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Post by Ripley on Aug 7, 2016 15:45:28 GMT -5
Yes Rosie, I ordered it online.
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Post by Ripley on Aug 9, 2016 10:11:37 GMT -5
I made something new today, spiced honey for winter tea and other uses- very easy for a novice cook make. I canned it too since it will be a gift for a friend who suffers with a lot of health issues. Easy, delicious and fun. I did a batch with lemon slices, cloves and cinnamon, plus a batch with orange slices, cinnamon and star anise. Here is a photo of the lemon flavor
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Post by deadhead on Aug 9, 2016 10:27:12 GMT -5
Here's my sad food story. I've been making myself scrambled eggs with cheddar and asparagus most mornings this summer. I kind of got addicted to it. I went to my local fruit/veggie stand yesterday and they had to explain to me that asparagus is now out of season. Like, I should've been expecting it, lol. So this morning, I threw a few leeks in my eggs. It's just not the same. This is not my picture, I stole it from a google search, but this is what I will miss every morning until next spring. Goodbye, asparagus. You will be missed. There's really no substitute.
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Post by Ripley on Aug 9, 2016 11:04:30 GMT -5
Here's my sad food story. I've been making myself scrambled eggs with cheddar and asparagus most mornings this summer. I kind of got addicted to it. I went to my local fruit/veggie stand yesterday and they had to explain to me that asparagus is now out of season. Like, I should've been expecting it, lol. So this morning, I threw a few leeks in my eggs. It's just not the same. This is not my picture, I stole it from a google search, but this is what I will miss every morning until next spring. Goodbye, asparagus. You will be missed. There's really no substitute. I love asparagus with scrambled eggs too deadhead - my grocery store still carries it although the quality isn't as good as local in Spring. How could you know since seasonal eating has gone out of style with mass food production and importing of fruit & beg from Latin America and Asia? P.A. I would happily eat your breakfast with leeks or asparagus. The eggs are cooked perfectly!
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Aug 9, 2016 12:53:22 GMT -5
Here's my sad food story. I've been making myself scrambled eggs with cheddar and asparagus most mornings this summer. I kind of got addicted to it. I went to my local fruit/veggie stand yesterday and they had to explain to me that asparagus is now out of season. Like, I should've been expecting it, lol. So this morning, I threw a few leeks in my eggs. It's just not the same. This is not my picture, I stole it from a google search, but this is what I will miss every morning until next spring. Goodbye, asparagus. You will be missed. There's really no substitute. Fortunately, you can buy frozen asparagus during the off season. You can simply thaw as much as you need - might need a bit of draining - and use it just like the fresh. I love asparagus. The season is very short in my neck of the woods. I freeze it for winter use.
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Aug 9, 2016 13:15:34 GMT -5
I've been reading Chrissy Teigen's cookbook "Cravings". Great pictures of Chrissy and her hubby, John Legend as well as fun/sassy comments about her life - she's a 'salty' down to earth kind of gal with absolutely no filter. I tried this recipe from her book - it is very good!
Sweet and Salty Coconut Rice
1/2 cup coconut flakes 1 can coconut milk 1 1/2 cups jasmine rice 1/4 cup of sugar 1 1/2 teaspoons of salt In a dry saucepan, toast the coconut flakes for a few minutes until they brown. Place toasted coconut to the side. Add full can of coconut milk, 1 can full of water, sugar, rice and salt to saucepan. Stir and bring to low boil. Cover and cook just like you would any other rice. Once done, fluff and add toasted coconut to the top. Serve! Rosie's note: I toasted the coconut in my microwave in a glass pie plate. Watch it carefully so it doesn't burn. You can find coconut milk in Asian food aisle or sometimes in Mexican food aisle of your grocery store. You need the milk - not coconut cream. At first, it looks like too much liquid but the rice slowly absorbs it. There may be a a layer of coconut 'cream' on top - simply stir it into cooked rice. I suppose you could use coconut milk from dairy aisle - you would use two cups of that type of milk - don't dilute it with water.
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Post by Ripley on Aug 13, 2016 0:59:04 GMT -5
Peach salsa, no tomatoes. Batch one of many.
