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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Lunch on the thirtieth day of January
Only a day late with this one. I prepared a nice lunch yesterday for Miz
Anne and I. We weren't very hungry having had a large breakfast, our usual Sunday first meal, a large fritata with eggs, bacon(chopped), sweet chiles, hash browns, onion, etc. Our luncheon meal was a sub sandwich for each of us, on whole wheat buns. Horseradish mustard was the first thing put on the bread, for Miz Anne's I also put pimento cheese, then chopped ham luncheon meat, lettuce, tomato, and a slice of sweet onion. For mine I used the horseradish mustard, smoked gouda cheese, braunsweiger sliced thin, lettuce, and onion. The main thing I added to each plate was all home preserved pickles as follows: Barb's prize winning bread and butter pickles sweet pickles I had put up early last year pickled sunchokes with onion and sweet chiles pickled cauliflower with onion and sweet chiles All vas good yah! Particularly the pickles. We were so full we didn't even eat dinner that night. I really like the sunchoke pickled and pickled, crisp, cauliflower has always been a favorite. We are getting such huge heads of cauliflower that my next pickle project will be mixed garden pickles, aka giardinera (sp?). Cauliflower, carrots from the garden, maybe some broccoli florets, pearl onions (purchased) and probably some cucumber chunks (purchased). Oh yeah, we're getting very large, very sweet Tokyo Cross (white) turnips, the only way I eat them is raw or pickled so there will be a lot of turnip in the mixed pickles plus anything else I can find of interest at the local market. The beauty of making lots of jars of pickles is that all the descendants love pickles too, so there's always gifts available for the little's, the mediums, and the larges. Little's are great grands, mediums are grands, and larges are our children. Just an explanation of what I call the family. George, enjoying the warmth of our southern early spring, supposed to be 71F today. Eat your hearts out Yankees! |
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Lunch on the thirtieth day of January
On 1/31/2011 7:42 AM, George Shirley wrote:
> > George, enjoying the warmth of our southern early spring, supposed to be > 71F today. Eat your hearts out Yankees! > You really know how to twist the knife, George. After 70deg. last Friday, we woke to -12 today with no hopes of reaching positive numbers. Your lunch sounds terrific even though I am not crazy about pickles. gloria p |
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Lunch on the thirtieth day of January
On 2/1/2011 10:51 AM, gloria.p wrote:
> On 1/31/2011 7:42 AM, George Shirley wrote: > >> >> George, enjoying the warmth of our southern early spring, supposed to be >> 71F today. Eat your hearts out Yankees! >> > > > You really know how to twist the knife, George. After 70deg. last > Friday, we woke to -12 today with no hopes of reaching positive numbers. > > Your lunch sounds terrific even though I am not crazy about pickles. > > gloria p We woke up to 39F this morning at 0600, right now it's 1915 and it is 36F with a light rain falling. Weather heads said freezing rain this evening but no sign of it yet. Has been overcast all day so I don't expect the temperature to drop much more. We've had a Blue Norther blowing through for a couple of days now. People in the west understand Blue Norther's, temps can drop 25 to 40 degrees F in just a few minutes. Generally they just blow on by leaving us cold, this one is hanging on. Lunch today was tuna melts with homemade tuna salad and smoked cheddar on top. Dinner tonight was seafood gumbo, shrimp, oysters, and crab meat, pretty decent even if I did make it myself. I had to use previously frozen sweet chiles and the cold finally got our Gypsy sweet chiles. Green onions from the garden and a bunch of dehydrated leaf celery, frozen okra from the garden, couple of bay leaves and some baked roux, red pepper and black pepper plus I added a little smoked paprika to the mix this time. Served over steamed brown rice. Enough for meals for tomorrow and Saturday, I don't how to make a little bit of anything, my kids are in their late forties and I'm still cooking for people that left home at eighteen. Go figure. |
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Lunch on the thirtieth day of January
On 2/3/2011 6:21 PM, George Shirley wrote:
> Dinner tonight was seafood gumbo, shrimp, oysters, and crab > meat, pretty decent even if I did make it myself. I had to use > previously frozen sweet chiles and the cold finally got our Gypsy sweet > chiles. Green onions from the garden and a bunch of dehydrated leaf > celery, frozen okra from the garden, couple of bay leaves and some baked > roux, red pepper and black pepper plus I added a little smoked paprika > to the mix this time. Served over steamed brown rice. Enough for meals > for tomorrow and Saturday, I don't how to make a little bit of anything, > my kids are in their late forties and I'm still cooking for people that > left home at eighteen. Go figure. Sounds delicious. I know what you mean, we nearly always have leftovers enough for a few meals. Tonight we had curried homemade chicken soup with corn muffins. It was good, but it was no seafood gumbo! DH was driving back from two days of skiing and traffic was terrible so I was happy I had planned something that would keep well until he got home. Yesterday morning at the ski area (Copper Mt. in Summit County) it was -25 at the base and -37 at the summit. There was a record low number of skiers. Today he said it was warmer (less cold?) and more populated. gloria p |
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