lovebenton0

amen and flatulence to all a' that. Good point, jess. Serious food anthropologists can tell us what foods were used by the people of a particular site. Their aim is not to provide us with recipes. As an anthropologist of prehistory it is true that we are mostly digging through the garbage and sometimes the funerary furniture (artifacts) which do often include food remains to discover what those people consumed. The goal is to understand their lives in a more daily context. How they harvested the natural foods of the area -- both "vegetable" and "animal" products, the progression of horticulture, pastoral societies, and eventual development of agriculture. Not many recipes around for consumption of acorns or river snails. Though heaven knows we certainly have counted an amazing abundance of the latter.

The tomatoes are finally starting to feel the heat, ripening quicker (read: smaller) but still bringing 'em in by the basket. Peppers of all varieties are still quite prolific except the hot bananas which are going through a lull right now while they make new blooms. Tabasco peppers are coming on really strong and I need to pick a few dozen of those today. The basils are slowing down. I snipped them way back and have three flats (one each for lemon, opal, and cinnamon -- which is the biggest producer) drying in the big, dark pantry. Eggplants are overwhelming us still. We love it that way. About time to start working the empty spots into a fall garden soon. This is our first year in this area (west of Austin) to attempt a fall garden, so any suggestions will be most welcome. Any plans for your fall gardens this year? Anyone have recommendations for small sugar pumpkins good for pie? We are planning on broccoli and some winter squash varieties also, possibly brussel sprouts.

I have and do use my pressure cooker, often in the summer, as I did for the stewed lamb last night. I had a bag of good, meaty lamb bones in the freezer from a huge lamb shoulder we smoked in June. That was the last of that lamb. I thawed them, plopped them in the pressure cooker with a couple dozen baby carrots a chopped sweet yellow onion, lots of minced garlic (about 5 cloves), three sprigs of fresh cinnamon basil, four cups of water, a can of beer, some salt and black pepper. Pressure cooked for 20 minutes. Removed bones and pulled lamb into bite size. Added lemon zest and more black pepper, tossed in some No Yolk extra broad egg noodles and boiled for several minutes until noodles were done. Served with the sourdough bread I made in the afternoon. We ate the hell out of it.

If you want a great kick ass sprinkle vinegar sauce pack a bottle with a sliced habanero, a few whole serranos and sliced longhorns, also a clove or two of garlic. Fill with a heated vinegar, salt and tidge of sugar mixture. Old soy sauce bottles are great for this as they already have a sprinkler. Let sit on shelf for a couple weeks before using. The beauty of this method is that it keeps on giving -- you can refill the bottle with more vinegar solution at least twice allowing some shelf time, but only takes a few days for refills. I use this method for a percentage of my tabasco peppers every year that I don't make into red vinegar tabasco sauce. Also with a variety of other peppers such as suggested for an entirely different kick.

Thanks, nacho and fifi, for the feedback. And yes, I finally did it, I added the recipe. A few days at the coast to celebrate the blue moon postponed it but Eggplant Parmesan (Oven-style) is there now. Posted on the Eat 'em thread also.

This discussion started on the TX garden thread but thought I'd post it here also since it is appropriate. Recipe for my Eggplant Parmesan (Oven-style) I finally added to Recipe Gullet.

