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Found a little dough from my last focaccia effort, hiding itself in the fridge; so whether it's 72-hour or even 96-hour, made a pizza with it. Topped with another fridge stowaway, the tomato sauce, some mozzarella and parm. Was quite tasty.
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What did you buy at the liquor store today? (2016 - )
weinoo replied to a topic in Spirits & Cocktails
Indeed, a great mixer. Though mostly wine, there are a few bottles of vermouth in here, as well as Cocchi Americano. -
Another batch of Blasphemy Ribs. Served with roasted baby potatoes and steamed spinach.
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I have yet to murder a plant plant over a long career. Faulty green house software notwithstanding. I still have a heart stopping flashback memory of the "tomato witch" finding out one of her guys was wearing earbuds and did not hear the greenhouse alarm go off. Fried the 'maters. She has great product. Down the road from me but I think @KennethT in NYC has ordered from her. Links to Laurel and to one of my favorite tomato nutters. I did MG years ago but switched to seaweed and fish based. https://www.heirloomtomatoplants.com/ https://awaytogarden.com/tomato-success-from-transplant-to-harvest-with-craig-lehoullier/ ETA: and I love Garden Betty and her fish heads. I used to toss the extra feeder goldfish (feeding mynah babes) into the veg garden. https://www.gardenbetty.com/grow-bigger-and-better-tomatoes-this-summer/
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The veggie garden is slow this year...except the garlic which is about to send out scapes already. Lots of yellow onions. They are harvested early because they always get worms in them. Herbs are doing well. I made chive flower compound butter yesterday when the flowers were at their peak.
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Oh it's down there in the with the 3rd bowl, and they're coming up after my next trip down. But - it's not called a mezzaluna - it's called a hockmesser. Looks like this... And let's have that recipe for Manhattan clam chowder via canned clams!
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Yeah if it's whole, I'd dilute more than 50%. I've mostly read about people spraying, but I'd live dangerously and just pour it.....
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Everything ends up sweaty as we move into the classic humidity of a northeast summer.
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thanks Shelby, did the google elaborate on spraying vs pour in ground? And for whole, more than 50% water? - ehhh, I could just google too : )
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I applauded and groaned at the punny title of this short article: "Necco is back after being a wafer so long"
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@Shelby you can pour anything you like into your garden. but as Chas. Darwin said in a book a long time ago : its about Natural Selection . might not have been that Popular in KS some time ago ........ unless you bury that you want to add to the garden , just deep enough Critters are gong to come around and HelpTHemSelves. re calcium : save your egg shelf , if you have eggs dry them out , and pulverize them . use them. there was another far simpler method for enough Ca ink the tomato area blossom end rot but Ive forgotten. this is a really good time to do your own composing if you have a garden , then you have dirt. just keep the non-animal stuff in some sort of container in your kitchen , then dig a hole and bury it. animal stuff will also work , but dig that hole much deeper much much deeper.
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Why pitch now? Unless you're saying it shouldn't be too expired, there's no rush. It's in the outdoor garage fridge not impeding our space and it is whole milk. I'll try the 1/2 cup on a few and let you know if you are an accessory to muuuuuuuurder. Curious if folks use the Miracle Grow soluble solution and when? thank you!
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Powder free but black and a different brand. All the bleach probably isn't helping either 😜 Hmm, good idea, I did get a bunch of cheap cotton gloves once for handling chocolate. Though if the cotton ones end up sweaty and gross inside the other glove, I might stick with the suffering I know. thanks!
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Just to get you started, of course you can make all sorts of "real" waffles, but I find that Bisquik made with milk, a spoon of white vinegar and of oil, even skipping the suggested egg, works sublimely and without fuss. And of course you can "waflle" all sorts of foods as described here on eG.
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Can I pour sour milk in my garden? Any type of milk, including fresh, expired, evaporated, and powdered, can be used in a garden as long as it's diluted properly. Stick with reduced-fat (2 percent) or low-fat (1 percent) milk, rather than skim or whole options. Mix the milk with water in a 50-50 ratio and pour it into a spray bottle.Oct 9, 2019 ----------------- I googled.....
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LOL, I am reminded of a young man who was]my assistant years ago. He came into work one morning fuming about his mother. "She is SO LAZY. Every morning for breakfast, waffles, waffles, waffles, every single day!" I told him I thought that waffles were in fact a breakfast only a very devoted mother would make on a regular basis. His answer, "Eggo???"
- Today
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temps have gotten quite warm in SW Florida. Dinner was wild canned tuna, canned and rinsed white beans, red onion, parsley, lemon juice and olive oil. Added a single campari tomato and 1/2 of an avocado after the picture was taken.
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Yes. The scientific supply houses (and I'm sure Amazon) sell lightweight cotton glove liners. It can take some looking to find the best fit, especially for smaller hands but they're out there. The nicest ones fit well and can be laundered and re-used. Others stretch out and don't last very well. Edited to add that sturdier ones are also sold in art supply stores for handling archival materials but they can also be used as glove liners.
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Now dig up the mezzaluna that went with! My mother must have gotten rid of her bowl and blade when she moved to a small apartment because I sure never found them. In my seemingly endless coronavirus nostalgia fugue I made chopped liver a few weeks ago and it is impossible not to think of her set-up under the circumstances. Never did a bowl take such a beating. And speaking of nostalgia foods, last night I made Manhattan clam chowder with canned clams, (basically your fault, Mitch.) It was a first for my husband of 33 years and he was thrilled, as he should have been, given that our main meals have consisted of Bloody Marys and Root Beer Floats with grilled cheese sandwiches for two days. (Not that that's a bad thing of course.) He stepped up to the plate and made excellent biscuits to go with, a skill worth my encouragement which is paying off -- for me at least -- big time. No oyster crackers, but really, biscuits fresh from the oven with clam chowder?
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Wow that looks perfect. I grew up with those flabby toaster (Eggo) things. A former beau gave me a wafflemaker as a wedding gift eons ago - we had no waffle tradition, and I never used it. Must be in my storage boxes. I think enough time has passed Thanks for the inspiration.
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Recently I've been fermenting last fall's pear pickings and some Chilean grape juice... their fall harvest got shipped up here mid May. Beer wise, I've got a lot of space taken up with a few iterations of flemish reds... need to drink through that and blend them down into fewer kegs so I have some space.
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Husband enjoyed bacon and waffle, maple syrup and butter this morning. I don't do maple syrup, but that bacon fat with pan-crunchies called out to me. So, I fried up an egg in it to top my waffle. Voila! Waffle with runny egg and bacon fat drizzle, as sun streamed in the window.
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kapi changed their profile photo
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From this morning's BookBub email: The cookbook that started the baking trend: "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking" Kindle Edition $1.99US I am a US Prime member and the price you see may vary.
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I'm wondering if there's any way you can wear a first layer of cotton glove and then top that with the food handling glove?
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Are the new ones powdered or similar? sometimes one can have issues with that stuff.
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