hummingbirdkiss

topping vanilla ice cream!!! I am so jealous! Even when I lived where it grew I never had a score like that

You are talking gold!! good for you on your score!!!... maple sugar cookies Just use a basic sugar cookie recipe and then sub half the regular sugar for maple sugar then sprinkle the maple sugar on top ..they are beyond good!

could you just partially beat some whipping cream until thick but not stiff and add vanilla to it?

I love this and have done something similar in the past to just see if I could and it was actually a blast to figure out just how to feed a family of six on $75/week ... I will actually do it again with my kids grown it is my husband and I so I will try for $50/week for two weeks ...(should be easy right?) and report back if you like ...

during the formative years of my marriage I lived in Panama where I learned to make potato salad ... standard recipe made with thick waxy potatos dressed with mayo, onions, celery, salt, pepper ect ..this part of the recipe changes and morphs every year ..however... what makes it different and better than any other in my opinion...are the diced red roasted beets in it ..sweet peas and green olives... this is a bright pink potato salad

for the red white and green as well I serve both red and green chilequiles with lots of mixed white Mexican cheese layered in and on top easy to take to a pot luck and really good! in the evening and only if you have the pot luck at your own house..what we do is make a fire pit to sit around listen to music ..and we have sopapillas (I fry them over propane in a huge wok away from the fire pit) serve them with fresh ground cinnamon spiked honey butter ..and Abuelita hot chocolate made with lots of cream and a couple of shots of rum ... nice sugary rum rush!

I am not sure I see a problem with them confit'd in a lot of butter ..that is my favorite way to eat them ... I have made a cream of fiddlehead soup and it was very good..when I put extra butter in it! butter and fiddleheads...that is the way I know them!

it has been AGES since I have even seen a price tag on food If there was one on my food I do not think I would remove it ..but I dont put jars on the table I put stuff in bowls ..my mother did damage to me that way anything else..clothing, furniture appliances cars whatever the tag comes off ...

the worst meal at someones home well the poor dear wrote it down and handed it to me as I left ..she was so proud of this dish because as she said "I made it up myself!" I watched her make this ..and ate it ...smiled and thanked her Tuna Cassrole al la Terry (name changed to protect her fragile ego) 1 large can of tuna with the oil 1 can liquid and all of peas 1 can of cream of mushroom soup (not dilluted) 1 package of egg noodles 1 bag of lays bbq potato chips (reserve about three big handfuls for the topping) toss all of this (including the majority of the chips smashed) into a pan an mix it up really with your hands drop in a greased 9 by 13 baking pan ..then smash the remaining chips and sprinkle on top add lots of salt and pepper as garnish bake at 475 for about 20 minutes all I can say is ...the flavor and texture were quite unusual... she really was proud of this dish bless her fuzzy little heart ...

Magictofu I would love to share some of the ways I enjoy I love to eat them as mentioned with scrambled eggs second to that I make them into a risooto with rosemary and parm magic! yes in sauces!!! all types I like to use them when they are the front and center of course very light dusting of flour and deep fry fresh morels until crispy! fantastic! when I am lucky enough to just be able to be a glutton with them ...I love them saute'd in butter on thick sliced toasted sour dough (in a sandwich) other wild mushrooms (these are just a few ideas) a basic cream of wild mushroom soup is one of my favorite foods ..with a shot of fresh cracked pepper butter and sherry in it right before serving I also dry wild mushrooms to either rehydrate and use or if they are fragile like shaggy manes or shaggy parasols ..grind them into a powder and use as a seasoning for roasting, soups, sauce ..whatever chanterelles for me my first pile of them has to just be dry sauted with a little butter tossed in at the end ...a huge pile of them on a plate with a local microbrew and maybe a piece of bread fried chicken mushrooms slice thin dip in the same spicy coating you would use on chicken and deep fry ..then serve with drizzled honey on it I better stop ...I could just type endlessly about ideas for preparing and using wild mushrooms

