[skeptic7]

I'm doing chicken legs with rosemary in the pressure cooker. I'm sort of making it up as I go along with flavor choices taken from the web and methods used the last time I cooked chicken legs with a stove top pressure cooker. I have 2 carrots, 3 celery stalks, 1 onion, a sprig of rosemary, some pepper and Herbs of Provence, and 7 chicken drumsticks now cooking. Oh and 1/2 cup of left over mead instead of white wine.

[skeptic7]

Baker Aunt Thank you. These are wonderful recipes. There is a whole wheat pan pancake that also looks very good. It has fig jam swirled in. I wonder what that would be like with strawberry jam. I think I'll try on the next cool morning.

[skeptic7]

Mike; I've never made a peach pizza. Can you tell me some more about it?

[skeptic7]

I got it. I had been reading about barbecue sauces recently.

[skeptic7]

Joan;
What sort of peas are white acre peas? That does sound good. My father likes boiled peanuts. I first met them on a trip to Georgia, but he said they were common in China.

[skeptic7]

I missed this. I had two likely choices and picked the wrong one.

[skeptic7]

I guessed correctly.

[skeptic7]

I chose the plant that I knew the least.

[skeptic7]

Aaron, congratulations on the crackers.

I did cheese pizza with rosemary sprinkled on the pizza underneath the cheese layer. This was my favorite whole wheat pizza dough, its good to have whole wheat flour again!

[skeptic7]

I guessed and was right.

[skeptic7]

Yesterday I did Rosemary Focaccio bread since I had to cut out a Rosemary that was growing out of its bed. I thought I was just cutting it back but found out I had cut the main stem of a plant that was growing sideways. I still have plenty of Rosemary left and I won't be able to use it up.
I also did a whole wheat scone with candied orange peel. This is nicely sweetened with honey. Its going well with strawberries and yogurt.

[skeptic7]

I tried Mike's recipe for candied walnuts Sunday. I boiled about 1/2 cup of walnut pieces in 1/3 cup simple syrup for several minutes then used a spoon to place the nuts draining as much liquid as possible on parchment paper lined cast iron frying pan. I baked them at 350 degrees until dry. They are wonderful. Slightly Carmel flavored from the cooked sugar and not sticky at all. I have them in a jar in the refrigerator but they are so tasty I don't expect they will last very long. Thanks Mike!

[skeptic7]

I got it!

[skeptic7]

I missed it. I connected it to Ethiopian food, but though Ethiopia was considered "North" Africa since it isn't in the South part.

[skeptic7]

I know this.

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