BarbaraY

Love molasses! When I was a kid was very skinny and I'm very fair. The Dr. decreed I was anemic, no blood test, so I was pumped full of iron. POne of the things was a couple of spoonfuls of molasses in my milk. Yummy stuff. I love gingerbread, molasses and oatmeal cookies, barbecue sauce, baked beans, and sometimes I will drizzle it over a waffle. I have always used Brer Rabbit because that's what Mom used. Don't care much for Shoofly Pie. Bradley Ogden's barbecue sauce in his book "Breakfast, Lunch, and Dinner" is outstanding.

Now I think I have figured it out. Restaurants often have it listed as oshitashi, however I looked over some of my books and had been reading it as I had seen it on menus.

Thank you both very much. I wonder why most of my books call it oshitashi?

I planted komatsuna and now it's burgeoning! I have made oshitashi with it and it was very good but would like some other ideas for preparation.

Beautiful presentation. I can almost taste it.

Leftover corned beef. Make a sandwich. Heaven

Well, you have made me smile today! I have the Foods of the World set and always enjoy the skoal photos. Please pass me by with carrot flavored oysters. I prefer oyster flavored oysters. Maybe they should feed them lemons???

My Komatsuna has sprouted. Having had shoulder surgery last month, I haven't been able to do as much in my garden as I had hoped. May get a few more things planted but hot weather is coming on fast.

I have used it in the past but no longer find any need for it. Mostly used to give a brown color to gravies. My late DH called it "Kitchen Bucket".

My eldest recently asked me to stop using minced parsley as it gets stuck in her teeth. I have been referred to as "The Parsley Kid" by a co-worker and have been feeding my child parsley for well over 50 years and now she can't eat it.

Something to note. As I said above my girls were getting into my neighbor's garden so I have to keep them penned. We are working on getting the yard expanded. In the meantime the eggs have gone from Lg./ExLg to small. They really miss running free. I throw them leaves and such but they seem to know the difference.

Thanks for the tips, I think the bottomless bag would be best for nt garden.

A few days ago my neighbor's son showed up at my door with a 1/2 pint jar of honey from their bees. It is absolutely delicious made from whatever is blooming in the area. I see them working my rosemary bush and getting water from my birdbath. I hope they get to the apple trees this year. This honey is dark, almost black, and has a very good flavor. Not filtered. I had to scrape a layer of wax from the top after it settled.

Hi Helen. I had to dig to find this thread. I have seeds for gobo and am planning to plant them in a soil filled bag. Any tips on their care would be greatly appreciated. Seems that the only way I will ever taste this is to grow it myself. I also have seeds for Mizuna, Kamatsuma, shiso, Shungiku, and mizuna. Please warn me if any of these are frost tender or heat sensitive as we are still getting a bit of frost here but will soon get very high temps. TIA, Barb. P.S. I did find what you had written earlier and found that the seeds I have are Watanabe so will plan accordingly. My soil is very heavy with clay and has a layer of hardpan close to the surface hence the bag method seems to easier for. And a note for Kris: I ordered my seeds from Evergreen seeds. I have ordered a few things from them before and have had very good luck with their seeds.

Will be waiting for the opportunity to buy this. I don't want to go to heaven, I want to go to Oaxaca.

Their fence is 5" high and they have never flown out of it. The house is 8" high and square as it was previously a green house that high winds had demolished leaving only the frame. The top is not screened. I think the tractor type coop is great for a small number of chickens and sure does help the garden. If you use this system it doesn't have to be very high. Chickens are pretty short. I'm planning on putting ours in the back yard in the afternoon so they can clean up weeds.

This is our hen house and the biddies. Just for fun my daughter painted it to look as if it had been painted by a child.

When I was seven we moved from the country to a small lumber town in the Sierra. Many of the mill workers were Mexican so we had a mixed neighborhood. The first enchiladas I remember were made of flour tortillas. Seems surprising as most of the neighbors were originally from Jalisco but we were very isolated, it was the early years of WWII, and travel was out of the question, thus no corn tortillas. Lupe would make hers with a red sauce, flour tortillas, boiled hamburger, rinsed chopped onion, and home made Queso Fresco. These were rolled. Teodolo made his with a red sauce, folded and topped with cheese. They both dipped and fried. Diana Kennedy mentions the boiled hamburger in her first book. The burger is rolled into a ball and simmered, then crumbled to fill the enchilada. I find that it's tasteless IMHO. The first time I tasted enchiladas made with corn tortillas, I was hooked forever. My dad never did get away from the flour tortillas and had Mom use that method whenever she made them. Now I prefer shredded beef or chicken, corn tortillas and home made sauce made with guajillo and ancho chilies, although other chiles can work well, too. I still prefer the dip and then fry method but it must be done quickly as the commercial corn tortillas get soft very quickly but the frying will help firm them up. Rolling tortillas cold just doesn't get it. If you have to roll them sauceless, they must be warmed either on a dry or lightly oiled griddle. In a nearby town there was a small restaurant that made green enchiladas, lightly sauced with a sauce of green chilies and cream, filled with shredded chicken and topped with queso fresco. These are heavenly but the no longer serve them and use tomatillo sauce instead. fortunately, I learned to duplicate the sauce. These along with some chicken enchiladas that I had in Mexico city are the best I have ever eaten. The ones in Mexico were sauced with a light mole, filled with shredded chicken and topped with crumbled queso fresco. First a dish of rice, followed by the enchiladas and a bowl of black beans. I think I need to make some enchiladas again soon.

I have six little red hens. They have been laying 6 eggs nearly every day through the winter, occasionally 5. The eggs are great and although we eat them often, we have eggs to share with friends and family. I was letting them out to scratch and eat weeds but my neighbor came over to tell me that they were getting into his garden so now they have to stay in their coop. I throw them a few handfuls of wild geranium leaves that they love and when the grapes leaf out they will get some of those, too. We also feed them kitchen scraps. They get laying pellets and scratch to eat regularly. We revamped an old 8x8 green house for their house and they have a small run which I want to make larger as they can't range anymore. I like the tip about putting leaves in the coop as they do make a muddy mess when it rains. I have killed chickens but am not planning to do so unless necessary. One of my earliest memories is of being attacked by a Plymouth Rock rooster.

It's already here in our markets. Wouldn't touch it with a stick.

Yes, there is a McD's, alas. Only one of our party got anything there. I ate nothing there as I don't eat it here, either. We were to have lunch on the isle of Burano and it was heavenly. Venice is very crowded with tourists from everywhere but is still very beautiful. Loved sitting in St. Mark's Square even though it was thronged with people. The Fettuccine al Limone looks like something I would like, especially with the asparagus.

I grew up here in the Sierra foothills with both. My paternal grandmother made them into cone shaped croquets and served them with a cream sauce. Don't remember if it had peas in it or not. They were lovely. Mom, who was rather an off hand cook, never removed the bones or skin. She never mastered mincing so anything with onion had chunks of half cooked onions. I detested them but was forced to consume them anyway although I picked out the bones. Now my daughter makes them every month or so and does them very well using cracker crumbs, egg, grated onion, and seasons them with basil. We usually eat them with just a vegetable or salad.

OW!!! I don't cut myself often but do get burns occasionally. Right now there is a small one on my left hand that I didn't even know I had until after dinner was over. When I worked I often got the wrist burns getting things out of the oven.

Good bacon is wonderful. Bad bacon is appalling! Never order anything with bacon in a fast food place. Yuck!

First thing to check is your local health ordinances. Most states demand that you have a separate kitchen to prepare food commercially. There may be ways around this as you're anticipating such a small number of guests.