Ruth Haffly wrote to Dave Drum <=-
Perhaps the record rainfall and flooding in the Maritime Provinces had something in the improvement of air quality coming from Canuckistan.
It did, very much. Our air has pretty much cleard up again, until the winds shift to bring down more smoke. Had a nice thunderstorm in the
wee small hours this morning.
Just checked the air quality for today. It's green. It's green
for SD> fire and smoke also. It's dark and cloudy...probably getting
ready to SD> burst.
The weatherman on the station we watch said that by the week end things will be clear here. Meanwhile, I'm staying inside as much as possible.
Anyone in the US can check their air quality by going to https://www.airnow.gov and entering their ZIP code.
Good to know. I usually check Weather Underground on my phone; they're pretty good about local issues.
I had W.U. for a while before my brother convinced me to get Weather
Bug. It's a bit clunky but thorough and accurate.
W.U. works well enough for me that until it breaks, I'm not going to
try to fix it.
(salmon)
We buy it from time to time but not all that often. Got some canned on
the shelf that we need to use up, maybe some will go into fish cakes. I don't have a real recipe for them, just a mix of a mostly drained,
picked over can of fish, chopped onion, egg or two, flour and/or bread crumbs basically--mix until it holds together, fry in a bit of oil
until browned on both sides. Good with fried potatoes.
The pricing of fresh salmon makes my throat slam shut most times. And
the canned stuff reminds me of Puss & Bootsd canned cat food. Still,
if Robert's Fish Market or Hy-Vee run a really good special I might
make something like this:
Title: Tomato Basil Salmon
Categories: Five, Seafood, Vegetables, Herbs, Cheese
Yield: 2 Servings
We're happy with the canned from time to time but do like the fresh as well. Had a lot of the latter up in Alaska this past trip so we're
taking a fish break for a bit.
It did, very much. Our air has pretty much cleard up again, until the winds shift to bring down more smoke. Had a nice thunderstorm in the
wee small hours this morning.
Just checked the air quality for today. It's green. It's green
for SD> fire and smoke also. It's dark and cloudy...probably getting
ready to SD> burst.
I don't have to check a web site/phone app/T.V. talking head for air quality. I walk out the front door and check the haze. If it hasn't "burned off" by 9 ayem then it's not "ground fog" but smoke from other climes.
The weatherman on the station we watch said that by the week end things will be clear here. Meanwhile, I'm staying inside as much as possible.
I don't watch the boob tube - except for races ... and that very
seldom.
(salmon)
We're happy with the canned from time to time but do like the fresh as well. Had a lot of the latter up in Alaska this past trip so we're
taking a fish break for a bit.
I fet along much better with non-oily fish. But, even that is easy to "tire" of. Then it's back to burger and pork chops and leg-o-lamb (if
I find a good sale).
I've only made this once ... it makes a *LOT*. Fortunately the
leftovers re-heat well and/or you can slice it to make really good sandwiches.
Ruth Haffly wrote to Dave Drum <=-
It did, very much. Our air has pretty much cleard up again, until the winds shift to bring down more smoke. Had a nice thunderstorm in the
wee small hours this morning.
Just checked the air quality for today. It's green. It's green
for fire and smoke also. It's dark and cloudy...probably getting
ready to burst.
I don't have to check a web site/phone app/T.V. talking head for air quality. I walk out the front door and check the haze. If it hasn't "burned off" by 9 ayem then it's not "ground fog" but smoke from other climes.
I'll get an idea of the full day's weather by checking W.U.; a peek outside will just give me immediate conditions. Steve pulled a Boston
butt out of the freezer this morning; looking at his calendar and
weather for the next week, we will probably be smoking it next Monday.
The weatherman on the station we watch said that by the week end things will be clear here. Meanwhile, I'm staying inside as much as possible.
I don't watch the boob tube - except for races ... and that very
seldom.
Ours is on for news, "Jeopardy" and in the summer, "America's Got
Talent".
(salmon)
We're happy with the canned from time to time but do like the fresh as well. Had a lot of the latter up in Alaska this past trip so we're
taking a fish break for a bit.
I get along much better with non-oily fish. But, even that is easy to "tire" of. Then it's back to burger and pork chops and leg-o-lamb (if
I find a good sale).
I've only made this once ... it makes a *LOT*. Fortunately the
leftovers re-heat well and/or you can slice it to make really good sandwiches.
We do a lot of chicken--Steve grilled some thighs last night with lemon pepper seasoning. We'll use them up tonight, with salad and probably applesauce--low fuss cooking.
... Books are better than TV; they exercise your imagination.
