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Post by spike on Jan 23, 2020 17:46:49 GMT -5
I picked the rest of my Brussels sprouts Any growing tips? I love them but have no luck growing them. Tonight we are having Ranch style beans, over rice and smothered in cheese shreds.
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Post by Hensaplenty on Jan 23, 2020 18:37:33 GMT -5
spike, I'm still a novice at Brussels sprouts. This was only my second attempt. First was a failure. Where I live, I'm pretty sure fall grown is the best bet. You may have better luck in the spring. I'm surprised I had success because as bestofour, knows, we had a VERY hot and dry fall, and most of my fall veggies didn't recover. I had success with cabbage and the sprouts. I'll try again! Just a little success is what keeps me gardening!
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Post by paquebot on Jan 23, 2020 21:24:40 GMT -5
Supper: Venison neck roast in slow-cooker. Carrots, celeriac, and potatoes for veggies. No salt. Bah!
Martin
The truth is more important than the facts.
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Post by brownrexx on Jan 24, 2020 8:37:43 GMT -5
Still better than hospital food!
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Deleted
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Post by Deleted on Jan 24, 2020 11:30:54 GMT -5
Brownrexx is right, though I can empathize about the "Bah!" on the no salt thing.Are you allowed to have MSG?
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Post by paquebot on Jan 24, 2020 12:27:40 GMT -5
Hospital food has gone from substantiate to super and back in my years. When it was food carts, it was either beef or chicken and nothing else. When my son first began working at that hospital, he'd bring home a big bag of uneaten meat every week for his dogs. That was just from one wing for one day. Whole cow wasted each day. Went to menu system and much less waste. Food at that hospital is still good as it's the same as the cafeteria where the employees eat. However, meat portions are shrinking to half what they were. Exception is the deluxe omelet which is the same size but a little less ham. Angel food cake has gone from almost an inch thick to ½". Regardless, sure beat the old way of eat what came through the door or fast. I did get Dash as salt substitute this time. For meals here, wife came up with Kroger's "Zesty Blend Original".
Martin
The truth is more important than the facts.
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Post by spike on Jan 24, 2020 14:07:43 GMT -5
Today is grilled ham and cheese sammies with basil tomato soup!
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Deleted
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Post by Deleted on Jan 24, 2020 14:56:45 GMT -5
Home canned Steak, potatoes and carrots, heated up and served over rice. Really a stew served over rice, LOL.
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Post by paquebot on Jan 24, 2020 21:33:35 GMT -5
Same as last night but different. Meat "melted" off the neck bone and vegetables softened into a thick soup. Ramen noodles added to thicken it more. Had planned on egg noodles but wife noted some extra "protein" which I didn't care to share!
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Jan 25, 2020 0:32:26 GMT -5
Not really for supper, but I made some sourdough bread today...actually, over the last 3 days! I had some old firm starter in the fridge, that I hadn't used for at least 6 months, but unlike liquid starters, which I have never been able to refresh as well, this was back to normal after just 2 "refreshments". The aroma from the bread is incredible, as always. Here is the bread, before and after: Risen loaf, slashed. by pepperhead212, on Flickr Loaf, risen and slashed. by pepperhead212, on Flickr Finished loaves. by pepperhead212, on Flickr
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Deleted
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Post by Deleted on Jan 25, 2020 7:56:03 GMT -5
Looks like it has a nice crust too!
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Post by bestofour on Jan 25, 2020 22:25:11 GMT -5
I just don't understand why all you home bread makers aren't sending me bread every week
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Post by tomike on Jan 28, 2020 16:26:06 GMT -5
Roast of pork spiked with garlic and sprinkled with smoked paprika.....
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dirtguy50
Pro Member
My avatar got in trouble for digging in the garden
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Post by dirtguy50 on Jan 28, 2020 21:39:40 GMT -5
Hey tomike, show us a pic after you cooked it. How did you do it and I am sure it was delicious!
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Post by tomike on Jan 29, 2020 5:42:34 GMT -5
Hey tomike, show us a pic after you cooked it. How did you do it and I am sure it was delicious!
Cooked in the oven …… Sorry, no picture taken after it was cooked.....
Cooking time about an hour for a 2 pound roast.... 15 minutes at 425°F lower to 325°F for remaining 45 minutes.....
