Can u give a Hummer too much sugar??
lori68
15 years ago
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lori68
15 years agolast modified: 9 years agombuckmaster
15 years agolast modified: 9 years agoRelated Discussions
Too much mousakka - can I can?
Comments (17)I wish I had a recipe for the mousakka, but I really just have a list of ingredients and my taste buds. :) Start with however much eggplant you have, and slice it thick (1/2 inch or more). Cook the eggplant (I like to grill it, for maximum flavor, but baking or even frying would work, if you can handle it in quantity) While the eggplant finishes up, I put about a quarter as much onion in a big pot with an equal amount of garlic (I like garlic) and cook them till they are translucent. I soak a smoked chili pepper (poblano in this case) in a cup of hot water for a few minutes, julienne it, and add it with the water along with allspice, a few cinnamon sticks, salt to taste and a good pour of pomegranate molasses. Chop the cooked eggplant into rough cubes, toss that in with a can of chickpeas and tomatoes - if whole, you'll need some more water, if canned, add the juice. This procedure works equally well for a small pot for dinner, or in my case, a full stock pot for freezing. It even works without the pomegranate, but it'll be a completely different dish. I once used preserved lemons (lemons cut into quarters and packed in salt and their own juice for two weeks, rinse and discard pulp and pith) and it was excellent. Now, those peaches... I won't just give a recipe there, either, because the memory is too rich to spoil that way. Instead, you get a story. :) Gram's peaches always started with the ones on the ground under the two massive trees in the front yard, right by the American chestnut that was supposed to be extinct. Any ones not fallen on their own weren't ready, and the ones on the tree made the yard pretty, she'd say. We'd collect them by the hundreds right at the peak, us kids eating ourselves sick in the process. We hauled them inside and cut out any bad parts or bugs (these castoff went straight to the chicken coop, and it seemed like there were five times as many eggs the next week because of those happy chickens) An adult would dip the peaches into a big pot of boiling water and then drop them onto newspaper on the table, where us kids would play "hot potato" with it until we slipped the skins off and split it down the center. Too often, at this point, we'd eat ourselves sick again. Once the dipping was done, and the peaches halved and pitted, most of the pot water was poured off (along with any twigs, leaves, bugs, etc) and gram would mix brown sugar from a big sack, a lemon squeezed and tossed in, and the holiest thing in her kitchen - a vanilla bean, stored in bourbon and "straight from from madagascar" - we'd always play risk later that night, to complete our history lesson. Once the brew tasted right, the jars were brought up from the basement and cleaned with a bottle brush (we kids always seemed to be absent for this part, but not far away) and each big jar got filled to the brim with peach halves, half of a vanilla bean, and ladled with syrup near the top. They were capped off with new rubber gaskets and the glass top (this was a long time ago, before anyone trusted those "flimsy" metal topped jars) and clipped shut. There were a few zinc-capped screw ons, but I guess those were more expensive. Other than that lemon, there was no citric acid added - we preferred them to get brown and musky - it was a big part of the appeal of those peaches. After a water bath (confirmed with visual inspections to ensure the air had been pushed out), they were left to set up in the dark, cool basement. This particular bumper crop batch (I'm remembering back to 1975 or so, and it still thrills me), the peaches were exceptionally sweet, the vanilla astounding, the peaches just the right kind of brown, over sixty jars went into storage and we were enjoying them into the 80's, not only after the harvest, but even after the tree stopped producing. I still can't eat corn flakes without thinking about them. Soon after we put those up, the tree stop producing, as I said, and grampa passed away, and gram seemed to stop canning altogether - we started eating less of our own food and more and more from the store that opened nearby. My gram and the peaches have both been gone for ages now, but I'll remember that day forever - and now, thanks to gardenweb, maybe you all will, too....See MoreConfused about sugar water for hummers
Comments (7)Karen As far the water is concerned I also have a water softener and I use that water for the hummers. If your tap water tasts ok to you, is palatable then use it. Where I lived before I had hard water and it would almost make you throw up , but my water from the tap now is very drinkable. As far as the sugar is concerned there has been much discussion on the subject. I have done a lot of searching on the net and different forums and some people have said their hummers drink the beet sugar no problem and others have said they prefer the cane sugar better. My preference would be the "white cane granulated sugar" mainly because thats what I was raised on. Its a good bet if it doesnt say cane on the package that its beet sugar and if it says it comes from michagan sugar co. you can bet on it that its beet for they are a major producer of beet sugar. In this state one of the biggest brands of sugar is Domino which what I usually get, that is "Domino white graulated sugar" although on the package it says "premium pure cane granulated" hope this helps....See MoreWhen should i give up on my sugar snap peas?