On 07-28-23 06:00, Dave Drum <=-
spoke to Ruth Haffly about Air Quality <=-
As I tend to live "in the moment" that's fine for me. Any major
weather events or warnings I will get in whichever browser I am using
(if I'm banging away on the keyboard) or by the "CODE RED Mobile Alert" app on my smarty-pants phone. Today's weather forecast has been all
over the map - rain - no rain, temps forecat in a range between 98F and 106F. It stands that today's guesstiated high is 99F .... more than hot enough for me - by about 15 degrees. Bv)=
I'm not a fan of the "Talking Heads" and never have been since the
days of Walter Cronkite and the Huntley-Brinkley Report. Today's news outlets seem to be either far right (Faux News) or far left (MSNBC).
Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank them and/or return the favour. But no one admits to the deed. Still, I made
Dale Shipp wrote to Dave Drum <=-
Every evening for the past three days, we have gotten weather alerts on the TV. They talk about severe thunderstorms, hail, and 60 MPH winds
-- with the possibility of trees down and power outages. Sometimes
that alert comes on about one hour after we look out the window to see trees swaying, lightning flashes and thunder.
I'm not a fan of the "Talking Heads" and never have been since the
days of Walter Cronkite and the Huntley-Brinkley Report. Today's news outlets seem to be either far right (Faux News) or far left (MSNBC).
I agree, with CNN being at least giving lip service to being more on
the middle road by having guest from the right.
Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank them and/or return the favour. But no one admits to the deed. Still, I made
I can guaranteee that it was not us, even if you lived next door. That Campari tomato plant we did from seed is growing quite well. It is
about six feet high, but has only a few yellow flowers that show no
signs of producing fruit. OTOH, our son took some of the seedlings and said that he had some green tomatoes a few weeks ago. I think that is
a factor of our being inside and getting sunlight through a window,
versus him planting outside in a full sun setting.
(salmon)
We're happy with the canned from time to time but do like the fresh as well. Had a lot of the latter up in Alaska this past trip so we're
taking a fish break for a bit.
I get along much better with non-oily fish. But, even that is easy to "tire" of. Then it's back to burger and pork chops and leg-o-lamb (if
I find a good sale).
I've only made this once ... it makes a *LOT*. Fortunately the
leftovers re-heat well and/or you can slice it to make really good sandwiches.
We do a lot of chicken--Steve grilled some thighs last night with lemon pepper seasoning. We'll use them up tonight, with salad and probably applesauce--low fuss cooking.
I'm currently experimenting with doing bacon wrapped franks in the
over- the-stove nuker. I had to make a special trip to the store to
get a box of toothpicks - since the metal skewers I'd use on the grill
or in the
oven cause major sparking and light shows in the microwave. Bv)=
It's looking like 4 1/2 minutes is where I'll wind up. The bacon is as crispy as it needs to be without the hot dog having all the juices
dried up by the trip through the experience.
Someone gifted us with a plastic grocery sack of (obviously) homethem DD> and/or DD> return the favour. But no one admits to the deed.
grown tomatoes the other day. I wish I knew who so I could thank
... Books are better than TV; they exercise your imagination.
True dat. And why only give scant attention to the groove tube.
Title: Furikake Tomato Sandwich
Categories: Five, Breads, Vegetables
Yield: 2 sandwiches
Salt & fresh ground pepper
1 lg Very ripe heirloom tomato;
- thick sliced across
4 sl Soft white sandwich bread *
Mayonnaise; for spreading
Furikake rice seasoning; to
- sprinkle **
On 07-29-23 06:43, Dave Drum <=-
spoke to Dale Shipp about Air Quality <=-
Your no tomatoes/fruit problem is likely from the lack of
pollinators (bugs/insects/bees) in your indoor environment.
You can pollinate on your own using Q-Tips or similar. I'm
sure there's a U-Toob video on "How To" as there is on many
things. Bv)=
Brian's plants, being out of doors are usinng the
traditional pollination methods that nature designed. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Nothing like a good tomato sandwich. Tradition is that it's just sliced tomatoes, Duke's mayo (some say Miracle Whip) and white bread, eaten standing over a sink. I'll have mine on whole wheat or sourdough miche bread, toasted, and add some lettuce and bacon.
We do a lot of chicken--Steve grilled some thighs last night with lemon pepper seasoning. We'll use them up tonight, with salad and probably applesauce--low fuss cooking.
I'm currently experimenting with doing bacon wrapped franks in the
over- the-stove nuker. I had to make a special trip to the store to
get a box of toothpicks - since the metal skewers I'd use on the grill
or in the oven cause major sparking and light shows in the microwave.