Your Prince patch must be the same as mine. I priced some of the prettest little Princes under a Sequoia that dogs (including mine) were lifting their legs on. 'shrooms had that nice almond smell and I dropped them in a frying pan with hot walnut oil for a quick cook, but when I sampled once they didn't have that nice fresh Prince taste so I pitched the skillet full. Might add that this is the earliest I have seen Prince in the PNW. The oysters I have clipped are very buggy and wormy, as are most Spring mushrooms eon the west side of the Cascades.... and o'yes, them slugs love our Puget Sound morels. Dave ← I wonder if your tree and my tree were the same tree that would be kind of funny! I always think I know when the prince are coming and then they fool me! ...there was this amazing spot near a park in a pee free zone (more or less) that produced spectacular prince amost all year every year for many years at various intervals ..then it stopped.. ...honestly...with all my heart I wanted to pick the ones by the pee tree they looked wonderful and I just love the prince.....but then I figured with a mushroom being over 90% water if many dogs are peeing on it then lots of pee probably gets into them ..but that is my theory not science I will eat LOTS of things ..and if I had not seen all the dogs peeing (including mine too) I would not have hesitated....but knowing they have pee just really kind of turns me off ... Slugs love everything around my house!!! this year they are out in full force!!! ...and when I find them on a mushroom I chuck the darn things as far as I can...I dont mind a few maggots in my shrooms I just cut around the obvious ones....unless they are a puddle (and as you know sometimes they are!) I will find something to eat ...but it is so disapointing when the bugs get to them before I do ...I dont mind sharing but come on there are times I am at a HUGE disavantage! when I hunt boletes in the fall I have taken to drying them before I go home ..right on the campfire on a rack I smoke/dry them with alder (while of course I cook some up to eat on the spot!) or another hardwood the smoke does nothing but enhance them when you rehydrate then.. the aroma is to die for and they are just smokey enough to make your dishes so wonderful ..with out changing the character of the mushroom..and it is practical ....it only took one year of bringing my find home from the mountains only to find a huge puddle of mush in my basket to teach me that lesson ..it also gets that are in there ..out! I may have to try to go find some morels this week (although our weather is suposed to be turning..if it is not too bad I will go anyway) ..on my days off ...there is just nothing like hunting them ..it is so fun.... ok except eating them I love morels simply sauted in butter and then into scrambled double yolk (if I am lucky) ...for some reason that is the way I have to have my first haul...if I have a haul! each mushroom has its best meal I think ... how do you all like your morels prepared?

you need a good pot first I use an Italian esspresso pot that you put on the stove or a Cuban pot (they are exactly the same as far as I can see the pot you put the water on the bottom and the coffee steams through the coffee in the middle) but in a pinch a French press will do ...the trick is to really boil your milk and sugar together ...not steam it (like I am seeing done all over now) boiling is the traditional way to get the milk and sugar sweet and creamy together... I boil whole milk and sugar on the stove then pour it over the shot of coffee ...that is it...

I use a French press every day and have never stirred the grounds...I did not know anyone did ..I have never seen it done here in the coffee bars... I use about 1/3 (heaping) cup of coarse grounds to 12 oz of water pour boiling water in over the grounds and steep for just a few min (really less than 3 min I am sure) while I put cream in my cup ....press and serve that is it ...the only thing I know I like is to really have my water at a very hard boil ..it comes out rich and yummy every time ...I love to use a peaberry with the press ..

