lovebenton0

So many good ideas. Just like to throw in something different here. I do the garlic inserts, as many have said. Place leaves of cinnamon basil in olive oil, rub the lamb lightly with coarse pepper, then olive oil and red wine. Lay the leaves of basil all over the top of the leg, sticking a few in any crevice you can find. Set the leg on little carrots and potatoes, fingerlings if you can find them, or small reds. Roast all in the oven until lamb is medium rare and make gravy from juices. Serve with the roasted veggies, a cucumber and onion salad in yogurt with lemon peel and dill, and a crusty bread. OR (we are in Texas ) We like to smoke it on the grill, rubbed with garlic and mustard, served with roasted corn, fresh thick sliced tomatoes in lemon juice, chilis and cilantro, and garlic bread, for just plain down home food. Leftover lamb does make the best sandwiches, and stews; I would choose lamb over beef any day.

Thanks, Mayhaw Man, for the WildSeeds link. Ordered some herb basics right up. Can't wait to get out there to visit the farm.

I don't remember Austin in those days, but during the 60s up around Dallas one of my best friends, Yolande, in grade school lived close by. Her mother made the most delicious small 4" corn tortillas and large thin 6-8" flour tortillas at home. They were from MX, but as I was a kid I don't remember where they had lived down there. It seemed that the Mexican restaurant we used to go to in Irving had both flour and corn tortillas also. When I returned to Texas in the 70s both corn and flour tortillas were common at restaurants, taco stands, and in the stores in Houston. As I said upthread somewhere, I ate both corn and flour tortillas, but flour was more prevalent, when in Central Mexico. But, when I was down south, on a survey on the Rio Balsa near a village, Papalutla, about 200 miles below Cuernevaca, the ladies there made corn tortillas that we bought every day. No flour tortillas there.

I don't know about the rest of y'all, but I let out a most Homer-like "Woo-hoo!" when I read this. But now I'm curious as to details. Can you give a fuller description of it? Sad to say, I've never heard of such a course being offered so have no context. For me, cooking classes look like fun but not my kind, so to speak. OK. Just for you. The objective of this course is to present suggestions and solutions to challenges encountered when cooking as a person with disabilities, and cooking for persons with disabilities. Lessons will involve the issues of safety, methods, and equipment. Recipe links will accompany the lessons, as well as links to sites we have found helpful for understanding focus disabilities. We will make use of photographs for illustration; links to products available; and home solutions, that help ease the challenges concerned. Disabilities we will be targeting will include hearing impairment/deafness; mental retardation focus, which will cover in its scope other mental and physical disabilities, ie., care for persons in wheelchairs, Alzheimer's patients, people with mastication problems, grip and coordination problems; vestibular disorders, ie., balance and coordination problems, and vision impairments. We will also target some solutions and suggestions for dealing with problems encountered such as nausea; touch on some dietary restrictions such as suggestions for low sodium; low fat/cholesterol; adding good fat and nutritional elements for difficult appetites and abilities to eat, ie., color and texture issues, and problems with eating while on medication. We are looking forward to a Q&A on this course, to encourage open discussion and questions from the forum. I'll post a reminder announcement on this thread, shortly prior to the April 21st announcement on eGCI, for the course presentation on April 23.

We would like to give you all an advance notice, for our upcoming "Cooking as and for Persons with Disabilities" course on eGCI. The course is slated to present on April 23rd. We would love to have you all come to participate.