Bv)=
I keep toothpicks on hand, both in the house and in the camper. Bacon wrapped franks sound good--add some baked beans as a side and maybe
some bread (or use a bun) to sop up the juices.
It's looking like 4 1/2 minutes is where I'll wind up. The bacon is as crispy as it needs to be without the hot dog having all the juices
dried up by the trip through the experience.
I'll have to remember it next time I get some hot dogs. Otherwise, I
think everything else is on hand.
Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank
them and/or return the favour. But no one admits to the deed.
Enjoy them; the season is all too short.
Still, I made this for lunch yesterday .... Varying from the
recipe only in using wheat bread in place of the white called for.
Next go I'm going to try using some Tony Chachere's (green can)
Creole Seasoning in place of the specced Furikake. Should work well.
I've got a couple of jars (different combos of seasonings) of Furikake
on hand--started buying it when we were in HI. I usually sprinkle a bit
on cooked brown rice.
... Books are better than TV; they exercise your imagination.
True dat. And why only give scant attention to the groove tube.
I give some attention to it, not a lot tho.
Another possible explanation can be that inside our apartment is not hot enough for them. I recently read that the Campari want at least 85F
before they will fruit. We don't keep our apartment that high.
Nothing like a good tomato sandwich. Tradition is that it's just sliced tomatoes, Duke's mayo (some say Miracle Whip) and white bread, eaten standing over a sink. I'll have mine on whole wheat or sourdough miche bread, toasted, and add some lettuce and bacon.
My most memorable tomato sandwich came about using beefsteak tomatoes
from the backyard, still warm "Rustic Italian Cheese Bread" from the
bread machine and (lots of) butter. I've posted that bread recipe here
a few times. No mayo and most definitely no Miracle Wimp.
We do a lot of chicken--Steve grilled some thighs last night with lemon pepper seasoning. We'll use them up tonight, with salad and probably applesauce--low fuss cooking.
I'm currently experimenting with doing bacon wrapped franks in the
over- the-stove nuker. I had to make a special trip to the store to
get a box of toothpicks - since the metal skewers I'd use on the grill
or in the oven cause major sparking and light shows in the microwave.
Bv)=
I keep toothpicks on hand, both in the house and in the camper. Bacon wrapped franks sound good--add some baked beans as a side and maybe
some bread (or use a bun) to sop up the juices.
Since I've got the china clippers I've had scant use for toothpicks
except as mini-skewers. And I have metal skewers that I use for most purposes so I let them run out and not get replaced until this project came along.
It's looking like 4 1/2 minutes is where I'll wind up. The bacon isas DD> crispy as it needs to be without the hot dog having all the
I'll have to remember it next time I get some hot dogs. Otherwise, I
think everything else is on hand.
Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank
them and/or return the favour. But no one admits to the deed.
Enjoy them; the season is all too short.
If I'm raising them myself the season can stretch well into September
and maybe October depending on the date of the fist "killing" frost.
Next go I'm going to try using some Tony Chachere's (green can)
Creole Seasoning in place of the specced Furikake. Should work well.
I've got a couple of jars (different combos of seasonings) of Furikake
on hand--started buying it when we were in HI. I usually sprinkle a bit
on cooked brown rice.
What I grabbed was Wasabi Furikake. I use it on French fries and a few other things. I keep, also, white miso and Shichimi Togarashi (rather
like Furikake but "zippier")
Here's a recipe from a TeeVee channel that used to was a lot better
than it is today. It's for restaurant sized quantities of stuff but it
looks interesting. If I ever have occasion to cater/cook for alarge DD> group I might give it a go.
Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
Categories: Poultry, Vegetables, Herbs, Rice, Chilies
Yield: 8 servings
Ruth Haffly wrote to Dave Drum <=-
Nothing like a good tomato sandwich. Tradition is that it's just sliced tomatoes, Duke's mayo (some say Miracle Whip) and white bread, eaten standing over a sink. I'll have mine on whole wheat or sourdough miche bread, toasted, and add some lettuce and bacon.
My most memorable tomato sandwich came about using beefsteak tomatoes
from the backyard, still warm "Rustic Italian Cheese Bread" from the
bread machine and (lots of) butter. I've posted that bread recipe here
a few times. No mayo and most definitely no Miracle Wimp.
That sounds good but I've never heard of using butter instead of mayo.
We do a lot of chicken--Steve grilled some thighs last night with lemon pepper seasoning. We'll use them up tonight, with salad and probably applesauce--low fuss cooking.
