #18138If you've never tried the oatmeal crisps (chocolate chip oatmeal cookies) recipe I have posted, I still think it is the one of the best cookie recipes I've ever tasted, especially if you have milk to dunk them in. This is the second most requested thing I bake after the Texas Chocolate Sheet Cake. You do need to use Crisco as opposed to butter, though.
September 11, 2019 at 10:30 pm in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #18132Ingenious, now I'll lay awake nights trying to figure out how to sneak one into my kitchen.
September 11, 2019 at 10:17 pm in reply to: What are You Baking the Week of September 8, 2019? #18131Something they had us do in pastry school was to pound the disc of pie dough with the rolling pin a number of times before starting to roll it out. Apparently that 'shocks' the butter or other fat, which is a semi-solid (if fully thawed), so that it rolls out better.
September 9, 2019 at 6:52 pm in reply to: What are You Cooking the Week of September 8, 2019? #18111We had salad with tuna fish tonight.
September 9, 2019 at 4:37 pm in reply to: What are You Cooking the Week of September 8, 2019? #18110I looks like the Bobs Red Mill coupons link is gone, although the FAQ page hasn't been rewritten so this may just be a seasonal thing.
When I was redeeming a BRM coupon recently, the checker was a bit skeptical of the coupon, I got the impression they've been getting counterfeit ones.
That's one reason why I shudder every time I see a recommendation that a steak be allowed to sit out until it reaches room temperature before it is cooked. Kenji Lopez-Alt has written that this can take 3-4 hours for a thick steak.
September 8, 2019 at 8:03 pm in reply to: What are You Cooking the Week of September 8, 2019? #18100We had some black bean soup (adding the carrot rounded out the flavor profile nicely, though I think a touch of lemon juice would brighten it up a lot) and some leftover chicken.
September 8, 2019 at 3:08 pm in reply to: Saw our first hummingbird of the season on Thursday #18089Yesterday was the first time this fall we've seen more than one hummingbird at a time.
Today it looks like there are at least 4 of them chasing each other around, none of them landing anywhere or feeding.
Looking at the migration maps on the Journey North site, this appears to be part of a somewhat unusual migration pattern, birds are staying further north but then skipping their usual intermediate stops, like us.
I learn something with nearly every quiz question I write.
We had takeout fried chicken for supper, but my wife also started making some black bean soup, starting from a recipe she found on the Bush's Beans site. She was hoping to come up with something similar to the old Campbell's Black Bean soup, before they added garlic to it.
At first she made it without onion, then I sauteed some onion and added it. It's still missing something, though, so tomorrow I'm going to make some carrot puree and add a little. (Carrot puree is one of those things I'd like to have on hand in the freezer to add to dishes, this gives me a reason to make some.)
My wife is making grape jelly today/tomorrow. She's cooked and juiced the grapes, she'll make the jelly tomorrow. (The Farm Journal cookbook recommends letting the juice sit overnight, the jelly is less likely to grow sugar crystals, not sure why.)
Glad to hear your kitchen redesign is proving functional, after all the time and expense.
Tonight Diane had a steak salad and I had a tomato and salami sandwich.
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