I recently struck on a super, but simple combination that might do well with this.

Sun Dried Tomatos and a type Crushed Chilis. These are the same chilis that you use to make chili powder, but here in CA, you can get different regional types, Californian, New Mexican, etc. The crushed chilis I speak of come in a bottle and look like a darker form of crushed red pepper. Unlike normal chili powder which is brownish, these have a lot of red to them, but are darker than red pepper and have a almost smoky taste. The combination with Sun Dried Tomato, diced fine, is awsome. I made a pizza with sundried tomato and sprinkled on the crushed chilis and it was marvellous.

Thanks so much for the idea? Am an "EX" Californian having lived most of my life on a ranch in the corner of Mexico-California & Arizona. People ask me what I miss about Claifornia (Been here 20+ years.) GOOD CHEAP PRODUCE!!!
Hope you and all of those you care about were spared by the fires? I had several life-long friends lose their homes in Ramona-Poway and Jamul. Seems like I spent some ortion of every year helping my dad move livestock out of harms way from the Santa Ana driven winds. It is one of the best things about Wyoming! Anyway, the dried tomato pasta recipe is really terrific!

This sounds wonderful as a speedy meal. Thank you for sharing it. (Hmmn, maybe use leftover turkey in lieu of the chicken breast?)

Carol

Turkey would probably be just as good. I have another friend who used shrimp and said it was wonderful. Two in my family are allergic so I can't try it. I would suspect you could probably substitute any meat. And you are right, this is a really quick yet elegant-looking meal.

Are the sun dried tomatoes in oil a commercial product or something that you make?

Your recipe sounds wonderful! No turkey substitute for me. I'm alergic to store-bought, but not the wild turkey.

Come out to my back yead and you will usually see several wild turkeys feeding on my bird seed. The other day, I was only about 8 feet from one and it gave me a dirty look as it called its friends next door. Nearby is a real turkey farm, but the guy charges about $5 a pound for boneless skinless breast. Even for that, its frozen, which isn't the same as fresh.

Recently, I read a news story about unusually high numbers of wild turkies in MA. Apparently, they have started becoming a problem, even to the point of nipping at people.

I wonder if you are in that area and your Turkey Farm neighbor lost some of his stock one fine day?

These wild ones are black and his are all white. They do fly, not very far or high, but they sure can be a problem. Some towns, even though they are supposed to be protected, said that they will look the other way if someone does kill a wild one, so it probably is a problem. I have heard that on the cape, there are even more of them in neighborhoods. I see the same cluster of 4-5 though, and thought there would be more this year, compared to last. It may be that raccoons are getting to some. Its more of a problem with Canadian geese every year at nesting time, they can stop traffic on a highway, guiding their babies across the roads, and polluting our ponds. The turkeys I see have been traveling between 3 different town lines and prefer wooded areas.

john__showme__usa
I just finished drying the last of 200 pounds of tomatoes that I grow. 16 different varieties that have been chosen primarily for their drying superiority (most also have few if any seeds.). They are sliced and soaked in a red wine and herb mixture before drying. Each and every one of our friends and family gets a quart in olive oil with an accompanying sun dried tomato recipe decorative booklet that I make and hang on nice ribbon around the top of the quart jars. (I hunt for and try about 25 new sun-dried tomato recipes every year.) Truly, a labor of love that my family and friends look forward to each year. I think this more reflects the true meaning of Christmas. If you have not dried your own you are really missing a treat! I have both a commercial, stainless steel 15 shelve dehydrator and a huge solar dehydrator both of which allow me to dry large quantities at one time. Indoor drying means my house smells pretty much continuosly like an Italian restaurant!

> They are sliced and soaked in a red wine and herb mixture before drying.

Now that sounds good! I dry some tomatoes each year too, but don't dare store them in oil. My chile-head friends in Europe do that with peppers. The variety I dry is Sungold. Just cut them in half, sprinkle some Creole seasoning on them, dry at 125 to 130° & refrigerate or freeze. Not wanting to ramble too far off topic, but I would like to know about your solar dehydrator. A good friend of mine runs a solar energy plant in California and would be interested too. Any pictures? Care to share what the herb mixture is?

John

John, you can store safely store dried tomatoes in oil as long as the dried tomatoes are acidified.

Take a look at this document from UC Davis that outlines one procedure. You'll have to scroll a ways down to the section "THE U. C. DAVIS METHOD FOR PACKING DRIED TOMATOES IN OIL." UC Davis also has a number of other documents online that discuss issues with a wide variety of oil infusions.

Carol

Here is a link that might be useful: Dried Tomatoes in Oil

John, If you want to give me your real email, I can send you the plans in PDF format. I bought them off Ebay. I should have mentioned I guess that my sun-dried tomatoes in oil are stored in the refrigerator until I give them as gifts. On each jar I write "Refrigerate" with paint pen on top so receivers do not forget. I also use the above mentioned recommendation for acidifying.

"SECRET HERBS" LOL I grow all my own so use a mixture of equal parts (except Italian flat leaved parsley which is a little over-bearing) Oregano, Basil, Garlic Chives, Italian Flat Leaved Parsley and garlic powder. After slicing, I soak them in Merlot and herb mixure for 24 hours. Prior to the soaking, I bring the Merlot mixture to a boil and then simmer for 20 minutes (I would think you could use red or white of your choice.) Before drying I use Coarse Kosher salt sprinkled on them. I do have several friends who can't have the salt so I do dry some with no salt added. All gift receivers tell me that they use their jars up pretty fast so long-term storage is not really a problem. My own personal supply I just place what I need in olive oil a couple days before I wish to use them and refigerate. Mary

> John, If you want to give me your real email, I can send you the plans in PDF format.