I'm currently experimenting with doing bacon wrapped franks in the
over- the-stove nuker. I had to make a special trip to the store to
get a box of toothpicks - since the metal skewers I'd use on the grill
or in the oven cause major sparking and light shows in the microwave.
Bv)=
I keep toothpicks on hand, both in the house and in the camper. Bacon wrapped franks sound good--add some baked beans as a side and maybe
some bread (or use a bun) to sop up the juices.
Since I've got the china clippers I've had scant use for toothpicks
except as mini-skewers. And I have metal skewers that I use for most purposes so I let them run out and not get replaced until this project came along.
OK, we both still have the teeth we were born with, minus wisdom teeth. I'm also missing one molar that had some problems; when the dentist saw it, he said that in his years of practice he'd seen that situation only
2 or 3 times before. The tooth had to go. But, I still keep toothpicks
on hand for teeth, times when either Steve or I need to apply just a
drop of paint or glue to something, cleaning small cervaces, drawing a picture in cake frosting to fill in with another color of frosting,
etc, etc.
It's looking like 4 1/2 minutes is where I'll wind up. The bacon is
as DD> crispy as it needs to be without the hot dog having all the
juices DD> dried up by the trip through the experience.
I'll have to remember it next time I get some hot dogs. Otherwise, I
think everything else is on hand.
Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank
them and/or return the favour. But no one admits to the deed.
Enjoy them; the season is all too short.
If I'm raising them myself the season can stretch well into September
and maybe October depending on the date of the fist "killing" frost.
It went into early November the first year we planted tomatoes in AZ. I used up the last of them (green) in making green tomato relish just
before Thanksgiving.
Next go I'm going to try using some Tony Chachere's (green can)
Creole Seasoning in place of the specced Furikake. Should work well.
I've got a couple of jars (different combos of seasonings) of Furikake
on hand--started buying it when we were in HI. I usually sprinkle a bit
on cooked brown rice.
What I grabbed was Wasabi Furikake. I use it on French fries and a few other things. I keep, also, white miso and Shichimi Togarashi (rather
like Furikake but "zippier")
Off the top of my head I'm not sure what varieties we have but I don't think they're wasabi. The store had a lot of different varieties; we
just grabbed a couple.
Here's a recipe from a TeeVee channel that used to was a lot better
than it is today. It's for restaurant sized quantities of stuff but it
I still watch it from time to time if we're spending the night in a
motel and Steve is absorbed in his computer. We've also watched
Discovery Channel shows sometimes, just as a wind down from a day on
the road.
looks interesting. If I ever have occasion to cater/cook for a
large group I might give it a go.
Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
Categories: Poultry, Vegetables, Herbs, Rice, Chilies
Yield: 8 servings
I'd help you with it but don't know if I'd try doing it myself. It does look good tho.
bread machine and (lots of) butter. I've posted that bread recipe here
a few times. No mayo and most definitely no Miracle Wimp.
That sounds good but I've never heard of using butter instead of mayo.
I generally do mayo but I seldom do just tomatoes as sandwich filler.
This instance the salt in the butter (I used LOTS of butter on the
warm bread) enhanced the tomato's flavour.
We do a lot of chicken--Steve grilled some thighs last night with lemon pepper seasoning. We'll use them up tonight, with salad and probably applesauce--low fuss cooking.
I keep toothpicks on hand, both in the house and in the camper. Bacon
Since I've got the china clippers I've had scant use for toothpicks
except as mini-skewers. And I have metal skewers that I use for most purposes so I let them run out and not get replaced until this project came along.
OK, we both still have the teeth we were born with, minus wisdom teeth. I'm also missing one molar that had some problems; when the dentist saw it, he said that in his years of practice he'd seen that situation only
2 or 3 times before. The tooth had to go. But, I still keep toothpicks
on hand for teeth, times when either Steve or I need to apply just a
drop of paint or glue to something, cleaning small cervaces, drawing a picture in cake frosting to fill in with another color of frosting,
etc, etc.
All the sorts of things I use the meatl skewers or a stylus for.
Except I don't decorate cakes.
Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank
them and/or return the favour. But no one admits to the deed.
Enjoy them; the season is all too short.
I have learned it was next door - who I didn't even know had a garden
as it is masked from my view by her garage. She brought us another bag last evening. Yuuuuum.
If I'm raising them myself the season can stretch well into September
and maybe October depending on the date of the fist "killing" frost.
It went into early November the first year we planted tomatoes in AZ. I used up the last of them (green) in making green tomato relish just
before Thanksgiving.
I've made "end of season" fried green tomatoes but not relish.