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Post by honkytonkwoman on Aug 18, 2016 19:39:03 GMT -5
Americanized Chinese food. Shrimp broccoli with brown sauce, sweet and sour chicken, rice and carrots. I call it the MOM Buffet (we sometimes go out to a Chinese restaurant buffet) Pumpkin bars with cream cheese icing for dessert (still working through the pantry LOL)
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Post by honkytonkwoman on Aug 18, 2016 19:46:21 GMT -5
Peach salsa, no tomatoes. Batch one of many. I love all the preserving photos and descriptions. I haven't done any myself in many years. I do rely on some local Amish ladies who sell stuff
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Post by Ripley on Aug 24, 2016 12:10:37 GMT -5
Lucky you to have an Amish community close by! We don't have one here honkytonkwoman, but I buy Amish butter at my wonderful local butcher shop and "meat locker". I met a TWD source there 2 years ago actually while modding a post at STD on my phone, lol. The meat locker has local meats and cheeses, plus will break down and butcher your deer, bears, wild fowl and ready it for the freezer. I buy legs of lamb, pork shoulder for BBQ and much more there. I admit seeing a skinned bear on a meat hook is a bit creepy because it looks oddly human there, lol.
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Post by nana on Aug 24, 2016 14:33:27 GMT -5
Someone gave me some tomatillos today so I am going to try my hand at making green tomatillo salsa tonight. I'll let you know how it turns out. I volunteer at a local farm on Weds. mornings and she pays us with vegetables. Today I got zucchini, salad mix, beets, garlic and a few early pears in addition to the tomatillos. I like it becasue it forces us to try new things and we are eating local and supporting the farmers.
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Post by Ripley on Aug 24, 2016 14:42:19 GMT -5
That is wonderful nana and a great way to learn new foods and how to use those. You beg sounds fantastic. Let us know how the salsa comes out- I have never made that but been curious with so much tomatillos here in my area.
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Post by nana on Aug 24, 2016 19:39:10 GMT -5
That is wonderful nana and a great way to learn new foods and how to use those. You beg sounds fantastic. Let us know how the salsa comes out- I have never made that but been curious with so much tomatillos here in my area. The salsa verde was a hit.. I used it to make salsa verde chicken enchiladas. I recommend roasting the pepper, garlic and tomatillos to bring out their flavor. I read that if you put the pepper in a plastic ziploc for 10 minutes after baking the skin pops right off and it did.
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Post by honkytonkwoman on Aug 24, 2016 20:02:03 GMT -5
Pizza
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Post by Ripley on Aug 25, 2016 18:10:23 GMT -5
Pizza is always a win in my book honkytonkwoman ! I threw together a quick, easy summer dessert for a friend tonight- peaches and cream galette. Just added nutmeg to some goat cheese ( cream cheese would work too), sweetened it with the peach juice from the peaches, added roasted peaches and folded the dough upon itself. We glazed it, after the photo, with some melted peach-bourbon jam to keep the peaches from being too dry. My friend and her husband are celebrating an anniversary so enjoyed it very much.
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Post by honkytonkwoman on Aug 25, 2016 19:44:39 GMT -5
Peaches and cream galette looks amazing.
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Post by Ripley on Aug 26, 2016 12:14:42 GMT -5
Thanks honkytonkwoman. I love simple things, and this was incredibly easy, but usually looks good.
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Post by honkytonkwoman on Aug 26, 2016 13:28:54 GMT -5
I was given a large zucchini so zucchini cake is on the horizon
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Post by Ripley on Sept 2, 2016 16:42:36 GMT -5
Yum, that sounds great @honkeytonkwoman. I love zucchini loaf cakes. Zucchini is a great vegetable. I did zesty garlic chili dill pickles today for some fire-eating friends.
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Post by nana on Sept 2, 2016 16:45:05 GMT -5
I made zucchini patties the other evening. Still have one left for zucchini bread.
The weather changed today so we are having white chili for dinner. I may have overdone it with the jalapenos so I need to go out and get a loaf of thick bread.
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Post by Ripley on Sept 2, 2016 19:32:49 GMT -5
Yum, white chili is one of my favorite things to eat.
