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Smithy

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    Northern Minnesota yah sure, you betcha

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  1. That's still a pretty good size. Since I've never done this before, I'm curious about the appropriate ratio of salt to leaf. Does that 1-liter jar contain, say, 3/4 liter of salt? More? Less? A photo or two would be helpful, when you have time. I started out by laying sage leaves flat over a layer of salt, then covering with salt and repeating the process. I quickly realized that there's be far more salt than sage in the mix, so I started over. Now the leaves are touching; some are curled; they've all been shaken and aren't in neat layers, but the leaves all seem to have salt conta
  2. This is the sage I put into salt this morning. It's about 2 cups of salt and sage combined, and I can't see taking up more real estate that way although I think it will be delicious. (Maybe I'll do a second batch.) ...and this is what I have still to pick and preserve or use. There's another pot, with a different variety of sage, at the other side of the house. Thanks for the column links, @heidih!
  3. I scored another smallish batch of tomatoes, including some Romas, and made another batch of salsa one night. One of the advantages of doing this alone was that I got to do it on my own time scale, which is to say I decided along about 9 p.m. to make the salsa that night. The cooking went into the wee hours of the morning - oh, remembrance of happy times past! - and I canned it the next day, out on our deck. Behold, my Midnight Salsa. One jar didn't seal, I think because I overfilled it. It's in the refrigerator now, soon to be used. Next up: harvesting and
  4. Smithy

    Artichokes

    It's years since I prepped or cooked artichokes, but this is more or less the way I used to do it. I never thought about using a water stream from the faucet to spread the petals apart, though. That sounds like it would be helpful. Hollandaise sauce is my preferred accompaniment.
  5. Medieval Arabic Cookbooks: Reviving the taste of history
  6. Yes, I have a lot more Taylor and Ng mugs tucked away: the rabbits, the elephants, I think some giraffes. It's funny how many people have used those mugs without realizing what was going on! Then there's the French series like yours on the left. I think I have that rabbit; I may have Le Chien. I suppose it's silly to keep more than my cupboards will readily hold, but I still fantasize about large gatherings at the house such as we used to have.
  7. I love the Raven Lunatic pun! For a similar reason, one of my favorite mugs is this Taylor and Ng classic. For the most part, my coffee mugs are commemorations. (Mind you, I have beautiful china cups. They should probably find another home.) There are the family heirlooms, so to speak: one celebrating our love of aviation, and another celebrating my grandfather's work and my father's upbringing in the California oil fields. This was designed by Dad's cousin, and when my parents passed away my sister and I each got one of the pair.
  8. Our family's annual salsa-making weekend went off with only small hitches. First was the difficulty of rounding up enough canning lids; we usually go buy them along with more jars to ensure that we have enough. There have been no lids to be found anywhere around here for a month. By the time we realized the shortage, even Amazon couldn't come through in time. We were able to round up enough unused lids from previous years to know we could fill several dozen jars. Then came the tomato shortage! I had purchased some beauties (beefsteaks, not canners) at a roadside place on the way, a
  9. A cautionary note: my father, who made his living as a citrus grower, always admonished us kids against either method. Twisting or breaking the stems leaves the tree open to disease in a way that a clean cut can't. He asserted that the clipper was the best way to preserve the health of the tree, even if it's the clipper-on-a-pole so useful for tall trees like avocados.
  10. Hello, Farzaneh / daminadorani! What sorts of things do you like to cook and eat? Do you cook at home, or let others cook for you?
  11. Nice writeup, @blue_dolphin. I feel inspired when I read the descriptions. I'll have to go look for some of these the next time I hit a wine shop. I got away from rosés years ago because I tend to associate them with sweet wines, but of course we know they aren't necessarily. I still remember my sense of sophistication when, in college, I graduated from Mateus to Lancer's. Oh my, how grown up we felt! Over the years I've tried the occasional blush wine and they can be nice, but I haven't really explored them.
  12. I'm bumping your question up to see if anyone has an answer, or whether you already tried it and if so how you liked it. My other question would be whether 190F for a few hours is enough to kill botulism in that anoxic environment. I don't know. Somebody here knows, perhaps you already do?
  13. Smithy

    Dinner 2020

    @liamsaunt, more about the zucchini, please. I have one bigger than my forearm that I haven't managed to give away...need to do something with it. Your approach looks a bit simpler than zuc fritters.
  14. I had never heard of Octoberfest Pie until now, and I too have been interested in the turned-over pie presentation. It makes sense if one isn't going to eat the pie directly from the baking tin, but I'd never seen it until this topic. Incidentally, I loved the sound of the curried pie a few posts ago. If I ever get around to trying my hand at pot pies again, I'm going that way.
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