What I grabbed was Wasabi Furikake. I use it on French fries and a few other things. I keep, also, white miso and Shichimi Togarashi (rather
like Furikake but "zippier")
Off the top of my head I'm not sure what varieties we have but I don't think they're wasabi. The store had a lot of different varieties; we
just grabbed a couple.
Yes, I know. I picked the wasabi because I wanted something with a bit
of zip to it. And I had had wasabi before. Turns out there is some
other zippiness along with the wasabi - not enough to blow your head
off but
it will get your attention.
Here's a recipe from a TeeVee channel that used to was a lot better
than it is today. It's for restaurant sized quantities of stuff but it
I still watch it from time to time if we're spending the night in a
motel and Steve is absorbed in his computer. We've also watched
Discovery Channel shows sometimes, just as a wind down from a day on
the road.
looks interesting. If I ever have occasion to cater/cook for a
large group I might give it a go.
Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
Categories: Poultry, Vegetables, Herbs, Rice, Chilies
Yield: 8 servings
I'd help you with it but don't know if I'd try doing it myself. It does look good tho.
Here's the chicken recipe I mentioned above ..........
Title: Crumb-Coated Ranch Chicken
Categories: Five, Poultry, Breads, Herbs
Yield: 4 servings
2/3 c Ranch salad dressing
Ruth Haffly wrote to Dave Drum <=-
bread machine and (lots of) butter. I've posted that bread recipe here
a few times. No mayo and most definitely no Miracle Wimp.
That sounds good but I've never heard of using butter instead of mayo.
I generally do mayo but I seldom do just tomatoes as sandwich filler.
This instance the salt in the butter (I used LOTS of butter on the
warm bread) enhanced the tomato's flavour.
A sprinkle (or twist of a grinder) of salt would work just as well,
IMO.
We do a lot of chicken--Steve grilled some t
All the sorts of things I use the meatl skewers or a stylus for.
Except I don't decorate cakes.
I don't decorate as many as I used to but it is something I've done
from time to time. A toothpick will draw a fine line and you don't have
to wash it up afterward. Same as using disposable decorating bags--less
to clean up at the end.
Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank
them and/or return the favour. But no one admits to the deed.
Enjoy them; the season is all too short.
I have learned it was next door - who I didn't even know had a garden
as it is masked from my view by her garage. She brought us another bag last evening. Yuuuuum.
More to enjoy. Steve isn't eating too many tomatoes these days as it aggravates his arthritis (he will eat a marinara sauce) so I don't buy very many. We went out to a new branch of one of our favorite seafood places (Cape Fear Seafood Company; they opened a place in WF) the other night and he gave me all the tomatoes from his salad. Combined with all that were on mine, I probably had a couple of tomatoes plus the greens
and everything else. Good thing I ordered the small portion of shrimp
and grits. (G)
If I'm raising them myself the season can stretch well into September
and maybe October depending on the date of the fist "killing" frost.
It went into early November the first year we planted tomatoes in AZ. I used up the last of them (green) in making green tomato relish just
before Thanksgiving.
I've made "end of season" fried green tomatoes but not relish.
I like relish with some things and didn't have any on hand plus a
friend gave me a recipe to try so...................
What I grabbed was Wasabi Furikake. I use it on French fries and a few other things. I keep, also, white miso and Shichimi Togarashi (rather
like Furikake but "zippier")
Off the top of my head I'm not sure what varieties we have but I don't think they're wasabi. The store had a lot of different varieties; we
just grabbed a couple.
Yes, I know. I picked the wasabi because I wanted something with a bit
of zip to it. And I had had wasabi before. Turns out there is some
other zippiness along with the wasabi - not enough to blow your head
off but it will get your attention.
Here's a recipe from a TeeVee channel that used to was a lot better
than it is today. It's for restaurant sized quantities of stuff but it
I still watch it from time to time if we're spending the night in a
motel and Steve is absorbed in his computer. We've also watched
Discovery Channel shows sometimes, just as a wind down from a day on
the road.
looks interesting. If I ever have occasion to cater/cook for a
large group I might give it a go.
Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
Categories: Poultry, Vegetables, Herbs, Rice, Chilies
Yield: 8 servings
I'd help you with it but don't know if I'd try doing it myself. It does look good tho.
Here's the chicken recipe I mentioned above ..........
Title: Crumb-Coated Ranch Chicken
Categories: Five, Poultry, Breads, Herbs
Yield: 4 servings
Down side of that is that ranch is one of our least favorite salad dressings.
2/3 c Ranch salad dressing
bread machine and (lots of) butter. I've posted that bread recipe here
a few times. No mayo and most definitely no Miracle Wimp.
