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Nancy in Pátzcuaro

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  1. You know, I thought it was a finger--looked like a thumb--but I said, "Nah."
  2. Nancy in Pátzcuaro


    I'm intrigued by this "liverwurst" recipe--could you post it? I'd like to give it a try. Got all the ingredients already.
  3. Nancy in Pátzcuaro


    I can vouch for mujadara as a great use of lentils. Lentils, brown rice, caramelized onions, plain yogurt and chopped mint--deceptively simple but utterly delicious. Another example of how the whole is greater than the sum of the parts. I'd never thought of eating it for breakfast, but it sounds like a good idea. I've come a long way from when I thought breakfast meant eggs and bacon (though I do like that) but also could mean tamales, for instance.
  4. A great read--thanks for that! I'm sure I read it in the magazine but it was a long time ago and a lot of water has gone over the dam and under the bridge, taking that memory with it.
  5. I love "volunteer" tomatoes, though they are sometimes not very good, taste-wise. Work pretty well for sauce or other cooked applications. If your volunteer has good taste, save the seeds and see how they do in subsequent generations. Find a tomato that's dead ripe but not mushy, scrape out the seeds (that haven't already started to sprout) and gel into a small jar of water. Shake the jar several times a day for a week or so to remove the gel (which will make seeds rot) and then spread the naked seeds on a piece of waxed paper to dry. Next year plant a seed or 2 to see if they taste the way th
  6. A recipe that we enjoy is salmon steaks marinated for 4-6 hours in a mixture of brown sugar and bourbon. I just mix up a loose slurry and make sure to keep turning the salmon so the marinade permeates a little before cooking. Melt butter in a skillet and brown the steaks on each side. Add a little of the marinade if you like, to finish cooking. You can also broil the salmon and cook down the marinade for a sauce with some butter. For me, medium to medium rare is the best, but that's a personal choice.
  7. I'm glad she asked the question that I had--if you can't taste it, why use it? Very interesting indeed.
  8. Thanks, everybody. I admit it pains me to discard so much useful herbage, but I think you're right to suggest that I do so. I'd never do that with basil, of course, but rosemary is a different beast. Do you think it would poison the compost? Maybe I can give some of it away to friends. Too bad we're not going to friends' houses these days--I could take a little bouquet of rosemary as a hostess gift! The problem is that most of our friends also have rosemary bushes because it grows so well here. Oh well--it's the gesture that counts, right? Fat Guy's story reminded me of a meal my n
  9. I have a rosemary bush that has gotten enormous. It's healthy, vigorous, and taking over a section of the garden. It stands about 5 feet tall and at least that much around. I know I should cut it back but what should I do with the cuttings? I don't see any point in drying it since I have access to the fresh stuff, and I don't think it would work well in a vinegar, which is what I've done with excess herbs in the past. But we're talking about a very large amount and it would be nice to be able to use at least some of it. Any ideas?
  10. I recently posted about how México is starting to enforce the restriction on those of us over 60 entering stores such as Costco, Walmart and Home Depot. We went to Costco in Morelia today and can report that, at least here, Costco is letting everyone in. Yes, we have to have our temperature taken, and we get a squirt of hand sanitizer before we enter, which is the same as it always has been. So we were able to shop normally. I have no idea if this will remain the same or whether governmental pressure will force the big-box stores here to comply. In the meantime, at least in Michoacán, we are f
  11. Here in México we're hearing rumors that the government is about to enforce a rule from several months ago, that prohibits anyone over 60 from going out. Stores like Costco, Home Depot, Wal-Mart are not allowing anyone over 60 in their stores. Dunno how they can tell one's age, but that's what seems to be happening. This is a problem for people who might need to go out to shop for, you know, food. Because we have to restock after several weeks at the beach--dogfood, wine, big packs of Romaine lettuce, toilet paper--this is something we need to know about. The small abarrotes (corne
  12. Potatoes. Onions release too much juice (and tears as a result).
  13. In the US there's Seed Savers Exchange. I first joined in the mid-80s, when it was simply a bunch of people exchanging seeds person-to-person. There was a simple printed catalog--not quite mimeographed, but close--with people describing what seeds they had and what they were looking for in exchange. Now SSE is a commercial enterprise, but they still specialize in non-hybrid, open pollinated, "heirloom" seeds. Their mandate is to rescue the varieties that have been ignored by the big seed companies. They're based in Decorah, Iowa, where they refresh their varieties by growing them out every few
  14. Having just made a rye loaf, I realized that I forgot to mention that my recipe calls for a Tbs. of molasses as the sweetener. This is for 3 cups of flour--2 white bread flour and 1 rye. I also include caraway seeds because I like them. Rye makes a compact loaf, ideal for slicing thinly and slathering with butter and then topped with thinly sliced radishes. I could make a meal from that!
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