Subj : Re: Gardening was: Spicy
To : Dale Shipp
From : Dave Drum
Date : Sun Feb 26 2023 06:23:00
-=> Dale Shipp wrote to Dave Drum <=-
DD> Here's a link to a very good page on starting tomatoes from seed. I
DD> note that the author uses old styro (plastic) egg cartons as I used to
DD> do rather than buying "starting pans" from the garden department down
DD> the K-Mart.
DD>
https://tinyurl.com/GROW-TOE-MATERS
DS> Thanks. I have read and bookmarked that web site for future study. It
DS> does say things that I think not 100% relevant to my situation. It
DS> talks about grow lights, and time tables for planting. I will not be
DS> using grow lights, and because I will be planting indoors the time
DS> tables are not completely relevant.
DS> One problem is that I got 50 seeds, and only will want two or three
DS> plants. I guess I'll save the excess seeds for next spring and hope
DS> that they will still be viable a year from now.
When saving seeds I used pill bottles and put a silica gel packet in
the container with the seeds the help prevent accidental germination.
The seeds should remain viable for quite some time.
From National Geographic:
The oldest plant ever to be regenerated has been grown from 32,000-year-
old seedsrCobeating the previous recordholder by some 30,000 years.
(Related: "'Methuselah' Tree Grew From 2,000-Year-Old Seed.")
A Russian team discovered a seed cache of Silene stenophylla, a flowering
plant native to Siberia, that had been buried by an Ice Age squirrel near
the banks of the Kolyma River (map). Radiocarbon dating confirmed that
the seeds were 32,000 years old.
-+-
I save seeds from plants that I wish to grow again ... like Mexi-bells
and/or other chilies.
I have made this recipe with Italian sausage or Chorizo more times than
with the beef called out in the ingredients listing. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Stuffed Mexi-Bell Peppers
Categories: Beef, Vegetables, Chilies, Rice, Cheese
Yield: 4 Servings
1 tb Oil
1 lg Onion; chopped
1 cl Garlic; minced
1 lb Ground Beef
1 1/2 c Canned diced tomatoes
- w/chilies
1 1/2 ts Dried basil
1 ts Dried oregano
2 tb Mexene chilli spice mix
Salt & pepper
2 c Cooked rice; brown or white
1 c Cooked black beans
1/2 c Shoepeg corn or niblets *
1 2/3 c Sharp cheddar; shredded,
- divided
4 lg Mexi-bell peppers; tops cut
- off, cored
Set oven @ 350-|F/175-|C.
Heat oil in a large skillet, add onion and cook over
medium heat until soft.
Add garlic and beef, cook beef until no longer pink,
breaking up meat with a spoon.
Add tomatoes, basil, oregano, chilli mix, salt and
pepper, reduce heat and simmer 10 minutes.
In a large bowl, combine rice, beans and corn.
Add meat mixture and 1 cup of cheese, mix to combine.
Spoon stuffing into peppers and place in a baking dish.
Add 1/4 cup water to the bottom of the dish, cover with
foil and bake 30-40 minutes or until peppers are tender.
Remove foil, top with remaining cheese and bake until
cheese is melted.
* NOTES: I used a small can of Green Giant Mexi-Corn to
good effect. I also used a fairly spicy jarred red
enchilada sauce instead of the traditional "red gravy"
(marinara). - UDD
From:
http://www.food.com
Uncle Dirty Dave's Kitchen
MMMMM
... You don't need fun to have alcohol.
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