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Post by pepperhead212 on Jan 31, 2020 20:09:05 GMT -5
I used up just over a pound of mizuna, today, that I harvested from the hydroponics last night. Here's an example, though there was a lot more this time! Mizuna from hydroponics 1-6-2020 by pepperhead212, on Flickr This was based on Indian dishes I've seen with ground up spinach as the base. Here, I jammed the mustard greens into a plastic bowl, added a little water, covered, and nuked it for 3 minutes. I then uncovered it, let it cool some, put in the vita-mix, added 5 c water, and blended a few minutes, while getting other things ready, and it was totally smooth. In the IP, I sautéed some onion in some ghee for a few minutes, then added the garlic, and 2 types of sambar mix, and cooked 1 more minute. Then I added the purée, rinsed the VM out with some more water, and added that. Then I added 1 c toor dal, ½ c masoor dal, and ½ c red quinoa. Salted it, then I pressure cooked it for 8 min., and let it reduce 15 min. Then I made the tarka, stirred it in, and simmered 5 more minutes. Here's the leftovers: A sambar made with puréed mizuna. by pepperhead212, on Flickr
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Post by bestofour on Jan 31, 2020 20:29:49 GMT -5
bunless hamburgers, black eyed peas, slaw.
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Post by brownrexx on Feb 1, 2020 12:43:33 GMT -5
Chicken Marsala, mashed sweet potatoes and coleslaw. I have never made mashed sweet potatoes before and they were pretty good. 20200131_172137 by Brownrexx, on Flickr
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Deleted
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Post by Deleted on Feb 1, 2020 15:48:08 GMT -5
Some of my home canned chicken, in a gravy, canned yellow squash with onions and rice. Maybe a beet salad.
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Post by spike on Feb 1, 2020 23:46:47 GMT -5
There are many reasons why my husband is not allowed in the kitchen! (Yes I have stories) But I was finally able to want food. I stood at a distance and gave him directions and he made an amazing chicken and rice soup for me! I may have to let him back in there to cook!
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Post by Laura_in_FL on Feb 2, 2020 12:28:24 GMT -5
Awww...glad to hear that you're getting better, spike, and that under your directions your hubby did a good good job on the soup! I have a Boston butt in the slow cooker for pulled pork sandwiches tonight. Nothing special, but it does temporarily fill the bottomless pits...err, teenage boys, without anyone complaining. Even if the youngest does put ketchup on his pulled pork . Then again, he puts ketchup on almost everything, to the point that I think I should buy stock in ketchup companies. At least he gets his lycopene, right?
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Deleted
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Post by Deleted on Feb 2, 2020 21:26:20 GMT -5
Tonight it was chicken wings, fried in lard. Pretty good even if I say it myself.
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Post by mgulfcoastguy on Feb 3, 2020 0:03:32 GMT -5
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Post by Deleted on Feb 3, 2020 11:07:22 GMT -5
Well, Laura, the US government said ketchup was a vegetable, so if he dumps enough of it about...there is a bright side!!
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Post by paquebot on Feb 3, 2020 13:12:59 GMT -5
BLTs for supper last night, one for breakfast, and another for lunch. Real decent commercial tomatoes being developed again.
Martin
The truth is more important than the facts.
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Deleted
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Post by Deleted on Feb 3, 2020 17:42:20 GMT -5
BLT's sound good.
Chicken fried steak fingers tonight, probably baked potatoes and something else maybe, LOL.
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Post by spike on Feb 3, 2020 18:48:03 GMT -5
From my chair in cootie central, I called directions to hubby and he made a delicious homemade mac and cheese! Who knew a man could follow directions?
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Post by daylilydude on Feb 3, 2020 19:07:09 GMT -5
So spike, just how long is this sicky thang going to last... until he is a chef?
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Post by spike on Feb 3, 2020 20:47:07 GMT -5
So spike , just how long is this sicky thang going to last... until he is a chef? Would appear so This stuff hit fast and hard. Today is ending day 5 of this. And I am still miserable.
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Post by daylilydude on Feb 3, 2020 21:06:03 GMT -5
Sorry to hear about all this, and hope you get to feeling better soon spike, I went to the Dr. Friday evening and got a shot of steroids and some antibiotics and have just about whooped it... fingers crossed.
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