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About joiei

  • Birthday 10/05/1949

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    midtown - Indian Territory

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  1. I finally took out the tomatoes and the peppers. The pole beans are still producing so they will stay till a frost gets them. The beets and the collards will come out next week to be a part of the Thanksgiving table. The beets will be turned into a roasted beet salad and the collards will be cooked like my grandma used to do. Still waiting for my cauliflower and broccoli to produce fruit. They are getting huge. Planted some more garlic to overwinter for a spring harvest. We are supposed to be getting more snow than usual this year according to the persimmons. Hopefully there will be minimal ice.
  2. Lunch! What'd ya have? (2017)

    That time of year when St Antony’s has their Hafli dinners. So so good. Going there is like having a little Lebanese grandma and what she would fix me. Chicken marinated in thyme, lemon, garlic and grilled. Rice pilaf with almods and a touch of cinnamon. Tabbouleh, hummus, cabbage roll and my favorite the Greba cookie, basically flour, sugar and butter with maybe a touch of cinnamon. The ladies of this Antiochian Orthodox Christian knocked it put of the park this year. I forgot to mention the baklava ice cream sundaes.
  3. Breakfast! 2017 (Part 2)

    Once or twice during the holidays I will use fruit cake to make french toast. This started a long time ago with a roommate who passed this year. 1973
  4. Good afternoon.  Hope your fall is going as planned, I have my experimental fall garden in, now to see what happens.  The reason I am messaging is the Oklahoma Center for the Humanities is having a program coming up in April that sounds very intersting.   Hope this link works.    If not it is on their facebook page.  Here is a brief description.  


    A two-day symposium featuring native foods, films, lectures, and discussion centering on food sovereignty and native food ways.

    I realize it is a long ways out but i have to block things like this otherwise I might schedule a bbq or a steak judging. This program happens at TU btw and every program I have attended by them has been thought provoking.  

    1. cyalexa


      Thank you for thinking of me. I have been devoting all my free time to political and community activism. Right now I'm working on the Oklahoma ACA Open Enrollment Awareness Project. If you are interested send me an email at indivisiblestillwater@gmail.com.


  5. This morning I added to my winter garden. I planted brussel sprouts, red cabbage and kohlrabi. This is in addition to the cauliflower and broccoli and beets that I had already planted a while back. I am thinking about adding some garlic. It is still an experiment.
  6. The picture is a kernal from a persimmon. The kernel in in the shape of a spoon. If the kernel is a fork then you plan on a mild winter. If the kernel is in the shape of a knife then the cold will be bitter and cutting. So says an old saying. Check with Farmer's Almanac.
  7. It got pretty cold here the last two nights. I did pick what was on the tomatoes, the Pink Berklee had some large but not ripe tomatoes. 10oz'ers. Didn't pick the poblanos, that bush is loaded and it looks like the pole beans survived two nights of light frost. A friend who lives in Ft Smith said the persimmons he has been picking all have spoons. According to the old saying, we should be shoveling snow this winter.
  8. Road food

    will do, I love the pies at the Pie Shop in Del Valls Bluff. In these parts, I recommend the pie from Coleman's in Okmulgee.
  9. Road food

    I go through Lake Village when I go home. I will definitely be on the lookout. Where in Lake Village are they located? I have not found much on the stretch after leaving Pine Bluff. There was a place in Eudora that had great soul food but I can't find it anymore. Really good greens with wonderful pot liquor.
  10. Maybe I am just too old. Putting together all the flavors is a challenge. I think that is part of my problem. I am always up for new. I think what throws it for me is the curry. I love curry but have never experimented with that flavor as a dessert. New challenge.
  11. I'm sorry, I do not get this. Too many conflicting flavors. Definitely interesting but not something I would look forward to tasting. Definitely interesting flavors. But all at once, how do you keep them from competing against each other. The slice looks inviting. How well does the smoked fit into the profile? You are challenging me.
  12. More from New Orleans. http://www.nola.com/business/index.ssf/2017/10/besh_restaurant_human_resource.html
  13. I have been following this on a facebook page I subscribe to. The page is monitored by some of the food writers of the Times Picayune. https://www.facebook.com/groups/whereNOLAeats If your looking for new places to dine in New Orleans, Todd and Ann are in the know.
  14. What Wine Are You Drinking Today?

    Santa Margharita is over priced for what it is. There are other pinot grigios that are much better for much less. When I was still working at the wine shop, we sold the heck out of Giocato from Slovenia. A much better value.
  15. Just finished dinner. Homemade brisket chili, TJs tamalies, Green chili and cheese and the beef. Really liked the green chili one. Also had a sliced tomato from the fall garden with TJs chipolte lime dressing. Next time I just do one tamale, they are very filling and always with my chili.