Comments (10)Mine are going crazy with blooms right now, and we've been harvesting for a little over a week. So far the harvest hasn't been huge, but it has been steady. They seemed to stall on those days our high temps were in the 93-98 degree range, but now that it is a little cooler here, they are a little happier and putting out new growth and tons of blooms. I think the rain we got, which only was a half-inch, pleased them greatly. I'm hoping this week's cold front makes them even more happy. At least our sugar snap peas aren't being hailed upon, flooded or being hit by tornadoes. As long as they are still alive and rain is falling, I think they'll keep producing for a while. The wind today did beat the crap out of them. Kim, I always freeze some, but only about 1 year out of 3 do I put tons and tons of them in the freezer. Tim was out of town on business most of last week, so I didn't even pick them and take them into the house. I just picked them and munched on them while working in the garden---instant, garden-fresh fast food. In the fall, you'll probably need row cover to keep them happy long enough to produce. While they tolerate very cold temperatures, if the cold temps hit while they are blooming or about to bloom, those cold temperatures can knock the blooms right off the plants. I don't cover them up at night unless we're expecting temperatures below the mid-20s. Sometimes we get a night or two like that in late Sept or early Oct, but it is more common to get them in November. If you want to grow a variety that doesn't need to be trellised, I grew Cascadia two years ago and Sugar Lace last year, and both of them produced tons and tons of peas----more than my Super Sugar Snaps or Sugar Snaps growing on trellises were able to produce. Because we've already had high temps here hit 98 degrees a couple of times and 93-95 more often than I can believe for May, I am worrying that the green beans won't begin blooming early enough to avoid heat-related blossom drop. Instead of succession sowing some more green beans, I'm going to plant an enormous number of southern peas instead because the heat can't stop them from producing. My mind has moved beyond the warm-season crops to the hot-season crops because it seems like we have gone from the cool season to the hot season in a very brief period of time. My short day onions are bulbing up. It always happens at this time of the year, and it always catches me by surprise. I have to count backwards from now to the time I planted them, realize it is time for them to start bulbing up and say "okay, this is normal". All the cool-season plants I planted are doing better than the sugar snap peas, but that is not unusual. They are the most finicky when it comes to having 32 degree temperatures one morning and then 98 degree temperatures a day or two later. They don't like those crazy temperature swings. I get the best sugar snap pea harvest when we consistently stay cool and moist. This year cannot, by any stretch of the imagination, be described as cool and moist---hence the sugar snap pea behavior....See MoreIs 20' wide too much for my U shaped kitchen?
Comments (67)One of our most fabulous layout experts, Rhome410, is great with zone layout. You've gotten some good advice here already from Liriodendron and oldtimecarpenter, but you might want to check out Rhome's blog. I'll link to her post about her kitchen and how its set up with zones. She also answers questions and you can email through her blog. She's busy with her 10 kids, construction project, and a DH's surgery this summer so hasn't checked in much. I know that she, too, would give you kindly advice to rework your appliance layout. Buehl is also great at explaining work zones, but I don't see her much anymore. I think she has some good info on the 'New to Kitchens' thread (usually on page 1) on zones. If you still have questions after all that reading, try posting a separate thread specifically titled to get guidance on zone setups. The title of this thread seems to indicate more about kitchen size than zones. My kitchen would have been a layout mess if not for the advice I received here from Rhome, Buehl, Lascatx, Bmorepanic, and so many others. After hundreds (not kidding) of hand drawn layouts (after the help of our house designer/draftsperson who I thought would have known better), I finally found one with zones in the right place. I've been using my kitchen for more than seven months, and its truly wonderful to work in. Sure, I could have gotten by with an OK layout, but when you've got a great one your kitchen is so easy to use because everything is exactly where it should be without walking all over the place and crossing zones. I encourage you to keep working to improve your layout. Here is a link that might be useful: Rhome's blog post on her kitchen zones...See Morephloxmom
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