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kayb

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  1. Superb vacation so far! Thanks so much for taking us along. I was ready for a good vacation.
  2. My garden has about given up the ghost. As I never got the lettuce/radish/carrot bed cleared and replanted with later stuff, that all went to seed; Ill be pulling the old plants out, piling them up, and covering the soil with compost and straw and then probably covering the entire bed with landscape fabric for the winter. Ditto the cabbage/crucifer bed. Brussels sprouts never bore fruit, but the broccoli and cauliflower was good. Cabbages took FOREVER to mature, so I was late emptying that bed and never got it replanted either. Tomatoes, which went in pretty early, are almost completely through. Reasonable crop. Asparagus has sprouted a marvelous bed of ferns. Hoping to be able to harvest a bit next spring early. I think it's going to be one bed of tomatoes, another bed of Roma tomatoes to make sauce, and the bed of lettuce, etc., can go into late tomatoes, next year.
  3. Well, I'll be damned. Another solution looking for a problem.
  4. kayb

    RIP member IowaDee

    A fitting tribute to a good person.
  5. A friend told me today she had acquired an "Instant Pod," a creature made by Instant Pot that makes coffee with Keurig pods and espresso from Nespresso pods. Anybody heard of such? I accused her of hallucinating it. My kids have a Nespresso. It does make a reasonably decent cup of coffee. Espresso. Whatever.
  6. No, I don't seed. I slice the Romas crossways, cherry or grape tomatoes in halves or quarters, depending on size, sprinkle with salt, drizzle with olive oil, and go. Have taken a flyer at drying herbs (sage), and it seemed to work OK. On the tomatoes, if I'm doing a lot, as I slice I lay on paper towel covered racks and salt them there, to let them drain a bit, then move to the dehydrator trays. On my cheapie Ambiano, a round plastic model, I think it may have taken between 24 and 36 hours. Don't recall how long the herbs took. Never tried. I've soaked chickpeas, then dried off with a towel, tossed in olive oil and seasoned, and roasted them (200 or so for 3-4 hours), though. Nice snack.
  7. Theoretically. I opted in to the "alert me to delivery" option, or whatever it is. It worked for a while. Then it didn't. One day my son-in-law had called me for some reason. Before we hung up, he said, "Oh, by the way, you have an Amazon package on your porch." "Huh?" I replied. Seems Amazon has been sending him text messages regarding my deliveries, oh, since about the time they stopped sending them to me. The only rationale I can find for this is that I have his address (but not his cell number) in my Amazon account list of shipping addresses, so if I order something for one of them, I can just have it sent straight to them. I'm not certain where they acquired his cell number. Or why the messages go to him and not my daughter. Go figger.
  8. No, I don't. I usually wind up just eating them out of hand or tossing them in a salad, so the skin isn't problematic. If I were adding to a tomato sauce, I'd probably blitz it in the blender or food processor first to deal with the skins.
  9. kayb

    2021 Farmers' Markets

    Spending much of this week with Child B helping her get her new house organized. She is about 10 minutes from the Agricenter, which houses Memphis/Shelby County's big farmers market. Monday-Saturday, 8-5:30. I obviously had to go. I am now super jealous of the child, who does not cook, living that near a superb market. I suspect the Friday-Saturday vendor list is even larger.
  10. Got to be the most popular feet on the planet. Tell him welcome back for me. He was missed (you, too!).
  11. Figs. Figs, figs, figs, figs, and more figs. Three pints of pickled figs (never tried 'em before, didn't have a recipe, but hey, they pickle peaches, so why not figs?). A pint of figs in brandy. What looks like it'll be 4-6 pints and 10-12 half-pints of fig jam. That from about 2 1/2 gallons of the fresh variety. Brown figs, quite small. Didn't seem like they had a lot of flavor. Oh, well, cooking down to jam consistency forgives a multitude of sins.
  12. We got a BIG liquor store in the next county.
  13. Just adding, you must have a nice tan!
  14. Come on down. I expect there's plenty for you, too. Course, you'd probably have to do the preserving at my house. Not sure fresh figs, even on ice, would make the ride back to Kansas. So just come a stay a few days. I got wine and a guest room.
  15. Dammit! You made me spit water all over the keyboard!
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