I am so disapointed ...I was unable to go hunting for morels as planned ...life just kept getting in my way darn it! ... but did some local hunting...found a nice bunch of shaggy manes that I dipped in breadcrumbs and deep fried...I just love those!!! they are so overlooked and perishable but worth the effort if you can get them home quickly and cook them before they turn to a liquidy mess ! ...I have also dried them... ground them up into a powder and used them in sauces but really the best way to do it is just run home and cook them I think... and deep fried with breading is my favorite! ... it reminds me of eating fried oysters but as much as I love oysters ..I love mushrooms even more! I also found a HUGE bunch of prince but they were right at the foot of a dog walking tree in our neighborhood ..blech I was disapointed in my fallen oyster mushroom tree not bearing any this spring usually every year I get at least a meals worth off it and this year ..nadda ...I will keep checking but the time has almost passed for them to pop out and there was not even a bud on the tree... I spent an evening holding someones head while they puked verpa's that was enough to turn me off of them ..I am all about risk..and will try almost any mushroom any time ..but really hate the idea of puking ..so with all the mushrooms out there I can eat with out risking it I will pass and you can have my share! I am glad you can enjoy them with out the awful effects

thank you so much! this is a wonderful list!

thank you so much you are wonderful! all these ideas makes me want more days for ths trip! we are so heading for that clothing optional beach! why not!

My husband and I are heading up to Vancouver Island for a badly needed break. We have been to Victoria a few times and up as far as Port Alberni... but this time we have five days and would love to meander up to Port Hardy and really see all we can of the island this time... we driving up and thinking tent camping 2 nights and lodge/hotel it the rest ... any suggestions of where to do either? it will be my husbands 50th bday so I would love to plan to have one really nice lavish dinner in Victoria ..any ideas? also what are the must see/do/eat's between Victoria and Port Hardy? I am looking forward to this road trip ..it has been ages since we have taken off and just enjoyed a care free week (we both work crazy jobs and are remodeling our home ..no rest!!!) the plan is to go mid June thanks so much in advance for your help

what type of food do you want to eat there are so many options!

any Hispanic, Middle Eastern, Easter or Western European or Asian market have very inexpensive and fresh herbs and spices ... there are a bunch of online sources but to be honest I have not ordered except from www.saffron.com I love to go buy them in stores

I just wanted to note the chorizo recipe in the book was very good ..I did add more chile than it says ..but I can not stop myself ...and used toasted whole cumin seeds instead of the ground ... I would post a pic but can not figure the image gullet out just yet... am making a green chile cheese dip made with lots of the chorizo to take to work tonight .... I also have some duck breast hanging to dry and bacon curing .. what a great book this is...so easy to follow ...so is this thread...wow such terrific info ... thanks!

"I have another semi-Sourdough related question. Is it okay to let the bread rise in the same KitchenAid metal bowl you kneaded the dough in? I have heard that metal is not the best place to do such rising, however, some recipes make no mention of changing bowls. " That one I know the answer to ..YES the stainless bowl you kneaded in is fine to use for rising at least it works for me quite well ... I am doing some loaves this week and I want to tell you my last efforts that I did not get to post about actually came out nicely ...I had uneven holes and wonderful flavor...my loaves are still more than "Rustic" looking ..but I am getting there!!! Glennbech I love that you say this!! "It's important to minimize ones losses and frustratons :-)" perfect!!! I may have to apply this in many aspects of my life ...I will post the results of this weeks bread adventure ...you guys are remarkable and honestly I can not give up until I get this perfectly right!!!

yummm I want one of those please!!!! I am starved at work and wishing I could have some of these snacks!!! there is nothing here to eat!!!

hey I think it is a waste if you shoot him and use him for nutrients ..sounds to me like he is very useful for spray painting ..and since I hate that particular project I say just pen him up somewhere with the paint and take advantage of his usefullness

holding the dough before you roll it out ..is not a problem at all it holds just fine..I have never been able to pre roll the breads out in advance of more than an hour or so with very good results .. I am sorry even at fairs I have gone to in New Mexico they have someone rolling away while some one fries the dough ..it just turns out the best that way I am afraid . it doesn't mean it can not be done I just have no idea how to get the fresh puffy results you get when you roll them as you need them

I would say let it grow ..ask him to please not do that again ....and then eat the new shoots of it ..chances are you and the plant ...should be fine ...I dont think the mist of the paint would go systemic in the plant ..I just would not eat the growth on the plant now ..I would wait for new stuff to come...then snip that off for cooking ect....I worry more what is in the soil affecting what you eat ...