Subj : Cross pollination was: So
To : Ruth Haffly
From : Dave Drum
Date : Tue Nov 19 2024 05:42:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We've stopped growing tomatoes and peppers now, did put in some sugar
RH> snap peas last spring. We'd get enough for a few each, every so often
RH> but never a great amount.
DD> I like to grow tomatoes and the birds thank me for the tomato worms
DD> they feast on. Bv)= And I'm my own best customer for the chilies.
RH> We stopped growing tomatoes when we realised we were gone most summers
RH> when they came ripe. Could have done it this past summer, just never
RH> got 'round tuit. We tried, at the rental house, but deer got to them
RH> just as they came ripe.
As I don't travel much that's not a problem for me. Bv)= And we don't
have much of a deer population - Buick bumpers seem to keep their herd
size low. Main pains here are tree rats (squirrels) and raccoons. But
with the raised beds the 'coons cease to be a problem.
DD> 8<----- JUMP SHIFT ----->8
DD> A lot of my missing dishes went that way. Just ne
RH> I'll go on a clean out spree every few months so the pile doesn't get
RH> too bad.
DD> I do that every couple of weeks with the refrigerator. If I
DD> don't/can't recognise it and the mutts aren't interested - in the bin.
DD> I found a one pound sealed package of Italian sausage that I know was
DD> over a year old.
DD> It didn't smell funky when I punctured the plastic. So, Jasper (the
DD> pit bull mix) enjoyed it very much. With no side effects.
RH> Good that the dog had no reaction. We've had older stuff in the freezer
RH> but kept frozen, it hasn't gone bad so we've eaten it with no problem.
Had that sausage been in the freezer it would have become the basis for
a nice red gravy toput over pasta. I bought it on special offer intending
to do just that but got sidetracked then forgot about it. Senior moment.
8<----- CLIP ----->8
DD> As I said - regular carbon steel knives are a piece of cake. But the
DD> stainless steel chef's knives and santoku are beyond me. Never thought
DD> of scissors. But, then I don't sew all that much. Bv)=
RH> Count up how many pairs of scissors/shears you have for normal
RH> household/shop use; you might be surprised at the total. Some years ago
RH> my younger brother cleaned out an aunt's apartment. He was surprised to
RH> count 35 pairs of scissors/shears (35) but she also sewed. A while
RH> later, I took some of her things and when we got back to NC, started to
RH> go thru them. I found another pair of scissors but didn't tell him. (G)
One big "tin snip", one set of kitchen shears (big scissors), a beard trim
scissors in the bathroom and four scissors from 6" length to 10". Not to
mention an old (and unused big pinking shears that I inherited from my mum.
DD> One reason to raise your own tomatoes:
DD> Title: Green Tomato Pie DD> Categories: Pies, Pastry,
RH> Fruits, Citrus DD> Yield: 6 Servings
RH> Looks interesting, might try it next year.
In normal years my 'mters produce right up to frost time. But the last
few years we've not had a killing frost until sometime in December.
errrrmmmm .... Ground Control to Donald Trump - That's climate change!
This year we've had one frost - just enough to tell the grass in the
yard that it's time to stop growing and take a nap. Yesterday we had
rain all day. I had a customer (for wiper blades) at the Zone who was
crying about all the rain so I asked him what month we were in. Then
said "Think what that could be." Followed by "We've got a cart right
over there with ice scrapers, snow brushes, collapsible shovels and
ice melt for your sidewalks." I didn't tell him that AFAIK we've not
made a sale other than starting fluid from that display this year.
This was supper last night - promoting it from "archives" to "kitchen".
It's a keeper. And Jasper (the big dog) liked helping clean the baking
vessel. Bv)=
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: 3-Ingredient Lemon Chicken
Categories: Five, Poultry, Citrus, Vegetables
Yield: 4 servings
4 (6 oz ea) chicken thighs;
- bone-in, skin-on
1 1/2 ts Kosher salt
1 lg Lemon; sliced 1/8", seeded
4 cl Garlic; peeled, crushed
3 tb Olive oil; divided
Season the chicken liberally with salt on both sides.
Set aside at room temperature while you prep everything
else (at least 15 minutes). Set the oven to 450oF/232oC
and move a rack to the middle of the oven.
Add the sliced lemon, garlic, and 2 tablespoons of olive
oil to a 9" X 13" baking dish or rimmed baking sheet
and toss to combine. Firmly press paper towels to the
skin side of the salted thighs to remove any liquid on
the surface, then transfer to the baking dish and pull
any skin from underneath the chicken to the sides so
that it can get crispy. Drizzle the chicken with the
remaining olive oil and use your fingers to make sure
the oil coats all the skin evenly.
Bake until the chicken thighs are cooked through, the
skin is golden brown and crispy and the lemons are
softened, about 45 minutes. If the chicken is cooked but
the skin isn't crispy yet, broil until the skin is your
desired color.
Remove from the oven and let sit for about 5 minutes
before serving, spooning plenty of the softened lemons,
garlic, and sauce onto the plate with each chicken
thigh.
Yield: 4 servings
Recipe by: Devan Grimsrud
NOTES: (How to play around with this recipe)
USE BONELESS CHICKEN: You can use boneless, skin-on
chicken thighs for this recipe; the cooking time will be
approximately the same. I would not recommend using
skinless cuts here, as the crispy texture of the skin is
a key component
ADD HERBS TO THE MIX: A few sprigs of thyme or rosemary
would be particularly well-suited here
VARY THE CITRUS: Add in thin slices of a deseeded orange
or Meyer lemon
ADD ALLIUMS: Thinly sliced onion, scallions, or even
leeks would play nicely with the flavors here
SPICE IT UP: Add chile flakes to the lemon mixture or
season the chicken thighs with a pinch of smoked
paprika, cayenne, or your favorite seasoning
SWEETEN IT: Mix a drizzle of honey or a pinch of sugar
into the lemons before roasting to cut some of the
bitter and sour notes of the lemon skin
RECIPE FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... "You will remember well any time you forgive and forget" Franklin P. Jones
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