heidih

@Shelby Oh I totally get you on dust in the air. Don't risk it. Thanks for that shot. Your Mennonite comment with the kids reminds me of an interview Ed Levine (Serious Eats) did with Rodney Scott the South Carolina whole hog BBQ master about growing up on the farm. Tobacco? Great story. Ddad putting him up in tractor at very young age. He could not reach pedal or gear shift but he learned to drive the row straight. Dad would meet him on other end andg et him turned as needed to keep on going. Those farm kids learn a lot of early significant lessons.

Any pics? Field, machinery, process?

Ha! My constant sweet doughs were mostly in my late teens and early 20s (I'm 64) -NOBODY was discussing osmotolerant yeast in cookbooks and no internet then. It was when you could still get fresh yeast cakes in the grocery store and I used both that and dry as available. I did spend time with longtime home bakers like by great grandma and grandma whose skills were honed in post WW2 Europe. We complain about supply chain issues now - they would laugh hard at us.. As with much cooking you get a "feel for it". - as emphasized in the posts about learning to feel your dough. My bread board that grandpa made oh so long ago for us ladies. It has a back edge and the front lips over the counter. Approx 2' x 3'

When I used to do a lot of sweet doughs I learned that the salt balance was often the tipping flavor point. Too little and you get an unbalanced flat taste.

Yes it freezes well for me as it is tough and the cell walls don't go mush. As to the blasted agapanthus - I've never had it stop blooming. On a food note it is a major snail attractant for those that like DIY escargot.

My ex used to take clients to the Stinking Rose. Puts everyone on a level stinky field. They tended to really enjoy it. Even desserts and drinks are garlic. https://thestinkingrose.com/bh/

You might experiment with the Greek popular one. Uses instant Nescafe but can be done with instant espresso if you like it deeper flavored https://www.mygreekdish.com/recipe/greek-frappe-coffee-recipe-iced-coffee/ https://www.target.com/p/medaglia-d-oro-espresso-instant-dark-roast-coffee-2oz

Lovely assortment. The chipotle apple slaw intrigues me. A rough recipe?

@blue_dolphin your posted selections are always interesting but the best part is that you cook from them and show and describe to us how the recipes work out. Thanks for your efforts!

In my culture kids were always dragged to weddings. The Jordan Almonds in the mesh bags the only highlight which we'd pilfer from tables if it looked like they'd been left behind. Don't think we liked the taste really (stale) but eating coating off was something to do. confusing when we studied Jordan in elementary school. No mention of them in the texts.

I did end up making a nice cornbread with summer squash shreds and minced cilantro. Comfort food I needed.

I think you are hotter than me. I've been in 60's all day - grateful for sure.

Thought of it but don't have molasses either, Very very limited pantry here.

2 in one morning. Not disasters but annoying. My plan was to make chocolate chip cookies for the guards and firemen which I do a couple times a year. When I made them last week for my son my niece helped - she portions beautifully and is better with the hot pans out of oven. Plus she could do the deliveries. Got everything lined up, butter softening, and then looked at my brown sugar container - NOPE - not enough. Put that all away and got all lined up for no-knead bread. Then looked in freezer - absolutely no room for the extra loaves. Put all that away. Just frustrating.

Yes - while herself nekkid. She'd posted originally as if her dogs were not worthy of eG Dinner

Ya with the current Julia in the media the auction house sounds worth a consult. They don't like to make hoopla if they don't think it will succeed so they'd be likely to give honest assessment.

Couple questions: -have you long been a coffee aficionado? - do you have to continually keep after the invasives? - were you easily able to find labor who know coffee? That is a LOT of work. Satisfying and exciting I imagine.

Yes and I am a fan of supporting Independent Garden Centers (verus big box stores). They generally have trained employees who can guide you, are familiar with the locale, and often have no or low cost classes.

So a nice full meal. Sounds good to me.

Any yet we still have no idea how you served them - buns, toppings, nekkid?

Its a big world - where in it do you liove? @chromedome makes excellent points

Yes - fascinating perspective - thanks! Your writing as always paints a vivid picture.

@Nancy in Pátzcuaro up here when we think of Nyarit we think our local Coni's https://coniseafood.com/menu esp the Pescado Zarandeado / 30 minutes* Grilled snook w/ salt & house sauce, served w/ caramelized onion & tortillas (sourced from Nayarit) Your Mexico adventures sound like a lot of fun

Beautiiful. And next time when you hack them back - try some grape leaves. https://forums.egullet.org/topic/132868-young-grape-leaves/