Eggplant Parmesan (Oven-style) Serves 4 as Main Dish. I developed this recipe several years ago in response to an abundance of eggplant and tomatoes in my garden, and dietary restrictions for low-fat, low-cholesterol, and low-salt. It has become a favorite of family and friends that we enjoy a couple times every summer. Note: If you do not eat eggs you may substitute the eggplant dip before breading with milk or a mild salad dressing of your choice. I use an egg white-based product to avoid the yolk. 6 medium japanese eggplant, half-peeled and sliced 1/3 - 1/2 inch lengthwise (or 1 large round variety cut in rounds) 1 c bread crumbs 1 tsp garlic powder 1 tsp dried crushed basil 1/2 c liquid eggs (or 2 whole eggs) olive oil cooking spray Sauce 5 c chopped tomatoes (or 3 cans diced tomatoes, low or no-salt) 2 T fresh basil, chiffonade, or 1 Tbsp dried 5 cloves garlic, minced 1/2 tsp crushed red pepper to taste 1/2 c red wine (optional) salt to taste 1 c Parmesan cheese, divided to allow 1/2 cup for topping. Sauce: Make a good garden tomato sauce well spiced with the basil, garlic, and crushed red pepper. Add wine if using. Cook sauce on medium low heat to a nice thick consistency about 35-40 minutes. Salt to taste. Should yield about 3 cups or so. Eggplant: Preheat oven to 400 degrees. Meanwhile, as sauce is cooking, dip eggplant in egg then coat with seasoned bread crumbs. Spray baking sheets lightly with olive oil. Arrange eggplant slices on sheets and spray eggplant lightly with olive oil cooking spray. Bake for about 20 minutes at 400 degrees until tender inside and crisp on the outside. Set aside to cool slightly. Reduce oven heat to 375 degrees. Construction: Spray baking dish with olive oil (either 8" x 8" or 7" x 11"). Spread a little sauce on bottom of baking dish. Next layer eggplant slices, 1/4 cup Parmesan, eggplant slices, 1/4 cup Parmesan . . . ending with eggplant. Pour sauce over all. Bake at 375 degrees for about 35 minutes until bubbly and set. Top with about 1/2 cup shredded Parmesan and return to oven for five minutes to melt cheese. Suggestion: Serve with angel hair pasta tossed with olive oil, minced garlic, and fresh basil chiffonade. Keywords: Main Dish, Vegetarian, Vegetables, Intermediate, Italian, Healthy Choices ( RG1134 )

Eggplant Parmesan (Oven-style) Serves 4 as Main Dish. I developed this recipe several years ago in response to an abundance of eggplant and tomatoes in my garden, and dietary restrictions for low-fat, low-cholesterol, and low-salt. It has become a favorite of family and friends that we enjoy a couple times every summer. Note: If you do not eat eggs you may substitute the eggplant dip before breading with milk or a mild salad dressing of your choice. I use an egg white-based product to avoid the yolk. 6 medium japanese eggplant, half-peeled and sliced 1/3 - 1/2 inch lengthwise (or 1 large round variety cut in rounds) 1 c bread crumbs 1 tsp garlic powder 1 tsp dried crushed basil 1/2 c liquid eggs (or 2 whole eggs) olive oil cooking spray Sauce 5 c chopped tomatoes (or 3 cans diced tomatoes, low or no-salt) 2 T fresh basil, chiffonade, or 1 Tbsp dried 5 cloves garlic, minced 1/2 tsp crushed red pepper to taste 1/2 c red wine (optional) salt to taste 1 c Parmesan cheese, divided to allow 1/2 cup for topping. Sauce: Make a good garden tomato sauce well spiced with the basil, garlic, and crushed red pepper. Add wine if using. Cook sauce on medium low heat to a nice thick consistency about 35-40 minutes. Salt to taste. Should yield about 3 cups or so. Eggplant: Preheat oven to 400 degrees. Meanwhile, as sauce is cooking, dip eggplant in egg then coat with seasoned bread crumbs. Spray baking sheets lightly with olive oil. Arrange eggplant slices on sheets and spray eggplant lightly with olive oil cooking spray. Bake for about 20 minutes at 400 degrees until tender inside and crisp on the outside. Set aside to cool slightly. Reduce oven heat to 375 degrees. Construction: Spray baking dish with olive oil (either 8" x 8" or 7" x 11"). Spread a little sauce on bottom of baking dish. Next layer eggplant slices, 1/4 cup Parmesan, eggplant slices, 1/4 cup Parmesan . . . ending with eggplant. Pour sauce over all. Bake at 375 degrees for about 35 minutes until bubbly and set. Top with about 1/2 cup shredded Parmesan and return to oven for five minutes to melt cheese. Suggestion: Serve with angel hair pasta tossed with olive oil, minced garlic, and fresh basil chiffonade. Keywords: Main Dish, Vegetarian, Vegetables, Intermediate, Italian, Healthy Choices ( RG1134 )

I had a really rough time through a lot of June and most of July and somehow missed all of this at the end of June. Andiesenji, I laughed so hard at your uncles. What a wonderful story, what a great pair of uncles you have had. Thanks for sharing them with us. phlfour, how are you doing with your new leg? Being imbalanced with two is hardly the same as you going through the adjustment to one leg, but I do empathasize with your situation. I agree that moving around the kitchen, and changing the way one thinks about what and how to cook makes a huge difference in the enjoyment we can still derive from cooking. I also have to adjust my cooking methods, often changing even my own recipes to suit my situation these days. And always thankful for a "pantry full of dried herbs" as you put it. Hurrah! for you.

