Please share your favorite hot pads
12 years ago
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Please share your favorite online decorating stores...
Comments (18)I totally second (or is it third?) 1st dibs -- got some great lighting from them as well as a beautiful 18th c. bureau and two 18th c. semainiers. I also am fond of Vivre -- my all-time favorite coasters I found there. (no longer available, otherwise I'd link them) And I lovelovelove Ruzzetti & Gow for bibelots -- I find lots of gifts (to give) there, as well as at Etsy. I also like Source Perrier (which was already mentioned above), although I think they are reasonably priced. I've been really impressed with the quality of everything I've purchased there. I'm not a big clothes shopper (girlfriends of mine seem to live to go to Neiman's -- pas moi!), but get me going on stuff for the house and I'm in danger. Ouch!...See MoreThis year's favorite "new to you" varieties. Please Share Yours!
Comments (15)Every year is a new year for me.. right now I'm in the middle of a 6 year rotation of a lot of seeds to try out. Last year was orange tomatoes- Juanne Flamme was the hands down winner among a lot of orange tomatoes. This year is whites and container kinds. It's still a bit up in the air about the number one, but leading in the pick is Snow White cherry. Super hardy plant, prolific, and the first cherry in ages that has captured the whole family's attention for tomato goodness in a little package. All the rest of the tomatoes just sit and wait for me to preserve in various ways. But I can pick a quart a day of Snow Whites and they disappear within hours for fresh eating on. Good thing the two plants I have growing can keep up with the few quarts a week habit we have for snacking on this tasty tomato. Dwarf Wild Fred is in the running too- for all that I tend to grow only heirlooms, this is a newer container black (or rather a zebra stripe of deep red and green with a plum heart), that is worth seed saving for another years growth. Very tasty, grows well with a good habit. Totem is the red of choice for this years containers- compact, grows strong and well, and darn fine and tasty red tomatoes for small slicing, canning, dehydrating, or saucing up. If you only have a tiny space- go for this one. Silvery Fir Tree pretty much sucked in production- that might be because almost every fruit produced got snacked on by critters before I could get to it.. But it was the hands down winner for ultra beautiful foliage to the extent that I would grow this tomato in my flower garden for just it's lovely foliage. One billion percent a must for ornamental gardeners. I have around 16-18 kinds of tomatoes in the garden this year.... if I had to only choose one for seed saving, I would have to choose Snow White....See MoreEggplant - please share your favorite way to cook it
Comments (48)I looked at some recipes for baked eggplant rounds and combined a few of them to come up with this composite recipe, which I made yesterday: Baked Eggplant 2 pounds small to medium-size eggplant 1/2 tsp salt 1 egg 1 tsp water 3/4 cup finely grated Parmesan cheese 3/4 cup plain Panko breadcrumbs (use Rice Chex crumbs for a gluten-free option) 2 teaspoons dried Italian Seasoning 1 tsp garlic powder (optional) 1/2 tsp freshly ground pepper Olive oil, for baking sheets Marinara sauce 4 oz. Sliced Provolone cheese Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.) Peel the eggplant, at least partially, and slice into 1/2” thick rounds. Add salt to both sides of each slice and put in a colander to drain for 30 minutes and then pat dry with paper towels. In a shallow bowl, whisk together the egg and 1 teaspoon water. In another bowl (a pie plate works well), combine the Panko, Parmesan, Italian seasoning, garlic powder (if using) and pepper. Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet. Bake until golden brown on the bottom, 20 minutes. Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. Remove from the oven (can be served as is) and spoon a small amount of marina sauce on each round. Top with thin slices of Provolone and return to the oven for 5 more minutes, or until the cheese has melted. Remove from oven and turn oven off. Serve a few at a time, and return the rest to the turned-off oven to keep warm....See MorePlease share your favorite vegetable soup recipe!
Comments (29)Do you like cold soups, like gazpacho? I find it easy to make and delicious in the summer. Here goes: Garlic - About 6-7 cloves large onion - cut into chunks Campari tomatoes - about 1.5 pounds, peeled (note: for easy peeling, blanch the tomatoes with the skin lightly slit but leaving the tomato full and intact, dunk it in cold water and the skin should come off easily; can substitue Campari for other sweet flavorful tomatoes; it’s the quality and flavor of the tomatoes that makes the most difference) Fresh pickling cucumbers or English cucumbers - peeled and cut about a cup (I like the pickling kind because the tender ones don’t have to be de seeded; if it is the English cucumbers, make sure you either remove the seeds or that they are tender enough not to require removing the seeds) bell peppers - one cup, chopped with seeds removed (I like the gold and red peppers because they’re often fleshier and sweeter than the green) olive oil - half a cup balsamic vinegar - 1 tbsp salt - to taste (I like rock sea salt) ground black pepper - to taste blend everything except the olive oil in a blender until smooth; once the mixture is smooth, add the olive oil and blend for about 10 seconds (adding olive oil to the gazpacho rather than blending the oil into the gazpacho doesn’t have the same result) Optional- you can add a bit of mint or basil or any other seasoning you like. I like to add olde thompson’s Italian seasoning while blending....See More- 12 years ago
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