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Post by hairymooseknuckles on May 29, 2022 0:42:55 GMT -5
We had Frito Pie. Mom was craving one, so I said “what the hey, I’ll eat one too.” Big mistake! I’ve been burping chili all evening! I don’t like Fritos or canned chili, so I don’t know what possessed me to eat one. Luckily, I had a reesy bar in the freezer just waiting for the right occasion. I just finished it and I’m headed to bed.
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Post by spike on May 29, 2022 19:53:17 GMT -5
The bro lost his mind. He sent over 2 plates full of potato salad, macaroni salad and baked beans. Then there was a plate with 2 hamburgers, 2 cheeseburgers, 4 hotdogs and 2 sausage things. OH plus a package each of hotdog and burger buns. Who is he feeding over here?
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Post by bestofour on May 29, 2022 20:27:17 GMT -5
spike, you've got lunch and dinner for tomorrow too. Nice.
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Post by brownrexx on May 30, 2022 9:22:30 GMT -5
OMG spike, if you and hubby eat like that you are going to need a bigger house!
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Post by paulf on May 30, 2022 9:27:36 GMT -5
Asparagus today and it may be the last for the year. Maybe one more picking. Not as plentiful this year for some reason. Now a wait of about a month for the next "fresh from the garden"; that will be green beans or maybe even cucumbers.
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Post by brownrexx on May 30, 2022 9:35:55 GMT -5
Asparagus today and it may be the last for the year. Maybe one more picking. Not as plentiful this year for some reason My asparagus produced really well but I see that the spears are getting thinner now so I think that I will let it start growing fronds. I froze some last night and we are getting tired of eating asparagus anyway although technically it can be harvested for another 3 weeks. I am going to harvest a lot of my head lettuce today before the predicted heat wave.
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Post by spike on May 30, 2022 10:12:24 GMT -5
if you and hubby eat like that you are going to need a bigger house! Hubs ate a cheeseburger and will eat the other one today. I chopped up the 2 burgers and froze them. The pups ate the hotdogs. Whatever those sausage things were, they were horrible and got tossed. I am really only a fan of the macaroni salad. We will continue to nibble on the salads and beans and the rest will get tossed. He does this all the time. He is the worst during the holidays. He seems to feel he needs to cook for everyone and everyone is doing their own cooking.
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Post by brownrexx on May 30, 2022 11:02:16 GMT -5
spike, my chickens would love to visit your house. They go nuts for leftovers!
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Post by Laura_in_FL on May 31, 2022 9:48:59 GMT -5
The bro lost his mind. He sent over 2 plates full of potato salad, macaroni salad and baked beans. Then there was a plate with 2 hamburgers, 2 cheeseburgers, 4 hotdogs and 2 sausage things. OH plus a package each of hotdog and burger buns. Who is he feeding over here? You and your hubby - for the whole week!
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Post by Laura_in_FL on May 31, 2022 9:57:28 GMT -5
paulf and brownrexx, I am jealous of people with fresh asparagus every year! This is a marginal area for growing asparagus - it can be grown here although asparagus patches tend to be short-lived. I don't really have room for an asparagus patch at my current place, but I do plan to put in an asparagus patch at the new place. I will need to build the soil first, though. I am pretty sure the asparagus would croak right away if I planted it in the sand.
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Post by pepperhead212 on May 31, 2022 19:09:33 GMT -5
I have been waiting for some asparagus I planted 4 or 5 years ago to take off, and they never did. I planted 20 Jersey Giant roots, and only 13 came up, and I just let them grow, as I had read not to harvest in at least the first 2 years, but it seemed every year there were less, and the small stalks would flower, very soon. I give up on them, and I'll pull those 4 flowering stalks soon, and plant something else there.
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Post by brownrexx on Jun 1, 2022 8:55:00 GMT -5
Laura_in_FL, for the first few years I added compost to my asparagus patch every spring and fall. Of course I have different soil and weather then FL but I have great productivity. I think that the compost really helped and I always mulched the patch in the Fall and never allowed it to become weedy.
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Post by hairymooseknuckles on Jun 1, 2022 9:10:22 GMT -5
My aunt used to grow it, but I never did. I can eat it, but I wouldn’t walk across the street to do so. Haha!
The other day, My great niece told me I sure talk funny. I told her I didn’t understand a darn thing the young ones were saying these days, so turn about is fair play. She kind of cocked her head sideways and smiled. I stoped calling the big cooler an ice box and started calling it a fridge. Sheesk, what else they want?
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Post by bestofour on Jun 5, 2022 12:41:08 GMT -5
I had the first squash from my little garden. Yummy.