That sounds good but I've never heard of using butter instead of mayo.
I generally do mayo but I seldom do just tomatoes as sandwich filler.
This instance the salt in the butter (I used LOTS of butter on the
warm bread) enhanced the tomato's flavour.
A sprinkle (or twist of a grinder) of salt would work just as well,
IMO.
True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.
8<----- SLICE ----->B
All the sorts of things I use the meatl skewers or a stylus for.
Except I don't decorate cakes.
I don't decorate as many as I used to but it is something I've done
from time to time. A toothpick will draw a fine line and you don't have
to wash it up afterward. Same as using disposable decorating bags--less
to clean up at the end.
All I would do with a skewer after using it for cake decorating is to rinse under very hot running water, dry, and return to its storage
spot.
Someone gifted us with a plastic grocery sack of (obviously) home
grown tomatoes the other day. I wish I knew who so I could thank
them and/or return the favour. But no one admits to the deed.
Enjoy them; the season is all too short.
I have learned it was next door - who I didn't even know had a garden
as it is masked from my view by her garage. She brought us another bag last evening. Yuuuuum.
More to enjoy. Steve isn't eating too many tomatoes these days as it aggravates his arthritis (he will eat a marinara sauce) so I don't buy very many. We went out to a new branch of one of our favorite seafood places (Cape Fear Seafood Company; they opened a place in WF) the other night and he gave me all the tomatoes from his salad. Combined with all that were on mine, I probably had a couple of tomatoes plus the greens
and everything else. Good thing I ordered the small portion of shrimp
and grits. (G)
Poor dude, allergic to corn and tomatoes react with his arthritis. I
have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps it's
effects down to a dull roar. No more having to sleep sitting up or in
the recliner.
If I'm raising them myself the season can stretch well into September
and maybe October depending on the date of the fist "killing" frost.
It went into early November the first year we planted tomatoes in AZ. I used up the last of them (green) in making green tomato relish just
before Thanksgiving.
I've made "end of season" fried green tomatoes but not relish.
I like relish with some things and didn't have any on hand plus a
friend gave me a recipe to try so...................
looks interesting. If I ever have occasion to cater/cook for a
large group I might give it a go.
Title: Da Famous "Broke Da Mouth" Garlic Furikake Chicken
Categories: Poultry, Vegetables, Herbs, Rice, Chilies
Yield: 8 servings
I'd help you with it but don't know if I'd try doing it myself. It does look good tho.
Here's the chicken recipe I mentioned above ..........
Title: Crumb-Coated Ranch Chicken
Categories: Five, Poultry, Breads, Herbs
Yield: 4 servings
Down side of that is that ranch is one of our least favorite salad dressings.
2/3 c Ranch salad dressing
It's just an ingredient in this case. It's pretty bland in any event.
If I'm in a restaurant setting I'll generally order bleu cheese (using
a ranch dressing-like base in most restaurants) or, if available
Here's a "real" Russian dressing/sauce. According to Olgs'a notes "ICheese DD> Yield: 1 /2 litre
call this sauce universal because it is great with everything;
potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
this sauce
goes the best with fish. Yes, fish. Just try it- it is delicious. You
will never go back to ketchup or any other generic sauce."
Title: Universal Sauce DD> Categories: Sauces, Vegetables,
Ruth Haffly wrote to Dave Drum <=-
I generally do mayo but I seldom do just tomatoes as sandwich filler.
This instance the salt in the butter (I used LOTS of butter on the
warm bread) enhanced the tomato's flavour.
A sprinkle (or twist of a grinder) of salt would work just as well,
IMO.
True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.
True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.
8<----- SLICE ----->B
All I would do with a skewer after using it for cake decorating is
rinse under very hot running water, dry, and return to its storage
spot.
We have some metal skewers but they're bigger, can't get as fine a line
as I can with a tooth pick for drawing in icing.
He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.
have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps
its effects down to a dull roar. No more having to sleep sitting up or
in the recliner.
He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.
I'd help you with it but don't know if I'd try doing it myself. It does look good tho.
Here's the chicken recipe I mentioned above ..........
Title: Crumb-Coated Ranch Chicken
Categories: Five, Poultry, Breads, Herbs
Yield: 4 servings
Down side of that is that ranch is one of our least favorite salad dressings.
2/3 c Ranch salad dressing
It's just an ingredient in this case. It's pretty bland in any event.
I know, but if it's something we don't care for, I don't cook with it.
