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Posts posted by Mabelline

  1. Ah, yes...stalled cars beside corn and melons being a family heirloom practice, I'll surely plant enough for a share. Course now, you can always edge the outsides by something stickery--any good sources for cardoons? I can't do the nettles or thistles up here, because of the Montana noxious weed laws. :rolleyes: But I'll share, for sure.

  2. I have to admit I'm surprised no one has commented so far about the jam or jelly on a spoon. With all my Mediterranean and Arabic cookbooks, especially the first "A Book of Middle Eastern Food", by Claudia Roden, there's quite a long explanation of 'spoon fruits', a traditional way of cooling off in the heat of day. Basically, I understand it to be a demitasse-style spoon of an exquisitely perfect preserve floated down into a glass of the coldest water available, then leisurely consumed. I found it to be a very civil way to cope with the extreme heat.

    As far as excessive sugar, I feel we just need to look around us and see it's effects. I think very few folks today could go out and do the work of everyday survival our forbearers lived one day at a time. I feel that excess sugar weakens a person, rather than being a strength or energy supplement. :unsure:

  3. I love the Altoids in cinnamon and ginger. At our local Costco, they set up a table right as you are on your way out, and hand out samples to all of us 'grazers', heading out of the store smelling of garlic, onion, etc. Shrewd move. They sell you an industrial-sized sleeve of breath freshener tins.

    I also like fennel seeds. They seem to change taste the more you 'Cowcud' them around in your mouth. But I am the person who adds fennel seeds to any Italian sausage I buy, as if I'm afraid there's not going to be enough in the meat. I'm also a fan of the pieces of licorice root I get from GoodEarth, my local healthy-foods store.

  4. Not a sweet corn among them. I'm going to get some good dent, and isolated Native varieties. I am wanting the green Oaxacan dent for one.

    "Doesn't know pears from pecaries"!!!! That's too good! Believe me when I say I'd much prefer to piss off a pear! But maybe he saw it blooming? In any event, I am GREEN over your present! Way to go.

    Edit to add: Judith, I put down their website, but I am not capable of making a clickety thing, so it's www.willhiteseed.com. But wait till you get their catalogue.

    If you get a map and look for Weatherford, there's a highway cutting west out of town that's locally known as Zion Hill Road, which cuts WNW and goes through Peaster and Poolville. Poolville's sort of funny. The whole 'town square' is basically Willhite seed buildings! There's still a stone horse trough in the middle of the deal.

    Beautiful place, even if it's high prairie in nature, and uncommon hot in the summer.

  5. You said it before I could, for that reflects my sentiments as well. The fact that Smarty Jones did not win the last third of the Triple Crown in no way diminishes him to me. He is still a winner, and his accomplishments far outshine his 'loser' status, as such. This whole modern culture is so perfection oriented nowadays, that looking back over previous achievers of mighty feats, I wonder how they'd fare under the modern microscope.

    As I indicated upthread, I almost feel as if any negative view of Rocco is like goin' out and kickin' babies. Uncalled for any longer--my disillusionment has been fulfilled---and needlessly cruel. We gave him the rope, and he fashioned quite a beautiful little noose. On his own.

  6. DH donated yesterday very early as soon as he heard of it at the fire station, to a dedicated fund for the Indian Red Cross. I do not know if it's the best way to help, but we've had many friends from here that went to Florida in the wake of that disaster. We were talking about the speed with which Red Cross responds, so we reckoned it'd be the fastest we were able to help.

  7. Do you know if your neighbor's last name is Taylor?

    Agreed; I've a neighbor who's fanatical about lights and weird s*** as decoration themes. If I look out our living room window without the blinds closed, there are three whitelight reindeer nodding their heads. It has made me wonder if there's a season on them.

    This thread is fascinating to me. It never occured to me what youall ate on Christmas Day before. I guess I reckoned youall just cooked at home. As an aside, though, everytime DH and I eat out at our favorite Chinese, we come across either brothers of his from the station, Latino or Native friends of ours. It is a highly popular choice, it seems.