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Post by pepperhead212 on Jun 6, 2022 21:43:52 GMT -5
I had some beans from last season, that I had in the freezer, vacuum sealed. I was going over to a friend's house for dinner, and she asked if I had any beans yet. I told her it was way too early, but I still had a bunch in the freezer from last year, I've been trying to use up! So I took out a pound, and put 1 1/2 c brown basmati to soak, briefly, then cooked it in the IP. While doing that, I got a large onion sliced, 2 very large cloves of garlic minced, a tb of ginger minced (plus 2 tsp for the chutney), plus a green and orange bell pepper, diced. Started out with the onion in some olive oil, then the garlic and ginger briefly, then the bell pepper, plus about 1/4 c tomato paste toward the end, with 2 tsp garam masala (just made a new batch of this last week!), a tsp of the coriander/cumin mix, and a tsp of turmeric, stirred for about a minute. Then the thawed and drained beans, and stirred until heated through and steamy, about 2 minutes. Then I stirred in most of the hot rice, until it looked about the right amount - probably about 7/8 of it - plus another 3/4 tsp garam masala, plus about 3/4 c chopped cilantro. I finished it with a tarka made with a tb of ghee with 3/4 tsp mustard seeds and 1 1/4 tsp cumin seeds cooked briefly, then about 15 halved curry leaves, and 3/4 tsp asafoetida, cooked about 10 seconds, then poured on the dish. Usually I have a bunch of dried peppers in this tarka, but someone couldn't eat that today, so we added heat with pepper flakes at the table. Brown basmati rice and Thai red beans, with Indian seasonings. by pepperhead212, on Flickr Just before starting this, I made a super simple chutney - a mint cilantro chutney, with some yogurt added. I used two slices of the bell pepper instead of chiles, as someone who was eating couldn't eat heat. 1 1/2 c chopped peppermint 3/4 c chopped cilantro 2 tsp chopped ginger 2 small green chiles, sliced 1/2 tsp sugar About 1 tsp salt 1 tb lemon juice 2-3 tb water (to get it circulating in blender) 1/2 c yogurt, whisked until smooth Combine everything except yogurt in blender, or wet/dry grinder, and blend until smooth. Whisk this into the yogurt, and correct seasonings. The main dish was a beef brisket, that was smoked for about 5 hours, at a low temp.; I went home, while the son was doing that, to work in my garden, then make these dishes to take back there. My Indian friend wanted these recipes, and said she wished she had some rotis to dunk in the chutney, to use it all up! She said this cinches it - she has to plant a mint patch, like I have!
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Post by bestofour on Jun 10, 2022 20:00:07 GMT -5
Had a fresh from the garden cucumber in my salad tonight.
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Post by pepperhead212 on Jun 17, 2022 22:56:16 GMT -5
I made a one dish meal, using some things from the garden - some of those garlic scapes, and a generous quart of those chopped up mizuna greens. It was an Indian based dish, with a cup of toor dal, half cup of masoor dal, and a half cup of whole oats, seasoned partly with sambar masala. A lot of the flavor was also from the onion, plus the 3/4 c chopped scapes, plus that generous 4 c of mizuna greens, and then finished off with that standard tarka - the mustard seeds, cumin seeds, Kashmiri peppers, curry leaves, and some asafoetida, cooked very quickly in a little oil, and added to the dal at the end. Then topped off with a little cilantro.
Both of my Indian friends liked it so much, they wanted the recipe! But I told them they were going to have a problem getting some of the ingredients unless they are growing them, but they are starting to grow a lot already! They definitely got the gardening bug!
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Post by bestofour on Jun 18, 2022 11:25:09 GMT -5
I have been eating squash, cucumbers, and Little Lucy okra (thanks to you guys who sent seeds). No ripe tomatoes yet.
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Post by hairymooseknuckles on Jun 18, 2022 12:00:18 GMT -5
I’m had a small mess of beans last night. I cooked them with a tader and made some cornbread hoecakes.
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Post by pepperhead212 on Jun 20, 2022 21:13:05 GMT -5
I made my first Szechwan eggplant dish of the season, with just over 2 lbs of eggplants harvested - 8 so far. The one behold and 5 ichiban were all almost white, while the two String eggplants were starting to get seedy, but not terribly so, and nothing was at all bitter, so far. And I used a bunch of that almost year old garlic! Garlic from last season, for the Szechuan eggplant. by pepperhead212, on Flickr Ingredients for Szechuan eggplant, ginger, garlic, shallots, garlic chives, and chili paste with garlic. by pepperhead212, on Flickr First Behold eggplant, with no sign if seeds at about 6 x 3 inches. by pepperhead212, on Flickr Eggplants cut up for the Szechuan eggplant - the String Chinese the only ones with seeds. by pepperhead212, on Flickr Finished Szechuan eggplant, to be put on some rice. by pepperhead212, on Flickr Szechuan eggplant on rice, half brown half white Basmati. by pepperhead212, on Flickr I was making a batch of yogurt in the Instant Pot today, so I couldn't use it for the rice! I used a trick I learned from Ming, for mixing white and brown rice - soak the brown rice 20-30 minutes, then rinse, and cook together, and they cook for about the same time.
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Post by brownrexx on Jun 21, 2022 7:41:50 GMT -5
pepperhead212, it's always fun to cook with first veggies of the season. I have 2 tiny zucchini that I am watching.
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Post by Laura_in_FL on Jun 21, 2022 11:56:19 GMT -5
pepperhead212, that eggplant dish looks tasty - congrats on the first ripe eggplants of the season. As to rice, I have a cheap little rice cooker. Over the years, I have scorched stovetop rice more times than I can remember , so that cheap little rice cooker I got several years ago has probably paid for itself by always cooking the rice correctly and on time. I am making Parmesan crusted chicken breasts tonight, a favorite with my kids.
