ElainaA

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About ElainaA

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    Virgil, NY

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  1. @kayb @HungryChris I have always started my lettuce directly in the ground. Lettuce germinates so quickly in cool soil and grows so quickly that in a couple of weeks I am harvesting baby lettuce for salad and thus thinning the rows.And I grow A LOT of lettuce. Is there a reason that I am not aware of for starting it inside? I only start a few things inside - tomatoes, basil, radicchio, this year artichokes. Everything else goes directly into the garden once the soil is warm enough I often see flats of lettuce seedlings at garden centers. They usually look ready to harvest for salad. I always wonder why anyone would buy them to put in the ground.
  2. Dinner 2017 (Part 3)

    Kalpudding - a Swedish dish that I had never heard of, from a NYTimes recipe of a few weeks ago. Basically caramelized cabbage on top of a meatloaf (which is pretty much invisible in the picture). The cabbage is caramelized then poured over the uncooked meatloaf and they are baked together. What is not is the picture (because I almost forgot it) is the cranberry mostarda served with it. The recipe called for a sauce made from lingonberry preserves - not available in this rural area. I consulted Prof. Google and found that cranberries are a recommended substitute for lingonberries - and I happened to have one more jar of the mostarda I made last fall. The mostarda was really necessary. The meatloaf on its own was rather bland - it really needed more seasoning. Served with garlic mashed potatoes and asparagus.
  3. Dinner 2017 (Part 3)

    I look away from this thread for a few days and have 3-4 pages of gorgeous meals to look through. So many beautiful things! I haven't been posting much but i have been taking pictures so i have so backlog. Last night: Pork chops marinated in cider and some spices then grilled (it was grill weather for the first time in months ) over creamed leeks and topped with apples sautéed with some sugar, flambeed in brandy and then simmered in cider. With roasted potatoes and a salad. Kreatopita and salad with feta and olives. CI's Tuscan bean stew - the variation with sausage and cabbage rather than pancetta and kale. My husband calls this "shovel food" because it tastes so good and satisfying that you just keep shoveling it in.
  4. Dinner 2017 (Part 2)

    Really gorgeous meals everyone!! I roasted a chicken a few nights ago. I didn't take pictures of that meal (super simple: roast chicken with tomato chutney, roast potato, salad) but there was enough left over for two more dinners: Chicken, onions and tomatoes with cumin, chili powder (should have been fresh chili peppers but I didn't have any), Served with rice and a salad. Pasta with chicken,mushrooms, red, yellow and green peppers. (I am one of those who really like peppers of all colors.) And salad. Ran out of chicken last night. There is a pork chop under the shallots and balsamic sauce. Also mashed squash with toasted walnuts. Do I need to mention that there was a salad?
  5. I agree. My parents' garden was fenced with 2 electric wires - one about 6" above ground level for the woodchucks and rabbits and a second at about 5-6' for deer. It worked. Unfortunately my garden is way too far from any power source to install an electric fence without major landscape disruption and cost. We have always relied on canine power, which was very effective. Sadly, that is aging.
  6. Dinner 2017 (Part 2)

    Thanks for all the suggestions. Since my husband really liked this and also since I have several steelhead trout fillets in the freezer (they have quite suddenly started showing up at our local Price Chopper) I will certainly repeat the fish if not exactly the whole meal. I would probably try a pinot noir or gamay - or ask my husband to choose.
  7. Dinner 2017 (Part 2)

    Actually that depends. I am by no means a wine expert but I have done some reading on this. My favorite comment that I found is "Sommelier and restaurateur Paul Grieco of New York wine bar Terroir and restaurant Hearth believes the red-with-meat and white-with-fish rule is severely outdated. “The last time this expression held true, Nixon was still in the White House. Everything is up for grabs these days, except for the supremacy of Riesling,” he told Serious Eats" (http://www.huffingtonpost.com/2014/05/30/red-wine-and-fish_n_5412005.html) (I would disagree on the supremacy of Riesling. In my opinion possibly very good but hardly supreme.) The basic guidelines are that meaty fish - such as salmon and steelhead trout , which is more similar to salmon than to other types of trout, work well with reds depending on how they are prepared - roasted or broiled dishes being ones that can go well with red wines. I do think you are correct in suggesting a more acidic wine -but I would probably stick with red.
  8. Dinner 2017 (Part 2)