Mary,

I would appreciate that very much. Click here to email me

Thanks!
JohnT

That sounds like a fantastic recipe - made a copy of it.

As Readinglady mentions the turkey idea sounds good too. Our small family has trouble finishing left-over turkey - but I think I will buy a Butterball and have the meatman man cut it in two pieces. The large ones have a lot more flavor - but I decided to can half and roast half. Best of both worlds.

By past experience, the larger fowls are better for pressure canning - more flavor. The fryers don't have much flavor.

We see wild turkeys in the mountain areas of Julian whenever we pass through. Don't know how the recent fires there affected them. There are quite a few deer that we see in that area when passing through also.

I like to sun dry tomatoes too - whenever there is enough sun at ripening time. Also did quite a few peppers that way too. But at best - weather permitting, it is iffy.

Last week, I dried some banana chips - dipped them in lime juice and honey, drained, and spread onto a stainless steel oven rack placed over a drain pan. These were oven dried, and as my oven only goes down to 170 degrees, had to leave the door propped open about an inch with a pad.

They were turned once and then I froze them in a half-pint freezer container. Taste fine.

Bejay

Turkey pies are made with my left overs. Not only the meat, but the extra gravy (I use the FreezerFlo starch as it holds up well in the gravy). I make pie shells by using aluminium foil au grautin pans and line them with pie crust. The filling is the meat cut up, with some vegetables like potato, carrot, celery, peas, stringbeans, and any other favorites. Fill each shell, then cover with crust and crimp the edges. Then cut a small vent hole in the top center. They get refrigerated and then I seal each in 8 inch Food Saver bags, then into the freezer. A meal for two or a hearty meal for one. I also use some frozen veggies, like corn and peas that are stirred into the filling. The frozen veggies thaw slightly, but are fine refrozen again. Last year, the leftovers made 9 pies. They take an hour to bake in my toaster oven. Because its small and the heat element is right above them, I place a sheet of foil on top beforehand. The last few minues, I remove the foil so the top can brown.

bejay9_10 Does Julian still have the wonderful bakery? I imagine even that area of San Diego county has grown since I was there 27 years ago. I spent many days riding and camping in the Cuyamacas and I actually lived in Alpine for about 5 years. I know that poor Julian was besieged every time (a rare occurence) that it snowed as all the flatlanders headed there at once to show their kids "The Snow"!! Alas, I miss the California of my youth but it is long gone.

brokenbar -

Yes- Dudley's Bakery - I think you mean, which is actually in Santa Isabel - just a few miles before you get to Julian. However, Julian has a pie store (apple) that folks like to rave about.

On a recent trip to the desert, I stopped in Julian (candy store) and the owner said by some miracle, the winds shifted and missed Julian.

The town of Ramona was not as lucky - severe devastation on the outskirts - many homes lost and the folks there are now drinking bottled water as the supply was used to fight the fires.

The snow still falls in Julian usually - and lots of flatlander kids are introduced to it each winter.

Unfortunately, because of the high gas prices, and recent fire damage - many of the favorite visiting spots are feeling the shortages of tourists.

The development has been so accelerated in recent years, because of high real estate prices near the coast. This, too, has contributed to the difficulties in the backcountry. Folks build homes in the dry rural areas - and become victims of the Santa Ana fire storms.

The last one was so severe - that it almost reached the coast - we were ready to evacuate.

Hopefully, we all will be more prepared the next time. It is a shame that some restrictions are not placed on new growth - and immigration issues.

Bejay

bejay9_10, Sadly, I had 2 life-long friends that lost their homes, one in Ramona and one in Poway. Growing up, I remember my Dad hauling livestock for folks every fall during the Santa Ana season. I actually grew up on ranch in the corner of Mexico, Calif. & Arizona. All my agriculture family have relocated to Montana and Wyoming which is where many of them started out originally, so many years ago. Land is just too valuable in California to run cows on. I read recently that California is losing 15% of its agriculture land to housing each year. Someone here said that they did not care what happened to California but we all should care. We all "eat" off that state 6 months out of the year. I cannot blame farmers/ranchers 'tho. They can sell their land to developers and earn more than they could in 2 lifetimes of farming/ranching. As I said, I really miss the California of my youth. It was all wide-open spaces then and you could get on your horse and ride forever. Wyoming is fortunate to have only 500,000 people in the whole state, a statistic that has remained the same for 5 census. Yet, even here, we are begining to see "tract Housing" in the more urban areas (We only have one...Cheyenne. LOL) And I know you all think we live in one big blizzard for 8 months but actually, I am in the far north, just inside the Montana/Wyoming border. We are surrounded by mountains on 3 sides (Big Horn's, Pryor's & Absaroka's) and go most of the winter with no snow on the ground. Huge agriculture area here: cows, Sheep, Sugar Beets, Barley (For Coors & Budweiser) and fabulous Alfalfa hay. I usually average 150 days growing season. After I read your post I remembered that the Bakery was not in Julian but Santa Isabel. They had GREAT bread. Have a great Thanksgiving! Mary