The poor things are a bit shy. I've thunked them into containers, singleton-style, and they grow at the rate of about 1 leaf per 2wks. I think they're intimidated by their braggadocious neighbors, the spinach, who are elbowing one another for more space and attention in their pot. Everything gets full sun--maybe that's the problem with the chokes, I dunno. We're out in the suburban wasteland north of Austin. Beware the ides of March, but if you're Texan, it's time to sink the vegies into the ground! Yes, I could say that just maybe we won't get that last sneaky fre. . . but I don't quite want to tempt the fates right now. We are west of Austin, off 620. Lake Austin is way down our street from here, about a mile, and Mansfield dam is right there. So our weather gets weird over here. It can be pouring rain over the lakes and we just watch it split around us. But, the cold and heat does not avoid us. We have been bitten by that final unexpected frost too many times. Nothing worse than waking up to your spring babies looking like cooked spinach. I have to ask, jess: what kind of artichoke are you growing? I've been checking them out and some info I've seen tells me most about what is usually grown commercially, in a moderate climate in CA. Nothing like us around here, except for the generally mild winters. Looks like yours may need some shade, and misting every day. If I can find one I'm thinking about putting mine in on the eastern side of the storage bldg, where the sun is not vicious. They grow the green globe a lot for commercial produce, what we probably eat from the market. Says plants get to be 3-4 feet high, and 6 feet in diameter. I knew it would take a big plant to support those thistle babies but wow! where are you going to put the thing? Munching on your spinach yet? Love those volunteers. We have gotten a few "watzat" plants more years than not, and the watermelons nearly claimed half the middle section of the garden one year; Chuck was so delighted that came up on their own he didn't want to weed any out. The basils, also the peppers can be very interesting. I had several hot Thai plants reseed last year from the year before. They never were as big and prolific as their parents, but I had so many already dried from the two years before, that I just let the volunteers grow and be dwarfish last season. They were fighting with the big showy basils and banana peppers anyway.

WTF? I've never gone to a place in Mexico where tacos weren't served at stands in the morning. And who does't get a basket full of tortillas with their huevos con chorizo? I have to say that I hope this trend spreads because the breakfast taco is so much superior to the norm out here, the breakfast burrito, imo. And do you suppose that the "researchers" at the Austin American Statesman ever considered that they might be looking in the wrong places (all TX institutes and companies ) for their data? Perhaps if they had broadened the search to include other sources they might have found something more useful, even direct in their connections? Can't find anything (in Texas) that doesn't say it was started here, but since we sell so many we must have started it? And WTF indeed!

Very interesting. And helpful. Although I do find the fact that they cannot properly spell "Tucson" to be a little disconcerting for a "research source." I think it bothered me more that they did not spell tortilla correctly. Then there were so many typos in that grouping of articles that I decided their proof reader quit. Eating in central Mexico, tortillas were nearly always served with every meal. It is the staple bread of course. But, living in San Miguel de Allende for a while I got used to a common eating practice of tearing the tortilla, often flour, into quarters and dipping into or placing a bit of food in the quarter. I still do that, except when I am choosing to eat a taco, which I prefer with soft corn tortillas. One of my favorite quickie "out" meals in Mexico was two or three small corn tortillas with my choice of filling set on the plate, and sauces on the counters for my pleasure. Often, around Central TX, for a long time, a burrito was categorized as a soft flour tortilla with beans and whatever else you wanted to fill it with. Now everything is called a taco, unless you get a large tortilla with beans and other filling that is rolled and tucked, with or without sauce on it. A taco is finger food here only, while a burrito smothered in sauce is certainly not. Of course if that is fried then it is a chimichanga, if the corn wrapped "tacos" are rolled tight and fried then it is tacquitos. This is common usage here, not talking about books or history, just what is commonly used terms. To me, a breakfast burrito is still a flour tortilla rolled with beans and any combination of eggs, cheese, potatoes, chilies, etc., and salsa; if it is a soft corn tortilla then it is a taco. And enchiladas, well, that is a different enchilada altogether. My husband makes his chicken "enchiladas" with flour tortillas. They are very good, but, I had never had "enchiladas" that way, as to me they were burros. All enchiladas have corn tortillas. Lots of corn tortilla eaters here. Just as many corns on the shelf as flours; white corn and yellow corn.

I thought this was interesting in this morning's Austin American Statesman. Who hasn't eaten breakfast tacos?!! Seems that more of us do it all the time, and though the history is hazy, all indications point to its conception here in Texas. Are we surprised?

How are your artichokes doing? I have been wanting to start some, and really would like to know what you are doing with yours. Soil mix, sun? Position in your garden? How many 'chokes have you put in? And where are you located in the state? Anyone else growing artichokes, too?

Carolyn, I checked out your Marine Fagor. One thing I truly like about mine is that it also has a sideways locking lid. The "lock" is 360, lid and pot. Hope you enjoy yours. It sure is a pretty thing.

