Some of the best canning I know of happens in the fall. I love canning quick breads to use for fancy fun, such as those delicate get-togethers where our mothers used to wear white gloves and hats, where the napkins are real and the butter is whipped and the goodies are all made from scratch.Continue reading “Don’t Can in the Fall?”
Not for the novice cook. You will not believe this pie; even apple-pie-disdainers love this one.
This year, it seems either you HAVE enough tomatoes, thank you… …or else you don’t. This year, we don’t. We planted 40 Bradleys and Brandywines and got about ten quarts of tomato juice, total. She sighs. However, she DOES have tomato recipes and for those of you who have been blessed, she is willing toContinue reading “Tomatoes. Wow. Not.”
Seriously considering doing dishes by candlelight all the time!
Calamari = squid. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are edible; the only parts of the squid that are not eaten are its beak and gladius (cartilage). I’ve seen it battered and fried like onion rings. It’s supposed to taste sweet. I’veContinue reading “What’s THAT stuff?!”
Do Get Fresh with Me! We grow these babies because they are so delicious steamed and buttered. With a crop like this, we can make only about five meals, since they greatly reduce in volume while cooking. These are the thinnings from a row planted too thickly, on purpose, to allow for this rare delicacyContinue reading “Weekly Photo Challenge: Fresh”
Drool on, Michelle W.; I can’t help it.