Fifi and nacho, let me know how you like it. I should probably get off my butt and add it to RecipeGullet.

Oven-fried eggplant is wonderful! Also very good with summer/white flesh squashes. Due to dietary restrictions, and my love of eggplant, I developed this recipe for Eggplant Parmesan several years ago. I do essentially the same thing as you do, fifi (great minds foodie alike? ): Dip eggplant in egg then coat with seasoned bread crumbs, except I just spray my eggplant with olive oil cooking spray after breading. Bake for about 20 minutes at 400 until tender inside and crisp on the outside. Then I use all those glorious rounds (or with the Ichiban I often "half-peel" them then slice lengthwise) to make Eggplant Parmesan with good garden tomato sauce well spiced: lots of basil, garlic and some crushed red pepper. A little sauce on bottom of baking dish, then layer eggplant, Parmesan, eggplant, Parmesan . . . continue layering ending with eggplant. Pour sauce over all and bake at 375 for about 35 minutes. Then top with a good thick layer of shredded Parmesan and return to oven to melt. Serve with angel hair pasta tossed with olive oil, minced garlic, and basil. I made a big pan on Wednesday night and we are eating the left overs tonight for dinner.

That was exactly the distinction I was making. Chili con queso Tex Mex style as a liquid "dip" opposed to the real Mexican cheese for fundido, etc. that is as you described it, Robb, "stretchy cheese." Of course that is the inspiration for the Tex Mex version. Yes, melted in the oven, sorry I omitted that, esperanza. But often I have eaten the queso fundido melted right on the grill in several areas of central Mexico around San Miguel de Allende, Guanajuato, Mexico City, and down in Cuernavaca. Both at restaurants = taquerias, and in homes of friends. And the comment on "pimento cheese" was the addition of jalapenos that one can buy in many market places. I just don't think that the Southern pimento cheese would have evolved to a jalapeno pimento cheese on its own without a Tex Mex inspiration.

I have never eaten chili con queso in interior Mexico. Cheese melted right on the grill for fondu, yes, but never queso in a bowl con chips, myself. And what about the cheese products that have arisen from this American love of peppers and cheese? Jalapeno cheese. Pots of commercially made queso? Jars of queso with and without chilies? How about "pimento cheese" with jalapenos? Aren't all of these the products of our love of Tex Mex?

Tomatoes by the basketful, and so many eggplants I'm ready to start putting some up -- we have eaten them grilled, sauteed, Thai'd, Italian'd, and Chinese'd. Our Ichibans usually slow down near the hottest end of the summer then go back up into full production for the fall. The latest we've had them is mid-December. Since this has been a cooler summer than most for us around Central TX/Austin area we may not get the slow down at all, unless August heats up a lot more than we've seen this season. I have so many peppers this year that we're eating them and I'm jarring them quick as I can. Tabasco peppers are starting to ripen to full red. Always a good producer for us the Anaheims are amazingly prolific this year. All my peppers are reddening faster than is usual. Anyone else experiencing this quickening with their peppers? Tiny little cuttings of oregano -- Italian and Mexican varieties are finally taking off. Bayleaf trees have grown almost a foot this season. Does anyone else have wild persimmon trees on their land? Folks around here call them "Texas cherries." Also known as Mexican, Texas, black persimmon or Chapote Negro. My trees are loaded with fruit this year. The jelly is thick, almost a jam, and as the fruit, is a blackish green. I just call it damn good and ugly jammy.

It has been an up and down 6-8 weeks for me but the garden keeps producing and we just keep eating everything we can. Last night was a big eggplant Parmesan for dinner with cappelini tossed with garlic, EVOO, and fragrant opal basil. About a gallon of salsa is put up in jars in the pantry now and we are happy. Jars of jalapenos and serranos are stacking up next to them and our tongues are tingling.