I love the white bean and kale soups myself, but, if you're in the mood for a different soup we enjoy this also: Kale, Lentil, and Sausage Soup Remove stems and tough veins from the kale. (I just pull both sides of the leaves away from the central stringy vein) then chiffonade (one smallish bunch will do for this, or more as you like). Brown 1/2 lb thinly sliced smoked sausage, or saute thin julienne cut ham (either are very good). Remove, drain, keeping about a tsp of the drippings to cook 3 garlic gloves, minced, and one thinly sliced onion until soft and lightly golden. Remove garlic and onion. Toss in the kale, stir until wilted, adding a tsp of olive oil while cooking. Reserve kale. Return garlic and onions to soup pot. Add 3/4 cup dry lentils, 2 cups stock, 2 cups water, crushed red chillies to taste, and the ham or sausage. Cook covered about 40-45 minutes. Return the kale to soup; cook uncovered another 10 minutes. Salt to taste and splash in 2-3 Tbsp balsamic vinegar.

I have a six quart pressure cooker. Just a good old American inexpensive one from Mirro. It has two handles, one long handle like a skillet, and the other a gripper. I love it, use it on a fairly semi-regular basis, usually at least once a week. I follow the directions for cooling: Cool normally, off heat, for 5 minutes when any meat is included in recipe; then cool under running cold water, or sitting in cold water for a few minutes (my sink is not large enough to hold the cooker plus long handle on one side so I cool under running water). When I think the cooker is cooled, I then gently touch the release/top handle. If it is ready the cooker will open, if not the handle will stay tight. For veggies and fruits, the cooker can be placed directly under the faucet of cool water until cooled enough to release the handle. About 2 minutes is usually the right amount of time for cooling mine. I do not worry about transferring the cooker to the sink; hold onto both handles. I am deaf but I don't think it whistles actually. I just watch for the pressure to build, indicated by the gentle jiggling of the top, then time from that point. It has a red button as an emergency pressure release but has never popped. The rubber gasket has not shown any sign of wear yet, over the last 5 years. It is truly wonderful in the summer when I don't want to spend any more on AC than I can get away with. Still, I use it year round, and we love the results! Pork "ribs" or chops with potatoes, apples, sauerkraut, and onions are one of our favorites. Beef stew, and all kinds of bean/pea soups, blackeyed peas, curry dishes, vegetable soups and stewed chicken are quick and yummy. Saute and/or brown your ingredients first as you would for any recipe. Fresh vegetables come out still colorful and not mushy when cooked the right amount of time, usually only a few minutes. It is great for cooking two or three separate dishes at the same time without communicating a general aroma and flavor among them. Yet, when the food is prepared together the flavors infuse your dish with true yum appeal. You can use any liquids, but milk, and then do creamed/sour cream sauces or gravies after the food is done, as you would regularly. Wouldn't be without it.

I'll sign up to help with that experiment. We can probably get a good cross test around the state going here.

Welcome to our little old garden area here, Robb. Thanks for the tomato tip. Now I know just what to look for when cruising for the new variety for our garden this year. My mouth, she is drooling, er watering already.

And pepper plants are so pretty anyway, and do well stuck around and among your ornamentals. I plant mine all over; I have very integrated yard and garden areas. The onions are coming up in bunches, three or four spots now, around irises and roses; the garlic is looking good, all growing around the irises nestled in amongst the rock wall. The glads are getting tall already, and I'm just hoping the peach will decide to bloom again, since it bloomed twice in the "dead" of winter. I would have have a bushel of peaches from her if the snow hadn't killed them. Getting ready to throw new dirt on the veggie garden plot and till through again. I want to make a trip out to Marbridge; we buy a good amount of our plants from them every year. Find things out there that I can't find just anywhere; an adventure for me these days without being able to drive. I want some of those organza bags!

Is this spring? Are you digging into your lush earth right now? Planting little vulnerable seeds? Or are you holding off for that sneaky late freeze?

Hi jschyun. You're right, Lowe's does run a good "bag o' goodies" deal late in the spring, early summer. Ranunculus actually do not have bulbs, but you usually find them in that section; they grow from little fat tubers that look similar to bulbs. Lots of times late in the winter here we can find a "buy 8 get 8 free" kind of deal from the Lowe's and other big market guys. And I'm with you on the seeds. It is a shame to dispose of them, especially food seeds that could benefit people in need. We plant from the prior year's seeds many times, especially if it was something we had a hard time finding to begin with.