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Post by mgulfcoastguy on Jun 21, 2022 12:06:53 GMT -5
Still eating leftovers from Father's Day cookout. I was impressed with my soon to be niece in law. She is a little bitty thing but can out eat someone twice her size. She also raided my sisters garden, picked everything. She immediately washed, snapped, and bagged the green beans. She complained about being itchy though and we told her to go jump in the pool and it would wash away the itch.
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Post by pepperhead212 on Jun 21, 2022 13:14:51 GMT -5
As to rice, I have a cheap little rice cooker. Over the years, I have scorched stovetop rice more times than I can remember , so that cheap little rice cooker I got several years ago has probably paid for itself by always cooking the rice correctly and on time. I used to have a rice cooker (gave it to a friend, and it's still working), that I would set to cook the rice, then go to make whatever the dinner was I would be making. Often, the dinner would be ready before the rice, with just a few minutes counting down! Some friends couldn't believe how fast some of the dishes would be to make. I usually use the IP for the rice now, but I'm lucky I remember how to cook it on the stove!
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Post by Deleted on Jun 22, 2022 15:47:55 GMT -5
Shrimp, probably a simple butter and garlic poach. Broccoli to go with, fresh strawberries for dessert. Probably going out of strawberry season here, due to heat, so will be making some batches of strawberry jam tomorrow. May have enough of dinner left over to make a good cold salad with both shrimp and broccoli with lots of greens. Between the hot weather and jamming, it will be too hot to cook anything more.
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Post by Laura_in_FL on Jun 23, 2022 10:43:57 GMT -5
pepperhead212, I must be a slower cook than you. I rarely beat my rice cooker. Especially when I have a son in the kitchen with me learning to cook. Tonight will be either pork chops or steak (whichever one I grab out of the freezer ) cooked in the sous vide and finished on the grill. We are also having a green salad and corn on the cob, since fresh sweet corn is plentiful and cheap here right now. I am cutting up a watermelon this afternoon, too. So, a very classic summer meal.
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Post by pepperhead212 on Jun 25, 2022 22:31:49 GMT -5
I made something with my first okra today! Only 6 of them, cut in half, along with 4 eggplants, diced up, along with a half cup of finely chopped garlic scapes, from the garden. It was a chole masala, I added these vegetables to, for bulk, and started it last night by soaking 1 1/2 c white chickpeas. This morning I cooked it in the IP, with a couple of teabags. I drained it, saving the liquid, cooled, and refrigerated it. Yesterday, I also made a new batch of chole masala spice mix, plus a couple of others I was out of. The chole masala has the most ingredients - 19 - so that will save a lot of time in a lot of dishes! This dish was fairly fast to make, once that was prepared, like most of these types of things. It starts with whole cumin in oil, over medium heat, until crackling some, then the chopped onion and garlic scapes are added. While cooking, the spices are all measured out, plus a little salt, and added, along with the 4 diced up eggplants. I sautéed for about 7 minutes, stirring frequently, then added the water, chickpeas, halved okra, quinoa, and mixed well. I simmered it very low, for 30 minutes. That was it! I had a small bowl, topped with a little cilantro. I'm taking most of it to a friend tomorrow, that has been handling a lot lately, and I know she'll like this. The chole masala, with some eggplant diced up, and cooking with the onion, garlic scapes, and all the spices. by pepperhead212, on Flickr The chole masala, with the precooked white chickpea added, along with the first 6 okra, halved, plus a half cup of black quinoa. by pepperhead212, on Flickr Finished chole masala, with eggplant and a small amount of okra added. by pepperhead212, on Flickr Finished chole masala, topped with a little cilantro. by pepperhead212, on Flickr
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Post by brownrexx on Jun 26, 2022 14:18:54 GMT -5
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Post by Deleted on Jun 28, 2022 13:50:32 GMT -5
Tilapia filets, seasoned and probably either pan fried or broiled with mayo, potatoes and some veg, maybe a cucumber-onion-radish-avocado quick pickle.
More jam going on this afternoon yet again. Going to make a sort of mango chutney thing as well. It has red pepper flakes in it but not enough to burn your mouth.
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Post by brownrexx on Jun 29, 2022 13:54:09 GMT -5
Today is hubby's birthday and he hates a big fuss so I am making a dinner that he will like at home. I am making burgers on the grill, fresh home grown tomato slices from a tomato I bought at the farm market, potato salad from the potatoes that he grew, and fresh Swiss Chard that I grew.
I went to the supermarket to get rolls and I planned on picking up some cupcakes since they ALWAYS have beautifully decorated cupcakes right in the front of the store. Not today! I asked at the bakery and they said that they would make me up a 6 pack and what color did I want? I said any color would be good, expecting white icing with another color as decoration.
I shopped a bit and returned to the bakery and my cupcakes were ready. They had army green whipped icing! I have never seen such a dull icing color but fortunately hubby likes green and he will be happy with ANY cupcakes since I never buy them. I have also never bought whipped icing so I hope it's good.
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