    Steel head trout baked then finished under the broiler, with maple/soy sauce glaze. Beets steam-roasted in the CSO. Soubise rice (is that redundant?) - Julia Child's recipe. My husband really liked this meal and tried - and failed - to come up with an appropriate wine to pair with it. (We ended up with our usual Two Vines Cab-Sauv.) So he asked me to ask all of you for suggestions. Which, of course, we will try out. I'm always up for trying a different wine. Maybe several different wines.....
  9. @kayb At the third week of March my garden is usually still buried in snow! That's just about when I start my tomatoes inside so they can go out around Memorial Day. Sometimes I really hate my growing zone. I'd be interesting in what you will be growing. A fence to the ground will keep rabbits out but if you have woodchucks you might want to bury it at least 3-4", angled out. I thought my fence was fine until I lost all my peas and most of the lettuce in a single night. The woodchucks dug right under the fence. We dug a trench, added a strip of fencing at the bottom and buried it. This year we may have to extend the fence up as Fanny now simply watches the deer grazing in the meadow rather than scaring them away. I really don't want to plant a dinner buffet for critters.
  10. @HungryChris You inspire me. I haven't made pickled mushrooms in years. I think I need to. Now.
  11. Baby artichoke plants. I'll eventually thin them to one to a pot. @KennethT I am following your posts with fascination and incomprehension. I called in my plumber/mechanical contractor husband to explain - now he is following them too. I hope you will post pictures of the final structure.
  12. Dinner 2017 (Part 2)

    A somewhat over done chicken thigh, done in the CSO, with quinoa, black beans (the very last of the coco noir from last summer's garden ), tomato, scallions and corn. Almost the last of last summer's corn too. Unstuffed cabbage (a Mark Bittman recipe from an old NYTimes magazine) over rice. With salad.
  13. I find the blanket 'hatred' of the customers very disquieting. If, as the OP says, he is no longer working in the restaurant business, I think that is a good thing. I worked as a waitress in several restaurants for quite a few years - none of the wait staff in the restaurants where I worked had this attitude and if the kitchen staff did they hid it well. Sure, there were obnoxious customers and we all complained about them. But they certainly were a minority. And, as a customer, I have had more than a few obnoxious servers. Also, obnoxious receptionists in doctor's offices, obnoxious students when I was teaching, obnoxious store clerks - etc.,etc. etc. There are obnoxious people everywhere. To focus completely on them and ignore the others - who are cooperative, possibly friendly and, at the least, completely neutral, is a really negative and unhealthy attitude.
  14. Dinner 2017 (Part 2)

    Normally Sunday is my main shopping day but yesterday I looked out the window and decided to stay home. There was a pork tenderloin in the freezer that I seasoned (salt, pepper, coriander) seared and then roasted. Served with a Marsala sauce. I also had peas in the freezer that i cooked with shallots and garlic. I had a whole 'sweet meat Oregon homestead' squash given to me by a friend (we grow different varieties and trade). I roasted half of it and mashed it with orange juice, ginger, a little brown sugar and salt and pepper. I liked the squash a lot - good flavor and a smaller than usual cavity - so more to eat - so I saved some seeds to plant this summer. o day is actually worse than yesterday so still no grocery shopping. I'm going to have to dig around in the pantry and freezer for tonight's dinner.
  15. All the seed catalogs and websites list artichokes as either annuals (in zone 6 or lower) or perennials (in zone 7 or higher.) Here is what Territorial says about the variety I am growing: Thornless, meaty and astoundingly productive, Emerald has everything an artichoke lover could ask for and more. At our trial farm each plant produced about a dozen flowers the first year from seed. Many varieties have been developed for annual fruit production. All the varieties offered by Johnny's, Territorial and Pinetree will (or at least, are bred to) produce the first year from seed.