Well now, you know good looks are gonna get you only so far.Quote:
Originally Posted by rebel
It's what every woman has known since the dawn of time.
Printable View
Well now, you know good looks are gonna get you only so far.Quote:
Originally Posted by rebel
It's what every woman has known since the dawn of time.
That's why I also cook a great breakfast! :) And then there's that fresh scent spray I use on my pillow case.......... :innocent:Quote:
Originally Posted by BENESSE
http://www.pheromonespray.net/images/logo.gif
No wonder you're in love with yourself.Quote:
Originally Posted by Ken
You're all over it.Quote:
Originally Posted by BENESSE
Thanks for the entertainment!
Go for the Smuckers All Natural Peanut Butter (I prefer the chunky) - much better tasting, and no sugar. The only ingredient ----- Peanuts with a little salt.Quote:
Originally Posted by Ken
Good choice...crunchy, of course!Quote:
Originally Posted by crashdive123
Have you ever seen peanut butter mold? Probably not. That's because peanut butter doesn't contain much water. About 2% by volume. That's drier than kiln dried lumber!! So what makes it wet? Oil. Lots and lots of oil. And not just peanut oil but vegetable oils such as cottonseed, soybean and rapeseed. Now you know why the fat content is so high (and it tastes so darn good).
So will it last forever? Sort of. While it won't spoil from bacteria or yeasts because of the low water/high oil content, oxygen will combine with the lipids in the fats (oil) causing it to go rancid. Fortunately, it takes about 12 months to go rancid because peanut butter has a lot of vitamin E, which is an anti-oxidant. Even then it won't kill you or make you sick. Rancid peanut butter just tastes yucky. Remember, it's not an organism that's growing it's oxygen combining with the oils so the taste changes.
Tastes great. Lasts a long time. Sounds like a great prep food for storage to me!!
Your Minister of Science at work.........
A really terrific brand to try is Tree of Life, Organic crunchy peanut butter.
Ingredients: Certified organic dry roasted unblanched Valencia peanuts, salt.
Yum.
We did Brats this afternoon. I put together a salad that had a ton of flavor. Here's the ingredients.
From the store:
Iceburg lettuce
Bell pepper
Cucumber
From the "garden":
Purslane
nasturtium leaves and flowers
black currants
raspberries
wild onions
Some recent foraging missions have gotten me several pounds of figs. Most are destined to become jams of various types. But yesterday, I diverted a few.
For lunch, I made possibly the fanciest quesadilla ever - fig, bleu cheese, and onions, caramelized in balsamic vinegar:
http://farm5.static.flickr.com/4074/...c9785959_z.jpg
http://farm5.static.flickr.com/4102/...83d9f94b_z.jpg
And for dinner Sikbaj or "Bagdad Stew," served on whole wheat pearl couscous
http://farm5.static.flickr.com/4082/...967f19ff_z.jpg
Recipe:
http://www.honey.com/nhb/recipes/rec...?RecipeID=1171
Though I did make a few changes -- less honey and figs, added some chile pepper and chickpeas, thickened it with some flour.
Sure looks good. Healthy, too!
Today i had Bacalhau á bras no pictures im afraid i will try to get some next time.
A fresh from the garden breakfast.
http://i261.photobucket.com/albums/i...sOnions001.jpg
I woke up this morning and poured a cup of coffee, then looked out the window and saw red!
Not anger, tomatoes!
Ran down to the hay bale garden ans snagged 4 ripe tomatoes and three banana peppers and a small green bell pepper.
I came back in, did some quick chopping and dicing and five minutes latter I had an omlet like nothing I have eaten since last summer.
Great start to a day.
Went out raspberry picking today. Three bags in the freezer for pie and jelly later in the summer. The fresh pie just came out of the oven and the glass jars are washed for jamming tonight. Hoping to do about 8-12 jars (8oz size). Hopefully it'll cool off now the rain has started. Been a brutal week.
Picked a bowl of banana peppers and ripped up some rather small but good-sized onions. Gonna BBQ some Italian sausage for SPO sandwiches tonight. Can't wait!
:cool2:Quote:
Originally Posted by LowKey
http://www.youtube.com/watch?v=oFRbZ...eature=related
Forgive me Ken,, but for our members that may not have access to wild game, I found this. I have not tried it, but may be an interesting ingredient.
Dehydrated Squirrel Meat
http://www.internet-grocer.net/squirrel.htm
2D, is there a song you hate that you can never get out of your head? I want to thank you for that. Jammin is now stuck and won't go away.
BTW, here's the jam. Only 8 jars, but that's ok.
Forgot a step. Something to do with sieving...