Thanks fifi. Lovely ideas for daylilies. I have never eaten them before. The tempura sounds especially impressive for guests. And the violets, too. What stories you must have about your great-grandmother coming across country in a covered wagon with her precious plants. I used to grow ranunculus in Houston, have never started them in Central TX, but they are still appropriate here, just take more watering. If you planted the corms after your last freeze, you should get blooms from about May through the summer. If you plant more in the fall (alpine variety if I am remembering correctly? lots of varieties out there) you will get those early blooms you saw at the site you mentioned, if you can protect them through our unstable winter-to-spring-to-winter weather. I saw a similar planting out in north Austin, off Loop 1 at a Residential entry last spring. It was bold and colorful, but no ranunculus at that one. Typical TX, there was a quite large century plant in the background. Ranunculus are self-pollinators and I remember seeing a lovely picture of a field of the wildest color and shape varieties together in one of my old books. Glad you mentioned them, they are easy to find at nurseries and I may have to try some again. I can't let the lantanas take over every sun spot out here that the honeysuckle and roses haven't claimed. We have a somewhat wild yet tamed yard.

Loved the Lucybelle story. I had a great dane/mastiff that did a perfect impersonation of a horse. I grew nasturtiums for both viewing and eating pleasure for years; not since we've been out here, though. What kind of edible flowers do you all have the best luck with? I'm ready to try something new, beyond yummy squash blossom soup, and just not sure what I want to grow. Any ideas?

Czech Stop definitely been a favorite for many years. A trip up and down the I35 corridor isn't complete without it for me. Good kolaches, and wonderful breads, too.

Thanks for the fun link in your previous post, jschyun. I'm sending it to my godson; they do home schooling and I try to supply him with all kinds of maps and other fun/educational science and nature links and books. I think he'll like this one, too. And don't give up on your CA garden thread; post every once in a while to bring it up current. More gardeners will jump on it before too long. I'm dying to get out there to plant, but I need to do some starters in here first, give the plants a chance to escape our last frosty nights for another month or so. We have to watch the melon carefully out here or it will just run and not produce. We never get that many, but they are oh so sweet. Oh, didn't realize that myself! I probably registered way back when I was doing City work and just didn't remember. Sorry.

One of my favorite veggies!! I love watching people try them for the first time when they realize it tastes just like peas. If I had a garden I would give this a try. I wonder how hard they are to grow? Well now I have to try them. I'll be off to Breeds soon as I can. Sounds perfect for me since I do really well growing the plant but not the peas. Breeds? Honey, the climate in Austin is very different from the climate we get here. Nevertheless, haricots are uniquely suited to out wacky GulfCoast climate. But wouldn't you rather buy the 2footers for a song from Kim Hung while growing nice litltle cowpeas in your yard? I can't find it now, someone mentioned Breeds for them. I have a weird always humid little section behind our storage building where the moonflowers and passion flowers grow like it was Houston. Thought I would try them in there, for an experiment. I'm stuck here all the time and piddling is what I'm able to do best. I love those cowpeas! Farmers called them cream peas around there, but they were the same thing. Used to have about a 30 ft square plot of them in the wilder section on my land outside Bastrop/Elgin. But we lived in a geolocical river bed area there, within a few hundred yards of the existing Sandy Creek flow; all sand! The garden was way out, in the old hog pen area, and I fed it with horse manure tea. Thirsty coyotes and loose cattle were my biggest/baddest pests out there! The cowpeas grew on the edge of that. I'm in heavy clay, lots o' rock here; about a mile and a half down our road is Lake Austin. Without any help the Lantana grows to giant proportions in my yard. But they just don't make good eating. The giant rosemary bushes make up for that.

Good morning! It was such a beautiful morning here outside Austin that I thought I'd share this with you all. Where else in Texas would you see this hit the majority news rag? For your amazement/amusement check out these garden tips for Fairies in Texas gardens from the Austin American Statesman. And I thought I was just attracting butterflies and hummingbirds.

Melons here! We always give something a shot. I love to eat 'em, and mr loves to drink his melon requirement. Mr always goes for a small icebox variety watermelon in "his" end of the garden. I like the cantaloupes up on my end, but am thinking about trying a hard rind this year, like honeydews. Or??? Any suggestions? What are you growing jschyun? Anyone else?