Very interesting article, Rachel. I thoroughly enjoyed it as well as this ensuing discussion -- just late jumping in here. As much as we would love those residue analysis results to be a crystal ball into the past we are still limited by only what we can see, not by what occurred in the kitchen. The mocajete or metate may show us, with very good luck on our side, what was ground in the object but not what was mixed together at any one time. sigh . . . the limits of archaeology and the wonders of it. If only we had an equivalent history of the pre-contact indigenous cooking of Mexico -- Aztec being being only one aspect of that -- even one as spottily distinct as we have managed to piece together for the history of the development of maize. Although maize was a late comer in Mesoamerican cultivation it shows the most specific "bio-engineering" during an early cultivation phase. I would like to see the development of various cooking methods such as mole in the same way -- not only how it was built -- but what is was prior to the end stage. Just the archaeologist in me, always looking for that elusive answer, and wanting it set in stone somewhere.

Alright Peter! Scrambled eggs are a great way to start cooking. They don't take too long and require a good measure of TLC. Too bad Paul's family members haven't allowed themselves the joys of knowing Heidi. I would think the cabin would be the ideal place to learn to cherish her company. Made (organic) blueberry pancakes with cheese omelettes here for brunch yesterday -- the perfect recovery food after the 4th. I'm sure ours weren't up to your berry standards, but dang they were good.

Beautiful pics, Susan! When I was up around Northome MN for a couple weeks during the summer we never got out of our sweatshirts for more an hour in the "heat" of the afternoon. They all laughed at us -- 76 was warm for them in the summer, but barely spring for us when you consider our winter temps average between 60-65 (F)! That 46 is low for a dip -- even though the water feels warmer, it's the hopping back out that always gets to me. I like it hot when I emerge from the cool silky water. But we loved it up there and I would have relocated in a flash at that point in my life-- and the nearly midnight sun was fabulous. You have light about an hour longer than we do right now way down here in central TX. As always, enjoy your Cabin stay vicariously, and thanks for sharing so much of the experience with us all. Venison sausage, I have to say yummm. And , cool, Mom -- I never got tapenade and baguettes as a treat when I went to camp.

Also, tejon, in addition to the option of pre-cut foods for cooking, it is often very helpful for me to parboil or partially saute whole veggies and brown meats to ease cutting tasks. Raw meat can be so difficult to handle and the browning gives it some grip. You might ask your butcher or grocery meat man for help in that department also. I have found them to be quite willing to help me out with cutting tasks when needed. Thank you for reading, and for joining the discussion.

The snowy eggplants are very sweet and mild. The skin is tougher than the Ichiban eggplants and I suggest peeling before cooking unless you are stuffing them, then the skin would make a good boat for the filling. Tomatoes are finally growing into monster size fruits. We've been eating the smaller ones for over a week now. Just slow going this year with the rain and and so many cloudy days I guess, as jess suggested earlier. That has only encourged the bamboo, however, which is now taller than I am, almost six foot. And the basils and thymes are loving this. I'll be doing a lot of pesto, and drying, as well as cooking and salads with the basils. Peppers of several varieties are jumping into the kitchen at an accelerated rate. The Tabasco peppers are producing, but they always do best in the real fry pan of the summer here, so none are ready yet. When they start to turn I will have a basketful at once.

I dry the cinnamon basil and holy basil, steep in hot water to make a strong infusion and use it as a rinse in my hair. Lovely aroma. Cinnamon basil hair rinse -- what a great idea, andiesenji! And, fifi -- yes, now that I look at the gratin you linked the smush is similar to that, but all veg. A "new" veg sandwich with my garden goods was the original inspiration for me. I'll have to try your version also, looks yummy. Thick sliced sourdough is great for holding the smush, allowing some absorption without getting mushy bread or falling apart, and adding a nice flavor. But any denser French/Italian style bread would do well I think. I make so much bread when I'm able that I adjust the density I want for the purpose. This time I did two in loaf pan form -- one loaf sourdough plain and the other a sourdough rolled around a garlic, parmesan, and basil olive oil/butter spread. Both worked well for the smush.