  8. You're very welcome! I love these folks, because I used to drive out to their place in Poolville, and they were always accomidating and had good clean seed.

    I think I'll be going full house for a garden this year (at last!) because I don't know that we shall ever be able to buy our property...I have arranged for two acres outside Billings that has accessible water and fencing. I hope I will stay healthy enough to do it this year. So in the meantime, I'll be listing like a frenzied first time gardener. At this time I know I'll be putting substantial corn in. I feel a primal need to stand out in the corn and hear the squeaks and slithers while it grows! How I have missed dirty fingernails!!

  9. I just received my 2005 catalog from Wilhite Seeds in Poolville, Texas, and I wanted to share these folks as a good source for a lot of stout, excellent quality seeds. Their online address is www.willhiteseed.com.

    Among their seeds are:

    Porter Pink and Porter Improved

    Cowhorn Okra (the old-fashioned variety that does not get tough)

    Many water and other melons

    Several pages of vegetables under a heading of Indian Sub-Continent and Asian varieties, which includes some very nice eggplants, as well as an Indian Chile called Tejaswini that is intriguing. Yard long beans, hakucho early green soybeans, and bitter melons (gourds?). Their onion sets are very good, and I'll be ordering some of the longday varieties.

    What I like about Wilhite is that the price of the seed packets includes the shipping. I thought this might interest the folks who do the Indian and Meditterean cooking, because the eggplant varieties are very different.

  10. We worked for John Walker Harvesting, who was from Casa Grande, AZ. The owners of the farms we harvested were the Honeycutts from Maricopa, as well as the Auzas, Basques from Wellton and Casa Grande. The farms we harvested raised wheat, potatoes, and field peas on set aside acreage. When the due date came up past, 15,000 head of sheep were turned in to the peas, for about a month, while potatoes started up. Oh, I forgot about turnips too. Once we were done combining, we put those to bed, and hauled potatoes primarily to Centennial. The combines got shipped to AZ in October or thereabouts, and got reconditioned for the next seaon. But we harvested many irrigated circles from a general area of Alamosa, Del Norte, and Hooper. This was all siloed. But there's a batch of Basques up in that region, I can assure you. And they do eat some fine groceries.

  11. Judith and everyone else: all that tamale love just makes me convinced that FNW is seriously misguided. This is the real food. Same as the northern cuisines made with the huge community efforts.

    I have just one suggestion that might help youall (or not)...If you can remember to save any dry-shelly corn cobs, or can buy them marked down after the harvest decorations are out of season, those corn cobs as a base in your steamer liquid are a very good way to add more depth to your maiz flavor; as well as a very good steamer base.

  12. Yep. If I can go into County Market and have no problem with finding it, you're in prime country. Go for it, and don't attempt a sub. It's a unique ingredient, and if you want to go to all that trouble replicating a dish, replicate all the way.

  13. While I'm not the one to put down other culture's practices, me and lutefisk have to say adios pard to each other. I am truly sorry, but I can't get ammoniated jellied fish down. There are an inordinate amount of lutefisk mavens here, so I tried it my first year;my second year; my third year it got written off. But if you like it, enjoy, bud!

  14. I really don't try to get too 'redneck' or contentious when I talk about a topic like such. I figure that I usually ask a pretty straighton question. If I am being rude in your opinion, then please inform me, and I'll make a conscious effort to get more civile.

    By the way, while not a server, have been one...am in a constant state of admiration for those who do so nowadays. It was different when I worked. People were not such raptors as I have witnessed; either that or my own perception has tilted.

  15. Okay, then. One last question. How many sharp knives do you all keep in your upper class boo-boo joints. Because out here in the hinterlands, we talk to custiomers, and we usually try to supply everyone with appropriate cuttlery. Food Tutor, thank you for telling me how to act in company. I've done over 50 years without any grievous harm so far.

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