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Post by dark sister on Sept 2, 2016 22:27:45 GMT -5
Yum, that sounds great @honkeytonkwoman. I love zucchini loaf cakes. Zucchini is a great vegetable. I did zesty garlic chili dill pickles today for some fire-eating friends. I need those pickles in my life! I'm making myself mozzarella sticks right now because I hate myself. Working out for an extra hour tomorrow.
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Meggo358
Retired Moderator
Aspiring Furiosa
Posts: 1,749
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Post by Meggo358 on Sept 3, 2016 12:20:05 GMT -5
I made zucchini patties the other evening. Still have one left for zucchini bread. The weather changed today so we are having white chili for dinner. I may have overdone it with the jalapenos so I need to go out and get a loaf of thick bread. I have a neighbor who has given us a ton of zucchini so Ive been making zucchini fritters almost daily for the past few weeks. Can I just say I'm jealous that you have chili-worthy weather? I'm much more of a fall weather foodie...I never know what to eat during the summer. : )
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Post by nana on Sept 3, 2016 13:38:34 GMT -5
I made zucchini patties the other evening. Still have one left for zucchini bread. The weather changed today so we are having white chili for dinner. I may have overdone it with the jalapenos so I need to go out and get a loaf of thick bread. I have a neighbor who has given us a ton of zucchini so Ive been making zucchini fritters almost daily for the past few weeks. Can I just say I'm jealous that you have chili-worthy weather? I'm much more of a fall weather foodie...I never know what to eat during the summer. : ) I am, too. Judging from the golds and reds Iam seeing it looks like the cooler weather may be here more than less now. This is our first September here so I don't know what to expect. Going to keep my crockpot handy, though.
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Meggo358
Retired Moderator
Aspiring Furiosa
Posts: 1,749
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Post by Meggo358 on Sept 3, 2016 17:34:35 GMT -5
I have a neighbor who has given us a ton of zucchini so Ive been making zucchini fritters almost daily for the past few weeks. Can I just say I'm jealous that you have chili-worthy weather? I'm much more of a fall weather foodie...I never know what to eat during the summer. : ) I am, too. Judging from the golds and reds Iam seeing it looks like the cooler weather may be here more than less now. This is our first September here so I don't know what to expect. Going to keep my crockpot handy, though. I've never actually lived in a climate where there was a real change of season - kind of envious of that. It took me three hours to respond to this because I was feeling inspired by the discussion and decided to make butternut squash soup. I usually make tomato bisque or kale and potato soup, so this was my first time. Turned out pretty well with minimal doctoring, but I did add in a 1/2 t of cinnamon and a little bit of cream cheese to make it, well, creamier. Here's the recipe if anyone's curious: cookieandkate.com/2015/roasted-butternut-squash-soup/
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Post by honkytonkwoman on Sept 3, 2016 21:15:59 GMT -5
Fritata BLT lettuce wraps for lunch
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Post by nana on Sept 3, 2016 21:42:40 GMT -5
I am, too. Judging from the golds and reds Iam seeing it looks like the cooler weather may be here more than less now. This is our first September here so I don't know what to expect. Going to keep my crockpot handy, though. I've never actually lived in a climate where there was a real change of season - kind of envious of that. It took me three hours to respond to this because I was feeling inspired by the discussion and decided to make butternut squash soup. I usually make tomato bisque or kale and potato soup, so this was my first time. Turned out pretty well with minimal doctoring, but I did add in a 1/2 t of cinnamon and a little bit of cream cheese to make it, well, creamier. Here's the recipe if anyone's curious: cookieandkate.com/2015/roasted-butternut-squash-soup/I LOVE butternut squash soup. I will try the recipe.
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Post by nana on Sept 3, 2016 21:44:03 GMT -5
Tomorrow I am making the rocket muffins from the Macrina Bakery and Cafe cookbook. If they work out (haven't made this recipe from this cookbook before) I will post pictures. I love homemade muffins!
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Post by v on Sept 4, 2016 5:03:31 GMT -5
It's moose hunting season here right now so I am finishing off last years moose meat this week. Tonight it was moose chili with home made bread. I would have taken a picture but it didn't last long enough for that.
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Post by Ripley on Sept 4, 2016 8:31:49 GMT -5
Yum, that sounds wonderful vI've got a long canning day ahead: peach butter, peach pickles, peach salsa and jam for a friend.
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