Two garden veggie/herb inspired treats: Toasted Smush Sandwich Halve, slice, and then saute squash and eggplant in olive oil with garlic, basil, and a sweet and a hot pepper, both minced, or use crushed red pepper (even some black pepper would do), until almost mushy. Add one chopped fresh tomato and cook down to smush. You may add a tbsp or two of water, during cooking, if needed. Salt to taste. Let it cool a bit while you preheat oven to 400 and lightly butter bread as if you were doing grilled cheese, outside only (I used spray butter). Then pile about 1/2 cup veggie smush onto one piece of bread, sprinkle with mozzarella cheese, and top with other piece of bread. Bake for about 10 minutes or until the bread is slightly toasty and the cheese is melted. You can save the rest and use again chilled from the fridge, just start sandwich cold, it will heat up plenty in the oven. I had made sourdough and it was wonderful -- a denser bread like that is better. Toaster oven is perfect appliance for this if you have one. Shrimp Salad with Borage Plate hearts of Romaine, spring onions, sliced tomato, chiffonade of lemon basil, purple basil, and borage (tastes like mild cukes). Top with garlic croutes, and surround with boiled shrimp and key lime wedges. Serve with favorite dressing or drizzle with a bit of the key lime juice and touch of olive oil. Red sauce on the side for shrimp if you like. We followed this with grilled orange roughy marinated in key lime juice and coarse ground pepper; add a drizzle of butter before grilling. Garnish with several fresh lemon thyme leaves when serving.

Thanks, Samhill for the link. The knife is very interesting; looks functional and the design incorporates safety features. Check your local Wal-Mart, if you are near one. They now have an Ulu knife with a generous grip and a very reasonable price, (less than $10.00) which is easy to hold for someone who has arthritic hands. Ulu knife Through that web site the Ulu knife listed at $17.99 and with the wooden cutting bowl it is $39.99. This makes it as cheap with the cutting bowl as the other is for only the knife, and I like the the hole grip handle better. Cutting bowl on one side and flat surface on the other.The sharpener is $8.99. So a good deal all around especially if you wrestle with sharpening, and this will extend the life of your tool. I'm putting it all on my list for myself, and for my mom who has arthritis and is leary of traditional sharp knives. Will also check Wal-Mart for Ulu knife at under $10. Thanks, andisenji. This web site has many products for people with various disabilities, and the links on the left are categorized by disabilities, such as vision, hearing, arthritis, etc. Looks like another good resource.

Thanks, Samhill for the link. The knife is very interesting; looks functional and the design incorporates safety features.

This is such a perfect example of what I find stressful sometimes -- the sense that solutions sometimes beget their own complications. Gain the space for the scooter but lose the ready help reaching stuff. Oh my god, I just realized my real problem -- I think I'm supposed to be able to figure everything out. Eek! I have an imperfect solution. Keep a piece of paper with you and as you find something out of reach, add it to the list. When finished with all your other shopping, get the store manager to find someone to get those items for you. Don't be bashful about it. They have an obligation to help. Catch 22 gets everyone, so try not to stress out if your solutions beget yet more problems. I like to do shopping in the off hours also. When I was still able to get myself there I'd go in the middle of the night if I was up anyway working on a project, or very early in the morning was great. Now, I have to depend on someone, usually my mr, who sleeps or works during the off hours, to take me. Almost every solution has an attendant new problem tagging along. Thanks for the suggestion about the list at the grocery store, Mottmott. There are even many stores that you can contact by phone or through their web site that will gather all your groceries together for you then either deliver them, or allow you to spend much less time in the store while you pick out items you may want to do on your own, or just go and check out. It is worth looking into the services your favorite store may provide for you. Often the grocery is the only place I get out in the public during a particular month, depending on whether I am here alone, or on my own physical ability, and my mr's schedule, to get away from the house. So far, I treasure that outing too much to give it up once or twice a month. I often request that mr stay in the truck -- just want to do something on my own, without the invisible leash. I don't mind asking for help and have not had any bad experiences with store employees helping me to find (screwy vision) or reach products. Mottmott is right. That's exactly what they get paid for. Wouldn't want to deprive anyone of fulfilling their job.