Happens to me every time too! Hope you like jammin' too...Quote:
Originally Posted by LowKey
What kind did you make?
This weekend, I made a fig-malbec-balsamic-black pepper jam, and slow-roasted figs with lemons.
http://farm5.static.flickr.com/4138/...41884d4d_b.jpg
http://farm5.static.flickr.com/4138/...1bda27e6_z.jpg
http://farm5.static.flickr.com/4095/...b88b2214_z.jpg
Looks yummy! I had a similar one. Swiss chard, red onion, chile pepper, amaranth greens, and thyme, with two farm fresh eggs on top:Quote:
Originally Posted by crashdive123
http://farm5.static.flickr.com/4079/...6cdac5de_b.jpg
Oh and we had gyoza too
http://farm5.static.flickr.com/4075/...e1d4fd4a_b.jpg
Is that like a pirogi, grrlscout?
They are a form of dumpling, like pierogies. But these are Japanese.Quote:
Originally Posted by nell67
They are filled with ground beef and pork, napa cabbage, green onions, and seasonings. The wrapper is quite a bit thinner than that or a pierogi.
I brown them in a pan, then add a little water, and cover, to steam them.
Just Made myself a BLT-T, Bacon, Lettuce, TaMater and Turkey Sandwich, that and a handful of Doritos, and a glass of Ice cold Milk ,, MMmmm :drool:
Gonna' slice up some of that BBQ chicken I got yesterday. (A local poultry shop sells hundreds of them every Sunday.)
Cold sliced chicken (about a 3" stack) goes between a couple of slices of 7 grain bread with a bit of mayo and a sliced half avocado. Made me some 'tater salad. That'll go on the side and it'll all get washed down with an ICE COLD RED STRIPE! :)
CORRECTION: I used the whole avocado. :blushing:Quote:
Originally Posted by Ken
oops, almost forgot, and for dessert, a stale pop tart from the dollar store :blushing:
We have a couple of the grand kids tonight so I'm fixing Sloppy Joe's with Nasturtium leaves. (That's a rose bush in the middle.)
http://i348.photobucket.com/albums/q...e/IMG_2456.jpg
Fresh sliced cukes and onions from the garden. They are in a sour cream marinade just chillin'.
http://i348.photobucket.com/albums/q...e/IMG_2454.jpg
And a blackberry cobbler fresh out of the oven. Yum Yum!!!!
http://i348.photobucket.com/albums/q...e/IMG_2453.jpg
Here's my first year blackberry bushes after I picked them this morning.
http://i348.photobucket.com/albums/q...e/IMG_2455.jpg
I had grilled chicken, mustard greens, northern beans, tomato and okra. For the portions it came out to be about 300 calories. A piece of cornbread and butter would've been nice.
I already ate some BBQ chicken...but now I have a craving for some butter beans! They make me have wild dreams! LOl! I have some homemade chow-chow to put on them!
Cowboy? What is "chow-chow?" :innocent:
It's a relish...green tomatoes,onions, cabbage something like that.Quote:
Originally Posted by Ken
Camp is right! but, I like hot chow chow mine has some haberneros in it! You gotta try some ken! Great on black eyed peas! I put it on all kinds of stuff!
Sounds like kimchee, The spicier the better.
I love chow chow but I like the sweet southern version rather than the spicy hot stuff.
Ingredients:
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool.
Rick, you know that method of sealing isn't really recommended any more, right?
(though people have lived through decades of worse methods...)
http://www.fcs.uga.edu/pubs/current/FDNS-E-37-1.html
I just tried making some bagels for the first time. Started a little too late in the evening for kitchen experiments. They're actually not too bad. Kinda ugly, not smooth skinned. But tasty. The blueberry ones are killer!
It isn't a jam. You are pickling. Hotpacking is fine for pickling.
I'm going to have to try this. Thanks Rick.Quote:
Originally Posted by Rick
Another blackberry cobler MMmmmmm and put up some pickles this morning. Here's my recipe for cobler. It's sooooo easy. I use fresh blackberries instead of frozen, though. I just drop the blackberries into the mixture one at a time until I can't put any more in.
EASY BLACKBERRY COBBLER
□ 1/2 c. butter
□ 1 c. all-purpose flour
□ 1 c. sugar
□ 1 tbsp. baking powder
□ 1/8 tsp. salt
□ 2/3 c. milk
□ 1 (16 oz.) pkg. frozen blackberries, thawed
Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well.
Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir.
Bake at 350°F. for 45 minutes or until golden brown.
Mmm, that sounds good. Is there any trick to deal with the seeds? I don't mind them, but my family doesn't like the seeds in blackberries.