If I'm in a restaurant setting I'll generally order bleu cheese (using
a ranch dressing-like base in most restaurants) or, if available
Too strong for me. Before we were married, Steve said that he liked
bleu cheese dressing so I tried it. Thank you, but I'll stick with my favorite, 1,000 Islands, or French or Italian if the "islands" aren't available. Russian is harder to find when eating out but it's also an acceptable alternative.
red "Russian" dressing - which is *not8 Russian, being invented in
New England by James Coburn in the early 20th century.
Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
call this sauce universal because it is great with everything;
potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
this sauce goes the best with fish. Yes, fish. Just try it- it is delicious. You will never go back to ketchup or any other generic
sauce."
Title: Universal Sauce DD> Categories: Sauces, Vegetables,
Cheese DD> Yield: 1 /2 litre
Interesting.........
True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.
True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.
True, that. But I had already slathered the bread with copious amounts
of Bossy's Bounty and didn;t need the extra salt.
True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.
I assume that's for making spreadable butter? Salt enhances
flavour(s).
8<----- SLICE ----->B
All I would do with a skewer after using it for cake decorating is
rinse under very hot running water, dry, and return to its storage
spot.
We have some metal skewers but they're bigger, can't get as fine a line
as I can with a tooth pick for drawing in icing.
I have a selection of various lengths and thicknesses. The smallest
are about 6" long and (about) 1/16" thick
DD> Poor dude, allergic to corn and tomatoes react with his
arthritis. I
He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.
Oy! Vet is mir! My chilli cook friend Les has an allergy to raw
tomatoes. When we lunch together I get the bounty. My only known food allergy is to banananas. I can manage it with a 50mg Benadryl - but it turns out I'm
not a big fan of 'nanners anyway. Bv)=
have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps
its effects down to a dull roar. No more having to sleep sitting up or
in the recliner.
He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.
I would do meds if I had to. But I much prefer natural or herbal help.
Down side of that is that ranch is one of our least favorite salad dressings.
2/3 c Ranch salad dressing
It's just an ingredient in this case. It's pretty bland in any event.
I know, but if it's something we don't care for, I don't cook with it.
It a poor cook who can't suit him/her self.
If I'm in a restaurant setting I'll generally order bleu cheese (using
a ranch dressing-like base in most restaurants) or, if available
Too strong for me. Before we were married, Steve said that he liked
bleu cheese dressing so I tried it. Thank you, but I'll stick with my favorite, 1,000 Islands, or French or Italian if the "islands" aren't available. Russian is harder to find when eating out but it's also an acceptable alternative.
I find that there are several variations on "Russian" dressing. I much prefer the red variety of the pink/orange versions.
One of my favourite uses of blue-veined cheeses in salad dressing uses Thousand Islands as a base and has gorgonzola grated/shredded over it.
red "Russian" dressing - which is *not8 Russian, being invented in
New England by James Coburn in the early 20th century.
Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
call this sauce universal because it is great with everything;
potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
this sauce goes the best with fish. Yes, fish. Just try it- it is delicious. You will never go back to ketchup or any other generic
sauce."
Title: Universal Sauce DD> Categories: Sauces, Vegetables,
Cheese DD> Yield: 1 /2 litre
Interesting.........
Olga has some very interesting (and authentic) recipes. I got onto her website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.
True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.
Salted butter (with or without olive oil) is fine for most things,
but unsalted is a must for baking. Most recipes written for baking
are with unsalted in mind, and using salted would be a big mistake. Changes both the taste and the texture.
In Europe the norm is using lightly salted butter for most recipes,
except for baking, never heavily salted. Many chefs prefer to use
unsalted for everything as they can adjust the amount of salt as
needed.
Salt can help as a preservative, but since most folks use butter
within a short period of time it is not really necessary.
Ruth Haffly wrote to Dave Drum <=-
True; I make my Butter Blend (3 sticks salted butter, 1 cup olive oil combined well in my KA mixer) with the salted butter. Originally tried
it with unsalted butter and it just didn't taste right. Switched to
salted butter and it tasted much better.
I assume that's for making spreadable butter? Salt enhances
flavour(s).
It's basically spreadable; if I want to spread it right out of the
fridge, I'll nuke it for a few seconds. Otherwise, left out, it'll
soften up on its own in a few minutes.
8<----- SLICE ----->B
All I would do with a skewer after using it for cake decorating is
rinse under very hot running water, dry, and return to its storage
spot.
We have some metal skewers but they're bigger, can't get as fine a line
as I can with a tooth pick for drawing in icing.
I have a selection of various lengths and thicknesses. The smallest
are about 6" long and (about) 1/16" thick
I just have the bigger ones, came with something for a grill, iirc.
DD> Poor dude, allergic to corn and tomatoes react with his
arthritis. I
He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.
Oy! Vey is mir! My chilli cook friend Les has an allergy to raw
tomatoes. When we lunch together I get the bounty. My only known food allergy is to banananas. I can manage it with a 50mg Benadryl - but it turns out I'm
not a big fan of 'nanners anyway. Bv)=
AFAIK, I've no food allergies, just some strong dislikes.
have arthritic hips - but taking a 1500 mg caplet of glucosamine keeps
its effects down to a dull roar. No more having to sleep sitting up or
in the recliner.
He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.
I would do meds if I had to. But I much prefer natural or herbal help.
I would too, if they helped.
Down side of that is that ranch is one of our least favorite salad dressings.
2/3 c Ranch salad dressing
It's just an ingredient in this case. It's pretty bland in any event.
I know, but if it's something we don't care for, I don't cook with it.
It a poor cook who can't suit him/her self.
True, but when I was growing up, I had to cook to suit my dad, not
always what I wanted to do.
Here's a "real" Russian dressing/sauce. According to Olgs'a notes "I
call this sauce universal because it is great with everything;
potatoes, meats, poultry, salads, pasta, ragu...you name it. However,
this sauce goes the best with fish. Yes, fish. Just try it- it is delicious. You will never go back to ketchup or any other generic
sauce."
Title: Universal Sauce DD> Categories: Sauces, Vegetables,
Cheese DD> Yield: 1 /2 litre
Interesting.........
Olga has some very interesting (and authentic) recipes. I got onto her website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.
I joined the echo in January, 1994 so had some overlap time with Don,
but not a lot. One of the first recipies I printed off was posted by Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce.
I assume that's for making spreadable butter? Salt enhances
flavour(s).
It's basically spreadable; if I want to spread it right out of the
fridge, I'll nuke it for a few seconds. Otherwise, left out, it'll
soften up on its own in a few minutes.
Effectively a butter clone of Blue Bonnet or I Can't Believe .... Bv)=
as I can with a tooth pick for drawing in icing.
I have a selection of various lengths and thicknesses. The smallest
are about 6" long and (about) 1/16" thick
I just have the bigger ones, came with something for a grill, iirc.
Those would be unwieldy for drawing on cake icig.
DD> Poor dude, allergic to corn and tomatoes react with his
arthritis. I
He also goes easy on the white potatoes for the same reason. Anything
in the nightshade family is a potential problem for him.
Oy! Vey is mir! My chilli cook friend Les has an allergy to raw
tomatoes. When we lunch together I get the bounty. My only known food allergy is to banananas. I can manage it with a 50mg Benadryl - but it turns out I'm
not a big fan of 'nanners anyway. Bv)=
AFAIK, I've no food allergies, just some strong dislikes.
I've plenty of those. Mostly texture based - like okra, hominy, and
kidney beans.
have arthritic hips - but taking a 1500 mg caplet of glucosaminekeeps DD> its effects down to a dull roar. No more having to sleep
He's using it; I tried it and it didn't do a thing for me. Meds help
keep it down to a tolerable limit.
I would do meds if I had to. But I much prefer natural or herbal help.
I would too, if they helped.
Those are the only ones I use. They have proven themselves effective
upon trial usage. Many common (and effective) meds from pharmaceutical firms are, at root, highly refined herbal remedies (including
aspirin).
I refer you to Dr. Christopher's Syllabus, which, even if you don't
use its formulae on yourself is an eye-opener with obvious links to "modern" medicine. I use some herbal products from one of his
disciples (Dr Schultz) which have proven effective over the past 30 or more years.
https://www.christopherpublications.com/Herb_Syllabus.html
It's just an ingredient in this case. It's pretty bland in any event.
I know, but if it's something we don't care for, I don't cook with it.
It a poor cook who can't suit him/her self.
True, but when I was growing up, I had to cook to suit my dad, not
always what I wanted to do.
I was fortunate in that both my mom and dad were excellent (and adventurous) cooks - with Pop being the better cook. Bv)=
Olga has some very interesting (and authentic) recipes. I got onto her website when Don Houston was active in the echo. Probably before your
time ... bu, maybe not. We're all old timers here with the exception
of Ben Collver (who's on an extended road trup) and a troll or two.
I joined the echo in January, 1994 so had some overlap time with Don,
but not a lot. One of the first recipies I printed off was posted by Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce.
Title: Borsch
Categories: Vegetables, Potatoes, Beef, Herbs, Soups
Yield: 4 Servings
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